- 1 tsp. black pepper
- 2 Tbs. minced fresh chives
- 3 lb. small potatoes (red or white), scrubbed
- 8 Tbs. (1 stick) unsalted butter, cut into pieces
- 14 oz. salt (see notes)
- 8 cups water
Syracuse Salt Potatoes
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Family Favorites, Comfort Food, Vegetables, Vegetarian
Active Time: 5 minutes
Start to Finish: 30 minutes
Bring the water to boil in a Dutch oven over medium-high heat. Stir in salt and potatoes and cook until the potatoes are just tender, 20 to 30 minutes. Drain the potatoes and transfer to a wire rack set over a baking sheet. Let dry until salty crust forms, about 1 minute.
Meanwhile, microwave butter, chives and pepper in a medium bowl until melted, about 1 minute. Transfer potatoes to a serving bowl and serve, passing the butter at the table.
You will need 1¼ cups of non-iodized table salt, 1½ cups of Morton kosher salt, or 2½ cups of Diamond Crystal kosher salt to equal 14 ounces.
The authentic, Syracuse, way to eat salt potatoes is to just put a pat of butter on your plate and rub the potato in it before each bite. And you would never use red-skinned potatoes.