Salt Potatoes

This recipe originated in Syracuse, New York which was a center for salt production up until the 1920s. The super-salty water boils at a higher temperature so the potatoes cook more completely, making them extra creamy. Tossed with melted butter and fresh cracked black pepper, these are some of the best tasting potatoes I've ever eaten.



Combine salt and water and bring to a boil. Add potatoes and boil under tender enough to pierce with a fork.

Drain potatoes.

Melt butter in pot. Add freshly ground black pepper. Add potatoes and toss.



Time to prepare: 35 minutes.


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