Crispy Potatoes

Prep Time5 mins
Cook Time40 mins
Course: Side Dish
Servings: 5


  • 1/2 cup Water
  • lbs gold potatoes or fingerling cut into 1 inch pieces
  • 1 tbsp kosher salt
  • 1 tbsp canola oil or other high-heat oil
  • 1/2 tbsp pepper
  • 1 tbsp lemon juice
  • 1/4 cup Italian parsley or snipped chives optional


  • Pour 1/2 cup water in the Instant Pot. Place potatoes in the Silikong 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 quickly release the remaining pressure.
  • Drain remaining fluids and pat the potatoes dry. Rinse and dry the pot liner and put it back in the 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 set it to HIGH.
  • When oil is hot, saute 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, put them back in the still-hot pot, sprinkle them with herbs and squeeze lemon on top. Cook while tossing, for 1 minute and serve right away.

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