Buttery Sautéed Baby Potatoes with Rosemary
Ready in about 30 minutes | Servings 4.
⏱️ Prep: 10 min🍳 Cook: 20 min
Nutrition
per per serving220
Calories
5g
Protein
30.4g
Carbs
9.2g
Fat
Ingredients
| 1.5 pound | 680 g | baby potatoes |
| 3 tablespoon | 45 ml | butter, melted |
| 2 | garlic cloves, minced | |
| 0.5 teaspoon | 2.5 ml | turmeric powder |
| 0.5 teaspoon | 2.5 ml | lime zest, grated |
| 1 cup | 240 ml | chicken stock |
| 2 sprig | rosemary, leaves only | |
| 2 tablespoon | 30 ml | parsley, finely chopped |
| 0.5 teaspoon | 2.5 ml | ginger powder |
| — | coarse sea salt | |
| — | ground black pepper |
Instructions
Ready in about 30 minutes | Servings 4
Per serving: 220 Calories; 9.2g Fat; 30.4g Carbs; 5g Protein; 1.3g Sugars
- Press the "Sauté" button to heat up the Instant Pot. Warm the butter and add the garlic, parsley, potatoes, rosemary, ginger, and lime zest.
- Sauté the potatoes, turning them periodically, about 8 minutes. Add the stock, turmeric powder, salt, and black pepper.
- Secure the lid. Select the "Manual" setting; cook for 12 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Serve warm and enjoy!