Description
Syracuse salt potatoes are a classic New York side dish made by boiling small potatoes in heavily salted water and finishing them with melted butter. Creamy inside with perfectly seasoned skins, they’re simple and comforting.
Ingredients
- 3 pounds small white or baby potatoes
- 1 cup salt
- 1/2 cup butter, melted
Instructions
- Place the potatoes in a large pot and add enough water to fully cover them.
- Add the salt to the water and stir until mostly dissolved.
- Bring the water to a boil over high heat.
- Continue boiling until the potatoes are fork-tender, about 20 to 25 minutes.
- Drain the potatoes completely and return them to the hot pot.
- Let the potatoes sit uncovered for 1 minute to allow excess moisture to evaporate.
- Transfer to a serving bowl and pour the melted butter over the potatoes.
- Serve warm.
Notes
The high salt concentration is key to achieving the signature creamy texture.Do not peel the potatoes; the skins help retain flavor.Best enjoyed fresh but can be reheated gently.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg
