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.
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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Notes
Cooks Tips:
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 salted.
Instant Pot Directions:Cooking them in a pressure cooker is beneficial if you don't want salt water to splash on your stove and you need the potatoes done quicker. However, since you can't see what is going on inside there, you do run the risk of having some of the potatoes burst.
Add 1 cup of salt with 6 cups of water to pressure cooker. Stir and add potatoes.
Lock lid in place and cook at HIGH pressure for 1 minutes. Natural release 10 minutes, then quick release.
Drain and pour melted butter over top.
Oven Roasted Directions:
Preheat oven to 375ºF. Wash, dry potatoes, and place in a single layer on a rimmed baking pan.
Pour about 1 1/2 - 2 cups kosher salt over the potatoes so they are nestled in the salt.
Bake until tender, about 1 hour depending on size of potatoes (this can also be done with larger, russet or sweet potatoes).