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 freshly ground sea salt
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper

Directions

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

Nutrition Facts
Servings: 4
Amount per serving
Calories	193
% Daily Value*
Total Fat 8.5g	11%
Saturated Fat 5.3g	27%
Cholesterol 23mg	8%
Sodium 1016mg	44%
Total Carbohydrate 25.1g	9%
Dietary Fiber 5.6g	20%
Total Sugars 2g
Protein 4.5g
Vitamin D 0mcg	0%
Calcium 83mg	6%
Iron 6mg	35%
Potassium 716mg	15%
*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.

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