AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Syracuse Salt Potatoes With Less Salt, Our Modern Version

Share on:
grilled salt potatoes

Try this updated recipe for grilled 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. 

A Modern Grilled Salt Potatoes Recipe with Less Salt


grilled salt potatoes
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.10 from 22 votes
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:
Dinner
,
Lunch
,
Side Dish
,
Vegetable
Cuisine:
American

Makes:

About 2 pounds (907.2 g)
Servings: 6

Takes:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 2 quarts water (half gallon)
  • 2 ounces Morton Coarse Kosher Salt
  • 2 pounds small Yukon Gold potatoes or other small, waxy or new potatoes
  • 4 tablespoons unsalted butter (1/2 stick)
  • 2 cloves garlic freshly pressed
  • 1 tablespoon chopped fresh green herbs especially chives, parsley, thyme, or rosemary
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. 
Optional add-ins. 1/4 teaspoon paprika for color and 4 strips of bacon, crumbled.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • First, read my article on The Science of Potatoes.
  • 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.
  • 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.
  • Fire up. Preheat the grill with a 2-zone fire for indirect cooking.
  • Pour the potatoes into a strainer or colander in the sink. Put the hot pot back on the burner and turn the heat 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.
  • Now toss them on the grill over the medium part of the fire and roll them around until golden and crispy on all sides.
  • Serve. Serve hot, although they will stay warm for quite a while.

Nutrition per Serving

Calories: 185kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 210mg | Potassium: 647mg | Fiber: 3g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 31mg | Calcium: 33mg | Iron: 1mg

Related articles

Published On: 10/17/2018 Last Modified: 3/1/2022

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

 

High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner 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 MANY 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, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

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

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

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

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click for comments...

Spotlight

These are not paid placements, they are a curated selection of reviewed products.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our links and purchase from them. This has zero impact on the price you pay, but has a major impact on our ability to maintain and improve this site so please click our “buy now” buttons on product reviews!


A Propane Smoker That Performs Under Pressure

The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.


Amp Up Your Outdoor Cooking Game By Joining The Pitmaster Club

AmazingRibs.com Pitmaster Club
Now the largest membership-based BBQ and grilling community in the world, the Pitmaster Club is sure to step up your outdoor cooking game. Experience the countless benefits — from monthly giveaways, to free products, to exclusive content, and more– by signing up for a 30-day free trial below! Get a free 30-day trial here.


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our complete review.


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.