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||Accessories||Pr. Cook Time||Pr. Level||Open|
|Pressure Pan or larger||none||5 min.||High (2)||Natural|
Pressure Cooker Roast Potatoes
Author: hip pressure cooking
Recipe type: pressure cooker
- 4-5 Tbsp. Vegetable Oil
- 1-2 lbs (500g - 1k) Baby or Fingerling Potatoes (however many will just cover the base of your pressure cooker)
- 1 sprig, Rosemary
- 3 Garlic Cloves (outer skin on)
- ½ cup Stock
- Salt and Pepper to Taste
- 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 of the raw potatoes 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 lid of the pressure cooker.
- For electric pressure cookers: Cook for 7 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
- 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!
Your recipe says 5 min at the top and in the bottom part it says 7min?? which one is right? thanks so much
Mary, if you read the instructions, the 5 minutes is for stove top pressure cookers. : )
I’m new to all this, can i ask if I’m doing the roast potatoes in the instant pot would I increase the stock to 1 1/2 cups as I’ve read that’s the minimum amount of liquid?
Thanks in advance, you’ve been a great help
1/2 cup of liquid works fine in the instapot for this recipe.
Stillmadxxx, if you have an 8 qt. Instant Pot, then yes. 1 cup for 6 qt. IPs.
This was very good and easy I used a mix of small red and Yukon gold potatoes. I had to turn my saute setting to med to get the potatoes brown in the amount of time stated.
Waiting on these as we speak, forgot to pierce them though and I’m just hoping I haven’t ruined them as a result
Piercing them gives the skin a small “vent” to let out steam. If you don’t pierce them the skin will still vent, it will just open where it wants to and it’s usually with several big “tears.” Nothing dangerous will happen. It’s just a technique to keep the skin intact. ; )
The potatoes seem to stick to the bottom of the Instantpot when sautéing and didn’t get brown even after ten mins. What am I doing wrong?
Mine wouldn’t brown either. Maybe if I left them there 20 minutes. Lol. I gave up and did the rest.
Amy, did you read the recipe? You’re supposed to brown the potatoes before pressure cooking.
Amy and Jojo were talking about the saute function at the beginning of the recipe.
Yup. I can read ;)
They would not brown in my pot.
You could try setting the Saute function to More. It will be hotter that way, and more likely to brown your food.
Ha! Sorry, I didn’t see that part. My bad.
Use “sauté” mode.
Can I use larger potatoes and quarter them?
I followed the recipe exactly, and they did cook, but this just doesn’t compare to the crispness of oven-roasted potatoes. I put mine under the broiler for a few minutes to try and get them crisper – helped a bit.
Made them according to recipe but not fond of the outcome. Potatoes roasted in an oven, with a protein aka pork, beef or chicken much more flavor than a broth with a bit of herbs and garlic. There are much better uses for the instant pot
I did brown my potatoes before but it took a LOOOOOONG time. It would have been faster to cook them in the oven. Just drizzle with olive oil, sprinkle. seasons in top, toss in oven – No saute, no stir, just roast.
I browned some pork chops first I. Olive oil. Took out the chops, put them in the oven to brown then added potatoes to the pot and sauted them. They browned beautifully this Way. I then put the potatoes into a metal steamer to pressure cook. They were awesome with the pork chops.
These are great. I’ve made them several times now — with various deviations but following the basic recipe. It’s not just convenient timing — the texture of these potatoes is wonderful. Similar, I think, to potatoes simmered in very salty water (so, at a higher temp).
I cannot wait to try these and I definately will when the new potatoes come out. I love the fact that you brown them to give that roasted taste which is key but cooking them in the broth will be delish and personally I love a softer potato. I have done a similar recipe with peeled potatoes and It is so scrumptous. Thanks for the recipe. Browning them is key.
I’ve seen various authors with a similar recipe to this. I made these last night and the flavor was fabulous but the potatoes were not crispy but SOGGY from the broth after the pressure cooker cycle. I cooked them briefly in cast iron on the stove top and they crisped up again but why not start with pressure cooking and end with sautéing for crispy potatoes without using another pan? It seems to me that bathing in chicken stock at the end will never produce crisp potatoes.
Julie, this recipe does not claim to give you crispy potatoes but I’m glad you’ve found a way to make yours so. This recipe is a modification from the way Brazilians make “baked” potatoes – but they don’t use nearly as much liquid and usually use a less expensive aluminum pressure cooker (so it’s OK to damage). It only translates to electrics with the water indicated – unfortunately. However, the potatoes do get a different flavor from being browned first and steamed afterward. But try it the other way and come back to let us know if you noticed a difference!
I agree with you there. Makes way more sense, or even broil in the oven on high for a bit after pressure cooking.
This was the first recipe I tried to make in my new IP LUX60 V3.
My problem: I have a lot of water left over.
How do I know when I should use the minimum amount of liquid required (1.5 cup) or when can I use less?
For some recipes, the cooking liquid released by the ingredients can be used as part of the liquid for the pot to reach pressure. But potatoes do not release enough liquid for this purpose.
My potatoes browned fine. I think it would be better to steam them above the level of the water. Mine came out waterlogged and rather flavorless, but it may have been something I did wrong.