Reviewed: Oct. 18, 2009

Perfect with or without the butter. Husband likes his buttery, I like them plain, and the salty flavor is excellent every time. Very simple to make.

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Shlaci

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Reviewed: Sep. 29, 2009

These are really tasty! I only used 1/2 the butter, and just drizzled it over the top.

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cookiebookie

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Reviewed: Sep. 16, 2009

I am loving these potatoes! I used the larger red potatoes and cut them into 8ths before boiling. It cooked them a bit quicker. Wonderful quick potato dinner! Thanks so much! We will be eating these a lot.

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Ginny with a G

Cooking Level: Beginning

Home Town: Horn Lake, Mississippi, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 8, 2009

I have made these potatoes several times now, using baby reds... and they are WONDERFUL! I think it should be noted for people (such as Aspiring Chef Rita) that the recipe calls for WHOLE potatoes, washed only... do not cut the potatoes up and do not peel them otherwise they will absorb the salt and become too salty. When they are fork tender (about 15 minutes for me) drain them and let them sit to form the thin salt crust. I sometimes add chives to my melted butter, just for some color and added flavor even though I know it is not traditional. I have also boiled reds side by side, one pot with amount of salt this recipe calls for and one pot with just a little salt...and it's amazing how the salty brine makes the salt potatoes so creamy inside! Made correctly, they are NOT salty... just creamy and delicious! I served them alongside slow-roasted BBQ baby back pork ribs... mmmmmmmm... wonderful!

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sourdough girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Marysville, Washington, USA

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Reviewed: Aug. 13, 2009

Salt potatoes are just delicious!! I am always disappointed I can't find the bag/kit outside of Upstate NY. This recipe does a fine job, although I usually use Kosher/course salt.

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Maggie

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Reviewed: Jun. 22, 2009

Nice soft buttery potatoes. My son said, "Mom, why don't you make the potatoes like this all the time."

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Lynnje

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Reviewed: Jun. 21, 2009

I was introduced to these salt potatoes a couple of years ago while visiting friends in upstate New York. I learned they were a big deal to people there, and I was eager to try the bag/kit of salt potatoes she picked up. The concept, she explained, was that the potatoes were boiled in copious amounts of salt that somehow made them flavorful and special. They were good, I thought, but tasted just like regular ol' boiled potatoes to me. In fact, they needed...salt! When I came across this recipe, I just had to try them again myself at home. And once again I found them good, but tasting no different than regular ol' boiled potatoes - that needed...salt!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 18, 2009

I was expecting more. The potatoes were creamy but nothing special, flavor wise.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jun. 5, 2009

I am from Rochester/Buffalo Ny area, and no summer picnic, BBQ, or clam bake is complete without salt potatoes! I never put butter on top of them bc I prefer them plain with the salty crust. If you skip the butter then you can eat them cold for breakfast the next morning. Yum!

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Wittygrl19

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Reviewed: Jan. 19, 2009

Very good! I have never made these before, but being raised by parents from Upstate NY, I've eaten them many times. I thought the ratio of salt and butter was perfect. Some reviews mentioned it being too salty, but the salt is boiled in the water, not placed directly on the cooked potatoes. Overall good flavor and I'll definitely make them again!

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Kelly

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

These are the best! To get the full taste I had someone drive 700 miles from Syracuse to bring me salt potaotes from Wegmans!

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wishicouldcook

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Reviewed: Sep. 27, 2008

I am originally from the Utica, New York area and grew up with these potatoes. I just fixed them tonight for a lobster dinner we were having and they were a BIG hit. They are easy to fix and are a real treat when paired with the lobster. I will definitely be serving them again.

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Twin Mtn Girl

Cooking Level: Intermediate

Home Town: Utica, New York, USA

Living In: Twin Mountain, New Hampshire, USA

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Reviewed: Aug. 28, 2008

I'm from the midwest and had never heard of these. I thought I would give them a try (just because I'm like that!) and was actually quite impressed with the change in the potatoes. One would think that it really wouldn't be more than a salty potato...however, it's not salty. They are creamy and wonderful. I would offer one word of caution. I made the mistake of making them alongside a rather mundane pot roast that I expected to be more flavorful than it was. I would definitely recommend serving them with something with a much bolder flavor. I saw someone said something about them being served with BBQ chicken and I could definitely see that. I would just go with a bolder meat than pot roast with these...they deserve it!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Aug. 13, 2008

I use this recipe all the time now when I want potatoes with my meal!

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aspenhall

Cooking Level: Expert

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Reviewed: Aug. 5, 2008

Excellent. Do not peel the potatoes. The salt water adds a different flavor to the potatoes and they have a smoother consistency. When they come out of the water, they form a salt crust on the skins that is full of flavor.

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keycook

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Aug. 2, 2008

Simply delicious. A must at any meal. Easy, quick, just like Grandma Brown's.

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KIMBA99

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Jul. 30, 2008

Soo glad I found this recipe. We used to have these at clambakes every year growing up. I'm originally from WNY right on lake ontario. I moved out to the midwest and nobody here new what I was talking about. But this recipe is just what I remeber as a kid! Add a chopped parsely oy chives to the butter for a little extra kick!

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chettler

Cooking Level: Intermediate

Home Town: Hamlin, New York, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Jun. 24, 2008

The author forgot to add that salt potatoes are a summer cookout dish! In fact they are a staple at any clam bake, BBQ or cookout in CNY. I don't think I could eat them in the middle of winter. But they go great with hotdogs on the grill and some corn on the cob, or even with some steamed clams. I am a CNY native and always had salt potatoes growning up, I never knew they were regional until recently.

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CUTEMIN

Cooking Level: Intermediate

Home Town: North Bay, New York, USA

Living In: Clay, New York, USA

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Reviewed: Jun. 15, 2008

Simple and delish, thank you for posting.

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PADutchGirl

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Reviewed: May 19, 2008

As a Syracuse native I was excited to see this recipe on here. Now if I could just find those perfectly tiny potatoes grandma used to use....although baby reds do fine :)

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