Salt City

         You may have noticed that the 4th of July menu I posted last week included something called "Syracuse Salt Potatoes."  Not familiar with the cuisine of upstate New York I didn't realize that they are a regional delicacy.           
       Another thing I was not aware of is that Syracuse is known as Salt City.  The area surrounding the city has a long history of salt production emanating from salt springs and free flowing brine.  It was the Irish salt miners who saw an opportunity to use that brine to boil the small, unpeeled substandard potatoes that they would bring to work for lunch each day.  



     The young potatoes (Size B US Grade #2) would cook in the salty water which would then form a crust on the skin and seal the spuds so they didn't become waterlogged like ordinary boiled potatoes. 



      Salt potatoes have a unique texture, like fluffy baked potatoes only creamier.  That is due to the higher boiling temperature of the boiling water cooking the starch in the potatoes more thoroughly.


     Interested in trying it at home?  Here is the ratio of salt and water to use:  1 pound of salt for every 4 pounds of potatoes, or roughly 1 cup of salt in 5 cups of water.