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May 05

Perfect Potatoes

We love baked potatoes but don’t love the tedious process of poking, wrapping, baking, checking for doneness, and of course heating up the kitchen for an hour baking them.

I wanted to prep potatoes for dinner, as well as enough for sending in with my husband for lunch. I prepared half a bag of russets that ranged in size from small to medium/large.

Preparation was a simple scrubbing under running water with a vegetable brush and removing any eye spots.

Instant Pot cooking times for potatoes can be found here.

Perfect Potatoes

2 1/2 pounds potatoes, scrubbed and eye spots removed

1 – 2 Tbsp olive oil

1 – 2 Tbsp coarse salt

1 cup water

Add oil and salt were added to inner pot and set Instant Pot to Saute.

Add potatoes to the pot and use tongs or a large spoon to “stir” the potatoes while sauteing. Potatoes should have a light coat of oil and some coarse salt.

Saute for 5 – 7 minutes until potatoes are evening coated. Turn Instant Pot OFF.

Add 1 cup water, close and lock lid, and make sure the Steam Release is set to Seal position.

Set to Manual 15 minutes (adjust time if using only small potatoes).

Use Natural Release (approximately 20 minutes) when timer is done, and Keep Warm while pressure is releasing.

Saute potatoes for several minutes in olive oil and coarse salt.

Saute potatoes for several minutes in olive oil and coarse salt.

 

 

Allow pressure to release naturally while set to Keep Warm. Potatoes will be cooked through and ready to serve.

Allow pressure to release naturally while set to Keep Warm. Potatoes will be cooked through and ready to serve.

I served these hot with Earth Balance and Daiya cheddar. I've been sending potatoes in with beans and cheese for work lunches all week.

I served these hot with Earth Balance and Daiya cheddar. I’ve been sending potatoes in with beans and cheese for work lunches all week.

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