Aces Full of Links

Those look good! I shall have to try some Alton brown cooking. But first I have a little Martin Yan to work on. Got a "Yan Can Cook" rice cooker and it has a bunch of recipes.

These are called salt potatoes in upstate New York, where they are a tradition, and are made with new potatoes rather than fingerlings. In fact you can buy bags of "salt potatoes" which are just new potatoes with a bag of salt included.

Salt Potatoes are a Central New York summer staple. Growing up in CNY - I prefer eating them with a side if corn on the cob, and a Hofmann (Coney)Snappy Griller available at ( www.hofmannsausage.com ).

The Original SALT POTATOES were coined in 1914 by John Hinerwadel in North Syracuse NY 13212. They were an accompanyment to the families clam bakes (Steamed Clams).

As stated in an exerpt from 10/09/02 Syracuse New Times newspaper, "Few people outside Syracuse know of those delightful nuggets invented at the height of the local salt industry: salt potatoes. In fact, salt potatoes are to Syracuse what chicken wings are to Buffalo... It's Syracuse's blue-collar roots that led to the invention of salt potatoes. Local salt workers, many of them Irish, toiling along Solar Street and Onondaga Lake, evaporated salt from water by boiling the brine in large vats. Since the water was hot anyway, they plunked small tubers into the brine for a cheap lunch.Today, no clambake would be complete without a half-dozen or so salt potatoes, accompanied by butter for dipping. It's no accident that Hinerwadel's, that North Syracuse home of sumptuous clambakes, packages salt potatoes in five-pound bags for sale in grocery stores to be enjoyed at home."

I have tried "homemade" versions using B-red and NEW Potatoes but have found the taste to not be correct. The Bag of Original Hinerwadel's Salt Potatoes states: 4 1/4 Lbs U.S. No. 2 Potatoes (Min 1"-Max 2 1/4", 12 oz. Salt.

COOKING INSTRUCTIONS: Place 2 Quarts of water in a pot with entire contents of the salt packet and bring to boil. Add all the potatoes and cook about 20 minutes, or until tender when pierced with a fork. Drain & serve Hot. Dip cooked potatoes in melted butter just before eating. Leave skins on as they're the best part.

I hope this helps you enjoy the great taste of Salt Potatoes, just like I have my whole Life.

The Original Hinerwadels Salt Potatoes are available in season at http://www.tasteofcny.com/index.htm

Mmmmm. Potatoes.

This is not helping me get control of my eating.

The little white potatoes I used are quite good. It looks like you're using less salt than I used, which is a good thing. Mine were yummy, but too salty.

I tried again a few days later with less salt and a little more water and had better results.

Thanks for the recipe.

Thanks to an introduction by my Rochester NY son and his inlaws,we have been enjoying salt potatoes in Edmonton Canada for years. I call it my secret recipe and no one knows different.
I have been told that salt potatoes are sold by venders at ball games. Is this true? Can anybody tell me how to get in touch with such a vender? The entrepeneurial side of me thinks this could be a good business. I just need to talk with a pro.
Gerald in Edmonton.

My husband and I were up in Utica and we purchased three bags of Hinerwadel's Salt Potatoes. We just cooked our first bag and they were delicious. We didn't have to add a thing to them. We wish they could be marketed here in New Jersey.

We just spent a week in DeRuyter, NY, where our friend Gordie Hull made salt potatoes for dinner. (He used a package from the store, so it must have been Hinerwadel's.) So delicious! Then, a couple days later, we went to the NY State Fair in Syracuse and had salt potatoes again.
Gordie has lived in central New York all his life and didn't think the potatoes were anything special. But what a great find for a couple of Texans who wander around looking for regional foods! Thanks for the blog and comments that told us the whole story.
Sharon Gee, Willis, Texas

....great info about the salt potatoes. I find that others don't really understand this little tradition of eating salt potatoes at the fair, at friday fish fries,clam bakes, etc. In my mind i invision them served in those little paper boat plates, dripping with a bath of butter , and that funny little wooden fork plucked into onto one potatoe. Oh yeah and you need to pop them in your mouth pipping hot so steam billows out.
For years i've lived in san francisco, where no ,you can;t get a a good salt potatoe, and it is a family tradition to order anyone who visits from camillus to pick up a bag of salt potatoes, just as i need to bring a loaf of sourdough bread when i go east.
i have also believed that the potatoes that you need, and the reason we have them in syracuse , are the seed potatoes, the tiny ones that would never (at least in the past) make it to market.

anyway..thanks for the chatter.

SInce I love nearly every type and preparation of the honorable potato, these were an instant winning treat for me. I happen to love salt as well, and that doesn't hurt.

My mouth waters just thinking about them...

Me too.

I just got back from a visit to Delphi Falls/Syracuse. It's been a tradition for me to pick up a few bags so salt potatos when I visit.
I went to a store called Wegman's and got their brand. I cooked some just last night. They were a little too salty, but very good!

I recently spent a week in Upstate New York and had salt potatoes for the first time. When my friend first mentioned them, I had no idea what he was talking about. He couldn't believe I had never eaten these wonderful spuds before. I've got to tell you......I have never had better potatoes in my life! The first time we had them at the lake where we were staying. The second time, I had them at a wonderful restaurant. They served a small dish of butter on the side.......YUM! I immediately asked our grocery store produce manager if he could get them here. He had no clue what I was talking about!! You lucky Upstate New Yorkers take these magical tasty orbs for granted! I WANT THEM HERE, TOO! LOL

I haven't been lucky enough to have the native variety. I've just been trying to make 'em on my own.

Give the recipe in Alton Brown's book a try. Maybe they'll be as good as the ones you had in New York!

Worth a shot.