- 1
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
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.