Salt potatoes are a beloved side dish from Syracuse, New York, where tiny new potatoes are boiled in heavily salted water until tender, then tossed with melted butter. The salt-infused cooking water seasons the potatoes all the way through, creating a creamy, savory bite that pairs with almost any main. This guide gives you the exact quantity to buy and cook for 50 people, plus a foolproof method to make them in large batches.
Ingredients
- 12 lb (5.4 kg) small new potatoes (about 1–1.5 inches / 2.5–4 cm in diameter; see Tips for sizing)
- 3 cups (720 g) kosher salt (do not use fine table salt; see Tips)
- 2 gallons (7.6 L) water
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- Flaky sea salt, for finishing (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Scrub the potatoes. Rinse 12 lb (5.4 kg) of small new potatoes under cold water, scrubbing gently to remove any dirt. Do not peel them—the skins help hold the potatoes together and add texture.
- Prepare the salt water. In a very large stockpot (at least 12 qt / 11 L), combine 2 gallons (7.6 L) water and 3 cups (720 g) kosher salt. Stir until most of the salt dissolves. Bring to a rolling boil over high heat.
- Boil the potatoes. Carefully add the potatoes to the boiling salt water. Return to a boil, then reduce heat to medium-high to maintain a vigorous simmer. Cook until the potatoes are fork-tender—a knife pierces the center with no resistance—about 20–25 minutes. Do not overcook; they should not be falling apart.
- Drain and dry. Drain the potatoes in a colander. Let them steam dry for 2–3 minutes, shaking the colander occasionally. This helps the butter cling better.
- Toss with butter. Transfer the hot potatoes to a large serving bowl. Pour the melted butter over them and toss gently to coat every potato. Season with flaky sea salt and parsley if using.
- Serve immediately. Salt potatoes are best eaten hot, right after tossing. Keep any leftovers warm in a slow cooker on low for up to 2 hours (see Storage and Reheating).
Tips
- Potato size matters. Use true “new� potatoes—small, thin-skinned varieties like red bliss or fingerlings. If you can only find larger potatoes, cut them into 1.5-inch (4 cm) chunks so they cook evenly. Adjust cooking time down to 15–20 minutes for smaller pieces.
- Salt type is critical. Use kosher salt or coarse sea salt. Fine table salt is much denser and will make the potatoes overwhelmingly salty. If you only have table salt, reduce to 1.5 cups (360 g) and expect a more intense saltiness.
- Scale the pot. Cooking 12 lb (5.4 kg) of potatoes at once requires a very large pot. If your pot is smaller, cook in two batches, keeping the first batch warm in a 200°F (93°C) oven while you cook the second. Do not overcrowd the pot, or the potatoes will cook unevenly.
- Don’t skip the steam dry. Draining and letting the potatoes sit for a few minutes before adding butter prevents a watery, greasy result. The butter will emulsify with the residual moisture, creating a silky coating.
Serving Suggestions
Salt potatoes are a classic side for cookouts, seafood boils, and summer gatherings. They pair beautifully with grilled steak, roasted chicken, or fried fish. For a New England–style clambake, serve them alongside steamed clams, corn on the cob, and melted butter. They also work well as a buffet side for holidays—just keep them warm in a slow cooker.
Variations
- Garlic-herb butter: Add 2 minced garlic cloves and 1 tablespoon chopped fresh dill or chives to the melted butter before tossing.
- Spicy version: Stir 1 teaspoon smoked paprika and ½ teaspoon cayenne into the butter for a kick.
- Lemon-pepper: Add the zest of 2 lemons and 1 tablespoon cracked black pepper to the butter.
- Vegan option: Use a high-quality olive oil or vegan butter in place of butter; the potatoes will still be delicious.
Storage and Reheating
Refrigerate leftover salt potatoes in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, spread them on a baking sheet and warm in a 350°F (177°C) oven for 10–15 minutes, or microwave in 30-second bursts until hot. If they seem dry, drizzle with a little extra melted butter or olive oil. Do not freeze—the texture becomes mealy.
Frequently Asked Questions
How many potatoes should I buy per person? Plan on about 1/4 lb (115 g) of raw potatoes per person for a side dish. For 50 people, that’s 12.5 lb (5.7 kg), so 12 lb (5.4 kg) is a safe amount. If you want generous leftovers, buy 15 lb (6.8 kg).
Can I use regular potatoes instead of new potatoes? Yes, but they won’t have the same thin skin and creamy texture. Yukon Gold or red potatoes are the best substitutes. Cut them into 1.5-inch (4 cm) chunks and adjust cooking time to 15–20 minutes.
Why are my potatoes too salty? The most common cause is using table salt instead of kosher. Also, if you skip the steam-dry step, the salt water clinging to the potatoes concentrates as it evaporates. Always use kosher salt and drain well.
Can I prepare them ahead of time? You can boil the potatoes up to 1 day ahead, but do not add butter. Cool them completely, refrigerate in an airtight container, and then reheat in a 350°F (177°C) oven for 15–20 minutes before tossing with butter.
How do I keep them warm for a party? Transfer the buttered potatoes to a slow cooker set on low. They will stay warm for up to 2 hours. Stir occasionally to prevent sticking. Do not leave them on the “warm� setting for more than 2 hours as they may become mushy.
Can I halve or double this recipe? Absolutely. The ratio is 1/4 cup (60 g) kosher salt per 1 quart (1 L) water for every 1 lb (455 g) potatoes. For 25 people, use 6 lb (2.7 kg) potatoes, 1.5 cups (360 g) salt, and 1 gallon (3.8 L) water.
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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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