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Syracuse Salt Potatoes – Lot’s Wife Would Have Loved These

Not only is this Syracuse salt potatoes recipe one of the most delicious ways to cook baby spuds, it’s also one of the most interesting. I generally don’t like when people watch me cook their food, you know, in case anything gets dropped (#5secondrule), but these are kind of fun to do in front of guests; just to see that look of shock in their eyes, as you dump in all that salt. Amazingly, only a small amount of salt gets inside the potatoes, and by “small amount,” I mean “perfect amount.” 

This recipe really takes the guesswork out of seasoning. Of course, I could go into all the science behind why these don’t absorb too much salt, but that would mean having to learn it first, and then figure out how to explain it, which sounds like an awful lot of work. Instead, I’ll let my intrepid readers take wild guesses.


I mention in the video that these were invented by Irish salt miners, which is true, except I don’t think they used actual mines, but salt pools instead. Apparently digging is a lot harder than waiting for water to evaporate. Regardless, they used this abundant supply of salt to boil less-than-perfect quality new potatoes, and the rest is culinary history.


Regarding the amount of salt, I used a ratio of 1 cup of kosher salt to 5 cups of water. Believe it or not, this is actually less than traditionally used. Hey, we all don’t have salt factories in our backyards. A cup of the brand I use weighs about 6 ounces, which means if you’re using regular, fine table salt, you’ll need just over a half-cup to get the same amount of salt.

Anyway, other than having to sponge-up some salt speckles from the stovetop, this recipe is fast, easy, and truly unique. So, if you want to serve something this St. Paddy’s Day that truly celebrates Irish-American heritage, then I hope you give these salt potatoes a try. Enjoy!



Ingredients for 6 servings:
2 pounds of small new potatoes, scrubbed
5 cups of water
1 cup Kosher salt
melted butter

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