ROASTED POTATOES

Zee IP Recipes

1.5 pound (680g) baby potatoes

1 teaspoon (4g) onion powder

1 teaspoon (4g) garlic powder

3 to 4 pinches coarse kosher salt

2 tablespoons (28g) unsalted butter

1 tablespoon (15ml) olive oil

1 cup (250ml) cold water

Pressure Cook Baby Potatoes: Pour 1 cup (250ml) cold water, then place a stainless steel steamer basket in Instant Pot Pressure Cooker. Place 1.5 lb (680g) baby potatoes in steamer basket. Pressure Cook at High Pressure for 15 minutes, then Quick Release.

*Pro Tip: This will produce creamy & soft baby potatoes. If you prefer a firmer texture, reduce the pressure cooking time by a few minutes. (See Our Roasted Potatoes Experiment Results Here)

Make Creamy Roasted Potatoes: Set aside the pressure cooked baby potatoes. Discard water in inner pot & towel dry inner pot.

Heat up Instant Pot using "Saute" function (press "Cancel" button, then "Saute" button).

Once the indicator says HOT, add 2 tbsp (28g) unsalted butter and 1 tbsp (15ml) olive oil in Instant Pot.

Add pressure cooked baby potatoes in Instant Pot. With a wooden spoon, gently stir the baby potatoes to coat them with butter.

Sprinkle 1 tsp (4g) garlic powder and 1 tsp (4g) onion powder on the baby potatoes. Gentle mix the baby potatoes, then allow the powder to darken & harden a little.

Taste & season Instant Pot Roasted Potatoes with salt and black pepper (if desired). For reference, we used roughly 4 pinches of coarse kosher salt.

Serve Instant Pot Roasted Potatoes: The Roasted Potatoes in Instant Pot will be piping hot, so let it cool for roughly 5 minutes before serving.

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