Don’t be scared away by the amount of salt in this recipe. It looks like a lot, but because the potatoes aren’t cut before boiling them, the salt stays on the outside and creates the most delicious, moist potatoes that are almost too good to be true! Sounds crazy, but this upstate New York specialty works. Syracuse Salt Potatoes are the perfect side dish for any occasion, from busy weeknight dinners to dinner parties and special occasions. The perfect blend of salt and the natural flavor of new potatoes in this recipe creates a dish that’s both elegant and homey. The potato skin has a crispy bite to it still with a salty crunch, while the insides are creamy and buttery. For more versatile side dishes, check out my Green Beans with Bacon and Pine Nuts, Heirloom Tomato Salad with Burrata, Creamy Pea Salad with Bacon, Bacon Wrapped Asparagus, and these Garlic Mushrooms!
Why does this recipe work? It’s science.
Even though the amount of salt required for this recipe is a lot, the potatoes won’t actually taste too salty. The real reason for all that salt is that when extra-salty water boils, it actually raises the boiling point of the water by about 15-20°F. This cooking method, with high heat and copious amounts of salt, creates a thin salt crust on the outside while ensuring the inside is soft and creamy. Cooking the potatoes at that higher boiling point results in a super creamy texture inside the potatoes. The salt won’t actually penetrate the skin of the potatoes very far, but it will develop a wonderful salty crust on the outside of the potatoes at the end. And unlike baked or roasted potatoes, boiled salt potatoes don’t lose moisture in the oven while they cook. Try these potatoes with my Cornell Chicken, Spinach Artichoke Chicken, Air Fryer Chicken Thighs, or this delicious Outback Alice Springs Chicken.
Why We Love This Recipe
Use your favorite kind of herbs or spices mixed with melted butter to dip the potatoes in for serving. Made with very simple ingredients, this potato recipe is versatile, pairing well with almost any main dish! With a total cooking time of under 20 minutes and a few more for resting, you can have this dish ready in no time.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Small New Potatoes – Poppable, bite-size mini gold potatoes are a great choice for this dish. You can use baby red potatoes, but they aren’t traditional in Syracuse. Fine Salt – The star of this dish, giving it the iconic salty crust on the outside of the potato. While the recipe calls for fine salt, sea salt or kosher salt can be used as alternatives. However, you might need to adjust the amount as grain sizes differ. Our rule of thumb is to add 1½ cups of fine salt (regular table salt is just fine) to 1 quart of water. Water – For boiling the potatoes. Always ensure there’s enough water in the pot so the potatoes are fully submerged. Butter – Adds a rich, buttery complement to the salty potatoes for a dipping option. For a healthier option or for those with dairy restrictions, olive oil or melted ghee can be used. Garlic – If you’re a garlic lover, adding minced garlic to the melted butter elevates the dish with an aromatic punch. Finely Chopped Parsley or Chives – Fresh herbs always bring a dish to life. Parsley or chives not only add color but also a fresh, herbaceous flavor to complement the potatoes.
How to Make This Recipe
Tips for Success
The size of the potatoes matters. Other types of potatoes will work for this recipe, but small or mini potatoes are best. Large potatoes will be too big to cook like this, and if whole potatoes are sliced, the salting method won’t work. Simmer the potatoes. The potatoes should not be cooked at a rolling boil for the whole of the cook time. A more gentle simmer is what really helps develop their signature texture. Let them sit. The resting period allows the salty crust to form, which is a signature feature of these potatoes. Skipping this step might leave you with less-than-perfect results.
Substitutions and Variations
Other fresh herbs like dill, thyme, or chives can be used in the melted butter, or you can opt for dried herbs if fresh ones are not available. Garlic powder can be used for convenience if you want garlic butter, or you can skip it altogether for a simpler taste. Unsalted butter works fine, and you can add a pinch of salt to it when melted if desired. For a dairy-free option, use melted ghee or olive oil.
More Potato Recipes
Homemade French Fries Duchess Potatoes Creamed Peas and Potatoes The BEST Mashed Potatoes Baked Greek Fries
Creamy Potluck Potatoes
Twice Baked Potatoes
Garlic Brown Butter Mashed Potatoes
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