Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Location: where you sip the tea of the breasts of the spinsters of Utica
8,297 posts, read 14,161,809 times
Reputation: 8105
Advertisements
This recipe is common in Central New York but hardly anywhere else, which is a shame because it is so good, so simple, and so comforting. We used to have it at clam bakes, picnics, and fairs when I grew up.
The disturbing thing to most people is the huge amount of salt used, but it actually doesn't penetrate much into the potatoes - they taste just right when done, and much creamier in texture than made in other ways.
This was invented by a wife of an Irish workman in Syracuse NY, and the idea spread quickly to other Irish workers because back then new, small potatoes were cheaper than the big ones, and yet these tasted better.
4 lbs of SMALL, new potatoes (you can use heirloom potatoes if you want to get fancy with the colors and shapes, but few do that).
water to cover in a large pot by about an inch or two
one full pound of salt
melted butter in a small bowl.
Boil until tender at about medium low (keep it at a rolling boil), maybe half an hour or a bit more, drain, serve. Dip into melted or half-melted butter as you eat.
Location: where you sip the tea of the breasts of the spinsters of Utica
8,297 posts, read 14,161,809 times
Reputation: 8105
I tried some last night with a bag of small organic heirloom potatoes from the healthfood store, different colors and shapes. They weren't salty at all once the brine had dripped off, in fact I found myself sprinkling a little extra salt on them at the table.
They weren't quite as creamy in texture as I remember ..... that might be from using a different kind of potato, but it also might be from the altitude difference between here and Central NY. From what I've been reading today, the main purpose of the large amount of salt is to raise the boiling point of the water substantially, and so the potatoes are cooked at a higher temp. But that wouldn't work as well at a higher altitude (about 3500' here).
I tried some leftover ones this morning and they actually tasted better, a bit more salty. I was popping them into my mouth alternately with mini heirloom tomatoes, also different colors and shapes.
Interesting! We often make similar potatoes but without all the salt. Which sort of defeats the purpose of the recipe, of course. We steam our new potatoes, add the potatoes to the hot pan minus any water, and add butter and salt. I might have to try this version.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
