Creamy Salt Potatoes (2024)

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.

1. Pour 1 cup of salt in large saucepan.
2. Fill with 3 cups of hot tap water. Stir until salt is mostly dissolved.
3. 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!

1. Add 1 cup of salt and 6 cups of water to pressure cooker. Stir and add potatoes.
2. Lock lid in place and cook at HIGH pressure for 1 minutes. Natural release 10 minutes, then quick release.
3. 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.

1. Preheat oven to 375ºF. Wash, dry potatoes, and place in a single layer on a rimmed baking pan.
2. Pour about 1 1/2 – 2 cups kosher salt over the potatoes so they are nestled in the salt.
3. 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 thestep-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 wasTHE DAMN SALT POTATOES. I made the potatoes by boiling salt water and pouring butter on them.

Are boiled potatoes even consideredcooking?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.

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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