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These Salt Potatoes are tiny baby potatoes boiled in a super-salty brine until tender and creamy, then served hot with melted butter or garlic butter sauce. They’re simple, quick, insanely flavorful, and perfect as a side dish, snack, barbecue recipe, or easy party food.
Kellie’s Note
Stay Salty
There are potato recipes that are super fussy, and then there are Salt Potatoes. No frills. No peeling. No fancy equipment. Just little potatoes, salt, water, and butter doing the most delicious work imaginable.
I first fell in love with Salt Potatoes in a small restaurant in upstate New York. They’re one of those recipes that proves simple food can be the best food. The outside gets this delicate, salty, powdery coating, while the inside turns unbelievably creamy and tender. Then you dunk the whole thing into melted butter and suddenly you understand why Syracuse Salt Potatoes have such a devoted following.
And because I’ve made a lot of potatoes in my kitchen, I can tell you this is one of those recipes where the details matter, but they’re not hard. The potatoes need to be small. The water needs to be really salty. And you need to let them dry for a few minutes after draining so that signature salt crust forms.
That’s it. That’s the magic.
These Syracuse Salt Potatoes are amazing as a side dish with grilled chicken, grilled ribeye steak, crack burgers, seafood, ribs, or anything coming off the grill. But honestly? I love them just as much as a snack with a little bowl of melted butter or garlic butter sauce for dipping.
Why You’ll Love My Salt Potatoes
These Salt Potatoes are one of those recipes you’ll make once and then immediately wonder why you haven’t been making them forever.
- They’re quick. From start to finish, this Salt Potatoes Recipe takes about 30 minutes, making it perfect for weeknights, cookouts, and last-minute side dishes.
- They’re simple. You only need a few ingredients, and there’s no peeling, chopping, roasting, or babysitting involved.
- They’re packed with flavor. The salty brine seasons the potatoes while they cook, giving them a savory flavor all the way through without making the insides aggressively salty.
- The texture is amazing. The skins dry into a light, salty coating while the centers stay soft, fluffy, and creamy.
- They’re great for dipping. Melted butter is classic, but garlic butter sauce, herb butter, or even a creamy dip turns them into the easiest snack.
- They go with everything. Serve them with grilled meats, seafood, sandwiches, picnic food, or holiday dinners.
- They’re a little nostalgic. Syracuse Salt Potatoes have that old-school regional recipe charm that makes them feel special even though they’re wildly easy.
Ingredients For Salt Potatoes
You only need a few simple ingredients to make Salt Potatoes, so each one does a little heavy lifting.
- Small new potatoes: Baby white potatoes, baby red potatoes, or creamer potatoes work best. Look for potatoes that are similar in size so they cook evenly and stay tender inside.
- Salt: The key to that classic Syracuse Salt Potatoes flavor. It seasons the water and leaves the potatoes with their signature salty crust as they dry.
- Water: Nothing fancy here, but you’ll want enough to fully cover the potatoes so they cook evenly in the brine.
- Butter: Melted butter is the classic finish and my favorite for dipping. Unsalted butter gives you the most control, but salted butter, garlic butter, herb butter, or dairy-free butter will also work.
- Optional herbs and seasonings: Fresh parsley, dill, chives, cracked black pepper, or garlic are easy ways to add a little extra flavor without overcomplicating things.
How to Make Salt Potatoes
This recipe is wonderfully low-maintenance, but a few small steps make all the difference.
- Rinse the potatoes. Give the potatoes a good rinse and rub away any dirt. Leave the skins on because that’s where the salty crust forms.
- Make the brine. Add the water and salt to a large pot and bring it to a boil. The water will look cloudy at first, then turn into a bubbling, salty bath for the potatoes.
- Cook the potatoes. Add the potatoes to the boiling water and cook them uncovered until they’re fork-tender. You’re looking for potatoes that give easily when pierced but aren’t splitting apart.
- Drain them well. Pour the potatoes into a colander and let them sit for a few minutes. As they dry, you’ll see that thin, powdery salt coating begin to appear on the skins.
- Add butter. Transfer the hot potatoes to a serving bowl and toss with melted butter, or serve the butter on the side for dipping. The butter melts into the salty skins and makes them ridiculously good.
- Serve hot. Salt Potatoes are at their very best when they’re warm, creamy in the center, and ready to dunk into butter.
How to Store Salt Potatoes
Salt Potatoes are best served right after cooking, when the skins have that delicate salty coating and the centers are still warm and creamy.
That said, leftovers are still delicious.
- To refrigerate: Store cooled Salt Potatoes in an airtight container in the refrigerator for up to 4 days.
- To reheat: Warm them gently in the microwave, in a covered skillet over low heat, or in a baking dish in the oven until heated through. Add a little butter before serving to bring them back to life.
- To freeze: I don’t recommend freezing Salt Potatoes. The texture of small boiled potatoes can become grainy or watery once thawed.
- Leftover idea: Slice leftover Salt Potatoes in half and crisp them in a skillet with butter or olive oil. They make a fantastic breakfast potato with scrambled eggs.
Kellie’s Tips for the Best Salt Potatoes
- Use small potatoes. This is the biggest tip. Baby potatoes cook evenly and give you the best ratio of salty skin to creamy interior.
- Don’t peel them. The skins are essential for that classic Salt Potatoes texture and flavor.
- Don’t panic over the salt. It looks like a lot because it is a lot, but the potatoes don’t absorb all of it. The salty water mostly seasons the skins and helps create the signature crust.
- Let them dry after draining. This little resting step is what gives the potatoes that powdery, salty coating. Don’t rush it.
- Serve with butter. Melted butter is the classic pairing for a reason. It balances the salt and makes the potatoes taste rich and velvety.
- Make garlic butter if you want to level them up. Melted butter with garlic, parsley, and a pinch of black pepper is amazing for dipping.
- Keep them whole. Cutting the potatoes before cooking changes how they absorb salt and can make them too salty. Whole baby potatoes are the way to go.
- Serve them hot. They’re still good leftover, but fresh Salt Potatoes dipped in warm butter are unbeatable.
What to Serve with Salt Potatoes
Salt Potatoes are one of those side dishes that fit just about anywhere. They’re casual enough for a backyard barbecue but special enough to serve with a holiday meal.
They’re especially good with:
- Grilled BBQ chicken Legs
- Hot dogs
- Barbecue ribs
- Pulled pork
- Grilled Lobster
- Grilled Clams
- Roasted chicken
- Roast Turkey
- Corn on the cob
- Coleslaw
For dipping, try:
- Melted butter
- Garlic butter sauce
- Melted Cowboy butter
- Ranch dressing
- Honey mustard
- Creamy horseradish sauce
More Easy Potato Recipes
If you love this Salt Potatoes Recipe, here are more easy potato recipes to add to your dinner rotation:
- Crispy Smashed Potatoes
- Garlic Mashed Potatoes
- Roasted Baby Potatoes
- Loaded Mashed Potato Casserole
- Potato Salad
- Twice Baked Potatoes
- Air Fryer Potatoes
- Scalloped Potatoes
- Cheesy Potatoes
- Breakfast Potatoes
Syracuse Salt Potatoes Recipe
Equipment
- stock pot or deep saucepan or dutch oven
- measuring cup
- Strainer
Ingredients
- 3 pounds small new potatoes, baby white or red potatoes
- 1 cup fine salt
- 6 cups water
- 4-6 tablespoons unsalted butter, melted
Instructions
- Rinse the potatoes well and remove any dirt. Leave the skins on.
- Add the water and salt to a large pot. Bring to a boil over high heat.
- Add the potatoes to the boiling water and cook, uncovered, for 15-20 minutes or until fork-tender.
- Drain the potatoes in a colander and let them sit for a few minutes to dry. A thin, powdery salt crust will form on the skins.
- Transfer the hot potatoes to a serving bowl and toss with the melted butter, or serve the butter on the side for dipping.
- Serve immediately.
Notes
- The high salt concentration doesn’t make the potatoes overly salty inside. It mainly seasons the skins and helps create the classic Syracuse Salt Potatoes texture.
- Use small baby potatoes for best results. Larger potatoes won’t cook as evenly or absorb the flavor the same way.
- Don’t peel the potatoes. The skins help hold the potatoes together and form that signature salty crust.
- Let the potatoes dry for a few minutes after draining so the salt coating can form.
- Fresh herbs like parsley, dill, or chives can be added before serving, but traditional salt potatoes are simple and butter-forward.
- Melted garlic butter is also delicious for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
