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.
- Clean and rinse potatoes; reserve.
- 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.
- Drain potatoes thoroughly in a colander. Transfer back into the dry kettle and
place over low heat.
- Toss in the butter and freshly ground black pepper to taste.
- When the butter is melted, toss everything together and serve.
Makes 12 portions | Prep Time: 10 min | Cook Time: 30 min