These Easy Salt Potatoes require little more than (you guessed it) salt and potatoes to make an increibly satisfying Whole30 and gluten-free side dish.
This post was originally published August 23, 2016 and last updated June 7, 2020.
I was exposed to some unique culinary experiences while attending graduate school in central New York state.
Some experiences, mostly those involving the infamous “garbage plate,” I am actively trying to forget. But there were some aspects of local cuisine, like this recipe, that I was happy to take with me.
What are Salt Potatoes?
Salt potatoes originated in the late 19th century when Irish salt miners would boil their lunch rations of potatoes in the salty brine that surrounded them.
As a pleasant side effect, the salt crust that formed around the potatoes as they boiled prevented them from getting waterlogged. This resulted is a much drier and fluffier texture than your average boiled potato.
Today this tasty delight is a summer staple in central New York. They are served everywhere from private barbecues to state fairs.
With an accompanying side of butter (or ghee), you would never guess such a satisfying dish could be made with such humble ingredients.
The general ratio for the brine is one cup of kosher salt to about 8 cups of water. While it might seem like all this salt would turn the potatoes in sodium bombs, it actually is just the right amount to create a tasty salty coating on the skin.
How To Make Salt Potatoes
Combine one cup of kosher salt, 8 cups of water, and about 2 1/2 pounds of baby potatoes in a large pot.
Stir until the salt is completely dissolved, then bring to a low boil for 25-30 minutes, until the potatoes are fork tender.
Drain the potatoes, then watch in awe as a salty crust forms on their skin. Drizzle with melted ghee or grass-fed butter and top with chives. Enjoy!
For some more tasty potato recipes check out:
- Warm Salmon Potato Salad
- Fish Stew with Okra and New Potatoes
- Potato Salad Niçoise
- Kale Boxty (Potato Pancakes)
Salt Potatoes
Ingredients
- 2 1/2 pounds baby potatoes
- 8 cups water
- 1 cup kosher salt
- 1/4 cup melted ghee or grass-fed butter
- 2 tablespoons fresh chives
Instructions
- In a large stock pot, combine the potatoes, water and salt. As you bring the pot to a low boil, stir to dissolve the salt. Boil the potatoes for 25-30 minutes, until they are fork tender.
- Drain the potatoes and allow them to dry for a few minutes to form a salty crust. Drizzle with the melted ghee and sprinkle with chives before serving.
The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!
