Rosemary & Thyme Potatoes

These potatoes are really good. Hubs says they’re the perfect potatoes and that he could eat them with a meal multiple days a week.

These work as a side for so many meals, and especially well for those topped with my Garlic Herb Butter Compound, such as:

• Garlic Herb Buttered Pork Tenderloin Medallions
• Garlic Herb Buttered Cod

TIPS: To make this recipe OvoVege or Vegan sub out the butter for a vegan butter without trans fat that has an avocado oil or olive oil base.

Rosemary & Thyme Potatoes Recipe

Ingredients

• 1 1/2 lbs baby potatoes, washed and cut into halves
• 1/2 cup vegetable broth
• 3 Tbsp unsalted butter, melted
• 2 tsp minced garlic
• 1 tsp dried crushed rosemary
• 1 tsp sea salt
• 1 tsp dried thyme
• 1/2 tsp ground black pepper

Directions

1. Add 1 1/2 lbs cut potatoes to Instant Pot’s inner pot.
2. Pour 1/2 cup broth then 3 Tbsp melted butter over potatoes.
3. Sprinkle potatoes with 2 tsp minced garlic, 1 tsp rosemary, 1 tsp thyme, 1/2 tsp black pepper, and 1 tsp sea salt.
4. Stir gently until potatoes are well coated.
5. Seal lid and choose PRESSURE COOK (or MANUAL) for 7 mins.
6. Once the cooking cycle is complete, do a quick release.

NUTRITION FACTS
Servings	4
Amount Per Serving	6 oz cooked potatoes
Calories	158
		%Daily Value*
Total Fat	4.7g	6%
Saturated Fat	2.6g	13%
Cholesterol	12mg	4%
Sodium	653mg	28%
Total Carbohydrate	27.1g	10%
Dietary Fiber	3.4g	12%
Total Sugars	2g
Added Sugars	0g
Protein	3.2g
Vitamin D	0mcg	0%
Calcium	10.2mg	1%
Iron	1.4mg	8%
Potassium	774mg	16%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoVeg #LactoOvoVeg #InstantPot