YumYum Divas YumYum Recipes: Syracuse Potatoes aka Salt Potatoes, contributed by Dea

Recipe Title: Syracuse Potatoes aka Salt Potatoes

Contributed by: Dea

Note from the Diva
Don't know why, but I've always called them 'Syracuse Potatoes'. I'm told that in Syracuse, they're actually called 'Salt Potatoes'. We make em, eat em cold straight from the frig - actually very refreshing and no fat! I know the salt content seems high but give them a try. For those who want more flavor with them or as a party appetizer, just mix up your favorite dip - people go crazy over them!

List of Ingredients

4 lbs of SMALL Red or White potatoes
1 lb. salt - Kosher if you have it is the best

Preparation
Bring approx. 2 quarts water (or enough to cover potatoes) to a boil. When water is boiling, stir in salt until salt dissolves. Add potatoes. Return to a boil and boil approximately 20 minutes, or until potatoes are soft. (Red
skinned potatoes may take slightly longer.) Drain potatoes in a colander, but do not rinse. Allow potatoes to dry a few minutes. The salt will form a crust on the potato skins. Chill in frig covered and eat straight or serve with a dip or melted butter if you like.

Cookbook Category
Vegetables

General Cooking/Prep Method
Boil
Chill

Extra Features of Recipe
7 Ingredients or Less
Difficulty Level-Moderate

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