Syracuse Salt Potatoes

Syracuse Salt Potatoes Serves 6 to 8  TIME 40 minutes

WHY THIS SYRACUSE SALT POTAOES 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.

INGREDIENTS

8 cups water

1 ¼ cups salt

3 pounds small red potatoes, or small white potoates, scrubbed

8 tablespoons (1 stick) unsalted butter, cut into pieces (See Note)

2 tablespoons minced fresh chives

1 teaspoon pepper

Nutritional Information

Per Serving (Serves 8)

Calories 222; Total lipid (fat) 12 g; Fatty acids, total saturated 7 g; Fatty acids, total trans 0 g; Fatty acids, total monounsaturated 3 g; Fatty acids, total polyunsaturated 1 g; Cholesterol 31 mg; Sodium, Na 981 mg; Carbohydrate, by difference 27 g; Fiber, total dietary 3 g; Sugars, total including NLEA 2 g; Protein 3 g

 

BEFORE YOU BEGIN

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

INSTRUCTIONS

1. 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.
2. Meanwhile, microwave butter, chives, and pepper in medium bowl until melted, about 1 minute. Transfer potatoes to serving bowl and serve, passing but

Peter’s Note:  Instead of just plain melted unsalted butter, kick it up a notch and make Beurre Monte with the chives.