Salt potatoes

Salt potatoes are a regional dish of Syracuse, New York, typically served in the summer when the young, small potato varieties are first harvested. They are a staple food at fairs and barbecues in the Central New York region, where they are most popular.

History

Salt potatoes originated among the Irish salt miners who would bring a bag of small, unpeeled, first-harvest potatoes to work each day. They would boil their potatoes in the brine water they used in the salt mining process, resulting in a potato that was creamy on the inside and encrusted with salt on the outside.

Preparation

The dish is prepared by boiling small, unpeeled potatoes in water saturated with salt. The potatoes, when properly cooked, have a salty, crisp skin and are creamy and moist on the inside. They are typically served with melted butter.

Variations

While the traditional Syracuse salt potato uses a specific type of potato and a specific amount of salt, variations of the dish can be found in other regions. Some variations use different types of potatoes, different concentrations of salt, or additional ingredients such as herbs and spices.

Cultural significance

Salt potatoes are a significant part of the culinary tradition of the Central New York region. They are a common feature at local fairs and barbecues, and are often associated with summer and outdoor eating. The dish is also a symbol of the region's salt-mining history.

See also

• List of potato dishes
• Cuisine of New York
• Irish cuisine

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