Soft on the inside and crispy on the outside, these garlic roasted potatoes are simply delicious, and take no time in your Instant Pot®.
They were good. You can’t really go wrong with these ingredients. Mine were certainly NOT crispy! I’m not sure how anything that is actually steamed, would stay crispy. They were tender and had a nice flavor.
Seasoning was excellent! I was in a hurry so I didn’t do the sauteing or use the oil. Would make again!
I received an Instant Pot as a gift last Christmas and it sat in our garage unused and almost forgotten for a couple of months. Not that I wasn’t excited to own the new craze in foodie town but the thing had enough buttons to fly a plane, I was scared I’d press the wrong one and blow up our kitchen!
While the taste was great, they were FAR FROM CRISPY. At first, I thought I had gotten the amount of oil wrong; nope, it was correct, then I checked the amount of water; same thing, nope. What saved this recipe was to put them under the broiler on low for 30 minutes and even then, they could have gone an hour. At least they were creamy on the inside and that was awesome.
Instant Pot Herb Roasted Potatoes made easy in a pressure cooker. All you need is 15 minutes to turn baby potatoes into crisp, fluffy, and flavorful side dish the whole family will love!
Just imagine crisp, fluffy, and flavorful roasted potatoes the whole family will love in 15 minutes or less! Pressure cooker potatoes will be your favorite kitchen hack ever, you’ll have a mouthwatering side dish ready in less time it would take to preheat your oven.
Ingredients:
2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 inches
1/2 teaspoon dried rosemary
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Open The Next Page.
Ingredients:
2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 inches
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons olive oil
1/2 cup water or chicken stock
Instructions:
Wash the potatoes and pat dry.
In a small bowl, combine rosemary, thyme, marjoram, oregano, garlic powder, salt, and pepper.
PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add oil and heat with the Instant Pot lid open.
Add potatoes in batches and arrange in a single layer.
Cook, rolling the potatoes on all sides, for about 5 to 6 minutes or until lightly browned and crisp. Using a fork, pierce the middle of each potato. Alternatively, pan-fry potatoes in a skillet over medium heat until lightly browned and transfer to Instant Pot.
Toss in herb seasonings. Add water/stock.
Press KEEP WARM/CANCEL button. Close and lock the lid, making sure the sealing valve is set on SEALING. Press the manual button, use the plus and minus buttons to adjust the cooking time to 7 minutes.
Once done, use quick release by pressing CANCEL and then turning the steam floating valve on the lid to VENTING position.
Open lid and transfer potatoes to serving platter. Serve hot.
From: allrecipes.com