📝 About This Recipe
Elevate your morning with these restaurant-quality breakfast potatoes that achieve the perfect balance of a fluffy, buttery interior and a golden, crispy crust. By utilizing the Instant Pot to par-cook the potatoes, we lock in moisture and drastically reduce total cooking time compared to traditional oven roasting. Infused with aromatic garlic, smoked paprika, and fresh rosemary, these potatoes are the ultimate comfort food for a lazy Sunday brunch or a high-energy weekday start.
🥗 Ingredients
The Potatoes
- 3 pounds Yukon Gold potatoes (scrubbed and cut into 1-inch cubes)
- 1 cup Water (for pressure cooking)
- 1 teaspoon Sea salt (for the cooking water)
Aromatics and Sauté
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter (for flavor and browning)
- 1 large Red bell pepper (seeded and diced)
- 1 medium Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
Seasoning Blend
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Dried oregano
- 1 tablespoon Fresh rosemary (finely chopped)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 1 pinch Cayenne pepper (optional for heat)
Garnish
- 2 tablespoons Fresh parsley (chopped)
- 2 pieces Green onions (thinly sliced)
👨🍳 Instructions
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1
Prepare the potatoes by scrubbing them clean and dicing them into uniform 1-inch cubes. Keeping the size consistent ensures they cook evenly.
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2
Pour 1 cup of water into the Instant Pot inner liner and stir in 1 teaspoon of sea salt. Place the cubed potatoes directly into the water or in a steamer basket if you prefer a drier start.
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3
Secure the lid and set the steam release valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High Pressure for 3 minutes.
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4
Once the cooking cycle is complete, perform an immediate Quick Release by carefully moving the valve to the 'Venting' position. Once the pin drops, open the lid.
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5
Drain the potatoes thoroughly in a colander. Let them sit for 2-3 minutes to allow excess steam to evaporate; this 'air-drying' step is crucial for achieving a crispy exterior later.
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6
Wipe out any remaining moisture from the Instant Pot inner liner and select the 'Sauté' function on the 'High' or 'More' setting.
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7
Add the olive oil and butter to the pot. Once the butter is melted and foaming, add the diced onion and red bell pepper.
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8
Sauté the vegetables for 3-4 minutes until the onions are translucent and the peppers have softened slightly.
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9
Stir in the minced garlic, smoked paprika, oregano, rosemary, salt, black pepper, and cayenne. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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10
Add the par-cooked potatoes back into the pot. Stir gently to coat every cube in the seasoned oil and butter mixture.
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11
Spread the potatoes in an even layer and let them sit undisturbed for 4-5 minutes to develop a golden crust. Toss gently and repeat for another 3-4 minutes until they are browned to your liking.
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12
Turn off the Instant Pot. Garnish with fresh parsley and green onions, and serve immediately while hot and crispy.
💡 Chef's Tips
Use Yukon Gold potatoes for the best results as their waxy texture holds shape better than Russets while remaining creamy inside. Do not skip the Quick Release; leaving the potatoes on Natural Release will result in overcooked, mushy potatoes. If the potatoes are sticking during the sauté phase, add an extra teaspoon of oil or a splash of water to deglaze the bottom of the pot. For the ultimate crunch, you can transfer the par-cooked, seasoned potatoes to an Air Fryer at 400°F for 10 minutes instead of sautéing. Make sure the potatoes are as dry as possible before the sauté step to ensure they brown rather than steam.
🍽️ Serving Suggestions
Serve alongside sunny-side-up eggs so the runny yolks can act as a rich sauce for the potatoes. Pair with thick-cut smoked bacon or spicy chorizo for a hearty, protein-packed breakfast. Top with a dollop of sour cream or zesty Greek yogurt and a drizzle of hot sauce. Serve as a base for a breakfast bowl topped with sautéed kale, avocado, and crumbled feta cheese. Accompany with a fresh fruit salad and a strong dark roast coffee to balance the savory flavors.