Salt Potatoes: A Summer Staple


This post was originally published February of 2014.  I have updated the recipe and since it’s summer, thought many of you would love this!

For those of you who have never had or don’t know what a salt potato is, you are and have been missing out on a salty, creamy, deliciousness, that I feel so lucky to have enjoyed for the better part of my life.

In central New York, they are a summer staple with BBQs and picnic table eating. You can buy the potatoes packaged with their salt in most stores for most months of the year, but definitely all summer long.

Now, living in Massachusetts, you can find Salt Potatoes in maybe two stores for maybe two weeks. At any other time, I get some very strange looks, when I ask for them. “What kind?” “Can’t you just use small potatoes and add salt to the water?” Technically, I guess you can. Here’s how I have done it in a pinch:

Salt Potatoes


  • 4 pounds small (new) potatoes
  • 1 1/2 cups salt
  • 1 sick of butter, melted, and 1/2 stick more for serving
  • Handful of chopped parsley (optional, but with all that butter, you will need to feel virtuous about consuming your greens!)


Wash the potatoes. Fill a large pot with water. Stir in salt until it no longer will dissolve.put the potatoes in the pot, and bring to boil, reducing heat and simmering until potatoes are tender, but firm. Meanwhile, melt your butter, and chop your parsley. Drain potatoes when done, pour butter and parsley over potatoes, and serve. If you like, serve extra butter with each serving. I do.

They taste a lot like the real thing. Maybe not as perfect, but they do just fine until I can make it home.

Summer is here…I am coming for you Salt Potatoes!