Main dish

Instant Pot Crispy Potatoes

Instant Pot Crispy Potatoes
This recipe gives you both a velvety inside and a wonderfully browned exterior.
Cuisine: American
Recipe type: Main dish
  • ½ cup water
  • 1½ lbs gold or fingerling potatoes, cut into 1” pieces
  • 2 tbsp of canola oil (or other high-heat oil)
  • 1 tbsp kosher salt
  • ½ tbsp pepper
  • 1 tbsp lemon juice
  • ¼ cup snipped chives and/or Italian parsley (optional)
  1. Pour ½ cup water in the Instant Pot. Place potatoes in a steamer basket and carefully lower it into the pot.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  4. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  5. Drain the potatoes and pat dry. Rinse and dry the pot liner and return to Instant Pot.
  6. Add the oil to the Instant Pot. Using the display panel select CANCEL to turn the pot off, then choose the SAUTE function and adjust to the high setting.
  7. When oil gets hot, brown the potatoes until golden, 3-4 minutes per side. Do not crowd the pot–you may have to work in batches. Generously salt and pepper the potatoes while they cook.
  8. When all potatoes are browned, return them to the still-hot pot, sprinkle with herbs and squeeze lemon over the top. Cook, tossing, for 1 minute and serve immediately.

Watch the recipe video here:

This recipe gives you both a velvety inside and a wonderfully browned exterior.FULL RECIPE:

Posted by Chop Secrets on Thursday, December 20, 2018