If you’ve never made Syracuse salt potatoes, this is the summer you fix that. They are small, thin-skinned potatoes boiled in water so salty it barely makes sense, then pulled out and drowned in melted butter. The outside gets a salt crust while the inside stays creamy all the way through. It’s one of those side dishes that you can eat three helpings of without realizing it.
Salt potatoes are a genuine Central New York thing, and they go back further than you’d think. Syracuse sits atop natural salt springs that feed into Onondaga Lake, making the area a large salt producer for most of the 1800s. The story goes that Irish miners working the salt works would bring potatoes to work and boil their lunch right in the brine. Whether that’s exactly how it happened, who knows, but it sounds about right.
This side dish is not something I had ever heard of until I moved here and met my husband, who was born and raised in Syracuse. And then salt potatoes were just there at every cookout, every summer, every year. It is not a cookout if you don’t serve these potatoes with lots of melted butter for dipping or drizzling over the tiny, salt-encrusted potatoes.
Now I know that to someone who has never tried them, this recipe sounds odd, I mean, it is just boiled potatoes. How good can they be? Well, they are very, very good. The high salt content raises the water’s boiling point, so the potatoes cook at a higher temperature and give you the creamiest potato you’ve ever had.
Below, I’ll walk you through exactly how to make them and even explain the chemistry behind salt potatoes (what can I say, I like science). Don’t let the recipe’s simplicity fool you: salt potatoes are the perfect combination of potatoes, salt, and butter.
Looking for more classic upstate NY classic recipes? Try Utica greens, chicken riggies, or mushroom stew.
Ingredient Notes
For exact amounts needed see the recipe card below
- Small new potatoes: Look for baby potatoes that are about 1½ inches in diameter. You can use small white or yellow potatoes. Red potatoes are not as creamy, and creamy potatoes are the entire point of this recipe, so don’t use red potatoes.
- Salt
- Water
- Butter
How to Make Salt Potatoes
- Grab a large pot, and I mean large. You want plenty of room because boiling salt water can get messy if it bubbles over. Pour in exactly 3 quarts of water.
- Add the salt and bring to a boil. Dump in all 2 cups of salt. The first time you make them, you are going to be thinking, “Seriously, the amount of salt in this recipe is a misprint, isn’t it?” But no, it’s not a misprint, and yes, you are supposed to add two full cups of salt. Turn the heat to high and bring the water to a rolling boil, stirring occasionally to help the salt dissolve.
- While the water’s heating up, give your potatoes a quick rinse under cold water to wash off any dirt. Don’t peel them.
- Once your salt water is boiling, it’s time to add the potatoes. Use a large spoon to lower them in a few at a time. Don’t just dump them all in at once unless you want to wear boiling salt water (ask me how I know).
- Let the potatoes cook for 15 to 20 minutes. The exact time depends on the size of your potatoes, so start checking around the 15-minute mark. Stick a fork in one; it should slide in easily when they’re done.
- Pour the potatoes into a colander in your sink and let them sit for a minute or two. As the water evaporates, you’ll see a white crust of salt form on the skins.
- Transfer the potatoes to a serving bowl and pour that melted butter right over the top. Some people like to serve the butter on the side for dipping, but I’m a pour-it-over kind of person. Either way works; make sure there’s plenty of butter involved.
Serving Ideas
Salt potatoes are one of those recipes where less is more. Honestly, I don’t mess with them much once they’re done cooking, because the salt crust and melted butter do all the heavy lifting.
That said, here’s what I love serving alongside them:
- The classic pairing: BBQ chicken is the perfect main dish for these. Chicken and salt potatoes are a cookout staple in Syracuse. I’ve served them at summer cookouts more times than I can count.
- Alongside seafood: If you’re making shrimp, scallops, or any white fish, salt potatoes are your friend. The salt flavor echoes the ocean without being overwhelming.
The beauty of salt potatoes is that you literally serve them with melted butter. There is no need to get fancy with toppings or sauces. Let the potato shine.
How to Store
If you have leftovers, store them in an airtight container in the fridge for up to three days. When you reheat them, warm them gently in a low oven at 300°F for about 10 minutes. I like to use the leftovers to make smashed potatoes or mashed potatoes.
The Chemistry of Salt Potatoes
The dish works because of a simple chemical process. Adding salt to water increases its boiling point. Adding so much salt to the water also creates an extremely supersaturated solution of salt and water.
The higher boiling point of water means the starch in the potatoes cooks more completely, making a creamier potato. Secondly, the salt seals the potatoes’ skin, preventing them from becoming soggy. And lastly, as the potatoes cool, the supersaturated solution crystallizes on the potatoes, leaving them with a thin salt crust.
Tips
Be sure to check out the step by step instructions
- Measure out exactly 3 quarts of water. Don’t just fill your pot and eyeball it. The salt-to-water ratio is what makes this recipe work, so grab your measuring cup and do it right.
- Try to pick potatoes that are roughly the same size, ideally about 1 ½ inches in diameter. When your potatoes are uniform, they’ll all finish cooking at the same time.
- When you’re adding the potatoes to the boiling water, use a slotted spoon or regular spoon to lower them in a few at a time. Dumping them all in at once is a recipe for a painful splash of boiling salt water.
- After you drain the potatoes in a colander, let them sit for a few minutes. As the water evaporates, a thin layer of salt will crystallize on the skins, creating that signature slightly crunchy, salty exterior.
- In upstate NY, grocery stores sell bags of salt potatoes, which are just small potatoes packaged with salt. In my experience, these potatoes are larger than is ideal, so skip the pre-bagged salt potatoes and buy the potatoes and salt separately.
- Technically, you could serve these without butter. But why would you?
Reader Questions
You can, but the results won’t be quite the same. New potatoes have thin, delicate skins and a naturally creamy texture that works perfectly for this recipe. If new potatoes aren’t available, look for small potatoes or fingerling potatoes as substitutes.
Yes, you really do. I know it looks wild when you’re dumping what feels like half a container of salt into the pot. Don’t worry, the potatoes don’t absorb all that salt. Most of it stays in the cooking water, and what sticks to the potatoes creates that delicious salty crust.
Regular table salt works fine. Don’t waste your fancy sea salt or Himalayan pink salt on this.
These are pretty rich with all that butter, so I usually figure about 4-5 small potatoes per person as a side dish. If you’re serving them as part of a larger spread with other sides, you can get away with 3-4 per person. My family has been known to demolish an entire batch in one sitting, so your mileage may vary.
Salt all over the stove is common. Wipe up any saltwater spills while the stove is still warm (but not hot) with a damp cloth. For dried salt, use warm water and a bit of dish soap. The salt dissolves easily, so it shouldn’t be too much of a battle. Next time, use a bigger pot.
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Syracuse Salt Potatoes Recipe
Ingredients
- 4 ¼ pounds small new potatoes 1 ½ inches diameter is ideal
- 2 cups salt
- 3 quarts water
- ½ cup butter melted
Instructions
- Put 3 quarts of water in a pot. Use a large one that won’t overflow so you don’t have to clean salt off the stove when you are done.3 quarts water
- Add salt (all 2 cups) and bring the water to a boil. Stir to dissolve the salt.2 cups salt
- Rinse the potatoes to remove any dirt, but don’t peel.4 ¼ pounds small new potatoes
- Add potatoes to the boiling water. Use a spoon to lower them in a few at a time so you don’t splash yourself with boiling water.
- Boil the potatoes for 15- 20 minutes, until a fork goes into the potato easily.
- Dump the potatoes in a colander and let the water evaporate off so that a layer of salt crystallizes on the skins.
- Serve with melted butter.½ cup butter
Notes
- Measure out exactly 3 quarts of water. Don’t just fill your pot and eyeball it. The salt-to-water ratio is what makes this recipe work, so grab your measuring cup and do it right.
- Try to pick potatoes that are roughly the same size, ideally about 1 ½ inches in diameter. When your potatoes are uniform, they’ll all finish cooking at the same time.
- When you’re adding the potatoes to the boiling water, use a slotted spoon or regular spoon to lower them in a few at a time. Dumping them all in at once is a recipe for a painful splash of boiling salt water.
- After you drain the potatoes in a colander, let them sit for a few minutes. As the water evaporates, a thin layer of salt will crystallize on the skins, creating that signature slightly crunchy, salty exterior.
- In upstate NY, grocery stores sell bags of salt potatoes, which are just small potatoes packaged with salt. In my experience, these potatoes are larger than is ideal, so skip the pre-bagged salt potatoes and buy the potatoes and salt separately.
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Nutrition Information
Nutrition facts are estimates.
I love salt potatoes!! If you have extra, which most of us do after a large picnic, they make wonderful potato salad!
I lived in Syracuse for many years before moving to NJ
How I’ve missed salt potatoes
Thank you for thisrecipe. Making them tomorrow
I love Salt Potatoes. I live in a small town close to Syracuse too and since my sister moved to Wisconsin ,she really misses these and Hofmann Hot Dogs & Coneys. We generally don’t add as much salt as some and they are still really Good. (& alittle better for you)
Left overs make great homefries for breakfast the next morning 🙂
I’m so happy that I stumbled across this on Pinterest. I’m from Upstate New York and grew up eating salt potatoes nearly every summer. Salt potatoes and Hoffman hot dogs were my favorite summertime foods. Sadly I haven’t had the potatoes since I moved to New Hampshire. I was able to get my boyfriend to try Hoffman hot dogs when my mom came to visit us 3 summers ago. However, I’m not sure he’d like salt potatoes. Though I suppose it doesn’t hurt to get him to try them anyway. And I’ll definitely be using this recipe.
Syracuse born and raised, I left when I was 22 and this recipe (and the Utica greens…) brought me all the way home from Idaho. Thank you. Now I’m craving some snappy grillers!!!
My grandma was from the finger lakes are and she made these potatoes that were like roasted with lots of salt and covered with lard. Any idea to what these would have been called.???
Syracuse raised. While I moved north of Syracuse when I married my husband, thankfully, you still can find Hinerwadel’s salt potatoes. Love them!
I grew up in Skaneateles NY, about 12 miles south of Syracuse and we made salt potatoes all the time. Back in the 80s they used to serve them at the state fair. I have made salt potatoes for many years and I have never measured out how much water I used. When you buy them from the store it’s 4lbs baby potatoes and 1 lb salt. Thats all the recipe that I use! The leftovers make the best hash browns or potato salad and they are great straight out of the fridge!
i was born and raised in Volney Center outside of Fulton. Left there in ’75 and have missed Salt Potatoes, Coneys from the various “field days” during the summers. my nephew hooked me up with some coneys years ago, made 2 packages last me over a year. glad i found this recipe for salt potatoes. i need to find my third favorite central new york food “smoked bologna” from Phoenix.