1 Keg In Sticks Of Butter

August 17, 2010 by staff 

1 Keg In Sticks Of Butter, Brothers Keefe in his youth potatoes cooked in the pots old seaman. When they grew up, and added a bar to the small grocery store that old queer owned, they remembered the childhood salt potatoes, potatoes and salt of the entire bill of fare that was served lunch with foaming beer.

Salt potatoes were popular among the public, and Syracuse who entertains a stranger without giving an opportunity for the delicious delicacy is lacking in some of the finer points of hospitality.

The room where we serve is not much in the way of a luxurious place to drink. A small plain bar occupies one side of the small room, whose floor of sawdust leads through a door into an adjoining room, where a table placed between the barrels and barrels of liquor [Ed Sic] is the furniture in the cafeteria Keefe.

New York Salt Potatoes

8 cups water

1 1 / 2 cups kosher salt (add one cup if using the Diamond Crystal brand)

3 pounds small red potatoes well defined or white, as uniform in size as possible and the skin

1 stick butter, cut into chunks

Just cut herbs (optional)


1. Bring potatoes and salt and add boiling water. Cook until tender, about 25 minutes.

2. Drain the potatoes in a colander and place the pot behind the stove over medium heat and add butter. When just melted, after a minute, add the potatoes and, if desired, herbs and black pepper. Mix and serve immediately.

Yield: Six servings

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