Syracuse Salt Potatoes Recipe
Syracuse Salt Potatoes are not only quick and easy to prepare, but they're always a huge hit. They're the perfect side dish for any occasion, with a thin salt crust on the outside and a deliciously creamy texture on the inside.
Servings: 8 servings
Ingredients
- 4 pounds new potatoes (bite-size mini Yukon gold potatoes are best)
- 1 1/2 cups fine salt (1 pound)
- 1 quart water (4 cups)
- 8 Tablespoons salted butter melted (for serving)
- 1-2 cloves garlic minced (optional)
- Finely chopped parsley or chives (optional)
Instructions
- Wash potatoes and set aside. Do not peel, poke, or cut the potatoes or they will absorb too much of the salt and not cook properly.4 pounds new potatoes
- Add water and salt to a large pot. Stir until the salt is fully dissolved. Add potatoes.1 quart water, 1 1/2 cups fine salt
- Bring to a boil over medium-high heat. Reduce heat and simmer until the potatoes are fork tender but firm, about 15 minutes. Drain, but do not rinse, then immediately cover the pot with a lid. Let the potatoes sit for 10 minutes to allow the salt crust to form.
- Combine melted butter and optional garlic and parsley or chives to serve with the potatoes for dipping (the traditional way) or just drizzle it over the tops of the potatoes before serving.8 Tablespoons salted butter, 1-2 cloves garlic, Finely chopped parsley or chives
Notes
- Storage: Keep any uneaten salt potatoes in an airtight container in the fridge for 4-5 days.
Nutrition
Calories: 276kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 21330mg | Potassium: 964mg | Fiber: 5g | Sugar: 2g | Vitamin A: 354IU | Vitamin C: 45mg | Calcium: 48mg | Iron: 2mg
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