Name: Syracuse Salt Potatoes
Total time: 40 min
Cuisine: Mid-AtlanticAmericanUS & Canada
Ingredients: 8 cups water; 1 1/4 cups salt; 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

Why This Recipe Works

Some Syracuse Salt Potatoes recipes call for three cups of salt, but we found that to be excessive. We reduced the salt content dramatically to create a potato recipe with a well-seasoned (not too salty) crust and ultra-creamy interior. Both kosher and non-iodized salt worked equally well. And small white or red potatoes, left whole and unpeeled, worked best in our Syracuse Salt Potatoes—if cut or peeled, the potatoes absorb too much salt. Adding chives and black pepper brought this dish to a new level.

Before You Begin

If you prefer to use kosher salt, you will need 1½ cups of Morton or 2½ cups of Diamond Crystal.

Instructions

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.