Potatoes with Cheese and Parsley
Ready in about 20 minutes | Servings 6.
🍳 Cook: 20 min
Nutrition
per per serving270
Calories
9.2g
Protein
38.8g
Carbs
9g
Fat
Ingredients
| 0.25 cup | 60 ml | extra-virgin olive oil |
| 1 cup | 240 ml | Pecorino Romano cheese, grated |
| 0.25 cup | 60 ml | Italian flat-leaf parsley, chopped |
| 0.5 teaspoon | 2.5 ml | freshly ground black pepper |
| 0.75 cup | 180 ml | beef broth |
| 6 | white potatoes, cut into cubes | |
| 0.25 cup | 60 ml | brown ale |
| 1 teaspoon | 5 ml | garlic powder |
| 1 teaspoon | 5 ml | oregano, dried |
| 0.5 teaspoon | 2.5 ml | shallot powder |
| 2 sprig | rosemary, leaves picked | |
| — | coarse salt |
Instructions
Ready in about 20 minutes | Servings 6
Per serving: 270 Calories; 9g Fat; 38.8g Carbs; 9.2g Protein; 1.6g Sugars
- Toss the potato cubes with shallot powder, garlic powder, oregano, rosemary, salt, and black pepper.
- Press the "Sauté" button and heat the oil. Now, cook the potatoes for 5 minutes, stirring periodically.
- Add the broth and brown ale; secure the lid. Choose the "Manual" mode and cook for 9 minutes at High pressure.
- Once cooking is complete, use a quick release; carefully remove the lid. Toss the warm potatoes with Pecorino Romano and serve garnished with Italian parsley. Enjoy!