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Salt Potatoes

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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.

Ingredients

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

Instructions

  1. Rinse and scrub the potatoes thoroughly to remove any dirt, leaving the skins intact.
  2. Add the water to a large pot and stir in the salt. Bring to a boil, stirring occasionally to help dissolve the salt.
  3. Carefully add the whole potatoes to the boiling water, making sure there is enough water to keep them submerged.
  4. 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.
  5. Drain the potatoes thoroughly in a colander without rinsing them.
  6. Let the drained potatoes sit for a few minutes so the surface moisture evaporates and a fine salt coating develops on their skins.
  7. Meanwhile, melt the butter in a small saucepan or microwave-safe bowl.
  8. Transfer the warm potatoes to a serving bowl and pour the melted butter over them or serve it alongside for dipping.
  9. Finish with chopped parsley or chives and freshly ground black pepper, if desired.
  10. 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

Find it online: https://thefamilycooking.com/salt-potatoes/