Salt Potatoes
Salt potatoes are an upstate New York specialty made by boiling small potatoes in heavily salted water, then coating them in plenty of melted butter.
The large amount of salt creates a thin, slightly snappy skin while keeping the inside of each potato creamy and tender. They may sound almost too simple, but that simplicity is exactly what makes them so good.
Yield: 3 pounds potatoes
Servings: 6-8
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Total Time: 30-40 minutes
Ingredients
3 pounds petite yellow or fingerling potatoes, scrubbed clean
1½ cups Diamond Crystal kosher salt
8–10 cups water, or enough to cover the potatoes
½ cup (1 stick) unsalted butter, melted
Chopped fresh parsley or chives, for serving
Freshly ground black pepper, optional
Instructions
Add the potatoes to a large pot and pour in enough water to completely cover them.
Add the kosher salt and stir until the salt is mostly dissolved and no large piles remain at the bottom of the pot.
Cover the pot and bring the water to a boil over high heat.
Once boiling, reduce the heat to medium and simmer the potatoes for 15–30 minutes, depending on their size, until easily pierced with a fork.
While the potatoes cook, melt the butter in a small saucepan or microwave-safe bowl. Set aside.
Drain the potatoes thoroughly, then return them to the warm pot. Let them sit uncovered for a minute or two so the remaining moisture can evaporate and a light salt coating can form on the skins.
Pour the melted butter over the potatoes and gently shake or stir until evenly coated.
Finish with chopped parsley or chives and freshly ground black pepper, if desired. Serve warm.
Serving Suggestions
Serve salt potatoes alongside:
Grilled chicken or steak
Burgers and hot dogs
Barbecue
Chicken spiedies
Grilled fish
Corn on the cob
They are especially good at summer cookouts and family gatherings.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or in a covered baking dish in a 350°F oven until warmed through. Add another small pat of butter before serving.
Maddie's Tip
Use truly small potatoes whenever possible. Petite golds and fingerling potatoes cook evenly and give you the best ratio of salty skin to creamy center.
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