Holy #@&%!
I gotta say Habs.... I tried your Syracuse Salt Potatoes tonight and they are beyond belief! 8)
Fantastic! If anybody hasn't tried these.... Ya gotta! It's mandatory! ;)
http://www.susanminor.org/forums/showthread.php?p=878#post878
Thanks for sharing this Habs! 8)
Mike
Amen, Brother! Preach it! ;D
Doing another batch tomorrow!
I did a batch tonight, and must confess that I did a rinse after they dried, cause I have to watch my salt. They were the smoothest spuds I have ever had. I even munched a couple cold.
Good stuff!
Oh man!
I wish I didn't see this post before going grocery shopping. Now I'm going to make another batch today. I can hear my doctor lecturing me at my next appointment.
Sounds like I need to try these....
Now how to make them low-carb......
::) ::) ::)
I think I'm going to try and kick mine up a notch. I'm going to do two batches because of the extra folks here and I think one batch will have some minced smoked garlic added into the butter and dill topping that is poured over the potatoes. I'll let you know how it turns out.
SD
I was in Price Chopper and about ready to buy some baby yukon golds, I looked over to my left, and saw this bag labeled salt potatoes. It was a kit, to make your own. I haven't seen these in years, or maybe I just wasn't looking close enough.
For $4.00 you get 4.25 pounds of #2 potatoes (golf ball size), and 12 ounces of salt. Compare that with $3.00 - $4.00 per pound for baby yukons. Well! Though I love baby yukons, this price was too good to pass up.
Quote from: Habanero Smoker on November 29, 2008, 02:36:48 PM
I was in Price Chopper and about ready to buy some baby yukon golds, I looked over to my left, and saw this bag labeled salt potatoes. It was a kit, to make your own. I haven't seen these in years, or maybe I just wasn't looking close enough.
For $4.00 you get 4.25 pounds of #2 potatoes (golf ball size), and 12 ounces of salt. Compare that with $3.00 - $4.00 per pound for baby yukons. Well! Though I love baby yukons, this price was too good to pass up.
I think I would have bought that package too. I paid 3.99 for 1 1/2 lbs of baby yukons last week. They were yummy but not an all the time purchase.
I added some smoked monced garlic to the butter and chive mixture and sweet baby, slap my gums was it goooooooooood!
Quote from: Smoking Duck on November 29, 2008, 04:02:03 PM
I added some smoked monced garlic to the butter and chive mixture and sweet baby, slap my gums was it goooooooooood!
SD
What is smoked
"monced" garlic!
Do ya stomp on it or what..... :D :D :D ;D
Sorry SD I had too! ;) (edit) Your right! ;D
Mike
I just noticed that, but after you read my post on the cheese packaging, you won't be apologizing any more :o ;) ;D
Ok Habs I had to try these potatoes. Made a menu change Ribeye roast and the Syracuse Salt Potatoes.... ;D ;D ;D
Late night snack: Smash a couple of leftover SS spuds, crack an egg and into the micro, Pretty tasty!
Quote from: Smokin Soon on November 28, 2008, 08:25:43 PM
I did a batch tonight, and must confess that I did a rinse after they dried, cause I have to watch my salt. They were the smoothest spuds I have ever had. I even munched a couple cold.
Good stuff!
SS;
On the package, there are directions for low salt cooking. After I have another cup of coffee, and find my reading glasses I will post the low salt version. But I'm sticking with Cook's Country's (America's Test Kitchen) recommendation. They tested several salt to water ratios before settling on the ratio they chose.
Deb;
Check in the potato aisle; your store may have them. The brand that I have is Masser's Country Style Salt Potatoes. It's packaged in a small white paper bag. At first I just thought they were just a five pound bag of potatoes. These look like they will require more scrubbing then new potatoes or baby yukon gold.
Thanks Habs, I will look for those. I don't buy alot of potatoes so never look at the ones in paper bags. Price Chopper near my house closed a few months ago so I now only have Shop-rite & StopNShop to choose from.
Let me tell you what happened with mine. I thought the pot I had to cook them in would be big enough to handle a double load which is 6 lbs of potatoes, 16 cups of water and 28 oz of salt. I was wrong :'(
I had double the water and double the salt but could only fit 4.5 pounds of potatoes. The potatoes still came out just fine, but my stove top looked like something out of the Dead Sea when I finished >:( ;D
There was about a 1/4 inch base of dried salt all over the stove top. Guess who had to clean it?
SD
SS
Well I finally got around reading the low salt recommendations. First this kit uses less salt to begin with. They use 12 ounces of salt, per 2 quarts (8 cups); so you already know I will be going to the cupboard to get my extra 2 ounces of salt. :) Since I've been making them myself, I've used the Cook's Country recipe. I don't know how much my mother use to use, or how much salt came in the kits made years ago, or how much salt is use in the ones I buy at the fair. So use this information for what it is worth, because they also say on the package; "...Even without salt these potatoes taste great." Reducing the salt will still produce less salt crystals on the outside, but I don't believe you will get the same texture.
Low salt cooking according to the label directions.
Reduce salt by 66%: Increase water to 3 quarts; and use 6 ounces of salt.
Reduce salt by 50%: Increase water to 4 quarts.
Reduce salt by 33%: Increase water to 3 quarts.
Reduce salt by 25%: Increase water to 4 quarts, and cut salt in half.
Habs
If a person was watching their salt intake (not me... should be) Couldn't you just do them as per your recipe, then rinse they well to reduce the salt on the skins?
Personally, I wouldn't want to give up the creaminess of them by reducing the salt.
Mike
Quote from: Mr Walleye on November 30, 2008, 03:49:45 PM
Habs
If a person was watching their salt intake (not me... should be) Couldn't you just do them as per your recipe, then rinse they well to reduce the salt on the skins?
Personally, I wouldn't want to give up the creaminess of them by reducing the salt.
Mike
I agree with you. There is very little, if any salt that would get through the skin during the short cooking time. The salt one should be most concerned with, if on a low sodium diet, would be the salt on the skin. The Low Salt Cooking would not yield the same results.
I just made these today, Family in town.
O M G are they good!!!! (and so NOT on my diet!)
I made a half size batch according to Hab's recipe today just to try them out. I can guarantee you they will appear quite often in the future. Absolutely fantastic!!! ;)
~Nick
They are "scary" good aren't they Nick! Almost illegal! ;) 8)
Mike
Creamy delicious... I think I'll wrap some with breakfast sausage and Jan's rub. Then I'll smoke them in the OBS and finish in TBE....
~Nick
Nick
Ya gotta post pictures of that! ;)
Mike