Instant Pot Fingerling Potatoes do double duty at my kitchen table. They are an easy side dish, and they take me back to my cooking class in Provence. (Ten years ago? Really? Oh, my.)
These fingerling potatoes are the “fancy” version of my pressure cooker baby red potatoes. Like most recipes, once you know the basic technique, the world of cooking opens up. Learning how to pressure steam small potatoes in my Instant Pot (or other pressure cookers), lets me play around with ingredients and flavor profiles. It’s like jazz, learning to improvise around an underlying theme.
In this recipe, I swap in fingerling potatoes for the baby potatoes, and then take a trip to Southeast France for the flavors: olive oil instead of butter, and Herbes de Provence instead of parsley. See? Simple.
A digression about fingerling potatoes. I’ve always called them French fingerling potatoes, probably because that’s what the sign at the grocery store said, way back when. But…the yellow skinned fingerlings I always thought were French are actually…Russian banana potatoes. French fingerlings are red skinned. (And, the purple ones you see in the pictures are probably purple Peruvian. My bag multicolored fingerling potatoes crosses continents!)Print
Instant Pot Fingerling Potatoes with Herbes De Provence, a quick side dish that takes me back to southern France.
- 1 cup water
- 1½ pounds fingerling potatoes
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon fine sea salt
- 1 teaspoon Herbes de Provence
- Pressure Cook for 6 minutes with a quick pressure release: Pour 1 cup of water into the pressure cooker pot. Add a vegetable steaming basket, then fill the basket with the fingerling potatoes. Lock the pressure cooker lid. Cook at high pressure for 6 minutes in an electric pressure cooker or stovetop PC (Use “manual” or “pressure cook” mode in an Instant Pot). Quick release the pressure. Once the pressure is released, unlock the pot, opening the lid away from you to avoid the hot steam.
- Drain the potatoes and sauté with olive oil and herbs: Carefully lift the vegetable basket out of the pot and set it aside. Pour the water out of the pot, wipe dry, and return the pot to the pressure cooker base (or stovetop), and set to sauté mode (medium heat on the stovetop). Add the olive oil to the pot and let it heat until it starts shimmering, about 2 minutes. Add the potatoes and let them sit, sizzling in the oil, for about 3 minutes, until they are browned on the bottom. Sprinkle the potatoes with the salt and Herbes de Provence, then toss to coat. Pour the potatoes into a bowl and serve.
- Don’t have Herbes de Provence? Use your favorite dried herb blend, or a mix of dried thyme and dried rosemary.
- The 6-minute timing is for big fingerling potatoes from my grocery store; the biggest potatoes are about 1½ inches thick. They’re huge compared to the fingerlings from my farmers market, where they’re an inch or less. My rule of thumb is, well, my thumb. If the fingerling potatoes are all smaller than my thumb, I cut the High-Pressure cooking time back to 4 minutes.
- That said, there are a variety of sizes in a bag of fingerling potatoes. The smallest ones may burst open, even with six minutes under pressure; that’s fine. They get extra crispy during the sauté step.
Keywords: Pressure Cooker, Instant Pot, Side Dish, Potatoes
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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