Winter is prime time for comfort food. When I make turkey, that usually means mashed potatoes, skins and all. But when I roast chicken? It just seems incomplete without a heaping bowl of roasted rosemary potatoes. The tiny ones, buttery yellow inside, with paper-thin skins. Fingerlings are perfection, too, and never better than when they’re from our garden. The problem is that slow-roasting a chicken on a busy work day just doesn’t happen.
The solution? A grocery store rotisserie chicken. They’re a busy mom’s secret weapon, along with the kitchen helper that has everyone buzzing lately: the pressure cooker. Did you know that roasted rosemary potatoes go from the pressure cooker (or Instant Pot) in just about 15–20 minutes? They’re mostly hands-off minutes, too, so even on busy nights, a warm, comforting, satisfying family dinner is totally doable.
A pressure cooker requires liquid, but this recipe only uses a little bit, so your potatoes will taste closer to roasted than steamed. Preheating your pressure cooker ahead of time and browning the potatoes in olive oil first will also give them a more flavorful, tasty skin, more like oven-roasted. Don’t forget to pierce each one with the tip of a sharp knife so they don’t burst during the pressure cooking phase!
[clickToTweet tweet=”Easy Roasted Rosemary Potatoes – from your pressure cooker! #pressurecooker #instantpot #recipe” quote=”Easy Roasted Rosemary Potatoes – from your pressure cooker!”]
- 2 tablespoons olive oil
- 1 pound small yellow, red-skinned, or fingerling potatoes
- salt and pepper to taste
- 2 tablespoons dried rosemary
- ½ cup chicken or vegetable stock
- Pour olive oil in the bottom of pressure cooker and preheat. While preheating, pierce each potato with the tip of a sharp knife.
- Once pot is warm and oil is sizzling, add potatoes along with salt and pepper, to taste. Stir frequently for about 5–8 minutes, until potatoes brown and skins start to crisp. Add stock. Add rosemary. Place lid securely on pressure cooker and set on high for 10 minutes. Release pressure according to pressure cooker directions. If needed, season with additional salt and pepper to taste. Serve warm.
Check Your Settings
Pressure Cookers differ, but most have comparable settings. Mine is a Power Pressure Cooker XL, and I set mine on the Chicken/Poultry setting to preheat and brown the potatoes, then switched it to Vegetables/High to cook. Consult the manual for your particular pressure cooker to figure out the settings that will work best for you.
Easy Rosemary Potatoes = Happy Bellies!
These little potatoes come out so buttery good and fork-tender, but they’re also easy to change up. I wouldn’t hesitate to throw in some fresh minced garlic if you have it on hand, too. Using bone broth is another great way to up the nutrition factor. Serve with sauteed broccoli and rotisserie chicken and you can forget all about takeout on those busy nights. When it’s cold out, there’s nothing better than a smiling family with warm, full bellies. Now you can make it happen within a half hour of walking in the door!