Subject: Salt Potatos
Newsgroups: rec.food.cooking
From: Frank Audley (franka98 at hotmail.com)
Date: Sun, 25 Apr 1999 15:04:30 -0400
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Anyone have a recipe for salt potatos?
I believe its one tablespoon of salt per potato (a small "new" potato) in boiling water. I've tried it and there great.
But what is the point, what is the background. I've searched the net w/o any luck.
Frank
From: megjernigan at my-dejanews.com (Meg Jernigan)
Date: Sun, 25 Apr 1999 20:53:07 GMT
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Salt potatoes are a wonderful food enjoyed in upstate New York- and I mean enjoyed. I grew up eating them. They sell "kits" in the supermarkets with the appropriate amount of potatoes and salt. You just have to throw them together and boil. Hence, no recipe. I don't know the history, but I surmise they came about because a lot of potatoes are grown there, and Syracuse is known as The City That Salt Built.
Whenever I go back I'm on the lookout for salt potatoes, cheese curd, and Skybars.
From: Tania Hewes (taniah at geac.com)
Date: Mon, 26 Apr 1999 13:12:05 -0400
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I haven't had salt potatoes since I moved out of Ithaca, NY. I didn't realize until moving to Boston that it was a regional
food. The first time I asked a grocery clerk where the bags of salt potatoes were he looked at me blankly. I searched in vain for those little bags (they're 3lbs, maybe?) of little potatoes with the salt packet inside for months before giving up. Yes, I realize one can make ones own salt potatoes, but I was so disheartened I gave up. To this day I have no clue what the correct proportion of salt to potatoes is. Perhaps I'll ask my sister. Apparently she actually looked on the bag the last time she was home and wrote down the weight of the salt, potatoes and the amount of water they recommend using.
The story I've heard is that salt potatoes originated in the salt mines (there's one in Ithaca, too) when the miners would bring potatoes to work and cook them in the water that collected in the mines... heavily salted water, of course!
Pair salt potatoes with chicken marinated in Cornell recipe sauce and then grilled.... a perfect meal!
Meg.. do you mean washed curd cheese? I always buy a ton when I go home, too! Can't find it here in Boston! I did see a Skybar, though, this past weekend.
Other things I wish for but can't get here:
Grandma Brown's Baked Beans
Mo Deen's salsa
tough chewy bagels
half-moon cookies
From: Petra Hildebrandt (phildeb at ibm.net)
Date: Mon, 26 Apr 1999 19:59:01 +0200
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Tania Hewes wrote
> To this day I have no clue what the correct
>proportion of salt to potatoes is.
Basically, a lot! I use about 1 tb per pound, or even more.
>The story I've heard is that salt potatoes originated in the
>salt mines (there's one in Ithaca, too)
On the Canary Islands, off the coast of West Africa, but still part of Spain, small salt potatoes are a staple, called *papas arrugadas* (wrinkled potatoes). They are served with varieties of hot pepper and garlic sauce, called mojo. The potatoes are boiled in sea water originally, until most of the water (use little) has evaporated and they have a salt crust. Delicious. Can be found as a tapa in Spanish restaurants, too. I've posted a recipe some time ago which you might find via Dejanews.
I think that salt potatoes are quite common in most places where salt was easily available. I boil potatoes (in the jacket) with lots of sea salt, and they simply taste great.
Greetings from Hamburg, Germany (ha, potato country)
Petra
From: sue at interpoty.net (Curly Sue)
Date: Tue, 27 Apr 1999 01:52:16 GMT
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Tania Hewes wrote:
>Other things I wish for but can't get here:
>Grandma Brown's Baked Beans
>Mo Deen's salsa
>tough chewy bagels
>half-moon cookies
I posted the Hemstrought's recipe here for Half-Moons last month. It was in Saveur. I haven't tried it yet.
For the rest, if you want mail order try searching at:
http://www.hometownfavorites.com/ [dead link. not in archive.org]
I know Grandma Brown's baked beans are there fer sher. "Tough chewy bagels" might be a problem though :>
From: megjernigan at my-dejanews.com (Meg Jernigan)
Date: Tue, 27 Apr 1999 02:11:47 GMT
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Tania Hewes wrote:
>The story I've heard is that salt potatoes originated in the
>salt mines (there's one in Ithaca, too) when the miners
>would bring potatoes to work and cook them in the water
>that collected in the mines... heavily salted water, of course!
Very interesting! Never heard a reason in the Syracuse area.
>Pair salt potatoes with chicken marinated in Cornell recipe
>sauce and then grilled.... a perfect meal!
Perfect for me is salt potatoes at a clambake. Steamed clams, corn on the cob, a keg of beer, and lots and lots of melted butter.
>Meg.. do you mean washed curd cheese? I always buy a ton
>when I go home, too! Can't find it here in Boston!
>I did see a Skybar, though, this past weekend.
I never heard it called washed curd cheese, but I bet it's the same thing. It came in small plastic bags. Fairly dry, and very salty (more salt already!) When we were up there last time, I noticed they're now making it in flavors- I didn't like any of them
>Other things I wish for but can't get here:
>Grandma Brown's Baked Beans
>Mo Deen's salsa
>tough chewy bagels
I've spent the last year in Shreveport, LA, trying to find anything even resembling a good bagel. Not to mention a salt bagel. <g>
>half-moon cookies
I'd forgotten them!
From: aquari at aol.com (Aquari)
Date: 27 Apr 1999 02:33:33 GMT
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Ok...here it is:
Skybars: 12 for $12.00. Available Sept. through May. Vermont Country Store. [product now discontinued]
Nope, don't work for them!
Libby
PS: Also Walnettos 3 lb for $15.90 and Sen Sen, Necco Wafers, Beemans, Clove and Black Jack Gum!
From: mrsbintx at aol.com (MrsB inTX)
Date: 27 Apr 1999 03:20:08 GMT
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Veal loaf... I've never seen that anywhere except upstate NY either.
And Texas hots from the loop in Oswego, or a Hydes hot dog.
Clams! Properly fried Haddock!
I'm so homesick!!!!!!!!!
From: mrsbintx at aol.com (MrsB inTX)
Date: 27 Apr 1999 03:18:06 GMT
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I saw your note on the newsgroup and it made me hungry for home! I'm from Central NY, too... Fulton, just north of Syracuse.
We've also talked about salt potatoes - They just don't know what they're missing!
From: shaitan at macwhiz.com (Heather Allen)
Date: Tue, 27 Apr 1999 07:29:03 -0400
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MrsB inTX wrote:
> I saw your note on the newsgroup and it made me hungry for home! I'm from
> Central NY, too... Fulton, just north of Syracuse.
Heh, we need an exchange program *laugh*. I grew up near El Paso and I'm constantly longing for the foods of home. Naturally, now I'm living in Rochester, NY. I happen to have just made a potato salad out of salt potatoes. (oh the horrors, I bought them because they were on sale, not because I knew they were something special)
From: Cindy (cindy at stny.rr.com)
Date: Tue, 27 Apr 1999 08:58:27 -0400
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I grew up in Western New York and now live in Central New York and we LOVE salt potatoes! One day, I took the time to actually measure out and copy the ingredients and instructions included on one of those little bags you refer to so I would have it just in case I couldn't get the premeasured bag. This is it. Hope it helps.
Salt Potatoes
Recipe By: Hinerwadel's Famous Salt Potatoes
Categories: Potatoes
5 pounds bag of salt potatoes w/ salt packet
2 quarts water
butter or margarine, optional -- to taste
NOTE: Substitute 4-1/4 lbs. of U.S. No. 2 potatoes (Min. 1" - Max. 2-1/4") and 1 cup salt (12 oz. wt.) for 5 lb. bag of Original Salt Potatoes with Salt Packet.
Rinse potatoes. Place 2 quarts of water in a pot with the entire contents of the salt packet, and bring to a boil. Add all the potatoes and cook about 20 minutes, or until tender when pierced with a fork. Drain and serve hot. Eat them plain, or melt butter or margarine on top. Leave the skins on, though, they're the best part!
LOW SALT COOKING: If you are watching your salt intake, simply use more water and less salt when cooking. For example:
- Using 4 quarts of water and the entire salt packet will cut the salt content by half, as will using 2 quarts of water and half the salt packet.
- To reduce the salt content 3/4, use 4 quarts of water and half the salt packet.
- 3 quarts of water and all the salt will cut the salt content by 1/3.
- 3 quarts of water and 2/3 of the salt will cut the salt by 2/3.
Even with no salt, these potatoes taste great!
SINGLE SERVING MICROWAVE:
For one serving, place 4 potatoes and enough water to cover in a microwave-safe bowl. Add one tablespoon of salt (or less, to taste). Cover and cook on high for 8 minutes or until tender. Drain and serve plain or top with butter or margarine. Microwave ovens vary, so cooking times are approximate.