Salt Potatoes, also known as Syracuse potatoes, have an insanely creamy texture inside because of the amount of salt they’re boiled in. Yet, they are perfectly seasoned and heavenly tasting with drizzled melted butter poured on top.
4poundssmall red or yellow potatoes (about 1 1/2" diameter),whole, not cut or pierced
1 cupsalt,table salt or kosher
In a large pot (about 4.5 quart) place 1 cup of salt and fill with 3 cups warm water. Stir water to dissolve salt. Add washed, WHOLE potatoes to pot. Add about 3 additional cups of water to cover potatoes.
Cover and bring to a boil over high heat. Reduce heat and simmer, covered, until potatoes are fork tender, about 15-20 minutes.
Drain, pour melted butter over potatoes. Serve with chopped parsley, if desired.
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If you have varying sized potatoes, check the smaller ones at 15 minutes. If they are tender, remove with a slotted spoon and keep warm. Continue to boil the larger ones until ready.
Over cooking the potatoes will cause the skins to rupture, letting the salt infiltrate in. If you do have any potatoes that burst, discard those because they will mostly likely be overly salty.