Salt Potatoes (Syracuse, New York)

Salt potatoes are a regional dish of Syracuse, New York, typically served in the summer when the young potatoes are first harvested. They are a staple food at fairs and barbecues in the Central New York region, where they are most popular. Potatoes specifically intended for salt potatoes can be purchased by the bag along with packages of salt. As the potatoes cook, the salty water forms a crust on the skin and the higher boiling temperature allows the starch in the potato to cook more completely, giving a creamier texture. Syracuse Salt Potatoes are traditionally served with butter and fresh herbs. They’re delightfully salty on the outside and really creamy on the inside. They are a wonderful side dish to any meal

3 lbs small potatoes, red, white or yellow
8 cups water
1¼ cups sea salt
½-1 stick (¼-½ cup) unsalted butter
½ tsp. black pepper, freshly ground
fresh herbs, such as dill, chives or parsley, minced

Scrub the potatoes. It’s very important to keep the potatoes whole and not peel them. If you peel or cut the potatoes, they will be incredibly salty. Also, choose potatoes that are approximately the same size, so they cook at the same time. Place them in a large pot and pour in the water and add the salt.

Bring the potatoes to a boil in the covered pot and cook until the potatoes can be pierced with a paring knife or fork, 15-30 minutes, depending on the size of the potatoes.

Meanwhile, melt the butter in a small saucepan or in the microwave.

When the potatoes are cooked, drain them. Pour the melted butter over the potatoes, sprinkle with black pepper and garnish with fresh herbs.

Makes 6 servings.

Cook's Notes:  If you have any leftover potatoes, they are absolutely delicious pan fried. I like them so much, I purposely make extra potatoes, just so I can have leftovers to crisp up to golden brown perfection in a skillet the next day.