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Crispy Pressure Cooker Potatoes

These Pressure Cooker Potatoes are moist and tender in texture and crispy on the surface. They require less oil than roasted potatoes and taste even better!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Course: Side
Cuisine: Chinese
Servings: 4
Author: Maggie Zhu

Ingredients

  • 1.5 pounds (680 grams) fingerling or Yukon Gold potatoes (see footnote 1)
  • 1 tablespoon olive oil (or vegetable oil)
  • Sea salt to taste
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon chili powder (or to taste)
  • 2 teaspoons Chinese black vinegar (or balsamic vinegar)
  • 1/4 cup chopped cilantro for garnish (Optional)

Instructions

  • Add 1/2 cup of water to the bottom of a pressure cooker fitted with a steamer insert. Place potatoes in the steamer.
  • Cover the pot and cook over high heat for 5 minutes. If you’re using an Instant Pot or electric pressure cooker, select “manual” and set timer to 5 minutes. If you are using a stovetop pressure cooker, cook over medium heat until until high pressure is reached. Turn to medium low heat and cook at high pressure for 5 minutes. Use natural release when the potatoes are done.
  • Carefully transfer the potatoes to a large plate to cool. When the potatoes are cooled enough to handle, peel the skin by hand. (*see footnote 2)
  • You can pan-roast the potatoes now, or store them until serving.
  • Add olive oil to a large skillet and heat over medium high heat until warm. Add potatoes to the skillet. Evenly sprinkle salt, turmeric powder, and chili powder on top. Let cook for a minute. Then gently shake the pan in a swirling motion, so that the potatoes are covered evenly with spices. Cook and stir until the surfaces are crisped.
  • Transfer potatoes to a serving plate. Drizzle a spoonful of vinegar on them and garnish with cilantro.

Notes

  1. Try to select potatoes that are evenly sized. Alternatively, you can use large potatoes and chop them into 2-cm (1-inch) cubes. The original recipe suggests you peel the skin before cooking. I found that peeling after cooking is faster. Either way works.
  2. The potato skin can leave a bitter aftertaste in your mouth. I highly recommend you remove the skin.

Nutrition

Serving: 178g, Calories: 152kcal, Carbohydrates: 27.3g, Protein: 3.3g, Fat: 3.8g, Saturated Fat: 0.6g, Sodium: 160mg, Potassium: 789mg, Fiber: 3g, Sugar: 1.7g, Vitamin A: 150IU, Vitamin C: 20.6mg, Calcium: 20mg, Iron: 1.4mg