Quick and Easy Herbed Baby Potatoes in Pressure Cooker

Herbed Baby Potatoes made quickly and easily in the pressure cooker. Deliciously easy side dish ready in about 20 minutes.

Photo byThat Recipe

Potatoes have gotten a bad rap in today's carb-o-phobic diet culture. Potatoes actually have plenty of fiber, vitamins, minerals and antioxidants which provide numerous benefits to your digestive system and heart health.

However, frying them in oil or loading them with butter, cream and cheese are not the healthiest ways to enjoy them.

Enter this flavorful, but simple, preparation method. Just cut up some baby potatoes, pop them in the pressure cooker for a few minutes then toss them with fresh herbs and Parmesan cheese. Or leave out the cheese for a vegan dish.

Easy and delicious!

What kind of Potatoes Should I Use?

I used baby gold potatoes. But you can use just about any waxy potato so they hold their shape. New potatoes, fingerlings, baby red potatoes.

If you opt for a larger potato, cut into quarters instead of halves so they cook completely in the time below.

Recipe

Ingredients

• 1½ pounds yellow baby potatoes (cut in half)
• 1 teaspoon garlic powder
• kosher salt and black pepper (to taste)
• 1 cup chicken or vegetable broth
• 3 tablespoons butter flavored coconut oil
• ¼ cup fresh herbs (parsley, basil, rosemary, cilantro, oregano. etc.) (finely chopped)
• freshly grated Parmesan cheese (optional)

Instructions

• Place the potato halves in the pressure cooker. Sprinkle with garlic powder. Season with salt and black pepper, to taste, and stir to combine.
• Pour broth over the potatoes Lock the lid into place and make sure the pressure valve is closed.
• Cook on high pressure for 2 minutes.
• Allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure.
• Drain the potatoes of any remaining liquid and return to the cooker. Add melted butter and fresh herbs. Season with additional salt and black pepper, if desired, and toss to combine.
• Transfer potatoes to a serving bowl and top with some freshly grated Parmesan cheese, if desired.

Notes

The potatoes used for this recipe are Honey Gold baby potatoes. If you can’t find them in your local grocery store, you can substitute other varieties, such as red or finger potatoes. If using larger potatoes, cut into bite-sized pieces rather than in half.