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Syracuse Salt Potatoes


This method was invented by Irish miners in the 1800s in central New York State. After the cooked potatoes sit for a while, they will form a salt crust. The potato flesh is extremely creamy.


  • 5 pounds new potatoes, any small, uniform white, gold, or red potato will work*
  • 2 cups table salt or 4 cups kosher salt
  • 5 1/2 quarts water
  • 1 cup (2 sticks) butter, cut into thin slices
  • Freshly ground black pepper

* Do not use large potatoes cut into smaller pieces for this, as the skins protect the potatoes from absorbing too much salt.


  1. Clean and rinse potatoes; reserve.
  2. Bring the salt and water to boil in a large kettle. Carefully add the potatoes. Boil until fork-tender, about 20-30 minutes depending on the size of potatoes.
  3. Drain potatoes thoroughly in a colander. Transfer back into the dry kettle and place over low heat.
  4. Toss in the butter and freshly ground black pepper to taste.
  5. When the butter is melted, toss everything together and serve.

Makes 12 portions | Prep Time: 10 min | Cook Time: 30 min


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