By Punky Julster on May 12, 2004
Photo by Bonnie G #2
Photo by Bonnie G #2
"For real authentic Upstate NY flavor use 1 cup of salt. Try these for your next BBQ or crab boil! YUM! Leftovers can be used for home fries."
Serving Size: 1 (926 g)
Servings Per Recipe: 6
"I am not a huge fan of potatoes, but I was looking for an easy potato recipe that could feed a lot, or a little. I tried this recipe and only cooked about 10 red skinned new potatoes. They were really very good, the salt gets into the flesh of the potato without being too salty. Between the salt, and the creaminess of the potatoes I found the butter superfluous. Great, will use this recipe again."
"Yep, made these just as directed, and came out beautifully. The cup of salt mixes within, and it's not like you are putting a cup of salt on the potato at the end. The potato just comes out so good, you will be so surprised. This is one top notch recipe, and will use this often as special tater'. Thanks!"
"We absolutely loved these potatoes! I used white rose potatoes that were not very small, so I cut each one in half before boiling. We tried these also with ketchup and a mayonnaise based dipping sauce, but we liked them dipped in butter the best. DH has a bad habit of salting food before he tastes it, so I warned him on this one to taste first. The amount of salt boiled into the potatoes was just right."
"A cup of salt.. Are you kidding me!!!! This is a heart attack waiting to happen!!!!"
"I could live on these."
"Can't remember how long ago I'd saved this recipe and finally got around to making it. I LOVE these potatoes, I usually buy large baking potatoes but think after this I just might have to change. These where sooooo buttery good. I made just as directed, they were so simple - there's a lot of salt and that worried me but turned out perfect, even DH who is a staunch baked potatoe fan gave this a thumbs up and said he'd exchange them for these. Oh as a side I made brussel sprouts along with them and being lazy and not wanting to dirty another pan I just put them in a steamer pan, dumped in the boiling water with the potatoes and walla - blanched brussel sprouts in about 2 minutes. Didn't hurt the potatoes at all. I'll be making these often."
"Delicious! I was first introduced to these while visiting my brother in Upstate New York. Great Recipe and Highly recommended!"
"I just finished eating these potatoes that I prepared to go with sweet peas and fried porkchops and I really enjoyed the taste of the potato. Thank you for posting Baker Chick"
"These were great! When I saw this recipe and the amount of salt used, I knew that it had to do something special to the potatoes. It definitely did! Thanks for the recipe!"
"This is exactly the recipe I was looking for. I grew up in the Albany area and remembered getting these potatoes at every fair, festival and at the 4th of July fireworks show at Empire Plaza in little paper cones. This recipe was spot on and perfect. Now I live in the midwest but at least my kids can taste some of their mom's childhood favorites. Thanks!!!"
"I was skeptical, but these potatoes are fabulous. This is definitely going to be made regularly!"
"It's almost ridiculous how easy and tasty this recipe is. I tossed the potatoes with a healthy amount of parsley and the butter before serving. I'm so glad I didn't double the recipe like I had planned because I would have eaten them all. Thank you so much for sharing this new favorite!"
"These were really good. After boiling, I tossed with the butter plus some garklic and a little lemon juice then let them crisp up a little under the broiler. They were slightly crisp on the outside and creamy on the inside. I used the little tiny white bite sized potatoes. Super Yummy!!"
"Absolutely wonderful! I wouldn't have though that salt (that much) would make potatoes taste so much better. Left overs? Not a chance. Thanks for this recipe. I won't cook new potatoes any other way."
"Made these as a part of our July 4th get together. Being from the Rochester, N.Y. area where these are very popular, we have had these many times in the past. I was glad to be reminded of them again when I found this recipe. After potatoes were boiled, I just cut the butter into cubes and placed on top, then replaced the lid. Also added some chopped parsley for added color. Our guests really enjoyed them and so did I. Thanks so much for posting."
"Soooo easy! And tasty -- little too salty for my taste on the first try, but I can play with the salt/water/potato ratios to adjust. Love it."
"I made this same recipe out of the Cooks Country Magazine. This recipe is EXCELLENT, a very different way of preparing potato's, at least for us. I just added some chopped chives over top of the potato's, and instead of dipping them in butter just drizzled the butter over them."
"These are very good! Loved the ease of the recipe, and the cooking time is spot on--exactly 25 minutes. My mom made potatoes this way, and she is from Ohio, so I guess it's more than a "New York" thing. Thanks for the recipe. Made for Favorites of 2008 Tag Game."
"I love these. It is my favorite way to eat boiled potatoes with melted butter. MMMM I remember getting these when I lived in NY. Can't get them down South. Have to make them myself. I love the salty crust that forms on the outside."
"These were yummy!! I am a former NYer and remember these from my college days. They were a big hit in my house. We melted some butter and poured over the top. My 15 year old DS melted more in a little dish and dunked his potatoes. This was a great find!!"