Roasted potatoes with instant pot, the greatest classic side dish to serve with beef roast cooked in the instant pot or roast chicken in the instant pot. In my Multicooker book (Gribaudo), you will find them under the title SMART ROASTED POTATOES, and do you know why I called them smart? I’ll tell you right away, I used 2 functions of the instant pot, pressure and oven function. This way, roasted potatoes will be ready in just 15 minutes, tender inside with that golden crust outside that we love so much. I remind you that, despite the “web world” insisting on searching for Italian recipes with instant pot, the correct term is multicooker; you can find a deepening and shopping tips in this guide to instant pots. Feel free to be generous with the quantities because leftover roasted potatoes can be used to make a potato tortilla or a simple potato omelette. Have you ever thought about it? No problem, I’m here to help you with that too!
Don’t miss the video recipes on the Facebook page (HERE) and on the Instagram profile Dal tegame al vasetto (HERE).
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons, Christmas
- Energy 256.32 (Kcal)
- Carbohydrates 35.51 (g) of which sugars 1.67 (g)
- Proteins 4.20 (g)
- Fat 11.86 (g) of which saturated 1.72 (g)of which unsaturated 0.10 (g)
- Fibers 4.30 (g)
- Sodium 303.91 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs potatoes
- 1 sprig rosemary
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- 3 pinches salt
- 2 pinches pepper
What you need
- 1 multicooker
- 1 Microwave rack all metal
Procedure
Peel and wash the potatoes, dry them and cut them into even wedges. Distribute the potatoes in the multicooker and season them with the rest of the ingredients. Mix the potatoes and then close the pot with the lid. Cook the potatoes using the pressure function at 248°F (high) for 5 minutes. I recommend setting an external timer as soon as the pot reaches pressure, sometimes the absence of liquids does not allow the pot to start the countdown.
After the first cooking is finished, depressurize the pot and pour the potatoes into a small non-stick baking dish. Place the rack or grill in the empty pot and place the dish with the potatoes on top. Close the pot with the oven lid and start the second cooking for 10 minutes at 356°F. Stir the potatoes halfway through cooking to ensure even cooking. Remove the lid and serve the roasted potatoes hot.
If you bought an instant pot with an air fryer lid, replace the lid, leave the potatoes in the pot and start the second cooking for 13 minutes at 392°F, stirring halfway through cooking.
Tips and variations
The advantage of cooking the potatoes like in the oven in the instant pot, besides the speed of cooking, is being able to use very little oil.
If you do not have a multicooker with an additional lid, whether it is an oven or air fryer, you can brown the potatoes in an open pot at 392°F until golden.
Try the roasted potatoes paired with rooster in an electric pressure cooker or with pork meatballs with instant pot.
Roasted new potatoes in the multicooker
With the same recipe and the same cooking times, you can also make new potatoes.
FAQ (Questions and Answers)
Insights
Can I use the microwave rack in the instant pot?
Yes, as if it were a grill, as long as it has no plastic parts.
Can I avoid transferring the potatoes to a baking dish?
Yes, but it will take 4-5 more minutes of cooking. Bringing them closer to the grill browns them faster.
