These crispy potatoes are such a hit that we make them at least once a week for breakfast, and sometimes for dinner as well!
2 pounds Yukon golds, or other baking potato, see notes
To pan-fry 1/2 of the batch of potatoes:
2–3 Tablespoons ghee, or salted butter, for half the batch of potatoes
Sea salt and freshly ground black pepper to taste
1/4 cup thinly sliced green onions
Your choice of main dish, or with over easy eggs as pictured
Place the cleaned potatoes onto the wire rack, making sure not to go over the ‘fill line’ on the side of the Instant Pot, (I use the 6-quart). Check to make sure the potatoes aren’t touching the sides. Then pour 1 cup of water into the bottom.
Set the Instant Pot to sealing and pressure cook for about 10 minutes for small potatoes, 18 for medium, and 30 for very large potatoes. When the cooking time is done, do a quick release. Then carefully lift out the potatoes to cool.
When you can easily handle the potatoes, cut them into bite sized pieces. Then place them into containers and store in the refrigerator for up to 4 days.
To serve the potatoes, heat a large (15″) non-stick skillet over medium high heat. When the pan is hot but not smoking, add the ghee or butter and half of the prepped potatoes. Turn the heat down to medium and sprinkle the potatoes with sea salt and pepper.
Cook until browned before turning them to brown the other side, this takes about 6-8 minutes per side.
At the end of the cooking time, add the green onions and toss to combine. Cook and additional 2 minutes, then serve as desired.
Yukon golds are my favorite potato to use for this recipe because they’re the right amount of crispy on the outside and still moist in the centers. Although I have used pretty much every kind of potato here, so you can use what you have with varying results on the crispy factor.
For the purposes of this recipe, the potatoes I used were 4″x2″ in size. This is on the small side, but it’s what I have on hand. As you increase the size of the potato, you need to increase the cooking time. I’ve found very large potatoes, (think large Russets) to take as long as 30 minutes! If you find your potatoes aren’t done, put the lid back on and pressure cook for a few more minutes. Medium sized potatoes tend to take around 18 minutes.
Timing wise cooking the potatoes in the Instant Pot takes about 35 minutes or so for medium potatoes. Then when you’re ready to cook them, pan-frying takes and additional 15 minutes.
The nutritional information is for a half batch (or 4 servings) of fried potatoes.
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Keywords: Crispy Breakfast Potatoes, Pan Fried Potatoes, Instant Pot Potatoes, Instant Pot Breakfast Potatoes