Sort ingredients
metroguy28
QR Code
Listen
Pdf
Pressure Cooker: Add cleaned and unpeeled potatoes to the pressure cooker. Add 1 cup water. Set valve to seal. Cook on high pressure for 10 minutes.Stove-top: Add cleaned, unpeeled potatoes to a pot. Cover with water. Bring water to a boil. Turn heat down to medium-high. Boil for 10 minutes or until fork-tender. Cooking times may vary a little depending on the variety and size of potatoes. This is a good average! Just make sure they are fork-tender.
Preheat oven to 425 degrees.
Spray a half sheet baking pan with nonstick baking spray. For easier cleanup the pan can be lined with aluminum foil first, then spray the foil.
Remove potatoes from the pressure cooker and drain. Let sit for a minute until they are dry. Smash potatoes with a potato masher or a large fork. I usually smash them until they are about ½ inch thick. The flatter and thinner the potato the crispier it will be.
Melt butter. Add olive oil. Generously brush on top of potatoes. Sprinkle with salt and pepper to taste.
Bake for 20-25 minutes or until golden and cripsy.
Serve exactly as they are or, garnish potatoes if you would like. See notes below.