A few weeks before we went to the Finger Lakes region of New York on vacation in 2014, I read a food blog about salt potatoes. I thought they sounded interesting and bookmarked the recipe. The first place we went to eat while we were in New York had salt potatoes on the menu. Turns out many places in New York have them on the menu. The chef told me that they originated in the Finger Lakes region when the poor Irish immigrants who worked in the Seneca Lake salt mine would take some of the salt brine home with them and cook the potatoes from their garden in the brine. Oh. My. Goodness!! I was hooked at first bite! Here is the recipe:
1 1/2 quarts water
2 lbs one-to-two bite sized new white boiling potatoes or creamer potatoes, washed
3/4 cup fine sea salt
1/2 cup butter, room temperature
Bring the water to a boil in a medium to large pot over high heat. Add the salt and then use tongs to carefully lower the potatoes into the water, being careful not to splash yourself. Return the water to a boil and then lower the heat to medium and simmer for 15-20 minutes, until the potatoes are easily punctured with a fork or a skewer.
Pour the boiling water and the potatoes into a colander in the sink. Do not rinse! Allow them to air-dry for 5-10 minutes. Serve the potatoes hot, with a generous spoonful of butter on the side. Dip the potato through the butter, bite, and repeat. Enjoy!