Another “Maui” inspired recipe from our latest trip this summer. We found the best restaurant in Kihei and were obsessed with getting breakfast there. It’s called Nalu’s South Shore Grill and it’s such an inviting place! Open air seating, so you’ve got the local chickens walking around, fresh caught seafood and locally harvested food, super friendly staff and the best breakfast we found in Kihei!
They have a furikake-garlic potato side dish that came with a few of the meals we ordered and they were fantastic! I just knew that I had to recreate something similar after we got home. This recipe is pretty close to what I remember eating at Nalu’s, but let’s be honest everything taste better in Hawaii!
If you need a crash course on furikake, click on over to our homemade furikake recipe so you can make your own, as most store bought brands are filled with sugar and/or MSG. It’s super easy to make and you’ll soon find yourself putting it on so many dishes. It’s truly such a great addition of flavor and umami!
These potatoes start with a quick cook in the ol’ Instant Pot with a slight variation in time and amounts from Michelle Tam’s (nom nom paleo) IP crispy potatoes. I like to cook a whole pot at a time, so if I don’t make a sheet pan full of these potatoes in the oven (as the recipe calls for) simply toss a handful of them in a cast iron pan with some ghee for a quick breakfast side 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. While I can’t find it now, I’ve read somewhere that the starch in potatoes actually changes a bit after they’ve set a day in the fridge, as a result could be lower in the glycemic index. If I can find it at some point, I’ll update this post with a link.
Hope you enjoy these! We’ve eaten them quite a bit since we got back from Maui, and it’s nice to have a taste of the islands in some small way, but I wouldn’t be lying if I didn’t say I wasn’t anxious to get back to Nalu’s and have someone else make them for me!
Tools that would be helpful for this recipe:
furikake garlic roasted potatoes
umami packed potatoes perfect side dish for most meals
- Cut potatoes into 1-1½” pieces, making sure they’re all the same size. Place steamer insert inside Instant Pot insert, toss in cut potatoes & pour in the 1 cup water. Place 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 back up and set for an additional two minutes.
- Once potatoes are done, remove 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 air tight container and use for up to a week.
- Preheat oven to 415° – add potatoes to a medium sized bowl, drizzle with avocado oil and salt. Toss well to coat and place on baking sheet lined with parchment paper. Place in oven and bake for about 15 minutes or until potatoes begin to have a nice golden color.
- Remove from 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 oven for an additional 5 minutes or until fragrant. Remove from oven sprinkle with additional salt to taste. Serve warm and crispy, great with most proteins as a side dish or with your breakfast eggs.