Instant Pot Herb-Infused Roasted Mini Potatoes
Enjoy the rich, savory flavors of perfectly roasted mini red potatoes without the hassle of preheating your oven. This Instant Pot recipe locks in moisture while infusing the potatoes with aromatic herbs and spices, creating a delightful side dish that's crispy on the outside and tender on the inside. Ideal for busy weeknights or festive gatherings, these herb-infused roasted potatoes are a guaranteed crowd-pleaser. With minimal cleanup and effort, they are bound to become your new go-to method for preparing this classic side.
N/A
Servings
337.5
Calories
13
Ingredients
Ingredients
mini red potatoes
2 (lbs, rinsed)
water
1 (cup)
olive oil
2 (tablespoons)
unsalted butter
2 (tablespoons)
salt
1 (teaspoon)
black pepper
1/2 (teaspoon)
granulated garlic
1 (teaspoon)
granulated onion
1 (teaspoon)
cayenne pepper
1/4 (teaspoon)
chopped fresh rosemary
1/2 (teaspoon)
chopped fresh chives
1 (tablespoon)
chopped fresh parsley
1 (tablespoon)
grated parmesan cheese
1/4 (cup)
Instructions
1
Begin by placing a wire rack or steamer trivet inside the bowl of a 6-quart or larger Instant Pot. Arrange the mini red potatoes on top of the rack in a single layer, ensuring they are evenly spaced. This allows for even cooking and helps achieve that desired roasted texture.
2
Pour 1 cup of water into the Instant Pot to create steam for cooking. Secure the lid, ensuring that the valve is set to 'seal'. Set the Instant Pot to pressure cook on high for 12 minutes if using larger potatoes or 8 minutes for baby potatoes.
3
Once the cooking time has elapsed, carefully perform a quick release to release the pressure and gently open the lid, being cautious of the steam.
4
Using tongs, remove the cooked potatoes and set them aside on a plate. Discard the remaining water in the bowl, then use a clean kitchen towel to dry the inner bowl thoroughly.
5
Set the Instant Pot to the 'sauté' function and allow it to heat up. Add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter into the pot. Once the oil and butter begin to shimmer, carefully add the cooked potatoes back into the pot.
6
Sauté the potatoes, stirring frequently, for about 3 minutes, or until they start to turn golden brown and crispy on the outside.
7
Season the potatoes with salt, black pepper, granulated garlic, granulated onion, cayenne pepper, and chopped fresh rosemary. Stir well to coat the potatoes evenly in the seasoning.
8
Turn off the Instant Pot and transfer the potatoes to a serving platter. For an elegant finish, garnish with freshly chopped chives, parsley, and a generous sprinkle of grated Parmesan cheese before serving.
Nutrition Information
11.25g
Fat
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Instant Pot Herb-Infused Roasted Mini Potatoes?
These are mini red potatoes pressure cooked for tenderness and then sautéed with herbs and spices for a crispy, roasted finish.
How long do I pressure cook baby potatoes?
Baby potatoes should be pressure cooked on high for 8 minutes.
How long do larger mini potatoes take to cook?
Larger mini potatoes require 12 minutes of pressure cooking on high.
What type of potatoes are used in this recipe?
The recipe specifically calls for 2 lbs of mini red potatoes.
Is this recipe gluten-free?
Yes, these roasted potatoes are gluten-free.
Is this side dish vegetarian?
Yes, this recipe is vegetarian-friendly.
Can I make this recipe vegan?
Yes, you can make it vegan by replacing the butter with more olive oil or a plant-based alternative and omitting the Parmesan cheese.
Why is a trivet used during the cooking process?
A trivet or wire rack keeps the potatoes above the water to ensure even steaming and prevent them from becoming mushy.
How much water is needed for the Instant Pot?
You need 1 cup of water to create the steam required for pressure cooking.
Do I use a quick or natural pressure release?
This recipe requires a quick release once the cooking time has elapsed.
What is the purpose of the sauté function in this recipe?
The sauté function is used to crisp the potatoes in olive oil and butter after they have been pressure cooked.
How much olive oil is required?
The recipe calls for 2 tablespoons of olive oil.
How much butter is used for sautéing?
You will need 2 tablespoons of unsalted butter.
Which fresh herbs are included?
Fresh rosemary, chives, and parsley are used to infuse and garnish the potatoes.
What spices are used for seasoning?
The seasoning includes salt, black pepper, granulated garlic, granulated onion, and cayenne pepper.
What size Instant Pot is recommended?
A 6-quart or larger Instant Pot is recommended for this recipe.
How many calories are in a serving?
There are approximately 337.5 calories per serving.
What is the fat content of this dish?
The recipe contains 11.25g of fat per serving.
How much protein is in these potatoes?
Each serving provides about 3.75g of protein.
How do I garnish the potatoes?
Garnish with freshly chopped chives, parsley, and a generous sprinkle of grated Parmesan cheese.
Is the cayenne pepper spicy?
The 1/4 teaspoon of cayenne pepper adds a very mild heat; you can omit it if you prefer.
Do I need to peel the potatoes?
No, the recipe uses rinsed mini red potatoes with the skins on for better texture.
How long does the sautéing step take?
Sautéing the potatoes takes about 3 minutes or until they turn golden brown.
Should the valve be set to seal or vent?
The valve must be set to the 'seal' position during the pressure cooking phase.
Can I use dried rosemary instead of fresh?
Yes, but use a smaller amount as dried herbs are more concentrated than fresh.
Why should I dry the inner bowl?
Drying the bowl after discarding the water ensures the oil and butter don't splatter during the sauté step.
How many ingredients are in this recipe?
There are 13 total ingredients used in this recipe.
Is this recipe easy for beginners?
Yes, it involves simple steps and minimal cleanup, making it ideal for busy weeknights.
Can these potatoes be served at festive gatherings?
Yes, their herb-infused flavor and elegant garnish make them a great side dish for holidays and parties.
Can I use granulated garlic instead of fresh?
The recipe specifically calls for 1 teaspoon of granulated garlic for even coating.