Roasted Baby Potatoes
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