Syracuse Salt Potatoes Recipe

I have made these potatoes several times now, using baby reds... and they are WONDERFUL! I think it should be noted for people (such as Aspiring Chef Rita) that the recipe calls for WHOLE potatoes, washed only... do not cut the potatoes up and do not peel them otherwise they will absorb the salt and become too salty. When they are fork tender (about 15 minutes for me) drain them and let them sit to form the thin salt crust. I sometimes add chives to my melted butter, just for some color and added flavor even though I know it is not traditional. I have also boiled reds side by side, one pot with amount of salt this recipe calls for and one pot with just a little salt...and it's amazing how the salty brine makes the salt potatoes so creamy inside! Made correctly, they are NOT salty... just creamy and delicious! I served them alongside slow-roasted BBQ baby back pork ribs... mmmmmmmm... wonderful!

Okay, with 113 reviews on this recipe, I seriously doubt that MY review will ever be read but I'm posting it anyway. :D I love reading stories about architypal food that our ancestors ate. I stumbled upon an article on wikipedia about Syracuse Salt Potatoes and was absolutely enthralled with the story of Irish Salt Miners from the turn of the century. On Wikipedia, they had two recipe links. I followed THERE recipes and my family and I enjoyed a treat STRAIGHT FROM HEAVEN!!!! This is what I learned: 1) Use ONLY "NEW yellow or white potatoes!!!" Never-ever use red skin potatoes!!! 2) The ratio of salt to water is 1 cup of KOSHER SALT (never table salt) to 6 cups of water. 3) The salt must be completely dissolved IN the water before you put in the potatoes. 4) Boil them until tender, drain but DO NOT RINSE. Allow to cool until you can eat them and use melted butter to dip them into. I'm telling you, Syracuse Salt Potatoes will be served in our home from now on! :D

I grew up in central ny and have had this often. They are definitely different from regular boiled potatoes. Regular boiled potatoes get soggy and bland inside and mushy. Salt potatoes get a crispy skin and creamy inside. Let them sit after draining until they dry and get that thin salt film over the tops. The size should be small enough to eat the whole potato in one big full bite, and all around the same size. Don't bother with the recipe if they are medium sized because the point of salt potatoes is lost when you cut them to eat it. The way to enjoy them is to dip them in a little butter and eat the whole thing right off the fork. No cutting or mashing.

This recipe does not state the amount of water needed which is 2 quarts for this much salt. Less water and the salt concentration is higher, more water lower. This 1.5 cups salt to 32 oz water works out perfect. I found small Green Giant red potatoes at Walmart of all places in a small mesh back for under $3, a little pricey but the result was great!

Well your kind of close with the recipe. I was a Chef working for Syracuse University for many years, and I lived in Syracuse for over 25 years. There is a company that is very well know for packaging and selling Salt Potatoes. Hinerwadel's Salt Potatoes sells them at most local supermarkets. They are packed with 4 pounds of new potatoes with a 1 pound bag of salt. That is the perfect ratio for the recipe. And you need to serve them with plenty of melted butter to dip them into while you are eating them. In the Syracuse area it is not any kind of a Cook-Out or Clambake without them served without them.

The recipe is fine, but there is another way without all the mess. Tear 2 large sheets of aluminum foil. Get just over a pound very wet and place them on the foil. Sprinkle liberal amounts of salt over the top and then add a stick of butter. Close the foil up and throw it in the grill at medium heat for 20-25 minutes and remove from the grill, letting them sit for about 5 minutes before serving. I live in North Carolina and we have Wegmans near us so I can get the right potatoes and salt ingredients. They taste great and I have developed a lot of salt potato fans out of native North Carolinians.

If you cover the pot, the potatoes do not form a salt crust. They just get soggy.

Super easy to make and delicious! As other reviewers have stated use the whole potato and do not cut them. I used baby reds. I only made 3lbs, so I cut the salt to 1 cup and they turned out perfectly. I will be making these again, the entire family loved them!

This was delicious and simple! I put about 2lbs of small-medium red, purple and gold potatoes in a pot & covered generously with water. I added one cup of salt (my that's a lot of salt when you have it all measured out) and allowed it to come to a boil. Then, I simmered those potato butts for 20-25 minutes. What came out was amazing! Taken out with a slotted spoon and patiently waiting for them to dry, a soft salt crust developed around the skin making it look like my potatoes were precious jewels. I devoured them immediately. I loved how the outside skin was salty and chewy and the inside "meat" though slightly bland, was creamy and soft and paired well with the salty exterior. Even my boyfriend (whom displayed no interest upon hearing how these were made) readily ate a few. No need for butter. These make for perfect snacks on the go!

I'm from Rochester, NY (Syracuse is just east of us). At 73, I've been eating salt potatoes since I could eat adult foods. This is the recipe mom used! (Edit) Update: I needed potato salad for an event and I had just made way too many salt potatoes. So... I let the leftover potatoes cool to room temp, cut them up, added diced celery and onions and mayo, then finished with a bit of black pepper. Who knew salt potatoes make an amazing potato salad!

As someone who grew up in Syracuse, NY, the amount of salt is 1 pound. If 1 1/2 C of salt is 1 pound, then fine. You just dump it in the pot with the potatoes and water. Do not poke the potatoes to see if they are done. When the potatoes are done, there is a nice crispy coating and the insides are creamy.

I grew up in upstate NY and had these all the time. They sell little potatoes and the salt as a set in grocery stores there. I boil water then add salt until it won't dissolve. (I look up the cook time every time). Then make sure they are fork tender, pour off the water, add butter and enjoy! Make sure to get some butter for dipping on your plate!

Simple but effective! So much flavor and it was a crowd pleaser for my 4 and 6yr old.

Made exactly to recipe (used small yellow Yukons) and they really were perfect - not dried out as typical boiled - but as simple as recipe for a great result.

Made it for my book club — everyone asked for the recipe.

I wasn't sure about "salt" but these little bits of deliciousness are really good. Eat on and you'll want more. I put a little butter on them. Maybe I'll try garlic or rosemary on the next batch.

These are amazing! The inside creaminess is divine! I usually melt my butter and add some fresh herbs and garlic to it for drizzling.

This recipe is a life-saver on busy nights.

Know that only 9 % of sodium is absorbed in potatos

So simple, and perfectly seasoned! I loved this method and would definitely make them this way again. Make sure your are using baby/new potatoes and not cutting or peeling them, as they will most definitely absorb too much salt.