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Syracuse salt potatoes are a regional specialty of Syracuse, New York, aka "Salt City." Salt potatoes date to the 1800s, and were invented by local salt mine workers who created a simple and inexpensive lunch by boiling small potatoes in brine. The potatoes are still very popular today with the Central New York crowd, making an incredibly easy and delicious side dish.
Ingredients
- 4 pounds new potatoes
- 1 ½ cups fine salt
- 8 tablespoons butter, melted
Directions
Step 1
Wash potatoes and set aside.
Step 2
Fill a large pot with water; stir in salt until fully dissolved and no salt sinks to the bottom of the pot. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot and let the salt crust develop.
Step 3
While potatoes are cooking, melt butter in a small pan over medium-high heat, or in the microwave. Drizzle over hot potatoes.
Editor’s Note
The nutritional information displays the entire amount of salt used in the recipe; the actual amount consumed will be less.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 277 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat7g | 37% |
| Cholesterol31mg | 10% |
| Sodium95mg | 4% |
| Total Carbohydrate40g | 14% |
| Dietary Fiber5g | 18% |
| Total Sugars2g | |
| Protein5g | |
| Vitamin C45mg | 224% |
| Calcium31mg | 2% |
| Iron2mg | 10% |
| Potassium959mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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