potatoes are creamy, as the starch in the potatoes cooks more completely due to the higher boiling temperature of the extra-salty water. The salty skin stands up particularly well to both herbed and plain melted butter. Salt potatoes in Germany In Germany there is a dish with the same name, Salzkartoffeln. However, far less salt is used compared to Syracuse salt potatoes; also, the potatoes are peeled prior to cooking. So, despite the direct literal translation, 'boiled potatoes' is arguably a more practical interpretation. Salzkartoffeln is a popular side dish in many German meals. The name Salzkartoffeln is used to distinguish peeled potatoes boiled in slightly salted water from unpeeled ones, usually boiled without any salt. The latter is called Pellkartoffeln ('potatoes in peel') and is eaten with butter or quark. See also Papas arrugadas List of regional dishes of the United States References External links Salt Potatoes NY Times article and recipe for salt potatoes Cuisine of New York (state) Potato dishes Central New York Culture of Syracuse, New York Cuisine of the Mid-Atlantic states