Instant Pot Home Fries Recipes

INSTANT POT FRENCH FRIES

Steps:

• Peel the potatoes and cut them into ¼-inch thick fries.
• In a bowl, mix the potatoes with olive oil, salt, pepper, paprika and cornstarch.
• Place the air fryer basket inside the Instant Pot and place the potatoes inside.
• Cover with the Air Fryer Lid.
• Set the Instant Pot to AIR FRY at 375 F° for 10 minutes.
• Open the lid, lip the fries and close the lid.
• Set the Instant Pot to AIR FRY at 375 F° for another 10 minutes.
• Open the lid, serve and enjoy :)

AIR FRYER FRENCH FRIES - INSTANT POT FRENCH FRIES

Steps:

• Without peeling, wash and cut the potatoes into about between 1/4 - 1/2 inch fries (or larger if you prefer).
• Add fries into a mixing bowl of cold water and let sit for 45 mins to remove the excess starch.
• Drain the french fries and dry them with towels.
• Add the dried fries to a mixing bowl and mix in oil and salt (and other seasonings if you want to use them).
• Preheat the air fryer to 350F /180C.
• Spread out fries in a single layer, cook in two batches if needed.
• Cook for 15 to 20 minutes or until crisp, turning halfway through cooking.
• Garnish and serve.

AIR FRYER FRENCH FRIES

Steps:

• Cut each potato lengthwise into 3/8-inch-thick slices. Slice sections into sticks also about 3/8 inch-wide.
• Cover potatoes with water and let soak for 5 minutes to release excess starches. Drain and cover with boiling water by a few inches (or place in a bowl of boiling water). Let sit for 10 minutes.
• Drain potatoes and transfer onto some paper towels. Blot off the excess water and let cool completely, at least 10 minutes. Transfer into a mixing bowl; drizzle with oil, season with cayenne, and toss to coat.
• Preheat the air fryer to 375 degrees F (190 degrees C). Stack potatoes in a double layer in the fryer basket. Cook for 15 minutes. Slide basket out and toss fries; continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

QUICK AND EASY HOME FRIES

Steps:

• Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

INSTANT POT BREAKFAST POTATOES

Steps:

• In a small bowl combine the seasonings and set aside.
• Dice the potatoes into evenly sized cubes. Dry the cubed potatoes with a kitchen/paper towels to remove excess moisture.
• Add the potatoes and oil to the IP and press the sauté feature.
• Sauté the potatoes just until they begin to change texture (about 5 minutes). The potatoes may stick so be sure to frequently stir them. Don't worry, any sticking will come up after pressure cooking and add extra flavor to the potatoes.
• Halfway through cooking mix-in the seasonings.
• Once the potatoes have started to change texture, press the cancel button on the IP. You don't want to over sauté them since they will be pressure cooked as well.
• Pour in the water or broth, but don't mix.
• Secure the lid and make sure the steam vent is sealed. Set the IP to low pressure for 1 minute.
• Once done, carefully, quick release the steam vent. The potatoes may be undercooked, but they will fully cook when reheated in the skillet.
• Gently mix the potatoes to prevent mashing while scraping up any browning on the bottom of the pot.
• Let cool, then refrigerate for the next morning, or at least 2 hours.
• Remove the chilled potatoes from the fridge.
• Add the oil, onions and bell peppers to a large non-stick frypan. Sauté over medium heat, until the veggies have softened. About 7-10 minutes.
• Remove the veggies from the pan and set aside.
• Now add the potatoes to the pan and sauté for 10-15 minutes or until they are browned and crisp.
• Add the veggies back to the pan with the potatoes and stir.
• Serve immediately.

INSTANT POT (PRESSURE COOKER) CRISPY POTATOES

Steps:

• Add ½ cup of water (or the minimum recommended by the manufacturer) to the cooking insert of an Instant Pot or 6-quart stove top pressure cooker fitted with a steamer insert. Dump in the potatoes.
• If you're using an electric pressure cooker like an Instant Pot, simply press the Manual or Pressure Cook button and program it cook for 5 minutes under high pressure. Lock the lid, with the valve in the sealing position and let the Instant Pot do it's thing.
• When the potatoes are done cooking, turn off the Instant Pot and let the pressure release naturally (~10 minutes). Instant Pot users can manually release the pressure manually at the 10 minute mark if the pressure hasn't completely dropped by then. You can fry the cooked potatoes right away or refrigerate them in a covered container for up to a week.
• Melt the ghee or butter over medium high heat in a large skillet. Once it starts sputtering, carefully add the potatoes to the pan.
• Season generously with salt and pepper. Leave the potatoes undisturbed for 1 minute before flipping to brown the other side for an additional minute.
• Squeeze on the juice from half a lemon and toss with fresh chives or Italian parsley.

INSTANT POT FRIES RECIPE - (1/5)

Steps:

• Prepare your frying supplies in advance. Take a good skillet, with nice high sides, pour oil into it, leaving at least 2″ of pan side above the top of the frying oil. (If deep frying, allow at least 3″ above top of oil.) Place a metal rack over a cookie sheet or skillet to use as a draining rack (or you can use 2 paper towels on a plate, although the draining rack drains oil better and helps keep fries crispy). Peel, wash and cut potatoes into thick steak fries size planks Peel the whole potatoes. (If they need to be cleaned, wipe them clean with a dry paper towel. Do not run the potatoes under water.) Cut potatoes into planks at least ½" wide, then cut the planks into french fries at least ½" thick. What you want are essentially thick steak fries. Pressure cook on High Pressure for 2 minutes using Quick Release Add 1 cup of cold water, a teaspoon of coarse kosher salt, and ¼ teaspoon baking soda to the pressure cooker pot, stirring briefly. Place trivet or steamer rack inside. Place french fries in a single layer on top of the steamer. Cook at HIGH PRESSURE (10 PSI) for 2 minutes using QUICK PRESSURE RELEASE. (If you have a standardized stovetop pressure cooker, I would recommend pressure cooking the fries for 1 minute at 15 PSI, and immersing your cooker under cold water as soon as the minute is up.) Once pressure is released, remove the fries immediately from the pot Once pressure has been released, unlock and remove the lid, holding the lid at an angle over the bowl of the pressure cooker to allow any hot water to drop back into the pot, and shielding you from any residual steam. Remove the fries from the pressure cooker as quickly as possible, either individually with your tongs, or if you have a good oven mitt, you can grasp the steamer by its central prong and remove the pressure cooked potatoes all at once. Discard any potatoes that have fallen into the water and become waterlogged. Dab the pressure cooked potatoes dry with a paper towel If there is any surface water on the cooked fries, dab it gently away with a clean paper towel. Do NOT rinse the potatoes. Do NOT rub them. The surface of the french fries should be starchy and slightly tacky, and if you rub the potatoes too hard, you might remove this starchy layer, and your fries won't be as good. Heat frying oil to 350° F and add the fries to the oil Using medium high heat, heat your frying oil to approximately 350° F (175° C). If you're shallow frying or don't have a thermometer, you drop a bread cube into the oil, and if it turns brown within a minute, the oil is ready for frying. Using your tongs, gently place your fries into the cooking oil, taking care not to overcrowd the pan (there should be space between the french fries). Fry the French fries until they are a medium golden brown color If you are deep frying the french fries, they should be done in just a couple of minutes. If you are shallow frying the potatoes, do not move them for a couple of minutes - allow a crust to form on the bottom before flipping them to avoid breakage. Cook the french fries until all sides have a gorgeous medium golden brown color. Place the fully fried fries on the metal draining rack and sprinkle with salt When fries are ready, use the tongs to remove them from the oil and place them on the metal draining rack. Lightly sprinkle with salt. French fries are at their best when hot out of the frying oil, but if you are serving kids, you might want to wait a few minutes before serving. (The french fries should still be crispy and delicious even at room temperature.) Pressure Cooker French Fries Recipe