I’ve said it before and I’ll say it again, sometimes the most simple recipes end up being the best. Let’s take these itty bitty potatoes for example. A little butter, salt, and pepper (and a sprinkling of fresh herbs if you like), combined with my cooking technique, will result in the tastiest little orbs you’ve ever had. And the texture of these potatoes is simply amazing… the skins burst open in your mouth to reveal a super tender and creamy interior. It’s hard to describe how awesome they are so I hope you’ll give them a try.
Start by washing bite-size potatoes (1 to 1 1/2 inches in diameter). Place the potatoes in a steam basket and place it in an instant pot. Add 1 cup of water.
Seal the instant pot and set it on “manual” or “high pressure” for 15 minutes, being sure the “keep warm” function is activated. When done, allow the pressure to release naturally (about 10 minutes) before opening the Instant Pot. You can also keep the IP closed for up to an hour and the potatoes will stay nice and warm.
When I’m ready to serve, I very carefully toss the potatoes with melted butter, salt, pepper, and if using, freshly chopped herbs, using a soft silicone or rubber spatula to prevent damaging the tender potatoes.
The Very Best Teeny Tiny Potatoes
makes 1 pound
1 1/2 pounds bite-size potatoes, washed
1 cup water
4 tablespoons butter, melted
kosher salt and pepper to taste
optional: freshly chopped parsley and/or chives
Place potatoes in a steam basket.
Place steam basket and 1 cup of water in an Instant Pot.
Seal Instant Post and cook on “high pressure” or “manual” for 15 minutes, being sure the “keep warm” feature is activated.
Allow pressure to release naturally for at least 10 minutes, or allow them to “keep warm” for up to an hour.
To serve, carefully toss the tender potatoes with melted butter, salt, pepper, and optional chopped fresh herbs using a soft silicone or rubber spatula.
To double the recipe, use an 8-quart Instant Pot.