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    Recipes » Side Dish » Potato Sides

    Salt Potatoes

    Published: Sep 10, 2019 · Modified: Dec 16, 2020 by Marissa Stevens · 40 Comments

    Gluten FreePaleoVegetarianMediterraneanWhole30Vegan

    This post may contain affiliate links.

    Jump to Recipe Jump to Video

    I spotted these Salt Potatoes at a friend's party several weeks ago. What caught my eye was the visible salt crust coating the cute crescent moon shape of fingerling potatoes. And then I had a bite! Crackly, crisp skin gave way to a hot, creamy center - all the qualities I look for in a perfect french fry, but without a bit of oil. I had to have the recipe.

    salt potatoes served on a brushed metal platter

    At first I thought my friend was joking when she said that they were just potatoes boiled in salted water. But here's the key: they are potatoes boiled dry in salted water.

    Jump to:
    • Recipe Origins
    • Get the salt just right.
    • Pair With
    • More of My favorite Potato Recipes
    • How to Make Salt Potatoes
    • Recipe Video (sound on 😉)
    • Salt Potatoes
    • 💬 Comments

    I imagine some distracted cook letting potatoes boil away, then a moment of realization and panic hits: "I forgot the potatoes!" Only to discover a dry pan of pristine potatoes clothed in crispy skin with a fine as fairy dust salt crust. Thank goodness for happy accidents!

    Recipe Origins

    Her salt potatoes recipe came from a cookbook called Spanish Flavors by José Pizarro. But I've since discovered that these are a favorite in the US too.

    I grew up on the west coast of the US. If I'd grown up on the east coast, specifically in Central New York, these would have been familiar. Apparently "Syracuse Potatoes" are a summer staple at family get togethers and fairs when potatoes are first harvested.

    The main differences between José's recipe and traditional Syracuse potatoes are: the style of potato he suggests (fingerling instead of young, white potatoes), that his are boiled dry (Syracuse potatoes are boiled until tender and strained), and that he calls for a lot less salt. The traditional recipe for Syracuse Potatoes calls for a whopping one cup of salt to six cups of water. José's recipe calls for 2 tablespoons of flaky sea salt to a quart of water and, after testing the recipe several times, I prefer even less.

    Get the salt just right.

    A heaping tablespoon of flaky sea salt per quart of water coats each potato in a thin, sharply salty crust. Perfect. Any more than that creates a thicker, too-salty crust that I found myself aggressively brushing away.

    For the majority of the 30 minutes or so that it takes for these potatoes to boil dry, you can busy yourself with other things. But when the water is nearly gone, you'll need to watch vigilantly until the last sign of water evaporates. Then you'll turn the heat to low and give the potatoes a few gentle turns to fully dry the skin and set the salty crust.

    Pair With

    Salt potatoes are wonderful on their own and even better with something delicious for dipping. You have endless options! Melted butter is the dip of choice in Syracuse and José includes a recipe for Cilantro Mojo (what my friend served): wonderful, but dangerous for people who have a knack for dribbling drippy dips down their shirts at parties. (ahem) I prefer serving these with a thick dip like Garlic Aioli or a version of it like Pesto Aioli (equal parts aioli and pesto - classic pesto or Almond Pesto) or Sriracha Aioli (aioli made with a generous dose of sriracha sauce).

    More of My favorite Potato Recipes

    • Breakfast Potatoes (Incredibly crispy on the outside and creamy in the middle, using a method that might surprise you!)
    • Skillet Potatoes (Similar to my breakfast potatoes, but made on the stove top instead of the oven.)
    • Italian Roasted Potatoes (Herbaceous and perfectly crispy outside and buttery within.)
    • Mashed Red Potatoes (A holiday favorite!)
    • Twice Baked Potatoes (An overstuffed version of the classic steak house side!)

    How to Make Salt Potatoes

    Step 1: Cover a single layer of fingerling potatoes in a wide, shallow pan. Cover with cold water and sprinkle with salt.

    pouring water and sprinkling salt over fingerling potatoes in a wide shallow pan

    Step 2: Bring to boil; allow to rapidly boil until water has evaporated.

    Step 3: Reduce heat to low and gently turn potatoes until their skin is completely dry. Transfer to platter and serve.

    salt potatoes ready to serve

    Recipe Video (sound on 😉)

    SUBSCRIBE TO VIDEOS

    salt potatoes served on a brushed metal platter

    Salt Potatoes

    Marissa Stevens
    Who knew that just potatoes, salt, and water could create such a delicious dish! Fingerling potatoes get buttery smooth on the inside with a crisp, salty crust on the outside to make an addictive appetizer!
    5 from 14 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Course Appetizer, Side Dish
    Cuisine American, Mediterranean
    Servings 6 people
    Calories 116 kcal

    Ingredients
      

    • 2 pounds fingerling potatoes ideally of similar size, scrubbed but not peeled
    • 1 heaping tablespoon flaky sea salt such as Maldon
    • 1 quart cold water just enough to cover

    Instructions
     

    • Arrange the potatoes in a single layer in a wide, shallow pan (I used an 11" diameter pan with 2 ½" high sides). Pour enough cold water to cover (about 1 quart). Sprinkle salt over water and bring to boil over medium-high heat.
    • Leave potatoes at a rapid boil until water has evaporated, about 30 minutes. Reduce heat to low and gently lift and turn potatoes until their skins are wrinkled and completely dry. Transfer to platter and serve.

    Notes

    1. Serve these potatoes with melted butter, pesto, or, my favorite, Garlic Aioli.

    Nutrition

    Calories: 116kcalCarbohydrates: 26gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 1180mgPotassium: 637mgFiber: 3gSugar: 1gVitamin C: 30mgCalcium: 23mgIron: 1mg
    Keyword 4th of July, baby shower, dinner party, easy, fast, father's day, game day, gluten free, Independence Day, summer, vegan, vegetarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Potato Sides

    • Roasted Green Beans and Potatoes
    • Cheesy Potatoes
    • Skillet Potatoes
    • Fondant Potatoes

    Reader Interactions

    Comments

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      Recipe Rating




    1. Lorraine @ Not Quite Nigella says

      August 20, 2020 at 6:54 pm

      5 stars
      Marissa, these were wonderful! Thank you so much for sharing this recipe 😀 And I think your measurement of salt was spot on.

      Reply
      • Marissa Stevens says

        August 22, 2020 at 1:02 pm

        You made my day, Lorraine! I'm so glad you enjoyed these. Love to think of you serving these at parties since you throw the best parties EVER.

        Reply
    2. Susan says

      January 19, 2020 at 6:03 am

      I had never heard of these and made them for the first time last evening to accompany a roast. A delicious meal as an offset to the snowy day-in in Toronto, made even better with these potatoes! Definitely a company-worthy dish.

      Reply
      • Marissa Stevens says

        January 19, 2020 at 5:26 pm

        I'm so glad these were a hit, Susan! It's so fun to serve these to people who haven't had them because they look a bit curious, but then taste incredible!! 🙂

        Reply
    3. David Porter says

      November 20, 2019 at 1:35 am

      5 stars
      These are great. A speciality of the Canary Islands, or so they claim! Really easy to cook and very good to eat1

      Reply
      • Marissa says

        November 20, 2019 at 11:44 am

        Thanks, David!

        Reply
    4. Aruvqan says

      September 18, 2019 at 6:55 pm

      Coming from western NY, the recipe for our salt potatoes was supposedly originated by workers at the salt mines boiling potatoes in the brine tanks, and we don't boil them dry, they don't have a salt crust of any sort, they are served drenched with butter and fresh snipped parsley if you have the parsley. Occasionally a sprinkle of paprika if you want to get fancy.

      [I actually use True Lemon salt free Lemon Pepper and dried thyme on my salt potatoes with the butter - never margarine, though it is pretty good with olive oil if you have a vegan around.]

      Reply
      • Marissa says

        September 19, 2019 at 7:36 am

        Drenched in butter sounds good to me, Aruvqan! Thank you for your comment. 🙂

        Reply
    5. mimi rippee says

      September 17, 2019 at 6:03 am

      I'm not sure they look like French fries, but I'm so intrigued! I cannot wait to make them!

      Reply
      • Marissa says

        September 24, 2019 at 4:59 pm

        I'm excited for you to try them, Mimi!

        Reply
    6. Neil says

      September 16, 2019 at 2:21 am

      5 stars
      Love this different idea for how to enjoy potatoes. That salty skin all delicious and crisp. Then biting into the creamy center. Yum!!

      Reply
      • Marissa says

        September 16, 2019 at 11:04 am

        They're addictive, Neil! 🙂 I hope you give them a try!

        Reply
    7. Kelly | Foodtasia says

      September 15, 2019 at 7:09 am

      5 stars
      Marissa, these potatoes are gorgeous! Love that crispy, crackly salted skin! And so easy, too!

      Reply
      • Marissa says

        September 16, 2019 at 11:04 am

        Thanks so much, Kelly!

        Reply
    8. Matt - Total Feasts says

      September 13, 2019 at 12:14 am

      5 stars
      What a neat idea, it sounds delicious. I think I would just devour the potatoes, no need for any other dishes!

      Reply
      • Marissa says

        September 16, 2019 at 11:04 am

        Love it! Yes, you could definitely make a meal of these!

        Reply
    9. Valentina says

      September 12, 2019 at 8:17 pm

      5 stars
      Marissa, this is so cool! I've made salt potatoes before, but never with this method, which is much more interesting and creates that awesome salt "crust." I will definitely be trying it. 🙂 ~Valentina

      Reply
      • Marissa says

        September 16, 2019 at 11:05 am

        Can't wait to hear what you think, Valentina!

        Reply
    10. Kevin says

      September 12, 2019 at 6:38 pm

      5 stars
      Wow! What a great variation to regular baked potatoes, and who doesn't love potato skins?!

      Reply
      • Marissa says

        September 16, 2019 at 11:05 am

        Exactly! Thanks, Kevin!

        Reply
    11. Kankana Saxena says

      September 12, 2019 at 3:21 pm

      5 stars
      WOW I never knew of this dish until. It's such a interesting way to induce flavor in potatoes. I definitely need to try this.

      Reply
      • Marissa says

        September 16, 2019 at 11:05 am

        Hope you love these, Kankana!

        Reply
    12. annie@ciaochowbambina says

      September 12, 2019 at 11:26 am

      5 stars
      Yep - we use a lot more water and salt, and then we throw them in the oven with (too much 😉 ) butter - and they're great - but I can't wait to try your iteration!! They look perfect!!

      Reply
      • Marissa says

        September 16, 2019 at 11:05 am

        oooh, I need to hear more! 🙂 Thanks, Annie!

        Reply
    13. Mary Ann | The Beach House Kitchen says

      September 12, 2019 at 9:20 am

      5 stars
      I've heard of these Marissa, but I've never tried them! Your post is enticing me for sure! I'll let you know how we like them!

      Reply
      • Marissa says

        September 16, 2019 at 11:24 am

        I'm so excited for you to try these, Mary Ann! Definitely let me know what you think. 🙂

        Reply
    14. Cheyanne @ No Spoon Necessary says

      September 11, 2019 at 10:54 am

      5 stars
      I looooove baked potatoes with a thick coating of salt on the skin, so these mini salt potatoes are screaming my name!! I kid you not, I could probably just eat these for dinner! Love how easy they are to make too!!!! Perfection! Pinned!

      Reply
      • Marissa says

        September 16, 2019 at 11:25 am

        Thank you, Cheyanne! I think you're going to LOVE these!

        Reply
    15. Leanne says

      September 11, 2019 at 8:52 am

      5 stars
      I've never heard of salt potatoes, but these sound perfect for me. I'm known for leaving things on the stovetop or in the oven and forgetting about them! I love the simple technique in making these potatoes, and they sound super delicious!

      Reply
      • Marissa says

        September 16, 2019 at 11:26 am

        Ha! You and me both, Leanne. I've also been known to catch things on fire under the broiler. 😉

        Reply
    16. Dawn - Girl Heart Food says

      September 11, 2019 at 5:57 am

      5 stars
      Never heard of salt potatoes before, but would definitely try! Bet they're delish! A happy accident, indeed 😉

      Reply
      • Marissa says

        September 16, 2019 at 11:27 am

        Hope you love them, Dawn!

        Reply
    17. David @ Spiced says

      September 11, 2019 at 5:09 am

      5 stars
      Salt potatoes are indeed very common here in this part of the country. In fact, during this time of the year, they sell huge bags of 'salt potatoes' at the store. Somehow I've managed to not actually make a bag yet...but this post is making me want to stop by and pick up some potatoes today. Like Jeff said, they look like big fat delicious French fries! 🙂

      Reply
      • Marissa says

        September 16, 2019 at 11:27 am

        That's such a great description! Let me know how it goes, David!

        Reply
    18. sheenam @ thetwincookingproject says

      September 11, 2019 at 2:47 am

      Simple, easy and yummy!!!

      Reply
      • Marissa says

        September 16, 2019 at 11:27 am

        Thanks so much!

        Reply
    19. angiesrecipes says

      September 10, 2019 at 9:20 pm

      It's very popular over here. Haven't made one in a while.

      Reply
      • Marissa says

        September 16, 2019 at 11:28 am

        So good, right? 🙂

        Reply
    20. Jeff the Chef says

      September 10, 2019 at 8:00 pm

      Well! I've never heard of such a thing. I'll bet they're like big fat delicious French fries. I would love to try this. Thanks for the recipe!

      Reply
      • Marissa says

        September 16, 2019 at 11:28 am

        That is the perfect description, Jeff! Thank you!

        Reply

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