Ooooh: Roast Potatoes – from the pressure cooker!
Fluffy on the inside with a lovely browned skin on the outside, baby or fingerling potatoes can be perfectly cooked in no time by combining traditional and pressure cooking techniques.
We turn the recipe upside-down to achieve a delectable result. Raw potatoes are browned first, and then cooked to tender perfection. Piercing the potatoes right before pressure cooking keeps the skin intact- it won’t split into unpredictable shreds. The minimum amount of liquid helps steam the potatoes without boiling them.
Now, here’s how to do it!
Pressure Cooker Recipe: Pressure Cooker Potatoes
4-5 Tbsp. Vegetable Oil
In the pre-heated pressure cooker, add the vegetable oil. When it has heated through add the potatoes, garlic and rosemary. Roll the potatoes around and brown the outside on all sides (8-10 minutes). Then, with a sharp knife, make a small pierce in the middle of each potato (do not stir the potatoes, anymore). Pour in the stock. Close and lock the pressure cooker. Turn the heat up high and when the pan reaches pressure, lower the heat and count 5-7 minutes cooking time at HIGH pressure. When time is up, release pressure using the Natural method – move the pressure cooker to a cool burner and do not do anything, wait for the pressure to come down on it’s own (about 10 minutes). If the pressure has not come down in 10 minutes, release the rest of the pressure using the Normal pressure release – push, twist or lift the button or valve to release pressure. Remove the outer skin of the garlic cloves (and serve whole or smash, to taste). Then, sprinkle everything with salt and pepper to taste and serve! Serves 4-6
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Mmmh….I’ve made these a couple of times and they are great. These just call for chutney to make a fantastic starter on their own or a light lunch!
Oh My! I think I can just reach in my screen to get one.
Lisa, great idea to add something sweet and tart to potatoes!
Larry, Why not reach into your pressure cooker?!? They take so little time to make!
Ciao,
L
These fingerlings look fabulous! Love the seasoning!
Thank you for sharing such a great idea! We have par-cooked potatoes in the PC before adding to the Sunday roast for browning/crisping, but this will be a very easy variation on boiled potatoes any ‘other’ night.
Simon, Yes, it’s definitely a way to make the potatoes a little bit fancy on their own!
Ciao,
L
The recipe appears delicious. However, why don’t you offer a printable version like most recipe sites for ease of use?
Anonymous, scroll down a little further, and you will see a green link called “print firendly”. It is at the bottom of every page (and recipe). I am not a web template genious, so I can’t seem to figure out how to make it more visible, than that… enjoy!
Ciao,
L
P.S. My hope is NOT to make this website “like most recipe websites” because few offer photos, detailed recipes or step-by-step photographs, write their own recipes OR test them several times before being published.
I hope you will enjoy it and overlook any technical quirks!
Just tried this and they came out perfect even though I forgot to pierce the potatoes! Does piercing them make them taste better as the stock can get absorbed? Thank you for a great weekday treat – excellent substitute to the usual frozen potato chips that gets served with a steak pie in my household!
misstammy, so glad you enjoyed it! Piercing them keeps them from “bursting open” unevenly and breaking the skin. It also allows the potatoes themselves to add moisture to the pressure cooker so it can reach pressure faster (they are 70-75% water!)
Ciao,
L
yeah i have to say they came out great. I usually first boil them in PC and then finish em off in a pan but this method actually makes more sense and less clean up :)
Made these tonight. So easy and so delicious!
Ivan & Jenny, thanks for stopping by and letting me know you liked the recipe!!
Ciao,
L
I had a bag of organic new Yukons to use up and thought I’d try this method. Now the house smells INSANELY good! Perfectly cooked in 5 minutes!
My electric PC doesn’t have a huge base, but if I was to brown a couple of batches of single layer potatoes, then stack them before adding the water, do you think that would work for this style of cooking potatoes?
Absolutely you can do this in an electric cooker. Since baby or fingerling potatoes vary in size, use that to your advantage. Put the larger ones below and the smaller ones on top. Don’t forget to pierce them all – otherwise, they will break open where THEY want to release the steam instead of neatly through the little hole!
Ciao,
L
I’ve been using Suzanne Gibbs’ recipe which is very similar. I like to peel the potatoes first, brown them in olive oil, then add 1/4 cup of stock (usually vegie stock) and a mix of favourite herbs and cook under high pressure for 6-8 minutes. They’re delicious if cooked in a messy pot – after you’ve made a pot roast with sauce for example, because they take all those flavours on. Love your site.
Thanks for sharing Suzanne’s method with us! It’s definitely less rustic than using un-peeled potatoes.
The nice part about leaving the peels on is that you get the extra protein!
Ciao,
L