These are creamy, buttery, salty potatoes that put every other boiled potato to shame. Salt potatoes are a staple in Upstate New York and I’ve been told that people get a wee little bit crazy about them. When I tell you that these just might be the most perfect bites of potato that I’ve ever tasted, I don’t say that lightly.
My whole family LOVES potatoes. Smashed, Mashed, Whipped, Baked, Stuffed, Roasted, Hot, or Cold: we are serious about our potatoes. But these potatoes? They just went to the top of my potato recipe list, not in small part because it’s barely even a recipe! Delicious food with no work involved to get it makes me a very happy girl!
A few weeks ago, my friend Rebecca told me that I must try Salt Potatoes. When she tells me that I “must” try something, I listen. I actually went to two stores yesterday, just to find the little potatoes, because I couldn’t get this idea out of my head. Now would be a good time to remind you that Rebecca has never steered me wrong; see evidence A (Dill Pickle Dip), B (Brown Butter Syrup), C (Ham Balls), and D (Ham Ball Stir Fry). Clearly, if she was insisting I try these simple potatoes, they must be good.
Good? These potatoes are so far past good, I don’t even have words. (or maybe I have too many words!) This is the simplest potato side dish I’ve ever made and every bite was perfect. If you’re a bit of a nerd, like I tend to be when it comes to our food sometimes, you might get a kick out of knowing that there is a scientific reason why these potatoes are almost unbelievably creamy. The extra-salty water boils at a higher temperature, causing the starch in the potatoes to cook more completely. That lightly salted skin on the potatoes will beg for a swirl through the butter and you will not regret it.
If you hang out with me on Instagram, you had a sneak peek at these potatoes last night. If you don’t follow me on Instagram, why don’t you? I love seeing you all there!
Salt Potatoes
Ingredients
- 1 1/2 quarts water
- 2 lbs one-to-two bite sized new white boiling potatoes or creamer potatoes washed
- 3/4 cup fine sea salt
- 1/2 cup butter room temperature
Instructions
- Bring the water to a boil in a medium to large pot over high heat. Add the salt and then use tongs to carefully lower the potatoes into the water, being careful not to splash yourself. Return the water to a boil and then lower the heat to medium and simmer for 15-20 minutes, until the potatoes are easily punctured with a fork or a skewer.
- Pour the boiling water and the potatoes into a colander in the sink. Do not rinse! Allow them to air-dry for 5-10 minutes. Serve the potatoes hot, with a generous spoonful of butter on the side. Dip the potato through the butter, bite, and repeat. Enjoy!
Notes
ONE YEAR AGO TODAY: Shrimp and Vegetable Fried Rice
TWO YEARS AGO TODAY: Southwestern Chicken Mexican Lasagna
THREE YEARS AGO TODAY: Making Healthy Snacks Easier
Anonymous says
I have eaten salt encrusted potatoes when I lived in Colombia, S.A.. Very yummy.
Lucia Hasbun says
This recipe sounds delicious. I'm a salt addict and am dying to try it. Might be a stupid question but do the potatoes get cold after 5-10 mins? Am I supposed to reheat them. Thanks again for the recipe. Always looking for new ones for potatoes.
Mary says
The potatoes will still be hot. Enjoy!
Sunshine says
I am from Upstate New York where these salt potatoes were created. Some one that worked at Hinerwadel's told me the trick is do not add the salt until the potatoes are boiling then add it until they start floating! They come out perfect every time, also make sure you serve them with MELTED BUTTER!!!
Diana says
must it be sea salt? Can you use regular salt?
Mary says
You are welcome to use regular salt. I imagine it will work the same.
Bryan says
I like the sound of this. How about using pink himalaya salt? The iron in the salt might be good to have
Mary Younkin says
I’m honestly not sure it would make a difference when just boiling it like this. I love the pink salt as a finish though.
Foodie says
Great article!
Your photo and its’ source have been featured on the World Food Guide website:
Betty Smith says
We make something similar here in Louisiana.
Try adding a capful of Zatarain’s liquid shrimp & crab boil when boiling.
It is amazing!!!!
Not sure if this is something you can purchase where you live but well worth having it shipped.