There is nothing more comforting than taking a bite into crispy-skinned roasted potatoes only to find light, fluffy and creamy insides ready to melt in your mouth.
Roasted potatoes typically take 30-45 minutes in a hot oven and requires careful watching and flipping while baking.
Herb roasted potatoes ready to be served.
This recipe provides you with a quick and easy method to making the perfect herb roasted potatoes by using the Instant Pot Pressure Cooker.
After a few minutes on saute mode, just close the lid and forget about them. In less than 20 minutes, your potatoes will be ready to be served.
You can use whatever herbs that you like to flavor your roasted potatoes. We prefer to use thyme as our main herb for these potatoes. We are lucky enough to have it in our herb garden so it is readily available. However, you could also use rosemary, oregano, whatever you prefer!
You could also use dried herbs if you don’t have a supply of fresh. Just add a sprinkle to your potatoes before adding the stock.
And if you don’t have an Instant Pot Pressure Cooker (oh, but you would love it so much), you can bake them in the oven. Just preheat your oven to 425 degrees F and cook for 45 minutes, flipping 1-2 times during the cooking process.
To decrease the oven cooking time you could quarter your potatoes and bake for 30-35 minutes.
To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list. You can also follow us on Facebook, Twitter, Pinterest, or Instagram. This article may contain affiliate links.
Herb Roasted Potatoes
Herb Roasted Potatoes made in 20 minutes in the Instant Pot. These potatoes have a crisp exterior with a light and fluffy inside.
Ingredients
- 2 pounds baby red and/or Yukon gold potatoes
- 1 sprig of thyme
- 3 Garlic Cloves, peeled and diced
- 1/2 cup chicken or vegetable stock
- salt and pepper to taste
- 4 tablespoons of vegetable oil
Instructions
- Place instant pot on sauté mode and add the vegetable oil. When heated add the potatoes and thyme. Roll the potatoes around and brown the outside of the potatoes for 5 minutes. Add garlic and continue to brown for an additional 3-5 minutes.
- Turn off the sauté mode and make a small pierce in the middle of each potato using a sharp knife. Add in the stock.
- Place the lid on the pressure cooker and the vent to seal. Cook on high pressure for 7 minutes.
- When time is up, release pressure using the natural method for 10 minutes. After 10 minutes, release any additional pressure that remains.
- Add salt and pepper to taste.
Notes
Recipe provided by Make Your Meals
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g