Boiled Potatoes Can Taste Luxurious With A Simple Salt Crust

When an ingredient is as versatile as a potato, with the seemingly endless ways in which it can be cooked and enjoyed, why on earth would you choose to simply boil them in water? Sure, it's one of the easiest ways in which to cook them but can also be rather dull. The texture may be fantastic, but water alone does next to nothing to impart any sort of flavor — unless, of course, you've added plenty of salt.

What happens when you add liberal amounts of salt to the boiling water is nothing short of a culinary wonder. The water becomes so salty that it transfers the crystals to the skin of the potato. The water may boil off, but the salt stays behind, forming a wonderful crust on the boiled spuds. And, while the saltiness may be a bit abrupt at first, it will ultimately combine with the plainness of the fluffy potato interior and enhances the overall flavor experience. As for how to get that crust just right, it boils down (pun intended) to a matter of measurements.

How to make salt crusted boiled potatoes

There is a wonderful American tradition called Syracuse Salt Potatoes, originating out of the eponymous city in New York. Deeply connected to Syracuse's history of salt springs, this regional staple has been beloved by upstate New Yorkers for over a hundred years. But you don't need to travel to New York to make yourself some glorious salt potatoes at home.

Keep in mind, you will need a lot of salt for this. The general measurement is approximately 1 tablespoon of salt per pound of potatoes but there are some recipes that call for nearly 2 cups of salt to be added to the water for 4 pounds of potatoes to boil in. Either way, you will use just enough water to cover the potatoes and boil them rapidly until all the water has dissolved. Then, cook them for a few more minutes so the salt has time to heat and crystalize on the potato skin, before removing them from the heat and allowing them a brief cooling period.

You can then slather the potatoes in butter, or use whatever other seasonings you wish. The outer shell should be crispy, with very clear indications of salt crystals forming on the outer skin. The inside of the potato, however, should be luxurious and fluffy, with a buttery, rich salted potato flavor.