New York salt potatoes are a Central New York specialty: small, waxy potatoes boiled in a heavily salted water until tender, then tossed with melted butter. The salty cooking water seasons the potatoes all the way through, giving them a creamy, well-seasoned interior and a light, salty crust on the skin. This simple method yields a side dish that’s surprisingly flavorful and pairs with just about anything.
Ingredients
- 2 lb (900 g) small new potatoes or baby Yukon Gold potatoes (about 1.5 inches / 4 cm in diameter)
- 1 cup (280 g) fine sea salt or kosher salt (do not use iodized table salt; it can turn bitter)
- 8 cups (1.9 L) water
- 4 tbsp (56 g) unsalted butter, melted
- Fresh parsley or chives, chopped (optional, for garnish)
- Flaky sea salt, for finishing (optional)
Instructions
- Scrub the potatoes well to remove any dirt. Leave the skins on. If any potatoes are larger than 2 inches (5 cm), cut them in half so they cook evenly.
- In a large pot (at least 5 quarts / 4.7 L), dissolve the salt in the water. Bring to a rolling boil over high heat.
- Carefully add the potatoes to the boiling salt water. Return to a boil, then reduce heat to medium-high to maintain a vigorous simmer (not a hard boil).
- Cook until the potatoes are fork-tender, about 20–30 minutes depending on size. A paring knife should slide in with no resistance. Do not overcook; they should hold their shape.
- Drain the potatoes in a colander. Let them steam dry for 2–3 minutes. This helps the skins wrinkle and the salt crystals form.
- Transfer the hot 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 desired. Serve immediately.
Tips
- Salt type: Use fine sea salt or kosher salt. Table salt contains iodine and anti-caking agents that can make the water taste metallic and the potatoes slightly bitter. If using kosher salt, measure by weight (280 g) or use 1.5 cups, as kosher salt is fluffier.
- Potato choice: Waxy potatoes like new red, white, or Yukon Gold hold their shape and become creamy. Russets will fall apart. If you only have larger potatoes, cut them into uniform 1.5-inch pieces.
- Don’t skip the steam dry: Letting the potatoes sit in the colander for a few minutes after draining allows excess water to evaporate, so the butter clings better and the skins get that classic crinkled texture.
- Scale the salt: The ratio is roughly 1 cup (280 g) salt to 8 cups (1.9 L) water for 2 lb (900 g) potatoes. If you double the potatoes, keep the same water and salt amount; the potatoes will still absorb plenty of salt. If you use a much larger pot, you may need a bit more water and salt to cover.
Serving Suggestions
Serve salt potatoes hot as a side dish with grilled steak, roasted chicken, or fish. They’re also a classic at summer cookouts and pair well with burgers and corn on the cob. For a heartier meal, toss them with crumbled bacon and sour cream, or serve alongside a simple green salad. They’re also great as a game-day snack with a dipping sauce like ranch or a spicy aioli.
Variations
- Herb butter: Stir 2 tbsp chopped fresh dill, parsley, or chives into the melted butter before tossing.
- Garlic salt potatoes: Add 4 smashed garlic cloves to the boiling water, and after tossing with butter, sprinkle with garlic powder.
- Spicy: Add 1 tsp red pepper flakes to the butter, or toss with a pinch of cayenne.
- Cheesy: After tossing with butter, sprinkle with 1/2 cup (50 g) grated Parmesan or pecorino.
- Vinegar finish: Drizzle with a little white wine vinegar or apple cider vinegar after buttering for a tangy twist.
Storage and Reheating
Store leftover salt potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or microwave in 30-second bursts. You can also pan-fry them in a little butter or oil until heated through and crispy. Avoid freezing, as the texture becomes mealy.
Frequently Asked Questions
Why are my potatoes too salty? If you used table salt, it’s likely the culprit. Table salt is denser and more concentrated than sea or kosher salt, so 1 cup of table salt is much saltier. Also, if you didn’t rinse the potatoes after draining (which is not traditional), the salt on the skin can be intense. If they’re too salty, serve them with extra butter or sour cream to balance.
Can I use regular-sized potatoes? Yes, but cut them into uniform 1.5-inch chunks. Reduce the cooking time if they’re smaller. The key is to have all pieces similar in size so they cook evenly.
Do I need to peel the potatoes? No, the skins are essential. They protect the potato from absorbing too much salt and become deliciously wrinkled and slightly chewy. Plus, they hold the butter.
Can I make these ahead of time? You can boil the potatoes a few hours ahead, but don’t add the butter until serving. Keep them at room temperature for up to 2 hours (or refrigerate for longer). Reheat as directed above, then toss with butter.
What if I don’t have a pot big enough? You can cook the potatoes in batches, but keep the same salt-to-water ratio. Or use a large Dutch oven. The potatoes should be fully submerged; if not, add more water and salt proportionally.
Is the salt water reusable? No, discard it after cooking. It’s too salty for anything else.
Related
- Instant Pot Salt Potatoes Recipe
- I Think You Should Leave Mud Pie Recipe
- Impossible Chess Pie (No Crust) Recipe
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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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