Recipe Details
Ingredients
-
¼cupolive oil
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1 ½poundsrusset potatoes, peeled and cut into wedges
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1teaspoongarlic powder
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1teaspoonfine sea salt
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½teaspoonthyme
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½teaspoondried rosemary
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¼teaspoonground black pepper
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1cupvegetable broth
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir potatoes in hot oil until lightly golden, 5 to 8 minutes.
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Sprinkle garlic powder, sea salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories262 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 2g |
10% |
| Sodium 707mg |
31% |
| Total Carbohydrate 32g |
12% |
| Dietary Fiber 4g |
15% |
| Total Sugars 2g |
|
| Protein 4g |
8% |
| Vitamin C 34mg |
38% |
| Calcium 32mg |
2% |
| Iron 2mg |
10% |
| Potassium 729mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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