Boiled salt potatoes are a beloved dish from Upstate New York, where small, thin-skinned new potatoes are simmered in heavily salted water until tender, then served with melted butter and fresh herbs. The salty cooking water seasons the potatoes all the way through, giving them a unique, savory flavor that you can’t get from simply salting the outside. This simple method yields creamy, buttery potatoes that are perfect as a side dish for any meal.
Ingredients
- 2 lb (900 g) small new potatoes (about 1.5 inches / 4 cm in diameter), such as Yukon Gold or red bliss
- 1/2 cup (120 g) coarse salt (kosher or sea salt)
- 6 cups (1.4 L) water
- 1/4 cup (60 g) unsalted butter, melted
- 2 tbsp (30 ml) chopped fresh parsley or chives (optional)
- Flaky sea salt, for finishing (optional)
Instructions
- Scrub the potatoes well under cold running water to remove any dirt. Leave the skins on. If the potatoes are larger than 2 inches (5 cm), cut them in half so they cook evenly; otherwise, keep them whole.
- In a large pot, combine the water and coarse salt. Stir until the salt is mostly dissolved. Add the potatoes—they should be submerged by about 1 inch (2.5 cm) of water. If not, add a little more water.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 15–25 minutes, or until the potatoes are fork-tender (a knife slides in with little resistance). Start checking at 15 minutes; smaller potatoes will cook faster.
- Drain the potatoes in a colander. Let them steam dry for 2–3 minutes, which helps the skins tighten slightly.
- Transfer the potatoes to a serving bowl. Pour the melted butter over them and toss gently to coat. Sprinkle with fresh herbs and flaky sea salt, if using. Serve hot.
Tips
- Don’t skip the salt: The high salt concentration in the water is what seasons the potatoes from the inside out. If you use less salt, the potatoes will taste bland. Coarse salt dissolves more evenly than fine table salt, but if you only have table salt, use about 1/3 cup (80 g) instead of 1/2 cup.
- Choose the right potato: Waxy or all-purpose potatoes like Yukon Gold, red bliss, or fingerlings hold their shape well and have thin skins. Avoid russets—they’ll fall apart and the skins are too thick.
- Don’t overcook: Check the potatoes frequently after 15 minutes. Overcooked potatoes become waterlogged and mushy. They should be tender but still intact.
- Make ahead: You can boil the potatoes a day ahead, but don’t add the butter until just before serving. Store the boiled potatoes in an airtight container in the fridge, then reheat them in a skillet with a little butter or in the microwave.
Serving Suggestions
Serve boiled salt potatoes as a side dish with grilled steak, roasted chicken, or pan-seared fish. They also pair well with a simple green salad and a dollop of sour cream or crème fraîche. For a classic Upstate New York meal, serve them alongside a bratwurst or kielbasa and sauerkraut.
Variations
- Herb butter: Stir 1 tablespoon of chopped fresh dill, tarragon, or thyme into the melted butter before tossing with the potatoes.
- Garlic salt potatoes: Add 2 smashed garlic cloves to the boiling water along with the salt. The garlic infuses a subtle flavor into the potatoes.
- Spicy version: Sprinkle the finished potatoes with a pinch of cayenne pepper or smoked paprika along with the flaky salt.
- Vinegar splash: For a tangy twist, toss the drained potatoes with 1 tablespoon of white wine vinegar or apple cider vinegar before adding the butter.
Storage and Reheating
Store leftover boiled salt potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a skillet over medium heat with a little butter or olive oil, stirring occasionally, until warmed through (about 5–7 minutes). Alternatively, microwave them in a covered dish for 1–2 minutes, or until hot. If the potatoes seem dry, add a splash of water or extra butter. Do not freeze boiled potatoes—they become mushy when thawed.
Frequently Asked Questions
Why are my potatoes not salty enough?
If your potatoes taste bland, the salt concentration in the water may have been too low. Use the full 1/2 cup of coarse salt for 6 cups of water. Also, make sure the potatoes are fully submerged and simmered long enough to absorb the salt.
Can I use regular table salt instead of coarse salt?
Yes, but use less—about 1/3 cup (80 g) for 6 cups of water. Table salt is finer and denser, so measuring by volume gives more salt. You can also add more to taste, but it’s easier to start with less and adjust.
Do I need to peel the potatoes?
No, the skins are thin and edible, and they help the potatoes hold their shape. Peeling them would make them more like regular boiled potatoes and lose the characteristic texture.
Can I use larger potatoes?
Yes, but cut them into uniform chunks (about 1.5 inches) so they cook evenly. Adjust the cooking time—larger pieces may need up to 30 minutes.
What if I don’t have new potatoes?
You can use any small, waxy potato variety like baby reds or fingerlings. If using larger potatoes, cut them into wedges. Avoid starchy russets.
Can I add the butter to the cooking water?
You can, but it’s not necessary and may make the potatoes greasy. The butter is best added after draining, so it coats the potatoes without interfering with the salt absorption.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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