2 pounds - baby Yukon golds and red potatoes, about 1 to 1 1/2 inches in size
1/2 teaspoon - dried rosemary
1/2 teaspoon - dried thyme
1/2 teaspoon - dried marjoram
1/2 teaspoon - dried oregano
1/2 teaspoon - garlic powder
1 teaspoon - kosher salt
1/4 teaspoon - pepper
3 tablespoons - olive oil
1/2 cup - water or chicken or vegetable broth
- Wash the potatoes and pat dry. Using a fork, pierce the middle of each potato.
- In a small bowl, combine rosemary, thyme, marjoram, oregano, garlic powder, salt, and pepper.
- PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add oil and heat with the Instant Pot lid open.
- Add potatoes in batches and arrange in a single layer.
- Cook, rolling the potatoes on all sides, until lightly browned and crisp. Alternatively, pan fry potatoes in a skillet over medium heat until lightly browned and transfer to Instant Pot.
- Toss in herb seasonings. Add water or broth.
- Close and lock the lid, making sure the sealing valve is set on SEALING. Pressure cook for 7 minutes.
- Once done, use QUICK RELEASE by pressing CANCEL and then turning the steam floating valve on the lid to the VENTING position.
- Open lid and transfer potatoes to a serving platter. Serve hot.