There is some fabulous food that comes out of New York. I grew up with chicken speedies, amazing buffalo wings, fresh venison, and don't even get me started on the fabulous pizza and bagels (anyone who wants to come visit us from back home is welcome, as long as they bring me a dozen bagels from Ithaca Bakery).
One of my favorite treats growing up was these salt potatoes. They are buttery and salty on the outside, with a skin that almost pops when you bite into it. Inside, the potato is unbelievably creamy (the salt causes the water to boil at a higher temperature, which cooks the starches more completely). They are simply perfect.
These are so easy to make, and guaranteed to be a hit. There is A LOT of salt in the recipe, but bear in mind that most of it goes down the drain with the water. This recipe is adapted from the New York Times; the original recipe is here. There is also a nice history of the origins of the dish included in the article.
3 pounds of small red or white potatoes
1.5 cups of kosher salt
8 cups of water (approximate)
1 stick of butter
1) Boil the water and salt. Add the potatoes, and cook until tender (20 - 30 minutes). Drain.
2) Melt the butter. Toss the potatoes, butter, and pepper together. Serve.