Furikake Garlic Roasted Potatoes (Edit recipe)

A “Maui” inspired recipe from our latest trips where we always find our way to Nalu’s South Shore Grill and it’s such an inviting place! They start with a quick cook in the ol’ Instant Pot and can be stored in the fridge for meal prep. You can roast a sheet pan full of these potatoes in the oven or simply toss a handful of them in a cast iron pan. Add a bit of ghee for a quick breakfast side dish. Sautee until golden, then finish off the same way as step #4 but with less furikake and garlic. In my opinion, potatoes taste better and have a great texture the day after you cook them in the Instant Pot.

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	217
Fat:	7 g
Carbohydrates:	27 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	338 mg
Fiber:	7 g
Sugars:	3 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 4-6

Ingredients

2 lb Baby Potatoes, or fingerling potatoes (reds or yukons are our fav)
1 cup Water
1 Tbsp Avocado Oil
.5 tsp Redmond Real Salt
1 Tbsp Avocado Oil, or ghee (sub for plant-based Whole30 or Vegan)
1 Tbsp Furikake
3-4 cloves Garlic, finely diced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut potatoes into 1-1½” pieces, making sure they’re all approximately the same size. Place steamer insert inside Instant Pot insert, toss in cut potatoes and pour in 1 cup water. Place the lid on IP, press the “manual” or “pressure cook” button and program to cook for 7 minutes. Make sure the valve is in the “sealing” position and let the Instant Pot get busy. Quick release after 7 minutes and check tenderness of the potatoes, you want them fork tender but not too soft. If they need an extra minute or two, seal the IP backup and set for an additional two minutes.
Once potatoes are done, remove the steamer insert from IP. You have two options at this point. You can go right to step 3 OR you can let them cool, store in an airtight container and use for up to a week.
Preheat the oven to 415° – add potatoes to a medium sized bowl, drizzle with avocado oil and salt. Toss well to coat and place on a baking sheet lined with parchment paper. Place in the oven and bake for about 15 minutes or until potatoes begin to have a nice golden color.
Remove from the oven and using the parchment paper, place the potatoes back into the medium sized bowl, add ghee, furikake and garlic. Toss to coat well and place back in the oven for an additional 5 minutes or until fragrant. Remove from the oven and sprinkle with additional salt to taste. Serve warm and crispy, great with most proteins as a side dish or with your breakfast eggs.