Tag Archives: Potatoes

Salt Potatoes–in the Mountains

If you aren’t from–you know, where I’m from (Syracuse, not Long Island), you may not know about salt potatoes.  And if you don’t, I’m really sorry, because they are just so darn delicious.

But before we get into that, let me show you where I am:

Oh, yes.  You’ll see much more of that later.

Plans for tomorrow involve a morning run, hiking (with bear spray), swimming, kayaking, and basically getting as much sun and fresh air as possible with Fritz, who hasn’t really seen the light of day since he started studying for his test. 

But back to the salt potatoes.  This isn’t much of a recipe, but more of an idea.  An inspiration, if you will.

Salt Potatoes

  • Baby potatoes (I’ve used baby red potatoes from my CSA box and white potatoes–both lovely)
  • Salt

Kinda makes sense, when you think about it. 

I’m not giving amounts of either because 1) it doesn’t matter all that much; 2) I probably don’t make them with the right amount of salt anyway since it horrifies me to add so much; and 3) it’s an inspiration, remember?  I’m not here to boss anyone around.

Start off by giving the baby potatoes a hearty scrub with a stiff brush and some water to clean them–no need to peel.  In fact, I’ll be mad if you do.  Maybe I am here to be a little bossy.

Dump in a pile of salt (I used sea salt and I’d estimate I used about 1/3 C to 1/2 C of salt for a few pounds of potatoes) into a pot.  And this is a VAST underestimation of how Syracusians really cook salt potatoes.  Wikipedia just told me to use a pound of salt for every four pounds of potatoes.  Another recipe said one cup of salt for six cups of water.   Add water and potatoes and bring to a rolling boil.

Try it the real way, at least once.  And then make it my way if it scares you to add a pound of salt to anything, even if you end up pouring most of it off.

Boil the potatoes in the salt water until tender, about 15-20 minutes.

Last rule is this:  you must serve these potatoes with butter.  And I’m talking real butter.  Don’t show me margarine or vegetable oil based nonsense with these potatoes, please.  Please?  I’m begging you.  Do it right.

Unless you really can’t.  In that case, I still love you.  But dude, I just learned that I am totally bossy.

Apparently what magic happens in the pot is that the salt forms a crust around the potatoes, preventing them from getting watery and instead making them soft and creamy.  And salty.  And delicious.

Fritz and his dad manned the grill, making lamb chops (or tjops, in Afrikaans) and boerewors, which are possibly my absolute two favorite grillable meats in the history of the world since I met and married a South African.

Have you ever seen anything more perfect than this?:

Good night!

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Filed under Side Dishes

Crockpot Madness: Sausage and Cabbage

I’ll be totally honest.  I made this a while ago.  Possibly even a month ago.  I just totally forgot to blog about it!

I’m glad I stumbled upon the pictures today, though, because this recipe was two of my favorite things:

  1. Delicious; and
  2. Really, really, really, really easy.

So here’s to that!  I’m on vacation this week anyway, so between reading, watching LOST season six (!), and going to the gym, I thought it’d be a good time to go through all of my old pictures and see if there’s anything I need to catch up on in there (and apparently there was).  So enjoy this, and for all of you who aren’t on vacation–I’m sorry, but here’s an easy dinner for you.

Crockpot Sausage and Cabbage (adapted from this recipe)

  • 4 medium red potatoes, scrubbed and chopped
  • 1 onion, sliced
  • 1/2 head of cabbage, roughly sliced
  • 1 T butter, melted
  • 5-8 links sausage (I used sweet Italian)
  • 1/2 C apple juice (I like the cloudy kind, myself)
  • 2 t cider vinegar
  • 1/2 t salt
  • 1/4 t pepper
  • 1/2 t dried thyme

Now here’s the best part: throw it all in the crockpot and cook on low for 6-8 hours.  So easy!  I did it in this order:  butter, potatoes, pepper, cabbage, onion, salt and thyme, sausage, apple juice, and vinegar–but I really don’t think it matters.  Your crockpot will be really full at first, but the cabbage cooks down quickly.

How easy was that?

 The taste was a little reminiscent to me of the famed Hungarian stuffed cabbage, but obviously without the tang of sauerkraut or tomato juice–but I think you could easily toss both or perhaps just the tomato juice into the recipe for this if you are craving an easy way to get your cabbage fix.

If I’m not the only person in the world who needs to get their cabbage fix, that is.

Fritz was a huge fan of this, because the man loves anything that gets cooked in a big pot and yields large servings of “manfood”.  However, I am quickly discovering that aside from mustard there isn’t much food that he is not a big fan of.  Seems to me like he really is the perfect husband for a food blogger.

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Filed under Entrees