Instant Pot Roasted Potatoes Recipe

This Instant Pot Roasted Potatoes recipe delivers perfectly crispy and golden potatoes with a soft, fluffy interior. Made with baby gold potatoes, aromatic herbs, and a touch of garlic, this quick and easy side dish is ideal for weeknight dinners, holiday meals, or meal prep. Using the Instant Pot for pressure cooking ensures tender potatoes in minutes, while the sauté function creates a perfectly browned, crispy finish.

Ingredients

Potatoes:

• 2 lbs. baby gold potatoes, scrubbed clean
• 3 garlic cloves, peeled
• 1 cup chicken broth
• 2-3 tablespoons vegetable oil (plus more if needed)
• Salt and pepper, to taste

Potato Seasoning:

• 1 teaspoon rosemary
• ¾ teaspoon oregano
• ¾ teaspoon thyme
• ¾ teaspoon sage
• ⅛ teaspoon nutmeg
• ⅛ teaspoon pepper

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Instructions

Pressure Cook the Potatoes:

1. Pierce each potato with a fork to allow steam to escape. Place the potatoes in the Instant Pot along with garlic cloves and chicken broth.
2. Secure the lid and ensure the steam valve is set to “sealing.” Pressure cook on high for 11 minutes.
3. Perform a quick release to release the steam and carefully open the lid. Drain the chicken broth and pat the potatoes dry with a clean kitchen towel.

Sauté and Season:

1. Set the Instant Pot to sauté mode. Add 2-3 tablespoons of vegetable oil and let it heat up.
2. Add the dried potatoes and sprinkle them with rosemary, oregano, thyme, sage, nutmeg, pepper, and a pinch of salt.
3. Allow the potatoes to cook undisturbed for about 5 minutes until the first side is golden brown. Use kitchen tongs to carefully rotate the potatoes, browning each side until crisp. Add more oil if needed for even browning.

Serve:
Remove the potatoes from the Instant Pot and serve immediately while hot and crispy.

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Why You’ll Love This Recipe

• Quick and Easy: The Instant Pot speeds up the cooking process, delivering crispy roasted potatoes in less time.
• Perfectly Crispy: Achieve golden-brown, crispy edges with soft, fluffy interiors.
• Flavorful: A blend of aromatic herbs and spices enhances the natural taste of the potatoes.

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Tips

• Use Baby Potatoes: Their small size cooks evenly and crisps up beautifully.
• Don’t Skip Drying: Patting the potatoes dry after pressure cooking helps them crisp up better during sautéing.
• Monitor Oil Levels: Add a little more oil if needed to ensure even browning and prevent sticking.

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Variations and Substitutions

• Seasoning Variations: Experiment with smoked paprika, garlic powder, or chili flakes for extra flavor.
• Potato Types: Substitute baby gold potatoes with baby red or fingerling potatoes.
• Oil Options: Use olive oil or avocado oil for a healthier alternative.

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FAQs

Can I make this recipe without an Instant Pot?
Yes! Boil the potatoes in a pot until tender, then pan-fry them in a skillet with oil and seasoning until crispy.

What if I don’t have chicken broth?
You can use vegetable broth, water, or even white wine for pressure cooking.

Can I prepare this dish in advance?
Partially! Pressure cook the potatoes ahead of time, and sauté them just before serving for fresh crispiness.

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Serving and Suggestions

• Pair With: These roasted potatoes are perfect as a side for roasted chicken, steak, or grilled vegetables.
• Garnish: Sprinkle with freshly chopped parsley or grated Parmesan for extra flavor.
• Leftovers: Store in an airtight container for up to 3 days. Reheat in a skillet to restore crispiness.

Enjoy these golden, flavorful roasted potatoes for a delicious and versatile side dish!