Roasted Baby Potatoes

Name: Roasted Baby Potatoes
Total time: 5 min
Ingredients: 5 tablespoons vegetable oil; 2 pounds baby or fingerling potatoes; 1 sprig rosemary; 3 garlic cloves (skin on); 1/2 cup stock; salt (to taste); pepper (to taste)

Roasted Baby Potatoes

Laura Pazzaglia

4.80 from 5 votes

Print Recipe Pin Recipe

Pressure Cooking Time 5

Total Time 5

Course Appetizers & Starters, Side

Cuisine Irish

Servings

Calories 264 kcal

Equipment

Stove-top Pressure Cooker

Ingredients

Instructions

Heat the vegetable oil in the pot. Once heated add the potatoes, garlic and rosemary. Roll the potatoes around and brown on all sides.
With a sharp knife, pierce in the middle of each potato without stirring. Pour in the stock.
Close and lock the lid. Turn heat to High. When pressure is reached, lower the heat. Cook for 5 minutes at High pressure (or for 8 minutes at Low pressure).
When time is up, release pressure using the natural release method.
Remove the outer skin of the garlic cloves, serve garlic whole or smash, to taste. Sprinkle everything with salt and pepper and serve.

Nutrition

Calories: 264kcalCarbohydrates: 33gProtein: 4gFat: 14gSaturated Fat: 11gSodium: 105mgPotassium: 771mgFiber: 4gSugar: 2gVitamin A: 50IUVitamin C: 36mgCalcium: 25mgIron: 1mg

Food Group Vegetables

Keyword Affordable, Easy, Quick

Cooking Method Pressure Cooking

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