Dump in the potatoes. Drain the potatoes and pat dry. Add the potatoes and if desired spray potatoes with cooking spray for an extra crispy potato wedge. Then mix in the olive oil minced garlic sea salt smoked paprika and grated parmesan cheese. Each potato should make 6 8 wedges depending on the thickness of the potatoes and the desired size of the wedge.

Add 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. Bake for 25 30 minutes until they are golden brown and crispy. Attach the lid make sure the vent knob is set to sealing and using the manual button or pressure cook on some models set it to 5 minutes at high pressure. It is easy to crisp potatoes in the instant pot thanks to the sauté function. Yes the microwave the potatoes were cooled a bit and then dredged in a mixture of flour and cornstarch.

When the time is up let the pressure naturally release for 10 minutes then quick release the remaining pressure. When the instant pot reaches pressure the float valve will pop up and the timer will start. Turn on a multi functional pressure cooker such as instant pot and select saute function. Sliced potatoes are placed into the instant pot with oil and or butter and sautéed until golden brown on both sides. Then the potatoes get a quick dip in a mixture of buttermilk and baking soda.

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First preheat the ip to saute on high heat. In a large bowl add the potato wedges olive oil garlic powder italian seasoning salt and pepper. Once hot add butter evoo. Spray the basket of the air fryer with cooking spray. Cook until lightly golden 5 to 8 minutes.

Use your hands and really mix well. Use the keys and program the instant pot for 5 minutes. Sprinkle with any remaining coating. Heat olive oil and add potatoes. Place either the metal trivet that came with your ip or the steamer basket i mentioned down inside your instant pot and add 1 cup of water then your chopped potatoes.

Start by cutting your potatoes into wedges cut them in half and then in half again and then in half again. Spray your air fryer basket or tray with olive oil spray. In a large bowl toss together potatoes with seasonings and olive oil. Arrange potatoes skin side down in a single layer on a 15x10x1 in. Step 2 sprinkle garlic powder salt thyme rosemary and pepper over potatoes.

For these crunchy potato wedges potatoes are sliced tossed with oil and spices and then cooked in the microwave. For these crunchy potato wedges potatoes are sliced tossed with oil and spices and then cooked in the microwave. Start by cutting your potatoes into wedges cut them in half and then in half again and then in half again. Use your hands and really mix well. First preheat the ip to saute on high heat.

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Step 2 sprinkle garlic powder salt thyme rosemary and pepper over potatoes. When the time is up let the pressure naturally release for 10 minutes then quick release the remaining pressure. Add 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.