The oven-baked potatoes in the multicooker will win you over at the first bite, so much flavor and wholesomeness.
The potatoes are cooked with the OVEN program, making them crispy on the outside and soft on the inside, hard to resist.
We recommend making extra because they’ll disappear quickly.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for oven-baked potatoes in the multicooker:
- 2.6 lbs potatoes
- 4 tablespoons extra virgin olive oil
- to taste fine salt
- to taste chopped sage
- to taste chopped rosemary
- 1/2 teaspoon black cumin (leveled)
- 1 clove garlic
Tools for oven-baked potatoes in the multicooker:
- 1 multicooker
- 1 Knife
- 1 Wooden spoon
Steps for preparing and cooking oven-baked potatoes:
Peel the potatoes, cut them into regular chunks, wash them well, and dry them with a cloth.
Try to cut them into chunks of the same size for even cooking.
Place the potatoes in a large bowl, add the sage and rosemary, the cumin powder (optional), also add 2 tablespoons of extra virgin olive oil, salt, and mix well.
In the multicooker basket, put the remaining extra virgin olive oil, the garlic clove, set the SAUTE program, when the oil is hot add the potatoes, stir well, and cook them for a few minutes.
Put the lid on the pot, set the OVEN program, and cook for 20 minutes, we turned them halfway through for even browning.
After the time has passed, turn off the multicooker, remove the lid, stir the potatoes well and check the cooking, if necessary, cook for another 5 minutes.
If you want even crispier potatoes, you can put the oven lid on for the last 5 minutes of cooking at 356°F, and always use the OVEN cooking in the basket, super crispy potatoes!
Notes
If you have leftovers, you can turn this side dish into a delicious omelet by beating eggs with a little salt, a splash of milk, add the potatoes and cook it in a lightly greased pan, flipping it when it’s evenly cooked on one side.
If you have leftovers, you can turn this side dish into a delicious omelet by beating eggs with a little salt, a splash of milk, add the potatoes and cook it in a lightly greased pan, flipping it when it’s evenly cooked on one side.
