Crispy Potatoes

Name: Crispy Potatoes
Prep time: 5 min
Cook time: 40 min
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))

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Prep Time: 5 minutes

Cook Time: 40 minutes

Servings: 5

Cost: $5.35 /serving

Author : Chop Secrets

Ingredients

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1/2 cup Water1 1/2 lbs gold potatoes (or fingerling, cut into 1 inch pieces)1 tbsp canola oil (or other high-heat oil)1 tbsp kosher salt1/2 tbsp pepper1 tbsp lemon juice1/4 cup snipped chives (and/or Italian parsley (optional))

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Instructions

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Step 1

Pour 1/2 cup water in the Instant Pot. Place potatoes in a steamer basket and carefully lower it into the pot.

Step 2

Secure the lid, making sure the vent is closed.

Step 3

Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.

Step 4

When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

Step 5

Drain the potatoes and pat dry. Rinse and dry the pot liner and return to Instant Pot.

Step 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.

Step 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.

Step 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.