Syracuse Salt Potatoes
A regional favorite of upstate New York, Syracuse Salt Potatoes are easy to make at home! They're tender, buttery, and deliciously salty.
Servings: 10 servings
Calories: 175kcal
Ingredients
- 5 pounds small waxy potatoes, like white potatoes, small yellow potatoes, fingerlings, or new potatoes
- 12 ounces (about 1 cup) pickling salt or other fine-grain salt
- Optional: Butter, diced chives, diced scallions
Instructions
Add ingredients to the pot:
- Wash the potatoes but leave the skins on. Pour them into a large pot or Dutch oven.
- Cover the potatoes with water (about 4 quarts of water) and pour in all of the salt. Stir the water until the salt is completely dissolved.
Boil:
- Bring the water to a boil. Reduce the heat slightly, then boil the potatoes for about 15 to 20 minutes. The potatoes are done when they're tender enough to pierce with a fork.
- Drain the water off the potatoes, and transfer them to a serving dish.
Serve!
- Top them with plenty of butter, and optional diced chives or scallions. Eat them while they're warm!
Notes
- Waxy, small potatoes are key here because they cook through quickly while absorbing some of the salty brine. They also keep their shape, unlike starchy potatoes.
- I use pickling salt because it has a very fine texture and dissolves quickly once added to the water.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 145mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 45mg | Calcium: 27mg | Iron: 2mg
