The next time you see a random bag marked "Salt Potatoes" at the grocery store, buy it. You won't be sorry.
Every now and then, I'll pick up something completely new at the grocery store and just give it a try. On a recent trip to Wegmans, I came across a curious, plain white bag of "Salt Potatoes." If you've never had them before, two ordinary ingredients come together to create a sublime side dish.
According to New York local history, salt potatoes were first created in the 19th-century by workers at the state's regional salt mines. They would have just enough time at lunch to boil up some spuds with a generous handful of salt before getting back on the job. The resulting meal was savory and filling, even without any melted butter or toppings. To this day, they remain a local favorite at restaurants and state fairs, served on their own or with decadent dips.
In a modern-day kitchen, you simply boil small potatoes in a brine for 20 minutes until tender. As they drain and dry, a gorgeous crust will form on the potato skin, making the potatoes appear dusted with the perfect amount of salt. That's all there is to it!
Believe it or not, for this dish, the optimal ratio of salt to water is 1:6, so start with a full cup of salt and six cups of water. Bring it all to a hard boil in a large pot and pour in the potatoes, letting them go until they are easily pierced with a knife. This recipe is clearly not for anyone with heart issues or on a low-sodium diet.
When it comes to ingredients, don't bother using any fancy salt if you try this. Kosher salt will dry to a rough, bumpy crusty exterior, and regular table salt will end up as a fine, powdery dusting. After trying both methods, I find that a mixture of the two gives a great, rustic consistency.
As for the potatoes, this cooking method works with anything you can find, so just get small, new potatoes of your favorite variety. Yukon Gold will end up with a slightly firmer texture, and red potatoes are softer and somewhat creamier on the inside. Don't feel like you need to get any specific type of spuds!
The next time you're in the mood for something different, remember this article and give this historic New York dish a try. With a little bit of melted butter, they'd make a great side for roast chicken or beef, or even on their own as a snack. If you're feeling fancy, try dipping them in aioli for a decadent treat.
Have you ever tried salt potatoes? What is your favorite way to enjoy them? Let us know in the comments!
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