Balsamic Mayo Potato Wedges
⏱️ Prep: 5 min🍳 Cook: 10 min
Nutrition
per per serving221
Calories
3.4g
Protein
27.9g
Carbs
11.2g
Fat
Ingredients
| 2 | garlic cloves, pressed | |
| 0.5 stick | butter, melted | |
| 2 tbsp | 30 ml | mayonnaise |
| 2 tbsp | 30 ml | balsamic vinegar |
| 0.5 tsp | 2.5 ml | cayenne pepper |
| 1 tsp | 5 ml | thyme |
| 2 lb | 905 g | russet potatoes, peeled and diced |
| 0.5 tsp | 2.5 ml | mustard powder |
| 0.5 tsp | 2.5 ml | sea salt |
| 0.25 tsp | 1.3 ml | ground black pepper |
Instructions
Ready in about 15 minutes | Servings 6
Per serving: 221 Calories; 11.2g Fat; 27.9g Carbs; 3.4g Protein; 1g Sugars.
- Add a metal rack and 1 cup of water to your Instant Pot. Place the potatoes on the rack.
- Secure the lid. Select the "Steam" mode and cook for 10 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Cut your potatoes into wedges and toss them with the remaining ingredients. Serve at room temperature. Bon appetit!