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Syracuse Salt Potatoes: The Perfect Crust for Every Bite

Syracuse Salt Potatoes: The Perfect Crust for Every Bite
Prep
15 min
Cook
25 min
Total time
40 min
Yield
4 servings
Difficulty
Easy
Calories
240 kcal

Quick summary

“The New York state classic where baby potatoes with skin are cooked in a supersaturated brine of coarse salt. The high saline density raises the boiling point, leaving the crumb creamy like puree and the skin with a thin salty crust.”

What you need to know

  • The concentrated brine prevents water from entering through the pores of the shell, steaming the interior under pressure.
  • The evaporation of the liquid after draining without rinsing crystallizes the salt into a white and crunchy film on the shell.
  • The contrast of the velvety and buttery center with the salty crust is traditionally dipped in melted butter.

Ingredients

Main

  • grams (varieties like Yukon Gold, small red, or new potatoes) Small potatoes (baby potatoes)
  • liters (approximately, enough to cover the potatoes) Water
  • xícara (240g - YES, it's a lot of salt, don't worry!) Coarse salt (Kosher or sea salt)
  • tablespoons (melted, optional for serving) Unsalted butter

Instructions

Principal

  1. Wash the potatoes well, gently scrubbing to remove any dirt. Do not peel! The thin crust is fundamental for the formation of the salty crust and the protection of the interior. Make sure all potatoes have similar size for uniform cooking.
  2. In a large, heavy pot, place the potatoes. Add the water and coarse salt. Make sure the potatoes are completely submerged. Bring to high heat and wait for the water to boil vigorously. The salt will seem like a lot, but it is essential for the final result.
  3. Once the water boils, reduce the heat to medium-low, maintaining a gentle simmer. Cook the potatoes for approximately 20-30 minutes, or until they are soft when pierced with a fork. Do not overcook them, so they do not fall apart.
  4. Drain the potatoes completely in a sieve. The professional technique is not to rinse them under any circumstances! Return the hot, drained potatoes to the empty pot over low heat for another 1-2 minutes. Stir delicately to evaporate any remaining moisture and assist in the formation of the salty crust. Serve immediately.

Chef's tips

  • Use small new potatoes (baby or ball type) with intact thin skin, without holes, cuts or pricks.
  • Never rinse the potatoes after cooking; put them back in the hot pan to dry and form the salt crust.
  • Serve the whole potatoes steaming in a deep bowl with a small bowl of hot melted butter on the side.

Variations

  • Add crushed garlic cloves and sprigs of fresh rosemary to the melted serving butter.
  • Sprinkle finely grated parmesan cheese and chopped chives over the salt-crusted potatoes before serving.
  • Mix a pinch of cayenne pepper or smoked paprika into the melted butter to add color and heat.

Substitutions

  • Yukon Gold baby potatoes can be replaced by Monalisa baby potatoes or small red potatoes.
  • The coarse sea salt can be replaced by kosher salt or traditional coarse barbecue salt.
  • The melted butter for serving can be substituted with clarified butter (ghee) or seasoned olive oil.

How to store

Store the cooked potatoes in a closed container in the refrigerator for up to 4 days. To reheat while maintaining the silky internal texture, bake in an oven at 180°C for 10 minutes or in a dry skillet over low heat.

Can it be frozen?

Freezing whole cooked potatoes is not recommended, as the starch undergoes retrogradation in the freezer and the cellular water freezes, leaving the potato spongy and watery when thawed.

What to serve with

Classic side dish for American barbecue, ribs with barbecue sauce, grilled steaks, and corn on the cob.

Frequently asked questions

Can I pierce the potatoes with a fork to see if they are cooked?

Avoid piercing the potatoes while they cook in the brine; holes break the protective shell and let the salted water enter the core, leaving the pulp too salty.

Don't the potatoes get overly salty inside with 1 cup of salt in the water?

No, the salt does not penetrate the crumb because the intact skin acts as an osmotic barrier; only the outer skin receives a delicate film of crunchy salty crystals.

How to know if the potato is ready without piercing the skin?

Remove a potato with a spoon after 25 minutes and squeeze gently with tongs or a kitchen towel; if they give easily and are tender inside, they are all ready.

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