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