Syracuse Salt Potatoes

 

Syracuse Salt Potatoes

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.

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

Directions:
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.

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.