Hinerwadels is a Syracuse establishment famous for their clam bakes….and their salt potatoes!

Salt potatoes are a true native dish to the upstate New York area in the summer.  I never realized this until friends that had moved away requested them when they came to visit.  My sister-in-law actually saw someone in the airport with 4 bags of them in their carry-on!! Served in the summertime, they are a staple at a clam bake, or back yard barbeque. They are small potatoes that are more dense than most potatoes when cooked.  They are traditionally boiled with a good amount of salt which forms a salty crust when they are drained and allowed to cool slightly.  They are served with melted butter either on the side or poured over the potatoes.  There really isn’t much of a recipe, other than to put the desired amount of potatoes in a large pot (to prevent boil-over) an enough salt to create a briny water.  Bring to a boil and cook until tender.  Pour off the water and allow to cool slightly.  Enjoy!

This picture is from ‘This Old Gal.com’. She gives a bit more history behind the origin of the salt potato.