Salt potatoes are a beloved side dish from Central New York, where small, unpeeled new potatoes are boiled in a heavily salted water bath until tender, then tossed with melted butter. The brine seasons the potatoes all the way through while the starch in the skins creates a thin, salty crust. This simple method yields a creamy, savory potato that’s a staple at cookouts and fish fries across the region.
Ingredients
- 1.5 lb (680 g) small new potatoes (about 1–1.5 inches in diameter), unpeeled
- 1 cup (270 g) fine sea salt (do not use iodized table salt; it can turn bitter)
- 6 cups (1.4 L) water
- 4 tbsp (56 g) unsalted butter, melted
- Optional: chopped fresh parsley or chives for garnish
Instructions
- Rinse the potatoes well to remove any dirt. Do not peel them; the skins are essential for the texture.
- In a large pot, combine the water and salt. Stir to dissolve most of the salt—it’s okay if some settles at the bottom.
- Add the potatoes to the pot. The water should cover them by at least an inch; add more water if needed.
- Bring the water to a rolling boil over high heat. Reduce the heat to medium-high and boil the potatoes for 20–25 minutes, or until a knife pierces one easily with no resistance. The exact time depends on the size of your potatoes.
- Drain the potatoes in a colander. Let them steam dry for about 2 minutes—this helps the salt crust form.
- Transfer the hot potatoes to a serving bowl. Pour the melted butter over them and toss gently to coat. Season with a few grinds of black pepper if desired.
- Garnish with parsley or chives if using, and serve hot.
Tips
- Use the right potatoes: Look for “new potatoes� or “creamers�—they are small, thin-skinned, and waxy. If you only have larger potatoes, cut them into uniform 1-inch chunks.
- Don’t skip the salt: The brine is what makes this dish unique. The potatoes won’t absorb all the salt; most stays in the water, so they end up perfectly seasoned, not overly salty.
- Let them dry: After draining, letting the potatoes sit in the colander for a couple of minutes allows the salt water on the skins to evaporate, leaving a delicate salty crust.
- Melt the butter gently: Use unsalted butter to control the final saltiness. If you only have salted butter, reduce the salt in the water to ¾ cup (200 g).
Serving Suggestions
Serve salt potatoes as a side to grilled meats, fried fish, or barbecue. They’re also great alongside a crisp green salad or roasted chicken. The buttery, salty flavor pairs well with tangy foods like coleslaw or pickles.
Variations
- Herb butter: Stir 1 tablespoon of chopped fresh dill, chives, or parsley into the melted butter before tossing.
- Garlic salt potatoes: Add 2 minced garlic cloves to the butter and let it sit for 5 minutes before tossing.
- Spicy version: Add ½ teaspoon of cayenne pepper or a pinch of red pepper flakes to the butter.
- Cheesy: Sprinkle ¼ cup (25 g) grated Parmesan over the hot potatoes right after tossing with butter.
Storage and Reheating
Refrigerate leftover salt potatoes in an airtight container for up to 4 days. To reheat, place them in a microwave-safe dish with a splash of water, cover, and microwave in 1-minute intervals until hot. Alternatively, reheat in a skillet over medium heat with a little butter until warmed through. Avoid freezing, as the texture will become mealy.
Frequently Asked Questions
Why do I need so much salt?
The high salt concentration raises the boiling point of the water, which helps the potatoes cook evenly and seasons them deeply. Most of the salt is discarded with the water, so the potatoes don’t end up overly salty.
Can I use regular table salt?
Fine sea salt or kosher salt is best. Iodized table salt can impart a slightly bitter taste at this concentration. If you only have table salt, reduce the amount to ¾ cup (200 g).
Do I have to peel the potatoes?
No—the skins are essential. They protect the potato from absorbing too much salt and create the signature crust. If you peel them, they’ll become mushy and overly salty.
What if my potatoes are larger than 1.5 inches?
Cut them into uniform 1-inch chunks so they cook evenly. Alternatively, increase the boiling time to 30–35 minutes and check with a fork.
Can I make this ahead of time?
You can boil the potatoes a few hours ahead, but don’t add the butter until just before serving. Store the boiled potatoes covered at room temperature for up to 2 hours, then refrigerate. Reheat as directed.
Are salt potatoes healthy?
Potatoes are a good source of potassium and vitamin C, but the salt and butter add sodium and fat. Enjoy them as an occasional side, and consider using less salt in the water if you’re watching your sodium intake.
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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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