Side Dish: United States – New York, Mid-Atlantic United States – Salt Potatoes

Serving Size: 6

Approximate Time

Prep 5 min

Cook 18 min

Additional 2 min

Total 25 min

Ingredients

- 3 lb (1.36 kg) small new potatoes (about 1–1 1/2 inches / 2.5–3.8 cm diameter)
- 4 qt (3.8 L) cold water
- 1 cup (240 g) coarse kosher salt
- 1/2 cup (113 g) unsalted butter, melted, for serving
- 2 tbsp (8 g) chopped fresh parsley, for garnish (optional)
- Freshly ground black pepper, to taste (optional)

Instructions

Short Description:
Small young potatoes boiled in very salty water until creamy inside with a salty crust on the skins; traditionally served hot with melted butter for dipping.

Regional Notes:
A Central New York (Syracuse/Onondaga County) specialty, Salt Potatoes use local new potatoes and an unusually high salt-to-water ratio so the skins develop a thin, salty crust while the interiors become exceptionally creamy. This preparation and the customary serving with plain melted butter distinguish it from other boiled potato dishes.

1. Scrub the potatoes well to remove dirt; do not peel. Trim any very large potatoes so size is fairly uniform for even cooking.
2. In a large stockpot, combine the cold water and the coarse kosher salt and bring to a rolling boil over high heat. The water should taste very salty.
3. Carefully add the potatoes to the boiling, heavily salted water. Return to a boil, reduce heat to maintain a gentle boil, and cook until a small knife or paring fork slides into the potatoes with little resistance, about 12–18 minutes depending on size.
4. When tender, drain the potatoes in a colander over the sink. Do not rinse the potatoes or cool them — the residual salted water clinging to the skins is needed to form the characteristic crust.
5. Return the drained potatoes to the still-warm hot pot, cover, and let sit 1–2 minutes to allow excess steam to evaporate. Uncover and, with the lid off, gently shake the pot or toss the potatoes for 30–60 seconds to rough up the skins and encourage the salt to crystallize into a thin crust.
6. Transfer the potatoes to a warmed serving bowl. Serve immediately with the melted butter on the side for dipping; sprinkle with chopped parsley and a little freshly ground black pepper if desired.
7. Leftovers may be reheated gently in a low oven; do not rewash if you want to preserve the salted crust.