What are salt potatoes?
Molet potatoes are a special preparation of cooked young potatoes that came from the central region of the New York state. The potatoes themselves are simply small, young white potatoes; Nature is not salty, but a large amount of salt is involved in the cooking process. A large amount of salt added to the boiling water allows the cooking temperature and warmer than otherwise this would result in a more complete schedule of starch and smooth consistency of potato signatures.
The town of Syracuse in New York has a long history of salt production, which is attributed to the formation of a recipe for salt potatoes. According to the story, the workers who spent their days with boiling swamp would bring water to the salt, bring a bag of potatoes for lunch and cooked them in distillation. The results were creamy potatoes with a salty skin coating. Slaat potatoes have become a popular side dish, easily replicated due to the availability of pre -wrapped salt potato sets containing potatoes, a package of salt and boiling instructions in food storesAmi. Especially popular in the summer months, this attachment is not alien to cook, picnics and grilling across the central and new York.
Mad potatoes are quite simple, direct food that is prepared. Traditionally, 4 pounds (1.8 kg) potatoes require 1 lb (0.45 kg) salt to add to boiling water. Potatoes are thoroughly laid because the skin is left for cooking and eating. After scrubbing, small young white potatoes are boiled in a large pot of highly salty water until they are tender; When they are ready to eat, it should easily slip in and out of the potatoes.
The only spice that is really necessary to consume salt potatoes is butter, usually a lot. When Spotted on Barbeques or Cooking Outs, salt potatoes are usually served warm and swimming in molten butter, with a large teaspoon or ladle, with which some of the potatoes are served. Nowhich recipes include a number of chopped fresh herbs that brighten the taste and reduce the richness of salt and butter. Almost any green herb will do it, but popular elections are parsley, thyme and chives. The remaining salt potatoes should usually be reopen because the butter solidifies, but easily re -heat in the microwave or on the hob or grill.