One of the dishes I remember well from my youth is Salt Potatoes. They were particularly wonderful when served outdoors – BBQ, picnic, pot luck, etc. It turns out that they are particular to Central New York, especially the Syracuse area. While they are normally served with a melted, partially-clarified butter, I prefer them with olive oil, which adds more of a flavor compliment (and I am a butter lover). They are awesome with the new Lucini infused olive oils – each adds a different complexity to this wonderful potato preparation. I remember some families added fresh chives, basil or thyme leaves, but the infused oils provide even more flavor.
The recipe really couldn’t be any simpler and when you use a young potato, particularly fresh from a garden or farmer’s market, you really have a knockout side dish. This is nice to have in your repertoire for times when you would like a change from baked or mashed potatoes.
6 C Water
1 C Kosher Salt
2 LB Potatoes (new, young, red bliss, etc. should be consistent in size)
1/4 C Butter (or Lucini Infused Extra Virgin Olive Oil)
Add the salt to the water and bring to a boil. Add the potatoes and cook until tender (keep track of the smaller potatoes and removing any before overcooking) – about 20 minutes. Strain any access water from the potatoes and then toss in butter, or better yet, one (or a selection) of the Lucini infused olive oils.