In Central New York, boiled potatoes seasoned with a sprinkle of salt and drizzled with melted butter are a beloved dish, especially for those who have a soft spot for potatoes. If you’re a potato enthusiast, prepare to fall head over heels with this cooking method.

Growing up in Utica, New York, I often enjoyed these delightful potatoes at community gatherings and local fairs. They are so popular that supermarkets in Central New York even sell kits with pre-measured ingredients packaged alongside mini potatoes, making it effortless to dive into this savory experience.

The distinct salty crust that envelops the potatoes is not just for show; it adds a flavor that is both addictive and memorable. Whether paired with your main dish or served on their own, these salt potatoes will elevate any meal!

Hailing originally from a simple meal for Irish salt miners in the 1800s, this dish has transformed into a fun summer side in Central New York. Imagine tender baby potatoes boiled in a heavily salted bath and then coated lavishly with butter—creamy on the inside and bursting with flavor on the outside.

But fear not, you don’t need to be reliant on store-bought mixes! Our recipe walks you through making authentic Syracuse-style salt potatoes from scratch, using just two key ingredients. The result? A delicious side dish that every potato lover should have in their recipe book. And when it comes to leftovers—grilled, fried, baked, or even mashed—the possibilities are endless!

Ingredients

• 2 quarts of water
• 1 and 1/4 cups kosher salt
• 4 pounds one-to-two bite-sized new white boiling potatoes (like Yukon Gold)
• 1 stick (or more) of unsalted butter, melted for dipping
• Optional Serving Suggestions:
  • Butter, as the original recipe recommends
  • Herbs and spices for added flavor
  • Cajun seasoning for a spicy kick
  • Taco seasoning for a twist
  • Hot sauce tossed in butter for buffalo-style potatoes
  • For leftovers: Broil them for crispy skins and sprinkle with dried oregano, parsley, and basil.

Instructions

1. Start by washing the baby potatoes and discarding any with dark spots. Good, clean spuds are essential!
2. In a large 5-quart pot, bring 2 quarts of water to a rolling boil.
3. Once boiling, add in the salt and stir until it dissolves evenly.
4. Carefully drop the potatoes into the boiling water. Set a timer for 23 minutes, or until a fork goes through them effortlessly.
5. Drain the potatoes and let them sit for about 4 minutes—the salty crust will form nicely during this time.
6. Serve them piping hot with a generous drizzle of melted unsalted butter.

Why Make Central NY Salt Potatoes?

1. Making salt potatoes at home is surprisingly easy and far superior to any packaged mix.
2. Here are some reasons to embrace this recipe:
3. Minimal ingredients: just baby potatoes and salt.
4. It’s budget-friendly and entirely gluten-free!
5. Captures the authentic taste and tradition of Central New York.
6. Perfect for barbecues, clam bakes, or family dinners.
7. No preservatives or additives—just pure, wholesome goodness!

Tips and Serving Suggestions

• If you have leftovers, don’t worry—they’re perfect for:
• Making hash browns for a frittata
• Grilling or fan-baking
• Creating crispy home fries in an air fryer
• Preparing smashed potatoes
• Inventing a potato salad (so go ahead and make extra!)
• Serving alongside corn on the cob or baked beans
• Pairing with BBQ ribs, chicken, or pulled pork
• Joining in a seafood bake with clams or shrimp
• Complementing grilled sausages or hot dogs
• Enhancing roast beef or steak dinners
• Providing a delightful side for fried fish on Friday night

The potatoes used are typically small, like baby potatoes or size B. For an herbally flavorful twist, try broiling them with some oregano, parsley, and dried basil.

Grilling Instructions for Leftover Salt Potatoes

Salt potatoes, thanks to their creamy interior, are perfect for grilling. The salty water seals in a richness that makes the inside velvety, while grilling creates a beautifully crispy exterior.

In a cast-iron skillet, lightly coat with cooking spray and add the whole potatoes (or halve them if you prefer). Season with your choice of spices for an extra flavor kick.

Set the skillet on the grill over medium heat and sauté the potatoes until they’re crispy, flipping occasionally. Alternatively, you can pop them in the air fryer at 400°F for around 11 minutes.

Add some fresh herbs like chopped basil, rosemary, or thyme, and if you dare, a sprinkle of red pepper flakes or chili powder for some heat.