Rosemary & Thyme Potatoes

These potatoes are really good. Hubs says they’re the perfect potatoes and that he could eat them with a meal multiple days a week. 😋

These work as a side for so many meals, and especially well for those topped with my Garlic Herb Butter Compound, such as:

TIPS: To make this recipe OvoVege or Vegan sub out the butter for a vegan butter without trans fat that has an avocado oil or olive oil base.

Rosemary & Thyme Potatoes Recipe

  • 1 1/2 lbs baby potatoes, washed and cut into halves
  • 1/2 cup vegetable broth
  • 3 Tbsp unsalted butter, melted
  • 2 tsp minced garlic
  • 1 tsp dried crushed rosemary
  • 1 tsp freshly ground sea salt
  • 1 tsp dried thyme
  • 1/2 tsp freshly ground black pepper
  1. Add 1 1/2 lbs cut potatoes to Instant Pot’s inner pot.
  2. Add in order: 2 tsp minced garlic, 1 tsp rosemary, 1 tsp thyme, 1/2 tsp black pepper, and 1 tsp sea salt, 3 Tbsp melted butter, and 1/2 cup broth.
  3. Stir gently until potatoes are well coated.
  4. Seal lid and choose PRESSURE COOK (or MANUAL) for 7 mins.
  5. Once the cooking cycle is complete, do a quick release.
Nutrition Facts
Servings: 4
Amount per serving 
% Daily Value*
Total Fat 8.5g11%
Saturated Fat 5.3g27%
Cholesterol 23mg8%
Sodium 1016mg44%
Total Carbohydrate 25.1g9%
Dietary Fiber 5.6g20%
Total Sugars 2g 
Protein 4.5g 
Vitamin D 0mcg0%
Calcium 83mg6%
Iron 6mg35%
Potassium 716mg15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoVeg #LactoOvoVeg

Submit your review

Create your own review

Rosemary & Thyme Potatoes
Average rating:  
 0 reviews