No picnic in the Finger Lakes is complete without a bowl of steaming hot salt spuds, slathered in butter. New potatoes with thin skins but creamy texture are perfect with ribs, fresh corn on the cob and green salad. Cooking the potatoes in a pot of boiling water with tons of salt seals the skins and keeps them from being water logged like most boiled potatoes.
- 8 cups water
- 1 3/4 cups kosher salt
- 4 pounds small potatoes scrubbed
- 1 stick unsalted butter
- Bring the water and salt to a boil in a large stock pot.
- Add the potatoes and cook until tender, about 20 minutes.
- Drain the potatoes and return to the pot. Add the butter. Cover and let sit for a few minutes.
- Once the butter has melted, give the potatoes a good stir and serve warm.