Crispy Potatoes
By :Chop Secrets
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Votes: 2
Rating: 1
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Potatoes
Prep Time 5 minutes
Cook Time 40 minutes
Servings
4 - 6 serving
Ingredients
  • 1/2 cup Water
  • 1 1/2 lbs gold potatoes or fingerling, cut into 1 inch pieces
  • 1 tbsp canola oil or other high-heat oil
  • 1 tbsp kosher salt
  • 1/2 tbsp pepper
  • 1 tbsp lemon juice
  • 1/4 cup snipped chives and/or Italian parsley (optional)
Course Side Dish
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Potatoes
Prep Time 5 minutes
Cook Time 40 minutes
Servings
4 - 6 serving
Ingredients
  • 1/2 cup Water
  • 1 1/2 lbs gold potatoes or fingerling, cut into 1 inch pieces
  • 1 tbsp canola oil or other high-heat oil
  • 1 tbsp kosher salt
  • 1/2 tbsp pepper
  • 1 tbsp lemon juice
  • 1/4 cup snipped chives and/or Italian parsley (optional)
Votes: 2
Rating: 1
Rate this recipe!
Instructions
  1. Pour 1/2 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.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

2 replies
  1. Dumbgurl04
    Dumbgurl04 says:

    When you start the saute part the potatoes just fell apart and and just turned to mush. Not sure if it was because i stired them to soon before letting them try to brown up. Kind of disappointed cause they look good

  2. njsteffens
    njsteffens says:

    Mine were mushy lumps of potatoes with a hard cooked crust on the bottom of the pan. Not at all like the picture. So disappointed.

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