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Salt Potatoes

The Syracuse summer staple: small new potatoes simmered in a heavy brine until the skins dry to a powdery white crust, served with melted butter for dipping.

MainsSidesVegetarianUnder 400 kcal
32 min5 prep · 27 cookEasy280 kcalper serving
Salt Potatoes

Instructions

  1. Scrub 250 g of small new potatoes under cold running water. Leave them whole and unpeeled, the skins are what hold the salt crust, and do not cut them, even the larger ones.
  2. Put 1 litre of water in a medium saucepan with 115 g of coarse salt and bring to a rolling boil over high heat, stirring once or twice until the salt has dissolved. The brine should taste aggressively of the sea; this is correct.
  3. Slide the potatoes into the boiling brine, bring back to the boil, then lower the heat so it simmers briskly. Cook uncovered for 20-25 minutes, until a thin knife or skewer slides into the centre of the largest potato with no resistance.

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Per serving

280kcal
4gprotein
39gcarbs
12gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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