Salt Potatoes, or Syracuse Salt Potatoes, is the coolest, and most fascinating way of cooking these tiny, young potatoes. These salt potatoes are creamy, luscious, melt-in-mouth, so addictive!! Makes a perfect accompaniment to your barbecue, or simply enjoy them as an appetizer.
SYRACUSE SALT POTATOES
Syracuse Potatoes or Salt Potatoes is a regional dish of Syracuse, New York. If you have been to the Central New York region, you can't miss these creamy, luscious, melt-in-mouth potatoes. These salt potatoes are a staple food at fairs, barbecues, and local diners. During summers, young, baby potatoes are harvested and boiled in salty brine. This dish was created by Irish salt miners in Syracuse, in the 1800s.
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!!
The Syracuse Salt Potatoes are quite different in taste than the regular boiled potatoes. Despite these potatoes being cooked in heavily salted water, they are not very salty. As the potatoes are cooked in salty brine, the salty water forms a very thin layer of crust on the potato skin and seals them.
The salt potatoes don't taste waterlogged, like the regular boiled potatoes. The potatoes are moist, fluffy just like baked potatoes, and much creamier. As they dry a little, they form a salty dusting on the outside of the skin, which is not at all salty. When you bite into them, they kind of pop into your mouth, perfectly seasoned, creamy, potatoes!!
INGREDIENTS FOR SYRACUSE SALT POTATOES
3 pounds young or baby potatoes, whole
½ cup table salt
6 cups water
½ cup melted butter or Ghee; For vegan, use olive oil
Pic Shown: Syracuse Salt Potatoes
HOW TO MAKE SYRACUSE SALT POTATOES
This is one of the recipes I make quite often, my kids devour these salt potatoes. No fuss, hands down, one of the best ways to cook these salt potatoes. The salt miners boiled their potatoes in Salt Springs. I like to use my Instant Pot or pressure cooker, to do the same. You can also make these on a regular stovetop in an open pot. In under 30 minutes, you have the creamiest, luscious salt potatoes ready to be devoured!
PREP FOR SYRACUSE SALT POTATOES
Scrub the potatoes, and give them a good wash.
INSTANT POT SYRACUSE SALT POTATOES
Add 2 cups of water and ½ cup of salt. Stir to dissolve.
Note: Stir for a few minutes or until the salt completely dissolves.
Add remaining water, and potatoes. Close lid, vent sealed. Turn ON MANUAL / PRESSURE COOK (high) for 5 minutes.
Note: Adjust the cooking time depending upon the size of the potatoes.
When the pot beeps, once the pressure cooking is done, do a quick pressure release.
Drain the potatoes into a colander and let them dry for a couple of minutes.
Note: You will notice that as the potatoes dry, it forms a salt (white) crust on the skin.
Transfer the potatoes to a serving dish, and serve warm, with some melted butter or Ghee. Enjoy!!
Note: For vegan, use olive oil
STOVETOP SYRACUSE SALT POTATOES
Add water, salt, and potatoes to a pot. Bring it to a boil. Stir occasionally.
Reduce the heat to medium, and cook uncovered for 20-25 minutes, or until potatoes are fork-tender.
Note: Adjust the cooking time depending upon the size of the potatoes.
Drain the potatoes into a colander and let them dry for a couple of minutes.
Note: You will notice that as the potatoes dry, it forms a salt (white) crust on the skin.
Transfer the potatoes to a serving dish, and serve warm, with some melted butter or Ghee. Enjoy!!
Note: For vegan, use olive oil
Pic Shown: Syracuse Salt Potatoes
TIPS FOR PERFECT SYRACUSE SALT POTATOES
Stir the salt in until completely dissolved. You will notice that the water turns cloudy.
Use bite-size, small young (baby) or fingerling potatoes for best results. Adjust the cooking time depending upon the size of the potatoes. I used baby potatoes, and pressure cooked for 5 minutes, followed by a quick pressure release.
Make sure the potatoes are completely submerged in the water. If required add some additional water to cover the potatoes.
When the Instant Pot beeps, do a quick pressure release. The longer the potatoes sit in the brine, the chances are they might get overcooked, and turn mushy.
Drain the potatoes completely. Let them rest for a couple of minutes before transferring them to a serving dish. This will allow the potatoes to dry, and form a salt (white) crust on the skin. Do not rinse the potatoes once cooked.
Salt potatoes are best served warm.
FREQUENTLY ASKED QUESTIONS
WHICH SALT TO USE
I use regular table salt for this recipe. It is inexpensive, easily available, and most important dissolves quickly! However, feel free to use salt of your choice, kosher salt, sea salt, or pink Himalayan salt all work great. Adjust the quantity of salt as they all have different textures.
For ½ cup of regular table salt, you can substitute 1 cup of kosher salt.
HOW MUCH SALT TO USE
I use ½ cup of regular table salt for every 6 cups of water. The water should taste just like seawater, heavily salted. When you add salt to the water, it almost turns cloudy.
WILL MY POTATOES BE TOO SALTY
Not at all. The salty brine forms a nice, thin layer of crust on the skin, thus shielding the potatoes from getting overly salted.
WHAT POTATOES TO USE
Ideally, young harvested or baby potatoes work great for this recipe. Small, bite-sized potato that you can easily pop whole in your mouth. You can also use fingerling potatoes. Adjust the cooking time depending upon the size of the potatoes. It is important to use only whole potatoes for this recipe. Do not prick, peel or cut the potatoes in half.
DO I NEED TO PRICK THE POTATOES
No, do NOT prick the potatoes. The potatoes are cooked in heavily salted water, if the potatoes are pricked all the salt will be absorbed by the potatoes, making them way too salty.
DO I NEED TO PEEL THE POTATOES
No, these potatoes are cooked whole, with the skin on. The potatoes when cooked in salty brine, salty water forms a very thin layer of crust on the potato skin and seals them. This makes the inside of potatoes very moist, and creamy.
HOW LONG DO I NEED TO PRESSURE COOK
The cooking time will vary depending upon the size of the potatoes. I have used tiny, baby potatoes, and pressure-cooked them for 5 minutes. If using large size potatoes, adjust the cooking time.
HOW TO SERVE SYRACUSE SALT POTATOES
Salt potatoes are best served warm, with some melted plain or herbed butter or Ghee. You can also serve it with some herbed sour cream, tastes great.
I like to serve them with some barbecue as a side dish, or as an appetizer. Delish!
CAN I HALF / DOUBLE THE RECIPE
Yes, you can half or double the recipe depending upon the size of the Instant Pot. However, the cooking time remains the same, i.e. 5 minutes of pressure cooking, followed by a quick pressure release.
Pic Shown: Syracuse Salt Potatoes
TRIED THIS RECIPE?
★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below. Follow me on Facebook, and Pinterest, for all the latest on my blog!! Subscribe to my Youtube Channel for easy and delicious video recipes. Happy Cooking!!
RELATED POSTS
Syracuse Salt Potatoes- Instant Pot, Stovetop
Ingredients
INGREDIENTS FOR SALT POTATOES [SYRACUSE, NEW YORK]
- 3 pounds young or baby potatoes
- ½ cup table salt
- 6 cups water
- ½ cup melted butter or Ghee; For vegan use olive oil
Instructions
PREP FOR SYRACUSE SALT POTATOES
- Scrub the potatoes, and give them a good wash.
INSTANT POT SYRACUSE SALT POTATOES
- You will need an Instant PotAdd 2 cups of water and ½ cup of salt. Stir to dissolve.Note: Stir for a few minutes or until the salt completely dissolves.
- Add remaining water, and potatoes. Close lid, vent sealed. Turn ON MANUAL / PRESSURE COOK (high) for 5 minutes.Note: Adjust the cooking time depending upon the size of the potatoes.
- When the pot beeps, once the pressure cooking is done, do a quick pressure release.
- Drain the potatoes into a colander and let them dry for a couple of minutes.Note: You will notice that as the potatoes dry, it forms a salt (white) crust on the skin.
- Transfer the potatoes to a serving dish, and serve warm, with some melted butter or Ghee. Enjoy!!Note: For vegan, use olive oil
STOVETOP SYRACUSE SALT POTATOES
- Add water, salt, and potatoes to a pot. Bring it to a boil. Stir occasionally.
- Reduce the heat to medium, and cook uncovered for 20-25 minutes, or until potatoes are fork-tender.Note: Adjust the cooking time depending upon the size of the potatoes.
- Drain the potatoes into a colander and let them dry for a couple of minutes.Note: You will notice that as the potatoes dry, it forms a salt (white) crust on the skin.
- Transfer the potatoes to a serving dish, and serve warm, with some melted butter or Ghee. Enjoy!!Note: For vegan, use olive oil
Notes
- Tips For Perfect Syracuse Salt Potatoes
- Frequently Asked Questions
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
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ashok says
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Jyoti Behrani says
I am so glad you liked my recipe. Thanks for your feedback!
Abigail Raines says
Love the use of the pressure cooker for convenience and love the flavors, too!
Jyoti Behrani says
I am so glad you liked them!
Anjali says
I hadn't actually heard of salt potatoes before I came across your recipe but I'm so glad I tried this! It was easy to make and was the perfect side dish -- the potatoes were rich, creamy and delicious!
Jyoti Behrani says
Wonderful! I am so happy to hear you all enjoyed my recipe 🙂
Casey says
I never even thought of making these little potatoes in my Instant Pot!! Everyone loved them and super easy!!
Jyoti Behrani says
Awesome! I am so glad you liked my recipe.
Andrea says
These potatoes sound wonderful. A perfect side dish to go with any meal.
Megan T. says
Thank you! These were a hit with my family — even the kid who “doesn’t like potatoes!” I’m looking forward to making these again!
Jyoti Behrani says
Awesome! I am so glad you liked my recipe 🙂 Thanks for sharing your feedback!