These could very well be the most delicious potatoes you've ever eaten. The browned butter takes only minutes to prepare and adds such a rich nutty flavor to the potatoes. Don't skip that step or you'll regret it, I promise.
The potatoes cook in only 7 minutes!
3 lbs. baby red potatoes, halved
1 stick unsalted butter
4 cloves garlic, minced
½ t. dried oregano
½ t. dried basil
Salt and freshly ground black pepper, to taste
½ cup chicken broth
¼ cup freshly grated Parmesan
2 T. chopped fresh parsley leaves
To brown the butter, heat butter in a non-stick pan or saucepan over medium-high heat. Melt butter, swirling the pan and stirring occasionally for about 3 minutes until the foam settles. The butter will turn golden brown with a nutty fragrance. Remove from heat, skim the foam with a spoon and filter butter to a bowl or jar through a fine mesh strainer. Set aside for later.
Wash the potatoes, pat dry and cut in half. In a small bowl, combine oregano, basil, garlic, salt, and pepper.
Place the potatoes in the Instant Pot and add the herb and garlic seasoning. Slowly pour the browned butter over the potatoes and toss potatoes to coat. Add the chicken broth.
Close, lock the lid, set the pressure valve to steam. Set the cooking time to 7 minutes on high pressure.
When time is up, press “cancel” and slowly turn the valve on the lid of the Instant Pot to venting position using a long-handled wooden spoon.
Open the lid and sprinkle potatoes with parmesan and chopped parsley.
Serve immediately.
From www.eatwell101com
these look good too!
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