{
 "schema": 1,
 "id": "boiled-potatoes",
 "type": "dish",
 "names": {
  "name": "boiled potatoes",
  "aliases": [
   "barbecue potatoes",
   "stewed potatoes",
   "potatoes"
  ],
  "said": "'Potatoes' on an eastern plate means these, boiled whole or in halves — not fries and not potato salad."
 },
 "region": [
  "nc-east",
  "nc"
 ],
 "facets": {
  "course": "side",
  "styles": [
   "eastern-nc"
  ]
 },
 "text": {
  "what": "Potatoes boiled whole or in halves until they are soft and served beside chopped whole hog on the eastern North Carolina plate — the side the Piedmont does not have. At Parker's in Wilson and, by Bob Garner's account, most eastern restaurants they are stewed rather than plainly boiled: peeled potatoes, often with onion, simmered in water with ketchup or red sauce, hot sauce, paprika, sugar, salt, pepper and a spoon of bacon grease, so the broth seasons them through. They come on the plate with slaw and the plate's bread, a corn stick or hushpuppies, and they have been there since Melton's in Rocky Mount charged 45 cents for barbecue with boiled potatoes in 1929.",
  "story": "The potato is the eastern plate's own vegetable, and the first record of it is a price. When Bob Melton's shed on the Tar River in Rocky Mount — the state's first sit-down barbecue restaurant, Wikipedia says — printed its prices in 1929, a plate of barbecue with boiled potatoes was 45 cents and a sandwich 15; by 1988 the plate came with slaw, hushpuppies and Brunswick stew, and the potatoes stayed on the side list with the corn sticks until the restaurant closed in 2005. Clyde Cooper's in Raleigh opened on New Year's Day 1938 with boiled potatoes, French fries, coleslaw and Brunswick stew beside the pork, and the core of that menu has not changed. Bob Garner's North Carolina Barbecue: Flavored by Time (1996) prints Tad Everett's barbecue potatoes — potatoes and onions in chunks, bacon drippings, catsup, Texas Pete and a little sugar, covered with water and simmered until soft — as a variation on the boiled potatoes of most eastern restaurants, and places the dish around Palmyra, Hobgood and Oak City. *Tradition holds —* the seasoned broth is the pit's idea of a potato: the pepper and a spoon of ketchup in the pot, so the side tastes of the same table as the meat. A Barbecue Bros writer touring the whole-hog pits in 2022 called B's potatoes a simple side not really found in the Piedmont; in Lexington the tray's starch is the hushpuppy.",
  "how": "Small potatoes, scrubbed, whole or halved, or larger ones peeled and cut in chunks, go into a pot with cold water and salt and boil until a fork slides in. The stewed way, as Mandy Rivers reconstructs Parker's version and as Garner prints Tad Everett's, adds onion, a quarter-cup of hot sauce, smoked or sweet paprika, black pepper, bacon grease and half a cup of red sauce or a quarter-cup of ketchup, with a little sugar, and simmers twenty to forty minutes until the potatoes are soft and have drunk the broth. *Inference —* the ketchup and paprika are what tint them. They are served hot beside the slaw and the bread, and take the pork's vinegar sauce spooned over.",
  "today": "On the plate at B's in Greenville, where the sides are slaw, potatoes or green beans and the barbecue dinner was $7.75 in 2016; on Bum's buffet in Ayden with the collards and black-eyed peas; by the bulk order at Parker's in Wilson; on the menu at Clyde Cooper's in Raleigh (2026). Melton's closed in 2005 and its 1929 price survives on Wikipedia."
 },
 "kin": [
  {
   "to": "eastern-nc",
   "as": "the style whose plate carries it; no Piedmont tray does.",
   "rel": "whole"
  },
  {
   "to": "barbecue-tray",
   "as": "the eastern plate's second side, with slaw, at Melton's in 1929 and at B's now.",
   "rel": "part"
  },
  {
   "to": "brunswick-stew",
   "as": "the other eastern side on Melton's and Clyde Cooper's lists.",
   "rel": "kin"
  },
  {
   "to": "meltons-barbecue",
   "as": "where a plate with boiled potatoes cost 45 cents in 1929.",
   "rel": "served-at"
  },
  {
   "to": "bs-barbecue",
   "as": "where the sides are slaw, potatoes or green beans, and the potatoes are what a Piedmont visitor remarks on.",
   "rel": "served-at"
  },
  {
   "to": "bums-restaurant",
   "as": "on the buffet with collards, cabbage pastry and black-eyed peas.",
   "rel": "served-at"
  },
  {
   "to": "parkers-barbecue",
   "as": "which sells potatoes by the bulk order; its stewed version is the one a recipe writer rebuilt with hot sauce, paprika and red sauce.",
   "rel": "served-at"
  },
  {
   "to": "clyde-coopers",
   "as": "on the 1938 opening menu with fries, slaw and Brunswick stew.",
   "rel": "served-at"
  },
  {
   "to": "vinegar-pepper-sauce",
   "as": "what the stewed broth is built to taste like, and what goes over them at the table.",
   "rel": "sauce"
  },
  {
   "to": "texas-pete",
   "as": "the hot sauce in Tad Everett's pot and in the Parker's-style broth.",
   "rel": "sauce"
  },
  {
   "to": "cornbread",
   "as": "the bread beside them on the eastern plate; at B's the corn stick.",
   "rel": "kin"
  },
  {
   "to": "hushpuppies",
   "as": "the other bread; Melton's served both.",
   "rel": "kin"
  },
  {
   "to": "fixins",
   "as": "the eastern fixin the word covers, with slaw and bread.",
   "rel": "term"
  },
  {
   "to": "bob-garner",
   "as": "who printed Tad Everett's barbecue potatoes in Flavored by Time.",
   "rel": "person"
  }
 ],
 "links": [
  {
   "label": "South Your Mouth — BBQ Boiled Potatoes (Parker's version, reconstructed)",
   "url": "https://www.southyourmouth.com/2026/01/bbq-boiled-potatoes.html"
  },
  {
   "label": "Bob Garner's Tad's Barbecue Potatoes, transcribed",
   "url": "https://groups.google.com/g/smokeringbbq/c/5qb358ou8gY"
  }
 ],
 "sources": [
  "s:wp-meltons-barbecue",
  "s:web-garner-recipes-smokering",
  "s:garner-flavored-by-time",
  "s:web-southyourmouth-bbq-potatoes",
  "s:web-barbecuebros-bs-barbecue",
  "s:web-bbqjew-bs-barbecue",
  "s:web-ourstate-a-day-at-bs",
  "s:sfa-bums-restaurant",
  "s:web-parkers-bbq-wilson-menu",
  "s:web-clydecoopersbbq-story",
  "s:wp-barbecue-in-north-carolina",
  "s:book-housekeeping-in-old-virginia",
  "s:book-dixie-cookery",
  "s:flickr-commons",
  "s:flickr-ncsa",
  "s:ncsa-condev"
 ],
 "provenance": {
  "default": {
   "tier": "cited",
   "source": "s:wp-meltons-barbecue"
  },
  "fields": {
   "text.what": {
    "tier": "cited",
    "source": "s:web-garner-recipes-smokering",
    "note": "Garner's headnote is read from a reader's transcription of the 1996 book, not the book; Parker's ingredients from South Your Mouth (2026); 'not found in the Piedmont' from Barbecue Bros (2022)"
   },
   "text.story": {
    "tier": "cited",
    "source": "s:wp-meltons-barbecue",
    "note": "Clyde Cooper's from its own story page; the broth's purpose is marked tradition inline"
   },
   "text.how": {
    "tier": "cited",
    "source": "s:web-southyourmouth-bbq-potatoes",
    "note": "a recipe blogger's reconstruction of Parker's and Garner's transcribed recipe; the colour is marked inference"
   },
   "text.today": {
    "tier": "cited",
    "source": "s:web-ourstate-a-day-at-bs",
    "note": "B's price as printed in 2016; sides from Barbecue Bros 2022; Bum's from the SFA interview (2011); Parker's and Clyde Cooper's pages read 2026-09-15"
   },
   "recipes": {
    "tier": "cited",
    "source": "s:book-housekeeping-in-old-virginia",
    "note": "each recipe carries its own source, licence and page"
   },
   "images[1]": {
    "tier": "harvested",
    "source": "s:ncsa-condev",
    "note": "read on the photograph's own Flickr page 2026-09-16: “No known copyright restrictions”; the file, its sha256 and that statement are in the sidecar beside it"
   }
  }
 },
 "recipes": [
  {
   "title": "To Boil Irish Potatoes",
   "source": "s:book-housekeeping-in-old-virginia",
   "license": "Public domain",
   "year": 1879,
   "url": "https://archive.org/details/housekeepinginol00tyre",
   "author": "Marion Cabell Tyree, editor",
   "book": "Housekeeping in Old Virginia",
   "page": 246,
   "text": "Old potatoes must be nicely peeled and dropped in boiling water, covered with a lid and boiled hard half an hour. Then drain off the water and set by the fire. This makes them mealy. — Mrs. S. T."
  },
  {
   "title": "Boiled Irish Potatoes",
   "source": "s:book-dixie-cookery",
   "license": "Public domain",
   "year": 1867,
   "url": "https://archive.org/details/dixiecookeryorho00barr",
   "author": "Mrs. Barringer, of North Carolina",
   "book": "Dixie Cookery",
   "page": "36–37",
   "text": "If they are young, put them in a bucket of cold water, scrape off the skins, wash them, and drop into boiling water. When soft, dress with cream and melted butter.\n\nIf you wish to have them mashed, pare them, and put into plenty of boiling water until half done. Then renew the boiling by pouring over fresh hot water, and when barely done, pour off the water, and let them steam ten minutes, when they must be mashed, and dressed with butter and salt, and served in a hot water dish. Or you may put the potatoes in a steamer over boiling water, and boil till tender; press one by one in a napkin to remove all the moisture, and lay on a hot water dish with a lid, and serve.",
   "region": "North Carolina"
  },
  {
   "title": "Stewed Irish Potatoes",
   "source": "s:book-dixie-cookery",
   "license": "Public domain",
   "year": 1867,
   "url": "https://archive.org/details/dixiecookeryorho00barr",
   "author": "Mrs. Barringer, of North Carolina",
   "book": "Dixie Cookery",
   "page": 37,
   "text": "Slice thin, and boil in water till tender; pour off the water and put in some butter, salt, pepper, and rich cream and a dust of flour. Before taking up, stir in the beaten yolk of an egg, with some chopped parsley. It is a nice breakfast dish.",
   "note": "The eastern pits stew them rather than boil them dry, in butter and a little liquid; this is that method, from a North Carolina book of 1867, without the barbecue plate around it.",
   "region": "North Carolina"
  }
 ],
 "images": [
  {
   "file": "boiled-potatoes/boiled-potatoes-boiled-potatoes-with-salt-massachusetts.jpg",
   "source": "commons",
   "title": "File:Boiled potatoes with salt - Massachusetts.jpg",
   "url": "https://upload.wikimedia.org/wikipedia/commons/0/02/Boiled_potatoes_with_salt_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=original",
   "page_url": "https://commons.wikimedia.org/wiki/File%3ABoiled_potatoes_with_salt_-_Massachusetts.jpg",
   "license": "CC0 1.0",
   "license_url": "https://creativecommons.org/publicdomain/zero/1.0/",
   "author": "Daderot",
   "credit": "Own work",
   "alt": "Boiled potatoes with salt - Massachusetts, USA.",
   "date": "30 April 2025 (according to Exif data)",
   "primary": true,
   "sha256": "2b6478a418c09c183b26b3aac743d3fd7f804cdd1196070b826a7854f4f54d22"
  },
  {
   "file": "boiled-potatoes/boiled-potatoes-peeling-potatoes-braswell-1944.jpg",
   "source": "flickr",
   "title": "ConDev4651_5_Overview",
   "url": "https://live.staticflickr.com/65535/40934240573_3338adc9f4_k.jpg",
   "page_url": "https://www.flickr.com/photos/north-carolina-state-archives/40934240573/",
   "license": "No known copyright restrictions",
   "license_url": "https://www.flickr.com/commons/usage/",
   "author": "John Hemmer; State Archives of North Carolina",
   "credit": "Department of Conservation and Development, Travel Information Division Photograph Collection, State Archives of North Carolina",
   "alt": "In the top right print of a 1944 state News Bureau sheet from a barbecue at Braswell Plantation, three men in hats and shirtsleeves stand at a trestle table peeling and cutting vegetables. A galvanised washtub heaped with whole potatoes sits between them, a second tub holds the cut pieces under water, and two more buckets and a tub wait on the table. A fourth man works at a bench behind, and a long plank counter runs off to a fence and an open field.",
   "date": "1944-09",
   "primary": false,
   "sha256": "2175b9a48276af0137c3eedb2ddf816a14a5984522db25cea92ce6e94eb7fd43",
   "width": 2048,
   "height": 1827
  }
 ],
 "confidence": "medium",
 "needs_verification": true,
 "updated": "2026-09-15",
 "blurb": "Potatoes boiled whole or in halves until they are soft and served beside chopped whole hog on the eastern North Carolina plate — the side the Piedmont does not have.",
 "region_terms": [
  {
   "key": "nc-east",
   "name": "Eastern North Carolina",
   "state": "NC",
   "note": "the Coastal Plain, east of the fall line and roughly east of Raleigh; 'Down East' further out toward the coast"
  },
  {
   "key": "nc",
   "name": "North Carolina",
   "state": "NC"
  }
 ],
 "kin_out": [
  {
   "to": "eastern-nc",
   "type": "style",
   "name": "Eastern North Carolina barbecue",
   "as": "the style whose plate carries it; no Piedmont tray does.",
   "rel": "whole"
  },
  {
   "to": "barbecue-tray",
   "type": "dish",
   "name": "barbecue tray",
   "as": "the eastern plate's second side, with slaw, at Melton's in 1929 and at B's now.",
   "rel": "part"
  },
  {
   "to": "brunswick-stew",
   "type": "dish",
   "name": "Brunswick stew",
   "as": "the other eastern side on Melton's and Clyde Cooper's lists.",
   "rel": "kin"
  },
  {
   "to": "meltons-barbecue",
   "type": "place",
   "name": "Melton's Barbecue",
   "as": "where a plate with boiled potatoes cost 45 cents in 1929.",
   "rel": "served-at"
  },
  {
   "to": "bs-barbecue",
   "type": "place",
   "name": "B's Barbecue",
   "as": "where the sides are slaw, potatoes or green beans, and the potatoes are what a Piedmont visitor remarks on.",
   "rel": "served-at"
  },
  {
   "to": "bums-restaurant",
   "type": "place",
   "name": "Bum's Restaurant",
   "as": "on the buffet with collards, cabbage pastry and black-eyed peas.",
   "rel": "served-at"
  },
  {
   "to": "parkers-barbecue",
   "type": "place",
   "name": "Parker's Barbecue",
   "as": "which sells potatoes by the bulk order; its stewed version is the one a recipe writer rebuilt with hot sauce, paprika and red sauce.",
   "rel": "served-at"
  },
  {
   "to": "clyde-coopers",
   "type": "place",
   "name": "Clyde Cooper's BBQ",
   "as": "on the 1938 opening menu with fries, slaw and Brunswick stew.",
   "rel": "served-at"
  },
  {
   "to": "vinegar-pepper-sauce",
   "type": "sauce",
   "name": "vinegar-and-pepper sauce",
   "as": "what the stewed broth is built to taste like, and what goes over them at the table.",
   "rel": "sauce"
  },
  {
   "to": "texas-pete",
   "type": "sauce",
   "name": "Texas Pete",
   "as": "the hot sauce in Tad Everett's pot and in the Parker's-style broth.",
   "rel": "sauce"
  },
  {
   "to": "cornbread",
   "type": "dish",
   "name": "cornbread",
   "as": "the bread beside them on the eastern plate; at B's the corn stick.",
   "rel": "kin"
  },
  {
   "to": "hushpuppies",
   "type": "dish",
   "name": "hushpuppies",
   "as": "the other bread; Melton's served both.",
   "rel": "kin"
  },
  {
   "to": "fixins",
   "type": "term",
   "name": "fixins",
   "as": "the eastern fixin the word covers, with slaw and bread.",
   "rel": "term"
  },
  {
   "to": "bob-garner",
   "type": "person",
   "name": "Bob Garner",
   "as": "who printed Tad Everett's barbecue potatoes in Flavored by Time.",
   "rel": "person"
  }
 ],
 "source_list": [
  {
   "id": "s:wp-meltons-barbecue",
   "kind": "wikipedia",
   "title": "Melton's Barbecue — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Melton%27s_Barbecue",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:web-garner-recipes-smokering",
   "kind": "web",
   "title": "Bob Garner's recipes from NC Barbecue: Flavored by Time (Tad's Barbecue Potatoes), reposted to the smokeringbbq group",
   "publisher": "Google Groups (smokeringbbq)",
   "url": "https://groups.google.com/g/smokeringbbq/c/5qb358ou8gY",
   "accessed": "2026-09-15",
   "note": "a reader's transcription of the book's recipe; the book is s:garner-flavored-by-time"
  },
  {
   "id": "s:garner-flavored-by-time",
   "kind": "book",
   "title": "North Carolina Barbecue: Flavored by Time",
   "author": "Bob Garner",
   "publisher": "John F. Blair",
   "year": 1996
  },
  {
   "id": "s:web-southyourmouth-bbq-potatoes",
   "kind": "web",
   "title": "BBQ Boiled Potatoes (Mandy Rivers, 2026-01-20; a reconstruction of Parker's of Wilson's stewed potatoes)",
   "publisher": "South Your Mouth",
   "url": "https://www.southyourmouth.com/2026/01/bbq-boiled-potatoes.html",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:web-barbecuebros-bs-barbecue",
   "kind": "web",
   "title": "Eastern NC Whole Hog Tour: B's Barbecue – Greenville, NC (Monk, 2022-05-02)",
   "publisher": "Barbecue Bros",
   "url": "https://barbecuebros.co/2022/05/02/eastern-nc-whole-hog-tour-bs-barbecue-greenville-nc/",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:web-bbqjew-bs-barbecue",
   "kind": "web",
   "title": "BBQ Jew's View: B's Barbecue (Porky LeSwine, 2011-04-18)",
   "publisher": "BBQ Jew",
   "url": "https://bbqjew.com/2011/04/18/bbq-jews-view-bs-barbecue/",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:web-ourstate-a-day-at-bs",
   "kind": "web",
   "title": "A Day at B's Barbecue — Our State (2016)",
   "publisher": "Our State",
   "url": "https://www.ourstate.com/a-day-at-bs-barbecue-greenville/",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:sfa-bums-restaurant",
   "kind": "oral-history",
   "title": "Bum's Restaurant — Latham 'Bum' Dennis and Larry Dennis, interviewed by Rien T. Fertel, 5 Dec 2011",
   "publisher": "Southern Foodways Alliance",
   "url": "https://www.southernfoodways.org/interview/bums-restaurant/",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:web-parkers-bbq-wilson-menu",
   "kind": "web",
   "title": "Menu (no prices posted)",
   "publisher": "Parker's Barbecue, Wilson NC",
   "url": "https://parkersbbqwilson.com/menu/",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:web-clydecoopersbbq-story",
   "kind": "web",
   "title": "Our Story — Clyde Cooper's BBQ, Est. 1938",
   "publisher": "Clyde Cooper's BBQ",
   "url": "https://clydecoopersbbq.com/ourbbqstory",
   "accessed": "2026-09-15",
   "note": "reprints a 2011 interview with Debbie Holt"
  },
  {
   "id": "s:wp-barbecue-in-north-carolina",
   "kind": "wikipedia",
   "title": "Barbecue in North Carolina — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Barbecue_in_North_Carolina",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:book-housekeeping-in-old-virginia",
   "kind": "book",
   "title": "Housekeeping in Old Virginia: Containing Contributions from Two Hundred and Fifty Ladies in Virginia and Her Sister States",
   "author": "Marion Cabell Tyree, editor",
   "publisher": "John P. Morton and Company, Louisville",
   "year": 1879,
   "url": "https://archive.org/details/housekeepinginol00tyre",
   "accessed": "2026-09-16",
   "license": "Public domain",
   "note": "A contributed cookbook: each receipt is signed with the contributor's initials, which are kept here as printed."
  },
  {
   "id": "s:book-dixie-cookery",
   "kind": "book",
   "title": "Dixie Cookery; or, How I Managed My Table for Twelve Years. A Practical Cook-Book for Southern Housekeepers",
   "author": "Mrs. [Maria Massey] Barringer, of North Carolina",
   "publisher": "Loring",
   "year": 1867,
   "url": "https://archive.org/details/dixiecookeryorho00barr",
   "accessed": "2026-09-16",
   "license": "Public domain",
   "note": "Written in Concord, Cabarrus County, North Carolina. Published in the United States in 1867 and in the public domain. Read in the Internet Archive scan; recipe texts copied from it verbatim, spelling and punctuation as printed."
  },
  {
   "id": "s:flickr-commons",
   "kind": "dataset",
   "title": "Flickr Commons",
   "publisher": "Flickr, with participating libraries, archives and museums",
   "url": "https://www.flickr.com/commons/usage/",
   "accessed": "2026-09-16",
   "note": "Institutions publish photographs here under the rights statement 'No known copyright restrictions', which is not a public-domain declaration: the holding institution states it has found no copyright, shares that research without warranty, and asks the user to make an independent assessment before a new use. The statement is per photograph. The same institution's stream holds all-rights-reserved photographs alongside released ones, and the same negative sometimes appears both ways, so each file here was checked on its own page."
  },
  {
   "id": "s:flickr-ncsa",
   "kind": "dataset",
   "title": "State Archives of North Carolina on Flickr Commons",
   "publisher": "State Archives of North Carolina, Raleigh",
   "url": "https://www.flickr.com/photos/north-carolina-state-archives/",
   "accessed": "2026-09-16",
   "note": "Around 117,000 photographs from the State Archives' photograph collections. Uploads made from about 2015 onward generally carry 'No known copyright restrictions'; a body of 2008-era uploads of the same collections, and in places the same images, carries 'All rights reserved'. Photographs taken here were verified one page at a time; the refused ones are listed in data/harvest/picture-sources.json."
  },
  {
   "id": "s:ncsa-condev",
   "kind": "dataset",
   "title": "Department of Conservation and Development, Travel Information Division Photograph Collection",
   "publisher": "State Archives of North Carolina, Raleigh",
   "url": "https://www.flickr.com/photos/north-carolina-state-archives/albums/",
   "accessed": "2026-09-16",
   "note": "Photographs made by the state's own News Bureau for publicity use, many of them mounted on printed subject sheets with the locality and date written in by hand. John Hemmer and Bill Sharpe are the photographers named on the barbecue sheets. The sheets are the caption: the pencil on them is quoted in this project's alt text as writing on the object, not as a finding of fact."
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "cited",
   "source": "s:web-garner-recipes-smokering",
   "note": "Garner's headnote is read from a reader's transcription of the 1996 book, not the book; Parker's ingredients from South Your Mouth (2026); 'not found in the Piedmont' from Barbecue Bros (2022)"
  },
  "text.story": {
   "tier": "cited",
   "source": "s:wp-meltons-barbecue",
   "note": "Clyde Cooper's from its own story page; the broth's purpose is marked tradition inline"
  },
  "text.how": {
   "tier": "cited",
   "source": "s:web-southyourmouth-bbq-potatoes",
   "note": "a recipe blogger's reconstruction of Parker's and Garner's transcribed recipe; the colour is marked inference"
  },
  "text.today": {
   "tier": "cited",
   "source": "s:web-ourstate-a-day-at-bs",
   "note": "B's price as printed in 2016; sides from Barbecue Bros 2022; Bum's from the SFA interview (2011); Parker's and Clyde Cooper's pages read 2026-09-15"
  }
 },
 "primary_image": {
  "file": "boiled-potatoes/boiled-potatoes-boiled-potatoes-with-salt-massachusetts.jpg",
  "source": "commons",
  "title": "File:Boiled potatoes with salt - Massachusetts.jpg",
  "url": "https://upload.wikimedia.org/wikipedia/commons/0/02/Boiled_potatoes_with_salt_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=original",
  "page_url": "https://commons.wikimedia.org/wiki/File%3ABoiled_potatoes_with_salt_-_Massachusetts.jpg",
  "license": "CC0 1.0",
  "license_url": "https://creativecommons.org/publicdomain/zero/1.0/",
  "author": "Daderot",
  "credit": "Own work",
  "alt": "Boiled potatoes with salt - Massachusetts, USA.",
  "date": "30 April 2025 (according to Exif data)",
  "primary": true,
  "sha256": "2b6478a418c09c183b26b3aac743d3fd7f804cdd1196070b826a7854f4f54d22"
 },
 "tag_facts": [],
 "recognition_facts": [],
 "acclaim": 0,
 "kin_in": [
  {
   "from": "barbecue-tray",
   "type": "dish",
   "name": "barbecue tray",
   "as": "the eastern plate's other side, at Melton's in 1929 and at B's now.",
   "rel": "part"
  },
  {
   "from": "brunswick-stew",
   "type": "dish",
   "name": "Brunswick stew",
   "as": "the other eastern side in the same cup-and-plate arrangement at Melton's.",
   "rel": "kin"
  },
  {
   "from": "cornbread",
   "type": "dish",
   "name": "cornbread",
   "as": "the other eastern side on the same plate at B's and Melton's.",
   "rel": "kin"
  },
  {
   "from": "green-beans",
   "type": "dish",
   "name": "green beans",
   "as": "the other plain eastern vegetable, often cooked in the same pot.",
   "rel": "kin"
  },
  {
   "from": "potato-salad",
   "type": "dish",
   "name": "potato salad",
   "as": "the same potato, hot and undressed, on the eastern plate.",
   "rel": "contrast"
  },
  {
   "from": "bums-restaurant",
   "type": "place",
   "name": "Bum's Restaurant",
   "as": "on the buffet with the collards and the cabbage pastry.",
   "rel": "serves"
  },
  {
   "from": "meltons-barbecue",
   "type": "place",
   "name": "Melton's Barbecue",
   "as": "on the 45-cent plate of 1929 and on every plate after.",
   "rel": "serves"
  },
  {
   "from": "bob-melton",
   "type": "person",
   "name": "Bob Melton",
   "as": "on his 45-cent plate of 1929.",
   "rel": "serves"
  },
  {
   "from": "fixins",
   "type": "term",
   "name": "fixins",
   "as": "the eastern fixin — at Melton's a plate came with boiled potatoes for 45 cents in 1929.",
   "rel": "part"
  }
 ]
}