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
Prep time:
Cook time:
Total time:
INGREDIENTS
- 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
INSTRUCTIONS
- 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!
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.
The recipe appears delicious. However, why don’t you offer a printable version like most recipe sites for ease of use?
Simon, Yes, it’s definitely a way to make the potatoes a little bit fancy on their own!
Ciao,
L
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
The potatoes look pretty crispy from the pic. Did they have some crispy-ness left? I thought the pressure cook mode would have taken the crisp off of anything?
The skins are a bit al dente but not crispy.
Ciao,
L
WallyMart sell Albert Bartlett’s Rooster potatoes in a bag aka Irish/Scottish Rooster potatoes, these worked well, they are small, have a nice texture/taste. Did harpooned them before browning to prevent slitting, not after browning. The only thing that didn’t turn out well was the sprig of Rosemary, should have removed the leaves and tossed the stem.
Oops, forgot to add the link on the potatoes,
http://www.thepacker.com/fruit-vegetable-news/Rooster-potatoes-expected-at-Wal-Mart–158883465.html
HELP…
I am a 67yr old man who does the majority of cooking for 5 adults and 3 16 yr old tripplet grandsons. I was given a POWER PRESSURE COOKER XL for xmas and I love it. So far, I have made chicken wings once, and dried black eye peas and ham hocks twice. Problem is, the recipe booklet that came with the pc has only a few detailed instructions. I have a library of over a hundred conventional cook books and am unskilled at pressure cooking. I can find no detailed instructional recipes for this model on the internet, so i will have to try to convert conventional recipes to pc. There is no room ( or money ) to waste on experimenting,so is there a conversion method or table available somewhere? I am slowing down, and this method of cooking is a godsend if I can get proficient at it. Thanks for listening , Jim…
Bigljim, it sounds like you’ve got your hands full! First, I want to let you know that all of the cooking times on this website are written both for stovetop and electric pressure cookers (choose the longer pressure cooking time). Most of the recipes here are written for 4-6 people (but check the yield a few, like carnitas, make more), so you’ll want to double most of them to feed 8 people. Never go more than 1/2 full for recipes that are primarily beans or grains or 2/3 full for everything else (your manual will likely tell you this, too).
The first thing I would recommend is to to take the beginner pressure cooking course – this will get you familiar with the most common pressure cooking techniques:
http://www.hippressurecooking.com/learn-to-pressure-cook/
Then, once you’ve got a good handle on the basics, run your favorite recipes through the recipe converter:
http://www.hippressurecooking.com/pressure-cooker-recipe-converter/
We’re also here to help if you get stuck somewhere in the forums.
http://www.hippressurecooking.com/forums/forum/recipe-conversions/
Welcome!
L
Thank you, Thank you, Thank you.
I will let you know how this all turns out. Your site is the best of the best,
Thanks again, Jim
I made these a couple of weeks ago for my children and their significant others. They came out wonderful. My daughter-in-law asked for the recipe. I will be making these again many times. Thanks!
Hi, I’m new to using the Instant Pot!
can you kindly clarify your step which states “Turn the heat up high and when the pan reaches pressure, lower the heat and count 5-7 minutes cooking time at HIGH pressure”
what function should I use to turn the heat up high? Manual function? For how \ong? And what do you mean by “lower the heat “but then cook@high pressure?
Thanks in advanced for your clarification!
Those direction are for stove top PCs. For an electric, simply select high pressure, set the time to the longest given, hit go and walk away.
Laura is aware her directions are not entirely clear on the differences between electric and stovetop and is rewriting her directions. But it will take a while to go through the backlog of recipes.