A tradition of Central New York state that comes from the salt springs around Syracuse. Irish salt miners cooked potatoes in the brine from the springs. BBQ Classic and served with melted butter and chopped chives.
Prep Time: 10minutes
Cook Time: 30minutes
Total Time: 40minutes
3lbsnew whole potatoes(small ones)
1 1/2cupstable salt
Add water to a large pot and stir in the salt until it dissolves.
Bring the water to a boil and add the potatoes. Leave the potatoes whole. If the potatoes are cut into halves or quarters they will absorb too much salt and be far too salty.
After about 20-30 minutes the potatoes will be cooked through. Stick a toothpick in to ensure they are soft enough.
Remove potatoes from the water and place them on a cooling rack. This will allow the potatoes to develop the salt crust on the skin. This should take just a couple minutes.