Crispy Potatoes

By: Chop Secrets

Crispy Potatoes
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The Manual and Pressure Cook buttons are interchangeable."]
cuisine icon Keywords
1 inch pieces, 30-60 min, 4 - 6 serving, canola oil or other high-heat oil, contributed, cook 40 min, crispy potatoes, cup water, easy, instant pot, instant pot crispy potatoes, instant pot potato recipes, instant pot recipe, instant pot vegetables, instant pot vegetarian recipes, italian parsley (optional), kosher salt, lemon juice, modern, pepper, potato recipes, potatoes, prep 5 min, pressure cook, sauté, side dish, vegetarian

prep icon Prep Time
5 min
cook icon Cook Time
40 min

serving icon Servings
4 - 6 Serving
Ingredients
  • 1/2 cup water
  • 1 1/2 lbs gold potatoes or fingerling, cut into <uc> 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)
Instructions
  • Pour 1/2 cup water in the Instant Pot. Place potatoes in a steamer basket and carefully lower it into the pot.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the Manual function*. Use the +/- keys and program the Instant Pot for 5 Minutes.
  • When the time is up, let the pressure naturally release for 10 Minutes, then quick-release the remaining pressure.
  • Drain the potatoes and pat dry. Rinse and dry the pot liner and return to Instant Pot.
  • 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.
  • 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.
  • 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.
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