Syracuse Salt Potatoes - New Potatoes Boiled in a Salt Brine
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- Опубликовано: 11 мар 2014
- Learn how to make Syracuse Salt Potatoes! Go to foodwishes.blogspot.com/2014/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Syracuse Salt Potatoes Recipe!
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Pretty sure that trip to the Dead Sea was one of my favourite imaginary vacations. Glad you had fun as well, we should all do it again sometime.
No Dead Sea I was there looking at the Dead Sea from 1500 feet from above it was a beautifully one of the outdoor sight a green and blue shivering body of water in the sunlight on Israel so I went down and went swimming . The Dead Sea is like the lowest spot on earth so you fear the sun , dont need suntan lotion, this is because there is so much atmosphere above you. Down at the level of the lake the water was a sickly gray murky looking pool. I went in . The water burned , floating was not cool the mud from the bottom was an ugly gray yuck. Then our guide said that’s all the sewage coming from Jordan I got out and went to one of the outdoor showers , again this being the , I think, the lowest spots on land, the water pressure almost knocked me down very cool . So go there have fun but take the lift up to the runes of a ancient place called “Masada” fancinating story
I’m imagining that I’m there right now.
You people are sick! How can you go back after what happened to Paul? All that blood...
(Or was I the only one with a tragic boating accident sub plot on my imaginary trip?)
"Margarine is not really food, so don't eat it, please." Reason #524352 why Chef John is the greatest!
Margarine is just one molecule away from plastic. Check the price apart butter in store says manny things too.
@@IvanKala Professional Chemist here. Mind telling me which "molecule" that would be?
The price difference is because margarine is made from plant oil, which is significantly cheaper then dairy. Claiming margarine was worse because of the price is like saying "Lettuce is cheaper than steak, therefore steak is better for you". which is... lets say a questionable path of logic to follow.
Tanith: How about we simply educate instead? The truth is if you leave an open tub of margarine in the woods for one year, 100% of it will be untouched and intact a year later. Why? Because animals and bugs won't eat it, it won't evaporate and it can with stand any temperature that mother nature throws at it. With this in mind, why in God's name would anyone want to eat it?
I'm from Syracuse, and this just made me grin from ear to ear.
I’m from Long Island, but i now live in central NY 45 minutes from Syracuse. I have grown to love these little potatoes with melted butter with some grilled Hoffman hotdogs and Coneys!!
Otherwise every hospital would have a baked potato wing. 🤣 THAT is why i love your cooking video's!
I was borne in Syracuse in 1948. by the time i was 13, I was included in the brined potatoes summer ritual. Yes, Margarine. This was still shortly after WWII and margarine had (temporarily) completely replaced butter. This was only a side dish to the raw and steamed clams (about a gross for 4 to 6 people). The salt mining in Syracuse predates it Irish Immigrant/laborer community by almost 100 years. Syracuse was "the city of salt" until Arm and Hammer built the baking soda plant in Solvey creating a very large wast pool near Camillus. The Syracuse U. football team is still, "The Saltine Warriors."
Oh i see. Thank you for sharing :)
FYI, the way it gets its creamy texture is the same reason you have to use so much salt. By putting in an enormous amount of salt, it raises the boiling point of the water above 212 F. There are starches in the potatoes that break down at this higher temperature that wouldn't with a normal boiled potato, and those starches breaking down is what gives the potatoes their creamy texture. That's why you can't just boil the potatoes and add salt with the butter afterward.
Cool.
Chef John should notice this comment! Thanks for posting mate!
It's more like the brine prevents the potato from absorbing water.
I think Pale Bears is right, because the boiling point only rises by a couple of degrees (about 2C max) which cannot have any noticeable effect on the breakdown of starch. But the high salinity reverses osmosis meaning that water actually comes out of the potato as can be seen by the slight shriveling of the potatoes :)
They always get creamy
I moved to Syracuse 6 years ago and discovered these. I have introduced them to all my family in other states now. It’s so simple! Potatoes, salt, butter! Why are they so good!
My mum used to prepare a similar Colombian recipe. The only difference is that she added a couple of whole spring onions to the pot from the beginning. Chef John brings back good memories :) Definitely a good and simple recipe!!!
Where did my grandmom get this recipe, how would she have known I wish she was here so I I could ask her, I ate these as a kid and I swear to u, I always google and try to figure out how did my grandma get the salt on the potato when I saw her boiling it. It never occurred to me to dump tons of salt in the water. These are delicious! My granma made this with red small/medium potatoes, it's such a delicacy I am going downstairs after I post this comment to make some. She would put cracked pepper in the melted butter in a little cast iron pot. Wow thank u soooo much for sharing I wanna call my whole family and tell them I found the recipe! Omg
Michelle Denise that's funny very common here in ny. Every BBQ or event has these.
Michelle Denise This is so heartwarming! ❤ Food always seems to bring people together. Your grandmother sounds like she was an innovative woman ❤
How fun for you! so glad you found it.
Aaawww how sweet...
And did you actually get to do those potatoes???
I grew up 25 miles from Syracuse and grew up eating these all the time and still do. A great summer meal is Cornell chicken, corn on the cob, and salt potatoes. Leftovers make the best home fries the next day for breakfast.
As a native of the Syracuse area, thanks, Chef John! We can always use the positive press.
I'm from Syracuse and I love these so much. Its not summer without them
This is my first ever experience with Chef John - and all I can say is, “THANK YOU ‼️ you make learning FUN!” ~Mona in Vermont
"Margarine is not really food." That'll preach.
+andrewt248 margarine is bae
+estomnetempus lolno
+Alexandros Coldartz it's at least 6 times cheaper than butter, and tastes almost the same :P I bought butter once and it had a really strong flavour, I couldn't make shit with it :P
+estomnetempus us humans have been eating fat in man forms(butter) which is more natural to us since we have developed a way to digest that fat, but this new fake butter is chemically made although it may act similar it will not be healthy as our stomach is unfamiliar with this new butter that's been made by some scientist and our bodies won't digest it properly as normal butter would be able to
+Alex Awesomepotatosauce dude, basic chemistry. margarine is not a rock, and even rocks can be digested to a degree :3 by your logic, anything that is natural is better than the evvill chemicals and scientists. So drink cranberry juice/tea instead of taking antibiotics. Don't drink cough syrups, eat honey and drink chamomile tea. Don't drink medicine, go all natural remedies. The world is changing. Butter is more expensive than margarine, at least 5-6 times, margarine is LOT more economical, is vegan, and it's also natural to some degree because it's made using plant oils :P There's a lot of margarine out there, try some. Not by any degree is butter bad, to me it just tastes really heavy :P
I'm from Rochester, and much like Syracuse, salt potatoes are essential for any cookout. They're practically required for any Boy Scout or church BBQ chicken dinner in the area.
What am I suppose to do with my old, stale, hot water now!?
Dry it out! Salt is mined and/or collected from drying pools. Those pools have sea water in them that drys and gets collected. So dry it out, crush it in a mortar and pestle and presto! You got your own home made cosher salt!
Genius.
srasm dont dry it out by boiling or you'll just spend more on the heating than you would on 50 times as much salt
Drink it. Bon Appetit! & Good Health!...
Wear it as a cologne to attract potential mates. Duhh!
From Syracuse, and live in Los Angeles...I drive to Syracuse and back again every summer, and one thing i make sure i bring back with me is at least 2 bags of salt potatoes.
we drive back east too....good idea....also going to stock up on Hoffmans, Sabretts, Sahlen hotdogs and if I can score some scraple, I'll do it...
Born in Syracuse. I love these. Thanks for the recipes.
grew up in Syracuse. love these style of potato.
I made these last night with some garlic brown butter to dip them in. They were AMAZING!! I've made a few of your recipes and they always come out really good. These were a bit hit! Thank you chef John!!
Only Chef John can make a video on how to boil potatoes and still make it interesting and worth watching and entertaining and fabulous.
Chef John you must have read my mind - just went to dinner at Dinosaur BBQ in Harlem last night and had a side I've never even heard of before...you guessed it, Syracuse Salt Potatoes. They were so amazing I said to my fiancé, "we have to figure out how to make these ourselves," and sure enough here you are to the rescue. Thanks!
Perfectly easy delicious recipe. I even take them and smash it flat and rub with roasted garlic/parm and broil off. Best of best
I have been making salt potatoes for decades. But I have been doing it in Watertown New York, approximately 70 miles north of Syracuse. I have never before heard them called Syracuse salt potatoes. But it is the same recipe with the same ingredients and outcome. They are a very popular dish at summer BBQs cookouts.
These are a summer staple here in central NY. Make extra as these are excellent breakfast home fries the next morning and they also make the best potato salad the next day after being in the fridge over night.
You can also flatten them to about 1/2 inch thickness, paint a little vinegar and olive oil on them, then roast them for a few minutes until they start to show color. They kind of taste like salt and vinegar potato chips, only much, much better.
In the Irish community I knew in the 1950's Syracuse, the only seasoning was salt, vinegar and beer. Whiskey was desert. I am allowed to say this. They were my family
Except that's not Syracuse salt potatoes then :-)
Ummm, different recipe .. these are Syracuse Salt Potatoes ...
Chef John, once again you proved that, you are the paradigm of the salt brine.
Blessings ChefMike
I grew up in Syracuse "Cuse" and i alwys loved summer when we had salt potatoes, corn and burgers. Thanks for posting.
Chef John is so wonderful and amazing that he could make a pb&j and we'd still all fangirl and praise him for his phenomenal culinary achievements.
I tried these potatoes for dinner tonight. They were even more delicious than I expected them to be.
In upstate NY, they sell the potatoes in a bag with the salt included, lol - for the truly lazy :) We usually just pour melted butter into the pot and toss and serve. Delicious,no matter how you do them.
As kids we used to go to Tenerife, where this place would do suuuuuuper crunchy garlic chicken and salted potatoes. Found both recipes of Food Wishes and can't wait to replicate sometime!
Just had some of these bad boys tonight. Heinerwadel's Salt Potatoes are where its at. Mmm mmm mmm! Some other great NY foods are Grandma Brown's baked beans, Gianelli sausage, and Dinosaur BBQ to name a few! :D
Back in the 70's we went to the annual Vernon downs clam bake the salt potatoes were my favorite
Zweigles, Salt Potatoes, and a nice cold salad from wegmans! Perfect summer meal here in Canandaigua!
My Mother and Grandmother have always boiled the potatoes in salt water, can`t think of any other way. It`s the traditional way to cook them in Scotland and Ireland. I am 81 yo and I still love them. ENJOY
I grew up on these ... YUM!!
My mom used to make these every summer (grew up near Utica) and I had a feeling the recipe was simple but wanted to check a resource just in case! Thank you for sharing!
Pair these babies up w/ some incredible BBQ from Dinosaur or a Spiedie sandwich (the original lamb please, if you're sticking to the classic, or pork, beef, or chicken will also hit the mark) and a brew from a great upstate NY brewery such as Saranac, Southern Tier, or Ommegang, and you've got the start of an incredible Upstate New York summer party going on right there, baby!
Salty water boils at a higher temperature (this is why it takes longer to boil), so that may be why they turn out different. It has something to do with the sodium and chloride ions holding the water molecules together better than water does on its own, so it takes more heat to turn it into gas. Hopefully I'm remembering my chemistry correctly. So there's your science! I can't wait to try this.
Just made my first batch, thank you Chef John just as advertised and just as good as you said
Here from The History Guy, he did a huge video about them but didn't show them off in any fashion. I gotta get me some Syracuse Salt Potatoes (On the south coast of England!)
I've never heard of this method of making potatoes! Excited to try it. Also you have an amazing sense of humor, your commentary always makes me laugh out loud at least a couple times per video!
Good ol' Central New York...salt potatoes, chicken riggies, garbage plates, and Hoffman hot dogs.
speidis....
I never knew this had a name. Thanks again Chef John, you double dipper.
Thank you for sharing the truth about margarine with everybody! I am very surprised why people still buy this stuff!
KirilG1 my girlfriend buys country crock for some reason. I grew up on butter and didn't even know what country crock was. When I saw it I assumed it was some kind of whipped, spreadable butter. I was looking to see if it was salted or unsalted and noticed the word butter was mysteriously absent from all the little marketing things written on the tub. It then dawned on me I was holding margarine. I thought "what a crock" then realized it's called country crock and started cracking up. How can you take your business seriously if your product is fake butter called country crock? How did that ever make it to the market? No one will ever know...
Ahhhh! I grew up in Canandaigua, NY, but we moved to Pittsburgh 14 years ago. When I visit family I ALWAYS stop at Wegman's and buy bags of salt potatoes to bring home and give to friends. There is literally nothing better than these friggin' potatoes!!!!
I love all of your CNY recipes. Salt potatoes have been a staple amd family cookouts my entire life.
Husband approved! :) Thank you I am new to your channel and my husband is very grateful we found your videos!
Did some graduate work at Syracuse University and these potatoes are the very best! We have a family dinner coming up and salt potatoes will definitely be on the menu.
Still making this. Making some today for my granddaughters, who asked for them specifically.
Syracuse, home sweet home :)
OK, number 1, that looked like waaaaaaay more than a cup of salt. Number 2, I forgot how much I loved these when I was a kid and my mom would make them while my dad BBQ'd chicken and corn on the cob in the backyard. I totally remember the intense salt ring at the top of the pot. This is upstate NY potato gold... will be making these to compliment the at-home chicken wing preparation you just taught me!
I had these growing up just north of Syracuse on the north shore of Oneida Lake. It was a staple of dinner and picnics, especially during summers, and the leftovers make excellent potato salad--which would be a great recipe to feature on Foodwishes, Chef John.
They boil spuds in the Canary isles in seawater until it forms a crust on the skins. You eat them with “Mojo” chilli sauce. 😋
Have been making these for years. Amazingly delicious!
I love the way u narrate.
The humor in this one!! Loved it!!
I finally tried this tonight and wow it was delicious!! I made mine with chive and basil butter and also sour cream. Yum yum yum!!!!!!
Using "nerdlinger" and "juxtaposition" in the same thought is IMpressIVE, John
These are going on the menu this week. I made the lemon granita from that video and man o man, it was soooo good. Thank you.
Cooked these up tonight! Phenomenal!
i love you so much for saying margarine isnt a food
I love watching you on Food Wishes
Just subbed...hope you're the voice of all the vids :) You just sound so freakin' happy! This looks awesome, can't wait to give it a go!
Wonderful! :) It's nice when someone has a pleasant voice. Btw ...the potatoes went over awesomely with the family :) I had never heard of these before, but the kiddos and the hubs all loved it! So easy, too!
He has the best voice! When I was describing one of the recipes to my son (I think it was this one), he started chuckling and said "you sound like Chef John!" My favorite food channel on RUclips, bar none.
I know...so happy and calm...like the Bob Ross of the kitchen! lol Loving the recipes, too. SO tastey :)
LoL This guy is awesome, made a couple of his goodies already, and all of my kids are happy with every one of them. I can't believe it, either, 'cause I got one kid that only knows one food group, MEAT!
The Bob Ross of the kitchen! Nailed it!!!! :)
When you think of it, "the old tappa-tappa" is kinda the kitchen equivalent of "we're gonna draw some happy little bush, tap-tap-tap tap-tap" :)
Having grown up in northern NY state, I can tell you that in the summer, these are a staple at every backyard cookout and weekend picnic from Syracuse all the way to the Canadian border. Also true NY style salt potatoes are white potatoes only, not red ones.
Careful, you can get banned from the internet by saying stuff like that.
New potatoes cooked in salted water. So simple, but look so so good!!! I'm gonna try this tonight.
I made this just now. Chef John. I love you. This was so delicious!!!
I had never heard of these until now. I can't wait to try them.
I'm not sure why, but boiling the water first and then adding the potatoes seems to work out better. I'm a Syracuse native and have been eating these little tasty treats for decades. You really have to use baby new potatoes for this recipe. Other small potatoes such as fingerlings just don't work as well. They won't be nearly as creamy and that's really what you want here.
I can't believe I'd never heard of these until now. The crisp skin, the "pop" of the potato as you bite down and that creamy center, oh my gosh...it's almost like potato caviar!
Ohh Sooo Good! I have used this recipe a few times and we love these potatoes every time1
Salt potatoes are always a great add to any meal!
I made this, just a 1/2 batch. Was very good. This is totally be in my rotation from now on.
I absolutely love all of your potato recipes... droooooooooooooooooling
I made these this weekend, they are delicious! So simple, so good,
Thanks John we love our salt potatoes here in Syracuse! Go Orange.
Tried this the other day after watching. They were soooo good! Thanks!
Was anyone else thinking about how salty those potatoes look and start salivating to the extreme?
Ohhhhhhh yeah! :-D
I'm actually eating salt right now... I mean just salt :P
Tadas Armonavičius why?
Kami Nari why do people eat chocolate? I like it, simple as that :D
for those not from the NYS Syracuse area, the stores sell bags of small potatoes with the salt packet in the bag already...so easy.
Tried this. Easy. Sooo tasty and such a smooth consistency on the taters. Thanks for the recipe!
This is first time ever write a comment on RUclips :) Thank you chef John I tried this recipe and it was so goooood! It was like jacket potatoes not boiled potatoes which I prefer! Love your recipes and your happy happy voice xx
brings me back to weekend cookouts, then there being leftover salt potatoes after making ten pounds of them. would always throw them in the microwave days later with some butter. so amazingly delicious.
i love food trivia because it tastes so good! thanks, chef!
I LOOOOVEEEE honey gold potatoes. They cook so easy. Toss them with some good olive oil, salt, and pepper then throw in the toaster oven for like 10 minutes or until tender at 375. SO YUMMY.
Tried the recipe and it's AMAZING!
Funny ate these as far as I can remember ,never heard them called "syracuse" salt potatoes, we always just called them salt potatoes, around here in central, ny in the summer, they sell 5lb bags of the potatos with a big ass bag of salt in the bag for it. Thought it was a national thing
I remember having potatoes boiled in sea water once, in Lanzarote. A great food memory :)
I grew up in western New York and have had these every summer along with corn on the cob (silver queen or butter and sugar varieties) and maybe a fresh cucumber and tomato salad. Yummmm
I have never heard of these but I'll have to try them now. I absolutely love those toothpicks.
Yummie, this reminds me of a vacation I made to the Canary Islands. On a boat trip we ate potatoes boiled in sea water, tasted great.
These were goooood! Thanks as always Chef John!
Made these today. Con: salt everywhere! Pro: a potato lover's dream!
Best cooking channel. Period.
Thanks for sharing a part of my hometown!
i made this and we LOVE LOVE LOVE THEM THANKS...
As someone from Syracuse unless it’s a hinerwadel potato it’s not the same .. but thank you for educating everyone on how awesome salt potatoes are .
I love these. We make them whenever we have guests.
I've lived in western New York my whole life, and only JUST realized that salt potatoes are a regional dish......
As a former Cuse native… perfection!!
I tried making this. Turned out delicious, especially the purple potatoes