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Syracuse Salt Potatoes

Syracuse Salt Potatoes

Syracuse Salt Potatoes are a classic New York side dish made by boiling small white potatoes in heavily salted water, then serving them hot with melted butter. The salty water creates a lightly crusted skin while the inside stays creamy and perfectly seasoned.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Side Dish
Cuisine: American, New York Regional
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 pounds small white potatoes unpeeled
  • 1 cup coarse salt salt potato salt or kosher salt
  • Water enough to cover potatoes
  • ½ cup unsalted butter melted

Method
 

  1. Rinse the potatoes thoroughly and place them in a large pot. Do not peel.
  2. Add enough water to fully cover the potatoes, then add the salt. The water should taste very salty, similar to brine.
  3. Bring the pot to a boil over high heat and cook uncovered until the potatoes are fork-tender, about 20–25 minutes.
  4. Drain the potatoes completely and let them rest in the hot pot for 1–2 minutes so excess moisture evaporates. Do not rinse.
  5. Split the potatoes open and serve immediately with melted butter poured over the top.

Notes

  • Use small white potatoes for authentic texture and flavor.
  • Do not reduce the salt; the high concentration is essential for the creamy interior and light crust.
  • Serve immediately for best results. Leftovers can be reheated gently and topped with fresh butter.