Instant Pot salt potatoes with herb butter are super easy to make and are perfect for summer picnics, potlucks and as a nutritious side dish. Salty potato skin is contrasted by sweet, creamy and starchy flesh with butter and herbs melting into it releasing beautiful aromas and freshness.
1 litre water (or as much as you need to just cover the potatoes)
2 lbs / about 1 kg small to medium boiling potatoes (new potatoes are best)
3/4 cup salt (kosher salt, fine salt or sea salt, about 3 ounces / 90 grams)
4 ounces butter / 120 g (1/2 cup), softened
1 teaspoon dried thyme
2 tablespoons finely chopped parsley
2 tablespoons finely chopped scallions or chives
- Cook the salt potatoes in Instant Pot. Add potatoes, water and salt to the inner pot and stir through. Pop the lid on top and lock, making sure the top valve is pointing to Sealing. Press Manual/Pressure Cook and set to 5 minutes at HIGH pressure. The Instant Pot will take about 10 minutes to come to pressure. Once the timer is done, use the quick release to let off the pressure (point the top valve to Venting). Strain the potatoes through a sieve and transfer to a serving plate. Don’t rinse the potatoes!
- Make the herb butter. Leave the butter out at room temperature to soften or pop in a microwave for a few seconds. Using a fork, combine the butter with the herbs until smooth. Set aside. If you like, you can also add some garlic.
- Serve salt potatoes hot or cold with herbed butter on the side. We love them warm or hot so that the butter can melt into the potatoes. Another option is to serve salt potatoes with aioli (garlic mayo).
Weight Watchers: 10 smart points
- Serving Size: 3-4 potatoes with herb butter
- Calories: 246
- Sugar: 1.9 g
- Sodium: 609.8 mg
- Fat: 15.5 g
- Saturated Fat: 9.6 g
- Carbohydrates: 25.1 g
- Fiber: 3.9 g
- Protein: 2.9 g
- Cholesterol: 40.6 mg