Syracuse Salt Potatoes

I'm super excited about this week's post for two reasons. One is that I recently discovered this method for cooking potatoes and it blew my mind, the second is that this is the last post before my husband and I head off to Nashville for our anniversary! 

On December 13th we will have been married for 2 years! This will be our first "longer than one night" trip since our honeymoon. We plan to check out the Country Music Hall of Fame and Andrew Jackson's home, plus there's a whole list of restaurants where I plan to stuff my face. Nashville hot chicken here we come! 

I love our wedding date (12/13/14) and I love that it's in December. Christmas is my favorite, so our anniversary will always be part of the most magical time of the year. Our 3 month engagement that was already nuts was exacerbated when we found out (2 weeks before the wedding!!!) that our original venue had been double booked. Miraculously though things worked out and we were married at the beautiful State Botanical Garden of Georgia in Athens. Hands down the happiest and most fun day of my life. 

Picture by Elizabeth Davis 

But back to these potatoes. I learned about these from watching the YouTube channel Food Wishes. I love potatoes in just about any way they come so I knew I had to try these. The name comes from Syracuse, New York where there was a large production of salt. Workers would bring whole, unpeeled potatoes in their lunches and would boil the potatoes in a salt brine.

It's going to seem like an insane amount of salt (be sure to use kosher), but the skin of the potato will work as a membrane that keeps the salt from penetrating the inside. They will not be salty. I repeat, these potatoes will not be salty! After the potatoes are drained, the surface of the skin will dry out and a very thin crystal coating of salt will form. Again, this will not be salty, they will just be seasoned well. The inside will be deliciously soft and creamy, unlike any boiled potato you have ever had.

I swear this is one of the easiest side dishes ever. It will be perfect for your big holiday meal. My Costco has a 5 pound bag of mixed red and gold creamer potatoes for $7.49! Serve these little spuds with hot melted butter. If you want to jazz it up a little bit add some seasonings to the butter such as rosemary, thyme, garlic powder, herbs de provence, cayenne, Italian seasoning, onion powder, black pepper, seasoned salt, or basically anything seasonings you normally like with potatoes. 

{Makes 2-4 servings}

INGREDIENTS

1 pound small creamer potatoes (I prefer the Yukon golds.) 
1/2 cup kosher salt (I use Morton) 
melted butter for serving
minced herbs (optional)

INSTRUCTIONS

1) Wash any dirt off of potatoes and place in large pot.

2) Pour in salt and enough cold water to cover potatoes by a few inches.

3) Bring potatoes to a boil and cook uncovered until potatoes are fork tender, about 15 minutes.  Test doneness by sticking a fork or knife into the potato, if it goes in and out easily the potato is cooked through. Do not place the tester potato back into the pot. Once the skin has been pierced , the "seal" will be broken and the potato will become salty.

4) Drain potatoes. Do not rinse. 

5) Let potatoes dry for about 30 seconds. A thin salt crust will form.

6) Serve potatoes immediately with hot, melted butter (unsalted) or with herbed butter.