When I was looking for a side for my Spiedies, I saw a comment on Youtube from a lady who said she always served Salted Potatoes with her Spiedies. I was intrigued. See, I’ve heard of potatoes baked in a salt crust, but this was a new one on me!
They’re a regional specialty from the Syracuse, New York area, dating back to when the Irish salt workers would dunk their potatoes into a basket and lower them into vats of boiling marsh water being processed for the salt. Then they’d have them for lunch. They’re also sold at fairs and events, in baskets with butter for dipping.
Since crazy simple often means crazy good, I had to try them, sodium levels be damned! We loved them, too, and surprisingly didn’t find them too salty. When drained, a fine layer of salt covers each potato and it was the perfect amount.
Salted Potatoes are super creamy inside and absolutely delicious. That being said, they were “just” a potato…and I did have a bit of a problem with using a huge amount of salt – it didn’t seem to be so frugal, but what the heck, salt IS cheap. And so are potatoes. And I’d do it again.
These potatoes need to be the right size, (size B) one to two inches, and red potatoes seem to be the potato of choice. I used Yukons because that’s what I had in the cupboard, but I think any baby potato would be wonderful. Most recipes seem to use a copious amount of butter, up to a stick per pound. I found 1/2 stick or 4 tablespoons was still generous for two pounds.
- 2 – 4 pounds baby potatoes, 1 to 2″ in diameter, whole
- 1 to 1 1/2 cups salt
- 1 gallon (4 quarts) boiling water
- butter (about 4 tablespoons for 2 pounds works well)
Bring salt and water to a boil and gently stir to dissolve salt. Add potatoes (they should float if there is enough salt, if not add a little more) and cook 20 to 25 minutes until potatoes are easily pierced with the tip of a sharp knife.
Drain, give the potatoes a quick shake and allow to dry so the salt “crust” forms. While still hot, add to a bowl. Toss with butter and serve. When serving, pass the salty butter from the bottom of the dish to use over the potatoes.
from the kitchen of www.frugalhausfrau.com
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.
As always, to view the links (there’s a photo of each post) or to add your own, click on the little blue frog, below!
As always to view or add a link, click the blue frog, below!
And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday – this is Number 136, hosted this week by Judi of Cooking with Aunt Juju. Be sure to stop by Saucy Saturdays, too, my fave Saturday party place!