Salt Potatoes Recipe: How to Cook Salt Boiled Potatoes

Salt potatoes are small potatoes boiled in heavily salted water until the inside turns creamy and the skins stay tender. The result is simple, salty, and perfect with butter or herbs.

This salt potatoes recipe works best with small waxy potatoes, especially new potatoes or round white potatoes. Keep the method straightforward: use plenty of salt, cover the potatoes with water, and cook until a knife slips in easily.

Quick Answer

To make salt boiled potatoes, simmer 2 pounds of small potatoes in 4 cups of water with 1 cup of kosher salt until tender, usually 20 to 30 minutes. Drain them well, then serve hot with melted butter.

The potatoes will taste seasoned through, with a lightly salty skin and a soft center. If your potatoes are larger, cut them into even pieces so they cook at the same rate.

Step-By-Step Method

1. Rinse the potatoes. Scrub 2 pounds of small potatoes under cool water. Leave the skins on.
2. Set up the pot. Place the potatoes in a medium pot with 4 cups of water and 1 cup of kosher salt. The water should cover the potatoes by about 1 inch.
3. Bring to a boil. Heat over medium-high until the water reaches a full boil, then reduce to a steady simmer.
4. Cook until tender. Simmer 20 to 30 minutes, depending on size. Test with a fork or paring knife. It should slide in with little resistance.
5. Drain immediately. Pour off the water once the potatoes are done. Let them sit in the colander for a minute so excess moisture evaporates.
6. Finish and serve. Transfer to a bowl and top with butter, black pepper, chopped parsley, or chives if you like.

If the potatoes crack slightly while boiling, that is normal. The salty water helps season the flesh and creates the classic texture.

Tips And Mistakes To Avoid

• Use small waxy potatoes. They hold their shape better than starchy potatoes and cook more evenly.
• Do not under-salt the water. The salty boil is the point of the dish. If the water tastes only mildly salty, the potatoes will taste bland.
• Keep the potatoes similar in size. Mixed sizes make it hard to judge doneness.
• Do not overcook. Very soft potatoes can split too much and turn mushy.
• Check early if they are small. Tiny potatoes may finish in 15 to 20 minutes.
• Drain well before serving. Extra water dilutes the flavor and makes the skins slippery.

A simple doneness check works best: the potatoes should feel tender all the way through, but still hold their shape when lifted with a spoon.

Storage And Serving Notes

Serve salt potatoes right away for the best texture. If you have leftovers, cool them quickly, then store them in an airtight container in the refrigerator for up to 3 days.

Reheat gently in the microwave or in a covered skillet with a small splash of water or butter. Avoid high heat, which can dry them out.

Salt potatoes pair well with melted butter, fresh herbs, grilled meat, fish, or corn. They also work as a simple side for picnics and weeknight dinners. If you want extra flavor, toss them with garlic butter, rosemary, or a light sprinkle of flaky salt after draining.