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Instant Pot Rosemary Garlic Potatoes
$4.30 Recipe/$0.72 Serving
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!
Wash the potatoes and scrub down the skin if necessary.
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.
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.
Once the instant pot has released all the pressure and the pin drops, open the instant pot and 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.
How to make these 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.
Can you 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.