Pressure Cooker Syracuse Salt Potatoes, created by Irish Salt Miners in New York, are made with new potatoes, that are boiled in brine, yielding a creamy interior.
Pressure Cooker Syracuse Salt Potatoes
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 a 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.
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.
Another New York recipe to try are my New York Coffee Shop Home Fries.
And another New York recipe! Dirty Water Hot Dogs, like find in the City!
I love New York and the food. Can you tell?
For a really good “Baked” Potato, make your large Russet Potatoes using this method.
I’ll run for cover now. 🙂
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.
This Pressure Cooker Syracuse Salt Potatoes recipe 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!
Lukewarm Water + Salt = Salt Spring! Hahaha, just kidding.
But, it does make a nice Brine.
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.
Whisk up the Salt and Water.
Make sure it is completely dissolved.
Don’t taste it, unless you want to gag! 🙂
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!
Three pounds of Potatoes fit nicely in a standard 6 quart 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 Pressure Cooker Syracuse 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.
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.
I was just curious..
And I like be different and unique.
Drain out the Water using a Stainless Steel Colander.
While they are draining and drying, you can melt some butter.
If you are going rogue, toss in some Chives, Scallions, Rosemary, or other herbs you may like, when you melt the Butter.
You can see the dry salty crust that is forming as they are drying.
You won’t need to add more Salt.
These Pressure Cooker Syracuse Salt Potatoes are so good on their own.
The Melted Ghee or Butter, make them even better!
For another variation.
You can add Butter to your Pressure Cooker to melt.
Then toss in the Potatoes with some herbs and mix to coat.
But, that would be naughty.
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. 🙂
Pair your Pressure Cooker Syracuse Salt Potatoes with Pressure Cooker Classic Pot Roast recipe.
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60
- Culina Stackable (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
- Alpha Armour Salt Box with Spoon
- 6 oz Porcelain Ramekins
- Stainless Steel Colander
- Sea Salt
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Here is the handy printable recipe:
Pressure Cooker Syracuse Salt Potatoes, created by Irish Salt Miners, are made with new potatoes, that are boiled in brine, yielding a creamy interior.
Wash/Scrub Potatoes. Add Salt and Water to Pressure Cooker cooking pot and Whisk until the Salt has completely dissolved.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 2 minutes. 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.
Mix together Salt and Water and bring to boil. Add Potatoes and cook for 20 minutes, or until soft. Drain and serve.
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.
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