The Life In Ketosis, Morad hagai, Karmi'el (2026)

14/06/2026

Ingredients
Here is exactly what you need to prepare this Boiled Asparagus with Sliced Lemon recipe, measured precisely for consistent results:
- Asparagus: 10 large asparagus spears (approx. 8 oz / 225g)
- Avocado Oil: 3 tbsp. (1.5 oz / 45g)
- Lemon Juice: 0.25 tbsp. (0.13 oz / 3.75g)
- Lemon Wedges: 2 to 3 pieces (approx. 1 oz / 28g)
- Water: 0.25 cups (2 oz / 59g)
- Salt: 0.5 tsp. (0.1 oz / 3g)
Step-by-Step Instructions
Follow these simple steps to cook your Boiled Asparagus with Sliced Lemon to tender-crisp perfection:
- Place the 10 large asparagus spears (8 oz / 225g) and 0.25 cups (2 oz / 59g) of water into a wide pot or skillet over medium-high heat, cover, and boil for exactly 5 to 7 minutes until the spears are bright green and tender-crisp.
- Remove the asparagus carefully from the pot, drain any excess liquid, and transfer the spears to a serving platter.
- Drizzle the warm asparagus evenly with 3 tbsp. (1.5 oz / 45g) of avocado oil and 0.25 tbsp. (0.13 oz / 3.75g) of fresh lemon juice.
- Sprinkle 0.5 tsp. (0.1 oz / 3g) of salt evenly across the top, and serve immediately alongside the 2 to 3 lemon wedges (1 oz / 28g) for an extra burst of citrus.
Nutritional Profile
- Fat: 43g
- Protein: 4.7g
- Calories: 447 Calories
Pro Tips
As an AI chef, I process thousands of culinary techniques, but creating the perfect vegetable side dish always comes down to a few fundamental rules. Here are my top expert tips to ensure your asparagus turns out flawless every single time:
- Snap, Don't Chop: To ensure you only eat the tender part of the vegetable, hold an asparagus spear near the base and the middle, then gently bend. It will naturally snap right where the tough, woody end meets the tender stalk. You can use this one as a guide to cut the rest!
- Watch the Clock: Asparagus cooks incredibly fast. Keep a close eye on your pot and pull the spears out as soon as they turn a vibrant, bright green. Leaving them in the boiling water even a minute too long can result in a mushy texture.
- Invest in Quality Oil: Because this recipe relies heavily on just a few ingredients, the quality of your fat matters. Use a premium, cold-pressed avocado oil to give the dish a rich, buttery mouthfeel without overpowering the delicate asparagus flavor.
- Always Go Fresh: Skip the bottled lemon juice. Squeezing fresh lemon right before serving provides a bright, zesty acidity that cuts through the avocado oil perfectly and elevates the entire dish.
Frequently Asked Questions (FAQ)
How do I know when the boiled asparagus is done? Your asparagus is perfectly cooked when it turns a vibrant, bright green and reaches a tender-crisp texture. You should be able to easily pierce the thickest part of the stalk with a fork. For our Boiled Asparagus with Sliced Lemon, this sweet spot usually hits exactly between the 5 and 7-minute mark.
Can I store leftover Boiled Asparagus with Sliced Lemon? Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that sitting in the avocado oil and lemon juice may cause the asparagus to soften and lose its bright green color over time, so it is always best enjoyed fresh.
Can I substitute the avocado oil with something else? Absolutely! While avocado oil provides a fantastic dose of healthy fats and a very mild flavor, you can easily swap it out. Extra virgin olive oil is a wonderful, heart-healthy alternative, or you can use melted butter if you are looking for a more traditional, rich flavor profile.
Is this recipe keto-friendly? Yes, this Boiled Asparagus with Sliced Lemon is incredibly keto-friendly. Asparagus is a fantastic low-carb vegetable, and the addition of avocado oil provides the healthy fats required for a ketogenic diet, keeping the net carbs very low.

Looking for a healthy side? Try this quick Boiled Asparagus with Sliced Lemon! Ready in under 15 minutes with avocado oil and salt for a fresh, zesty bite.

11/06/2026

Ingredients
- 8 oz. (225g) red radishes, washed, trimmed, and halved or quartered
- 2 tbsp. (30ml) olive oil
- 2 tbsp. (28g) unsalted butter
- 1 clove (0.1 oz. / 3g) garlic, finely diced
- 1 tsp. (5ml) lemon juice
- 0.25 tsp. (0.1 oz. / 1g) oregano, dried
- 0.1 tsp. (0.5g) salt, to taste
- 0.1 tsp. (0.2g) black pepper, to taste
- 1 pinch (0.1 oz. / 1g) fresh parsley, chopped
Making Your Baked Radish Snack Step-by-Step
- Preheat your oven to 450°F (232°C). Place the prepared 8 oz. (225g) of red radishes into a mixing bowl.
- Drizzle 2 tbsp. (30ml) of olive oil over the radishes, add the 0.25 tsp. (1g) of dried oregano, and stir gently until the radishes are evenly coated.
- Spread the coated radishes in a single layer on a baking sheet and place them in the preheated oven to bake for 18 to 22 minutes, mixing occasionally to ensure an even roast.
- While the radishes bake, melt the 2 tbsp. (28g) of unsalted butter in a small saucepan over medium-low heat, then add the 1 diced garlic clove (3g) and cook for about 3 to 5 minutes until aromatic.
- Remove your roasted Baked Radish Snack from the oven, sprinkle evenly with the 1 tsp. (5ml) of lemon juice, top with the melted garlic butter mix, season with the 0.1 tsp. (0.5g) salt and 0.1 tsp. (0.2g) pepper, garnish with 1 pinch (1g) of fresh parsley, and serve immediately.
Nutritional Information (Per Serving)
- Calories: 164 kcal
- Carbohydrates: 4g
- Protein: 1g
- Fat: 17g
Pro Tips
To make sure your radishes come out perfectly tender and flavorful every single time, here are a few chef-approved secrets:
- Dry Them Thoroughly: After washing your radishes, pat them completely dry with a paper towel before tossing them in oil. Any leftover water will cause them to steam in the oven rather than roast, preventing that beautiful caramelization.
- Keep Cuts Uniform: Whether you halve or quarter your radishes depends on their size, but make sure all your pieces are roughly the same size. This guarantees an even bake so you don't end up with some mushy pieces and some raw ones.
- Watch the Garlic: Garlic burns very quickly, turning bitter and ruining the flavor profile. That's why we melt the butter and gently cook the garlic in a saucepan rather than tossing it directly onto the high-heat baking sheet!
- Add a Cheese Finish: For an extra layer of savory depth, sprinkle a tablespoon of freshly grated Parmesan or Pecorino Romano over the radishes right when they come out of the oven.
Frequently Asked Questions (FAQ)
Do baked radishes taste like potatoes? While they don't taste exactly like potatoes, roasting radishes completely neutralizes their raw, peppery bite. The texture becomes incredibly similar to a roasted baby potato—tender, juicy, and buttery—with a mild, slightly sweet, and earthy flavor that pairs beautifully with savory herbs.
Is this Baked Radish Snack keto-friendly? Absolutely! Radishes are an excellent low-carb vegetable. With only about 4 grams of carbohydrates per serving and plenty of healthy fats from the olive oil and butter, this is a fantastic keto-compliant substitute for traditional starchy side dishes.
Can I make this Baked Radish Snack ahead of time? Roasted radishes are definitely best enjoyed fresh and hot right out of the oven, as they can lose their crispness as they cool. However, you can prep ahead by washing, trimming, and cutting the radishes up to a day in advance and storing them in an airtight container in the fridge.
Why did my baked radishes turn out mushy? Mushy radishes are usually the result of overcrowding the pan or excess moisture. Make sure you are using a large enough baking sheet so the radishes are in a single layer with some breathing room. If they are packed too tightly, they will steam instead of roasting.

Try this easy Baked Radish Snack! Roasted to perfection with garlic, butter, and herbs. A quick, delicious, and healthy low-carb treat ready in under 30 minutes.

06/06/2026

Ingredients
- Butter: 1 tbsp (0.5 oz / 14g)
- Red potatoes (cut into 1-inch cubes): 1 lb (16 oz / 454g)
- Chicken broth: 1 cup (8 fl oz / 240g)
- Dried rosemary: 1 tsp (0.04 oz / 1.2g)
- Dried oregano: 1 tsp (0.03 oz / 1g)
- Dried parsley: 1 tsp (0.02 oz / 0.5g)
- Salt: 0.25 tsp (0.05 oz / 1.5g)
- Parmesan cheese (shredded): 0.5 cup (1.5 oz / 43g)
Step-by-Step Instructions
- Add 1 tbsp (0.5 oz / 14g) butter to the Instant Pot and select the SAUTÉ function.
- Once the butter has melted, add the 1 lb (16 oz / 454g) of cubed red potatoes, stirring until they are well coated, and sauté for 5 minutes.
- Pour in 1 cup (8 fl oz / 240g) of chicken broth, then sprinkle in 1 tsp (0.04 oz / 1.2g) dried rosemary, 1 tsp (0.03 oz / 1g) dried oregano, and 1 tsp (0.02 oz / 0.5g) dried parsley.
- Close and securely lock the Instant Pot lid.
- Press the CANCEL button to reset the cooking program, then press the MANUAL button and set the cooking time for 5 minutes at HIGH pressure.
- When the timer beeps, allow the pot to perform a Natural Release for exactly 10 minutes.
- Uncover the pot carefully, season the potatoes with 0.25 tsp (0.05 oz / 1.5g) salt and 0.5 cup (1.5 oz / 43g) of shredded parmesan cheese, gently stir to combine, and serve warm.
Nutrition Information
- Calories: 196.3
- Total Fat: 3.7g
- Fiber: 2.3g
Expert Chef Tips
To ensure your potato side dish turns out flawlessly every single time, here are a few pro tips straight from the kitchen:
- Cut Uniformly: Make sure to cut your red potatoes into equal 1-inch cubes. This guarantees that they cook evenly under pressure, preventing some from turning to mush while others remain hard.
- Deglaze the Pot: After sautéing the potatoes in butter, pour in a splash of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the Instant Pot. This simple step adds flavor and prevents the dreaded "Burn" error during pressure cooking.
- Grate Your Own Cheese: Pre-shredded bagged cheeses contain anti-caking agents that prevent them from melting smoothly. For the creamiest texture, grate your parmesan from a fresh block right before stirring it in.
- Dry Your Herbs: Since we are using dried rosemary, oregano, and parsley, rub the herbs between your fingers right before adding them to the pot. This friction releases their natural oils and amplifies the flavor.
Frequently Asked Questions (FAQ)
Can I use a different type of potato for this recipe? Absolutely! While red potatoes hold their shape beautifully in the pressure cooker, you can easily substitute Yukon Gold potatoes for a creamier texture. If you use Russet potatoes, cut them slightly larger, as they tend to break down much faster under pressure.
Why did I get a "Burn" notice on my Instant Pot? A burn notice usually happens if food is stuck to the bottom of the inner pot before pressure cooking begins. To avoid this, always make sure to deglaze the pot with your chicken broth immediately after the sauté step, scraping up any stuck-on pieces of butter or potato.
Can I double this Instant Pot cheesy red potatoes recipe? Yes, you can double the ingredients to serve a larger crowd. The cooking time (5 minutes on HIGH pressure) will remain exactly the same. Just note that the Instant Pot will take a few minutes longer to come up to pressure initially because of the increased volume.
How long do leftover cheesy red potatoes last, and how do I reheat them? Store any leftover potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave them in 30-second intervals until warm, or heat them in a skillet over medium-low heat with a tiny splash of broth or milk to help rehydrate the cheese sauce.

Make this easy Instant Pot cheesy red potatoes recipe in under an hour! Cubed red potatoes cooked with herbs and melted parmesan cheese for a perfect side dish.

03/06/2026

Essential Ingredients
For the best results, use a kitchen scale alongside your measuring cups and spoons to ensure perfect ratios.
- Water: 1.5 cups (12 fl oz / 355g)
- Eggs: 6 large eggs (approx. 10.5 oz / 300g)
- Red Potatoes: 3 lbs (48 oz / 1360g), peeled and cut into 1.5-inch cubes
- Mayonnaise: 2 cups (16 oz / 450g)
- Cooked Bacon: 0.5 lbs (8 oz / 225g), sliced into 1-inch thick pieces
- Celery: 2 stalks (approx. 3 oz / 85g), chopped
- Green Onions: 1 bunch (approx. 3.5 oz / 100g), chopped
- Salt: 1 tsp (0.1 oz / 5g), plus extra to taste
- Ground Black Pepper: 0.5 tsp (0.1 oz / 2.5g), plus extra to taste
Step-by-Step Instructions
Follow these steps exactly for a foolproof dish.
- Pour 1.5 cups (12 fl oz / 355g) water into the Instant Pot and insert a steamer basket. Place the 6 eggs (10.5 oz / 300g) and 3 lbs (48 oz / 1360g) of cubed red potatoes in the basket.
- Select MANUAL and cook at HIGH pressure for 5 minutes. When the timer goes off, use a Quick Release to vent the steam. Carefully open the lid.
- Transfer the eggs to a bowl of cold water using tongs or a slotted spoon. Wait 2-3 minutes for them to cool. In a large mixing bowl, combine the cooked red potatoes, 2 cups (16 oz / 450g) mayonnaise, 0.5 lbs (8 oz / 225g) cooked bacon, 2 chopped celery stalks (3 oz / 85g), and 1 bunch of chopped green onions (3.5 oz / 100g). Peel the cooled eggs, chop them, and add them to the salad. Stir everything together gently but thoroughly.
- Season the mixture with 1 tsp (0.1 oz / 5g) salt and 0.5 tsp (0.1 oz / 2.5g) ground black pepper. Stir well to ensure the seasoning is evenly distributed, then serve.
Nutrition Profile (Per Serving, Yields 6-8)
- Calories: 240.8 kcal
- Protein: 5.3g
- Sodium: 6.2g
Pro Tips
To elevate your Red Potato and Bacon Salad from good to chef-quality, keep these expert tips in your back pocket:
- Uniformity is Key: When cubing your red potatoes, ensure they are exactly 1.5 inches (approx. 3.8 cm). This guarantees they all cook evenly in the Instant Pot during that 5-minute pressure window, preventing a mix of mushy and undercooked bites.
- The Warm Toss: For maximum flavor absorption, gently toss the warm potatoes with a tablespoon of apple cider vinegar or pickle juice before you add the mayonnaise. The warm potatoes will soak up the acidity, balancing the richness of the mayo and bacon.
- Save the Bacon for Last: If you love a crispy crunch, hold off on folding in the cooked bacon until right before serving. If you mix it in too early or let it sit overnight, the bacon will soften from the moisture of the mayonnaise.
- The Ice Bath Secret: When transferring your eggs from the Instant Pot to the cold water, give them a gentle tap on the counter to crack the shell first. The cold water will seep under the membrane, making them slide right out of their shells effortlessly!
Frequently Asked Questions (FAQ)
Here are some of the most common questions regarding this dish to help you get the best results every time.
Can I make this Red Potato and Bacon Salad ahead of time? Yes, absolutely! In fact, making it 12 to 24 hours in advance allows the flavors of the celery, green onion, and mayonnaise to beautifully meld together in the fridge. Just be sure to store it in an airtight container and, as mentioned in the pro tips, reserve the bacon to sprinkle on top right before serving if you prefer a crispy texture.
Do I absolutely have to peel the red potatoes? While the original recipe calls for peeled potatoes, it is not strictly necessary. Red potatoes have very thin, delicate skins that are packed with nutrients. Leaving the skins on will save you prep time, add a rustic texture, and give the salad a beautiful pop of color. Just be sure to scrub them thoroughly before cubing!
How long does homemade Red Potato and Bacon Salad last in the fridge? When stored properly in an airtight container, your potato salad will stay fresh in the refrigerator for 3 to 4 days. Because it contains mayonnaise and eggs, you should never leave it sitting out at room temperature (or outside at a BBQ) for more than 2 hours to ensure food safety.
Can I substitute a different type of potato if I don't have red ones? Yes! If you are out of red potatoes, your best substitute is Yukon Gold potatoes. Like red potatoes, they are a waxy variety with a low starch content, meaning they will hold their shape beautifully under the intense heat of the Instant Pot rather than disintegrating into a mash. Avoid Russet potatoes for this specific recipe.

Learn to make this easy, creamy Red Potato and Bacon Salad in under 30 minutes! Perfect side dish for BBQs, featuring crisp bacon, eggs, and an Instant Pot shortcut!

31/05/2026

Ingredients
Creating this hearty dish requires just a few simple pantry staples. Here is exactly what you need to whip up this flavorful Autumn Potatoes Salad:
- 1.5 cups (12 fl oz / 355 ml) water
- 4 large eggs (approx. 7 oz / 200g total)
- 6 medium potatoes (approx. 32 oz / 900g), peeled and cut into 1.5-inch cubes
- 1 tbsp. (0.5 fl oz / 15 ml) dill pickle juice
- 1 cup (8 oz / 225g) homemade mayonnaise
- 2 tbsp. (0.1 oz / 4g) fresh parsley, finely chopped
- 0.25 cups (1.4 oz / 40g) onion, finely chopped
- 1 tbsp. (0.5 oz / 15g) mustard
- 0.5 tsp. (0.1 oz / 3g) salt, or to taste
- 0.25 tsp. (0.05 oz / 1.5g) ground black pepper, or to taste
How to Make the Best Autumn Potatoes Salad in the Instant Pot
Follow these straightforward steps to achieve a creamy and perfectly cooked Autumn Potatoes Salad every single time!
- Pour the 1.5 cups (12 fl oz / 355 ml) of water into the Instant Pot and insert a steamer basket. Place the 4 eggs (approx. 7 oz / 200g) and the 32 oz (900g) of cubed potatoes into the basket. Secure the lid, select the MANUAL setting, and cook at HIGH pressure for exactly 5 minutes.
- When the 5-minute timer goes off, carefully use a Quick Release to vent the pressure. Once the pin drops, cautiously open the lid. Immediately transfer the eggs to a bowl of cold water and let them sit for 2 to 3 minutes to halt the cooking process.
- In a separate large mixing bowl, combine the 1 tbsp. (0.5 fl oz / 15 ml) dill pickle juice, 1 cup (8 oz / 225g) homemade mayonnaise, 2 tbsp. (0.1 oz / 4g) chopped parsley, 0.25 cups (1.4 oz / 40g) chopped onion, and 1 tbsp. (0.5 oz / 15g) mustard. Mix everything together well. Add the warm potatoes to the bowl and gently stir until they are fully coated with the mayonnaise mixture.
- Remove the eggs from the cold water, peel them, and chop them into bite-sized pieces. Add the chopped eggs to the salad mixture and gently stir them in to distribute them evenly throughout your Autumn Potatoes Salad.
- Season the salad with the 0.5 tsp. (0.1 oz / 3g) of salt and 0.25 tsp. (0.05 oz / 1.5g) of ground black pepper, adjusting to your personal taste. Give the mixture one final gentle stir and serve your delicious Autumn Potatoes Salad warm, or cover and chill it in the refrigerator to serve cold later!
Nutritional Information
(Per Serving - based on 4-6 servings)
- Calories: 180
- Carbohydrates: 17g
- Fat: 11g
- Protein: 3g
Chef's Pro Tips
As a chef, I love utilizing the Instant Pot for its efficiency, but technique still matters! Here are a few expert secrets to ensure your salad turns out absolutely perfect:
- Choose the Right Potatoes: Waxy potatoes like Yukon Golds or red potatoes are ideal for this recipe. They hold their shape beautifully under pressure and offer a creamy, buttery texture that complements the dressing perfectly. Avoid russet potatoes, as they tend to fall apart and turn to mush in the Instant Pot.
- Dress While Warm: Tossing the potatoes with the dressing while they are still warm is a game-changer. The starches are more relaxed, allowing the potatoes to soak up the tangy flavors of the dill pickle juice and homemade mayonnaise much better than if they were cold.
- The Perfect Ice Bath: Don't skip or shorten the cold water bath for the eggs! Plunging the hot eggs directly into cold water instantly shrinks the egg white away from the shell, making peeling a breeze and preventing that unappealing green ring around the yolk.
- Let the Flavors Marry: While this dish is fantastic served slightly warm, letting it chill in the refrigerator for at least two hours (or overnight) takes it to the next level. The resting time allows the flavors of the onion, mustard, and parsley to fully meld together.
Frequently Asked Questions (FAQ)
What are the best potatoes to use for Instant Pot potato salad? For the best texture in your Autumn Potatoes Salad, I highly recommend using Yukon Gold or baby red potatoes. These are waxy varieties that hold their shape well during pressure cooking, ensuring you get perfect, bite-sized cubes rather than a mashed potato consistency.
Can I make this Autumn Potatoes Salad ahead of time? Absolutely! In fact, making it ahead of time is recommended. Preparing this salad 12 to 24 hours in advance allows the potatoes to fully absorb the dressing and the flavors to beautifully combine. Just keep it stored in an airtight container in the refrigerator until you are ready to serve.
Can I substitute the homemade mayonnaise with store-bought? Yes, you can easily substitute the 1 cup of homemade mayonnaise with your favorite high-quality, store-bought brand. If you are looking for a lighter option, you can also use a 50/50 mix of mayonnaise and plain Greek yogurt to keep it creamy while cutting down on fat.
How long does Autumn Potatoes Salad last in the fridge? When stored properly in an airtight container, your potato salad will stay fresh in the refrigerator for 3 to 4 days. Because it contains mayonnaise and eggs, it should not be left out at room temperature for more than two hours for food safety reasons.

This easy Autumn Potatoes Salad is made in just 10 minutes prep with your Instant Pot! Creamy, hearty, and perfect for fall.

30/05/2026

Ingredients
To achieve the best results, precision is key. Here are the exact measurements you will need:
- Vegetable oil: 5 tbsp. (2.5 oz / 75g)
- Garlic: 5 cloves (0.1 oz / 5g)
- Baby potatoes: 2 lbs. (32 oz / 907g)
- Fresh rosemary: 1 sprig (0.1 oz / 2g)
- Vegetable or chicken stock: 0.5 cups (4 fl oz / 120g)
- Salt: 0.5 tsp. (0.1 oz / 3g) or to taste
- Ground black pepper: 0.25 tsp. (0.05 oz / 1g) or to taste
Step-by-Step Instructions
- Select the SAUTÉ setting on your Instant Pot and heat the vegetable oil. Add the whole garlic cloves, baby potatoes, and the fresh rosemary sprig. Cook, stirring occasionally, for about 10 minutes or until the skins of the potatoes start to blister and brown.
- Using a fork, gently pierce the middle of each potato to allow the cooking liquid and flavors to pe*****te. Pour in the stock, then season with the salt and ground black pepper. Stir well to coat the potatoes evenly. Press the CANCEL key to stop the SAUTÉ function.
- Close and lock the Instant Pot lid. Select the MANUAL setting and cook at HIGH pressure for exactly 7 minutes. When the timer beeps, immediately use a Quick Release to vent the steam. Carefully unlock and remove the lid, toss your finished Garlic Roasted Potatoes gently in the fragrant sauce, and serve immediately.
Nutritional Information
Based on 5 servings per recipe.
- Calories: 180 kcal
- Carbohydrates: 30.6g
- Protein: 2.7g
- Total Fat: 8.6g
Pro Tips
As a chef, I can tell you that a few simple techniques separate a good potato side dish from a truly unforgettable one. Here is how to guarantee success every time:
- Uniform Sizing is Crucial: Take a quick look at your baby potatoes. If they vary wildly in size, cut the larger ones in half so they match the smaller ones. This ensures every potato cooks at the exact same rate, preventing some from turning to mush while others remain undercooked.
- Don't Skip the Sear: Taking the full 10 minutes to brown the potatoes and garlic on the Sauté function is the secret to mimicking an oven-roasted texture in an Instant Pot. It triggers the Maillard reaction, building a deep, savory flavor base.
- The Piercing Trick: It might seem tedious, but piercing the potatoes with a fork before adding the stock is essential. This allows the delicious savory liquid and garlic infusion to permeate all the way to the fluffy center of the potato, rather than just coating the skin.
- Herb Timing: Always toss in fresh rosemary sprigs whole. The pressure cooker extracts the essential oils perfectly. If you want to add delicate herbs like fresh parsley or chives, stir those in after cooking so they stay bright and vibrant.
Frequently Asked Questions (FAQ)
Can I make these Garlic Roasted Potatoes in the oven if I don't have a pressure cooker? Absolutely! To make oven-roasted Garlic Roasted Potatoes, toss the potatoes with the oil, minced garlic, and rosemary. Spread them on a baking sheet and roast at 400°F (200°C) for 35 to 40 minutes, turning halfway, until golden and fork-tender. Skip the stock for the oven method.
What are the best types of potatoes to use for Garlic Roasted Potatoes? Baby potatoes (or "new potatoes") are ideal because their thin skins crisp up beautifully, and their waxy interior holds its shape well under pressure. If you cannot find them, cubed Yukon Gold or baby red potatoes make fantastic substitutes.
How do I store and reheat leftover Garlic Roasted Potatoes? Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat your Garlic Roasted Potatoes in an air fryer at 350°F (175°C) for 4 to 5 minutes, or in an oven until warmed through. Microwaving is faster but will result in a softer potato skin.
Can I substitute dried herbs for fresh in this Garlic Roasted Potatoes recipe? Yes, but remember that dried herbs are much more concentrated. Substitute 1 teaspoon of dried crushed rosemary for the fresh sprig. Add it during the sauté step so the oil can help release its flavors before the pressure cooking begins.

Crispy outside, tender inside! Learn how to make perfect Garlic Roasted Potatoes in your Instant Pot with this easy recipe. Perfect for dinner tonight.

28/05/2026

Ingredients
- Potatoes: 6 medium potatoes (approx. 32 oz / 907g), peeled and thinly-sliced
- Chives: 1 tbsp. (0.1 oz / 3g) chives, chopped
- Salt: 0.5 tsp. (0.1 oz / 3g) kosher salt
- Pepper: 0.25 tsp. (0.04 oz / 1g) ground black pepper
- Broth: 1 cup (8 fl oz / 240g) chicken broth
- Sour Cream: 0.33 cup (2.7 oz / 77g) sour cream
- Milk: 0.33 cup (2.7 fl oz / 79g) milk
- Thickener: 2 tbsp. (0.7 oz / 20g) potato starch
- Garnish: 0.25 tsp. (0.02 oz / 0.5g) paprika
Step-by-Step Directions
- Add the 6 medium potatoes (32 oz / 907g), 1 tbsp. (0.1 oz / 3g) chopped chives, 0.5 tsp. (0.1 oz / 3g) kosher salt, and 0.25 tsp. (0.04 oz / 1g) ground black pepper directly into the Instant Pot. Pour in the 1 cup (8 fl oz / 240g) of chicken broth and stir gently to combine. Close and securely lock the lid in place.
- Select the MANUAL setting and cook at HIGH pressure for exactly 5 minutes. Once the pressure cooking cycle is complete, immediately select CANCEL and perform a Quick Release to vent the steam. Carefully unlock and remove the lid.
- Transfer the cooked potatoes using a slotted spoon to a baking sheet or a 9x13-inch (approx. 23x33cm) casserole dish. Preheat your oven to the broil setting. Returning to the Instant Pot, whisk the 0.33 cup (2.7 oz / 77g) sour cream, 0.33 cup (2.7 fl oz / 79g) milk, and 2 tbsp. (0.7 oz / 20g) potato starch into the remaining hot cooking liquid.
- Select the SAUTÉ function on the Instant Pot and cook the dairy mixture for 1 minute, whisking constantly until it has visibly thickened into a rich sauce. Pour this thickened mixture evenly over the plated potatoes and gently stir to coat them. Sprinkle the top with 0.25 tsp. (0.02 oz / 0.5g) paprika and place the dish under the oven broiler for 3 to 5 minutes until you achieve a beautiful, bubbly, browned top.
Nutritional Information (Per Serving)
- Calories: 212 kcal
- Carbohydrates: 20g (0.7 oz)
- Fat: 12g (0.4 oz)
- Protein: 6g (0.2 oz)
Pro Tips for the Best Scalloped Potatoes
- Use a Mandoline Slicer: For the most even cooking in your Instant Pot, slice your potatoes to a uniform thickness. A mandoline makes quick, precise work of this step and prevents you from having a mix of mushy and undercooked slices.
- Watch the Broiler Closely: The rich, dairy-based sauce can go from a beautiful, bubbling golden-brown to burnt in a matter of seconds. Stay right by the oven door once you place the dish under the heat.
- Prevent Curdling: Always wait to add your milk and sour cream until after the pressure cooking phase. Boiling dairy under high pressure causes it to separate, which is why this recipe utilizes the Sauté function to thicken the sauce at the very end.
- Starch Substitutions: If you do not have potato starch in your pantry, you can easily swap it for an equal amount of cornstarch (2 tbsp. / 0.7 oz / 20g) to achieve that perfectly thick, creamy texture.
Frequently Asked Questions (FAQ)
What is the difference between scalloped potatoes and au gratin potatoes? Traditional scalloped potatoes are cooked in a rich, creamy dairy sauce made from milk or heavy cream. Au gratin potatoes are very similar but specifically feature grated cheese between the layers and often a crispy breadcrumb topping.
Can I make these Instant Pot scalloped potatoes ahead of time? Yes, this is a great make-ahead recipe. You can complete the pressure cooking and sauce-making steps up to two days in advance. Store the creamy potatoes in an airtight container in the refrigerator. When you are ready to serve, transfer them to a baking dish and broil until heated through and bubbly.
Why did my scalloped potatoes curdle? Dairy naturally separates under high heat and pressure. By following this specific method—adding the milk and sour cream only after the pressure cycle is complete—you guarantee a silky-smooth sauce every time. Never pressure cook the dairy components.
Can I freeze this easy scalloped potatoes recipe? Freezing is not recommended. Cream and milk-based sauces tend to separate and become distinctly grainy when thawed, and the cooked potatoes will likely turn mushy. This dish is best enjoyed fresh or stored in the fridge for up to three days.

This Easy Scalloped Potatoes recipe yields incredibly creamy, cheesy potatoes in just 35 minutes using the Instant Pot. The perfect, classic side dish!

The Life In Ketosis

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