December 12, 2010: “Salt” Potatoes

Here’s a treat from my neck of the woods, Central New York: “Salt” Potatoes. These are baby potatoes (Yukon Gold or Red) boiled in a saturated salt mixture (1 part sal de mer to 3 parts H2O). Keep the jackets of the potato on, just wash before boiling. Potatoes are done when you can insert a fork in the largest potato. The potatoes will rapidly dry and the jacket will be covered with a fine dusting of salt. Butter and pepper and eat when hot. They used to serve “Salt” Potatoes at carnivals and fairs when I was young (perhaps they still do) instead of french fries. “Salt” Potatoes definitely have less grease than french fries, but if you have sodium problems you might want to settle on plain boiled.