Syracuse Salt Potatoes
These Syracuse salt potatoes are simple to make. Boiled in heavily salted water and then tossed in fresh herb butter, they are soft, creamy, and flavorful!
Servings: 4 servings
Ingredients
- 24 ounces baby yellow potatoes
- 4 cups water
- 1/3 cup kosher salt
- 4 ounces unsalted butter
- 1 tablespoon chopped fresh chives
- 2 teaspoons chopped fresh basil
- 1 teaspoon chopped fresh oregano
- ¼ teaspoon ground black pepper
Instructions
- Add potatoes to a 5-quart pot, cover with water, and stir in salt.
- Place over high heat and boil until the potatoes are soft and fully cooked about 15 minutes.
- Once fully cooked, drain, and add back to the pot.
- While your potatoes cool slightly, heat your herb butter.
- In a 10-inch skillet, add butter and set over medium-high heat.
- When the butter is melted, remove it from the heat and stir in the fresh herbs and black pepper.
- Pour the butter over the potatoes and toss to combine.
- Store any leftover potatoes in an airtight container and consume within 3 days.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 30g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 9456mg | Potassium: 735mg | Fiber: 4g | Sugar: 1g | Vitamin A: 756IU | Vitamin C: 34mg | Calcium: 49mg | Iron: 2mg