These delicious and creamy seasoned thin-skinned “salt” potatoes couldn’t be easier to prepare using the Instant Pot. They are decadent whether you coat the potatoes with butter, ghee or olive oil before adding your seasoning. Add this perfect little side to your next dinner menu!
I want to thank my friend Angela at Short Order Cook for sharing her method for salt potatoes. She raved about it so much I put it on my must-try list right away. I only made a couple of changes for my household because this recipe is so easy.
What seasoning to use?
Angela used powdered ranch for her seasoning, which sounds delicious! Since that wouldn’t work for my lactose-intolerant family members I looked into my pantry for an alternative. Having just bought a large container of Costco’s organic no-salt seasoning I decided to give that a try instead. We loved it! Trader Joe’s 21 Seasoning Salute would have a similar blend of herbs and spices, though it doesn’t bill itself as organic.
Both Costco’s and Trader Joe’s seasoning mixes can get very peppery if you overdo, though. If you want more seasoning than the two tablespoonfuls I’ve added, increase the flavor with extra garlic or onion powder instead.
What potatoes should I use for salt potatoes?
Salt potatoes are also called Syracuse Salt potatoes and according to this website, are a Central New York favorite. I had never heard of this dish, even though I was born in Syracuse, probably because we left New York for Michigan soon after that thrilling event. The dish is typically made when the first new potatoes are harvested, usually with bite-sized tan potatoes.
At our food co-op I found small multicolored thin-skinned potatoes. Whenever I can, I purchase Hawaii-grown produce – always keeping our local options open. The potatoes came out melt-in-the-mouth tender – almost like a creamed potato in the centers, and with just the right amount of salt flavor on the outside.
Is this recipe dairy-free?
You have a number of options for the buttery coating once you’ve cooked the potatoes, depending on your taste preferences: butter, ghee or olive oil.
Angela’s recipe contains butter – lots of it! Much as I enjoy butter, I wanted to be sure these potatoes would turn out just as well dairy-free, since then all my family members could eat them. When I roast thin-skinned potatoes, I coat them in olive oil, so it was natural to use that as my fat of choice here.
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If have a chance to try this recipe, please leave me a comment so I know how it went!
This recipe was featured among other Crock Pot and Instant Pot recipes in the themed linkup #43 on Grammy’s Grid – thank you!
Thanks so much and enjoy!
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Instant Pot Seasoned Salt Potatoes
- 2 pounds small thin-skinned potatoes Yukon gold and/or red and purple
- 2/3 cup sea salt or kosher salt
- 5 cups water or as needed to cover
- ¼ to ⅓ cup of salted butter cut in chunks, (or ghee, or ¼ cup olive oil)
- 2 tablespoons Costco or Trader Joe's organic no-salt seasoning mix
- 1 tablespoon fresh chives slivered
- Wash the potatoes and remove any that have soft or rotten spots.
- Pour salt into your Instant Pot and add water.
- Turn on the saute feature to heat the water, and stir until the salt is dissolved - about 2 minutes.
- Add the potatoes and if needed, a bit more water to cover.
- Place the lid on the IP and lock it. Make sure the lid is “Sealed”.
- Use the MANUAL setting and set for 3 minutes on HIGH pressure.
- It will take about 10 minutes for the IP to come to pressure.
- At the end of the 3 minutes, let the IP release naturally for 10-15 minutes. (15 minutes for very soft potatoes and 10 minutes for slightly firmer ones that are still done.) Turn off the IP.
- Toward the end of this time, place the butter, ghee or olive oil into the bowl you will be using for the potatoes, and chop it slightly into pieces if it's solid.
- Carefully (I use a long-handled wooden spoon to avoid steam burns) manually release the remaining pressure by turning the knob to Venting until the pressure button drops.
- Drain the potatoes in a colander without rinsing. See note **
- Remove the hot potatoes to the bowl with your chosen fat and stir gently to coat. Sprinkle the seasoning on and continue to stir. Let the potatoes rest for 5-10 minutes to let the seasoning hydrate.
- Chop some fresh chives (thyme or basil would work great also) and sprinkle on the top. Serve warm.
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