Well, what could be simpler than potatoes cooked in a uniform, isn't it? So did the workers of the salt factory from the city of Syracuse in New York State, known for its salt springs. The shifts at the factory were long, the work was physically difficult and the workers needed a simple and high-calorie lunch. Therefore, they brought raw potatoes with them to the factory, and half an hour before lunch they threw them into vats with boiling saline solution. The result was a delicious, tender potato, with the taste of baked, covered with a thin salt crust and creamy inside. Over time, this simple dish has become a local delicacy. Try it, it's very very tasty! I think that potatoes, salt and water will be found in every house!
New potatoes with a yellow peel and an average starch content are best suited for this dish. Wash the potatoes thoroughly with a stiff sponge
You need to cook potatoes in a strong saline solution. For each liter of water, you need 400 g of salt. You need large salt, you can use sea salt. I do not advise you to take "Extra" and even more iodized. The usual rock salt grinding No. 1 is ideal.Bring the water to a boil, add salt, wait for it to boil again, stirring so that the salt dissolves.A little tip: Before boiling water, measure out the right amount of water by placing the potatoes in a saucepan and filling it with water. The water should cover the potatoes by 2 cm. After that, remove the potatoes, and calculate the desired amount of salt.I did this: I put potatoes in a saucepan, put them on the scales, zeroed them and poured water, measuring its weight.
As soon as the saline solution boils, lower the potatoes into it, wait for it to boil. Potatoes should be cooked at a fairly strong boil without a lid for 15-20 minutes (small potatoes) or 30-40 minutes (larger potatoes).Check for readiness is classic: pierce with a knife, the potatoes should become soft.
Put the potatoes on a sieve or colander and let them dry a little. You will see that when drying, the same famous salt crust will appear on the surface of the potatoes.
Salted potatoes in Syracuse are usually eaten as an appetizer, dipped in melted butter, or mixed with herbs and served as a side dish. The most interesting thing is that inside the potatoes are absolutely unsalted! So if you are confused by the salt crust, you can simply cut the potato in half and scrape the pulp with a teaspoon.So what is special about this seemingly simple boiled potato?Potatoes cooked in a strong saline solution have a texture and taste very similar to baked potatoes. It is tender and creamy.The high concentration of the saline solution in which the potatoes are cooked increases the boiling point. And it turns out that the potatoes are cooked not at 100°C, but at 109°C. This increase in temperature gives the same effect of baked potatoes in taste. And the salt crust prevents the loss of vitamins and minerals.Yes, America has its own Syracuse, as well as in Italy. After all, everyone knows that the United States has its own Moscow and St. Petersburg. Well, there's Syracuse, too.
The modern city of Syracuse in New York State appeared in 1786 as a center of salt production. The surrounding area is rich in salt springs — just like the surroundings of ancient Syracuse. Because of this similarity, the name of the city appeared in 1820. Local salt springs satisfied the need of the whole country for salt until 1870. There were salt factories here, in the workshops of which local workers cooked these potatoes.
The fame of the simple dinner of the Syracuse salt workers was brought by their enterprising countryman John Heinerwadel, who began selling potatoes with salt, positioning it as a local delicacy. And now even in the supermarkets of the city of Syracuse, food packages are sold: potatoes+the right amount of salt for cooking the famous salted potatoes.