Syracuse Style Salt Potatoes
A regional specialty hailing from New York, these potatoes are boiled in briney water resulting in a tender, super creamy, less starchy dinner potato.
- 4 lbs red potatoes
- 1 1/2 cups fine sea salt
- 8 tbsp butter, melted
Scrub the potatoes with your hands, washing them with warm water. Pat them dry and set aside.
Fill a large pot with water, so that when the potatoes are added they'll be covered but there's still room for the water to safely boil. Add the salt. Stir until the salt's completely dissolved and not settling on the bottom anymore.
Add all of the potatoes to the pot. Bring the pot to a rolling boil. Reduce the heat to a simmer, and cook the potatoes for 15 minutes- until they're fork tender, but still firm.
Strain the potatoes, then return them to the pot and cover to keep them hot until ready to serve.
Serve them as quickly as possible, with the melted butter poured over top. You can serve them without the butter, but it's a delicious addition.
You can use other potatoes, and they'll still be good- but red potatoes really do yield the best results.
For the most authentic version, use baby red potatoes.
Also, while I recommend sea salt- regular table salt will also work just as well.
Calories: 261kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 21362mg | Potassium: 1032mg | Fiber: 4g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 19.5mg | Calcium: 39mg | Iron: 1.8mg