Roast Baby Potatoes
Try this Roast Baby Potatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 3 cloves garlic
- pepper (to taste)
- salt (to taste)
- 5 tablespoons vegetable oil
- 2 pounds fingerling potatoes (or small baby potatoes)
- 1 sprig rosemary
- 1 cup stock
- Carbohydrate 5.59934720588235 g
- Cholesterol 3.6 mg
- Fat 14.2585183878307 g
- Fiber 0.156792640924454 g
- Protein 3.27341867647059 g
- Saturated Fat 1.34190343698432 g
- Serving Size 1 1 -6 serving (365g)
- Sodium 753.702323529412 mg
- Sugar 5.4425545649579 g
- Trans Fat 0.266134705029899 g
- Calories 162 calories
Press Sauté to pre-heat the Instant Pot. When "hot" appears on the display, add the vegetable oil. Add in the potatoes, garlic, and rosemary. Roll the potatoes around, browning the outside on all sides (roughly 8-10 minutes). With a sharp knife, pierce the middle of each potato (do not stir the potatoes anymore). Pour in the stock. Close and lock the lid of the Instant Pot. Press Manual and adjust time to 11 minutes pressure cooking. When time is up, release pressure and open the Instant Pot using quick release method. Remove the outer skin of the garlic cloves and serve the garlic whole or smashed with the potatoes. Sprinkle everything with salt and pepper to taste. Enjoy!
