Syracuse Salt Potatoes

Easy, salted potatoes with warm butter for dipping. MORE + LESS -

pounds small potatoes, such as baby Yukon gold (I used only the 1-pound bag of tiny potatoes)

2-1/4 cups kosher salt (I reduced this by a fourth)

stick unsalted butter (I reduced this by a fourth)

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1

Put the potatoes, 8 cups of water and the salt in a large pan. Cover and bring to a boil over high heat, then reduce the heat t medium and simmer until the potatoes are fork-tender, about 30 minutes. (Mine only took 5 minutes because the potatoes were itty bitty).
2

Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of salt crystallizes.
3

Meanwhile, put the butter in a microwaveable-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping.

Nutrition Information

No nutrition information available for this recipe