You’ve never had a better potato until you’ve eaten a salt potato. This five ingredient side dish is going to blow your mind.
- 3 quarts of water
- 12 ounces (about 1 1/2 cups) fine salt
- 4 to 4 1/4 pounds one-to-two bite sized new boiling potatoes, washed (*see notes)
- 1 stick cold butter (4 ounces), cut into 8 pieces
- Add the water to a large pot and bring it to a boil over high heat.
- When the water starts to boil, add the salt and stir until it dissolves.
- Add the potatoes to the pot, 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 (see notes to help determine 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 warm with extra butter for dipping.
Rebecca’s notes on salt potatoes:
*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.
- Category: Side
- Method: Stove
- Cuisine: American
Keywords: boiled potato recipe, salt potato recipe, easy potato recipe, best potato recipe, boiled potatoes, boiled potatoes recipe, best way to make potatoes