Extra Creamy Syracuse-Style Salt Potatoes

This easy salt potatoes recipe, 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. Learn the trick to making boiled potatoes immensely better!

Prep Time 5

Cook Time 20

Total Time 20

Servings

Author Melissa Erdelac

Ingredients

4 pounds small red or yellow potatoes (about 1 ½" diameter) whole, not cut or pierced
1 cup salt table salt or kosher
3 tablespoons butter melted
optional chopped parsley for serving

Instructions

In a large pot (about 4.5 quarts) place 1 cup of salt and fill with 3 cups warm water. Stir water to dissolve salt. Add the washed, WHOLE potatoes to pot. Add about 3 additional cups of water to cover potatoes.
4 pounds small red or yellow potatoes (about 1 ½" diameter), 1 cup salt
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.
3 tablespoons butter

Notes

Cooking 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.

Recipe adapted from Allrecipes

Nutrition