Ingredients
To achieve the best results, precision is key. Here are the exact measurements you will need:
- Vegetable oil: 5 tbsp. (2.5 oz / 75g)
- Garlic: 5 cloves (0.1 oz / 5g)
- Baby potatoes: 2 lbs. (32 oz / 907g)
- Fresh rosemary: 1 sprig (0.1 oz / 2g)
- Vegetable or chicken stock: 0.5 cups (4 fl oz / 120g)
- Salt: 0.5 tsp. (0.1 oz / 3g) or to taste
- Ground black pepper: 0.25 tsp. (0.05 oz / 1g) or to taste
Step-by-Step Instructions
- Select the SAUTÉ setting on your Instant Pot and heat the vegetable oil. Add the whole garlic cloves, baby potatoes, and the fresh rosemary sprig. Cook, stirring occasionally, for about 10 minutes or until the skins of the potatoes start to blister and brown.
- Using a fork, gently pierce the middle of each potato to allow the cooking liquid and flavors to penetrate. Pour in the stock, then season with the salt and ground black pepper. Stir well to coat the potatoes evenly. Press the CANCEL key to stop the SAUTÉ function.
- Close and lock the Instant Pot lid. Select the MANUAL setting and cook at HIGH pressure for exactly 7 minutes. When the timer beeps, immediately use a Quick Release to vent the steam. Carefully unlock and remove the lid, toss your finished Garlic Roasted Potatoes gently in the fragrant sauce, and serve immediately.
Nutritional Information
Based on 5 servings per recipe.
- Calories: 180 kcal
- Carbohydrates: 30.6g
- Protein: 2.7g
- Total Fat: 8.6g
Pro Tips
As a chef, I can tell you that a few simple techniques separate a good potato side dish from a truly unforgettable one. Here is how to guarantee success every time:
- Uniform Sizing is Crucial: Take a quick look at your baby potatoes. If they vary wildly in size, cut the larger ones in half so they match the smaller ones. This ensures every potato cooks at the exact same rate, preventing some from turning to mush while others remain undercooked.
- Don't Skip the Sear: Taking the full 10 minutes to brown the potatoes and garlic on the Sauté function is the secret to mimicking an oven-roasted texture in an Instant Pot. It triggers the Maillard reaction, building a deep, savory flavor base.
- The Piercing Trick: It might seem tedious, but piercing the potatoes with a fork before adding the stock is essential. This allows the delicious savory liquid and garlic infusion to permeate all the way to the fluffy center of the potato, rather than just coating the skin.
- Herb Timing: Always toss in fresh rosemary sprigs whole. The pressure cooker extracts the essential oils perfectly. If you want to add delicate herbs like fresh parsley or chives, stir those in after cooking so they stay bright and vibrant.
Frequently Asked Questions (FAQ)
Can I make these Garlic Roasted Potatoes in the oven if I don't have a pressure cooker? Absolutely! To make oven-roasted Garlic Roasted Potatoes, toss the potatoes with the oil, minced garlic, and rosemary. Spread them on a baking sheet and roast at 400°F (200°C) for 35 to 40 minutes, turning halfway, until golden and fork-tender. Skip the stock for the oven method.
What are the best types of potatoes to use for Garlic Roasted Potatoes? Baby potatoes (or "new potatoes") are ideal because their thin skins crisp up beautifully, and their waxy interior holds its shape well under pressure. If you cannot find them, cubed Yukon Gold or baby red potatoes make fantastic substitutes.
How do I store and reheat leftover Garlic Roasted Potatoes? Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat your Garlic Roasted Potatoes in an air fryer at 350°F (175°C) for 4 to 5 minutes, or in an oven until warmed through. Microwaving is faster but will result in a softer potato skin.
Can I substitute dried herbs for fresh in this Garlic Roasted Potatoes recipe? Yes, but remember that dried herbs are much more concentrated. Substitute 1 teaspoon of dried crushed rosemary for the fresh sprig. Add it during the sauté step so the oil can help release its flavors before the pressure cooking begins.
