Don't let all the salt in this central New York specialty scare you! Its purpose is to raise the boiling point of the water so the potatoes cook at a higher temperature. The result is a perfectly seasoned potato with a beautiful creamy texture. Serve simply with melted butter, or toss with some fresh herbs for a great potato side dish.
Makes 12 Portions of Syracuse Salt Potatoes
Makes 12 Portions of Syracuse Salt Potatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 5 pounds new potatoes, any small, uniform white, gold, or red potato will work
- 2 cups table salt, or 4 cups kosher salt
- 5 1/2 quarts water
- 1 cup (2 sticks) butter, cut in thin slices
- freshly ground black pepper
Preparation:
Clean and rinse potatoes; reserve. Note: Do not use large potatoes cut into smaller pieces for this recipe, as the skins protect the potatoes from absorbing too much salt.
Bring the salt and water to boil in a large kettle. Carefully add the potatoes. Boil until fork-tender, about 20-30 minutes depending on the size of potatoes.
Drain potatoes thoroughly in a colander. Transfer back into the dry kettle and place over low heat. Toss in the butter and freshly ground black pepper to taste. When the butter is melted, toss everything together and serve.
If you are doing this for a large group (which you really should), you can spoon the potatoes into paper bowls, drizzle over some extra butter, and serve with toothpicks.
Bring the salt and water to boil in a large kettle. Carefully add the potatoes. Boil until fork-tender, about 20-30 minutes depending on the size of potatoes.
Drain potatoes thoroughly in a colander. Transfer back into the dry kettle and place over low heat. Toss in the butter and freshly ground black pepper to taste. When the butter is melted, toss everything together and serve.
If you are doing this for a large group (which you really should), you can spoon the potatoes into paper bowls, drizzle over some extra butter, and serve with toothpicks.