Sides
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Pressure Cooker Herb Roasted Potatoes are soft in the middle and crispy on the outsides. Smothered in fresh herbs and dipped in a sriracha mayo, these are a to die for appetizer!
Who’s excited for the Super Bowl?? I mean, I am, but that also doesn’t mean that I have a clue who’s playing or can guarantee watching more than 2 minutes of actual playing time. Let’s all admit we’re just in it for the social time and party apps. And maybe the commercials. And the halftime show… is it going to be good this year?? I don’t even know who’s performing!
In my opinion, the best party apps are the ones that are:
A. Quick and easy to make
B. Can be made ahead
C. Don’t empty your wallet
D. Something that everyone loves
What’s more universally lovable than potatoes? And cheap, am I right? You’re probably super confused as to how I got roasted potatoes from the pressure cooker. Well, we’re not cooking them completely in the pressure cooker, but we’re giving them a big head start.
Do you know how sometimes you try to make roasted potatoes and then end up burning or drying up on the outside and the insides are still crunchy? When you cook them all the way in the pressure cooker and then just use the oven to crisp up the edges, you’re left with an amazingly creamy potato inside and all the goodness of a crispy tater covered in herbs and spices on the outside! Win!
These Pressure Cooker Herb Roasted Potatoes are actually some really mega potato bites, as in, they’re quartered potatoes and will take 3-4 bites to devour just one of them. So, if you want bite sized pieces, just cut your potato chunks smaller and decrease your cook time in the PC to 2-3 minutes instead of 5.
In my opinion, you gotta serve these with this ultra simply sriracha mayonnaise, or if you’re not a mayo fan, try some greek yogurt instead!
Party on!
Other Potato Recipes You’ll Love
German Potato Salad with Bacon and Red Onion
Pressure Cooker Potato and Chickpea Curry
Pressure Cooker Poor Man’s Potato Soup
Pressure Cooker Herb Roasted Potatoes
- Total Time: 30 minutes
- Yield: 8–10 1x
Description
Pressure Cooker Herb Roasted Potatoes are soft in the middle and crispy on the outsides. Smothered in fresh herbs and dipped in a sriracha mayo, these are a to die for appetizer!
Ingredients
Scale
- 3–4 lbs russet potatoes, peeled and quartered
- 2 tablespoons olive oil (affiliate)
- 1/4 cup fresh chopped herbs (options: dill, rosemary, thyme, parsley)
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons sriracha (affiliate)
- 3/4 cup mayo
Instructions
- Add trivet or steamer basket to pressure cooker
- Pour in 1 cup of water
- Add quartered potatoes to top of steamer basket.
- Lock lid and set to high pressure for 5 minutes. Quick release the pressure when time is up.
- Preheat oven to 425 degrees.
- Place parchment paper on a large baking sheet and lay potatoes out.
- Drizzle with olive oil and sprinkle with kosher salt, half of fresh herbs, black pepper, paprika, garlic powder, and onion powder.
- Bake for 15 minutes, then remove from oven and sprinkle with remaining herbs.
- Mix together sriracha and mayo and serve with potatoes.
- Prep Time: 10 mins
- Cook Time: 20 mins