Salt potatoes facts for kids
Cooking salt potatoes
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| Course | Side dish |
|---|---|
| Place of origin | United States |
| Region or state | Northeast |
| Serving temperature | Hot |
| Main ingredients |
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Salt potatoes are a special side dish from Syracuse, New York. People usually enjoy them in the summer. This is when young potatoes are ready to be picked. You'll often find them at summer fairs and barbecues. They are very popular in the Central New York area. Sometimes you can even buy bags of potatoes and salt together, just for making this dish.
When these potatoes cook, the salty water creates a thin crust on their skin. The extra salt also makes the water boil at a slightly higher temperature. This helps the potato's inside get super creamy.
The usual recipe asks for one pound of salt. This amount is used for every four pounds of potatoes.
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The Story of Salt Potatoes
The Syracuse area has a long history with salt. Salt springs near Onondaga Lake were used to make salt. This salt was then sent all over the northeast using the Erie Canal. Workers would spread salty water, called brine, on large trays to dry. They would then collect the salt left behind.
Salt potatoes first came from Syracuse. They were a big part of the salt workers' daily food. In the 1800s, Irish salt miners would bring small, unpeeled potatoes to work. These potatoes were not perfect, but they were good for cooking. At lunchtime, they would boil these potatoes in the salty water.
How to Make Salt Potatoes
Salt potatoes are made with small, "young" white potatoes. You scrub them clean but leave the skins on. Then, you boil them. Using red-skinned new potatoes is not the traditional way. The best size for these potatoes is called Size B, Grade US No. 2.
A common recipe says to use one cup of salt for every six cups of water. This salty water gives the dish its name. It also gives the potatoes their special flavor and texture. After they finish cooking, salt potatoes are served with melted butter.
The potatoes become very creamy inside. This happens because the extra-salty water boils at a slightly higher temperature. This helps the starch in the potatoes cook more completely. The salty skin tastes great with both plain and herbed melted butter.
Salt Potatoes in Germany
In Germany, there is a dish called Salzkartoffeln. This name translates directly to "salt potatoes." However, the German version uses much less salt than the Syracuse ones. Also, the potatoes are peeled before cooking in Germany.
So, even though the names are the same, they are different dishes. Boiled Potatoes is a better way to describe German Salzkartoffeln. This dish is a popular side dish in many German meals. The name Salzkartoffeln helps tell them apart from Pellkartoffeln. Pellkartoffeln are potatoes boiled with their skins on, usually without salt. People often eat Pellkartoffeln with butter or quark cheese.
Images for kids
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Salzkartoffeln
