3 Roasted Garlic Baby Red Potatoes -Pressure Cook in Minutes!

I first fell in love with baby red potatoes in junior high.  They were swimming in butter and topped with fresh chopped parsley.  I don't know about school lunches now, but back then, we ate really well!

If you have never tried potatoes cooked in a pressure cooker, you need to.  I had boiled mashed potatoes and noticed that they tasted "different."  Not bad, but different.  I believe that you have a fresher, cleaner taste of potatoes when they are cooked in a pressure cooker.  You also retain much of the vitamins and color when foods are cooked under pressure.

Today, I am using my new electric Cuisinart pressure cooker ~ I'm liking it more and more each time I use it!

The baby reds are washed and cut lengthwise...

Put into the pot with a tablespoon of butter.

 Add a roasted garlic clove (from the freezer!)  I like to use roasted garlic for a sweeter, roasted flavor

Turn the cooker on to SAUTE.. stir the melted butter so that it coats all of the potatoes...

add chicken broth...  My camera is telling me that I need glasses!

Lock the lid into place.

Set the timer for FIVE minutes.

Now, the cooker turned on for a minute or two, then quickly shut off and went to the KEEP WARM mode.  I couldn't figure out what had happened.  I opened the cooker and stuck a fork in my potatoes.  They were still firm and uncooked.

I noticed that all of the chicken broth had disappeared.  I did some online research and discovered that this cooker has another safety feature:  if there is not enough liquid to create steam/pressure, it will automatically stop the cooking and go to the keep warm setting.  This will prevent burning!

The potatoes had absorbed all of the chicken broth, so I added 1/4 c. of warm water, closed the lid, and set the pressure/timer again.

This time, it came to pressure, cooked for 5 minutes and beeped.  I used the quick release method of releasing pressure by using tongs to slightly turn the weight...

till the pressure valve dropped and removed the lid....ooooooh this smells SO good!

Top with freshly chopped parsley, rosemary, Parmesan cheese....

and eat immediately!

print recipe

Roasted Red Potatoes - Pressure Cooker
Give these potatoes a roasted look by browning them in a garlic-butter mixture. A very simple, quick and elegant side dish that will complement your favorite entree.
  • 1 Tablespoon unsalted butter*
  • 2 pounds medium red potatoes, halved length-wise
  • 1 garlic clove, minced
  • 3/4 teaspoon (*reduce to 1/4 t. for salted butter)  salt
  • 1/4 cup chicken broth
  • 2 Tablespoons fresh parsley, chopped
1. Using the browning/sautee setting, melt the butter.2. Once butter begins to melt, add the potatoes, garlic and salt. Stir, coating all sides of the potatoes, for 4-5 minutes.3. Add the chicken broth.4. Close lid, pressure valve, and select HIGH pressure and timer for 5 minutes.5. When cook time ends, open the pressure valve for a Quick Release. 6. Open lid carefully and stir in fresh parsley. Serve hot.
Prep time: 5 minutesCook time: Total time: Yield: 6 servings

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