With a crispy exterior and a soft interior, these breakfast potatoes will become a family favorite. This method uses the Instant Pot to speed up the process, for an easy breakfast idea.
Scrub, rinse, and dry 2.5 lb of potatoes.
Cut potatoes into quarters or 2" pieces.
To cook in Instant Pot: Add 1 cup water to the instant pot insert, top with the steamer basket, then add your potatoes. Cover with lid and set the pressure gauge to "seal". Set for high pressure at 8-10 minutes, then quick release and drain the potatoes.
To steam in regular pot: Add 1-2 cups water to a large pot, top with a steamer basket, then add the potatoes. Cover with lid and cook until the potatoes are pierced with a fork with barely any resistance. Then drain the potatoes.
Meanwhile, cut 1 lb of sausages into small strips or rounds.
Add the potatoes to a parchment-lined 18" x 12" rimmed baking sheet and toss with with 5-6 tablespoons of oil, ¾ tsp kosher salt, 2 tsp garlic powder and 1 tsp black pepper. Arrange the potatoes cut side down, this helps with crisping.
Bake at 500 degrees for 25 minutes, checking and tossing the potatoes every 7-8 minutes or as needed. Halfway through, add the sausage.
Transfer to a serving platter, garnish with 1/4 c chopped parsley if desired and serve.
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