Step 1

Prep: Wash and dry baby potatoes.

Step 2

Boil/Steam Potatoes: Add potatoes in the Instant Pot along with 1 cup water and ½ tsp salt. Close lid and pressure cook for 5 mins at high pressure.

Step 3

Release Pressure: Once done, release pressure manually (QR), by turning the vent to 'Venting' position in Duo models, or pressing down the pressure vent in Ultra models. Open the lid when the pin drops. Remove potatoes, drain the water and wipe the pot dry.

Step 4

Saute: Turn on Saute and wait for it to display 'hot'. Meanwhile, cut the potatoes in half. Cut the larger ones in thirds or quarters. Add oil, then potatoes. Saute the potatoes for 3-4 minutes, till they start browning. Stir 1-2 times in between.

Step 5

Add spices: Once the potatoes have crisped on both sides, add spices along with a few tablespoons of water. This allows the spices to coat the potatoes evenly and also prevents them from burning. Stir for 30 seconds, then turn off saute.

Step 6

Garnish and Serve: Squeeze juice of ½ a lemon and add chopped cilantro. Serve warm as an appetizer, or a side dish.

Step 7

Note: If using pre-cooked/boiled potatoes, skip to step #3

Step 8

Prep & Cook: Wash and dry the baby potatoes. Cut them in half. Toss them with olive oil and salt.  Place them cut side down in the fryer basket. Cook them in at 400°F for about 10-12 minutes.

Step 9

Check for doneness: The potatoes should be about 80% done by then.  Check with a knife, it should go through the potato with a little resistance. If potatoes aren’t there yet, put them back in for another 3-5 minutes.

Step 10

Season: After that, remove them from the basket into a mixing bowl. Add a tablespoon of avocado or olive oil and toss to coat the potatoes. Then, toss them with all the spices.  Mixing them in a bowl allows the seasoning to stick to the potatoes.

Step 11

Crisp: Spread them out evenly in the fryer basket. Cook at 400°F for 5 minutes. Remove the basket and give it a good shake, put it back and cook for another 5 mins, or until potatoes form a golden crisp crust.

Step 12

Garnish: Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!

Step 13

Alternatively, you can crisp them using the Mealthy Crisplid. Simply, season the cooked potatoes with oil and spices, spread them in a single layer in the fryer basket and crisp at 425°F for 8 minutes, or until golden crisp.

Step 14

Note: If using pre-cooked/boiled potatoes, skip to step #4

Step 15

Prep & Bake: Pre-heat oven at 400°F. Meanwhile, wash and dry the baby potatoes.  Cut them in half.  Toss them with avocado or olive oil and salt. Spread them out on a lined baking sheet and cook them in a pre-heated oven at 400°F for about 15 minutes.

Step 16

Check for doneness: The potatoes should be about 80% done by then.  Check them with a fork, else put them back in for another 5 minutes.

Step 17

Season: Remove them from the oven and drizzle another tablespoon of olive oil and coat the potatoes. Then add coriander, cumin, kashmiri chili powder, amchur (dry mango powder), chaat masala and turmeric, and mix well. Coating them with oil helps the seasoning stick to the potatoes.

Step 18

Roast: Spread them out evenly. Place the baking sheet back in the oven, at the bottom rack, for another 15-20 minutes, or until they form a golden crisp crust.

Step 19

Garnish: Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!