If you didn’t grow up in the 315 area code, you’ve probably never seen a five-pound bag of potatoes sold with a massive pouch of salt tucked inside. It looks weird. Honestly, it looks like a mistake. But in Syracuse, New York, that bag is a summer staple, right up there with Hoffman hot dogs and Dinosaur Bar-B-Que. Learning how to make salt potatoes is less of a recipe and more of a chemistry lesson that ends in the most buttery, creamy bite of food you’ll ever have.
Most people assume "salt potatoes" just means "potatoes with salt on them." Wrong. Totally wrong. If you just sprinkle some Kosher salt on a boiled potato, you’re eating a side dish. When you cook authentic salt potatoes, you’re creating a geological event in a stockpot.
The history of this dish is actually pretty gritty. In the late 1800s, Irish salt miners in Syracuse would bring bags of small, "B-size" potatoes to work. They’d dump them into the boiling brine vats used to process salt. The water was so saturated with salt that it did something magical to the starch. It didn't just season the potato; it changed the texture of the flesh.
The Science of the Crust
You need a lot of salt. No, more than that. Keep going.
To get it right, you're looking for a ratio of about one cup of salt to every six cups of water. It sounds insane. If you tasted the water, it would be undrinkable. But here is the secret: the high salt concentration raises the boiling point of the water. This allows the potato to cook at a higher temperature than usual.
Because the water is so dense with sodium, it prevents the potato from absorbing too much water. Usually, when you boil a potato, it gets waterlogged and mushy. With salt potatoes, the salt forms a microscopic crust on the skin. This seals the inside. The result is a potato that effectively steams inside its own skin.
When you bite into one, the skin should have a slight "snap" to it, and the inside should be the texture of heavy cream or custard. It shouldn’t be mealy. If it’s mealy, you used the wrong potato or not enough salt.
The Only Potato That Works
Don't even think about using a Russet. Just don't.
👉 See also: Sport watch water resist explained: why 50 meters doesn't mean you can dive
You need "B-size" salt potatoes. These are young, immature potatoes, usually whites or yellows, harvested before they get big and starchy. They have very thin, delicate skins. In Central New York, Hinerwadel’s was the gold standard for decades before they stopped packaging their own. Now, most people look for local brands like Gianelli or Williams.
If you can't find a dedicated "salt potato" bag at your grocery store, look for "Creamers" or "New Potatoes." They should be roughly the size of a golf ball. If they’re bigger than a lime, they won't cook evenly, and the skin-to-flesh ratio will be all messed up.
How to Make Salt Potatoes Without Ruining Them
First, do not peel them. Never peel them. If you break the skin, the salt will rush inside, and you’ll end up with a salt lick that is physically impossible to eat. Wash them gently. You're looking for any nicks or gashes. If a potato is cut, toss it. You need a perfect, sealed orb.
- Fill a large pot with about 2 quarts of water.
- Dump in 12 to 16 ounces of salt. Yes, the whole bag. Usually, it's fine-grain salt, not coarse. It needs to dissolve.
- Bring that brine to a roaring boil.
- Add about 4 or 5 pounds of the small potatoes.
- Let them dance in there for about 15 to 20 minutes.
You’ll know they’re done when you can pierce one with a fork and it slides off easily. But don't just leave them in the water. Once they're done, drain them immediately.
The Drying Phase
This is the part people miss.
As the potatoes sit in the colander, the moisture evaporates, and that’s when the "salt crust" appears. The potatoes will turn a ghostly, dusty white. They’ll look like they’ve been sitting in the desert. This is exactly what you want. That salt crust is the signature move of a Syracuse local. It provides a savory crunch that offsets the richness of the butter you're about to drown them in.
The Butter Situation
Salt potatoes are a delivery vehicle for butter. Period.
✨ Don't miss: Pink White Nail Studio Secrets and Why Your Manicure Isn't Lasting
You need at least two sticks of unsalted butter. Why unsalted? Because the potatoes are already wearing a coat of salt. If you use salted butter, your heart might actually stop. Melt the butter in a bowl. Some people like to throw in a little fresh parsley or maybe some crushed garlic, but purists will tell you to keep it plain.
You don't drizzle the butter. You dunk. You take the potato, submerge it in the liquid gold, and eat it in one or two bites.
Common Mistakes and Misconceptions
People get scared of the salt. They think, "Surely, this is a typo. I'll just use a tablespoon."
If you do that, you're just making boiled potatoes. You won't get the creamy texture. You won't get the crust. You won't get the history. You have to trust the brine. Most of that salt stays in the pot or on the skin; it doesn't actually penetrate into the center of the potato unless the skin is broken.
Another mistake is using cold butter. The contrast between a piping hot, salty potato and cold butter is okay, but it doesn't coat the potato correctly. The butter should be melted and warm.
Why Texture Matters More Than Flavor
We talk about flavor a lot in cooking, but salt potatoes are a texture game.
The reason this dish has survived since the 1800s isn't just because salt was cheap for miners. It's because the mouthfeel is unique. Most boiled potatoes are boring. They’re a side dish you ignore. Salt potatoes demand attention. They’re heavy, rich, and satisfying in a way that mashed potatoes wish they were.
🔗 Read more: Hairstyles for women over 50 with round faces: What your stylist isn't telling you
In Syracuse, these are served at every graduation party, every clambake, and every state fair. If you go to the New York State Fair, you’ll see people standing in the heat, eating hot potatoes out of a paper cone. It seems counterintuitive for summer food, but it works.
Regional Variations and Modern Twists
While the classic recipe is untouchable in Upstate New York, chefs have started playing with the concept. Some people use the leftover salt potatoes to make the world's best potato salad. Because the potatoes are already seasoned to the core and have that dense texture, they don't fall apart when you mix them with mayo or vinegar.
I've seen people smash them and fry them after boiling. You get the creamy interior, the salt crust, and then a crispy exterior from the frying pan. It's almost too much. Almost.
Practical Steps for Your First Batch
If you’re ready to try this, don't overthink it. Get the smallest potatoes you can find.
- Check the skins: Any potato with a bruise or a cut goes in the "trash" pile (or save them for mash later).
- The Salt Ratio: Aim for a 1:6 ratio of salt to water. It’s a lot. Just do it.
- Don't Overcook: 15-20 minutes is usually the sweet spot. If they start exploding, you’ve gone too long.
- The Presentation: Serve them in a big bowl with the melted butter in a separate ramekin for dipping.
The beauty of learning how to make salt potatoes is that it's nearly impossible to mess up if you follow the "too much salt" rule. It's a conversation starter. Your guests will see the white crust and ask what happened. Then they'll taste it, and they'll never want a regular boiled potato again.
Go find a bag of "B-size" whites. Grab a box of salt. Get the water boiling. You’re about twenty minutes away from the best potato of your life. Make sure you have plenty of napkins, because the butter-to-potato ratio should be roughly 1:1 by the time you're finished.
Once the potatoes are drained and the white salt film starts to form, move them to a serving bowl immediately while they’re still steaming. Keep the butter warm on the stove or in a small crockpot if you're serving a crowd. For a true Central New York experience, pair them with grilled chicken or charcoal-broiled hot dogs. The saltiness of the potatoes cuts right through the char of the meat.
If you have leftovers—which is rare—store them in the fridge, but don't expect the salt crust to stay crunchy. They’re best eaten within an hour of coming out of the pot. To reheat, a quick toss in a hot pan with a little more butter is your best bet to revive that creamy interior without making the skin rubbery.