Ok potato fans, this recipe is for you. Oil-free AND sodium-free, these Crispy Instant Pot Potatoes are the perfect meal for your weight-loss journey.
This is truly a recipe designed for the BRAND NEW Vegan, and I'm going to say it's probably my easiest recipe yet.
One ingredient (and a few spices)
Easy! Right? Everybody can find potatoes now.
But.....as simple as this recipe might be, it's the technique I really want to share with you.
I know I have spent many nights eating gummy potatoes because I was in a hurry and just tossed some into my air fryer. No matter what I did, they just didn't turn out crispy like I had hoped.
I even tried microwaving them first (talk about gummy - gah!) and still couldn't get the texture I was looking for, besides deep-frying of course, but THAT will never happen, so what to do?
And then I remembered my Crispy, Oven-Baked French Fries..... and the answer was obvious.
You have to boil them first!
So I thought, why not use my Instant Pot instead? And I'm here to tell you it worked perfectly.
So stick around and let me show you how I made some of my best tasting roasted potatoes yet.
All you need is some 'taters, and Instant Pot, a few spices, and your oven.
Here we go.
Crispy, Instant Pot Potatoes
Potatoes
First thing is to choose your spud.
I chose Yukon Golds because they are easy enough to find and I like their creamy flavor. but Russets should work ok too. Either way, I typically do NOT peel my potatoes (I was always told that's where all the good stuff is) so I give them a good scrubbing instead.
I started with about 4 small (to medium-sized) Yukons, about 1.5 lbs. Then I cut them into equal-sized chunks - about 1" in diameter and set them aside.
Equipment
As the title of this recipe implies, I do use an Instant Pot.
I know many people do not have one and yes, you can simply boil your potatoes on the stove, but the trick is timing them just right. You do NOT want to overcook them on the stove as they will turn to mush and fall apart.
But if you DO use your stove, you want to boil them until they are JUST tender enough to insert a fork into, no more.
That's why I like the Instant Pot, press a few buttons and they're perfect every time. AND they have fancy gadgets like this silicone steamer basket I found at my local Bi-Mart. You simply add your potatoes and the whole thing fits down inside your Instant Pot.
When they're done, you just lift them out and strain. Easy.
I'll add links below to both my Instant Pot I use and this steamer basket if anyone is interested. They really are a good investment as I use mine almost every day.
As an Amazon Affiliate, I do earn from qualified purchases but at no extra cost to you.
Ok back to the recipe.....
Place either the metal trivet that came with your IP (or the steamer basket I mentioned) down inside your Instant Pot and add 1 cup of water, then your chopped potatoes.
Attach the lid, make sure the vent knob is set to SEALING, and using the MANUAL button (or pressure cook on some models) set it to 5 MINUTES at High Pressure.
It'll take some time to come up to pressure and then it will start counting down. When it's done, it will beep and you'll see a new timer appear with the letter L before it. This is how much time has lapsed since it finished. Let it sit for 10 more minutes, then carefully release any remaning pressure.
Remove the lid and carefully place your strained potatoes into a bowl and set aside.
The Spices
To spice up our taters, you can be as creative as you want. I'll tell you what I used, but feel free to experiment. I also chose to NOT use salt, but again that decision is up to you.
I'll put all the spices and amounts I used in the recipe box below.
I ended up with 2 teaspoon total of my spice mix which was perfect for the amount of potatoes I used.
And the Roasting
Finally, we roast. Down here in the studio I have a toaster oven, and that worked perfectly. Just make sure you line your baking sheet with either a silpat or parchment paper - and cleanup will be a breeze.
Spread your spuds out evenly, (make sure they keep their social distancing) ? and bake in a 400° F oven for about 15 minutes. Give them a flip, then move them up to the broil rack and broil for another 5-10 minutes. Just keep watch!
Have an air fryer instead? Sure go ahead! Start with 400° F and maybe 10 minutes and be sure to give them an occasional shake.
When your taters are golden brown - you're done.
A little crushed garlic for garnish, or chopped parsley and you're good to go. Try a shake or two of malt vinegar, oh so good.
There you have it, a super easy recipe that's completely oil-free and this time sodium-free as well. Perfect for a Mary's Mini or whatever potato diet you happen to be doing.
Me? I just love potatoes! Don't forget to leave a comment and I'll see you back here next week.
Crispy Instant Pot Potatoes
- Prep Time: 5 min
- Cook Time: 55 min
- Total Time: 1 hour
- Yield: 2 Servings 1x
- Category: Main, Appetizer
- Method: Instant Pot
- Cuisine: American, McDougall
- Diet: Vegan
Description
Ok potato fans, this recipe is for you. Oil-free AND sodium-free, these Crispy Instant Pot Potatoes are the perfect meal for your weight-loss journey.
Ingredients
- 1.5 lbs Yukon Gold Potatoes (about 3-4)
- 1 cup water
- ½ tsp Mrs. Dash
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Smoked Paprika
- ¼ tsp Black Pepper
Instructions
- Scrub potatoes and cut into 1" cubes
- Add the trivet to the bottom on your Instant Pot
- Add the water and potatoes
- Attach lid, set to SEALING
- Cook on MANUAL for 5 min with a 10 min NPR
- Drain potatoes and place into a bowl
- Add all the seasoning and toss to coat
- Bake in a 400° F oven for 15 minutes then flip potatoes
- BROIL potatoes for an additional 5-10 min or until golden brown
Keywords: crispy instant pot potatoes
Mar
Airfry!! We doubled the batch and put part in the oven and part in the airfryer at 390°. We are eating the perfect ones that look just like the photo from the airfryer while the others after 20 min were doing nothing in the oven. Took them out and are airfrying those as well! Good recipe!
★★★★
Debbie Rogers
Made these tonight - they came out great!! I will definitely be making them again!
★★★★★
Wyllow
Love these!
★★★★★
Wyllow
These are the most perfect potatoes! I just love them with a good BBQ sauce!
★★★★★
Susan Haines
These potatoes are so yummmmmmmy!!! I love Brand new vegan recipes!
★★★★★
Susan Haines
Brand New Vegan recipes are the best!! I love them
★★★★★
CJL
For me, this was an epic fail. In my Duo-mini, 1.5# Yukon Golds turned to mashed potatoes as I was mixing in the seasonings. I gave this recipe 2 additional stars because it is the first time I mashed my potatoes using only olive oil and all these seasonings. No milk, sour cream or butter and they were divine so thank you !
★★★
Melanie
These taste good. I've made them 3 times and followed the directions exactly. However they never come out crispy. They have good taste and are easy to make which is why they got 3 stars. The crisp factor didn't happen for me on several occasions. Sorry.
★★★
Mary Booher
You might want to check your oven temperature with a thermometer to make sure it’s hot enough.
Cruznv
Just a FYI: with all the successful results that others have had… It could be your Oven isn’t heating to actually 400 degrees. Get a thermometer and check you oven temp accuracy.
Evelyn
Delicious. Made these while on Mary’s Mini. Thanks, Chuck!
★★★★
Anne
I love this technique for white potatoes. Any thoughts on whether it would be the same times for sweet potatoes
★★★★★
Tracy
Ina Garten has a crispy potato recipe (boiling the potatoes first, then roasting) which is delicious. Of course it calls for 1/2 cup of vegetable oil! I am going to try this recipe. Same idea, no oil! Thanks
Jennifer Purdy
Delicious! Thank you yet again, Chuck. These are delicious!
★★★★★
Valerie J Lindsley
They are in the oven now! The smell is amazing! Of course, anything with smoked paprika is a winner in my book!!
★★★★★
Maureen
5 minutes is more than I steam whole Yukon Golds when I want fries. Very soft chunks.
★★★
Cheryl H
They look gorgeous, and, I’m looking forward to making them this week. Thank you.
★★★★★
Char
Thanks Chuck for your detailed instructions. I’ll try this method and let you know how mine turn out. I’m about ready to try a potato only diet since I’ve been overeating during all this craziness that been going on!
Char
Made these potatoes tonight for dinner. They turned out perfect. The timing was spot on! I did use my air fryer vrs. oven. I “fried” for about 17 min at 400 degrees. Good spice mixture!
★★★★★
sonja
Thank you Char I was hoping to find an AF version!
Eilee Rodrigues
Somewhat new to the instant pot. If I want to double the recipe, does the cooking time remain the same?
Linda Waldrum
Wonderful crispy potato wedges! I baked them for 10 minutes in my air fryer. Then broiled them for 3 minutes in the same air fryer.. They came out perfectly to my taste for those shorter times.
Patricia Aguilar
Do you steam the potatoes in the Instant Pot, or pressure cook them? I generally use the steam function for things like this.
Linda W
I steamed my potato wedges first in the Iinstant Pot before baking and broiling as mentioned above. Thank you for this great recipe, I like the seasonings with no changes.
★★★★★
Marian Hollander
So after you cut them and cook them, put them in a bag and shake them up and let them bang into on another. They will slightly abrade each other and the texture will make them crisp up even better than leaving a smooth surface..