Delicious Instant Pot Duo Crisp Greek Roast Potatoes pressure cooked first then roasted with the Air Fryer Lid.
These Greek Potatoes are based on a recipe that was shared a few years ago in the Instant Pot UK Community.
I never tried them until the Duo Crisp arrived.
Mainly because the Duo Crisp's all-in-one pressure cooker and air fryer combo allows me to simplify the recipe.
And, let's just say I have a massive electric oven that takes forever to heat up and loves to guzzle electricity.
The Duo Crisp however loves saving me electricity and energy as I can leave the potatoes in the inner pot and pop the Air Fryer lid on.
Win win.
Don't have the Duo Crisp (yet!)?
Stick the potatoes in a very hot oven after pressure cooking.
Turning once. They'll need around 40 minutes.
Don't remove any of the stock.
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You'll find all my Duo Crisp recipes here.
You will find my Instant Pot recipes, most of which you can also use in your Instant Pot here.
All with UK ingredients and measurements.
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Instant Pot Duo Crisp Greek Roast Potatoes
Fancy, printable recipe card further down
Jump to fancy, printable Recipe CardIngredients
- Potatoes, cut in wedges (I did probably about 1kg, you can do more or less, it's quite forgiving)
- 350 ml chicken stock (or you could make some stock with water and at teaspoon of my Vegetable Stock Paste)
- Juice of 1 lemon
- 8 garlic cloves, chopped
- 1 tablespoon oregano
- 1 tablespoon olive oil
- Pinch of sea salt
Method
1.
Place the potato wedges in the inner pot with 350 ml of chicken stock (from making Zero Minute Chicken, of course.
Make sure the sealing ring is in place properly. Put the lid on. Steam release handle pointing to Sealing (unless you have a self-sealing lid).
Press Pressure Cook and programme 2 minutes.
Do a Quick Pressure Release at the end of the cooking time.
2.
Remove 120 ml of the stock and reserve to add to other dishes, you can even freeze it and use from frozen.
3.
Add the lemon juice, garlic, oregano and sea salt.
4.
Add the olive oil.
5.
Stir. Stirring will roughen up the potatoes a bit making for a lovely roast potato.
6.
Air Fryer Lid on. Press Roast, programme 20 minutes at 204ºC.
7.
When the time is over, turn over the potatoes with a spatula.
8.
Air Fryer lid back on for 10 minutes on Broil (which is set at 204ºC).
Enjoy!!
📖 Recipe
Instant Pot Duo Crisp Greek Roast Potatoes
Equipment
- Instant Pot
Ingredients
- 1 kg potatoes cut in wedges (I did probably about 1kg, you can do more or less, it's quite forgiving)
- 350 ml chicken stock or you could make up some stock with 350 ml water and a teaspoon of my vegetable stock paste
- Juice of 1 lemon
- 8 garlic cloves chopped
- 1 tablespoon oregano
- 1 tablespoon olive oil
- Pinch of sea salt
Instructions
- Place the potato wedges in the inner pot with the 350 ml of chicken stock. Make sure the sealing ring is in place properly. Put the lid on. Steam release handle pointing to Sealing (unless you have a self-sealing lid). Press Pressure Cook / Manual and programme 2 minutes. Do a Quick Pressure Release at the end of the cooking time.
- Remove 120 ml of the stock and reserve to add to other dishes.
- Add the lemon juice, garlic, oregano, sea salt and olive oil. Stir (stirring will roughen up the potatoes a bit).
- Air Fryer Lid on. Press Roast, programme 20 minutes at 204ºC / 400ºF.
- When the time is over, turn over the potatoes (I use a spatula). Air Fryer lid back on for 10 minutes on Broil (204ºC / 400ºF)
Nic Appleton says
These are truly delicious 😋
Peter Sanders says
Hi Maria
You say to take out 120 ml of stock rather than empty it all. Does that mean there is still some stock left which you leave in when roasting? I want to do these with your chicken and chorizo but want to do it right!
Thank you.
Maria Bravo says
correct, but you could also remove it all. In fact, try it both ways and let me know which one turns out best 😉 Maria