My sister made these in her Instant Pot when I visited over the Summer. I found a way to make them on the stove top. Small potatoes work best for the most flavor!
Makes 8 servings
3 pounds new white or yellow potatoes, smaller potatoes are best
1 1/2 cups kosher salt
8 tablespoons butter, melted
Wash the potatoes and set aside
Fill a large pot with water, at least 3 quarts
Turn burner to medium high heat
Stir in salt until it dissolves and no longer settles on the bottom
Place potatoes in the pot and bring to a boil
Reduce heat and simmer until potatoes are tender but firm, about 15 minutes
While the potatoes are cooking, melt the butter in a small pan over medium heat
Drain potatoes, but do not rinse!!!
Pour melted butter over potatoes and serve immediately
“Salt potatoes are a regional specialty of Syracuse, New York, a.k.a. The Salt City. Salt potatoes date to the 1800s, invented by local salt mine workers who created a simple and inexpensive lunch by boiling small potatoes in brine. The potatoes are still very popular today with the Central New York crowd, making an incredibly easy and delicious side dish.”