Herbed baby potatoes

General

• The timing here works with potatoes that are about 1¼ inches in diameter. If yours are smaller, take the cooking time down by a minute or two, or cut larger potatoes into pieces.
• Time: 30 min
• Serves 2-4

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1½ pounds new or baby potatoes (about 1¼ inches in diameter), scrubbed and pricked with a fork
• salt
• ½ tablespoon fresh rosemary needles, minced
• 2 garlic cloves, minced
• ½ cup vegetable broth or chicken stock, preferably homemade (this page), or water

Procedure

1. Using the sauté function, heat the butter and oil in the pressure cooker pot. Stir in the potatoes and ½ teaspoon salt and cook, stirring occasionally, until golden brown, about 12 minutes.
2. Stir in the rosemary and garlic and cook for another 30 seconds. Then stir in the broth.
3. Lock the lid into place and cook on high pressure for 7 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
4. Scoop the potatoes out with a slotted spoon and transfer them to a plate. Sprinkle with salt to taste. Serve warm.