I used Yukon Gold medium sized potatoes. Peeled then quartered and put on a rack in the IP which had 1cup of water added to the main pot. Steamed on high pressure for 6minutes with 10minutes natural release. Next the quite soft potatoes were tossed in about 1.5 teaspoons of rosemary infused oil with a couple of grinding of salt and cooked in the air fryer for 15-20 min at 392f tossing every five minutes. Russets work well too.
I think parsnips would be great done in this fashion. Ditto for carrots and fennel..really any ‘roast vegetables’.
