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
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.
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!
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.
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.
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) or Truffle Aioli (aioli made with a generous dose of truffle oil).
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.)
- Cheesy Potatoes (These are a must at all of our family gatherings! No canned soup or frozen hash browns required!)
- 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.
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 Recipe Video (sound on 😉)
Salt Potatoes
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 1/2" 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
- Serve these potatoes with melted butter, pesto, or, my favorite, Garlic Aioli.
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.]
Drenched in butter sounds good to me, Aruvqan! Thank you for your comment. 🙂
I’m not sure they look like French fries, but I’m so intrigued! I cannot wait to make them!
I’m excited for you to try them, Mimi!
Love this different idea for how to enjoy potatoes. That salty skin all delicious and crisp. Then biting into the creamy center. Yum!!
They’re addictive, Neil! 🙂 I hope you give them a try!
Marissa, these potatoes are gorgeous! Love that crispy, crackly salted skin! And so easy, too!
Thanks so much, Kelly!
What a neat idea, it sounds delicious. I think I would just devour the potatoes, no need for any other dishes!
Love it! Yes, you could definitely make a meal of these!
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
Can’t wait to hear what you think, Valentina!
Wow! What a great variation to regular baked potatoes, and who doesn’t love potato skins?!
Exactly! Thanks, Kevin!
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.
Hope you love these, Kankana!
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!!
oooh, I need to hear more! 🙂 Thanks, Annie!
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!
I’m so excited for you to try these, Mary Ann! Definitely let me know what you think. 🙂
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!
Thank you, Cheyanne! I think you’re going to LOVE these!
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!
Ha! You and me both, Leanne. I’ve also been known to catch things on fire under the broiler. 😉
Never heard of salt potatoes before, but would definitely try! Bet they’re delish! A happy accident, indeed 😉
Hope you love them, Dawn!
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! 🙂
That’s such a great description! Let me know how it goes, David!
Simple, easy and yummy!!!
Thanks so much!
It’s very popular over here. Haven’t made one in a while.
So good, right? 🙂
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!
That is the perfect description, Jeff! Thank you!