Pressure Cooker Roast Potatoes

• Produce

  • 3 Garlic cloves
  • 1 sprig Rosemary

• Canned Goods

  • 1/2 cup Stock

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Other

  • 1-2 lbs (500g - 1k Baby or Fingerling Potatoes (however many will just cover the base of your pressure cooker

Found on hippressurecooking.com

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

Directions

• 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 its 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!