Marianne Martinez
Salt potatoes are a popular dish in Western New York and are often served at summer picnics, barbecues, and festivals. They are made by boiling small potatoes in brine, which gives them a creamy texture and salty taste. While traditional salt potatoes are boiled, some people have experimented with cooking them in a crock pot. This method involves adding potatoes, olive oil, garlic, and salt to the crock pot and cooking until the potatoes are tender. The potatoes can also be baked in a crock pot with salt to form a crust that keeps the moisture in.
| Characteristics | Values |
|---|---|
| Type of potatoes | Small, unpeeled red potatoes, baby yellow potatoes, fingerling potatoes, Syracuse potatoes |
| Additional ingredients | Olive oil, garlic, Italian seasoning, sea salt, butter, ghee, fresh herbs, green onions, chives, bacon, ranch seasoning, carrots, sweet potatoes |
| Crock pot settings | High for 3-4 hours or low for 5-6 hours |
| Crock pot size | 6-quart |
| Freezing | Can be frozen for up to 10 months to 1 year |
| Reheating | Place on a sheet pan and cook for 35-45 minutes in the oven at 400 degrees F |
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What You'll Learn
Syracuse Salt Potatoes
To make Syracuse salt potatoes, first, gather the ingredients: small red-skinned potatoes with skins intact, water, salt, and butter. It is important that the skins of the potatoes remain intact so that the salt doesn't penetrate and make them too salty. You will need half a cup of kosher salt for every pound of potatoes, but you can use more if desired.
Once you have your ingredients, fill a large pot with water and stir in the salt until it is fully dissolved. Place the potatoes in the pot and bring the water to a boil. Reduce the heat and simmer until the potatoes are tender but still firm, which should take around 15 minutes.
While the potatoes are cooking, melt some butter in a small pan over medium-high heat or in the microwave. Once the potatoes are done, drain them and return them to the pot. Cover the pot to keep the potatoes hot and allow a salt crust to form. Finally, drizzle the melted butter over the hot potatoes and serve.
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Crock Pot Salt Baked Potatoes
Salt potatoes are a popular dish in New York, especially during the summer. They are creamy, tender, salty, and buttery, and are considered superior to the average boiled potato. The potatoes are boiled in brine or heavily salted water, which makes them creamier in texture.
Once the potatoes are cooked, carefully break the salt crust and brush off any excess salt. The potatoes will be very soft, so be careful when handling them. The salt can be reused up to 10 times, but be sure to let it cool completely and pick out any bits of potato skin.
You can add extra ingredients to your Crock Pot Salt Baked Potatoes, such as ghee, Italian seasoning, sweet potatoes, ranch seasoning, carrots, bacon, or chives. If you want to freeze your Crock Pot potatoes, only do so after they have been cooked, as freezing raw potatoes will ruin their texture. Place the cooked potatoes in an airtight container and freeze for up to 10 months to a year. To reheat, place on a sheet pan and cook for 35 to 45 minutes in the oven at 400 degrees Fahrenheit.
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Slow Cooker Potatoes
To make slow cooker potatoes, you will need small potatoes, olive oil, garlic, and salt. You can use a variety of small potatoes, such as red potatoes, baby yellow potatoes, or fingerling potatoes. Leave the potatoes unpeeled and combine them with the other ingredients in your slow cooker. Cover and cook until the potatoes are tender, which usually takes about 3 to 4 hours on high or 5 to 6 hours on low. It is important not to uncover the slow cooker during the cooking process. Once the potatoes are cooked, you can add any extras that you like, such as fresh herbs, an extra drizzle of olive oil, or flaky salt.
You can also add some cut sweet potatoes to the mix for extra colour and flavour. If you want to change it up even more, try adding some ranch seasoning, chopped carrots, oven-baked bacon, or finely cut chives.
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Instant Pot Salt Potatoes
Salt potatoes are a popular dish in Upstate New York and Western New York, especially during the summertime. They are often served at barbecues, picnics, county fairs, and carnivals. The dish is simple to make and involves boiling small potatoes in brine. The high salt content in the water boils at a higher temperature, breaking down the potatoes and resulting in a creamier texture.
To make Instant Pot Salt Potatoes, start by washing and scrubbing your potatoes. You can use small yellow or white potatoes, leaving them whole. Next, add salt and water to your Instant Pot and whisk until the salt has dissolved. You can also use a mixture of salt and water known as brine. Place the potatoes into the pot, ensuring they are fully submerged. Close the lid of the Instant Pot and cook at high pressure for 2-10 minutes, depending on the size of your potatoes. When the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, then release any remaining pressure. Drain the potatoes and let them air dry for a few minutes.
Serve the potatoes with melted butter or ghee, and fresh herbs such as parsley or chives. You can also add some extra flavour by sprinkling flaked sea salt on top.
Some people like to get creative with their leftover salt potatoes. You can cut them into fries and air fry or chop and fry them in a skillet with butter or bacon grease to make delicious home fries.
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Freezing and Reheating Crock Pot Potatoes
Salt potatoes are a popular dish, especially in Western New York, where they are boiled in salted water and served with butter and herbs. While there are no explicit mentions of cooking salt potatoes in a crock pot, slow cooker potatoes are cooked in a similar way, with small potatoes, olive oil, garlic, and salt added to the crock pot.
Mashed potatoes are one of the most freezer-friendly potato preparations. The key is to coat them with butter and cream before freezing. The fat from the dairy will protect the potatoes in the freezer and help them retain their flavor and texture.
To freeze mashed potatoes, first, let them cool completely. Then, transfer the mash to a large freezer bag or food container. You can let it thaw in the refrigerator ahead of time or store it in a way that makes it easy to reheat from frozen. Mashed potatoes last up to one month in the freezer. After that, their liquid and solid components separate, and they won't regain their creamy texture when reheated.
To reheat mashed potatoes, you can use a stovetop, oven, slow cooker, or microwave. If using a stovetop, reheat the potatoes in a large pot over low to medium heat, stirring occasionally. Alternatively, place the potatoes in a bowl over a pot of simmering water for a gentler heat. Once heated through, add seasoning and butter, to taste.
If using an oven, place the potatoes in a covered oven-safe dish and reheat at 350°F for about 30 minutes, or until completely heated through. For a slow cooker, add the potatoes and heat on low for 2 to 4 hours. If using a microwave, it is best to thaw the potatoes in the refrigerator first. Then, place them in a microwave-safe dish and heat at half power for 5 minutes, stirring halfway through.
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Frequently asked questions
Yes, you can cook salt potatoes in a crock pot. You can make them in a few simple steps. First, toss the potatoes in the crock pot with olive oil, garlic, Italian seasoning, and sea salt. Then, heat on low for 5 hours or on high for 3 to 4 hours.
You can check if the potatoes are done by piercing them with a fork. If the fork slides in easily, they are done. If there is resistance, cook them for a little longer.
Yes, you can add a variety of ingredients to your crock pot salt potatoes. Some ideas include sweet potatoes, ranch seasoning, carrots, bacon, chives, and more.
