Syracuse Salt Potatoes
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Syracuse Salt Potatoes
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These Syracuse salt potatoes are simple to make. Boiled in heavily salted water and then tossed in fresh herb butter, they are soft, creamy, and flavorful!
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Ingredients
- 24 ounces yellow potatoes baby
- 4 cups water
- 1/3 cup kosher salt
- 4 ounces butter unsalted
- 1 tablespoon chives chopped fresh
- 2 teaspoons basil chopped, fresh
- 1 teaspoon oregano fresh, chopped
- ¼ teaspoon black pepper ground
Instructions
- Add potatoes to a 5-quart pot, cover with water, and stir in salt.
- Place over high heat and boil until the potatoes are soft and fully cooked about 15 minutes.
- Once fully cooked, drain, and add back to the pot.
- While your potatoes cool slightly, heat your herb butter.
- In a 10-inch skillet, add butter and set over medium-high heat.
- When the butter is melted, remove it from the heat and stir in the fresh herbs and black pepper.
- Pour the butter over the potatoes and toss to combine.
- Store any leftover potatoes in an airtight container and consume within 3 days.
Nutrition Information
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Serving
1serving
Calories
336kcal
(17%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
61mg
(20%)
Sodium
9456mg
(394%)
Potassium
735mg
(16%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
756IU
(15%)
Vitamin C
34mg
(38%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 336kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 9456mg | 394% |
| Potassium | 735mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 756IU | 15% |
| Vitamin C | 34mg | 38% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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