Syracuse Salt Potatoes

Syracuse Salt Potatoes
Staff Writer

Salt potatoes are the kind of simple yet delicious side that make weeknight cooking worth it... not that you should only enjoy them on weeknights! If you've never had this central New York favorite, it's worth adding to your repertoire and making frequently. These are typically served in the summer when the young potatoes are first harvested, but can be served (though less authentically) year-round.

Click here to see Make Dinner More Interesting — 8 Great Side Dish Recipes.

6
Servings
198
Calories Per Serving
Deliver Ingredients

Notes

*Note: You can use any small potatoes if you can't find new potatoes. However, you do not want to use large potatoes that are cut up.

To scale up this recipe, use 1 cup salt for every 4 pounds potatoes.

Ingredients

  • quarts water
  • 2  Pounds  new potatoes, scrubbed*
  • 1/2  Cup  fine salt
  • 1/4  Cup  unsalted butter

Directions

Bring the water to a boil in a large pot. Stir in the salt. Then, add the potatoes and return to a boil. Reduce the heat to medium and simmer until the potatoes are tender but still somewhat firm, for 15-20 minutes. Drain the potatoes and toss in a large serving dish with butter. Serve.

Nutritional Facts

Total Fat
7g
10%
Sugar
8g
9%
Saturated Fat
2g
8%
Cholesterol
37mg
12%
Carbohydrate, by difference
21g
16%
Protein
14g
30%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
3mg
4%
Calcium, Ca
44mg
4%
Fiber, total dietary
4g
16%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
47mg
7%
Selenium, Se
6µg
11%
Sodium, Na
397mg
26%
Water
10g
0%
Zinc, Zn
1mg
13%

Salt Shopping Tip

Salt enhances food by adding depth and accentuating existing flavors. Be sure to have a couple types in your cupboards. Regular iodized salt for the table is typical; sea salt is also a great investment.

Salt Cooking Tip

Bland food is never good. Be sure to season every layer of your food while cooking.

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