Syracuse Salt Potatoes

Clean and rinse potatoes; reserve. Do not use large potatoes cut into smaller pieces for this recipe because the skins protect the potatoes from absorbing too much salt.

Bring the salt and water to boil in a large kettle. Carefully add the potatoes. Boil until fork-tender, about 20 to 30 minutes depending on the size of potatoes.

Drain the potatoes thoroughly in a colander. Transfer them back into the dry kettle and place over low heat. Toss in the butter and freshly ground black pepper to taste. When the butter is melted, toss everything together and serve.

If you are making salt potatoes for a large group, spoon the potatoes into paper bowls, drizzle some extra butter over them and serve with toothpicks.

Notes:  If it seems like a waste of salt, you can let the water cool and the salt crystalize.  Then pour off the remaining liquid and reserve the salt in a glass jar.  The salt will have a potato flavor, but can be used in any dish you'd like, especially if you don't need to measure the salt too carefully.  Hamburgers, roasts, and steaks all benefit from a generous addition of salt and would go very well with a slight potato flavor.  Enjoy!