Syracuse Salt Potatoes (Instant Pot & Stovetop)
Baby potatoes boiled in heavily salted brine until impossibly creamy inside with a delicate white salt crust on the skin, a beloved Central New York classic. Ready in 30 minutes on the stovetop or just 5 in the Instant Pot.
Equipment
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
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
- 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.
- Add the remaining 4 cups of water and the potatoes. Make sure the potatoes are submerged.
- Seal the lid, set the vent to sealed, and pressure cook on HIGH for 5 minutes.
- When done, do an immediate quick release, don't let the potatoes sit in the brine or they may overcook.
- Drain into a colander and let rest for 2-3 minutes without rinsing. You'll see the white salt crust form as they dry.
- Transfer to a serving dish and drizzle generously with melted butter or ghee. Serve warm.
Step 2: Option B - Stovetop Method
- Add the water, salt, and potatoes to a large pot. Bring to a boil over high heat, stirring occasionally to help the salt dissolve.
- Reduce heat to medium and cook uncovered for 20-25 minutes, or until potatoes are easily pierced with a fork.
- Drain into a colander and let rest for 2-3 minutes without rinsing. The salt crust will develop as they dry.
- Transfer to a serving dish and drizzle with melted butter or ghee. Serve warm.
Notes
- Do not peel, cut, or prick the potatoes, the intact skin creates the seal that keeps the inside perfectly seasoned, not salty.
- Stir the salt until fully dissolved before adding potatoes. The water should look cloudy.
- For Instant Pot: do a quick pressure release immediately after cooking. The longer potatoes sit in brine, the more likely they go mushy.
- Do not rinse the drained potatoes. Let them air-dry in the colander so the white salt crust forms on the skin.
- Salt substitution: use 1 cup kosher salt in place of ½ cup table salt.
- Vegan option: substitute melted butter/ghee with good olive oil.
- Serve warm, salt potatoes lose their magic when cold.
- Leftovers: store up to 3 days refrigerated. Reheat in a skillet with butter or in a 375°F oven for 10 minutes.
Nutrition
Nutrition Facts
Syracuse Salt Potatoes (Instant Pot & Stovetop)
Amount per Serving
Calories
131
% Daily Value*
Fat
0.2
g
0
%
Saturated Fat
0.04
g
0
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.004
g
Sodium
7092
mg
308
%
Potassium
718
mg
21
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
3
IU
0
%
Vitamin C
34
mg
41
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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