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