What is fluffy on the inside with a flavorful and lovely browned skin on the outside? That’s right potatoes can be perfectly roasted in no time by using your pressure cooker.
This recipe is an upside-down process to achieve the desired result. Raw potatoes are first browned and then cooked to a tender perfection. When you pierce the potatoes right before the pressure cooking process it will keep the skin intact. Using the right amount of liquid will help steam the potatoes without boiling them.
- 5 tablespoons vegetable oil
- 2 pounds baby or fingerling potatoes
- 1 sprig of rosemary
- 3 garlic cloves (outer skin still on)
- 1/2 cup stock
- kosher salt and black pepper to taste
- In a pre-heated pressure cooker, add the oil. When the oil is hot add the potatoes, garlic and rosemary. Roll the potatoes around and allow to brown on the outside of the raw potatoes on all sides. This will take 8-10 minutes.
- Using a sharp knife, make a small pierce in the middle of each potato (don't stir). Pour in the stock.
- Lock the lid of the pressure cooker.
- Cook for 7 minutes at high pressure.
- Release the pressure using the natural method.
- Remove the outer skin of the garlic cloves, and serve whole or smash, to taste.
- Sprinkle everything with kosher salt and pepper to taste and serve.