Ingredients:
- 4 medium/large Potatoes (Russet, Idaho, or Maris Piper)
- 1 cup Water (240 ml) (for Instant Pot)
- 1 tablespoon Oil or Fat (Olive oil, vegetable oil, or rendered duck fat)
- 1 teaspoon Flaky sea salt
- ½ teaspoon Freshly ground black pepper (optional)
Instructions:
- Preparation: Preheat the conventional oven or air fryer to 450°F (230°C).
- Scrub and Prick: Thoroughly scrub the potatoes clean. Using a fork or thin skewer, prick each potato 6-8 times all over. This prevents the potatoes from exploding under pressure.
- Set Up the Instant Pot: Pour 1 cup (240ml) of water into the inner pot. Place the steamer trivet inside the pot.
- Load the Potatoes: Arrange the potatoes on the trivet in a single layer, ensuring they are not submerged in the water.
- Seal and Set: Secure the lid and ensure the vent is set to the Sealing position. Select Manual/Pressure Cook on High Pressure. Timing Guide: Medium potatoes (10 oz): 12-14 minutes. Large potatoes (14 oz): 16-18 minutes.
- Release Pressure: Once cooking is complete, allow a Natural Pressure Release (NPR) for exactly 10 minutes. Do not rush this step. After 10 minutes, manually switch the vent to the Venting position to release any remaining pressure.
- Transfer: Carefully remove the hot potatoes from the Instant Pot using tongs. They should feel tender but hold their shape.
- Dress the Spuds: Place the hot potatoes directly onto the preheated baking sheet or wire rack. Immediately brush them generously with the oil/fat and sprinkle heavily with salt and pepper.
- Bake to Crisp: Place the baking sheet into the preheated 450°F (230°C) oven or air fryer for 8-10 minutes until the skin is visibly wrinkled, crisp, and deep golden brown.
- Test and Serve: Slice them down the middle (don't cut all the way through), squeeze gently on both ends to fluff the interior, and serve immediately with butter and your favourite toppings.