Growing up, my grandma and I spent a couple of St. Patrick’s Days together, especially when they fell on three day weekends. One of the things I vividly remember about those trips was her insisting that we eat something Irish.

We looked through every cookbook until we found something to connect us to our roots: cabbage, corned beef, and potatoes. There were always lots of potatoes. One of my favorite potato recipes is something my dad makes. There are many ways to make Syracuse salt potatoes but this one seems the easiest.

What you’ll need:

2 pounds of new potatoes

1 cup of salt (any will work, we usually use sea salt)

½ cup of melted butter

1 full adult

6 cups of water

Have your adult bring the water to a boil on the stove. While you’re waiting for the water to boil, you can wash the potatoes so that they’re nice and clean. Do not skin them. Once the water is boiling, stir in the salt till it’s dissolved.

Carefully, use the adult to add the potatoes into the salt water. Boil them for about 20-30 minutes. You can tell they they’re done when a fork will slide in and out of the potato easily.

Help your adult strain the potatoes and let them sit out for a few minutes. While you’re letting your potatoes cool off, put the pan back on the stove and melt the butter. Once it’s melted, add the potatoes back in and stir them around so that they’re coated in butter.

Finally, and this step is my favorite, grab a fork and dig in!