Salt Potatoes


Salt Potatoes

Salt Potatoes
30 Min

Salt potatoes add excitement to your table. Bite-sized creamer potatoes are dressed up with a light, salty coating and cooked to tender-as-can-be tasty perfection.

What You'll Need

  • 3 pounds small new (creamer) potatoes
  • 4 quarts water
  • 1 cup salt (see Note)
  • 1/2 cup (1 stick) butter

What to Do

  1. Place potatoes and water in a large pot. Pour salt over potatoes, cover, and bring to a boil over high heat.
  2. Reduce heat to medium and cook 20 to 25 minutes, or until potatoes are fork-tender. Drain and serve with melted butter for dipping.


For that authentic Central New York flavor, use an additional 1/2 cup salt. And if you have any of these left over, they’re perfect for making home fries to serve with any of your favorite breakfast recipes.

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So simple but they look so good!

They're unbelievable! I'm making them tomorrow actually. (I'm from Syracuse) Sometimes I don't buy the "Salt Potatoes" they sell here because the potatoes seem to be getting bigger and bigger and I like them small enough to fit in your mouth whole. Any small potatoes will work. Try to get a variety that has a medium thick skin. You don't want it too thick but thick enough so that they don't absorb too much salt and they pop when you bite into them. Some advise on making these: 1) Use a big pot or the salt water will boil over and make a mess. 2) Boil uncovered for 20 minutes. Any more than that and they get mushy, 3) The melted butter for dipping is a must! 4) It's good to let them cool for 5 minutes or they can burn the roof of your mouth!

What seems at first glance to be an excess of salt, is actually there to cause the water to boil at a higher temperature than it normally would. The potatoes are not peeled, so they do not absorb salt from the cooking water. But the higher cooking temperature causes the cooked potatoes to have a more fluffy, "creamy" texture; hence the creamer potatoes. It's best to use small, bite-size potatoes.

I live just outside Springfield, Illinois and have never heard of salt potatoes before - where do you find "creamer" potatoes? I've never heard of them. I would really like to try them.

They are called new potatoes...they look like regular potatoes but are much smaller.

I am going to try these but.... These potatoes are peeled before dipping in butter, right?need reply before making. ty

Nope. Don't peel them! Just pop them into your mouth as they are. It is a taste memory from my growing-up in CNY a very long time ago. Actually found them recently in the supermarket. My family had never had them - deprived upbringing - and the entire bag was gobbled-up in no time.

can't wait to try them!

I am from Spencerport, NY near Rochester and I always loved these potatoes. We had them at clam bakes.

I use to live in Syracuse. Now live in Pittsburgh, PA area. Sure miss those salt potatoes especially at family gatherings. ;)

Just an added note -- Make sure the potatoes are left whole AND unpeeled - if cut or peeled, the potatoes absorb too much of the salt. I found the same recipe on Cooks Country (the crew from america's Test Kitchen) AND they were called Syracuse Salt Potatoes.

I am from central NY and used to eat these as a child. We never used the entire amount of salt that use to accompany the bag of potatoes. If you have high blood pressure be sure to omit the salt. The potatoes alone with butter or margarine are quite delicious.

They are still wonderful ;)

that's n awful lot of salt, I'm kinda scared of that

try them. They are sooo good.

Make sure the potatoes are left whole AND unpeeled - if cut or peeled, the potatoes absorb too much of the salt. I found the same recipe on Cooks Country (the crew from america's Test Kitchen)

How much sodium per serving? We all like salt....But!?!

Please try them!!!! Nothing like them

That sounds like an awful lot of salt. Wouldn't it be too salty?

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The salt used for these potatoes is not regular salt but kosher salt. Makes a BIG difference.


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