Try this Roast Baby Potatoes recipe, or contribute your own.
- 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
Step-by-step
- 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!
When counter space is limited to a single electric multi-cooker, achieving both a browned exterior and a tender interior requires a two-stage approach that transitions from dry heat to steam under pressure. Utilizing the sauté function allows the vegetable oil to conduct heat efficiently against the skins, promoting Maillard browning without requiring an oven. Maintaining a steady surface contact during those initial eight to ten minutes creates the micro-crust necessary for textural contrast before any liquid enters the vessel.
Swapping fingerling potatoes for round baby varieties changes the required prep work, as uniformity in diameter ensures even heat penetration during the eleven minutes at high pressure. If vegetable stock is unavailable, water supplemented with a measured pinch of salt works adequately, though rich aromatic broths contribute deeper background sapidity to the starchy flesh. Piercing each potato with a sharp knife before adding the liquid allows the boiling stock to rapidly hydrate the interior cells while pressure builds inside the sealed chamber.
Whole garlic cloves soften significantly during the pressure cycle, losing their sharp allium bite and yielding a buttery texture that can be mashed directly into the finished dish alongside the rosemary. Using fresh rosemary sprigs infuses the surrounding oil during the browning phase, whereas dried needles should be avoided because their rigid structure remains unpleasantly woody after steaming. Removing the lid via the quick release method halts the cooking immediately, preventing the potatoes from collapsing into a dense mash and preserving their distinct shape.
Pressure cooking starchy tubers originated as a practical method to bypass long oven preheat times in cramped kitchens, concentrating heat to cut total processing down to forty-five minutes. Seasoning must happen strictly after the pressure drops and the lid opens, because salt added to the raw liquid can prematurely draw out moisture and alter the starch gelatinization process. Adjusting the final grind of black pepper over the hot surfaces just prior to serving activates the volatile oils in the spice for maximum aromatic impact.
