In this “dump and go” recipe, Instant Pot Baby Potatoes are steamed to perfection in the Instant Pot pressure cooker with a herby butter.
Baby potatoes are tossed in a delicious a garlic and thyme butter making them a wonderful side dish.
- Instant Pot New Garlic Potatoes – Dump and Go recipe
- Why You’ll Love This Recipe
- Ingredients for garlic and thyme instant pot baby potatoes
- How to make Instant Pot Baby Potatoes without steamer basket
- How to make with a steamer basket
- Serving Suggestions
- Storage
- FAQs
- Other side dish recipes
- Save Instant Pot Baby Potatoes Recipe to Pinterest
Instant Pot New Garlic Potatoes – Dump and Go recipe
This recipe is a little different to other Instant Pot Potato recipes. Other recipes will often steam the potatoes, the water will require draining and then the potatoes are flavoured like in this Instant Pot Vegan Potato Salad (Greek style) or Parsley Potatoes
In this recipe, the potatoes are cooked with just the right amount of water and herby butter allowing all the flavours to infuse into the potatoes.
This dump and start version means you can add all of the ingredients, allow the instant pot to work its magic and then serve directly from the pot!
Chances are you’re making baby potatoes as a side for a main meal. Whilst your oven is occupied, the Instant Pot is so handy to prepare these potatoes and it only takes 2 minutes at High Pressure!
Why You’ll Love This Recipe
Easy & Quick This Instant instant pot potato recipe is super simple. There are only 5 basic ingredients, very little preparation and just 3 minutes to cook! This is simply dump and go Instant recipe.
Vegetarian and Gluten-free This garlic potatoes is great tasting dish that is suitable for those who follows vegetarian and gluten-free diet. Use vegan butter for plant based friendly Instant pot potatoes.
Perfect fast side dish Who doesn’t love side dish that is equally flavourful and delicious as mains. For seasoning we have added basic ingredients like garlic, herb and butter. This perfectly cooked baby potatoes cooks so fast in the instant pot and crowd pleasing side dish.
Enjoyed by all All the ingredients in this recipe are used suitable for all ages, from toddlers to seniors.
Ingredients for garlic and thyme instant pot baby potatoes
Full ingredients with measurements are available in the recipe card below at the end of this post
Potatoes – We are using small white baby potatoes for this recipe. Only red potatoes or can mix white and red too. For six servings as a side dish you will need 900 gram (2 pound) baby potatoes. Sliced them in half , potatoes will cook faster and absorbs the flavours so well that we are adding.
Butter- Buttered potatoes I prefer unsalted butter to cook these potatoes, so I am in control of the saltiness of the overall dish
Herbs – I have used fresh thyme in this recipe which has an earthy flavour. This recipe can easily be adapted for different flavours such as chives and parsley in summer or rosemary and oregano in winter. You can add dried herbs if fresh are not available.
Garlic – the flavour of fresh garlic is so good and goes brilliantly with the butter and potatoes, but if fresh not available use garlic powder/granules.
Vegetable stock – I made veggie stock by dissolving a stock cube in hot water. Fresh works fine too.
Salt and Pepper – use sea salt and cracked black pepper for texture.
Variations :
Instant Pot Garlic Herb Roasted Potatoes
In this recipe, the potatoes are made more crisp once adding the flavourings. Once the potatoes are cooked, select Sauté on the IP, and allow the potatoes to crisp up on the outside. The textures on this one are fab!
How to make Instant Pot Baby Potatoes without steamer basket
Full printable recipe in recipe card below.
For this recipe, you do not need a steamer basket.
Halve or quarter the potatoes depending on their size, I find that cutting the potatoes reduces the cooking time and also allows the potatoes to absorb the flavours best.
Add the chopped herbs, garlic, butter and 1/2 cup of vegetable stock to the inner pot. Stir well and place the lid. Select Pressure Cook at High Pressure for 2 minutes.
After 2 minutes, quick release the steam or else the potatoes will continue to cook and may go too soft.
Most of the water should have been taken up by the potatoes but in case there is some left, you can either sauté for a minute or so or drain the excess flavoured stock water and use in another recipe.
If you decide to scale up the recipe, use the same amount of water. If scaling down, I would reduce the amount of water.
How to make with a steamer basket
If you want to use a steamer basket, you absolutely can. Add water to the inner pot, place the steamer basket in the pot then layer on the cut potatoes. Select 3 minutes at High Pressure and Quick release the steam. Remove the steamer basket, drain the water and add the rest of the ingredients.
Note that with this recipe, the garlic remains raw so you may want to sauté the potatoes for 1 minute.
Serving Suggestions
Instant pot baby potatoes are a quintessential Thanksgiving, Christmas, Easter or Sunday Roast side dish.
These potatoes are a brilliant side for British classics such as piping hot vegetable pies, cottage pie or stews.
They are also great with grilled mushrooms/zucchini/aubergine/tofu/paneer.
Great sides for nut roast, vegetarian/vegan wellingtons, vegan/vegetarian lasagne, savoury galette, stuffed butternut squash, quinoa salad, soups, cauliflower pizza crust, mixed green salad, green beans etc.
Storage
Potatoes should only be left out at room temperature for 2-3 hours, if it is a hot day, then I would not keep the potatoes out for long at all.
After this, they should be placed in the fridge. I like to use an air tight container. They will keep in the fridge for 2-3 days.
You could freeze the cooked potatoes however the texture will not be as good as fresh. Reheat/defrost in the microwave.
2 minutes at High Pressure with quick pressure release. This time is given for British potatoes which do not need long at all to cook. You may have to adjust this time according to the potatoes you use.
Baby potatoes or salad potatoes are best because they hold their shape well. To use all purpose potatoes, you would have to reduce the cooking time and reduce the amount of veggie stock and the potatoes are likely to go too soft.
Use unsalted butter and choose a vegetable stock that is low sodium.
You can turn these baby potatoes in to a delicious and interesting salad like this Pesto Potato Salad .
Other side dish recipes
- Cardamom Potato Dauphinoise
- Vegan Cauliflower Mash
- Instant Pot Cranberry Sauce
- Traditional Bread Sauce
- Butternut Squash and Cannellini Soup
- Air fryer Crispy Indian Potatoes
- Fried Cauliflower Mashed Cheese Balls
- Pumpkin Miso Soup
- Parmentier Potatoes
Save Instant Pot Baby Potatoes Recipe to Pinterest
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Instant Pot Baby Potatoes Garlic Butter and Thyme
Equipment
- 1 Instant pot
- 1 Chopping board
- 1 Sharp knife
Ingredients
- 900 grams baby potatoes
- 4 cloves garlic finely chopped/minced
- 3 tablespoon butter unsalted and melted
- ½ tablespoon sea salt
- 1 tablespoon thyme fresh
- ½ cup vegetable stock
Garnish
- 1 tablespoon thyme
- ⅛ teaspoon sea salt
- ½ teaspoon black pepper ground
Instructions
- First clean and wash the potatoes under clean running water. 900 grams baby potatoes
- Cut the potatoes in to halves or in quarters if they are big in size.
- Place potatoes in the liner of the Instant Pot along with fresh thyme, garlic, sea salt, veg stock and butter. 4 cloves garlic, 1/2 tablespoon sea salt, 1 tablespoon thyme, 1/2 cup vegetable stock, 1/8 teaspoon sea salt, 3 tablespoon butter
- Close the lid and set it to sealing.
- Cook on HIGH PRESSURE for 2 minutes.
- Once the time is done, do a quick release to release the pressure.
- Transfer it in the serving bowl, garnish it with fresh thyme and black pepper. 1 tablespoon thyme, 1/2 teaspoon black pepper
- Serve warm.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Instant Pot Baby Potatoes Garlic Butter and Thyme
Equipment
- 1 Instant pot
- 1 Chopping board
- 1 Sharp knife
Ingredients
- 900 grams baby potatoes
- 4 cloves garlic finely chopped/minced
- 3 tablespoon butter unsalted and melted
- ½ tablespoon sea salt
- 1 tablespoon thyme fresh
- ½ cup vegetable stock
Garnish
- 1 tablespoon thyme
- ⅛ teaspoon sea salt
- ½ teaspoon black pepper ground
Instructions
- First clean and wash the potatoes under clean running water. 900 grams baby potatoes
- Cut the potatoes in to halves or in quarters if they are big in size.
- Place potatoes in the liner of the Instant Pot along with fresh thyme, garlic, sea salt, veg stock and butter. 4 cloves garlic, 1/2 tablespoon sea salt, 1 tablespoon thyme, 1/2 cup vegetable stock, 1/8 teaspoon sea salt, 3 tablespoon butter
- Close the lid and set it to sealing.
- Cook on HIGH PRESSURE for 2 minutes.
- Once the time is done, do a quick release to release the pressure.
- Transfer it in the serving bowl, garnish it with fresh thyme and black pepper. 1 tablespoon thyme, 1/2 teaspoon black pepper
- Serve warm.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Whether you’re looking for a Turkish Delight Ice Cream recipe or Turkish Delight Frozen Yogurt recipe, I’ve got you covered. This eggless rose ice cream recipe is fool-proof and a really easy way to enjoy the best flavours of Turkish cuisine.
Included in this post are recipes for a creamy rose flavoured ice cream made in the ice cream maker that is shaped into bars and a chocolate and rose frozen yogurt made with only 3 ingredients !
- Rose Ice Cream with Chocolate – no egg recipe
- The Inspiration behind this recipe
- Why you should make this Turkish Delight Ice Cream
- Turkish Delight Ice Cream Recipe Ingredients
- How to make Turkish Delight Ice Cream in an Ice Cream Maker Making the rose ice cream For ice cream bars
- Easy Turkish Delight Ice Cream Recipe
- Vegan Turkish Delight Ice Cream
- Turkish Delight Frozen Yogurt Recipe and Ingredients
- Serving Suggestions
- FAQS
- Other eggless ice cream recipes:
- Save Turkish Delight Ice Cream Recipe to Pinterest
Rose Ice Cream with Chocolate – no egg recipe
Heavenly eggless rose flavoured ice cream is shaped into bars and enrobed in chocolate for an opulent ice cream treat.
Eating ice cream is easy, but making it can be easy too! This recipe has a few easy ingredients but leads to incredible results! I don’t think I’ve ever eaten ice cream this delicious before.
The eggless ice cream base is made with double cream , whole milk and sugar which is churned in the ice cream maker until whipped and airy. Rose syrup delicately perfumes and colours the ice cream emulating both Levantine cuisine and a traditional English rose garden.
You can optionally add pieces of turkish delight into the ice cream for texture and an extra boost of flavour. I do recommend adding them as the surprise texture and burst of flavouring from the turkish delight is so good.
The Inspiration behind this recipe
I absolutely LOVE turkish delight and Irmik Helvasi !
When I was little, I tried a bar of the Cadbury’s Turkish Delight which consisted of a rose turkish delight covered in milk chocolate. Unfortunately, we saw after that it contained gelatine so we never bought it again.
Fast forward, Cadbury’s now have Fry’s Turkish Delight which appears to be made of pectin is suitable for vegetarians!!!
One of my fondest memories of Turkish Delight is watching The Chronicles of Narnia: The Lion, The Witch and The Wardrobe with my Dad.
As the scene with Edmund, the White Witch and turkish delight came on, he went into the kitchen and came back with a packet of rose and lemon turkish delights! Safe to say that between us we demolished the whole packet.
I was recently in Bath with the family for a day trip and we bought Turkish Delight Ice Cream from an ice cream parlour directly opposite the Roman Baths. It appeared to be a rose flavoured ice cream with chocolate chunks mixed through.
I had the idea of shaping the ice cream into moulds to make turkish delight ice cream bars and enrobe it with smooth chocolate.
Why you should make this Turkish Delight Ice Cream
Beautiful rose flavours and so delicious
No cook ice cream recipe that will knock yours and your guests socks off!
Reminiscent of childhood sweets
Eggless – this no-egg ice cream recipe and yet it is still rich and creamy thanks to the whole milk and double cream.
Easy to find ingredients and easy to make
Far cheaper than premium store bought ice cream and without any added preservatives
Make ahead dessert for parties and get-togethers or for summer hot days
Turkish Delight Ice Cream Recipe Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Double cream – use heavy or double cream with over 50% fat
Whole milk – you will need whole milk for this recipe. Do not use skimmed or semi-skimmed milk
Sugar – I used white granulated sugar. The sugar will be whisked in the milk until dissolved
Rose syrup – rose syrup is a store cupboard essential in South Asian households. It provides rose flavour and colour to the ice cream. I love using it to make Creamy Rose Lassi – a cooling Indian yogurt drink.
Rose essence – rose syrup alone will not flavour the ice cream but a few drops of rose essence or rose water will help with this
Chocolate – I have used plain dark chocolate but you can use milk chocolate or white chocolate. Even ruby chocolate!
Optional:
Add little chopped up pieces of rose turkish delight – though I say it’s optional, I strongly recommend adding it!!!
Chopped pistachios to garnish
Rose petals to garnish
Corn starch can help thicken the ice cream before freezing in case it is still runny.
How to make Turkish Delight Ice Cream in an Ice Cream Maker
Full printable recipe in recipe card below.
Making the rose ice cream
The trick here is so make sure the main ingredients are as chilled as possible . The ice cream maker bowl should be sufficiently frozen so make sure to follow the manufacturers instructions here. I’ve made the mistake by not freezing the bowl for long enough and I end up with a runny mixture and not ice cream.
Keep the cream and milk in the fridge until just required.
Mix together the sugar and milk to allow the sugar to dissolve. You can place the sweet milk back in the fridge for a couple of minutes if you want.
Prepare the ice cream machine. Pour in the double cream and follow with the sweet milk. Churn in the ice cream maker for around 40 minutes. You will see the cream begin to expand in the bowl as it churns and whips.
At this point, fold in the rose syrup and add a few drops of rose essence. The ice cream should look like loose ice cream when it is done.
Tip – in case your ice cream appears runny despite churning in the ice cream maker, mix 1 tbsp of corn starch with a dash of milk to make a slurry. Add this to the mixture and the ice cream will slowly thicken. As the mixture is cold, it will take time to thicken.
This can now either be poured into ice cream moulds for Turkish delight ice cream bars or straight into a freezer-safe container for scoopable ice cream. You can top the ice cream with chopped rose Turkish delight, chocolate and pistachio nuts.
To prevent ice crystals forming on the surface of the ice cream, cover the ice cream tray/container with cling film.
For ice cream bars
Once the ice cream has frozen in the moulds, you can now dip into chocolate.
Melt the chocolate of your choice over a bain marie. The chocolate now needs to cool to almost room temperature but we do not want the chocolate to set again. To prevent this, keep stirring the melted chocolate to allow it to cool but stop it setting.
Once it is cool enough, dip the bars into the chocolate and remove. Allow some of the chocolate to drip off and lay on a baking tray or parchment paper.
You can now freeze these until ready to serve.
Easy Turkish Delight Ice Cream Recipe
Want all the pleasure of rose ice cream but don’t have the time to make your own? No worries, there is an alternative way to make easy homemade turkish delight ice cream.
Simply fold rose syrup and chocolate chunks into vanilla or dairy ice cream and you have the easiest turkish delight ice cream at home! You can also use rose essence with or without red/pink food colouring for similar results.
Vegan Turkish Delight Ice Cream
You will need 800ml coconut milk, 2 tbsp corn starch, 175g sugar and rose essence or rose water.
Heat most of the coconut milk in a pan with the sugar and warm for around 10 minutes until the sugar has all melted and the coconut milk is lightly steaming.
Meanwhile, mix the corn starch and remaining coconut milk together to form a slurry. Pour into the warmed milk and continue to heat and stir until it thickens to a custard consistency. Pass the mixture through a sieve and allow to cool to room temperature before chilling for 2 hours.
Pour into an ice cream maker and churn for 30 minutes for soft scoop or place into a freezer proof container and freeze until thicker or ready to serve.
Alternatively, pour straight into a freezer-proof container. Freezer for 1 hour, then mix to break the ice crystals. Do this every 30 minutes until 3 hours and soft ice cream forms.
Turkish Delight Frozen Yogurt Recipe and Ingredients
This frozen yogurt couldn’t be easier to make – it’s basic but that’s what is so good about this recipe. Full fat natural yogurt or Greek yogurt is mixed with rose syrup to create a quick frozen yogurt – no extra sweetener required. You can either use an ice cream maker or churn manually during the freezing process.
Either make the frozen yogurt in a tray or freeze into popsicle moulds
Rose syrup
Natural yogurt – 10% Greek yogurt is best as it is extra thick without too much moisture. This results in a super creamy frozen yogurt.
Optional – use dark, milk or white chocolate to dip the popsicles into if you wish
Mix together the rose syrup and yogurt until smooth and there are no lumps. Pour into an ice cream maker then freeze or freeze directly and mix every 30 minutes to prevent crystals.
You can also pour the mixture directly into popsicle moulds and once frozen, you can dip into melted chocolate.
Serving Suggestions
Now that we have perfect and irresistible ice cream, the question is when and how to eat it?
Any time and every time is the short answer.
There is no bad time to eat ice cream, but to be really, really honest I love to indulge in ice cream when it is a hot summers day outside!
Enjoy as a treat or after dinner, it will make any dinner feel like a feast!
Scoop the ice cream and serve in a small serving ice cream bowl or serve in a cone.
For this you will need 600mls of double cream, a tin of sweet condensed milk and about 50 mls of rose syrup and a few drops of rose essence. Whip the cream until you get soft peaks, fold in the remaining ingredients. Whip again until soft peaks form and set into a freezer-safe tray. You can push in some turkish delight pieces.
Your ice cream may be hard because there is not enough fat in the ice cream. Stick to the ratio of double cream and milk for best results otherwise there will be too much moisture and not enough fat. It would also be because the cream was not sufficiently whipped in the ice cream maker to make it light and airy.
For the best parlour perfect scoop, here are a few tricks. Keep the ice cream at room temperature about 3 minutes to soften slightly Dip your ice cream scoop into warm water and shake off the water – this helps the ice cream to melt as you scoop Scoop in a slow but firm “S” motion as this leads to a ball.
Other eggless ice cream recipes:
Eggless Cookies and Cream Ice Cream
Eggless Vanilla Ice Cream
Dulce de Leche Ice Cream
Kesar Pista Ice Cream (saffron and pistachio)
Save Turkish Delight Ice Cream Recipe to Pinterest
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Turkish Delight Ice Cream Bars (Eggless)
Equipment
- 1 ice cream maker
Ingredients
- 600 ml heavy cream double
- 200 ml whole milk
- 140 gram sugar
- 60 ml rose syrup
- 1 teaspoon rose extract
- 6 pieces Turkish delight
- 400 gram chocolate
Topping
- 2 tablespoon pistachio nuts
- 1 tablespoon rose petals
- 2 tablespoon chocolate finely chopped
Instructions
- Freeze the freezer ice cream bowl as per manufacturer’s instruction.
- Combine milk and sugar in one bowl and whisk until sugar dissolves. 200 ml whole milk, 140 gram sugar
- Then add double cream, gently mix everything. 600 ml heavy cream
- Place freezer bowl into ice cream machine.
- Turn the machine on and transfer liquid into the ice cream maker and follow according to the manufacturer’s instructions.Let it run the machine for about 35-40 minutes.
- Add rose syrup and extract, and keep the machine running for another 5-7 minutes or until ice cream is thick. 60 ml rose syrup, 1 teaspoon rose extract
- My ice cream maker produces soft finish, so for a firmer texture, I freeze the ice cream mixture into container, garnish the ice cream with chopped Turkish delight. Oreos and freeze for at least 4-5 hours. 6 pieces Turkish delight
- Before serving sprinkle rose petals, pistachio nuts and chopped chocolate. 6 pieces Turkish delight, 2 tablespoon pistachio nuts, 1 tablespoon rose petals, 2 tablespoon chocolate
Turkish Delight Ice Cream Bars
- Once the ice cream is churned, pour it in to the popsicle mould and freeze it for 6-8 hours.
- Melt the chocolate and bring it to room temperature.
- Remove the ice cream bars from the mould and dip it in to the melted chocolate.
- Lay it flat on the parchment paper then freeze it again.
- Sprinkle rose petals and pistachio nuts if you wish.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
