Syracuse Salt Potatoes recipe

One of the dishes I remember well from my youth is Salt Potatoes.  They were particularly wonderful when served outdoors – BBQ, picnic, pot luck, etc.  It turns out that they are particular to Central New York, especially the Syracuse area.  While they are normally served with a melted, partially-clarified butter, I prefer them with olive oil, which adds more of a flavor compliment (and I am a butter lover).  They are awesome with the new Lucini infused olive oils – each adds a different complexity to this wonderful potato preparation.  I remember some families added fresh chives, basil or thyme leaves, but the infused oils provide even more flavor.

The recipe really couldn’t be any simpler and when you use a young potato, particularly fresh from a garden or farmer’s market, you really have a knockout side dish.  This is nice to have in your repertoire for times when you would like a change from baked or mashed potatoes.

Ingredients:

Thats a lot of Salt Potatoes!

Thats a lot of Salt Potatoes!

6 C     Water

1 C      Kosher Salt

2 LB   Potatoes (new, young, red bliss, etc.  should be consistent in size)

1/4 C  Butter (or Lucini Infused Extra Virgin Olive Oil)

Preparation:

Add the salt to the water and bring to a boil.  Add the potatoes and cook until tender (keep track of the smaller potatoes and removing any before overcooking) – about 20 minutes.  Strain any access water from the potatoes and then toss in butter, or better yet, one (or a selection) of the Lucini infused olive oils.

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3 responses to “Syracuse Salt Potatoes recipe

  1. I went to a picnic this past weekend and was intriduced to salt potatoes. I thought that they were great, as did so many other people at the picnic.

  2. Glad you liked them! Chicken Riggies are another great Central NY treat.

  3. Pingback: Greg’s favorite: Syracuse Salt Potatoes « Eating in Raleigh, NC

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