Baby Red Salt Potatoes

"Only three simple ingredients... and one word YUMMY! I found this on Recipe Cottage when I was out of garlic, parmesan... etc. This was a great surprise! SO GOOD... I would say one of the best recipes I've found on the net! (I've added garlic with the butter now when I have it)"
photo by Darkhunter photo by Darkhunter
photo by Darkhunter
Ready In:




  • Wash and scrub potatoes.
  • Fill medium to large saucepan with water and add salt to water until salt will no longer dissolve and lays at bottom(If you don't measure, this is the easiest way).
  • Bring water to steady boil and add potatoes.
  • Reduce heat to medium, cover and simmer until tender(When knife or fork stabs easily, 25-40 minutes depending on potatoes).
  • Drain potatoes.
  • Toss in serving dish with melted butter or olive oil and add whatever you have on hand to taste -- pepper, parmesan or garlic. Enjoy!

Questions & Replies

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  1. Dwynnie
    These potatoes were very good--and definitely a keeper recipe! After cooking them, I tossed them with a little olive oil, some parsley, and some garlic. Thanks!
  2. crisb
    Wow...this was great! Everyone loved it!!
  3. RachelAlyssa
    I too am from Syracuse and the only way I will make them is with red Potatoes. Amaaaazzzing <3
  4. upstatenyphan
    In Syracuse, NY, where this dish originated, the proper potato is key (anything else, and us locals go batty). White new potatoes are the only way to go, more specifically Size B, Grade US No. 2.<br/><br/>They're creamier, and with the thinner skins, complement the salt brine nicely.<br/><br/>Give it a go, and i guarantee that you'll never make salt potatoes with red potatoes again.
  5. Chef GreanEyes
    LOVE THESE!!! and kids do too! used 4lbs russets, 2 1/4c kosher salt. absolutely divine with nothing but butter!! may use garlic butter next time!! :)


I'm happily married and have two boys (age 9 and 14 months) and a 1 month old little girl! I am a basketball fanatic, love to travel and love the oregon coast. I love classical music and when I cook, it's always Vivaldi (the only composer I don't like is Beethoven) I love making new recipes all the time now and enjoy learning about the people who posted them. Thanks in advance for any recipe I try of yours!
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