Glossy, syrupy, and velvet-soft, these are like candied yams, but with a bite from the chile powder. Adding a splash of either orange juice or apple cider gives the potatoes a mild fruit flavor, with orange juice being the tangier, brighter option while the cider is sweeter.
Time: 20 Minutes
- 4 tablespoons butter, (1/2 stick)
- 2 tablespoons maple syrup, pure
- 2 tablespoons orange juice apple cider, fresh or
- 1/2 teaspoon salt, kosher
- 1/2 teaspoon ancho, or New Mexico chile powder, or to taste
- 2 potatoes, large sweet, peeled and cut into 1/2-inch-thick slices
Using the sauté function, melt the butter in the pressure cooker. Stir in the maple syrup, orange juice, salt, and chili powder. Add the potatoes and toss to coat. Then cover and cook on high pressure for 3 minutes. Release the pressure manually.
Transfer the potatoes to a platter, spoon the maple-chile sauce over them, and serve.
Excerpt from "Dinner in an Instant" by Melissa Clark. Copyright © 2017 by Melissa Clark. Used with permission by Clarkson Potter. All rights reserved.