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Garlic Roasted Potatoes – vegetarian recipe
Stav Kogan

Garlic Roasted Potatoes

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Servings: 4 servings
Calories: 180
Ingredients Method Nutrition

Ingredients
  

  • 5 tbsp (2.5 oz / 75g) Vegetable oil
  • 5 cloves (0.1 oz / 5g) Garlic
  • 2 lbs (32 oz / 907g) Baby potatoes
  • 1 sprig (0.1 oz / 2g) Fresh rosemary
  • 0.5 cups (4 fl oz / 120g) Vegetable or chicken stock
  • 0.5 tsp (0.1 oz / 3g) Salt or to taste
  • 0.25 tsp (0.05 oz / 1g) Ground black pepper or to taste
  • 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.
  • 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.

Method
 

  1. Select the SAUTÉ setting on your Instant Pot and heat the vegetable oil.
  2. Add the whole garlic cloves, baby potatoes, and the fresh rosemary sprig.
  3. Cook, stirring occasionally, for about 10 minutes or until the skins of the potatoes start to blister and brown.
  4. Using a fork, gently pierce the middle of each potato to allow the cooking liquid and flavors to penetrate.
  5. Pour in the stock, then season with the salt and ground black pepper.
  6. Stir well to coat the potatoes evenly. Press the CANCEL key to stop the SAUTÉ function.
  7. Close and lock the Instant Pot lid. Select the MANUAL setting and cook at HIGH pressure for exactly 7 minutes.
  8. 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.
  9. 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.

Nutrition

Calories: 180kcalCarbohydrates: 30.6gProtein: 2.7gFat: 8.6g

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