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Instant Pot Crash Hot Potatoes Recipe

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This recipe for Instant Pot Crash Hot Potatoes is from The Glossner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1.5 lbs small Yukon Gold potatoes
1 cup water
2 Tbsp olive oil
2 Tbsp shredded Parmesan
1 Tbsp minced garlic
1/2 tsp Kosher salt
1/2 tsp dried rosemary

Directions:
Directions:
Wash potatoes and pierce each with a fork.

Pour one cup of water into the bottom of your Instant Pot insert, then arrange potatoes in a single layer on the trivet.

Close the Instant Pot lid and set the valve to sealing.

Hit the manual button and adjust the time down to 9 minutes (should be on "high pressure"), then hit the manual button a second time to start. (Note: You might adjust this time up a little for larger potatoes, or down a little if you're working with baby potatoes.)

While the potatoes are pressure cooking, preheat your oven to 450 degrees and spray a sheet pan with cooking spray. (You can instead drizzle it with olive oil, if you prefer to avoid spray.)

Also mix together olive oil, Parmesan, and spices in a small bowl.
When the time is up, do a quick release on the Instant Pot.

Place the potatoes on prepared baking sheet and slightly "smash" each, first one way and then criss-cross with a potato masher. Don't smash them to pieces here; just flatten them out a bit.

Spread garlic-Parmesan mixture over the top of each potato, then bake at 450 degrees for 20-25 minutes until nicely browned.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
mashupmom.com

 

 

 

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