crispy ancho chili potato wedges

How To Make crispy ancho chili potato wedges

• Step 1
  Place a steamer basket in an Instant pot and add a cup of water. Place the potatoes in the steamer basket and set the instant pot to pressure cook 3 minutes. Secure the lid and push start.
• Step 2
  Meanwhile, mix the seasoning and preheat the oven to 475 degrees.
• Step 3
  Line a baking sheet with foil or parchment paper.
• Step 4
  Once the instant pot is done, use quick release and place the potatoes in a bowl.
• Step 5
  Drizzle the avocado oil over the potatoes and add the seasoning, shaking the bowl to distribute the seasoning.
• Step 6
  Lay out in a single layer and bake 15 to 20 minutes until crispy.
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