Oh my goodness these “roasted” potatoes are delicious! We love roasted potatoes but rarely make them during the summer. It’s just way too hot in Texas to use the oven. I’ve read that the Instant Pot makes amazing potatoes and slightly adapted Hip Pressure Cooking‘s recipe. Boy were they yummy!
Instead of rosemary, which my picky husband detests, I used chives and for extra pizzazz I added finely shredded Parmesan cheese. I love using my fine grater when grating hard cheeses. The Parmesan melts in your melt.
We had these yummy potatoes with salmon my picky husband smoked in our new Big Green Egg. Our backyard is 99% finished and we’re finally enjoying our outdoor kitchen. We’re just waiting for the lighting and odds and ends. I’ll share pictures with you soon! And maybe my picky husband will share his yummy salmon recipe.
- 2-3 tablespoons grape seed oil (or your preferred vegetable oil)
- 1 - 2 pounds baby or fingerling potatoes (I used Melissa's Dutch Baby Yellow Potatoes)
- 2 tablespoons dried minced chives
- 3-4 Garlic Cloves
- ½ cup chicken or vegetable stock
- Salt and pepper, to taste
- 1/3 cup finely grated Parmesan cheese
- Set your Instant Pot to Sauté and add the vegetable oil.
- Once the oil is heated through add the potatoes, chives, and garlic.
- Stir the potatoes in the Instant Pot so that the potatoes become slightly browned on all sides. I stirred them around for about 6 minutes.
- Pierce each potato with a sharp knife to prevent the skin from busting while they cook.
- Add the stock to the pot.
- On your Instant Pot, select the “Manual” mode and press the ‘-’ button until it reads 7 minutes. Set the top knob to “Sealing” and not “Venting”.
- The Instant Pot will beep at you when it finishes cooking the potatoes and sets itself to “Keep Warm” mode.
- Turn off the Instant Pot and let the potatoes rest for at least 10 minutes.
- Use the quick pressure release to release any residual pressure.
- If you are ready to serve, remove the potatoes from the pot and place into your serving bowl.
- Toss the potatoes with the finely grated Parmesan cheese.
- Season with salt and pepper.
Adapted from Hip Pressure Cooking
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