Instant Pot® Roasted Crispy Potatoes – www.instantlydelicious.com – Instantly Delicious

Instant Pot® Roasted Crispy Potatoes - www.instantlydelicious.com

Yesterday it looked like rain. I was hemming and hawing about whether or not we should grill. My plan was to make chicken and baked potatoes on the grill. Since the weather looked dicey, I decided I should choose a quicker cooking method for the potatoes, in case we had to bring it in. While I often “bake” potatoes in the Instant Pot®, I had the taste for roasted potatoes. I have probably said it a million times, but I HATE lighting my oven in the summer.  Something about the design of my tiny kitchen or my crappy oven means my whole house gets really hot. No thanks. I decided I needed to use my Instant Pot® to mimic roasted potatoes. I am so glad I did. They were DELICIOUS and everyone loved them.
These potatoes can be seasoned in an infinite number of ways. I went for a Greek flavor profile with the oregano and lemon juice. They would be yummy with just salt and pepper.  Season them however you like, with whatever you have and have them on the table in about 30 minutes.
Instant Pot® Roasted Crispy Potatoes
Serves 4


Ingredients:
4 yukon gold potatoes, cut into 1 inch dice
1 cup water
2 tablespoons olive oil
salt and pepper, to taste
1 teaspoon dried oregano
1/2 teaspoon paprika
2 tablespoons lemon juice (optional)

Directions:

1. Scrub potatoes and cut into 1 inch dice.  Add 1 cup of water to the Instant Pot®. Place steamer basket into Instant Pot® and layer diced potatoes on top.  Lock the lid making sure the valve is in the sealing position. Set it to manual high-pressure for 5 minutes.  When finished, allow pressure to release naturally for 5 minutes, then do a quick pressure release by moving the valve into the venting position.  Carefully (don’t burn yourself) drain the potatoes.

2. Set Instant Pot® to saute. Add olive oil and heat until shimmering. Return the drained potatoes to the pot and season with salt, pepper, oregano, and paprika.  Allow to cook for about 4 minutes, toss and cook for an additional 4 minutes. If desired, season with 2 tablespoons of lemon juice and serve immediately.

Enjoy,
Julie

 




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