Ingredients
- Olive Oil: 2.0 tbsp. (1.0 oz / 30g)
- Butter: 2.0 tbsp. (1.0 oz / 28g)
- Yukon Gold Potatoes: 1.5 lbs. (24.0 oz / 680g), cut in half
- Sea Salt: 1.0 tsp. (0.2 oz / 6g)
- Ground Black Pepper: 1.0 tsp. (0.1 oz / 2g)
- Water or Broth: 0.5 cups (4.0 oz / 120g)
Step-by-Step Directions
- Select the SAUTÉ setting on the Instant Pot and heat 2.0 tbsp. (1.0 oz / 30g) of olive oil. Add 2.0 tbsp. (1.0 oz / 28g) of butter and melt it. Add the 1.5 lbs. (24.0 oz / 680g) of halved potatoes and sauté, stirring occasionally, for 10 minutes until the flat halves have turned a beautiful golden brown.
- Season the potatoes with 1.0 tsp. (0.2 oz / 6g) of sea salt and 1.0 tsp. (0.1 oz / 2g) of ground black pepper, stirring well to ensure even coating. Pour in 0.5 cups (4.0 oz / 120g) of water or broth to deglaze the pot. Close and securely lock the lid.
- Press the CANCEL button to reset the cooking program, then press the MANUAL button and set the cooking time for 6 minutes at HIGH pressure. Once the cooking cycle is complete, select CANCEL again and let the pressure Naturally Release for exactly 20 minutes. Release any remaining steam manually, then carefully uncover the pot.
- Taste your crispy potatoes for seasoning, adding an additional 0.1 tsp. (0.02 oz / 0.6g) of salt if desired. Serve immediately while warm.
Nutritional Information
- Calories: 240 kcal
- Carbohydrates: 29.5g
- Protein: 3.5g
- Fat: 13.0g
Expert Tips
- Dry Before You Fry: Ensure your potato halves are completely dry before adding them to the hot oil and butter. Surface moisture creates steam, which is the enemy of getting a perfectly golden crust!
- Don't Overcrowd the Pot: For the ultimate Crispy Potatoes, make sure the flat sides are touching the bottom of the Instant Pot in a single layer during the sauté phase. If you have a smaller 3-quart model, you may want to brown them in two quick batches.
- Use Clarified Butter (Ghee): If you find your butter browns or burns too quickly on the Instant Pot's SAUTÉ setting, swap the regular butter out for ghee. It has a significantly higher smoke point and gives your Crispy Potatoes an incredibly rich, nutty flavor.
- Let Them Breathe: After the natural pressure release and uncovering the pot, let the potatoes sit for just a minute or two before serving. The rapidly evaporating surface steam will help firm up the exterior even more.
Frequently Asked Questions
Can I make these Crispy Potatoes with different types of potatoes? While Yukon Golds are highly recommended because of their inherently creamy texture and naturally buttery flavor, you can certainly substitute them. Russet potatoes work but might break down slightly more under pressure, while baby red potatoes will hold their shape beautifully but yield a waxier bite.
How do I reheat leftover Crispy Potatoes so they stay crunchy? To revive the texture of your Crispy Potatoes, skip the microwave! The absolute best method is to reheat them in an air fryer at 350°F (175°C) for about 3-5 minutes. Alternatively, you can toss them in a cast-iron skillet over medium heat until they are warmed through and the edges re-crisp.
Why did my Crispy Potatoes turn to mush in the pressure cooker? Mushy potatoes usually happen due to either too much cooking liquid or an excessively long natural release time. Ensure you are strictly using the 6-minute manual high-pressure setting, exactly 0.5 cups of liquid, and pulling them out right after the 20-minute mark.
Can I double this Crispy Potatoes recipe? Yes, but you need to be careful with the liquid ratio! You must keep the liquid amount exactly the same (0.5 cups) because the Instant Pot only needs enough liquid to generate steam. Also, to maintain the quality of your Crispy Potatoes, you will definitely need to sauté the potatoes in batches before pressure cooking to ensure every single piece gets perfectly browned.
