This post was originally published February of 2014. I have updated the recipe and since it’s summer, thought many of you would love this!
For those of you who have never had or don’t know what a salt potato is, you are and have been missing out on a salty, creamy, deliciousness, that I feel so lucky to have enjoyed for the better part of my life.
In central New York, they are a summer staple with BBQs and picnic table eating. You can buy the potatoes packaged with their salt in most stores for most months of the year, but definitely all summer long.
Now, living in Massachusetts, you can find Salt Potatoes in maybe two stores for maybe two weeks. At any other time, I get some very strange looks, when I ask for them. “What kind?” “Can’t you just use small potatoes and add salt to the water?” Technically, I guess you can. Here’s how I have done it in a pinch:
- 4 pounds small (new) potatoes
- 1 1/2 cups salt
- 1 sick of butter, melted, and 1/2 stick more for serving
- Handful of chopped parsley (optional, but with all that butter, you will need to feel virtuous about consuming your greens!)
Wash the potatoes. Fill a large pot with water. Stir in salt until it no longer will dissolve.put the potatoes in the pot, and bring to boil, reducing heat and simmering until potatoes are tender, but firm. Meanwhile, melt your butter, and chop your parsley. Drain potatoes when done, pour butter and parsley over potatoes, and serve. If you like, serve extra butter with each serving. I do.
Please attribute this recipe: Show it came from hardlyagoddess.com
They taste a lot like the real thing. Maybe not as perfect, but they do just fine until I can make it home.
Summer is here…I am coming for you Salt Potatoes!
My new favorite sauce is the creole honey-mustard sauce from the Dinosaur Bar B Que Cookbook, which I have mentioned is my go to on many days when cooking pork especially. This sauce is perfect for pork tenderloins, cut into medallions, or boneless chops, or when you let your pork go bad after three days and find out you only have chicken- chicken. My husband loves the spiciness of this sauce, and I love how easy it is to make. If I sauté the chicken or pork in a pan to cook, and make the sauce, we are eating in under 20 minutes. Nice.
Original Ingredient list from the Dinosaur BBQ Cookbook
2 Tablespoons butter
5 large garlic cloves
Pinch of kosher salt
1 cup of creole mustard, or spicy brown
1/2 cup white wine
1 cup mutha sauce (posted here), or other spicy barbecue sauce
My cooking, uses what I have, instead of running out to find the specific ingredients a recipe may call for, so I have made this from the exact recipe and also subbed water for wine, used oil for the butter, lessened the garlic. It still works.
Heat half the butter in a saucepan, add garlic to soften, not brown. Add mustard, wine, mutha sauce, honey, and creole seasoning. Turn heat to low and simmer 10 minutes. Done. Swirl in the additional butter, and now dredge your favorite cooked pork or chicken liberally!
It’s raining and gray and what I like to call a “Syracuse” day. I am from the central NY area originally and while absolutely vivid foliage, gorgeous peonies, and sparkling snowy days are an abundance…so are gray days. Something about the snow belt and being in the lake effect from the north. Either way, today is truly a Syracuse Day.
It is also a sick day for two of the four kids. So I’d like to say “thank you” to my work for once again, letting me leave, and also to Walt Disney, for awesome movies to watch, and to Lego, for all of the tiny parts, that on any other day, I curse out loud, but today fits the bill for finding something quiet to do while feeling low.