Tonight we had Salt Potatoes. YUMMY!
Salt Potatoes Recipe
4 lbs. new, small potatoes (not big potatoes cut up as they would absorb too much of the salt)
1 cup salt
Boil in water to cover for 20-25 minutes until potatoes are cooked but still firm and not cracked.
Drain water. Melt 1/4 – 1/2 cup butter and pour over potatoes. (I didn’t want to use that much butter so I took about 3 tablespoons of butter and let it melt over the potatoes and then stirred them gently).
Nothing tastes better, believe me. They just melt in your mouth.
When we stayed in the Adirondacks at a cabin campground we had a huge campfire every night and people would come out with different treats to share. When someone brought out a big pot of potatoes I thought, “Really? Potatoes?” And then I tasted them. Oh, my !!
Here is a little story about the salt potatoes tradition from the Salt Museum in Liverpool, New York:
“The Salt Museum is located on Onondaga Parkway in a suburb of Syracuse on the shores of Onondaga Lake (named after the Onondaga Native Americans). In the 1700s & 1800s, perhaps even earlier, this Salt plant produced almost all of the nations salt. Add the salt production to the Erie Canal and you can see what a prosperous location Syracuse was during that time. Water taken from the Onondaga Lake was boiled down, or set out in the sun for evaporation in huge bowls. As most of the workers were Irish they brought along their potatoes for their meals and would place the potatoes in the boiling vats to cook giving you the famous salt potatoes. Syracuse is well known for its salt potatoes to this day! (Nowadays all they are, are very small potatoes boiled whole with the skins on in very salty water. 4 lbs potatoes to 1 lb of salt). Eat these dipped in melted butter and you have a great treat. By the 1870s this way of making salt was obsolete and the factory folded.”
If you like potatoes, you will LOVE Salt Potatoes. I didn’t put a whole cup of salt in with my potatoes. So if you want to cut back on the salt, the potatoes will still be salty and tasty. I may have had a half or 3/4 c. salt which is still a LOT of salt.
Good night, Everyone, and Happy Summer!!
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