Herbed Baby Potatoes

Dawn Whitted


I found this recipe on a pressure cooker website. It was written for a stovetop pressure cooker but I have an electric one so I tried with that. These are some of the best potatoes I have ever had. The simplicity really makes them amazing. You may use any type of fresh herbs but the rosemary was the ticket. I love recipes that are really easy and really good.

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5 Min


15 Min


Pressure Cooker


1-2 lb
baby reds, baby russet or fingerling potatoes
4-5 Tbsp
vegetable oil
1 sprig(s)
3 clove
garlic, unpeeled
1/2 c
chicken or vegetable stock
salt and pepper, to taste

Directions Step-By-Step

Stovetop PC (pressure cooker): preheat pressure cooker on stovetop

Electric PC: turn on to preheat browning feature
Wash potatoes and pierce a few times with a fork.

**I cut them in half because mine were a bit large but this is not necessary.
drizzle oil into PC and roll potatoes in the oil to cover then brown for 8-10 minutes. Be sure to roll them around to get all sides a littled brown.
Add rosemary & garlic cloves then pierce each potato once with a paring knife and add stock. Cover with lid.

*this allows flavor to infuse into the potatoes
Stovetop PC: over low/medium flame bring up to pressure then cook for 5 minutes shut flame off and allow pressure to naturally release.

Electric PC: adjust to 15 psi then put timer on 5 minutes let PC run the cycle and let pressure naturally release.
Open PC and be very careful it will be hot. Squeeze garlic cloves over potatoes and stir gently serve alongside any beef, pork or poultry.

For smashed potatoes squeeze softened garlic cloves out of skins into potato roughly mash with mixer or masher if you need a bit more liquid add a dab of milk, sour cream or heavy cream. Serves 6-8 people

About this Recipe

Course/Dish: Vegetables, Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #cooker, #Pressure, #herbed