The authentic, die-hard, you-will-go-to-hell-if-you-don’t-do-it-this-way recipe from Syracuse demands new russet white potatoes (grade B), not red nor sweet (an interesting option), but Yukon Golds, a variety developed in southwest Ontario–in spitting distance of upstate New York–do just fine.
Bring two quarts water to a low boil and stir in two cups salt. Likely not all the salt will dissolve, depending on the softness or hardness of your water (soft water will hold more salt). The potatoes sizzle while boiling as the moisture leaches out. Once the potatoes are done through, remove them with a slotted spoon into a colander and let them dry. A salt crust will form on the skins. Serve hot with melted butter for dipping.
