Makes 4 servings
Serving size: ½ cup
Cook time: 30 minutes
Prep time: 7 minutes
Per serving: calories 113; fat 2 g; saturated fat 0.5 g; fiber 3 g; protein 3 g; carbohydrates 21 g; sugar 1 g
These are great alongside a roasted chicken or a nice steak. They’re easy and flavorful, and make a terrific low-calorie side dish.
1 teaspoon olive oil
1 pound fingerling potatoes, washed
1 tablespoon chopped fresh rosemary
5 garlic cloves, minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup water
2 tablespoons grated Parmesan cheese
1. Set the Instant Pot to “sauté, high heat” and add the olive oil. While the olive oil heats up, poke the potatoes with a fork and drop them into the pot. Cook for 10 minutes, until lightly browned, stirring occasionally.
2. Add the rosemary, garlic, salt, pepper, and water. Cover and cook on high pressure for 7 minutes.
3. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Pour the potatoes and all the other contents of the pot into a strainer.
4. Preheat the broiler. Transfer the potatoes to a 9 × 13-inch baking dish. Top with any rosemary and garlic left in the strainer and the Parmesan and broil for 2 to 5 minutes, until golden brown.