Pressure Cooker Roasted Baby Potatoes Recipe

Pressure Cooker Roasted Baby Potatoes Recipe

Ingredients

SERVES 4 – Cooker: 5-to 7-quart – Time: 5 minutes at HIGH pressure

• 6 tablespoons olive or grapeseed oil
• 1½ to 2 pounds baby new potatoes (red, blue, white, or yellow; about 24), 1¾ to 2 inches in diameter, left unpeeled and each pierced a few times with the tip of a knife
• ½ cup vegetable broth
• sea salt, to taste

Hungarian sweet paprika, dried herbes de Provence, chopped fresh chives or green onions, grated Parmesan cheese, and/or freshly ground black pepper, for garnishing (optional)

Method

1. In a 5-to 7-quart pressure cooker over medium-high heat, heat 3 tablespoons of the oil
2. Add as many of the potatoes that will fit in the pot in a single layer and brown on all sides
3. With a slotted spoon, transfer to a shallow bowl
4. Add more oil and potatoes and cook in the same way until they have all been browned
5. Return all the potatoes to the pot and add the broth
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 5 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 15 minutes
12. Be careful of the steam as you remove the lid
13. The potatoes should be soft and tender when pierced with the tip of a knife and hold their shape a bit
14. Drain and sprinkle with salt to taste
15. Transfer the potatoes to a serving bowl and garnish, if desired
16. Serve immediately

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