Salt potatoes are a beloved dish from the Syracuse, New York area, where tiny new potatoes are boiled in a heavily salted water bath until tender, then tossed with melted butter. The salty cooking water seasons the potatoes all the way through, creating a creamy, savory bite that needs little else. This recipe uses a bag of small potatoes and a generous amount of salt to replicate that classic flavor at home, and it works because the salt concentration is high enough to season the potatoes internally without making them overly salty.
Ingredients
- 2 lb (900 g) small new potatoes or baby creamers (about 1.5 inches in diameter)
- 1/2 cup (120 g) kosher salt (or 1/3 cup / 80 g fine sea salt)
- 6 cups (1.4 L) water
- 1/4 cup (60 g) unsalted butter, melted
- Optional: 2 tbsp chopped fresh parsley or chives for garnish
Instructions
- Scrub the potatoes well under cold running water to remove any dirt. Do not peel them; the skins help hold the potatoes together and add texture.
- Place the potatoes in a large pot (at least 5 quarts) and add the water and salt. Stir to dissolve the salt as much as possible.
- Bring the water to a boil over high heat, then reduce to a gentle boil (medium-high). Cook uncovered for 20–25 minutes, or until a knife inserted into the largest potato meets no resistance. Start checking at 18 minutes; cooking time depends on potato size.
- Drain the potatoes in a colander. Let them sit in the colander for 2–3 minutes to allow excess water to evaporate and the skins to dry slightly.
- Transfer the potatoes to a serving bowl. Pour the melted butter over them and toss gently to coat. Sprinkle with parsley or chives if using. Serve hot.
Tips
- Choose the right potatoes: Look for small, waxy potatoes like baby Yukon Gold, red creamers, or fingerlings. They hold their shape and have thin skins that absorb salt well. Avoid starchy russets, which can become mushy.
- Don’t skip the salt: The high salt concentration is essential for flavor. If you reduce the salt, the potatoes will taste bland. Use kosher salt for best results; if using table salt, reduce to 1/3 cup (80 g) to avoid over-salting.
- Check for doneness: Overcooking can cause the skins to split and the potatoes to become waterlogged. Test with a knife or fork; the potato should be tender but not falling apart.
- Make ahead: You can boil the potatoes up to 1 day ahead. Store them unbuttered in an airtight container in the refrigerator, then reheat in a microwave or skillet with a little butter.
Serving Suggestions
Salt potatoes are a classic side for grilled meats, roasted chicken, or fish. They pair especially well with steak, BBQ ribs, or a simple roast chicken. For a casual meal, serve them alongside a green salad or coleslaw. They also work as a hearty addition to a brunch spread, alongside eggs and bacon.
Variations
- Herb butter: Mix 1 tbsp chopped fresh dill, chives, or thyme into the melted butter before tossing.
- Garlic salt potatoes: Add 2 minced garlic cloves to the butter and let sit for 5 minutes before tossing.
- Spicy version: Add 1/2 tsp red pepper flakes or a dash of hot sauce to the butter.
- Cheesy twist: Sprinkle 1/2 cup (50 g) grated Parmesan over the potatoes after tossing.
Storage and Reheating
Store leftover salt potatoes in an airtight container in the refrigerator for up to 4 days. They tend to absorb more salt as they sit, so they may taste saltier the next day. To reheat, microwave in 30-second bursts until hot, or sauté in a skillet with a little butter or oil over medium heat until warmed through. You can also reheat them in a 350°F (175°C) oven for 10–15 minutes. Do not freeze cooked salt potatoes; the texture will become mealy.
Frequently Asked Questions
Can I use regular-sized potatoes instead of baby ones? Yes, but cut them into 1.5-inch chunks before boiling. Adjust cooking time to 25–30 minutes, checking for tenderness.
Why are my potatoes not salty enough? The salt needs to be fully dissolved in the water. Make sure you use the full amount and stir well. Also, if you used fine table salt instead of kosher, you may need less; but if you used the same volume, it might be too salty. Use kosher salt as directed.
Can I use salted butter? Yes, but reduce the added salt in the water to 1/3 cup (80 g) to compensate. The potatoes will still be flavorful.
How do I know when they’re done? Insert a paring knife into the largest potato. It should slide in easily with no resistance. Alternatively, taste one to check for doneness.
Can I make these in an Instant Pot? Yes, place potatoes, water, and salt in the pot, cook on high pressure for 8–10 minutes, then quick release. Drain and toss with butter. The texture will be slightly different but still good.
What if I don’t have kosher salt? Use 1/3 cup (80 g) of fine sea salt or table salt. Start with less and adjust to taste, but remember the high salt concentration is what gives them their signature flavor.
Related
- Stuffed Clams in Oven: Easy Baked Recipe
- Stuffed Clams in Shell: Step-by-Step Recipe
- Breaded Pork Tenderloin Sandwich 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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