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Syracuse Salt Potatoes

July 11, 2019 by Morgan 36 Comments

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These 4-ingredient Syracuse Salt Potatoes are a classic Central NY dish. Thin salt crusts, almost impossibly tender centers, and a drizzle of melted butter make them just as irresistible as they are easy to prepare.

These 4-ingredient Syracuse Salt Potatoes are a classic Central NY dish. Thin salt crusts, almost impossibly tender centers, and a drizzle of melted butter make them just as irresistible as they are easy to prepare. | hostthetoast.com

Every year until I was 15, my entire extended family traveled to Syracuse, New York to celebrate my great-grandfather’s birthday. And every year, we had the same traditions– we had dinner at the Clam Bar, we loaded up on half moon cookies to bring home with us (but we always ate all of them before we ever went home because we didn’t want them to get stale), we ordered tomato pie that none of the kids touched because Where was the cheese?, and we dutifully listened to my Grandpa Jim tell us all of the same stories about all of the foods they all ate growing up in that region of New York. But it wasn’t until long after my great-grandfather was gone and the yearly visits to Syracuse stopped that I first tried my favorite of all the Syracuse specialties: Syracuse Salt Potatoes.

I’m a major salt fiend. Always have been. So when I read about Syracuse’s salt-crusted, ridiculously creamy (seriously, I’ll talk about the science behind this in a few), tiny potatoes, drizzled with melted butter and sprinkled with herbs, I of course had to try them. 

Getting to the point: I did. I tried them. I ate them. I loved them. I made them again. And here I am sharing the recipe with you, because even though these Syracuse Salt Potatoes were never a traditional food we had growing up, they’re a recipe I’ll be repeating from now on (and sharing with my family this weekend when we have our family reunion– in my neck of the woods this time). 

WHAT ARE SYRACUSE SALT POTATOES?

Sure, the name makes it seem pretty straight-forward: Syracuse Salt Potatoes are salty potatoes from Syracuse– of course— but for such an incredibly simple dish, there’s actually a lot to learn about them.

Syracuse, New York got its first big influx of European settlers due to the fact that it was “The Salt City”– nicknamed for the big, salty brine springs on the southern side of Onondaga Lake. By the mid-1800s, salt production had grown into a prosperous industry in Syracuse. The increasing need for salt workers drew in poor, often illiterate Irish immigrants who had used their only money to buy the $50 passage to America following The Irish Potato Famine. These workers would take the salt water from the springs and boil them in giant cauldrons in order to evaporate the water, leaving behind the salt. 

Eventually, the workers began to bring bags of bite-sized potatoes with them to work for lunch and toss them into the salt brine cauldrons, boiling the potatoes in their skins. When the potatoes were scooped from the boiling water, they developed the thin crust of salt around the skin that made them into an iconic Syracuse dish.

It isn’t until you’ve drained the potatoes of their salty water and watched as the sparkly, salty crust developed; then dunked or doused them in butter and herbs and bitten into their tender centers that you realize that Syracuse Salt Potatoes are so much more than just salty potatoes. They’re the absolute perfect iteration of boiled potatoes. There’s no question.

THE SCIENCE BEHIND SALT POTATOES

What makes the salt crust happen? The same thing that allowed salt workers to process the salt brine in boiling cauldrons in the first place– evaporation. As the water evaporates, it leaves behind the salt, which clings to solid surfaces (such as the pot or the potatoes).

But the salt crust isn’t the only interesting thing that happens when you boil potatoes in a pot of extremely salted water. The skin also shrivels and becomes delicate as the salt dries out and thins the skins of the potatoes. And most interestingly (and deliciously): The potatoes flesh becomes incredibly, almost unbelievably creamy inside. Believe it or not, they even taste more potato-y.

There’s two reasons that we think that happens, and both have to do with the moisture inside of the potatoes. The first idea is that the boiling temperature of the water is raised so much by the presence of the salt that it causes the moisture inside of the potatoes to turn to steam, thereby more fully cooking the potato flesh inside of their skins. Another thought is that excess liquid in the potatoes is drawn out through the skin and toward the salty solution in the pot.  While the skin acts as a barrier to prevent the salt water from penetrating the potatoes, the moisture in the potatoes can find its way out, leaving behind less water and more densely packed starchy potato goodness. 

TIPS FOR HOW TO MAKE THE BEST SYRACUSE SALT POTATOES

Syracuse Salt Potatoes require just four ingredients– less if you want to leave out the herbs. (Or more if you count water as an ingredient. I don’t. To each their own.)

All you need is butter, potatoes, salt, and herbs. Er, and water. The fifth maybe-it-counts-as-an-ingredient ingredient. The point is, it’s pretty easy. However, you need to make sure you get the right stuff.

Let’s talk potatoes. There are tons of them out there, but for this recipe you really need bite-sized baby potatoes. If you want your Salt Potatoes to be as authentic as possible, you want to get tan-skinned potatoes, as red-skinned potatoes aren’t traditional. That being said, I’ve tried making them with multiple types of potatoes and I’ve found that, as long as you use new potatoes, you’ll get good results. The smaller, the better.

Don’t be tempted to buy bigger potatoes and cut them before boiling, or you’re in for a world of saltiness. Remember, the skin keeps all of that salt from being absorbed by the potato’s flesh, which means once you slice them, there’s no saving them.

Also, don’t wait for all of the water to evaporate and to see the salt crust to take your potatoes out of the pot. The crust will appear– like a magic trick– while the potatoes sit in the colander. Leave them in too long and you’ll wind up with a salt crust so thick, no one will be able to stomach them. Not even the most dedicated of salt lovers, like myself.

Follow those tips and there’s honestly no way you can go wrong with these!

MORE POTATO RECIPES TO LOVE

  • Smoky Bacon-Wrapped Baby Potatoes
  • Grilled Potato Wedge Fries with Roasted Garlic Aioli
  • Nacho Baked Potatoes
  • Spinach and Artichoke Dip Baked Potatoes
  • Crispy Sea Salt and Vinegar Roasted Potatoes
  • Warm Chorizo Potato Salad

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Syracuse Salt Potatoes


★★★★★

5 from 11 reviews

  • Author: Morgan
  • Total Time: 40 mins
  • Yield: 6 1x
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Ingredients

Units Scale
  • 3 pounds new potatoes, scrubbed clean
  • 1 cup kosher salt
  • 4 tablespoons unsalted butter
  • Fresh herbs, chopped, to serve

Instructions

  1. Whisk the salt into a gallon of water in a large pot until fully dissolved and no salt sinks to the bottom of the pot. Add the potatoes to the pot, bring to a boil over high heat, and then reduce to a simmer and cook until the potatoes are fork-tender and about a quarter of the water has evaporated, about 25-35 minutes.
  2. Drain the potatoes in a colander and allow to sit while salt crust develops. Meanwhile, melt the butter in a microwave-safe bowl. Drizzle the melted butter over the potatoes or serve on the side for dipping. Sprinkle the potatoes with chopped herbs and serve immediately.
  • Prep Time: 10 mins
  • Cook Time: 30 mins

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Filed Under: Food, Gluten Free, Potatoes, Side Dishes + Vegetables Tagged With: Baby Potatoes, Central NY, herbs, Mini Potatoes, New Potatoes, New York, NY, potato, Potatoes, Recipe, Red Potatoes, salt, side, side dish, Syracuse, Waxy Potatoes, Yellow Potatoes

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Comments

  1. Bintu | Recipes From A Pantry says

    July 11, 2019 at 4:10 pm

    Oh wow, these sound absolutely divine! I’ll definitely be giving these a try!

    ★★★★★

    Reply
    • Janice Moore says

      September 11, 2020 at 5:11 pm

      What a delicious surprise!!! So easy and soooo awesome!!

      Reply
    • GRACE says

      January 31, 2021 at 8:43 pm

      This will be my third time making this delightful dish! O find that i crave the salty buttery goodness! O like to use the white and purple potatoes but tonight I have chosen golden yellow!!

      ★★★★★

      Reply
  2. Justine says

    July 11, 2019 at 4:23 pm

    Perfect side dish with chicken!

    ★★★★★

    Reply
    • LMSCSM says

      November 10, 2022 at 8:59 pm

      My immediate thought exactly! I can’t wait and either can my family for me to make them with this chicken. https://www.bonappetit.com/recipe/no-fail-roast-chicken-with-lemon-and-garlic

      Reply
  3. Jill says

    July 11, 2019 at 4:33 pm

    I have never heard of this method for cooking potatoes. So interesting and now I have to try them!

    ★★★★★

    Reply
  4. Cliona says

    July 11, 2019 at 4:55 pm

    What a fun way to cook with potatoes! Love that it’s so simple and uses so few ingredients. Perfect for summer picnics!

    ★★★★★

    Reply
  5. Sandhya Hariharan says

    July 11, 2019 at 5:59 pm

    Such a delicious looking appetiser. This new method of cooking sounds interesting. I have never heard it before..

    ★★★★★

    Reply
  6. Donna says

    July 12, 2019 at 3:18 am

    I’ve lived in Syracuse my whole life. These potatoes are a summer time tradition. I’ve never had them sprinkled with herbs but the melted butter is a must. Everyone gets their own small bowl of butter to dunk either a whole bite size potato in or after they’re cooked cut them in half to dunk. Absolutely delicious!

    ★★★★★

    Reply
    • Diane Sandage says

      December 28, 2020 at 10:44 am

      My bff brought me State fair salt potatoes in the bag as a gift She’s from Salisbury Center NY and I’m from Crystal River Fl I’ve never met a potatoe I didn’t like I’m making these tonight with bbq ribs Can’t wait to try them

      Reply
  7. Kerry says

    July 12, 2019 at 8:27 am

    Thanks for sharing! I grew up in the Rochester area and had no idea these were a regional thing! I have been a bit confused as to why bags of little potatoes I buy here in Atlantic Canada don’t have instructions for salt potatoes on the side, and now I know why. I will add these to my list of recipes to make when homesick.

    Reply
  8. lisa says

    July 12, 2019 at 1:33 pm

    Growing up and living in CNY, I am familiar with all those foods you mentioned! They are all favorites around here. Kinda cool to see them mentioned in food blog. Thanks for sharing.

    Reply
  9. K sch says

    July 14, 2019 at 8:15 pm

    We eat these almost every week in the summer here in CNY ☺️ our fave !

    ★★★★★

    Reply
  10. Slick Rick says

    December 28, 2019 at 9:37 pm

    I’m originally from Binghamton ,NY and have been eating these for years and when i go to visit its always Salt potatoes and Speedies and Hoffman hotdogs(red ones not white) , and i am making the salt potatoes now as i type this , i always add the full amount of salt when boiling about 25 minutes , drain and add a stick of butter back to the pot ,melt and enjoy, i Love Love Love these !!! Slick in Knoxville TN

    Reply
  11. Rob Marshall says

    April 19, 2020 at 7:43 pm

    Best article ive seen on these bad boys. Grew up just cross the border so when we can down to pub crawl we ran into these. I make them all the time and cant believe how they stayed regional.

    Reply
  12. Zarien says

    June 10, 2020 at 8:54 pm

    I am also from Binghamton! Born at Lourdes hospital. Currently making salt potatoes for my family out here in central Fl they are about to be delighted.

    Reply
  13. witclcik says

    September 28, 2020 at 2:36 am

    Such a delicious looking appetiser. This new method of cooking sounds interesting. I have never heard it before..

    Reply
  14. Iris says

    October 2, 2020 at 4:58 am

    Which herbs would you reccomend?

    Reply
    • Robert says

      May 29, 2021 at 8:06 pm

      Parsley

      Reply
  15. Mathew says

    October 19, 2020 at 3:07 am

    Definitely worth making. Had mine with sour cream rather than butter, but I can imagine how luxurious herbed butter would be. Concentrated potato flavor, juuuuuust the right amount of salt – what’s not to love? I’m saving the brine for future batches. I figure I should get at least three or four more uses out of it before it gets too grubby to re-use.

    ★★★★★

    Reply
  16. Wendy Van Vechten says

    November 26, 2020 at 4:56 pm

    We are having them for Thanksgiving dinner this year. No turkey – we are only two people so it is filet mignon, green bean casserole, caesar salad, and your potatoes. Dessert is 7-layer caramel cake. 2020 has n0t been tradition so why should we be.

    Reply
    • Wendy Van Vechten says

      November 26, 2020 at 4:58 pm

      Sorry about the typos! “not” “traditinal”

      Reply
      • Wendy Van Vechten says

        November 26, 2020 at 4:59 pm

        “traditional”

        Reply
  17. Danice A Tucker says

    April 18, 2021 at 7:13 am

    We lived in upstate, Horseheads for a bit and were introduced to salt potatoes. I haven’t made them in years. My daughter mentioned them the other day, so I thought I’d give them a whirl.
    Thanks for posting the recipe, I couldnt remember if I needed kosher or sea salt.
    By the way, serving these along side my husband’s famous smoked ribs!

    Reply
  18. Katie says

    May 17, 2021 at 5:07 pm

    If you don’t eat them all, will they keep in the fridge for a few days? Any tips? Thanks!

    Reply
    • Morgan says

      May 18, 2021 at 10:24 am

      Yes! They reheat well 🙂

      Reply
    • Amee says

      May 30, 2021 at 9:57 pm

      The leftovers also make great homefries.

      Reply
  19. Carol says

    June 25, 2021 at 3:36 pm

    I’m from Syracuse and you can’t live a summer without salt potatoes! In the 1960’s, 1970’s and 80’s being invited to a clambake at Hinderwadl’s in North Syracuse (now closed) was heaven! Fresh local corn, clams and salt potatoes! And then there is Heid’s in Liverpool. No salt potatoes there, only the best hot dogs on earth!!! (Hoffman hot dogs and coneys) Take them across the street and eat them on a bench in Onondaga Lake park and then stroll over to the Salt Museum. Syracuse is known as “The Salt City.” You can buy a bag of salt potatoes at most Syracuse grocery stores, complete with salt, to take home to boil. So good!!!

    Reply
  20. Jenn says

    June 28, 2021 at 1:26 pm

    Can I make them ahead of time? Also, I need enough for a party of 100. How many pounds of potatoes do you recommend? Thank you!

    Reply
  21. Kat541 says

    July 20, 2021 at 3:23 pm

    Personally, I prefer 1 cup of salt for every 8 cups water.

    Reply
  22. Cosmic D says

    July 28, 2021 at 8:21 pm

    I grew up and still live in the Finger Lakes region of upstate New York. This is the best description and recipe for this dish that I have ever seen online. Yes, an upstate classic with fresh corn and steamed clams. I like to mix in pork fat, clam juice and a bit of lemon to the melted butter. I know it sounds like simple cooked potatoes to the unaware – but once you try them properly prepared as described in this recipe – well, you’ll understand. The salty crispness and creamy inside really is distinct.

    Reply
  23. BradH says

    September 17, 2021 at 10:11 pm

    These are from heaven. I dream of them for days after eating them.

    ★★★★★

    Reply
  24. Martha Cook says

    November 12, 2021 at 12:54 pm

    I’m from Syracuse NY and grew up with salt potatoes. The New York State Fair always gave samples of these out. Now I live in North Carolina. I usually order them on line for the summer parties. I was requested to make them for a Christmas party but can’t order them now I am going to use this recipe. Thank you for sharing it.

    Reply
  25. Jess says

    February 18, 2022 at 9:23 pm

    These are delicious. My new favorite potato.

    ★★★★★

    Reply
  26. Sarah says

    June 17, 2022 at 3:59 pm

    Would cooking this in an instant pot be possible?

    Reply
  27. Ivy says

    September 12, 2022 at 11:09 pm

    My potatoes have started to grow eyes! Can I just break them off and still use them or should I cut them out? OR, is it too late for them and I should buy new ones?

    Reply

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MEET MORGAN

Morgan is a full-time food blogger, pizza-related sleep talker, and self-described hobby hoarder.
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