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Salt Potatoes: creamy, tender, and vastly superior to the average boiled potatoes, these fixtures of the Western New York festival and barbecue scene signify summer.
4.91 from 11 votes

Salt Potatoes

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.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Servings 10
Calories 112kcal
Author Rebecca Lindamood


  • 3 quarts of water
  • 12 ounces fine salt approximately 1 1/2 cups
  • 4 1/4 pounds one-to-two bite sized new white boiling potatoes *see notes, washed
  • 1 stick cold butter 4 ounces, cut into 8 pieces
  • Optional:
  • Chopped parsley for garnish


  • Bring water to a boil in a large stockpot or soup pot over high heat.
  • When water reaches the boil, stir in all of the salt.
  • Lower the potatoes into the water, one or two at a time, taking care not to splash yourself.
  • 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.)
  • Pour the water and potatoes into a colander in the sink and leave to air dry for 5-10 minutes.
  • Transfer the potatoes to a serving dish and dot with the pieces of butter.
  • Serve as is or garnish with chopped parsley.

To Store Leftovers:

  • 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.


Calories: 112kcal | Carbohydrates: 23g | Protein: 4g | Sodium: 13219mg | Potassium: 796mg | Fiber: 4g | Vitamin C: 21.9mg | Calcium: 75mg | Iron: 6.4mg