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Subject: Salt Potatoes
Newsgroups: rec.food.cooking

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From: aem <aemretd[at]worldnet.att.net.invalid>
Date: Sat, 21 Aug 1999 18:56:50 -0700
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Neighbors returned from a vacation trip to upper New York State, among
other places, and brought us a bag of "Hinerwadel's famous the Original
Salt Potatoes."  It contains 4.25 lbs. of what look like small white
potatoes and 12 oz. salt.  Directions on the package say to put all the
salt in 2 quarts of water, put in the potatoes, boil until tender, drain
and serve.  Is this a regional thing that people know about?  Is it the
potatoes that are different, or the enormous amount of salt, or what?
We're going to try it, but I'm curious what the background is.....

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From: lpdavies[at]bc.seflin.org (Leslie Paul Davies)
Date: 22 Aug 1999 03:51:07 GMT
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I haven't thought of these in 30 years! In the late
60s, I was picking up a few grad school $ tutoring police/
fire candidates who were taking promotional exams. Me boys done
good, and we celebrated at the source of your gift, a family
grove operation, which runs bbqs and clam bakes. These
potatoes are served all over N/CEN NYS. I've had them near
Watkins Glen, Cortland, Oneonta and of course, Syracuse. They
were quite salty, but they are usually slathered with so much
butter, that the coronary will probably beat-out renal failure.

You may use any small creamer potato. I never learned how
the notion came-to-be. I'll have to ask them.

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From: Elizabeth Richards O'Grady <er006e[at]mail.rochester.edu>
Date: Mon, 23 Aug 1999 12:59:28 -0400
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As a recent transplant to Rochester, NY, salt potatoes are something I
have yet to understand.  They seem to be a local phenomenon here...
they are sold in grocery stores, restaurants, and at food carts at
festivals.  I think they are ordinary potatoes, though all the boiling and
salt makes their insides tender and, well... salty!


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