Within the 1870s, Onondaga County emerged because the king of salt. In line with Edible Finger Lakes, the area was chargeable for practically 90% of the salt within the U. S., due to these aforementioned salt springs. Each German and Irish immigrants flocked to Syracuse, and town was in the end dubbed “Salt Metropolis,” as workers began working for the processing plant. There, writes the Onondaga Historic Affiliation, photo voltaic evaporation and boiling grew to become major strategies of harvesting salt. It was on this setting that the salt potato was born.
In line with Atlas Obscura, Nineteenth-century Irish salt employees usually introduced potato sacks for lunch. Not desirous to waste the warmth, whereas working in Syracuse’s salt springs, the employees started so as to add their potatoes to the roiling brine. And a sizzling lunch is best than a chilly one, so salt potatoes started as half comfort, half necessity, and so they have been a beloved regional staple ever since.
