Herb roasted new potatoes coat small Yukon Golds in a garlicky mix of marjoram, thyme, oregano, and rosemary. They sear to light crispness, then pressure-cook in broth until creamy inside. The whole batch is done in about fifteen minutes.
Ingredients
- 3 tbsp. (1.5 fl oz / 45ml) olive oil
- 1.5 to 2 lbs. (24 to 32 oz / 680 to 907g) small Yukon gold or red potatoes
- 0.5 tsp. (0.05 oz / 1.5g) garlic powder
- 0.5 tsp. (0.02 oz / 0.6g) dried marjoram
- 0.5 tsp. (0.02 oz / 0.6g) dried thyme
- 0.5 tsp. (0.02 oz / 0.6g) dried oregano
- 0.25 tsp. (0.01 oz / 0.3g) dried rosemary
- 1 tsp. (0.2 oz / 6g) sea salt
- 0.5 tsp. (0.08 oz / 2.3g) ground black pepper
- 0.5 cup (4 fl oz / 120ml) chicken broth or water
Step-by-Step Directions
- Rinse the 1.5 to 2 lbs. (24 to 32 oz / 680 to 907g) of small Yukon gold or red potatoes and thoroughly pat them dry with kitchen paper to ensure they crisp up properly. Preheat your Instant Pot by selecting the SAUTÉ function, then add and heat the 3 tbsp. (1.5 fl oz / 45ml) of olive oil.
- Add the potatoes to the pot and cook, stirring occasionally, for 6 to 7 minutes until the skins have turned light brown and crisp. Poke a few holes in the potatoes using a fork to allow the flavors to penetrate. You may need to cook the potatoes in two batches depending on the size of your pressure cooker.
- In a small bowl, combine the 0.5 tsp. (0.05 oz / 1.5g) garlic powder, 0.5 tsp. (0.02 oz / 0.6g) dried marjoram, 0.5 tsp. (0.02 oz / 0.6g) dried thyme, 0.5 tsp. (0.02 oz / 0.6g) dried oregano, 0.25 tsp. (0.01 oz / 0.3g) dried rosemary, 1 tsp. (0.2 oz / 6g) sea salt, and 0.5 tsp. (0.08 oz / 2.3g) ground black pepper. Add this herb mix to the pot, stirring well to coat the potatoes, and then pour in the 0.5 cup (4 fl oz / 120ml) of chicken broth or water before securely closing and locking the lid.
- Press the CANCEL button to stop the SAUTÉ function, then select the MANUAL setting and adjust the cooking time for 7 minutes at HIGH pressure. Once the cooking timer goes off, perform a Quick Release to vent the steam, then carefully unlock and remove the lid.
- Taste the finished potatoes for seasoning, adding a pinch more salt if necessary, and serve hot.
Nutrition Information
- Calories: 390
- Total Fats: 32g (1.1 oz)
- Protein: 3g (0.1 oz)
- Fiber: 3.1g (0.1 oz)
Pro Tips
- Dry Completely for Maximum Crispness: Moisture is the enemy of a good sear. After rinsing your potatoes, ensure they are bone-dry before they hit the hot oil to guarantee that golden-brown, crispy skin.
- Upgrade Your Cooking Fat: While olive oil works well, swapping it for a high-quality cooking fat with a higher smoke point—like ghee or beef tallow—will yield a significantly richer flavor profile and a superior crust during the sauté phase.
- Standardize Potato Sizes: If your batch of potatoes varies wildly in size, cut the larger ones in half so they match the smaller ones. Consistent sizing ensures even cooking and prevents some from turning mushy while others remain hard.
- Remove Immediately After Quick Release: Pressure cookers retain immense heat. Do not let the potatoes sit on the "Keep Warm" setting after venting the steam, or they will continue to steam and lose their texture.
Frequently Asked Questions (FAQ)
Do I need to peel the potatoes for this Herb Roasted New Potatoes recipe? No, you do not need to peel them. New potatoes, whether Yukon gold or red, have very thin, delicate skins that crisp up beautifully during the sauté step and pack a lot of flavor and nutrients. Just give them a thorough wash and pat them dry.
Can I make Herb Roasted New Potatoes ahead of time? While they are best served fresh and hot for the crispiest texture, you can prep them ahead. You can wash, dry, and toss the potatoes in the herb mixture a day in advance. If you have leftovers, reheat them in an air fryer or oven at 400°F (200°C) for a few minutes to restore their crispness rather than using a microwave.
Why did my potatoes turn out mushy in the Instant Pot? Mushy potatoes usually result from two things: leaving them in the Instant Pot on "Keep Warm" after the cooking cycle finishes, or cutting them too small. Stick to the 7-minute cooking time with an immediate Quick Release, and keep small new potatoes whole.
What other herbs pair well with Herb Roasted New Potatoes? This recipe is highly versatile. If you want to experiment, fresh dill, parsley, or chives stirred in right after cooking add a bright, fresh finish. You can also add a pinch of smoked paprika to the dried herb mix for a deeper, earthier flavor.
Pro Tips
- Rinse, then pat the potatoes bone-dry before searing; dry skins are the only way to get that golden, crisp finish.
- Poke a few holes in each potato with a fork after the sauté so the herb broth penetrates instead of pooling outside.
- Cut larger potatoes to match the small ones so the batch cooks evenly and nothing turns to mush.
- Remove the pot from Keep Warm immediately after the quick release — trapped steam undoes the crispness you just built.
- Ghee or beef tallow gives a richer crust than olive oil during the sear phase if you want to go deeper.
Frequently Asked Questions
Can I use dried herbs instead of fresh?
This recipe already uses dried marjoram, thyme, oregano, and rosemary, so the blend keeps for months in a jar.
Can I roast these in the oven?
Yes — toss with the same herb mix and roast at 425°F (220°C) for about 35 minutes, turning once.
Are herb roasted new potatoes keto-friendly?
Potatoes are a higher-carb side, so portion them small on keto days and lean on the olive oil for fat.
How do I store leftovers?
Refrigerate up to 3 days and recrisp in a hot skillet with a little oil or in the air fryer.
Recipe card below.
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Ingredients
Method
- Rinse the 1. 5 to 2 lbs. (24 to 32 oz / 680 to 907g) of small Yukon gold or red potatoes and thoroughly pat them dry with kitchen paper to ensure they crisp up properly.
- Preheat your Instant Pot by selecting the SAUTÉ function, then add and heat the 3 tbsp. (1. 5 fl oz / 45ml) of olive oil.
- Add the potatoes to the pot and cook, stirring occasionally, for 6 to 7 minutes until the skins have turned light brown and crisp. Poke a few holes in the potatoes using a fork to allow the flavors to penetrate. You may need to cook the potatoes in two batches depending on the size of your pressure cooker.
- In a small bowl, combine the 0. 5 tsp. (0. 05 oz / 1. 5g) garlic powder, 0. 5 tsp. (0. 02 oz / 0. 6g) dried marjoram, 0. 5 tsp. (0. 02 oz / 0. 6g) dried thyme, 0. 5 tsp. (0. 02 oz / 0. 6g) dried oregano, 0. 25 tsp. (0. 01 oz / 0. 3g) dried rosemary, 1 tsp. (0. 2 oz / 6g) sea salt, and 0. 5 tsp. (0. 08 oz / 2. 3g) ground black pepper.
- Add this herb mix to the pot, stirring well to coat the potatoes, and then pour in the 0. 5 cup (4 fl oz / 120ml) of chicken broth or water before securely closing and locking the lid.
- Press the CANCEL button to stop the SAUTÉ function, then select the MANUAL setting and adjust the cooking time for 7 minutes at HIGH pressure.
- Once the cooking timer goes off, perform a Quick Release to vent the steam, then carefully unlock and remove the lid.
- Taste the finished potatoes for seasoning, adding a pinch more salt if necessary, and serve hot.
- Dry Completely for Maximum Crispness: Moisture is the enemy of a good sear.
- After rinsing your potatoes, ensure they are bone-dry before they hit the hot oil to guarantee that golden-brown, crispy skin.
- Remove Immediately After Quick Release: Pressure cookers retain immense heat.
- Do not let the potatoes sit on the Keep Warm setting after venting the steam, or they will continue to steam and lose their texture.
