The recipe uses 6 medium russet potatoes which should come in right around a pound and a half. If you’re over or under a little, no worries, you can always add or subtract a little of the seasonings depending on taste. But 6 medium sized potatoes is the perfect starting point. Cutting them into wedges is simple… just cut the potatoes in “slices” of about ½ inch thick, then quarter those slices. Voilà! You’ve now got perfect potato wedges. Next they will be sauteed in your Instant Pot with a little oil for 6 minutes. This will give the outer layer of the potatoes just a bit extra to hold up under the pressure cooking and help to NOT turn them into mashed potatoes. After sauteeing, mix in all your seasonings, except the fresh parsley, pour in your chicken broth, and set to pressure cook for 6 minutes. Do a QPR (quick pressure release) after the 6 minutes. Remove lid carefully, add fresh parsley and your potatoes are ready to serve! This Instant Pot I use for this roasted potatoes recipe is the Instant Pot DUO60 6 Qt 7-in-1 4.7 from 3 reviews
