Modern Grilled Salt Potatoes Recipes with Less Salt

Try this updated take on salt potatoes with less salt and more flavor. 

Here's my riff on Syracuse Salt Potatoes Recipe. Now that I no longer live in Central New York, the original seems a bit heavy handed to my palate. This modern take on the classic tones down the salt and butter and amps up the flavor with garlic and herbs. I also toss the spuds on the grill to brown and crunchify them. Just don't call them Syracuse Salt Potatoes. 

Average: 2.3 (24 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

Placeholder

This modern recipe has less salt and butter than Syracuse Salt Potatoes but a more savory taste. Adding the grilling step at the end makes them crunchy and brown.

Course. Lunch. Dinner. Side Dish. Vegetable.

Cuisine. American.

Makes. 4 servings at 1/2 pound each

Preparation time. 15 minutes

Cooking time. 20-30 minutes depending on the size of the potato chunks

Ingredients

2 quarts (1/2 gallon) water

1/8 pound salt

2 pounds small Yukon Gold potatoes or other small, waxy or new potatoes

4 tablespoons unsalted butter (1/2 stick)

2 cloves of freshly pressed garlic

1 tablespoon of chopped fresh green herbs, especially chives, parsley, thyme, or rosemary

Optional add-ins. 1/4 teaspoon paprika for color and 4 strips of bacon, crumbled.

Method

1) First, read my article on The Science of Potatoes.

2) Prep. Wash the potatoes thoroughly, scrubbing them with a scrubby sponge. Make sure you get all the soap out of the sponge, please. Cut out any bad spots or growing eyes, but leave the skin on. Cut them in half and then cut the big chunks smaller so they are about the same size.

3) Cook. Bring the water to a hard boil. Add the salt and stir until dissolved. Add the taters being careful not to splash yourself. Boil until a fork slides in and out of a potato with ease, about 20 to 30 minutes.

4) Fire up. Preheat the grill with a 2-zone fire for indirect cooking.

5) Pour the potatoes into a strainer or colander in the sink. Put the hot pot back on the burner and turn it down to medium. Immediately add the butter and melt it. Add the garlic to the melting butter and let it cook for about 2 minutes, then add the potatoes. After the potatoes add the fresh herbs. If you only have dried herbs, add them to the butter with the garlic a minute or two before the potatoes so the oil will moisten them flakes and extract the flavors.

6) Now toss them on the grill over the medium part of the fire and roll them around until golden and crispy on all sides.

7) Serve. Serve hot, although they will stay warm for quite a while.

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

Placeholder

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you help us, we’ll pay you back bigtime with an ad free experience and much more!

Millions come to AmazingRibs.com every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us. 

Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Members get 21 great benefits. We block all third party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive.


Post comments and questions below

Placeholder

1) Try to post your question to the appropriate page.

2) Tell us everything we need to know to help such as the type of cooker and thermometer.

3) If you are a member of the Pitmaster Club, your comments login is probably different than your membership login.

Moderators

 

Click to ask questions and make comments