YIELD: 4-6 SERVINGS | PREP: 5M | COOK: 15M | TOTAL TIME: 20M
- 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
- 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.
- 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.
- Remove the outer skin of the garlic cloves (and serve garlic whole or smash, to taste). Sprinkle everything with salt and pepper and serve!