Syracuse Salt Potatoes
Salt potatoes the Syracuse way: small, thin-skinned potatoes boiled whole in heavily salted water until a fine white crust forms on the skins, then rolled in melted butter. Three ingredients, 25 minutes, and the creamiest boiled potato there is.
Ingredients
For the Potatoes
- 4 lb small potatoes baby yellow, new or small red potatoes, scrubbed, skins on
- 1 cup fine salt table salt or fine sea salt, not coarse kosher
- 8 cups water enough to cover the potatoes by an inch
- 1/2 cup butter melted just before serving, unsalted or salted
Optional Toppings
- 4 sprigs fresh thyme leaves stripped, as pictured
- 2 tbsp fresh parsley or chives chopped
- cracked black pepper to taste
- 1/4 cup Parmesan cheese grated, or a pinch of smoked paprika
Equipment
- Large pot
- Colander
Instructions
Make the Brine
- Dissolve the salt. Put the water and the salt into a large pot and stir for a minute or two until no grains remain on the bottom.
- Add the potatoes. Lower the scrubbed potatoes into the brine. They should be covered by about an inch of water. Set the pot over medium-high heat and bring it to a boil.
Boil and Crust
- Simmer. Reduce the heat so the water simmers steadily, uncovered, and cook for 15 to 20 minutes, until a thin knife slides into the largest potato with no resistance.
- Drain and dry. Tip the potatoes into a colander and leave them for 3 to 5 minutes without rinsing. As the steam evaporates, a fine white salt crust forms on the skins.
Butter and Serve
- Butter them. Transfer the potatoes to a serving bowl and pour the melted butter over. Roll them gently so every potato is coated.
- Serve hot. Scatter over the thyme or other toppings and serve right away, while the potatoes are hot and the butter is still running.
Notes
Pictured: the potatoes are finished with fresh thyme leaves, which is the optional topping in the list above.
Salt: use fine table salt or fine sea salt so it dissolves fully. For kosher salt, use 1 1/2 cups Diamond Crystal or 1 1/4 cups Morton per cup of table salt. Do not cut the salt below 3/4 cup or the crust will not form.
Doneness: a thin knife slides into the largest potato with no resistance and the skins look slightly wrinkled. Do not rinse after draining, and give them 3 to 5 minutes in the colander so the crust can dry.
Make ahead: scrub the potatoes and measure the salt and water into the pot in the morning. Cooked potatoes reheat on a sheet pan at 350°F for 10 to 12 minutes; butter them after reheating.
Storage: refrigerate unbuttered leftovers for 3 to 4 days and reheat in a skillet with a little butter. Do not freeze.
Nutrition values are an estimate.
Nutrition
Calories: 300kcal | Carbohydrates: 48g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 1150mg | Potassium: 930mg | Fiber: 4g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 1.6mg