Roast Baby Potatoes
By :HipPressureCooking
Print Recipe
Votes: 15
Rating: 4.33
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Potatoes
Prep Time 1 minute
Cook Time 20 minutes
Servings
4-6 servings
Ingredients
  • 5 tablespoons vegetable oil
  • 2 pounds fingerling potatoes or small baby potatoes
  • 1 sprig rosemary
  • 3 cloves garlic
  • 1 cup stock outer skin on
  • salt to taste
  • pepper to taste
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Potatoes
Prep Time 1 minute
Cook Time 20 minutes
Servings
4-6 servings
Ingredients
  • 5 tablespoons vegetable oil
  • 2 pounds fingerling potatoes or small baby potatoes
  • 1 sprig rosemary
  • 3 cloves garlic
  • 1 cup stock outer skin on
  • salt to taste
  • pepper to taste
Votes: 15
Rating: 4.33
Rate this recipe!
Instructions
  1. Press Sauté to pre-heat the Instant Pot. When "hot" appears on the display, add the vegetable oil.
  2. Add in the potatoes, garlic, and rosemary. Roll the potatoes around, browning the outside on all sides (roughly 8-10 minutes).
  3. With a sharp knife, pierce the middle of each potato (do not stir the potatoes anymore). Pour in the stock.
  4. Close and lock the lid of the Instant Pot. Press [Pressure Cook] and then use the [+] or [ - ] button to set 11 minutes of pressure cooking time.
  5. When time is up, release pressure and open the Instant Pot using Quick Pressure Release.
  6. Remove the outer skin of the garlic cloves and serve the garlic whole or smashed with the potatoes.
  7. Sprinkle everything with salt and pepper and serve!
8 replies
  1. Nmcentire
    Nmcentire says:

    Came out delicious! Made my own modifications… Diced five cloves of garlic and sauted in oil before adding potatoes and seasoning. Used herbs de province instead of rosemary… Small change I’d make next time to this dish is piercing the potatoes before adding to the pot!

  2. DoryTang
    DoryTang says:

    This was the first recipe I made with the instant pot that failed miserably. I am not sure why it turned out bad. The flavor was there. However the potatoes were mushy and there was so much liquid left. The potatoes had no crunch.

    I will give this recipe one more try and next time I won’t cut the potatoes before I cook them.

  3. mcriddle
    mcriddle says:

    This was easy and super delicious. I added 4 large carrots to it and just used rosemary, garlic powder, onion powder, salt and pepper with vegetable broth – no oil at all. It was superb!

  4. Umbrella_too
    Umbrella_too says:

    This was fast & fabulous! Iuaed dried rosemary, paraley, basil & oregano with olive oil. OMG!!! Sooooo good! We usually eat potatoes with butter & sour cream but this didn’t even need it.

  5. DayG
    DayG says:

    I tried this one yesterday causing a mess. After the sauté function I used the pressure cooking fuction and after 3 minutos the IP showed up a “BURN” message. I tried twice again with no better results.

    I decided to put the potatoes into the air fryer.

    Adding

  6. cryptoman
    cryptoman says:

    Saute timing is grossly underestimated. If you want color on the skin, you need to saute for 25-30 minutes. Pressure cooking time was perfect. Potatoes come out soft NOT crispy. This recipe nicely complements fish. There is quite a bit of water left at the bottom after cooking which makes the potatoes a bit soggy.

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