Not only is this Syracuse salt potatoes recipe one of the most delicious ways to cook baby spuds, it’s also one of the most interesting. I generally don’t like when people watch me cook their food, you know, in case anything gets dropped (#5secondrule), but these are kind of fun to do in front of guests; just to see that look of shock in their eyes, as you dump in all that salt. Amazingly, only a small amount of salt gets inside the potatoes, and by “small amount,” I mean “perfect amount.”
This recipe really takes the guesswork out of seasoning. Of course, I could go into all the science behind why these don’t absorb too much salt, but that would mean having to learn it first, and then figure out how to explain it, which sounds like an awful lot of work. Instead, I’ll let my intrepid readers take wild guesses.
I mention in the video that these were invented by Irish salt miners, which is true, except I don’t think they used actual mines, but salt pools instead. Apparently digging is a lot harder than waiting for water to evaporate. Regardless, they used this abundant supply of salt to boil less-than-perfect quality new potatoes, and the rest is culinary history.
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