Title: Instant Pot "Intense" Greek Lemon Baby Potatoes

• porciones: Servings: 4 servings

Ingredientes

1.5 lbs baby potatoes (Yukon Gold or Red), halved if larger than a golf ball

1/2 cup chicken broth (for richness)

1/4 cup fresh lemon juice (approx. 2 lemons)

Zest of 1 lemon (The "Secret" for intense flavor)

2 tbsp extra virgin olive oil

1 tbsp dried oregano

3 cloves garlic, minced

1 tsp kosher salt

1/2 tsp black pepper

1 tbsp butter (optional, for silkier sauce)

Directions:

Instrucciones

1. Place the baby potatoes into the Instant Pot inner pot.

2. In a small bowl or measuring cup, whisk together the chicken broth, lemon juice, lemon zest, olive oil, oregano, garlic, salt, and pepper. 3. Pour the mixture over the potatoes and toss briefly to ensure they are all Coated.

4. Secure the lid and set the valve to 'Sealing'. Select 'Pressure Cook' (High) for 7 minutes.

5. When the timer finishes, perform a Quick Pressure Release (QR) immediately to prevent the potatoes from becoming mushy.

6. Open the lid. If you want that "restaurant" glaze, select 'Sauté' and simmer for 3-4 minutes, stirring occasionally, until the liquid reduces into a thick, lemony syrup that clings to the potatoes. Stir in the butter at the very end if using.

Notas

For a closer match to the restaurant texture, you can throw the cooked potatoes onto a sheet pan and broil them for 3-5 minutes after pressure cooking to get those crispy, charred edges. Serve with a sprinkle of fresh parsley or extra oregano.