1 kg250 ml4-6 servings

Roast Baby Potatoes

By Laura Pazzaglia

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4-6 Servings

Roast Baby Potatoes
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Recipe Details

Course: Side Dish

Prep Time: 1 min

Cook Time: 20 min

Yield: 4-6 Servings

Ingredients

  • 5 tbsp vegetable oil, 75 mL
  • 2 lbs baby or fingerling potatoes, 1 kg
  • 1 sprig of rosemary
  • 3 cloves garlic outer skin on
  • 1 cup stock, 250 mL
  • Salt & pepper to taste

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!

About the chef

Laura Pazzaglia

Laura Pazzaglia

Laura Pazzaglia is the founder of the Hip Pressure Cooking website. She's an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide. Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature. She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking.  She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery. Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt. Previously, she spent about 15 years as an information technology professional in San Francisco and California's Silicon Valley.

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