salt potatoes

My local peeps know about salt potatoes— Salt potatoes originated in Syracuse and once comprised the bulk of a salt worker's daily diet. During the 19th century, Irish salt miners would bring a bag of small, unpeeled, substandard potatoes to work each day. Come lunch time, they boiled the potatoes in the "free-flowing" salt brine. By the early 20th century, the potatoes were a Central New York favorite and local entrepreneur, John Hinerwadel, started serving them as a side "at his famous clambakes." He later began packaging 5 pounds (2.3 kg) bags of potatoes along with a 12-ounce box of salt and labeled them "Hinerwadel's Famous Original Salt Potatoes." The brand is still available in the market today. Salt potatoes are typically served in the summer when the young potatoes are first harvested. They are a staple food at fairs and barbecues. In the Central New York region where they are the most popular, potatoes specifically intended for salt potatoes can be purchased by the bag along with packages of salt. As the potatoes cook, the salty water forms a crust on the skin and seals the potatoes so they never taste water-logged like ordinary boiled potatoes often do. The potatoes have a unique texture closer to fluffy baked potatoes, only creamier. The standard recipe calls for one pound of salt for every four pounds of potatoes.

Unbalanced

% Daily Values based on a 2,000 calorie diet