Roasted Baby Potatoes

roasted baby potatoes

Roasted Baby Potatoes

Laura Pazzaglia
4.50 from 6 votes
Pressure Cooking Time 5 minutes
Total Time 5 minutes
Course Appetizers & Starters, Side
Cuisine Irish
Servings 5
Calories 264 kcal


  • 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


  • 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.


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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