Recipie from https://www.allrecipes.com/recipe/141785/syracuse-salt-potatoes/ . Not as salty as you'd expect but get a really interesting texture. It's important not to pierce the skins of the potatoes while cooking.
| 0.5 water | fill large pan | add until no longer disolves | add | bring to boil | simmer until tender but firm. about 15mins. | drain and leave to dry | serve with butter drizzled over |
| 205.0 g of salt | |||||||
| 0.9 kg of new potatoes | |||||||
| 4.0 tbsp of butter | melt | ||||||