Syracuse Salt Potatoes

A simple guide to making authentic Syracuse salt potatoes with five ingredients and key tips.

Discover the classic Syracuse salt potatoes recipe that transforms tiny waxy boiling potatoes into buttery, salty delights. Follow a straightforward cooking method using a heavily salted brine, cook until tender, then toss with melted butter for rich flavor. Ideal for family meals and summer gatherings.

1. Use small waxy potatoes such as new potatoes or red creamer. 2. Season the brine with non‑iodized salt for authentic taste. 3. Taste the brine; it should be as salty as seawater. 4. Cook potatoes until fork‑tender, then drain without rinsing. 5. Toss immediately with melted butter for a creamy finish.

Q: How do I make authentic Syracuse salt potatoes at home? A: Boil small potatoes in a brine of about 1 cup salt per 4‑5 cups water until tender, drain, and toss with butter. Q: What potatoes work best? A: Small, waxy varieties like new potatoes or red creamer hold shape. Q: How much salt should I use? A: Use roughly 1 cup of non‑iodized salt for 4‑5 cups water. Q: Can I prepare them ahead? A: Best served warm; they can be kept briefly but lose texture over time.