Adam Liaw's Syracuse salt potatoes

Adam Liaw
Syracuse salt potatoes.
Syracuse salt potatoes. Photo: William Meppem

This cooking method was invented in the 1800s by salt miners in Syracuse, New York. Boiling the potatoes in a strong brine gives them a fine salt crust on the outside, and salt and butter are all you really need with potatoes.


¾ cup salt

1kg new potatoes, scrubbed (not peeled)

2 tbsp flat-leaf parsley, finely chopped

50g butter, melted


1. Put about 2 litres of water in a non-reactive pot large enough to boil the potatoes and stir in the salt to create a strong brine. Add the potatoes and bring the pot to a simmer. 

2. Simmer for about 30 minutes until the potatoes are tender (a knife inserted into them should enter and exit easily). Drain and allow to stand in a colander for a few minutes until a white, salty crust develops on the skins. Transfer the hot potatoes to a serving dish and scatter with the parsley. Drizzle with a little of the butter and serve the rest of the melted butter on the side.

Adam's tip Don't try to make this dish with larger potatoes cut into pieces – the cut sides will absorb too much salt without the skin to protect them. But they're great using small, skin-on potatoes such as kipflers or royal blues.

Also try Adam Liaw's malt vinegar baked chicken