Baked Herb and Parmesan Potato Slices Pressure Cooker Recipe
Quick and delicious potato slices made tender in a pressure cooker and baked crisp with herbs and Parmesan for the perfect side or snack.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 whole Russet potatoes medium size
- 2 whole Red potatoes large
- ¼ teaspoon Onion powder
- ¼ teaspoon Salt
- ¼ teaspoon Granulated garlic
- ¼ teaspoon Dried oregano
- ¼ teaspoon Dried thyme
- ¼ teaspoon Ground black pepper
- ¼ teaspoon Dried parsley
- ¼ teaspoon Dried rosemary
- 2 tablespoons Olive oil
- 1 tablespoon Grated Parmesan cheese
Instructions
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and slice potatoes into thin ¼ inch rounds.
- Toss slices with onion powder, salt, garlic, oregano, thyme, pepper, parsley, rosemary, and olive oil.
- Add potato rounds with water to pressure cooker. Seal lid and cook on high for 4 minutes until float valve rises.
- Quick release steam, then remove potato slices carefully.
- Spread slices on baking sheet and bake 25–30 minutes, flipping halfway. Sprinkle Parmesan on hot slices and serve.
Notes
Use parchment for easy cleanup and to prevent sticking. Store leftovers in airtight container. Reheat in oven or hot skillet for crispiness.