Fingerling potatoes are stubby little counterparts to the mighty russet, but that size can work to the favor of the busy home chef. There is no need to peel or dice these small tubers. Give them a good scrub and they are ready for steamed perfection in the Instant Pot®.
• Hands-On Time: 5 minutes
• Cook Time: 9 minutes
Serves 6
11/2 pounds fingerling potatoes (unpeeled)
4 tablespoons ghee, divided
1 small yellow onion, peeled, halved, and sliced into half-moons
2 cloves garlic, chopped
2 sprigs rosemary
2 cups water
1 teaspoon sea salt
1 tablespoon fresh thyme leaves
1 Use a fork to pierce each potato 2 or 3 times. Press the Sauté button on the Instant Pot®. Heat 2 tablespoons ghee and add potatoes, onion, garlic, and rosemary. Stir-fry 3 minutes or until onions are translucent.
2 Add water to the pot. Lock lid. Press the Manual or Pressure Cook button and adjust time to 6 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
3 Use a slotted spoon to transfer potatoes and onions to a serving bowl. Discard rosemary. Toss with remaining ghee, salt, and thyme. Serve.
If you’re in a hurry and out of fresh herbs, use some Italian seasoning from your spice drawer. Add 2 teaspoons to the Instant Pot® while cooking and then use another 2 teaspoons to garnish the finished product. When garnishing, pinch the dried herbs between your fingers to release some of the oil from the leaves. This adds another dimension of flavor to your dish.