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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.