Instantpot Greek Lemon Potatoes Food

INSTANT POT GREEK BABY POTATOES WITH GARLIC, LEMON, AND HERBS

Steps:

• Pour 1 cup of water into an Instant Pot or electric pressure cooker. Add a vegetable steaming basket and fill the basket with the potatoes. Lock the pressure cooker lid. Pressure cook at high pressure for 8 minutes in an Instant Pot, electric pressure cooker, or stovetop PC (Use "manual" or "pressure cook" mode in an Instant Pot). Quick release the pressure, then unlock the pot, opening the lid away from you to avoid the hot steam.
• Carefully lift the vegetable basket full of potatoes and set it aside on a plate. Dump the water out of the pot, wipe clean, and return the pot to the Instant Pot base. Set the cooker to Sauté mode and pour in the olive oil. (Put a stovetop PC over medium heat.) Pour in the potatoes, and let them sit until they are browned on the bottom, about 3 minutes. Sprinkle the potatoes with the garlic, salt, and oregano, and toss to coat. Drizzle with the lemon juice and toss again to coat. Pour the potatoes into a bowl, scraping the garlic and herbs stuck to the pot onto the potatoes. Serve, and enjoy.

INSTANT POT LEMON FETA POTATOES

Steps:

• Place the chicken broth, garlic, lemon juice and zest, oregano, rosemary, paprika, salt, and pepper in the Instant Pot and mix to combine.
• Add in the potato wedges and toss to combine the ingredients together. Spread out the potatoes so that they are evenly distributed in the Instant Pot (overlap is fine).
• Seal the Instant Pot and cook at high pressure ("manual"/"pressure cook" function) for 5 minutes *(see first note) before allowing natural pressure release for 5 minutes then applying a quick pressure release to completely depressurize (until floating valve drops).
• Using a wide, flat spatula, carefully remove the potatoes (leaving the liquid behind) and place it in a 8x10 (or 9x13) casserole dish.
• Sprinkle the top of the potatoes with feta cheese. Broil in the oven to brown and soften the feta cheese on top (watch occasionally so it doesn't burn).
• While it is in the oven, press the saute setting on the Instant Pot (adjust to "more" to increase the heat). Boil the liquid (sauce) down to half the amount **(see second note).
• Once the cheese is broiled, remove from the oven, and pour the sauce over top of the potatoes. Optionally top with green onions (or parsley). Add salt and pepper to taste. Best served immediately.

INSTANTPOT GREEK LEMON POTATOES

Steps:

• Scrub the potatoes.
• Cut into bite-sized chunks and place in Instantpot.
• Whisk together the olive oil, lemon juice, oregano, salt, and bouillon.
• Pour over the potatoes.
• Stir to combine slightly.
• Crack some freshly ground pepper over top.
• Put the lid on tightly and make sure vent is on "sealing."
• Press manual and choose 7 minutes.
• Use release method of your choice.

GREEK LEMON POTATOES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Cut the potatoes into bite sized chunks and put them in a large ovenproof dish.
• Add the olive oil, lemon rind and juice, water, garlic, bay leaves, rosemary, thyme, oregano, sugar, salt and pepper.
• Stir well.
• Bake the potatoes for 1-1 1/4 hours or until they are cooked through and crispy.
• Stir every now and then during cooking to coat with the herby oil.
• Finally sprinkle with the chopped parsley.

GREEK LEMON POTATOES

Steps:

• Combine all ingredients in a large zip lock bag. Let marinate all day in the fridge or until you're ready to start cooking!
• Pour all of mixture, including liquids on a large rimmed baking sheet lined with foil and sprayed generously with cooking spray.
• Roast potatoes at 400 degrees for 1 hour, or until golden brown and crunchy, stirring every 20 minutes. (I live at high altitude, so mine take longer).