I remember those clam bakes at Hinerwadels in North Syracuse NY. Those clam bakes are where I experienced the extreme deliciousness of Salt Potatoes. Just so you know, Salt potatoes are a regional dish of Syracuse NY, typically served in the summer when the young potatoes are first harvested. They are a staple food at fairs and barbecues. In the Central New York region where they are the most popular, potatoes specifically intended for salt potatoes can be purchased by the bag along with packages of salt.
8 cups water
1 1/2 cups kosher salt (or 1 1/4 cups of non iodized table salt)
3 # baby red potatoes
8 Tablespoons unsalted butter (melted)
2 Tablespoons Chives
1 teaspoon pepper
1. Bring water to boil in Dutch oven over medium high heat. Stir in salt and potatoes and cook until potatoes are just tender, 20-30 minutes. Drain potatoes and transfer to wire rack set over baking sheet (I set over papertowels, it’s ok, really!) Let dry until salty crust forms, about 1 minute.
2. Meanwhile, melt butter over stove or microwave. Transfer potatoes to serving bowl and serve passing butter at table.
I had salt potatoes for many summers at clam bakes and at home when we lived in Syracuse. I was so glad I could find a recipe to make this delicious treat at our home in Wisconsin. These potatoes are delish! Give them a try. 🙂