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This is one of my go to sides when I want something that feels hearty but doesn’t take up the oven. Pressure cooking the potatoes in broth gives them the perfect creamy texture before they’re crisped in oil and tossed in an herb blend that’s been in my family for years.
I first made this after the Instant Pot recipe book failed me It became a family favorite overnight and now it’s a Sunday dinner staple
Ingredients
- Baby gold potatoes: buttery inside with a crisp edge scrub well before cooking
- Garlic cloves: infuses the broth with deep aroma
- Chicken broth: adds savory flavor while pressure cooking use low sodium if needed
- Vegetable oil: helps create a crispy sautéed finish go for neutral oils
- Salt and pepper: adjust to taste always season after sautéing
- Rosemary: aromatic and earthy fresh or dried both work
- Oregano: brings brightness and depth use quality dried leaves
- Thyme: subtle sharpness supports the garlic notes
- Sage: adds warmth and rustic tone balance is key
- Nutmeg: a pinch brings out sweetness use sparingly
- Black pepper: rounds out the seasoning with mild heat
Step-by-Step Instructions
- Prep the Potatoes:
- Scrub baby gold potatoes thoroughly and pierce each with a fork to prevent splitting while cooking
- Pressure Cook in Broth:
- Add potatoes garlic and chicken broth to the Instant Pot Secure the lid and pressure cook on HIGH for 11 minutes Let pressure release naturally for 10 minutes then quick release the rest
- Drain and Rest:
- Drain cooked potatoes and let them sit uncovered for 3 to 5 minutes to dry out slightly before sautéing
- Sauté for Crispness:
- Set Instant Pot to sauté mode Add vegetable oil and cook potatoes turning occasionally until skins are golden and crisp add extra oil as needed
- Season and Toss:
- Combine rosemary oregano thyme sage nutmeg and pepper in a small bowl Toss hot potatoes in the mixture until evenly coated Taste and adjust with salt and black pepper
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Storage Tips
Cool any leftovers completely before storing Keep in an airtight container in the fridge for up to three days Reheat in a 400 degree oven for best texture
Ingredient Substitutions
Use vegetable broth instead of chicken if making it vegetarian Olive oil can work in place of vegetable oil for a fruitier flavor
Serving Suggestions
These potatoes go great alongside grilled steak pan seared pork chops or a meatloaf They also work with eggs for a rustic breakfast
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Cultural Note
This version of roasted potatoes borrows European technique but uses modern pressure cooking to speed things up It bridges tradition and convenience beautifully
Frequently Asked Questions About Recipes
- → What type of potatoes work best?
Baby Yukon Gold potatoes are ideal due to their creamy interior and ability to crisp well when sautéed.
- → Do I need to pierce the potatoes before cooking?
Yes, piercing helps prevent splitting during pressure cooking, although it's not critical if a few are missed.
- → What is the exact cooking time and setting?
Pressure cook on HIGH for 11 minutes, allow a 10-minute natural release, then quick release remaining pressure.
- → Can I use another broth instead of chicken?
Yes, vegetable or beef broth can also work well depending on your flavor preference or dietary needs.
- → Can these potatoes be frozen?
Yes, cool completely, wrap in foil, and freeze. Reheat unwrapped in a 400°F oven for 10-15 minutes.
- → What if the Instant Pot shows a burn warning?
Ensure no residue is on the pot bottom before cooking. The warning may clear itself after a short wait.