Syracuse Salt Potatoes

By MooK

Salt Magic

Just out of the salty water, the potatoes will look like any other boiled potato.

One minute after they’ve been drained, the characteristic salt crust will appear on the potato skins.

The high salinity means the cooking water gets hotter than normal, resulting in extra-creamy potato flesh.

Ingredients

• 8 cups water
• 14 ounces salt (see note)
• 3 pounds small red potatoes or small white potoates, scrubbed
• 8 tablespoons (1 stick) unsalted butter , cut into pieces
• 2 tablespoons minced fresh chives
• 1 teaspoon pepper

Details

Servings 6

Preparation

Step 1

You will need 1 1/4 cups of non-iodized table salt, 11/2 cups of Morton kosher salt, or 2 1/2 cups of Diamond Crystal kosher salt to equal 14 ounces.

** Bring water to boil in Dutch oven over medium-high heat. Stir in salt and potatoes and cook until potatoes are just tender, 20 to 30 minutes. Drain potatoes and transfer to wire rack set over baking sheet. Let dry until salty crust forms, about 1 minute.
** Meanwhile, microwave butter, chives, and pepper in medium bowl until melted, about 1 minute. Transfer potatoes to serving bowl and serve, passing butter at table.