Syracuse Salt Potatoes Recipe

Potatoes: Small new potatoes are ideal for this recipe due to their creamy texture and ability to absorb the salty flavor.

Salt: A large quantity of salt is used to create the unique crust and flavor of Syracuse salt potatoes.

Butter: Melted butter is drizzled over the potatoes before serving, adding richness and enhancing the overall taste.

When preparing Syracuse salt potatoes, ensure that the potatoes are of uniform size to guarantee even cooking. After boiling, allow the potatoes to dry completely in the colander; this helps the salt form a delicate crust on the skin, enhancing the flavor. Serve immediately with melted butter to maintain their texture and taste.

• small new potatoes - Substitute with baby red potatoes: Baby red potatoes have a similar size and texture, making them a good substitute for small new potatoes.

• small new potatoes - Substitute with fingerling potatoes: Fingerling potatoes are small and have a similar creamy texture when cooked, making them a suitable alternative.

• salt - Substitute with kosher salt: Kosher salt has a similar texture and salinity, making it a good substitute for regular salt in this recipe.

• salt - Substitute with sea salt: Sea salt can provide a similar level of salinity and can be used as a substitute for regular salt.

• melted butter - Substitute with ghee: Ghee has a rich, buttery flavor and can be used as a substitute for melted butter.

• melted butter - Substitute with olive oil: Olive oil can be used as a healthier alternative to melted butter, though it will impart a different flavor.

• Allow the potatoes to cool completely before storing. This helps to prevent condensation, which can make them soggy.

• Place the cooled potatoes in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain their texture.

• Store the container or bag in the refrigerator. The potatoes will keep well for up to 5 days.

• For freezing, arrange the cooled potatoes in a single layer on a baking sheet. This prevents them from sticking together.

• Once the potatoes are frozen solid, transfer them to a freezer-safe bag or container. Label with the date to keep track of their freshness.

• When ready to enjoy, reheat the potatoes by placing them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

• Alternatively, you can reheat the potatoes in the microwave. Place them in a microwave-safe dish, cover with a damp paper towel, and heat on high for 2-3 minutes, checking and stirring halfway through.

• If you prefer, you can also reheat the potatoes by sautéing them in a pan with a bit of butter or olive oil until they are warmed and slightly crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet lined with parchment paper. Reheat for about 15-20 minutes until they are heated through and the skins are slightly crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Add the potatoes and cook, stirring occasionally, until they are heated through and have a nice golden crust.

• Microwave Method: Place the potatoes in a microwave-safe dish. Cover with a damp paper towel to keep them from drying out. Microwave on high for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• Steaming Method: Set up a steamer basket over a pot of boiling water. Place the potatoes in the basket, cover, and steam for about 5-7 minutes until they are heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potatoes in the basket in a single layer. Air fry for about 10 minutes, shaking the basket halfway through to ensure even heating and a crispy exterior.

• Sous Vide Method: Preheat your sous vide machine to 140°F (60°C). Place the potatoes in a vacuum-sealed bag or a resealable bag using the water displacement method. Submerge in the water bath and heat for about 30 minutes until warmed through.

• Large pot: To boil the potatoes and salt water mixture.

• Colander: To drain the potatoes after boiling.

• Measuring cup: To measure the salt accurately.

• Wooden spoon: To stir the potatoes occasionally while boiling.

• Kitchen towel: To dry the potatoes after draining.

• Small saucepan: To melt the butter.

• Basting brush: To apply the melted butter evenly on the potatoes.

• Serving bowl: To serve the hot potatoes with melted butter.

Wash efficiently: Use a vegetable brush to quickly scrub the potatoes clean.

Pre-measure salt: Measure the salt ahead of time to save minutes during cooking.

Boil water first: Start boiling the water while washing the potatoes.

Melt butter early: Melt the butter while the potatoes are cooking.

Use a timer: Set a timer for the potatoes to avoid overcooking.

Dry quickly: Shake the colander to speed up drying the potatoes.

Serve immediately: Have serving dishes ready to keep the potatoes hot.