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Herb Roasted Potatoes on a glass platter with dipping sauce.

Pressure Cooker Herb Roasted Potatoes

  • Author: Jessie
  • Total Time: 30 minutes
  • Yield: 8-10 1x


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!


  • 34 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


  1. Add trivet or steamer basket to pressure cooker
  2. Pour in 1 cup of water
  3. Add quartered potatoes to top of steamer basket.
  4. Lock lid and set to high pressure for 5 minutes. Quick release the pressure when time is up.
  5. Preheat oven to 425 degrees.
  6. Place parchment paper on a large baking sheet and lay potatoes out.
  7. Drizzle with olive oil and sprinkle with kosher salt, half of fresh herbs, black pepper, paprika, garlic powder, and onion powder.
  8. Bake for 15 minutes, then remove from oven and sprinkle with remaining herbs.
  9. Mix together sriracha and mayo and serve with potatoes.
  • Prep Time: 10 mins
  • Cook Time: 20 mins