The trick is to smoke the meat and not make the meat smoke

SYRACUSE SALT POTATOES

  Date: September 18, 2011
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This was Cook's Country's take on a classic recipe from N.Y. State. They made it to accompany the CORNELL CHICKEN recipe which they made on the same show. The only real trick to this recipe was to get the right amount of salt, which is based on the brand your are using. The recipe gives you the info for several popular salt brands. The water is brought to a boil and the salt and potatoes are added for approximately 25 minutes. The potatoes are drained and laid out on a wire rack set in a sheet pan t dry. Within a minute a salty crust forms on the outside and the potatoes are ready to eat. the potatoes were salty, but not too salty. This recipe used LESS salt than the traditional recipe and honestly I can't see wanting more salt. The skins were slightly crunch and the insides had a soft creamy consistency. This is said to come from the salt, which raises the boiling temperature of the water and makes the insides soft and creamy.
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Cook's Country TV Show: Here is the recipe from the Cook's Country TV show - SYRACUSE SALT POTATOES*.

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Gear:
  • Le Crueset Dutch Oven