Salt potato thread

I'm from Syracuse, I Know...Hinerwadels or gtfo

I'm intrigued by the simplicity of this, and will probably make a batch tomorrow. Here's the recipe I'll be using:

• 4 pounds new potatoes
• 1 ½ cups fine salt
• 8 tablespoons butter, melted

1. Gather the ingredients. Wash potatoes and set aside.
2. Fill a large pot with water; stir in salt until fully dissolved and no salt sinks to the bottom of the pot. 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 and let the salt crust develop.
3. While potatoes are cooking, melt butter in a small pan over medium-high heat, or in the microwave. Drizzle over hot potatoes.

That sound about right?

Yea, I always find the smaller the better but pretty spot on

Really like small potatoes.

Simply superb. I can't say they'll go into regular rotation here because of how much salt is used, but they were really good. I'll make them again sometime though, that's for sure.

I might try frying up the leftovers for breakfast tomorrow. Anyone ever try that?

OK...now I need to heat up my potatoes/garlic/rosemary/olive oil......yummm ! 

Plus, that BMFS show in Hartford was fire tonight :)


nite kids ~

In the interest of full disclosure on my ag background I also grew spuds commercially. This was for Lays and Nalley's potato chips. These were genetically designed for chips and not available on the fresh market. Again, this was rill irrigated but just every other row, you never turned the water off. We just switched row rows back and forth mostly. We would rip the these fields 5' deep to fracture the soil making it easy for the spuds to expand. Because these fields had been used for many decades the soil was very lose and a bit like powdered sugar. I work cary steep ground and it was very grueling march up and down all day on fine and line ground. It was really touchy to irrigate as just a little too much water and you eroded the soil making the rill deeper therefor it was hard to soak up tp th base of the base the plant in the the hilled rows. We would dig monster settlement ponds at the bottom on the fields so we didn't fill canals with silt and lose soil. Once things dried out after the season after harvest we would dig out the settlement ponds and haul the soil to the top of the hill. All the trucks were the old WW1 6x6's because it was so steep. When you had to turn-around and get sideways on the hills with a load on it was scary shit. Int he old days when they used tractors with two small tires side by side in the front. The outfit I worked for claimed the lost over two dozen tractor operators dur to flipping the tractors and drivers getting crushed. These spuds could be giant. Some would get to 3/4 football size. Those were often hollow from growing too fast and the would rot inside. That could make for a real stinky mess of goo int the warehouse where we piled them 20+ feet deep. These spuds actually made killer mashed potatoes. Genetically they were engineered to not turn brown when fired for chip and stored well. We also have Dept of Ag plots with experimental varieties. The would plant a mixed acre but only take a few of each for lab analyzes so I had all kind of potatoes on hand. Most were normal to smaller sized. The big chip spuds were also great bakers but... it took forever to bake em fully. Some odd versions of russet had extra thick skins and were very tasty. All in all damn hard work, certainly not for most people but rewarding We also had experimental orchards with all kinds of crazy good hybrid fruit. 

> Some odd versions of russet had extra thick skins and were very tasty.

I bet. The skins are the best part of russets.

You guys are clogging my arteries with all the butter talk.     I used to go thru a cube of butter a day.  Now one will last a week and  a half or so and I'm probably still eating too much.  Cut out bacon entirely though. Salt and butter, yumm.