New York State Salt Potatoes

Side Dishes | July 16, 2015 | By

This is a companion post to Grilled Lemon-Garlic Pork Chops with Mint-Parsley Salsa Verde.

New York State Salt Potatoes
The name comes from where the recipe was originally developed, as the legend goes: the Syracuse area of upstate New York. This is a modified version that reduces the salt but still accomplishes the alchemic result of creamy potatoes.
Write a review
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 lbs. small red bliss potatoes (size B)
  2. 8 c. of water
  3. 1 c. kosher salt
  4. 2 Tbsp. unsalted butter
  5. Chopped parsley for garnish (optional)
  6. Fresh ground black pepper (optional)
Instructions
  1. Combine the potatoes, water, and salt in a large pot and bring to a boil over high heat, then reduce heat to medium. If using an aluminum pot, take care to combine the salt as rapidly as possible into the water—otherwise you can pock your pot. Cook until a paring knife easily pierces through the center of a potato, about 25 to 35 minutes after hitting the boil.
  2. Drain well and place potatoes back in the pot with butter until coated. Add the optional parsley and pepper.
Notes
  1. I do use Diamond Crystal kosher salt at home, and the original recipe calls for 2-1/2 cups when using this brand. They don't come out "too salty" but I just don't think it's necessary to eat that salt crust that forms on the potatoes. Go for it if you want to try the original!
Adapted from The New York Times by way of Cook's Country
Squared Meals http://squaredmeals.com/

Food Blog Theme from Nimbus
Powered by WordPress