New side on the menu today. Salt Potatoes are a regional specialty of Syracuse, New York. During the 1800s, consumable salt was distilled by boiling water from marshes around Onondaga Lake. Salt workers would bring a bag of small, unpeeled, substandard potatoes to work each day and at lunch time, they boiled the potatoes in the “free-flowing” salt brine. As the potatoes cook, the salty water forms a crust on the skin and seals the potatoes. This results in a creamy interior, as the starch in the potatoes cooks more completely due to the higher boiling temperature of the extremely salty water.
Come on down . . . it’s your turn to play Tip Wars !