u003cstrongu003eAre red potatoes healthier than gold potatoes?u003c/strongu003e

Maybe, because the red skin likely has more antioxidants than plain skin. But, otherwise they essentially have the same nutritional value.

u003cstrongu003eWhat do red potatoes taste like?u003c/strongu003e

They have a creamy texture and are usually less crumbly than a cooked Russet potato.

u003cstrongu003eHow do I store any leftoveu003c/strongu003er cooked potatoes?

Store any cooked potatoes in a glass dish with a lid in the refrigerator for up to 4-5 days. If you have extras on hand, you can also freeze them (see my guide for u003ca href=u0022https://www.cleaneatingkitchen.com/how-to-freeze-sweet-potatoes/u0022u003ehow to freeze potatoesu003c/au003e).

Can I cook Russet potatoes this way?

Yes, but they may need more cooking time. See my full recipe for u003ca href=u0022https://www.cleaneatingkitchen.com/instant-pot-baked-potatoes/u0022u003eInstant Pot Baked Potatoesu003c/au003e.

Do I need a steamer basket or a trivet to make this recipe?

No, you don't need either. Just put all the ingredients straight into the pot.

Instant Pot Red Potatoes (Herbed & Buttery)

Ingredients

Units Scale

1.5 pounds red potatoes (about 12 medium potatoes or 16 small potatoes), scrubbed and halved
1 cup reduced-sodium vegetable broth
2 teaspoons dried Italian seasoning or dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 tablespoons butter or ghee

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Instructions

In the base of a 6-quart pressure cooker, combine the halved potatoes, broth, Italian seasoning, garlic powder, sea salt, black pepper. Stir gently to combine.
Place the butter on top and lock on the lid.
Set the time to 7 minutes at high pressure.
When the cooking time is complete, carefully use the quick release to release the pressure and remove the lid.
Stir the potatoes and transfer to a serving dish.
Serve hot.

Notes

If you double this recipe, you don’t need to increase the liquid.
If you are on a low-fat diet, feel free to leave out the butter.
The total cook time includes the prep time, cook time, and 10 minutes for the pot to come up to pressure.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
If you want to cook the red potatoes to make potato salad, then you can leave out the seasonings and the butter. You can use water instead of broth and simply drain the potatoes before using them for potato salad.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 5 minutes
Cook Time: 7 minutes
Category: Side dish
Method: Instant Pot
Cuisine: Healthy
Diet: Vegetarian

Nutrition

Serving Size: 1/6 of recipe
Calories: 118
Sugar: 1.8 g
Sodium: 113 mg
Fat: 4.1 g
Saturated Fat: 2.5 g
Carbohydrates: 19.2 g
Fiber: 2.2 g
Protein: 2.3 g
Cholesterol: 10.2 mg