Salt Potatoes Recipe

Salt potatoes have a smooth texture and rich flavor. The unique dish comes from upstate New York. The amount of salt in the recipe makes this dish a bit uncommon in its preparations. Don't be alarmed. The salt increases the boiling point of the water and forms a slight crust on the outside of the potatoes and cooks the insides creamy smooth. The skin of the potato is left intact, so the salt is not absorbed into the potato.

Salt Potatoes
3 pounds "baby" red potatoes (AKA size B)
1 1/2 cups salt
1/2 cup butter, melted
parsley, if desired

Scrub potatoes but do not cut.
Bring about two quarts of water to a boil. Add salt to the water. Stir. (The salt will not all dissolve, but some will.)
Add potatoes to the pot. Return to boil over medium-high heat.
Boil for 25 minutes.
Drain potatoes. Let sit for a few minutes.
Return potatoes to pot. Toss with butter (and parsley).
Serve warm.

Please Note

If you cut the skin of the potatoes before cooking, these will be too salty to eat. Size B potatoes are typically in great shape and there is no need to cut them.
Adjust the recipe as needed. Use 1/2 cup salt for every pound of potatoes.
This is one recipe where you cannot substitute larger potatoes for the baby potatoes. Sorry.

If you are looking for additional upstate New York food, you must try chicken spiedies. My husband and I both grew up enjoying chicken spiedies and heartily recommend them. (When we married, he took out the groomsmen to a spiedie restaurant since only his brother knew of them.) Maybe they had salt potatoes, too.

~ Annette W. {This Simple Mom} Disclosure: This post contains affiliate links. By purchasing an item through a link, I will earn a small percentage. Thank you!