Description
Authentic Syracuse salt potatoes are a classic Upstate New York side dish made by boiling baby potatoes in heavily salted water until tender. The salt creates a signature crust on the skins while the inside stays creamy and fluffy. Finished with rich melted garlic butter, these potatoes are simple, nostalgic, and perfect for cookouts, holidays, or weeknight dinners.
Ingredients
3 pounds small baby potatoes (white or yellow)
1 cup salt
Water (enough to cover potatoes)
4 tablespoons butter, melted
2 cloves garlic, minced (optional)
1 tablespoon fresh parsley, chopped
Instructions
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Rinse the baby potatoes thoroughly and remove any dirt. Leave the skins on.
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Place potatoes in a large pot and cover with water.
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Add 1 cup of salt to the water and bring to a boil.
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Boil potatoes for 20–25 minutes, or until fork tender.
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Drain the potatoes and return them to the hot pot for 5 minutes to allow the skins to dry and form the signature salt crust.
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In a small saucepan or microwave-safe bowl, melt the butter and stir in the minced garlic.
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Transfer the potatoes to a serving bowl and pour the garlic butter over the top.
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Sprinkle with fresh parsley and serve warm.
Notes
Traditional Syracuse salt potatoes use a lot of salt in the water, but the potatoes do not absorb most of it. Instead, the salt creates the classic white crust on the skin while seasoning the potatoes perfectly.
For authentic texture, use small new potatoes and allow them to sit in the hot pot after draining so the salt crust can form.
- Prep Time: 5 MINUTES
- Cook Time: 25 MINUTES
- Category: Side Dish
- Method: Boiling
- Cuisine: American