SYRACUSE SALT POTATOES
Salt potatoes are a regional specialty of Syracuse, New York, a.k.a. The Salt City. Salt potatoes date to the 1800s, invented by local salt mine workers who created a simple and inexpensive lunch by boiling small potatoes in brine. The potatoes are still very popular today with the Central New York crowd, making an incredibly easy and delicious side dish.
Provided by kaspmary
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 8
Number Of Ingredients 3
Steps:
- Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
- While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 39.7 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 7.4 g, Sodium 95.4 mg, Sugar 1.8 g
SALT-CRUSTED FINGERLING POTATOES
This is a delicious appetizer that can be cooked in a few minutes, adapted from a dish served by José Andrés at The Bazaar, his restaurant in Los Angeles. Over several visits, I enjoyed his extravagant treats, like the sticks of foie gras wrapped in cotton candy and the crispy cones filled with cauliflower cream and American caviar, but the dish I kept thinking about was "Salty Wrinkled Potatoes." He flies in potatoes from Cape Verde. I pick up fingerling potatoes from our local farmers' market and can't tell the difference. Select the smallest fingerlings you can find.
Provided by David Latt
Categories quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the potatoes, water, and Kosher salt into a pot and simmer uncovered for 10 minutes. With a wooden skewer, test to see if they are tender. Pour off most of the water, reserving as much salt as possible.
- Lower the heat and keep a watchful eye on the potatoes. The goal is to let the water evaporate so the potatoes are coated in salt. Be careful not to burn the salt or the potatoes. Cook another 3 to 4 minutes, then remove the potatoes and let cool.
- Use a kitchen towel to wipe the excess salt off each potato, leaving only a light dusting of salt on each. Clean the potatoes one by one so the skins don't break.
- To make the dipping sauce, start by putting the garlic cloves on a skewer. Char them on an open flame. Brush off the blackened skins and roughly chop. Place the parsley and cilantro leaves, the roasted garlic, black pepper, and olive oil into a mini-blender and puree to a smooth consistency.
- Pour the sauce into a small bowl. Serve the potatoes and sauce at room temperature.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 788 milligrams, Sugar 1 gram
SALT POTATOES
Provided by Food Network Kitchen
Time 50m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Put the potatoes, 8 cups water and the salt in a large pot. Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 30 minutes.
- Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of the salt crystallizes.
- Meanwhile, put the butter in a microwave-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping.
SALT-CRUSTED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the salt, pepper, and herbs in a large bowl. Pour the oil into a large cast iron skillet and set over medium-high flame or charcoal grill. When the oil reaches a slight smoke, add the potatoes in a single layer and fry until they get nice and crackled on all sides. Cover the potatoes completely with the salt mixture, and cook for about 1 hour until the salt forms a cooked crust and the potatoes are tender. Break open the crust to serve.
SALT-CRUSTED BABY POTATOES WITH RANCH, BACON AND SCALLIONS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes and 1/2 cup salt in a large saucepan. Cover by about 1 inch with cold water. Bring to a boil, lower the heat and simmer until the potatoes are fork tender, 5 to 8 minutes. Drain the potatoes and return to the pot. Set aside to dry so the salt crystalizes, about 5 minutes. Keep warm.
- Divide the potatoes among 4 plates. Drizzle with some Ranch Dressing and sprinkle with some bacon and scallions.
- Smash the garlic on a cutting board, sprinkle with 1/2 teaspoon salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl and add the mayonnaise, buttermilk, chives, parsley, vinegar, scallion and black pepper to taste. Whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days.
POTATOES IN SALT CRUST
The salt in this dish absorbs moisture as the potatoes cook, giving them soft, velvety flesh and crackled skin. Serve them with creme fraiche or sour cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Rub the garlic over the bottom and sides of a 12-inch-round gratin dish or a cast-iron skillet. Brush a thin layer of olive oil over the pan. Sprinkle the rosemary over the bottom of pan, and place potatoes in a snug layer on top.
- In a large bowl, whisk together the salt and flour. Slowly stir in 1/2 cup water until thoroughly combined. Pour the salt mixture over the potatoes in an even layer, making sure to fill in any gaps between the potatoes.
- Roast potatoes 1 hour 15 minutes. Remove pan from oven, and let potatoes cool 5 minutes. Invert pan onto a serving platter or into a large bowl. Drizzle potatoes with olive oil, and serve with sour cream.
BABY RED SALT POTATOES
Only three simple ingredients... and one word YUMMY! I found this on Recipe Cottage when I was out of garlic, parmesan... etc. This was a great surprise! SO GOOD... I would say one of the best recipes I've found on the net! (I've added garlic with the butter now when I have it)
Provided by CheSara
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash and scrub potatoes.
- Fill medium to large saucepan with water and add salt to water until salt will no longer dissolve and lays at bottom(If you don't measure, this is the easiest way).
- Bring water to steady boil and add potatoes.
- Reduce heat to medium, cover and simmer until tender(When knife or fork stabs easily, 25-40 minutes depending on potatoes).
- Drain potatoes.
- Toss in serving dish with melted butter or olive oil and add whatever you have on hand to taste -- pepper, parmesan or garlic. Enjoy!
Nutrition Facts : Calories 276.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 28460.6, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.7
WHISKEY-GLAZED SALMON WITH SALT-CRUSTED POTATOES
The savory snap of baby potatoes crusted in salt is just what you want with the subtle sweetness of this fish's glaze. The fish and the potatoes cook and come together at the same time in this fast meal. To achieve silky salmon without turning on the oven, gently cook it in a shallow pool of sauce that thickens to a syrup as it simmers. The potatoes, prepared using a technique from the Canary Islands, simply boil in generously salted water, then finish cooking with a splash of the liquid. When it evaporates, the salt that remains crusts onto the spuds. Shaking the pan vigorously helps the salt coat the potatoes evenly and sheds excess crystals. Serve with a salad or, after the glaze is scraped onto the fish, throw baby spinach into the still-hot skillet and stir to just wilt.
Provided by Genevieve Ko
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the potatoes: The potatoes should all be the same small size, about 1 inch in diameter, so cut any larger ones in halves or quarters. Place in a large saucepan with 4 cups water and add the salt. Bring to boil over high heat, then continue boiling until a paring knife slides through a potato easily, about 15 minutes.
- About 5 minutes before the potatoes are tender, start the salmon: Combine the sugar, whiskey and Worcestershire sauce in a large skillet, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Season the salmon with salt and pepper, then add to the skillet skin side down (or the flat side if the fillets are skinless). Reduce the heat to medium-low and simmer until the salmon becomes opaque about halfway up the sides, about 5 minutes.
- Meanwhile, carefully tip the saucepan into the sink to pour out all but about 1/4 cup cooking water, keeping the potatoes in the pan. Return the saucepan to the stove with the potatoes and a thin layer of cooking water at the bottom, and set over high heat. Cook, shaking the pan often, until the liquid evaporates and the potatoes are crusted in a fine film of salt, about 5 minutes. The pan should be extremely dry and coated in salt and the potatoes will sound crackly when shaken.
- Flip the salmon and continue cooking until just opaque from top to bottom and a paring knife slides through with almost no resistance, about 5 minutes longer. If you started with a 1-inch-thick fillet, this will be medium-rare. The timing will vary depending on the thickness of your fish and your preferred doneness. If you'd like, use tongs to peel off and discard the skin if there is any. The glaze should have thickened and be syrupy.
- Divide the potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.
SALT CRUSTED BABY POTATOES
You do not eat the salt in this recipe. It is the "vessel" used to cover them and create a tasty browned skin and a creamy interior. The garlic cloves are wonderful smashed onto the potatoes before popping them in you mouth. If you are using a larger casserole dish increase the egg whites by one for each additional cup of salt needed to cover potatoes. This is a really great technique that works well with onions too with a little adjustment to cooking time. These are from the internet.
Provided by riffraff
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400.
- Wash the potatoes well.
- Pat them completely dry with a clean towel or your potatoes with steam and not bake up properly.
- Cut a few of them in half (if you like or if they are larger) and place cut side down in an oven-proof baking dish or casserole. Where the potatoes touch the dish they will get nice and brown and crusty.
- One layer of potatoes works best.
- Place the garlic cloves throughout.
- Get your salt mixture ready by mixing the egg whites with the three cups of salt (read intro if you are using a larger dish -it will help you scale).
- The salt mixture should be nice and moist. Now pour the salt right over the potatoes and pack it in a bit, and smooth over the top.
- The potatoes should be just covered.
- Place the potatoes in the hot oven and remove in an hour.
- Allow them rest for a few minutes or until you are ready to serve.
- Break through and crack open the crust at the table with a metal spoon or spatula.
- Dust off the potatoes, open them up with a squeeze, and smear with a bit of the garlic.
- Pop them into your mouth one at a time.
Nutrition Facts : Calories 203.2, Fat 0.4, SaturatedFat 0.1, Sodium 84937.2, Carbohydrate 42.2, Fiber 4.4, Sugar 2.8, Protein 7.8
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