A regional dish of Central NY State - salt potatoes are a summertime staple at fairs and cookouts.

3-4 lbs new potatoes (aka baby potatoes, creamers, fingerlings) *see note
1½ cups salt (yes 1½ cups)
½ cup butter, melted

Wash the potatoes. Put the potatoes in a large pot and cover with water. Add salt. Bring to a boil and cook until the potatoes are fork tender - about 25 minutes. Serve with melted butter.

* it is very important to use baby potatoes that are left whole and unpeeled.  You cannot substitute large potatoes that have been cut up as they will absorb too much of the salt. 

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