Syracuse Salt Potatoes (Instant Pot & Stovetop)

If you've never heard of Syracuse Salt Potatoes, get ready to become obsessed. These tiny baby potatoes are boiled in heavily salted water until creamy, fluffy, and irresistible, then finished with a drizzle of melted butter or ghee. Despite the name, they're not overly salty. The brine forms a delicate white crust on the skin that seasons every bite perfectly.

This is hands-down one of the simplest, most impressive things you can do with a bag of baby potatoes.

Jump to:

• What Are Syracuse Salt Potatoes?
• Why You'll Love This Recipe
• Ingredients
• How to Make Syracuse Salt Potatoes
• Tips for Perfect Salt Potatoes
• Serving Suggestions
• How to Store
• Frequently Asked Questions
• More Potato Recipes
• Syracuse Salt Potatoes (Instant Pot & Stovetop)

These Syracuse Salt Potatoes remind me of this dish my grandfather used to make when I was a kid. He used to roast these young, harvested potatoes in a tandoor (a clay oven), with some sand and salt. The roasted potatoes had a nice thin layer of crust outside and were moist, and creamy from the inside. We used to devour these dipped in some melted ghee. YUM!!

What Are Syracuse Salt Potatoes?

Salt Potatoes are a regional staple of Syracuse, New York, a dish born in the 1800s when Irish salt miners boiled their potatoes right in the salt springs of Central New York. Today, they're a fixture at summer fairs, backyard barbecues, and local diners throughout the region.

The magic is in the science. The salt-saturated water raises the boiling point, which means the potatoes cook at a slightly higher temperature than normal. This creates an interior that's incredibly creamy and fluffy, nothing like a regular boiled potato. As they drain and dry, the water evaporates and leaves behind a thin, papery salt crust on the skin. One bite and you'll wonder why you've been cooking potatoes any other way.

Why You'll Love This Recipe

• Ready in under 30 minutes - Instant Pot method takes just 5 minutes of pressure cooking
• Surprisingly not salty - the brine seals the skin, not the flesh
• Creamy, fluffy interior - more like a baked potato than a boiled one
• Crowd-pleaser - perfect for BBQs, cookouts, potlucks, or weeknight sides
• Minimal ingredients - just potatoes, salt, water, and butter

Ingredients

• 3 pounds baby or young potatoes, whole (unpeeled, unpricked)
• ½ cup table salt
• 6 cups water
• ½ cup melted butter or ghee (for vegan: use olive oil)

Tip: Use the smallest, most uniform potatoes you can find, bite-sized ones that you can pop whole into your mouth. Fingerling potatoes also work great.

How to Make Syracuse Salt Potatoes

Step 1: Prep

Scrub the potatoes well and rinse thoroughly. Do not peel, cut, or prick them, keeping the skin intact is essential to the dish.

Step 2: Option A - Instant Pot Method

1. Add 2 cups of water and the ½ cup of salt to the Instant Pot inner pot. Stir for a few minutes until the salt fully dissolves, the water will turn slightly cloudy.
2. Add the remaining 4 cups of water and the potatoes. Make sure the potatoes are submerged.
3. Seal the lid, set the vent to sealed, and pressure cook on HIGH for 5 minutes.
4. When done, do an immediate quick release, don't let the potatoes sit in the brine or they may overcook.
5. Drain into a colander and let rest for 2-3 minutes without rinsing. You'll see the white salt crust form as they dry.
6. Transfer to a serving dish and drizzle generously with melted butter or ghee. Serve warm.

Step 2: Option B - Stovetop Method

1. Add the water, salt, and potatoes to a large pot. Bring to a boil over high heat, stirring occasionally to help the salt dissolve.
2. Reduce heat to medium and cook uncovered for 20-25 minutes, or until potatoes are easily pierced with a fork.
3. Drain into a colander and let rest for 2-3 minutes without rinsing. The salt crust will develop as they dry.
4. Transfer to a serving dish and drizzle with melted butter or ghee. Serve warm.

Tips for Perfect Salt Potatoes

Dissolve the salt completely. Stir until the water turns cloudy before adding the potatoes, undissolved salt won't work the same way.

Don't prick or cut the potatoes. The intact skin is what creates the seal that keeps the potatoes from becoming too salty. If you prick them, salt floods in.

Do a quick pressure release. The longer the potatoes sit in the brine after cooking, the more likely they are to become mushy. Release immediately when done.

Don't rinse after draining. Rinsing washes off the salt crust. Just let them air-dry in the colander for a couple of minutes.

Keep them whole. This recipe only works with whole, small potatoes. Don't substitute with cubed or halved larger potatoes.

Serve warm. Salt potatoes are at their best fresh off the heat. They lose some of their magic when cold.

Serving Suggestions

• Classic: melted plain butter or ghee on the side for dipping.
• Elevated: herbed butter (garlic, chives, or dill), or a bowl of tangy herbed sour cream. They make a perfect side for BBQ ribs, grilled chicken, sausages, or burgers, or served on their own as an appetizer.

How to Store

Salt potatoes are best eaten fresh and warm. If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little butter, or in a 375°F oven for 10 minutes to crisp them back up. Note that the white salt crust will not reform once refrigerated.

Frequently Asked Questions

More Potato Recipes

• Indian Potato Recipes
• Instant Pot baked potatoes
• Instant Pot Mashed Potatoes
• Roasted Garlic Mashed Potatoes
• Potato Green Peas Curry

Tried this recipe? Leave a rating and comment below, I love hearing how it turns out for you!