An herb potato or buttery herb potato that is good whole or after a single mash. Potatoes can be sautéed to give an extra bit of crispness to the skin.
- Prep Time: 5m
- Cook Time: 15m
- Total Time: 20m
- Serves: 4 people
Ingredients
If Sautéing:
- 2 tbsp. Olive Oil
- ½ cup Salted Butter (1 Stick) - Optional; if used, reduce olive oil to 1 tbsp.
Always:
- 2 lb Red or White Potatoes, small (~1 inch diameter). (1 of the small bags at HEB is good)
- ½ cup chicken stock (HEB has Kitchen Basics in a 1/2 cup carton now!)
Combine and set aside:
- 1 tsp. garlic powder
- ½ tsp. dried oregano
- ½ tsp. dried thyme
- ½ tsp. dried rosemary
- ¼ tsp. black pepper
Instructions
If Sautéing:
- On the InstantPot, hit the 'Saute' button and wait for it to show 'HOT' on LCD.
- Add the olive oil and give it a moment to get hot. If going the super-butter option, add it for the saute.
- Add potatoes, and brown them (takes about 5 mins). Try for a single layer (2 LBS might be too much for the 6qt cooker) - If going the butter option, it gets a little frothy near the end of the 5 min period
- After saute, press the KeepWarm/Cancel button to get it out of that mode
Always:
- Toss in the combined dried herbs/salt/pepper above.
- Add the ½ cup of chicken stock.
- Close & Lock the lid, set the float valve to 'Sealing'
- Press the 'Manual' button
- Press the plus button to get the cooking time to 7 minutes.
- When it completes, do a quick release by pressing 'Cancel' and turning the steam valve to 'Venting'
Serve:
- Move the potatoes to a plate/bowl
- There'll be leftover liquid/buttery goodness at the bottom of the instant pot. Spoon some of that over the potatoes - use about half if you went with butter; use it all if you went no butter