Estimated reading time: 8 minutes
If you see me dump an entire cup of salt into a pot of potatoes, don’t come at me for all this salt! I promise there’s a reason for it. These easy salt potatoes are one of those old-fashioned recipes that sound a little shocking until you actually taste them.
Small potatoes are boiled whole with their skins on in heavily salted water until they’re perfectly tender. Once they’re drained, a thin coating of salt forms on the skins. Then I pour plenty of melted butter over the warm potatoes.
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And oh my goodness. That slightly salty skin with the creamy potato and melted butter is just so good.
Before anyone worries about the amount of salt, remember that you’re draining away the cooking water. The potatoes aren’t somehow holding onto that entire cup of salt. What you’re left with is a seasoned skin and tender, creamy potato inside.
This is exactly the kind of side dish I love—nothing fancy, very few ingredients, and absolutely delicious.
Table of contents
Why You’ll Love These Salt Potatoes
- Only a few ingredients. Potatoes, salt, water and butter. That’s really it.
- They’re incredibly creamy inside. Small whole potatoes become beautifully tender.
- That salty skin! Letting the potatoes dry after draining leaves their signature salty coating.
- Melted butter makes them even better. And I’m not skimping on it.
- They’re easy. There’s no peeling, chopping or complicated prep involved.
- Perfect with just about anything. Serve them with grilled chicken, steak, burgers, pork or your favorite summer dinner.
Wait…A Whole Cup of Salt?
Yep. One cup.
I already know that’s going to be the part of this recipe that gets everyone’s attention.
Salt potatoes are cooked in a highly concentrated saltwater solution. But that doesn’t mean you’re eating the entire cup of salt. Most of that salt remains in the cooking water that gets drained away.
The potatoes will be seasoned—especially their skins—but the inside shouldn’t taste overwhelmingly salty.
In fact, that’s what makes this recipe so good. You get a little saltiness on the outside, creamy potato inside and rich melted butter over everything.
So trust the process on this one.
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Ingredients You’ll Need
Small Potatoes
Use about 3 pounds of small potatoes. Small white or yellow potatoes are perfect. Try to choose potatoes that are fairly close in size so they’ll cook evenly.
And leave those skins right where they are! The skin is an important part of salt potatoes.
Salt
You’ll need 1 cup of salt.
Regular table salt works well here and keeps the recipe simple. Remember, you’re making highly salted cooking water—not adding a cup of salt directly to the finished potatoes.
Water
You’ll need approximately 8 cups of water, or enough to completely cover the potatoes in your pot.
Butter
I use 6 tablespoons of melted butter and drizzle it generously over the potatoes while they’re still warm.
You could certainly put a little extra melted butter on the table for serving. I don’t think anyone will complain about that.
Fresh Herbs — Optional
Fresh parsley or chives add a little color and freshness, but they’re completely optional.
Honestly? Butter is all these potatoes really need.
How to Make Salt Potatoes
1. Scrub the Potatoes
Wash and scrub the potatoes well.
Don’t peel or cut them. Cooking the potatoes whole with their skins intact is exactly what we want for this recipe.
2. Add the Water and Salt
Place the potatoes in a large pot and add approximately 8 cups of water, or enough to completely cover them.
Now comes the part that’s going to make everyone nervous.
Pour in 1 full cup of salt and stir.
Yes. The whole cup!
3. Boil Until Tender
Bring the water to a boil and cook the potatoes until they’re completely fork-tender.
Depending on the size of your potatoes, this should take approximately 15–25 minutes.
Check them by inserting a fork or thin knife into the center. It should slide in easily.
4. Drain—But Don’t Rinse!
Drain the potatoes thoroughly.
Do not rinse them.
Rinsing would wash away the salty coating we’re trying to create.
Return the potatoes to the warm pot or allow them to sit in the colander for a minute or two. As the moisture evaporates, you’ll notice the skins developing a light salt coating.
That’s exactly what you want.
5. Bring on the Butter
Transfer the warm potatoes to your serving bowl.
Melt the butter and pour it all over the potatoes.
You can gently toss them to coat or just let that butter run down over everything.
Sprinkle with parsley or chives if you’re using them and serve immediately.
Nettie’s Tips for the Best Salt Potatoes
Keep the potatoes whole. Don’t peel or cut them before cooking.
Use potatoes about the same size. Otherwise, your tiny potatoes may be falling apart before the larger ones are tender.
Don’t rinse after draining. This is probably my biggest tip. You want that salty coating left behind on the skin.
Give them a minute to dry. Don’t immediately pour butter over dripping-wet potatoes. Let the steam escape and the skins dry first.
Serve them warm. These are at their absolute best when they’re warm, creamy and covered in melted butter.
Don’t be afraid of the salt. I know that cup looks like a lot. Remember that most of it is going down the drain with the cooking water.
What to Serve With Salt Potatoes
These are such a simple side dish that they’ll work with almost anything.
I especially love the idea of serving them alongside grilled chicken, pork tenderloin, steak, burgers, smoked meats or even grilled fish.
They’re also perfect for a cookout because you can put the whole bowl on the table and let everyone grab a few.
And definitely put a little dish of extra melted butter nearby. Just saying.
Storage and Reheating
Store leftover salt potatoes in an airtight container in the refrigerator for up to 3–4 days.
To reheat them, microwave individual portions until warmed through, or place them in a covered baking dish and warm them in a 350°F oven.
Add another little drizzle of melted butter before serving.
I wouldn’t freeze these. Potatoes can change texture after freezing and thawing, and this recipe is so much better fresh.
FAQ
Why don’t salt potatoes taste extremely salty with a whole cup of salt?
Even though the potatoes are boiled in heavily salted water, they don’t absorb that entire cup of salt. Most of the salt stays dissolved in the cooking water and gets poured down the drain. The skins pick up some of the salt and develop that signature salty coating as they dry, while the inside of the potato stays tender and mildly seasoned. Once you add the melted butter, you get that delicious salty-buttery outside with a creamy potato center.
Should I rinse salt potatoes after boiling?
No. Drain them well but don’t rinse them. You want the thin salty coating that develops on the skins as the potatoes dry.
What potatoes are best for salt potatoes?
Small, thin-skinned white or yellow potatoes work very well. Choose potatoes that are approximately the same size so they’ll cook evenly.
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Salt Potatoes
Ingredients
- 3 pounds potatoes small white or yellow
- 1 cup salt
- Approximately 8 cups water or enough to cover potatoes
- 6 tablespoons butter melted
- 2 tablespoons chopped fresh parsley or chives optional
Instructions
- Scrub the potatoes thoroughly, leaving the skins intact. Do not peel or cut the potatoes.
- Place potatoes in a large pot. Add approximately 8 cups of water, or enough to completely cover the potatoes.
- Add 1 cup of salt and stir.
- Bring the water to a boil. Cook the potatoes for 15–25 minutes or until completely fork-tender. Cooking time will vary depending on the size of the potatoes.
- Drain the potatoes thoroughly. Do not rinse.
- Return the potatoes to the warm pot or leave them in the colander for 1–2 minutes to allow the excess moisture to evaporate and a light salt coating to form on the skins.
- Transfer the warm potatoes to a serving bowl.
- Pour melted butter over the potatoes and gently toss to coat.
- Sprinkle with chopped parsley or chives, if desired. Serve immediately.