Instant Pot Rosemary Garlic Potatoes
Rosemary Garlic potatoes made in the instant pot are the perfect side dish!
Easy to make and full of flavor, these potatoes will quickly become your new go-to side dish for weeknight meals or entertaining!
Made with just 5 ingredients, these rosemary baby potatoes are vegan, dairy free, Whole30 and paleo friendly!
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Why you will love this recipe
- The potatoes cook in the instant pot in just a few minutes with very little prep work!
- Once you make potatoes in the instant pot you will never want to boil them again. The centers get creamy on the inside and have the perfect texture after cooking.
- Rosemary and garlic are the perfect seasonings to take simple potatoes to the next level.
- This recipe is fancy enough to serve at dinner parties and entertaining but easy enough to make any day of the week! If you have a rosemary plant at your home, you will likely always have the ingredients for this on hand.
- You don’t have to mash these potatoes or add milk or butter, making this the best instant pot potato recipe. Simply add the olive oil, garlic and rosemary to hot potatoes and magic happens!
Ingredients
- Baby potatoes (gold, red or purple)
- Olive oil
- Salt
- Garlic
- Rosemary
How to make rosemary garlic potatoes
Wash the potatoes. Add 1 cup of water to the instant pot then add the baby potatoes on top of a trivet or steamer basket (this keeps them out of the water).
Cook on high pressure for 5 minutes, allowing the pressure to naturally release.
While the potatoes are cooking, finely chop the rosemary and garlic. After the pressure has released, carefully (use oven mitts) remove the steamer basket (or use tongs to individually remove the potatoes) and pour out the water from the bottom of the insert.
Add the potatoes back to the instant pot insert and take a knife and cut them in half.Add the chopped rosemary, garlic, salt and olive oil and stir well. The more you stir the more the potatoes will break down.
Serve immediately or keep warm using the “keep warm” function of the instant pot.
Recommended kitchen tools
Tips to make the best instant pot baby potatoes
- Be sure that most of your potatoes are the same size. If you notice one or two larger potatoes, take a minute and cut them in half or in forth pieces so they will cook evenly with the other potatoes.
- Potatoes that are about 1 – 1.5 inches cook up in about 5 minutes in the pressure cooker. Potatoes that are closer to 2.5 inches need a few more minutes (7-8 minutes on high pressure).
- I used a steamer basket to keep the potatoes out of the water. You could add the potatoes right to the water but I like being able to lift the basket of potatoes out to drain the water.
- I would recommend you use tongs to remove the potatoes or use a colander at the sink to easily get the water from the bottom of the instant pot after cooking if you add the potatoes directly to the bottom.
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Instant Pot Rosemary Garlic Potatoes
Instant pot rosemary garlic potatoes are the perfect side dish! Made with just 5 ingredients these are easy enough for weeknight meals but fancy enough for company! Dairy free, vegan, Whole30 and paleo friendly!
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Servings: 6
Ingredients
- 3 pounds baby potatoes (red, gold, purple) see notes for larger potatoes
- 1 teaspoon sea salt
- 3 cloves garlic
- 1 teaspoon fresh rosemary (finely chopped and measured after chopped)
- 3 tablespoons extra virgin olive oil
Instructions
- Wash the potatoes and scrub down the skin if necessary.3 pounds baby potatoes (red, gold, purple) see notes for larger potatoes
- Add 1 cup of water and a trivet or a steamer basket to the insert of the instant pot.
- Add the baby potatoes to the steamer basket and close the lid of the instant pot.3 pounds baby potatoes (red, gold, purple) see notes for larger potatoes
- Check to ensure the valve is set to sealing, turn the instant pot on manual for 5 minutes of high pressure.Let the instant pot come up to pressure, cook 5 minutes and naturally release pressure.
- While the potatoes are cooking, finely chop the rosemary and garlic.1 teaspoon fresh rosemary (finely chopped and measured after chopped), 3 cloves garlic
- Once the instant pot has released all the pressure, very carefully remove the steamer baskets (use oven mitts or tongs). Dump out the water from cooking.
- Add the potatoes back to the insert. Cut the potatoes in half with a knife (takes 1-2 minutes)
- Add the rosemary, garlic, olive oil and salt to the potatoes and stir well. Note: The more you stir the more the potatoes will break up.1 teaspoon sea salt, 3 cloves garlic, 1 teaspoon fresh rosemary (finely chopped and measured after chopped), 3 tablespoons extra virgin olive oil
Recipe Notes
Can I use larger potatoes?
Yes! You will want to cut larger potatoes down to 1.5 inch cubes before cooking to ensure they will cook in the time provided in the recipe. They will be just as delicious!
Storage:
- Fridge: Store leftovers (if you have any) in the fridge for up to 5 days in an airtight container.
- Freezer: You can freeze after cooking but you may notice a slight texture change when defrosting. Store in a freezer safe container for up to 3 months.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
242
Fat
8
g
Carbohydrates
40
g
Fiber
5
g
Sugar
2
g
Protein
5
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!
Other seasonings to use with baby potatoes
I love the combination of fresh rosemary and garlic with these instant pot baby potatoes, but some other fun ideas include:
- Ranch seasoning
- Italian seasoning and fresh garlic
- Cajun Seasoning
- Chimichurri
- Pesto
What other fresh herbs could you add
I love how simple this recipe is. If you have other fresh herbs you would like to add, these would pair well with the garlic and rosemary:
- Fresh oregano (use sparingly – this can easily take over the dish)
- Fresh flat leaf parsley
- Marjoram
- Thyme
- Basil (add this at the very end)
What to serve with garlic rosemary potatoes
These vegan rosemary potatoes would be a great side dish for:
- Simple Chicken and Peas Skillet
- Balsamic Crockpot Chicken
- Balsamic Crockpot Beef
- Air Fryer Salmon
- Air Fryer Chicken Nuggets
- Sheet Pan Greek Chicken and Veggies
- Instant Pot Shredded Beef
- Oven Baked Chicken Drumsticks
Common questions
Can you make mashed potatoes?
Yes! Make these rosemary garlic mashed potatoes by simply mashing with a fork.
Can you double this recipe?
Yes! You will want to double the potatoes, salt, garlic, rosemary and olive oil amounts. You do not need to double the water in the bottom of the instant pot (1 cup) or the cooking time.
Can you make this on the stove?
Yes! I originally made this recipe by cooking the potatoes on the stove but have discovered how much easier using the instant pot is! No need to worry about the potatoes boiling over or getting distracted and overcooking them!
To make these rosemary garlic potatoes on the stove:
- Add potatoes to a large pot and cover in cold water.
- Cook potatoes over medium high heat, covered until water is boiling. Remove the lid and cook an additional 6-10 minutes until the potatoes are fork tender (this means you can easily stick a fork in them without much resistance).
- Drain the potatoes and add them back to the pot.
- Chop the rosemary and garlic and add to the pot along with the salt and olive oil.
awesome
These potatoes are gorgeous!!! Perfect for anyone… vegan or not! Thanks for sharing.
Julie thank you! They are pretty darn good :)
You are on fire! Another delicious recipe, and these would be perfect for a thanksgiving dinner….or any other time! Steve LOVES potatoes, so he will love these! Thanks so much! I will pin it now :)
Tina these sound perfect for your hubby! They are super easy which is always a plus in my book! Thanks for stopping by and co-hosting meatless Monday!
Phew-I’m glad that I’m not the only one who feels like time has been slipping through my fingers as of late! The holidays are definitely my busiest time of year, so that’s probably why. I used to think that all veg-heads made a big ol’ batch of Tofurky, but after becoming one I soon realized that this is not often the case. So endless sides and salad it is! These potatoes seem like a delicious and flavorful addition. Thank you for sharing:-)
yum yum! Love garlic taters! such a comfort food! :)
Yum! I love red potatoes, but haven’t had them in ages! I’ll definitely have to make this recipe soon!!
Thanks for linking up this one too! I just saw that you added our badge so thanks and pl disregard the other comment I made! It’s Monday :)
These look delicious!!
Yes but only a couple vegetarians. I get to make the cranberries and a dessert.
These look similar to the potatoes we often make in the oven, but we add TONS of butter and garlic, ha. I should healthy ours up a bit I suppose :) This was a good reminder that tasty doesn’t have to be unhealthy!
No vegans or vegetarians. I’m lactose and gluten intolerant. So I usually don’t eat much at Thanksgiving, which honestly doesn’t bother. I’m one of those “odd” people who actually doesn’t care for the food much at holidays. My family doesn’t make anything I would eat at the holidays, but my boyfriend’s family does, so we usually eat dinner at his house haha. And I usually bring dessert, but this year, I’m thinking about bringing some hummus and veggies, and a big salad. Trying to rub my healthy eating off on others ;)
Chelsea I love this! My step dad was vegan for 2 years and I am mostly vegetarian (but I eat fish) and we all have gluten issues. Needless to say we have had to get pretty creative in the kitchen! Healthy dishes does not have to mean boring or bland! I hope your salad knocks their socks off :) Have a great day and thanks for stopping by!
So I am not a potato person… but the rosemary and garlic have me. These sound amazing!
I normally don’t love potatoes either but the garlic and rosemary just take me somewhere heavenly! I bet this would be amazing in cauliflower mash as well! Have a great day and thanks for stopping by!
Agreed on both accounts! This looks like an awesome comfort food – I would definitely not be complaining =)
It was COLD this weekend! I loved the opportunity to get in the kitchen and bake though. My mother is a vegetarian, but pretty much just eats the sides and such at holidays. Have a great Monday!
Lauren that is pretty much what I would do as well – that’s where the good stuff is anyway :) I saw you did some baking this weekend – those muffins look delish! It’s rainy and gross here today so thanks for the kind words – I’m going to need them to stay motivated :) Have a great day!