Salt potatoes

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Please improve this article if you can. (May 2007)

Salt potatoes are bite-size "young" white potatoes scrubbed and boiled in their jackets. Salt is added to the water to the point of saturation, giving them their name, and unique flavor and texture. After cooking, salt potatoes are served with melted butter.

Salt potatoes are a regional dish of Central New York, typically served in the summer when the young potatoes are first harvested. They are a staple food at fairs and barbecues. In this region, potatoes specifically intended to be made into salt potatoes can be purchased by the bag along with packages of salt during the summer months. Hinerwadel's is the most popular brand.[1] Bags can be bought, usually around $5 in most supermarkets.

The Syracuse, New York area has a long history of salt production. Salt springs located around Onondaga lake were used to create consumable salt that was distributed throughout the northeast via the Erie Canal. Salinated water was laid out to dry on large trays. The salt residue was then scraped up, ground, and packaged. Salt potatoes were created in the nineteenth century by Irish immigrants working the springs who cooked their potatoes in the salty brine. The first packaged salt potatoes were sold in the 1960s.