Tonight is the annual Spiediefest. Check out last year’s post, Spiedie 101, as well. This year I’m going full Upstate by making salt potatoes alongside the spiedies.
Some history first. Syracuse, New York is known as the Salt City because of the salt mines in the area. Salt is more than a seasoning in Upstate New York, it’s essential to keep roads clear during the ugly winters. It’s also essential to the livelihoods of car washes, body shops, and rustproofing businesses, as road salt eats away at cars. Six winters in Ithaca did a number on my 1982 Nissan Sentra, despite getting it rustproofed my first year in town. Someone had the bright idea of cooking unpeeled new potatoes in brine and serving them with butter (from Upstate New York dairies, of course). The salt stays on the surface of the spuds, so the result is not intolerably salty. Salt potatoes are commonly served at picnics, family reunions, clambakes, and the New York State Fair. Salt potato kits (potatoes with the right amount of salt enclosed in a plastic bag) are sold in most Upstate groceries.
When I told Julian I was going to make salt potatoes this year, he asked if he should pick up some Genesee Cream Ale to really go Full Upstate. I vetoed that idea. Too much bad brew at frat parties back in the day…
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