Why You’ll Love This Recipe

I love salt potatoes because I can create an incredibly flavorful side dish with just a few basic ingredients. The concentrated salted cooking water seasons the potatoes through their skins while helping create their characteristic exterior as they cool slightly.

I also appreciate how versatile they are. I serve salt potatoes alongside grilled meats, seafood, barbecue, burgers, or roasted vegetables. With melted butter poured over the top, I find they need very little else.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Small new potatoes or baby potatoes
Water
Salt
Unsalted butter, melted
Freshly ground black pepper, optional
Fresh parsley or chives, optional

Directions

I rinse and scrub the potatoes thoroughly to remove any dirt, but I leave their skins intact.
I add the water to a large pot and stir in the salt. I bring the mixture to a boil, stirring occasionally to help the salt dissolve.
Once the water is boiling, I carefully add the whole potatoes. I make sure there is enough water to keep them submerged.
I reduce the heat slightly and maintain a steady boil. I cook the potatoes until they are completely tender when pierced with a fork or thin knife, usually about 15–25 minutes depending on their size.
I drain the potatoes thoroughly in a colander. I don’t rinse them because I want to preserve the salt left on their skins.
I let the drained potatoes sit for a few minutes. As the remaining surface moisture evaporates, I notice the characteristic fine salt coating beginning to appear.
Meanwhile, I melt the butter in a small saucepan or microwave-safe bowl.
I transfer the warm salt potatoes to a serving bowl and pour melted butter over them or serve the butter alongside for dipping.
If I want extra color and freshness, I finish the potatoes with chopped parsley or chives and a little freshly ground black pepper.
I serve the potatoes warm while their centers are creamy and their skins retain that distinctive salty finish.

Servings and Timing

I usually prepare enough salt potatoes to serve about 6 people as a side dish. The cooking time varies slightly depending on the size of the potatoes.

Prep time: 5 minutes
Cooking time: 20–25 minutes
Total time: about 30 minutes
Servings: 6
Yield: approximately 6 side-dish portions

Variations

For garlic butter salt potatoes, I gently cook minced garlic in the melted butter before pouring it over the potatoes. I keep the heat low so the garlic becomes fragrant without burning.

When I want extra freshness, I add chopped parsley, dill, or chives to the melted butter. Fresh herbs give me a nice contrast to the rich, salty potatoes.

For a spicy version, I add crushed red pepper flakes, cayenne pepper, or smoked paprika to the butter.

I sometimes turn leftover salt potatoes into crispy potatoes. I gently smash the cooked potatoes, drizzle them with oil or melted butter, and roast them in a hot oven until their edges become crisp.

For a richer variation, I serve the potatoes with browned butter instead of ordinary melted butter. I find its toasted, nutty flavor pairs particularly well with the creamy potatoes.

Storage/Reheating

I prefer salt potatoes freshly cooked, but I can store leftovers in an airtight container in the refrigerator for up to 3–4 days. I keep any extra melted butter in a separate covered container when possible.

To reheat them, I place the potatoes in a covered baking dish in a 350°F (175°C) oven until thoroughly heated. I can add a little butter before reheating to keep them moist and flavorful.

For crispier leftovers, I roast them uncovered at about 400°F (200°C). I can also cut or smash them first to create more surface area for browning.

I generally avoid freezing cooked salt potatoes because freezing and thawing can make their texture grainy or watery.

FAQs

What are salt potatoes?

Salt potatoes are small potatoes boiled whole in very salty water and traditionally served with melted butter. I associate them particularly with the Syracuse and Central New York region, where they became a well-known local specialty.

What kind of potatoes should I use for salt potatoes?

I prefer small new potatoes or baby potatoes with thin skins. Small white potatoes are a classic choice, although other small waxy potatoes can also give me good results.

Why is so much salt used for salt potatoes?

The highly salted water is an essential part of the traditional cooking method. It seasons the potatoes and contributes to the distinctive salty coating that develops on their skins after I drain them.

Should I rinse salt potatoes after boiling them?

No. I don’t rinse the potatoes after cooking because that would wash away the characteristic salty exterior. Instead, I drain them and let their surfaces dry naturally for a few minutes.

What should I serve with salt potatoes?

I like serving salt potatoes with grilled chicken, steak, sausages, seafood, barbecue, or vegetables. They work particularly well at cookouts and summer gatherings, and I always include melted butter for dipping or drizzling.

Conclusion

Salt potatoes prove how much flavor I can create from an exceptionally simple combination of potatoes, salt, water, and butter. I love their creamy centers, tender skins, and characteristic salty exterior, especially when they are generously coated in warm melted butter. Whether I serve them at a barbecue or alongside an everyday dinner, I find this Central New York classic an easy and satisfying alternative to ordinary boiled potatoes.

Salt Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Salt potatoes are a Central New York specialty featuring small potatoes boiled in heavily salted water until creamy and tender with a distinctive salty coating. Served piping hot with melted butter, they make a simple and satisfying side dish.

Author: Laura
Prep Time: 5 minutes
Cook Time: 20–25 minutes
Total Time: 30 minutes
Yield: 6 side-dish portions
Category: Side Dish
Method: Boiling
Cuisine: American
Diet: Vegetarian

Ingredients

Small new potatoes or baby potatoes
Water
Salt
Unsalted butter, melted
Freshly ground black pepper, optional
Fresh parsley or chives, optional

Cook Mode Prevent your screen from going dark

Instructions

Rinse and scrub the potatoes thoroughly to remove any dirt, leaving the skins intact.
Add the water to a large pot and stir in the salt. Bring to a boil, stirring occasionally to help dissolve the salt.
Carefully add the whole potatoes to the boiling water, making sure there is enough water to keep them submerged.
Maintain a steady boil and cook for 15–25 minutes, or until the potatoes are completely tender when pierced with a fork or thin knife.
Drain the potatoes thoroughly in a colander without rinsing them.
Let the drained potatoes sit for a few minutes so the surface moisture evaporates and a fine salt coating develops on their skins.
Meanwhile, melt the butter in a small saucepan or microwave-safe bowl.
Transfer the warm potatoes to a serving bowl and pour the melted butter over them or serve it alongside for dipping.
Finish with chopped parsley or chives and freshly ground black pepper, if desired.
Serve warm while the centers are creamy and the skins retain their distinctive salty coating.

Notes

Small new or baby potatoes with thin skins work best for traditional salt potatoes.
Do not rinse the potatoes after boiling because this removes their characteristic salty exterior.
For garlic butter, gently cook minced garlic in the melted butter before serving.
Fresh parsley, dill, or chives can be mixed into the butter for extra freshness.
For a spicy variation, season the melted butter with red pepper flakes, cayenne, or smoked paprika.
Browned butter can replace regular melted butter for a richer, nutty flavor.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in a covered 350°F (175°C) oven, or smash and roast uncovered at 400°F (200°C) for crispy leftovers.
Freezing is not recommended because the potatoes can develop a grainy or watery texture.

Nutrition

Serving Size: 1 side-dish portion
Calories: 260 kcal
Sugar: 2 g
Sodium: 1800 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 30 mg