The Pioneer Woman Tasty Kitchen
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Salt Potatoes

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Salt potatoes are a fixture of summertime picnics, feasts, barbecues and festivals in Western New York for great reason: they’re creamy, tender, salty, buttery and vastly superior to the average boiled potato. The distinctive light salt crust comes from boiling the potatoes in heavily salted water and air drying.

Ingredients

  • 3 quarts Water
  • 1-½ cup Fine Salt
  • 4-¼ pounds Creamer Potatoes (new White Boiling Potatoes, Size B)
  • 1 stick Cold Butter, Cut Into 8 Pieces.
  • Chopped Parsley, For Garnish (optional)

Preparation

Bring water to a boil in a large stockpot or soup pot over high heat. When water reaches the boil, stir in all of the salt. Then lower the potatoes into the water, one or two at a time, taking care not to splash yourself.

Return the water to a boil, lower heat to medium and simmer until the potatoes are tender, between 15 and 25 minutes, depending on the size of the potatoes. (**See notes for methods on testing the potatoes for doneness.)

When done, pour the water and potatoes into a colander in the sink and leave the potatoes to air dry for 5-10 minutes. Then transfer the potatoes to a serving dish and dot with the pieces of butter.

Serve as is or garnish with chopped parsley.

To Store Leftovers: Pour potatoes and butter from the bowl into a container with a tight fitting lid or a zipper top bag. Refrigerate until ready to serve.

Notes:
*Salt potato kits, sold all over Upstate New York, use a very specific size of potatoes; Size B, Grade US number 2. While most grocery stores don’t define their potatoes using this method, you can’t go wrong buying small creamer potatoes that are one-or-two-biters. The shape of the potato doesn’t matter at all.

**To test your potatoes for doneness, use tongs to lift a large potato from the boiling water. A skewer plunged into the potato should pass through the potato completely if it is done.

One Comment

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Beth on 6.20.2011

I’m from Central NY, and salt potatoes bring back so many good memories! I will definitely be making these for July 4!

2 Reviews

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mom2twosd on 8.21.2011

Never have had these but was curious and wanted to try them. Very good! Kids and husband gave approval as well. Easy and good…will make again. I used the leftover butter from Easy Baked Parmesan Tilapia recipe from this site to toss them in (and served with). SO good!

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Nicole on 6.20.2011

I love salt potatoes and we ate them all the time when I was growing up. Thanks for the recipe!

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