These originated in Syracuse NY, (Salt City) made famous by Hinderwadel's. Basically it's just 4 lbs. of small white potatoes (red will work too) that are 1 1/2" or so plus 1 lb. of salt. Boil your water with the salt, then drop in potatoes and boil until tender, skin on and all. Drain, and they'll have a whitish coating from the salt. Split and butter and pepper and you've got a dish of wonderful spuds!
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8/12/08 at 6:13am