Salt Potatoes
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Serves: 8-10 servings
Salt potatoes are a fixture of summertime picnics, feasts, barbecues and festivals in Western New York for great reason; they're creamy, tender, salty, buttery and vastly superior to the average boiled potato.
  • 3 quarts of water
  • 12 ounces (approximately 1½ cups) fine salt
  • 4¼ pounds one-to-two bite sized new white boiling potatoes, washed (*see notes)
  • 1 stick cold butter (4 ounces), cut into 8 pieces
  • Optional:
  • Chopped parsley for garnish
  1. Bring water to a boil in a large stockpot or soup pot over high heat.
  2. When water reaches the boil, stir in all of the salt.
  3. Lower the potatoes into the water, one or two at a time, taking care not to splash yourself.
  4. Return the water to a boil, lower heat to medium and simmer until the potatoes are tender, between 15 and 25 minutes, depending on the size of the potatoes. (**See notes for methods on testing the potatoes for doneness.)
  5. Pour the water and potatoes into a colander in the sink and leave to air dry for 5-10 minutes.
  6. Transfer the potatoes to a serving dish and dot with the pieces of butter.
  7. Serve as is or garnish with chopped parsley.
To Store Leftovers:
  1. Pour potatoes and butter from the bowl into a container with a tight fitting lid or a zipper top bag.
Salt potato kits, sold all over Upstate New York, use a very specific size of potatoes; Size B, Grade US no. 2. While most grocery stores don't define their potatoes using this method, you can't go wrong buying small creamer potatoes that are one-or-two-biters. The shape of the potato doesn't matter at all.

*To test your potatoes, use tongs to lift a large potato from the boiling water. A skewer plunged into the potato should pass through the potato completely if it is done.
Recipe by Foodie With Family at