Salt Potatoes

Salt potatoes are an iconic side dish coming from the city of Syracuse, New York. The dish is usually served in the summer, when the young potatoes are freshly harvested. The story of salt potatoes starts in the late 1800s, when salt was distilled by boiling water from marshes around the city (Syracuse is well known for its long history of salt production).

As there was a large number of Irish workers in the salt springs, they would put the potatoes in the boiling vats and enjoy the meal. There is an organoleptic difference between salt potatoes and regular boiled potatoes - as they cook, salt potatoes develop a crust on the skin which seals them due to the salty boiling water, resulting in a unique, creamy texture once cooked.

The dish is often served at clambakes and fairs, traditionally accompanied by a hefty amount of butter, used as a dip. It is also common to buy big packaged bags of salt potatoes, where the producers put the right amount of salt into the bags, making it easier for the home cook to determine the correct ratio of salt and potatoes.