Syracuse Salt Potatoes Recipe
These Syracuse Salt Potatoes are tender, creamy baby potatoes boiled in a salty brine until perfectly seasoned with a delicate, powdery salt crust. Serve them hot with melted butter for an easy side dish or snack that’s simple, quick, and packed with flavor.
Servings: 6
Cost: $5
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
Calories: 242kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 18889mg | Potassium: 961mg | Fiber: 5g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 45mg | Calcium: 48mg | Iron: 2mg