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!
- 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
- 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!
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28 Comments Leave a comment or review
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.
Shirley A Brueckner says
My grandmother use to cook potatoes this way, she always called them Potatoes with Jackets! 🙂
Mary Younkin says
Shirley – Love that name “Potatoes with Jackets”.