Salt potatoes

A Central New York specialty of small, young, thin-skinned potatoes boiled in water so heavily salted (often a pound of salt per four pounds of potatoes) that a crust forms on the skin while the inside turns extra creamy. They are served piping hot, drowned in melted butter. The dish dates to the 19th-century Syracuse salt industry, when Irish salt-workers boiled potatoes in the brine vats; it is now a summer fixture at clambakes and barbecues all over the region.