Garlic Butter Herbs Instant Pot Potatoes
User Reviews
5
Garlic Butter Herbs Instant Pot Potatoes
Description
This recipe uses halved red and yellow potatoes soaked briefly to remove excess starch, creating a better texture. The potatoes are coated in melted butter, dried herbs including basil, oregano, and rosemary, salt, and black pepper. Garlic is sautéed in butter to build flavor before adding the potatoes to brown on the outside slightly.
The potatoes are cooked in an Instant Pot using sauté and pressure cooking functions, which steams and softens them, resulting in a texture that differs from crispy oven-roasted potatoes. After cooking, they are finished with grated Parmesan cheese, fresh chopped parsley, and drizzled with browned butter for added richness and herb aroma.
This dish pairs well as a side to a variety of mains, offering a combination of tender texture and aromatic herb flavors. The notes emphasize that the potatoes will be softer due to the steaming nature of the Instant Pot, and caution about using minimal liquid to preserve some surface crispness during sautéing.
Storage and reheating instructions were not specified, and nutritional estimates depend on ingredient choices.
Ingredients
- 2 lbs red potato halved
- 2 lbs yellow potato halved
- 100 grams butter 50 grams melted, 50 grams cubed, unsalted
- 8 cloves garlic
- 1 tablespoon basil dried
- 1 teaspoon oregano dried
- 2 teaspoon rosemary dried
- salt to taste, generous pinch
- 1 teaspoon black pepper fresh ground
- ½ cup vegetable broth or water
To finish off
- ¼ cup Parmesan Cheese grated
- 1 tablespoon parsley fresh chopped
- butter browned, little, for drizzling
Instructions
- Wash the scrub the potatoes well to remove all dirt. If using baby potatoes leave them whole, if they are large ones cut it half or quarters depending on the size.
- If using cut potatoes soak in water for 15 to 20 minutes. This removes excess starch from the potatoes just will help it in crisp up better.
- After soaking drain all water, pat dry completely.
- Add 50 grams melted butter, all the herbs and seasoning to the potatoes in a bowl. Toss well to coat all potatoes evenly.
- Turn on the instant pot to SAUTE setting. If using pressure cooker, turn it on.
- Once instant pot is hot, add remaining (50 grams) butter and saute garlic in butter. Add potatoes in a single layer, do it in batch if you are cooking large batch of potatoes.
- Let the potatoes cook for 2-3 minutes untouched so they get browned (turn crispy) on outside. Then gently flip over and brown it by letting it cook for 3 minutes.
- If doing in multiple batch, remove potatoes from the pot after each batch is browned perfectly before you add in the next batch of potatoes to brown/roast.
- Once entire batch of potatoes are browned add it back into the instant pot. Pour in the vegetable broth.
- Close and lock the lid of the instant pot. Make sure pressure valve is in SEALED POSITION.
- Select PRESSURE COOK setting on 6Qt instant pot or high pressure setting on old versions. Adjust timer for 7 minutes.
- Once cooking time is up, carefully do QUICK RELEASE by turning the valve to quick release position.
- Remove lid, sprinkle in grated Parmesan cheese and few chopped parsley.
- Remove potatoes from the pot into a serving bowl.
- Drizzle little more chopped parsley. The fat liquid (browned butter)left over in the instant pot after cooking can be drizzled instant pot roasted potatoes just before serving.
- Always serve instant pot roasted potatoes warm.
Notes
- Instant Pot cooking produces softer potatoes compared to oven roasting, due to steam cooking.
- Use minimal liquid during cooking to help retain crispness on the potatoes.
- Most of the leftover cooking liquid is melted butter, not water.
- Nutritional information is approximate and varies based on ingredient selection.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 381kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 59mg | 20% |
| Sodium | 259mg | 11% |
| Potassium | 1055mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 880IU | 18% |
| Vitamin C | 23.2mg | 26% |
| Calcium | 136mg | 14% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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