Syracuse salt potatoes’ creamy interior is a delicious addition to any meal. The salt doesn’t penetrate the skin but leaves a nicely seasoned crust on the skin.
Syracuse Salt Potatoes
- 2 lbs new potatoes
- 4 cups water (or enough to cover potatoes)
- 1 cup ` salt
- Fresh parsley, optional
- Wash the potatoes and set them aside.
- Pour the water into a pan on the stop top. Add salt and heat over high heat stirring constantly until the dissolves and the water becomes clear again.
- Carefully add potatoes and cover the pan.
- Simmer for 15-20 minutes or until the potatoes are tender.
- Drain the water from the pan, leaving the potatoes in the pan. Recover the pan and let potatoes sit, undisturbed until the water has evaporated from the skins, leaving a fine layer of salt.
- Melt the butter and drizzle over the potatoes before serving. Sprinkle with parsley, if desired.
- Hack: Leftovers can be stored in the refrigerator for up to 5 days.
Potatoes are considered “empty calories” by many but nothing could be further from the truth!
Suggestion: Use leftover potatoes to make crispy smashed potatoes!