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This instant pot roast potato recipe is super simple to make.
It’s fluffy on the inside and crispy on the outside, just how perfect roast potatoes should be!
This is delicious and also quick to make.
What you need
1kg baby potatoes
1 tsp dried rosemary
2 tbsp margarine
1 tsp dried thyme
1tsp dried basil
2 tbs minced garlic
salt to taste
Instructions
Peel the potatoes and wash them until they are clean.
For this recipe, you can either use the instant pot from start to finish or you can start with instant pot and then roast in the oven.
I have included steps for both methods.
Instant pot roast
Peel potatoes and cut up in chunks of about 1.5 inches each.
Rinse potatoes and add to the pot.
Add enough water to just barely cover the potatoes.
Boil them until they are soft but not over cooked.
Drain potatoes in colander then give them a shake to scuff up the potatoes.
Leave the potatoes to dry out for few minutes (this is to get crispy skin).
Once cooled, empty the pot and add margarine and put it back to the stove as the margarine is melting, then add all the herbs and garlic.
Add potatoes, salt and pepper; stir and toss.
Arrange potatoes in a single layer and brown (turn every few minutes till crispy and golden all over).
Roast in the oven
Add oil in baking tray then arrange the potatoes in single layer.
Drizzle potatoes olive oil and roast in the oven at 220C for 20 minutes or till crispy and golden brown.
Turn every 10 minutes in order to crisp all sides.
Sprinkle with black pepper (optional).
Make sure the roast potatoes are in single layer and not on top of each other when roasting.
Serve and enjoy
How to store roast potatoes
Leave to cool completely before putting in airtight container or freezer bags and store in the fridge.
It will keep fresh in the fridge for three to four days.
You can also store in the freezer.
It will last up to three months in the freezer.
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