Salt Potatoes Recipe

Salt Potatoes Recipe Introduction Salt potatoes are a simple yet incredibly flavorful dish that originated in Central New York, particularly in Syracuse, where they have been a regional favorite since the 1800s. These small, creamy potatoes are boiled in heavily salted water, creating a deliciously tender interior with a unique, slightly salty skin. Once drained, they are traditionally served with melted butter, making them rich, buttery, and irresistibly good. The history of salt potatoes dates back to Irish immigrants who worked in the salt mines of Syracuse. They would bring small, young potatoes to work and boil them in the briny water from the salt springs. Over time, this simple method became a beloved regional dish, often served at summer picnics, barbecues, and alongside grilled meats. The secret to perfect salt potatoes lies in the high salt concentration in the boiling water, which prevents the potatoes from becoming waterlogged and enhances their natural creaminess. The thin, slightly wrinkled skin absorbs just the right amount of salt, making every bite perfectly seasoned. Whether served as a side dish or enjoyed on their own, salt potatoes are an easy and delicious way to experience a taste of upstate New York tradition. Ingredients 2 pounds small, waxy potatoes (such as new potatoes or baby Yukon Gold) 1 cup salt 8 cups water 4 tablespoons unsalted butter, melted