These Instant Pot roasted potatoes arrive with a wonderfully crisp golden exterior and a fluffy tender interior giving you that real potato flavor with a satisfying snap with every bite.
You will love them on busy weeknights or when you want an impressive yet simple side dish because they roast quickly in the Instant Pot and finish in the oven for extra crispiness.
SaveI first made them for a casual dinner with friends and the compliments kept coming because they smell amazing with garlic rosemary and butter as they roast in the kitchen.
Instant Pot Roasted Potatoes Recipe
Ingredients
Main Ingredients
For Serving
Instructions
- Prep the potatoes and seasonings
Wash the potatoes thoroughly and cut them into evenly sized pieces so they roast at the same rate. In a large bowl toss the potatoes onion and garlic with olive oil salt pepper garlic powder rosemary and thyme until every piece is coated.
- Add flour for thicker juices optional
Sprinkle the tablespoon of flour over the potatoes and toss again this helps create a light gravy from the released juices during roasting.
- Sear the potatoes in the Instant Pot
Press the sauté function on your Instant Pot add the potato mixture and cook for about 6 to 8 minutes until the edges turn golden and brown stirring halfway through.
- Lock in lid and pressure cook
Secure the lid and set the Instant Pot to manual or pressure cook at high pressure for 6 minutes allow the natural pressure release for 5 minutes followed by a quick release any remaining pressure.
- Finish in the oven for crispiness
Preheat your oven to 425 degrees Fahrenheit transfer the potatoes to a baking sheet or a lined baking dish in a single layer and roast for 10 to 15 minutes until the edges turn deeply golden and crispy.
- Check texture and seasoning
After roasting taste a potato and adjust the seasoning with a little more salt pepper or garlic powder if needed for a bolder flavor.
- Rest briefly before serving
Let the potatoes sit for 2 to 3 minutes off the heat so they keep their crisp crust and stay hot on the table.
- Serve with fresh herbs and lemon
Transfer the hot potatoes to a serving bowl scatter with chopped fresh parsley add lemon wedges on the side and drizzle with a little extra butter or olive oil if you like.
Substitutions and variations
- Use sweet potatoes or a mix of sweet and regular potatoes for a colorful twist
- Replace rosemary with thyme or oregano depending on your herb garden
- Swap garlic powder with minced fresh garlic for a brighter flavor
- Use avocado oil or melted coconut oil if you prefer a different fat
- Add a pinch of smoked paprika for a subtle smoky depth
Chloe's tips
- Cut potatoes into similar sized pieces for even cooking and better texture
- Use the natural release for a softer interior and quick pressure for more bite
- Spread potatoes in a single layer on the baking sheet for maximum crispiness
- Do not skip the quick oven roast it really makes the difference in texture
- Keep leftovers in an airtight container in the fridge and reheat in a hot skillet to refresh the crust
How to store it
- Store cooked potatoes in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350 degree Fahrenheit oven or a hot skillet until warmed through and crisp again
- Avoid adding fresh herbs until just before serving to keep them vibrant
Serving suggestions
Serve these flavorful roasted potatoes alongside any protein for a complete plate that tastes homemade.
- Garnish with chopped parsley and a lemon wedge
- Add a extra drizzle of olive oil or a pat of butter before serving
- Pair with roasted chicken steak or grilled fish for a balanced dinner
- Scatter with shredded Parmesan for a savory boost
Frequently asked questions
Can I use frozen potatoes in this recipe?
Yes you can use frozen potatoes but pat them dry before searing and add a minute or two to the sauté to remove excess moisture.
Why are my potatoes not crispy after roasting?
Make sure you roast in a hot oven and spread them in a single layer. Overcrowding the pan will steam them instead of crisping them.
Can I make this dairy free?
Absolutely skip the butter and use olive oil or a dairy free alternative and finish with a squeeze of lemon for brightness.
How do I reheat leftovers?
Reheat in a hot skillet over medium heat or in a 350 degree Fahrenheit oven for 10 to 15 minutes until the edges are crisp again.
Let's get cooking!
I hope you enjoy making these Instant Pot roasted potatoes as much as I do because they deliver big flavor with very little fuss. Give them a try tonight and savor the crunchy golden edges and tender centers that make weeknight dinners feel extra special.
