Salt potatoes are a beloved side dish from Central New York, featuring small, new potatoes boiled in heavily salted water until tender, then tossed with melted butter. The salty cooking water seasons the potatoes all the way through, creating a creamy, well-seasoned interior and a delicate, salty crust on the skin. This simple method yields a surprisingly flavorful and satisfying dish that pairs with almost anything.
Ingredients
- 2 lb (900 g) small new potatoes (about 1–1.5 inches in diameter), scrubbed
- 1 cup (300 g) fine sea salt (or table salt, see notes)
- 8 cups (1.9 L) water
- 4 tbsp (56 g) unsalted butter, melted
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Place the scrubbed potatoes in a large pot. Add the salt and pour in the water. The potatoes should be fully submerged; add a little more water if needed.
- Bring the water to a rolling boil over high heat. Reduce the heat to medium-high and continue boiling, uncovered, until the potatoes are fork-tender, about 20–25 minutes. The skins may wrinkle and look slightly white—this is normal.
- Drain the potatoes in a colander. Let them steam dry for 2–3 minutes to allow the salt crust to set.
- Transfer the potatoes to a serving bowl. Pour the melted butter over them and toss gently to coat. Garnish with parsley if desired. Serve hot.
Tips
- Salt type: Use fine salt for even dissolution. Coarse kosher salt can be used, but you may need to increase the amount slightly (about 1.25 cups) to achieve the same salinity.
- Potato size: Keep potatoes small and uniform. If using larger ones, cut them into halves or quarters so they cook evenly.
- Don’t skip the steam dry: Letting the potatoes sit in the colander after draining helps the salty water form a light crust on the skins, which is part of the dish’s charm.
- Leftover salt water: Do not reuse the cooking water—it’s extremely salty. Discard it after draining.
Serving Suggestions
Salt potatoes are a classic accompaniment to grilled meats, roasted chicken, or fish. They also shine alongside burgers, sausages, or as a hearty addition to a summer cookout spread. Serve them warm with extra melted butter on the side for dipping.
Variations
- Herb butter: Stir chopped fresh dill, chives, or thyme into the melted butter before tossing with the potatoes.
- Garlic salt potatoes: Add 2–3 smashed garlic cloves to the boiling water for a subtle garlic flavor.
- Spicy version: Toss the finished potatoes with a pinch of cayenne pepper or red pepper flakes along with the butter.
- Vegan option: Substitute the butter with olive oil or a plant-based butter.
Storage and Reheating
Store leftover salt potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a microwave-safe dish with a splash of water and cover, then microwave in 1-minute intervals until hot. Alternatively, reheat in a 350°F (175°C) oven for 10–12 minutes. The skins may soften upon reheating, but the flavor remains.
Frequently Asked Questions
Why do salt potatoes taste so salty? The high salt concentration in the cooking water seasons the potatoes deeply. The salt does not penetrate the skin entirely, but it flavors the outer layer and the cooking water, giving a balanced, savory taste. If you prefer less salt, reduce the salt to 3/4 cup (225 g) and add a bit more water.
Can I use regular potatoes instead of new potatoes? Yes, but choose small, waxy varieties like red or Yukon Gold. Avoid starchy russets, as they may fall apart during boiling.
Do I need to peel the potatoes? No, the skin is essential to the dish. It holds the potato together and develops a pleasant texture during boiling.
Can I make this with less salt? The salt is crucial for the authentic flavor, but you can reduce it to 1/2 cup (150 g) for a milder version. The potatoes will still be seasoned, but less intensely.
Why are my potatoes not salty enough? If the potatoes are larger or you used coarse salt, they may absorb less salt. Ensure you use fine salt and keep the potatoes small. Also, do not rinse the potatoes after boiling—that removes the salt crust.
Can I prepare salt potatoes ahead of time? Yes, you can boil them a day in advance and store them in the refrigerator. Reheat gently before serving. The texture may be slightly softer, but they are still delicious.
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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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