Pressure Cooker Crispy Potatoes

By RoketJSquerl

Ingredients

• 1 pound fingerling or Yukon Gold potatoes, peeled and cut into uniform 1 - 1 1/2 inch cubes
• 2 tablespoons of ghee or favorite animal fat
• Kosher salt
• Freshly ground black pepper
• 1/4 cup minced Italian parsley
• 1/2 medium lemon

Details

Servings 1
Adapted from nomnompaleo.com

Preparation

Step 1

Here’s how to make it:

Add ½ cup of water to the bottom (or the minimum recommended by the manufacturer) of a 6-quart pressure cooker fitted with a steamer insert. Dump in the potatoes.


Cover the pot and cook over high heat until high pressure is reached. Lower the heat to a simmer and maintain high pressure for 5 minutes.

Let the pressure release naturally (~10 minutes). You can fry them right away or refrigerate them in a covered container for up to a week.

Melt the ghee or butter over medium high heat in a large skillet. Once it starts sputtering, carefully add the potatoes to the pan.


Season generously with salt and pepper. Leave the potatoes undisturbed for 1 minute before flipping to brown the other side for an additional minute.


Squeeze on the juice from half a lemon and toss with fresh Italian parsley.