Go Back
Steamed potatoes coated in butter and herbs.

New York Salt Potatoes

adapted from a recipe in the New York Times, August 22, 2008
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author GlutenFreeBaking.com


  • 10 cups of water
  • 1 1/2 cups of kosher salt Note from the NYT: Add another cup if using the Diamond Crystal brand
  • 3 pounds well-scrubbed small red or white potatoes I used new white potatoes
  • 1/2 stick melted butter
  • Chopped fresh herbs about a 1/4 cup (I used parsley and basil because it was what I had on-hand at the time.)


  1. Bring the water and salt to a boil. Once it reaches a boil, add the potatoes.
  2. Boil for 20 minutes or until for tender.
  3. Drain and toss with butter and herbs. (If you don't want to toss with butter and herbs, you will be able to see the light salt crust on the potatoes.)