While it’s been kind of quiet here on my blog, it has been exactly the opposite at my house. Obviously, our latest addition to our family is the cause of all the new chaos, as you can imagine he would be! My two older boys are adjusting to having a little person in the house, which mostly for them means learning to be quiet when I’m trying to put the baby down for his nap. They both are very concerned when the baby cries–they like to look into his bassinet and say, “Don’t cry, my baby.” I like that they think of him as their baby–I try to hold onto those sweet moments when my brain feels all befuddled from lack of sleep.
Besides not having a lot of free time to blog, I also haven’t been trying many new recipes so I haven’t had anything exciting to share with you. My husband & I have still been doing a lot of cooking, but we’ve been relying on our old standbys because we know they are good, we know how long it takes to make them, and we can remember how to make them even with our brains half asleep.
Which brings us to these salt potatoes. I’ve made them twice in the three weeks we’ve been home from the hospital, which speaks to how easy & comforting they are (since pre-baby I used to only make a recipe once a season). Salt potatoes are a staple at barbecues and fairs in western New York. At first glance they don’t seem that special–um, aren’t they just boiled potatoes with some salt? But they really are good. The salty brine that they cook in creates this delicious salt crust that forms on the potatoes once they come out of the pot. Their texture is more like a baked potato (fluffy) than a regular boiled potato (which can sometimes be stodgy). It’s a simple side dish that goes well with lots of different summertime meals–isn’t that a recipe that we all can use, whether you’re sleep deprived or not? Enjoy!
Syracuse Salt Potatoes (adapted from Cook’s Country)
- 4 cups water
- 7 ounces salt (see Notes)
- 1 1/2 pounds small potatoes, scrubbed clean
- melted butter & chopped chives (optional)
- Bring water to a boil in a medium Dutch oven or heavy pot.
- Once the water boils, add the salt & potatoes and cook for 20-30 minutes (until the potatoes are tender when poked with a fork). Drain the water.
- Serve the potatoes with melted butter & chopped chives (optional).
Time: 30-40 minutes
Notes: It doesn’t matter what type of salt you use (kosher, table, etc.). Just make sure that you measure it to 7 ounces (don’t try to measure it by Tablespoons or cups or it won’t be accurate).