ROASTED BABY POTATOES

©hippressurecooking.com, Laura Pazzaglia Don’t forget to pierce the potatoes before closing the pressure cooker – this will ensure the skin remains whole and won’t split on the sides. 

©hippressurecooking.com, Laura Pazzaglia

Don’t forget to pierce the potatoes before closing the pressure cooker – this will ensure the skin remains whole and won’t split on the sides. 

YIELD: 4-6 SERVINGS | PREP: 5M | COOK: 15M | TOTAL TIME: 20M

INGREDIENTS

  • 5 tbs vegetable oil 
  • 2 lb baby or fingerling potatoes (however many will just cover the base of your pressure cooker) 
  • 1 sprig rosemary 
  • 3 garlic cloves (whole) 
  • 1 c stock (any kind) 
  • salt and pepper to taste

INSTRUCTIONS

  1. Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is selected in the menu. Then add the vegetable oil, potatoes, garlic and rosemary. Roll the potatoes around and brown the skin on all sides (8-10 minutes). Then, with a sharp knife, pierce in the middle of each potato (do not stir the potatoes, anymore). Pour in the stock. 
  2. Close the pressure cooker, again. Set the valve on the lid to “Steam Seal”. Press [Manual Setting], [Cooking Time] and then use the [-] button to choose 11 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and twist the valve on the lid to the “Steam Exhaust” position. 
  3. Remove the outer skin of the garlic cloves (and serve garlic whole or smash, to taste). Sprinkle everything with salt and pepper and serve!