Syracuse Salt Potatoes at home
- Yield 6
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Syracuse Salt Potatoes at home is a sides recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 3 pounds small new potatoes (white or red, about 1 inch in diameter)
- 1/2 cup fine sea salt (see note below if using kosher salt)
- 3 quarts water
- 1/2 cup (1 stick / 113 g) salted butter
- 3 cloves garlic, pressed or grated
- freshly-cracked black pepper (optional)
Method
Bring to a boil the water. In a large stockpot, bring the 3 quarts of water to a rolling boil. Stir in the fine sea salt until completely dissolved.
Leave the potatoes. Carefully add the potatoes to the salted water. Bring to a boil uncovered for 20–25 minutes, or until fork-tender.
Tip off and dry. Move the potatoes to a colander and let them pour off for 2–3 minutes. Do not rinse. As they steam-dry, a light salty crust will form on the skins.
Make the garlic butter. While the potatoes cook, melt the butter in a small saucepan over medium-a low burner. Tip in the garlic and black pepper and cook for 1–2 minutes, until fragrant but not browned.
Plate Lay out the hot potatoes in a serving bowl. Plate with the garlic butter on the side for drizzling or dipping.
