Rosemary New Potatoes
This quick and easy side dish of Instant Pot Rosemary New Potatoes is perfect for summer grilling! With minimal prep work and a four simple ingredients, you’ll have a family favorite dish!
❤️ Why You’ll Love This Recipe: It couldn’t be easier to throw together this simple rosemary potato dish. Plus, it pairs perfectly with your favorite grilled meats.
This recipe is adapted from a Martha Stewart Living dish in the book Everyday Food: Light. I loved the herby and light flavors in the dish, so I adapted it for an Instant Pot.
This is one of our favorite Instant Pot potato recipes. We love to serve it with grilled pork tenderloin or Instant Pot BBQ chicken.
INGREDIENTS YOU NEED
Here’s what you need for this herby Instant Pot potato dish:
- New potatoes. These are small, young potatoes. You can use any color.
- Olive oil. This infuses the potatoes with a rich, floral flavor.
- Garlic. Using fresh garlic adds a wonderful allium flavor. Feel free to use more if you love garlic!
- Rosemary. You can use dried if you prefer.
How to Make Rosemary New Potatoes in an Instant Pot
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
Start by placing a steamer basket into the pressure cooker pot. Add a cup of water to the pot and add the sliced potatoes to the steamer basket. Cook on high for four minutes.
Meanwhile, in a microwave-safe bowl, combine the oil, garlic, and rosemary. Cover the dish and microwave until fragrant, about 1 minute. When the cook time ends, do a quick pressure release.
Carefully remove the steamer basket with the cooked potatoes from the Instant Pot. Place the potatoes on a rimmed baking sheet or serving dish, then drizzle with the infused rosemary oil. Season with salt and pepper, then serve!
Products
My husband used a mandoline to thinly slice the red new potatoes with a fun crinkle cut.
Barbara likes to use the OXO Steamer to keep the potatoes out of the water, so they steam instead of boil. Jenn prefers her silicone steamer basket. Either would be a great choice!
Using a steamer makes a difference in texture that you can taste, but certainly isn’t necessary.
Important Tips for Making Instant Pot Rosemary Garlic Potatoes
Fresh rosemary adds a punch of flavor to these sliced potatoes.
To prepare the rosemary, remove the green leaves from the woody stem of the herbs. Place the leaves on your cutting board and chop them into a fine green powder.
We cook the oil in the microwave for a shortcut. However, you can also do it on the stovetop. Just use a small skillet and cook until the oil is fragrant and warm.
Frequently Asked Questions about Rosemary Garlic Potatoes
New potatoes are small, round potatoes. They’re usually found in mesh bags at the grocery store. And the great part is that using new potatoes means no peeling! Just wash and slice!
Yes, you can use any color new potatoes you’d like for this recipe.
Using a mandolin makes it much easier to slice the potatoes into even pieces that cook at the same time. If you don’t have one, no worries. Just use a sharp knife and slice as evenly as possible.
MORE Instant Pot Potato Recipes
Recipes you can make with this or other recipes you might like:
- Instant Pot Baked Potatoes are an easy side dish for any weeknight protein.
- Creamy Instant Pot Mashed Potatoes are a staple on our family holiday table. They’re delightfully light and fluffy.
- Instant Pot Potato Soup with Bacon & Cheese is a fully-loaded and comforting dinner with smoky, rich flavor.
Do you LOVE this recipe?
Leave us a review below to tell us why!
4-Minute Rosemary Garlic Potatoes
This Rosemary New Potato side dish has just four ingredients and a 4-minute cook time in your Instant Pot. Finish under the broiler and enjoy with your favorite summer grilling!
Ingredients
- 1 pound new potatoes, scrubbed and thinly sliced
- 1 tablespoon olive oil
- 2 garlic cloves, sliced
- 2 springs rosemary, chopped very fine (or 1/4 teaspoon dried)
Instructions
- Pour 1 cup water in the pressure cooking pot. Place a steamer basket in the cooking pot, then add the sliced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time.
- With the potatoes steam, combine oil, garlic, and rosemary in a small glass dish. Cover and microwave on High until the garlic is fragrant, about 1 minute. Set aside.
- When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid. Carefully remove the potatoes and steamer basket from the cooking pot.
- Pour potatoes onto a rimmed baking sheet and drizzle with the heated oil, garlic, and rosemary mixture. Season with salt and pepper to taste. Serve immediately.
Notes
Adapted for the pressure cooker from Everyday Food Light 15-Minute Rosemary Garlic Potatoes
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 93Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 8mgCarbohydrates: 17gFiber: 2gSugar: 1gProtein: 2g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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These are absolutely delicious. I used my food processor to slice the new red potatoes. I steemed them on the stovetop. I also added a tablespoon of butter to the oil mixture. I spread them on a cookie sheet and crisped them under the broiler. I couldn’t stop tasting them.
Thanks Janet!
I love potatoes and am always on the hunt for a new recipe.
What thickness do you cut the potatoes, 2mm, 3mm?
I haven’t yet used my cooker basket and am SO excited…..
Good question! 1/4-inch, 1/2-inch? I have been trying to find the difference in cooking times all evening.
Clarification: The 6mm slicing disk on my processor = 1/4 inch.
Yes, I cut them about 1/4 inch thick which is 6mm.
How does this cook properly without any liquid?
Hi Tammy – in step one you add 1 cup of water to the pressure cooking pot. That’s plenty of liquid. Enjoy!
I made the potatoes again last night. We had one person less for dinner, so I refrigerated the last serving and served it as a potato salad side to a sandwich or a burger. I didn’t have to add anything to it; the garlic and rosemary oil was plenty flavorful enough to season it very nicely for a light potato salad. (You could add a little more oil and/or a splash of tarragon vinegar, but I didn’t find it necessary.) So now you have a 4-Minute Rosemary-Garlic Potato Salad too! I’m going to have to double the recipe next time.
Thanks Rita! I love the idea of serving it as a potato salad too.
Could one cook the potatoes and broccoli together in the PC?
Hi Mary – no, the potatoes need a longer cook time so you wouldn’t want to cook them together. You couldn’t certainly steam the broccoli first, cover it to keep it warm, and then cook the potatoes, or the other way around.
I just got my Instant Pot yesterday! I am so excited to try some of your recipes! In this post for the Rosemary Garlic Potatoes, you are using the Oxo Steamer. I need to get a steamer basket and this looks like a good one. Is the handle heat resistant (won’t melt)?
Hi Natalie – I’m so excited for you! I haven’t had any problem with the handle at melting at all. I liked it so much I bought another one.
We love potatoes served any way possible. With lots of rosemary in our garden, I’m definitely going to try making these with my PC! Great recipe.
Barbara, I made your wavy-cut Rosemary potatoes last night and we were so pleased with the result. So much flavor and visual appeal for so little work. And you created a recipe that could be open to many interpretations and variations.
Here’s my variation (a variation, not an improvement – it is prefect just as it is): I prepared the garlic-rosemary mixture first. I loved that you sliced the garlic, a really nice touch – I often forget about doing that!
For two servings, I used your proportions of garlic and rosemary with the 1 tablespoon oil and added 1 teaspoon Diamond kosher salt (so I wouldn’t have to salt the potatoes after cooking them) and added about 1 tablespoon of minced fresh parsley to the mix (optional – mostly for color).
I prefer to keep the “temperature/power” low in the microwave when doing extra-virgin olive oil, so I microwaved the mixture (in an 1100-watt oven) for 3 minutes at 40% power) which seemed pretty good. I let the mixture stand as long as it took to prepare the wavy potatoes and cook them. The longer, the better.
I used a stovetop 4-quart Kuhn-Rikon pressure cooker and the Börner waffle cutter (medium cut) and cooked the Yukon Gold potato slices for 3 minutes at high pressure (next time I might go for 2 1/2 minutes).
I had actually planned for having leftover potatoes that I could quickly saute and top with a poached egg for breakfast, but no luck. All gone! So your side dish would double for a breakfast dish too!
Love your website! You really making pressure cooking fun. Next will be your Chicken Marsala!
Your comment really brightened my night. Thank you! I’m so glad you like the recipe. Thanks for sharing your variation!
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It looks like you had one AMAZING dinner Barbara. I have a steam basket a lot like that one that I would have NEVER thought to use in the pressure cooker. AND I have a mandoline with a ridge cutter blade. I have to give these a try-they look so good.
Thanks for the great idea-we do love our potatoes. 🙂