These Instant Pot Crispy Potatoes are based off the ones my mom made when I was growing up! They’re great for everything from breakfast to dinner, and are really easy to make as well.
The history behind these Instant Pot Crispy Potatoes goes all the way back to childhood for both Tyler and me. We both grew up with our moms boiling potatoes to cut up and fry for breakfast the next morning.
Both of our mothers always added extra to the pot when they were making mashed potatoes for dinner. Then, before mashing them, you reserve a few to cut up and refrigerate for the next morning. Come to think of it, pretty much everyone I know grew up this way, so I’d love to know if you grew up eating these, too?
In any case, a couple years ago, I started cooking my potatoes in the Instant Pot instead of boiling them. It turns out the texture is way better, and way crispier this way.
Also this makes these potatoes great for meal prepping because they’re best made the night before/ or at least few hours before you need them. So we need to get cooking ASAP so you can have these ready to go for breakfast tomorrow morning!
Let’s make my Instant Pot Crispy Potatoes step by step
Step 1: The first step is to place clean potatoes onto the metal trivet or a steam basket. Then add water to the bottom of the pot, and you’re ready to pressure cook.
Step 2: After the potatoes have been cooked, allow them to cool enough to handle.
Step 3: When the potatoes are cool enough to handle, cut them up into bite-sized pieces.
Step 4: Refrigerate them until you’re ready to fry them, or for up to 3-4 days. I like cooking these in either a cast-iron skillet or a nonstick skillet for the crispiest potatoes.
How to make these Crispy Potatoes for meal prep
First pressure cook, then dice them up and refrigerate for up 4 days. With the potatoes already prepped, you’re just a few minutes in the frying pan away for crispy delicious-ness. I pressure cook some every Friday for weekend breakfasts. But I sometimes pressure cook some as part of my Sunday meal prepping to pan-fry for weeknight dinners as well.
What to serve with these potatoes for breakfast
- Meal Prep Egg Muffins 3 Ways or Make Ahead Sausage Egg Muffins
- With Homemade Rosemary Breakfast Sausage and over easy eggs.
- Western Omelet Waffles
- Roasted Red Pepper Frittata with Feta and Spinach
- Asparagus Fontina Frittata
What to serve with these potatoes for dinner
- Bacon Wrapped Ranch Chicken
- Sun-dried Tomato Spinach Turkey Burgers
- Skillet Lemon Garlic Chicken Thighs
- Instant Pot Rotisserie Chicken
- Lemon Chicken and Asparagus Sheet Pan Dinner
I sure hope you get a chance to make these potatoes soon! They’ve been such a huge hit in our house, especially when we have company, that I really hope you get to enjoy them too.
If you do make them, I’d love it if you’d leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.
INGREDIENTS1x2x3x
- 2 pounds Yukon golds - or other baking potato, see notes
To Pan-Fry:
- 4 tbsp ghee - or salted butter, for half the batch of potatoes
- 1 tsp Sea salt
- 1/2 tsp black pepper
- 1/4 cup thinly sliced green onions
Serve with:
- Your choice of main dish - or with over easy eggs as pictured
INSTRUCTIONS
- Place the cleaned potatoes on the wire rack, making sure not to go over the ‘fill line’ on the side of the Instant Pot (I use the 6-quart). Check to make sure the potatoes aren’t touching the sides. Then pour 1 cup of water into the bottom.
- Set the Instant Pot to sealing and pressure cook for about 10 minutes for small potatoes, 18 for medium, and 30 for very large potatoes. When the cooking time is done, do a quick release. Then carefully lift out the potatoes to cool.
- When you can handle the potatoes easily, cut them into bite-sized pieces. Then place them into containers and store them in the refrigerator for up to 4 days.
- To serve the potatoes, heat a large (15") non-stick skillet over medium-high heat. When the pan is hot but not smoking, add the ghee or butter and half of the prepped potatoes.
- Turn the heat down to medium and sprinkle the potatoes with sea salt and pepper. Cook until browned, then turn them to brown the other side. This takes about 6-8 minutes per side.
- At the end of the cooking time, add the green onions and toss to combine. Cook for an additional 2 minutes, then serve as desired.
NOTES
nutrition facts
Instant Pot Crispy Potatoes
Ingredients
- 2 pounds Yukon golds or other baking potato, see notes
To Pan-Fry:
- 4 tbsp ghee or salted butter, for half the batch of potatoes
- 1 tsp Sea salt
- 1/2 tsp black pepper
- 1/4 cup thinly sliced green onions
Serve with:
- Your choice of main dish or with over easy eggs as pictured
Instructions
- Place the cleaned potatoes on the wire rack, making sure not to go over the ‘fill line’ on the side of the Instant Pot (I use the 6-quart). Check to make sure the potatoes aren’t touching the sides. Then pour 1 cup of water into the bottom.
- Set the Instant Pot to sealing and pressure cook for about 10 minutes for small potatoes, 18 for medium, and 30 for very large potatoes. When the cooking time is done, do a quick release. Then carefully lift out the potatoes to cool.
- When you can handle the potatoes easily, cut them into bite-sized pieces. Then place them into containers and store them in the refrigerator for up to 4 days.
- To serve the potatoes, heat a large (15") non-stick skillet over medium-high heat. When the pan is hot but not smoking, add the ghee or butter and half of the prepped potatoes.
- Turn the heat down to medium and sprinkle the potatoes with sea salt and pepper. Cook until browned, then turn them to brown the other side. This takes about 6-8 minutes per side.
- At the end of the cooking time, add the green onions and toss to combine. Cook for an additional 2 minutes, then serve as desired.
Notes
Nutrition
The recipe Instant Pot Crispy Potatoes appeared first on Get Inspired Everyday! on April 17, 2020
https://getinspiredeveryday.com/food/instant-pot-crispy-potatoes/
