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