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Home / Recipes / Sides / Instant Pot Salt Potatoes [Syracuse, New York]

Instant Pot Salt Potatoes [Syracuse, New York]

August 3, 2017 By Jill Selkowitz / 105 Comments Updated April 7, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Instant Pot Salt Potatoes [Syracuse, New York], created by Irish Salt Miners are made with new potatoes boiled in brine, yielding a creamy interior.

Instant Pot Salt Potatoes [Syracuse, New York]

Created by local Irish Salt Mine Workers back in the 1800’s for a quick and cheap lunch.

Traditionally, Syracuse Salt Potatoes are made with new, potatoes. Syracuse is in Central New York.

The Irish Salt Workers would bring a bag of small potatoes to work and boil them in the Salt Springs. They did not peel them and they were often not premium potatoes.

With the use of an Instant Pot, Ninja Foodi or Pressure Cooker, you can have the same great taste!

Also, called, Canarian Wrinkly Potatoes, in the Canary Islands and served with a Red or Green Mojo.

 

Cast of Ingredients for Instant Pot Salt Potatoes

Cast of Ingredients for Instant Pot Salt Potatoes

Jump to Section

  • Ingredients for Instant Pot Salt Potatoes
  • What Type of Salt is Used?
  • Smoked Salts to Try
  • How to Make Instant Pot Salt Potatoes
  • Tips and Tricks to Instant Pot Salt Potatoes.
  • Other Variations of Instant Pot Salt Potatoes.
  • Instant Pot Salt Potatoes

Ingredients for Instant Pot Salt Potatoes

  • New Potatoes – yellow, red, purple or a combination
  • Salt – The Salt can be Sea Salt or Kosher Salt
  • Water
  • Ghee or Butter

As you can see, there are not many ingredients. The Potatoes should be new and white. And bite-sized, small enough to pop the whole Potato in your mouth.

 

Salt, Lots of Salt!

Salt, Lots of Salt!

Unlike the Salt Miners, who boiled their potatoes in the Salt Springs, we’ll use a Pressure Cooker and enjoy the Potatoes in under 30 minutes.

Fine Salt is best to use, as it will quickly melt.

Instant Pot Salt Potatoes is easily altered for smaller portions. Follow the Salt/Water ratio found in the Recipe Card below, if you would like a larger portion.

If you have a Mini Instant Pot, just cut the recipe completely in half. Cook time is the same and it works equally as well!

 

Water + Salt = Salt Spring! New York Salt Mine

Water + Salt = Salt Spring!

What Type of Salt is Used?

  • Sea Salt is good.
  • Some people use Kosher Salt. It works too, just takes longer to dissolve.
  • Pink Himalayan Salt is very tasty too.

As a huge Potato lover, we eat this with our meals, quite often. The Salty residue protects the potatoes from becoming water-logged.

Lukewarm Water + Salt = Salt Spring! Hahaha, just kidding. But, it does make a nice Brine.

Smoked Salts are great to use too for a wonderful smoky flavor.

Smoked Salts to Try

  • Applewood Smoked Salt
  • Cherrywood Smoked Salt – one of my favorites!

 

Dissolve the Salt

Dissolve the Salt

How to Make Instant Pot Salt Potatoes

  • Whisk up the salt with the water very, very well.
  • The salt and water mix up very thick, like the Dead Sea. You won’t want to taste, as you will want to gag.
  • Small potatoes are added and then cooked under pressure.

I wonder if you can float in it like the Dead Sea. I went to the High School in Israel. We floated in the Dead Sea. It was salty!

The end result of Instant Pot Salt Potatoes will not be overly salty, as the salt forms a crust.

More New York Recipes

  • New York Coffee Shop Home Fries.
  • Instant Pot Dirty Water Hot Dogs – like the kind you get from street vendors on the streets of New York City!
  • Air Fryer New York Egg Rolls

I love New York and the food. Can you tell? I’m not from New York, but both parents were born there and we spent a lot of time in the state growing up. My grandmother even had a resort in Monticello, New York (upstate) and I spend many summers there with my parents and cousins. Would you believe I have a cousin named Jack? Imagine what people thought when my grandma used to call us over the loudspeaker when she wanted us to come in from playing.

 

Add in the Potatoes

Add in the Potatoes

Three pounds of Potatoes fit nicely in a standard 6 quart Instant Pot, Ninja Foodi or Pressure Cooker.

The Potatoes should be bite sized. If you cannot find the New/Small White Potatoes, grab some Fingerlings.

If you can’t find either, but really want to make Instant Pot Salt Potatoes, buy the smallest Potatoes you can find and adjust the cook time.

You can add more Potatoes if you like, just adjust the Salt and the Water.

 

This is NOT Traditional Syracuse Salt Potatoes

This is NOT Traditional Syracuse Salt Potatoes

As I mentioned above, Traditional Syracuse Salt Potatoes use small white Potatoes.

The shape doesn’t matter. As long as they are all similar size.

Tri-color potatoes work very well too and after making a batch of the tri-colored, I can honestly say they are equally as delicious.

 

Drain the Water

Drain the Water

Tips and Tricks to Instant Pot Salt Potatoes.

  1. Make sure to use warm water and whisk to thoroughly combine the salt.
  2. Use a Stainless Steel Colander to drain the salt water from the potatoes to let the salty crust form.
  3. Melt a little butter while the potatoes are draining, so the butter is nice and hot.
  4. Chives, Scallions, Rosemary, or other herbs you may like, an be used when you melt the Butter.

 

Instant Pot Salt Potatoes

Instant Pot Salt Potatoes

These Instant Pot Salt Potatoes are so good on their own.

The Melted Ghee or Butter, make them even better!

Other Variations of Instant Pot Salt Potatoes.

  • You can add Butter to the cooking pot and melt.
  • Then toss in the Potatoes with some herbs and mix to coat.

 

Tri Colored Potatoes are so Pretty

Tri Colored Potatoes are so Pretty

And I am! For you naughty people, the Tri-Colored Potatoes are so pretty. They taste good too. There is a difference in taste between the colors.

Go rogue, try them. 🙂

If you have any leftovers, cut them in half and put them in your Air Fryer for delicious Air Fryer French Fries.

More Instant Pot Potato Recipes to Make:

  • Instant Pot Mashed Potatoes (Pressure Cooker)
  • Instant Pot Garlic Whipped Potatoes
  • Instant Pot Caramelized Sweet Potatoes Yams
  • Instant Pot Colcannon – another Irish inspired recipe. Make this, you won’t regret it!

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
  • di Oro Living Silicone Spatulas Set
  • Porcelain & Bamboo Salt Box with Spoon
  • 6 oz Porcelain Ramekins
  • Stainless Steel Colander
  • Sea Salt

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Instant Pot Salt Potatoes

Instant Pot Salt Potatoes

5 from 41 votes
Print Pin SaveSaved! Rate
Course: Side Dish
Cuisine: American, Irish
Prep Time: 10 minutes
Cook Time: 2 minutes
Pressure Relese: 15 minutes
Total Time: 12 minutes
Servings: 10 servings
Calories: 184kcal
Author: Jill Selkowitz

Ingredients

  • 3 lbs New Potatoes (bite-sized)
  • 1 cup Sea Salt
  • 6 cups Fresh Water (lukewarm)
  • 1/2 cup Ghee (or butter)
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Salbree Steamer Basket / Colander
Dry Measuring Cups
Liquid Measuring Cup Set
High Heat Resistant Spatula

Instructions

  • Wash/Scrub Potatoes.  Add Salt and Water to Pressure Cooker cooking pot and Whisk until the Salt has completely dissolved.
  • Add Potatoes.
  • Lock on Lid and close Pressure Valve.  Cook at High Pressure for 2 minutes.  When Beep sounds, wait 15 minutes and then release pressure.
  • Strain Potatoes in a colander and let dry for a few minutes.  Serve with Melted Ghee or Butter.

Stove Top Method

  • Mix together Salt and Water and bring to boil.  Add Potatoes and cook for 20 minutes, or until soft.  Drain and serve.

Notes

For the Best "Baked" Potatoes, use large Russet Potatoes and cook for 10 minutes.
If you want to go rogue, toss in some Chives, Scallions, Rosemary, or other herbs you may like, when you melt the Butter.
Only a little salt remains on the potatoes and the salt content is actually very low.
If you want a smoky flavor to the potatoes, try some smoked salts. They add a wonderful smoky flavor, as if you cooked them outside on the grill.

Smoked Salts to Try

  • Applewood Smoked Salt
  • Cherrywood Smoked Salt - one of my favorites!

What to Eat with Instant Pot Salt Potatoes

  • Instant Pot Classic Pot Roast
  • Instant Pot Russian Chicken
  • Instant Pot Creamy Tuscan Garlic Chicken
  • Instant Pot Shabbos Brisket

Nutrition

Nutrition Facts
Instant Pot Salt Potatoes
Amount Per Serving
Calories 184 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 23mg8%
Sodium 45mg2%
Potassium 573mg16%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin C 27mg33%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Pressure Cooker Syracuse Salt Potatoes!

Pressure Cooker Syracuse New York Salt Potatoes

Pressure Cooker Syracuse New York Salt Potatoes

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August 3, 2017

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Joanne Marshall says

    June 28, 2021 at 6:55 am

    5 stars
    I just read this morning that the salt potato is getting a historic marker here in Central New York!

    Reply
  2. Kathy says

    August 9, 2020 at 2:44 pm

    5 stars
    This is the third instant pot salt potato recipe I have tried, as the others were disappointing. This recipe was absolutely fantastic! I am also from central N.Y. So salt potatoes are a summer must, and these were perfect.

    Reply
    • Jill Selkowitz says

      August 9, 2020 at 3:42 pm

      Thanks, Kathy. So glad you enjoyed my recipe. This is the original IP recipe for this dish. I’m guessing your other attempts gave you mushy potatoes. Jill

      Reply
  3. Hayman Rogers says

    March 18, 2020 at 9:35 pm

    5 stars
    This is my favorite recipe ever, for sure! Thank you so much for this delicious recipe. We make it often. Keep them coming.

    Reply
  4. Yovanna Bieberich says

    March 14, 2020 at 12:46 pm

    5 stars
    I wanted to like these and we sure did. They were the best potatoes ever for sure. Thank you for the recipe.

    Reply
  5. Gary says

    December 11, 2019 at 7:16 pm

    5 stars
    Holy crap! These are the best potatoes I’ve ever eaten! I’m 64 and I should have known about these decades ago.
    Super easy recipe! I love that you can change the number of servings to suit.
    Jill, you’re the bomb! I’ll be following you and feel confident that I will find many amazing recipes from you.
    Gary

    Reply
    • Jill Selkowitz says

      December 12, 2019 at 4:13 pm

      Hi Gary. Thank you so much for the lovely words. Jill

      Reply
  6. Valerie Kelly says

    November 3, 2019 at 2:41 pm

    Thanks Jill. I’m going to make these tonight to have with our BBQ ribs and corn on the cob.

    Reply
  7. Robert Haynie says

    August 21, 2019 at 5:50 pm

    Is a Stainless Steel colander really a requirement? Because I have an old steel one, and a couple of high-temperature plastic/silicone ones. Interested in the recipe, but that seems… odd.

    Reply
    • Jill Selkowitz says

      August 22, 2019 at 7:02 pm

      No, no, any type you like. I just prefer not to use plastic. Jill

      Reply
      • Jan says

        August 28, 2019 at 10:55 am

        I have a silicone one so I guess I’m good to go I was afraid to use it!

        Reply
  8. Kathy says

    August 15, 2019 at 4:23 pm

    5 stars
    Great!

    Reply
  9. Alicia says

    August 12, 2019 at 6:41 pm

    5 stars
    Yessssssss! I live in central New York and wondered how I could cook this in the instant pot without heating up my house! They came out perfect! I love to use leftovers and make home fries.

    Reply
    • Jill Selkowitz says

      August 16, 2019 at 7:33 pm

      Awesome, glad to hear this, Alicia. Thank you. Jill

      Reply
  10. Tiffany Jones says

    July 23, 2019 at 8:27 am

    5 stars
    How long do they last? Fridge or room temp?

    Reply
  11. Bard Judith says

    July 20, 2019 at 1:42 pm

    5 stars
    Made these as part of a full-scale roast turkey dinner…and they still stole the show. So simple, so purely good. You don’t even need the butter: perfectly savory, just the right amount of salt already on them, a beautiful presentation if you use tricolour baby potatoes, and yes, a creamy smooth interior.

    Reply
    • Jill Selkowitz says

      July 21, 2019 at 9:42 pm

      Wonderful to hear. Thank you, Bard. Jill

      Reply
  12. Jeannie says

    July 3, 2019 at 11:49 am

    Nice to have this recipe for when I’m not in Upstate NY, but please add an adjustment for people using the authentic Hinerwadels Salt Potato bags sold in and around Syracuse. They contain 3/4 lb of salt and 4 1/4 lbs of potatoes – some a bit larger than bite-sized. I used 7 cups of water, the salt they came with, and 3 minutes. We thought they were just right, but would love for your take on it. Thanks!!!

    Reply
    • Jeannie says

      July 3, 2019 at 11:52 am

      Oh, and this fit in my 6 Quart Lux!

      Reply
  13. Emily Stevens says

    June 4, 2019 at 10:02 am

    Straight in the pot? no trivet?

    Reply
    • Michelle says

      July 1, 2019 at 1:12 pm

      Nope. They need to be submerged

      Reply
  14. Joy says

    May 29, 2019 at 9:48 am

    5 stars
    Perfect! My Syracuse raised husband loved these!

    Reply
    • Jill says

      May 30, 2019 at 2:20 pm

      Thank you, Joy. Jill

      Reply
  15. Dee says

    April 2, 2019 at 12:09 pm

    5 stars
    Love these!!! Thanks for the recipe.

    Reply
    • Jill says

      April 5, 2019 at 1:15 am

      Thank you, Dee. Jill

      Reply
  16. Bill Buchanan says

    February 23, 2019 at 4:43 pm

    5 stars
    These are so freaking good! Thank you for the method. My main way of eating potatoes now!

    Reply
    • Jill says

      February 24, 2019 at 3:48 am

      Thanks, Bill. Jill

      Reply
  17. Claudia says

    November 16, 2018 at 3:00 pm

    I’ve been making your recipes for a good two years now! Thank you so much for sharing the benefits of your labors with us.

    In the step by step process, you say to check the recipe card for the salt to water ratio. However, that information is missing from the recipe card. Can you please update with the ratio?

    Reply
    • Jill says

      November 16, 2018 at 7:17 pm

      Claudia, it is all there on the card. Jill

      Reply
  18. Librarygrrl says

    June 23, 2018 at 6:17 pm

    5 stars
    PS I’m pretty sure it’s the IP Paleo site that stole your recipe, not vice versa. Thought you should know. I love your site!!

    Reply
    • Jill says

      June 23, 2018 at 7:55 pm

      Thank you. I just filed a copyright notice with google. All the recipes on his site are stolen, photos and all. Jill

      Reply
  19. Sarah says

    May 17, 2018 at 1:46 pm

    Trying this tonight and realized my potatoes aren’t bite size. They are a bit bigger. Should I increase the time?

    Reply
  20. Ev says

    April 11, 2018 at 9:02 am

    5 stars
    Actually, they didn’t bring a bag of potatoes, but each of the workers would throw them in a put in the morning for lunch. Syracuse had ponds around Onondaga Lake that were naturally salty. They were asking the Erie Canal route. In later years the ponds were poisoned be Cross Hindes dumping chemical crash into the lake. The remaining ponds are now home to geese and ducks year round.

    Reply
  21. Richard says

    March 28, 2018 at 1:25 am

    5 stars
    “For the Best “Baked” Potatoes, use large Russet Potatoes and cook for 10 minutes. ”

    Do you poke holes in the russets like you would making a normal baked potato, or no?

    Great recipe! Thanks a lot!

    Reply
    • Jill says

      March 28, 2018 at 3:30 pm

      I would, Richard. Jill

      Reply
  22. Maureen says

    March 14, 2018 at 3:52 pm

    5 stars
    Made this with discount potatoes I thought were red. What a fantastic recipe! Also, I usually hate reading chefs’ preambles to their recipes and scroll through in an irritated hurry. I love your sense of humor and writing style and read every word with a smile 🙂

    Reply
    • Jill says

      March 16, 2018 at 1:01 pm

      Awwww, Maureen, thank you so much. I like to write whatever pops into my head at the moment and try to be me when I write my posts. Jill

      Reply
  23. Kathy says

    March 3, 2018 at 10:39 am

    So excited to try this. We used to live in the Canary Islands & loved these potatoes. I’m looking for a mojo recipe now! Thanks for posting.

    Reply
  24. Wendy Wotring says

    February 27, 2018 at 4:00 pm

    5 stars
    Oh my gosh! These were amazing. I had a pound of leftover smallish potatoes and thought I’d try out this recipe. Jill, they were salty, and creamy and full of flavor. And so very easy. These are definitely a keeper!

    Reply
  25. Anonymous says

    February 21, 2018 at 4:35 pm

    Even better, if you mash them up with some butter or margarine and half n half, they make some mean mashed potatoes!

    Reply
  26. Connie says

    February 10, 2018 at 11:04 am

    5 stars
    These were delicious and I will certainly make again. I used Himalayan salt. I put it in a bowl of water and microwaved it so I could better dissolve the large crystals. Then I put the salt water in the instant pot with the potatoes.

    Reply
  27. karen strauss says

    January 12, 2018 at 3:20 pm

    5 stars
    Delicious! Thank you!

    Reply
  28. sheri tallman says

    January 8, 2018 at 5:03 am

    5 stars
    In New York, nearish to Syracuse, you can buy a bag of Syracuse potatoes, small young potatoes and they come with the salt packet .

    Reply
    • Ev says

      April 11, 2018 at 9:04 am

      5 stars
      Actually, they didn’t bring a bag of potatoes, but each of the workers would throw them in a put in the morning for lunch. Syracuse had ponds around Onondaga Lake that were naturally salty. They were asking the Erie Canal route. In later years the ponds were poisoned be Cross Hindes dumping chemical crash into the lake. The remaining ponds are now home to geese and ducks year round.
      If you are in almost any grocery store in Upstate you will find 5lb bags of them under the Hinderwaldel brand. They are a local clam back place that puts on the best spread and these are a staple.

      Reply
      • Jackie says

        July 3, 2019 at 3:51 am

        I live in Syracuse and the story I was taught was that the salt boilers, mainly Irish immigrants, would drop these small potatoes in the salt VATS that were used to boil the natural brine down to make table salt.

        Reply
  29. Nora Miller says

    January 7, 2018 at 9:46 am

    5 stars
    Or, you can do what I do and buy Hinerwadel’s Salt Potatoes! These are from Hinerwadel’s in North Syracuse on Taft Road. Hinerwadel’s is a clam bake place, which is amazing! These are the best ones you can buy! I grew up on them and still make them when I can get them. I grew up in Syracuse until I moved away at 38.

    Reply
  30. Julie says

    December 6, 2017 at 10:43 pm

    My manager made this for our potluck at work and they were a hit! I also went to
    High School in Israel. class of 1983!

    Reply
    • Jill says

      December 10, 2017 at 3:12 am

      Hi Julie. Were you in the school based in Beit Berl? Jill

      Reply
  31. Adele Aiken says

    November 7, 2017 at 8:47 am

    Do you have any idea how long 6 cups of water will take to come to pressure?? And do you start with hot water?

    Reply
  32. VIkkie says

    October 26, 2017 at 6:51 am

    5 stars
    this looks very interesting .. I can’t wait to try it…
    I live in Utah and have floated in the Great Salt Lake 🙂

    Reply
    • Jill says

      October 28, 2017 at 1:04 am

      Hi Vikkie. That sounds like fun. Hope you enjoy the potatoes. Jill

      Reply
  33. Monica Aleman says

    October 24, 2017 at 6:11 pm

    Hello, I am hoping to make these potatoes but I do have a question. My Instant Pot is 8 qt and I was wondering if you would recommend adjusting (increasing) the recipe at all to ensure coverage of the potatoes or just keep everything the same? If adjusting the recipe, what would you recommend? Thanks.

    Reply
  34. Twylla Corrie says

    October 23, 2017 at 12:23 pm

    These are fabulous! The family loves them just as they are, but I just saw a recipe for oven-roasted Salt & Vinegar potatoes and I am intrigued. Do you think I could just substitute vinegar for the salt?

    Reply
    • Twylla Corrie says

      October 23, 2017 at 4:00 pm

      I meant “substitute vinegar for the water” 😀

      Reply
      • Cindy says

        June 28, 2018 at 2:48 pm

        5 stars
        So we love this recipe! But after reading this reply, I decided to try vinegar. I improvised and substituted 1/3 of the water with vinegar. I loved them, but my husband’s response was “interesting!” LOL Since there are only 2 of us, for 1 lb of potatoes I mixed 2 C water with 1/2 C salt, which I dissolved before adding 1 C of vinegar. I used Apple Cider that I had on hand but I do think Malt Vinegar would be better. I really enjoyed them and like the potatoes both ways.

        Reply
        • Twylla Corrie says

          October 10, 2018 at 7:18 am

          5 stars
          Ooooh….I never got around to trying it, so thank you for your experiment, Cindy! I can hear my husband saying something similar 😀

          Reply
          • Jill says

            October 11, 2018 at 1:16 pm

            Sounds wonderful! Jill

  35. Connie says

    October 16, 2017 at 3:30 pm

    5 stars
    love finding the recipes from this old gal, they work so well for the instant pot do you have recipe book out

    Reply
  36. Terryl says

    October 16, 2017 at 6:13 am

    I have 4 colanders… none are stainless. Is it important that the colander be stainless?

    Reply
    • Jill says

      October 17, 2017 at 12:43 am

      Hi Terryl. They don’t have to be stainless. What I show is what I like to use. Enjoy. Jill

      Reply
  37. Michal says

    October 4, 2017 at 9:55 pm

    5 stars
    I tried this recipe yesterday for the first time, for our family Sukkot dinner and let me tell you it was the best! the potatoes turned out so soft and yummy, one of the best potatoes recipes. And with the melted butter… serious indulgence. Zero work and 100% success. This recipe will go in the family pantheon.
    It was, as you said, like the dead sea. It brought back so many great memories of our family camping trips to the dead sea as a kid (well, except for the wet-finger-in-the-eye moment 😉 ) .
    So thank you for this great recipe.

    Reply
    • Jill says

      October 5, 2017 at 12:35 am

      Hi Michal. I am so glad you enjoyed the potatoes. How nice that you were able to go to the Dead Sea! I haven’t been there in many years, but would love to go back. Jill

      Reply
  38. Dave says

    September 30, 2017 at 1:18 pm

    5 stars
    Tried this recipe tonight for family dinner. Everyone loved it. Cut the ingredients in half. Used a 1.5 lb bag of baby potatoes, 1/2 cup of salt and 3 cups of water. Cooked for the same amount of time (2 mins high pressure + 15 mins release). Turned out perfect. Thanks for the great recipe. I’ll definitely make it again.

    Reply
  39. Patricia says

    September 16, 2017 at 1:51 pm

    I’ve heard so many good things about this recipe that I decided to try it tonight. It’s in my IP right now and I can’t wait. 🙂 I just have one question: If I make this again within a few days, can I keep the brine and use it a second time? Thanks!!

    Reply
    • Jill says

      September 18, 2017 at 5:59 pm

      Hi Patricia. I hope you will enjoy the potatoes. I don’t see any reason not to reuse the brine for another batch. Jill

      Reply
  40. Gail says

    September 6, 2017 at 2:48 pm

    5 stars
    My husband just brought home 10 lbs of Salt Potatoes from Syracuse this past weekend. Can’t wait to cook them up!

    Reply
  41. Teresa says

    September 5, 2017 at 6:13 am

    This upstate NYer thanks you for the recipe! We love our salt potatoes here! How about you try some Chicken Riggies next???

    Reply
  42. KB McFarland says

    September 4, 2017 at 8:07 am

    I have Natural Applewood smoked sea salt, I will have to try this with it. I love the smokey flavoring it adds to foods.

    Reply
  43. Karen says

    September 2, 2017 at 8:44 am

    Can you make ahead and reheat in oven?

    Reply
    • Mandy says

      December 3, 2017 at 3:25 pm

      They are not so good reheated, in my experience

      Reply
  44. Sally Jamar Carlson says

    September 1, 2017 at 6:58 am

    5 stars
    Jill, I made these last night and they were such a success that my guests are buying an Instant Pot! I love your recipes and this is one of the best!

    Reply
    • Jill says

      September 3, 2017 at 1:14 am

      Hi Sally. Thanks so much. Jill

      Reply
  45. Kate says

    August 30, 2017 at 6:00 am

    5 stars
    Hi Jill! Wondering if I could do the salt potatoes on bottom, then pork chops either on a tall rack, or in a pot-in-pot? How long do you think it would take to cook? 15 minutes? Just trying to see if I can make a whole meal altogether!
    Thanks!

    Reply
    • Jill says

      September 3, 2017 at 9:33 am

      Kate. The potatoes would be mushed at 15 minutes. Jill

      Reply
  46. Joanne Marshall says

    August 27, 2017 at 3:24 pm

    I live in Syracuse, and love our salt potatoes. Here in Syracuse, they sell 5 pound bags of salt potatoes — 4 pounds of potatoes and a 1 pound bag of salt. I’ll have to try the tri-colored potatoes too!

    Reply
    • Jill says

      August 27, 2017 at 7:48 pm

      Hi Joanne. I love using the tri colored potatoes. The yellow and red taste similar. The purple is quite different, but also delicious. Jill

      Reply
    • Tony says

      August 30, 2017 at 2:54 pm

      Great local potatoes. Much better than what we get in the rest of the country.

      Reply
  47. Lori says

    August 26, 2017 at 1:47 pm

    5 stars
    I grew up in central NY and we made these a lot but never in the pressure cooker. Just put a pan on the stove with water, potatoes and the salt….cooked until done.

    Reply
  48. Ganine says

    August 24, 2017 at 5:15 pm

    5 stars
    I lived in Syracuse and I know salt potatoes. These were the best I ever made. I used the whole 5 lb bag, a little more salt and a little more water. Thanks Jill. I will never make them any other way.

    Reply
    • Jill says

      October 15, 2017 at 7:40 pm

      5 stars
      Awesome, Ganine. So glad they were a success. Jill

      Reply
  49. Sheena @ Gluten Free Pressure Cooker says

    August 24, 2017 at 7:42 am

    5 stars
    Being from Scotland I do love my taters, we grew up eating them with every single meal so I know my family will love this recipe a lot 🙂

    Reply
    • Jill says

      August 25, 2017 at 1:04 am

      Hi Sheena. Thanks. I can’t wait to hear how you like this method. They are kind of addicting. Jill

      Reply
  50. Stephanie says

    August 22, 2017 at 5:02 am

    I made these last night with potatoes from my CSA, and they were delicious. I roasted them in the oven for a bit after the IP, just to make sure the outsides crisped/dried. I’ve been cooking mostly oil-free, so instead of butter/oil, I made an oil-free green mojo with cilantro, garlic, cumin, sherry vinegar, salt, and sumac. Sliced tomatoes, roasted okra, and potatoes were my amazing meal.

    Reply
    • Jill says

      August 22, 2017 at 6:29 pm

      Stephanie, that sounds delicious. Jill

      Reply
  51. Stephanie says

    August 21, 2017 at 9:49 am

    “the High School in Israel”
    Meaning Alexander Muss, by any chance? Or just happened to do high school there?
    Also, soooo excited for this recipe

    Reply
    • Jill says

      August 22, 2017 at 2:00 pm

      Hi Stephanie. I believe the Alexander Muss name came after The High School in Israel name, but I think it is the same program. I think it is through Jewish Federation. It was so long ago, I hardly remember that part of it, but do remember having to read “The Source.” Jill

      Reply
  52. Diane Barber says

    August 12, 2017 at 8:34 pm

    5 stars
    Thank you Jill for another fantastic recipe ! I made these tonight using 1 pound of our local Ozette potatoes from Olympia Farmers Market. I used 2 cups water and 1/3 cup sea salt . They were absolutely perfect ! ? Must get more ( a lot more potatoes ? )

    Reply
    • Jill says

      October 15, 2017 at 7:39 pm

      5 stars
      Glad you liked them.

      Reply
  53. Melissa says

    August 10, 2017 at 1:00 pm

    5 stars
    These are so, so good. I have restocked my potatoes so that I can make more. Thanks for posting–I had never heard of them!

    Reply
    • Jill says

      August 11, 2017 at 12:59 am

      Hi Melissa. I am so glad you enjoyed the Salt Potatoes. Jill

      Reply
  54. Irene says

    August 9, 2017 at 6:37 am

    I only have 1.5 lbs. of baby potatoes.
    I plan to halve the salt and water, but keep the
    same cook time. Does that sound right?

    Reply
    • MikeC says

      August 30, 2017 at 2:47 pm

      Did that work? I have a 1.5 pound bag too.

      Reply
      • Jlynne says

        September 28, 2017 at 11:05 am

        I did nearly that: 1.75 lb potatoes, 4.5 C water, 3/4 C salt (3/4 the recipe as opposed to 1/2), cooked for the same amount of time and they turned out perfectly. I believe she makes note somewhere in the verbiage that as long as you maintain the same ratio of ingredients, you can keep the same cook time with good results.

        Reply
    • Jill says

      October 15, 2017 at 7:37 pm

      Yes, that is correct.

      Reply
  55. Shirley Pena says

    August 8, 2017 at 6:54 pm

    Mmm, mmm, mmm! Can’t wait to try these!! Butter, salt, and potatoes! Just add ice cream and you’ve hit every one of my favorite food groups!! 😉

    Reply
    • Leona Silgado says

      October 15, 2017 at 11:28 am

      ????????

      Reply
    • Jill says

      October 15, 2017 at 7:38 pm

      5 stars
      Ice cream! Major yum. Strawberry, Vanilla and Coconut. My favorites.

      Reply
  56. Pamela says

    August 8, 2017 at 11:58 am

    5 stars
    I made these Syracuse salt potatoes today in my mini! They were delicious. How could something so simple be so fantastic!

    Reply
  57. Kare Scheidhauer says

    August 6, 2017 at 6:39 pm

    Wow! Made this recipe with my new IP tonight and it was a total hit with my family. Thank you so much for sharing. This will be in our regular rotation from now on!

    Reply
    • Jill says

      August 7, 2017 at 12:44 pm

      Thank you, Kare. I am glad your family enjoyed the Salt Potatoes. Jill

      Reply
  58. katie says

    August 6, 2017 at 1:31 pm

    How long would you cook if you were making “baked” russet potatoes this way?

    Reply
    • Jill says

      August 6, 2017 at 4:59 pm

      Hi Katie. I would try 8 minutes and then let it naturally release. Jill

      Reply
  59. Jessie Bell NEESMITH says

    August 4, 2017 at 5:41 am

    5 stars
    LOVE the recipes,just got my Pressure Cooker LOVE it,keep up the good work. A fan in GA

    Reply
  60. Pat says

    August 4, 2017 at 4:57 am

    Does the amount of salt pit the stainless steel liner?

    Reply
    • Jill says

      August 4, 2017 at 6:26 pm

      Hi Pat. No problem with the cooking pot. Jill

      Reply

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