This Salt Potatoes recipe, also known as Syracuse potatoes, have an insanely creamy texture inside because of the amount of salt they’re boiled in. Yet, they are perfectly seasoned and heavenly tasting with drizzled melted butter poured on top.
Learn how to make the best salt potatoes recipe in various ways – boiled, in the instant pot, or baked in the oven. I’ll show you how!
Story Behind salt potatoes Recipe
Salted potatoes originated in Syracuse, New York. There, regional stores package and sell the potatoes with the amount of salt needed to cook them in for a quick grab-and-go side dish.
The Syracuse area of New York is known for its salt production mined around Onondaga Lake. In the 1800s the Irish salt miners customarily brought a bag of unpeeled potatoes and salt for their lunchtime meal.
When the lunch bell rang they would boil their potatoes in the brine and enjoy a simple, yet filling meal.
How To Make Salt Potatoes
For best results, choose uniformly sized potatoes, not too large. They will become tender at the same rate. Also use small Yukon golds, red potatoes, or baby bliss.
Stove Top Method
If you have various sized potatoes, check the smaller ones after about 15-20 minutes. If they are tender, remove those with a slotted spoon and continue boiling the larger ones.
- Pour 1 cup of salt in large saucepan.
- Fill with 3 cups of hot tap water. Stir until salt is mostly dissolved.
- Add washed, whole small potatoes and cover with 3 additional cups of water. Cover, bring to a boil, and simmer until potatoes are fork tender.
Instant Pot Directions
Cooking them in a pressure cooker is beneficial if you don’t want salt water to splash on your stove and you need the potatoes done quicker. However, since you can’t see what is going on inside there, you do run the risk of having some of the potatoes burst.
If you are willing to sacrifice a potato or two, and need a quick side dish, this is the method for you!
- Add 1 cup of salt and 6 cups of water to pressure cooker. Stir and add potatoes.
- Lock lid in place and cook at HIGH pressure for 1 minutes. Natural release 10 minutes, then quick release.
- Drain and pour melted butter over top.
Oven Roasted Salt Potatoes
Achieve the same creamy interior effect using an oven. Instead of the potatoes boiling in a salty brine, nestle them in salt. Be sure to use larger crystal salt, like kosher salt, so it’s easy to wipe away the excess.
- Preheat oven to 375ºF. Wash, dry potatoes, and place in a single layer on a rimmed baking pan.
- Pour about 1 1/2 – 2 cups kosher salt over the potatoes so they are nestled in the salt.
- Bake until tender, about 1 hour depending on size of potatoes (this can also be done with larger, russet or sweet potatoes).
How Much Salt Is Needed?
The high concentration of salt used leaves a salty crust on the thin potato skin. This causes a barrier so the potatoes do not become waterlogged while boiling.
The salty brine also makes for a higher boiling temperature of the water. Therefore, potato starches break down more, causing what makes salted potatoes such a treat – an ultra creamy interior.
Typically, use one pound of salt per four pounds of potatoes. Alternatively, use one cup of salt for every six cups of water.
How Long to Boil?
How long to boil the potatoes depends on the size. For best results use smaller, uniformly sized potatoes. I generally find small gold potatoes work well. Smaller, uniformed-sized red potatoes will do also.
Generally the potatoes take 15-20 minutes to boil if they are smaller. However, if you have differing sizes, check the smaller ones at 15 minutes, removing them with a slotted spoon and keeping warm.
Leave the larger potatoes in the boiling salt water and remove as they become tender. Overcooking the potatoes may cause them to split, which infiltrates the salt inside the flesh.
Are they Bad For You?
Some home cooks worry about the amount of salt in the recipe. When using whole, unpeeled potatoes, the skin creates a barrier between the flesh, so the high amount of salt does not penetrate or become absorbed.
However, the salt does create a nice seasoned crust on the exterior. So, if you are one to watch your sodium intake, this probably is not the recipe for you.
Click here to see the
step-by-step web story instructions for this recipe!
Just How GOOD Is This Recipe?
In order for you to fully appreciate how good this recipe is, I must tell you about the best roast chicken I ever made. Stay with me here.
Recently I served a gloriously golden brown, magazine-worthy roast chicken to guests. When I set that bad boy down on the table, I swear I heard harps and a heavenly beam shined down upon it.
Let me tell you, I absolutely sleighed this chicken. It was the real deal.
Then, the only thing anyone talked about was THE DAMN SALT POTATOES. I made the potatoes by boiling salt water and pouring butter on them.
Are boiled potatoes even considered cooking? Can’t everyone boil water?
I made such a simple side dish because I wanted to invest my body and soul into that chicken. Dumping some potatoes into boiling water wouldn’t distract me from tending to my masterpiece.
“How did you make these potatoes?! I’ve never had anything like it!”
“Can you pass me more potatoes please? There, over there. Right there! Behind the chicken.”
Needless to say, I’m in the market for new dinner party guests. Any volunteers? Potatoes will not be served.
What Can I Do With The Leftovers?
Want to repurpose last night’s dinner into a new dish? Here are some satisfying ways to bring salt potatoes recipe to new life!
- Use the leftovers to make another whole dinner – Smoked Sausage with Cheddar Apple Potato Hash
- Make Smashed Potatoes – turn those potatoes to crispy, golden brown
- A perfect side dish for breakfast or brunch – Skillet Potatoes with Peppers and Onions
- Use them in your favorite potato salad recipe.
- Make mashed potatoes by adding cream, melted butter, and seasoning to taste.
- Turn them into grilled potatoes, adding different seasonings, but omitting the salt from the recipe.
reheating directions
If you’d like to enjoy the potatoes again in their original delicious form, simply reheat in the microwave. Heat at 50% power for 2 minutes. Then microwave at full power until fully warmed through.
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Salt Potatoes Recipe
Ingredients
- 4 pounds small red or yellow potatoes (about 1 ½" diameter), whole, not cut or pierced
- 1 cup salt, table salt or kosher
- 3 tablespoons butter, melted
- chopped parsley, optional
Instructions
- In a large pot (about 4.5 quart) place 1 cup of salt and fill with 3 cups warm water. Stir water to dissolve salt. Add washed, WHOLE potatoes to pot. Add about 3 additional cups of water to cover potatoes.
- Cover and bring to a boil over high heat. Reduce heat and simmer, covered, until potatoes are fork tender, about 15-20 minutes.
- Drain, pour melted butter over potatoes. Serve with chopped parsley, if desired.
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Recipe Notes
- If you have varying sized potatoes, check the smaller ones at 15 minutes. If they are tender, remove with a slotted spoon and keep warm. Continue to boil the larger ones until ready.
- Over cooking the potatoes will cause the skins to rupture, letting the salt infiltrate in. If you do have any potatoes that burst, discard those because they will, mostly likely, be overly salted.
- Leftover salt potatoes can also be turned into crispy smashed potatoes or grilled potatoes, omitting the salt from the recipes.
- Add 1 cup of salt with 6 cups of water to pressure cooker. Stir and add potatoes.
- Lock lid in place and cook at HIGH pressure for 1 minutes. Natural release 10 minutes, then quick release.
- Drain and pour melted butter over top.
- Preheat oven to 375ºF. Wash, dry potatoes, and place in a single layer on a rimmed baking pan.
- Pour about 1 1/2 – 2 cups kosher salt over the potatoes so they are nestled in the salt.
- Bake until tender, about 1 hour depending on size of potatoes (this can also be done with larger, russet or sweet potatoes).
Recipe adapted from Allrecipes
Nutrition
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Sleepless inChicago says
I was interested to try the recipe. I used 1/6 water/salt ratio in a cooking pot. Even though the potatoes has some cracks in the skin, none of them came out oversalted. Will I be using this recipe in the future? Probably not. The salt expenditure seems to be not justified. I did not see any dramatic different in taste vs regularly boiled potatoes in skins; perhaps, a little less watery.
Melissa Erdelac says
Sorry to hear this recipe didn’t turn you into a believer! Did you use the cup of salt? I like to prepare my potatoes this way because I believe they are flavored from the inside out with creamy (not watery) interiors. Usually potatoes skins only get the seasoning, but with salt potatoes I find the whole thing to be delicious!
Best,
Melissa
Sandra Teasley says
Can’t wait to try salt potatoes, thank you for the recipe and history lesson. I’m of Irish decent, so I appreciate this very much. I’ve never met a potato I didn’t like!! Loved the heavenly chicken story!
Melissa says
Hi Sandra,
I feel like I could eat potatoes at every meal and never get sick of them. My kids get so excited about these, though! Luckily they are ridiculously simple to make. I’m glad you enjoyed all the “behind the recipe.” 🙂
Best,
Melissa
Anonymous says
I followed the instructions exactly but these were WAY TOO SALTY ! Just wasted good food…..
Melissa says
Hello,
I’m sorry to hear that. I know I would be very bummed if I had to throw away food. I’m not sure which method you used to cook the potatoes, but if they were very salty, it sounds like the skins cracked, which lets the salt in. The potatoes are boiled whole and to just fork tender. Different potato varieties have varying thickness of skins, so it’s hard to put an exact number on what this boil time is. If the skins remain in tact they do not absorb the salty water. I do know when I make them in the Instant Pot, a couple potatoes slightly burst and I toss those because they are very salty.
Best,
Melissa
Martin brown says
I had the same experience, hardly edible
Kari says
Are te sodium nutrition facts correct? Because if they are the salt is off the charts. No one on a sodium restricted diet would ever be able to eat thse. And that’s a darn shame…
Melissa says
Hi Kari,
The sodium level isn’t actually that high. The potatoes cook in very salty water, but only a fraction of it remains on the potatoes skins. When the nutritional information program figures out the computation it divides all the ingredients by the serving size. It doesn’t factor in things such as absorbancy and the excess salt left behind in the thrown out water. Hopefully this eases your mind to enjoy them!
Best,
Melissa
Katie | Healthy Seasonal Recipes says
This is so helpful thank you. I seriously lol’ed about your chicken story. I would have complimented it for sure. But meanwhile, I’m totally taking notes on said salt potatoes for our Labor Day seafood party this weekend. Thanks!
PS- I was thinking of going to the farmers market for local freshly dug potatoes. I’m assuming they’ll be done faster. No?
Melissa says
Hi Katie, Thank you so much for writing! Love the idea of a Labor Day seafood party. These salt potatoes will be perfect with it! I’m not exactly sure if the freshly dug potatoes will cook faster, but you can always check a few minutes early by poking them with a fork. Also, I would cook them on the stove versus Instant Pot so the more tender skins don’t crack and become waterlogged. Enjoy your weekend!
Best,
Melissa
Katie says
I can see why no one would shut up about these. They are fantastic! Salty, creamy, and the skin is perfectly crispy. We made ours in the instant pot. A few were water-logged, but we didn’t make a large batch.
Melissa says
Hi Katie! Yes, I completely agree. It seems kind of freaky how the salt makes the potatoes turn into something so extraordinary. I’ve been making them a lot in the instant pot lately, and yes, I always have a couple that burst, which is a bummer. I keep playing around with the cooking and release times, but I haven’t hit that magic number yet. In the meantime, I just cook a couple extra and toss the ones that are waterlogged. If anyone has hit that magic pressure cooker number, let me know! It’s a little difficult because of the varying potato sizes people are cooking.
Best,
Melissa
Jamie says
I used this recipe for my potato salad for a cookout and everyone wanted the recipe! Using my Instant Pot made it SO quick and easy!
Melissa says
Hey Jamie! Yes, using salt potatoes for potato salad makes THE BEST potatoes! So glad you enjoyed the recipe. Thanks for writing!
Jo says
So no one’s gonna ask about the chicken?! I think we’re gonna need that roasted chicken recipe as well! Haha
Melissa says
I agree. Sounds delicious!
Madalyn says
Melissa,
You are my husband and mother’s hero now. While I have made potatoes for longer than I can count, these by far turned out to be the best ever. My 72 year old mother is a VERY picky eater, even with the most simplest of foods. She loved these, and getting her to finish her dinner was, well for once, not a hassle. =) I had decided to make some pan roasted chicken with my secret seasoning trick and instead of drizzling them as you had, I drained them after cooking them in my Crock-pot Express Cooker (similar to the Instant Pot) and tossed them into the butter and garlic of the pan used to cook up the chicken. (I added a little bit more butter and garlic into the “brown seasoned bits”). Win! Thank you so much for this recipe, it is now our go to for potatoes. Thank you for sharing.
Melissa says
Hi Madalyn! Thank you so much for writing and all the kind words. For such a simple recipe, these potatoes are always a tremendous hit when I make them. I’m especially glad you they were able to please your mother! Isn’t that such a great feeling when you strike gold with a picky eater?! I love the idea of tossing them in the main dish drippings. Thank you so much for writing!
Best,
Melissa
Tammy says
Easy, simple and so good! Great side dish for a quick meal.
Melissa says
Oh, I’m all about easy side dishes! It’s hard enough to make dinner every night, let alone having to figure out what to go with it. So glad you enjoyed it!
Megan says
This recipe intrigued me because I enjoy potatoes from time to time but it has to be a special recipe because otherwise I find them boring. But this I want to try because the family likes potatoes on the side of a meal and they are so easy! Thanks for sharing.
Melissa says
Your welcome! This recipe is the best of both worlds because they are ridiculously easy to make, but taste amazing. I’ve made them for countless weeknight meals, but also for entertaining as well. Enjoy!
Megan says
These were so good! Loved them! Definitely would pair them with a meal again.
Melissa says
Thanks for taking the time to let me know. I’m glad you enjoyed them!
Albert says
We have a similar potatoe recipe here in Spain, well in the canary islands…and it´s so true, they are so perfect. going to give your version a try…nothing better than salty boiled potatoes!
Melissa says
It is crazy how good they are with how simple the recipe is! Thanks for writing, Albert. It’s always fun to know the different places readers live 🙂