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Syracuse Salt Potatoes

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  • Prep 20 min
  • Total 30 min
  • Servings 8
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Easy, salted potatoes with warm butter for dipping.
by: Moogie
Updated Jun 9, 2015
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  • 4 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)
  • 1 stick unsalted butter (I reduced this by a fourth)


  • 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
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