Potatoes in the pressure cooker

Lorna Sass' New Potatoes with rosemary, garlic & olives

4 minutes at high pressure


2Tb. Olive oil
2 large garlic cloves, minced
1/2 tsp. fresh rosemary, minced
1 lb. very small red potatoes ( 1 1/2 inches in diameter), scrubbed
1/4 c. oil-cured black olives, pitted & coarsely chopped
1 c. veggie stock
Salt to taste
Garnish: fresh chopped parsley and freshly grated parmesan

1. Heat oil in cooker. Sauté garlic & rosemary for 10 seconds, then add
potatoes & toss to coat with oil. Add olives & stock.
2. Lock lid in place & over hi heat bring to high pressure. Adjust heat to
maintain hi pressure & cook for 4 min. Reduce pressure with a quick-release
method. Remove lid, tilting it away from you to allow any excess steam to escape.
Adjust seasonings, adding salt if desired. If potatoes aren’t quite done,
replace lid & simmer over low heat for another minute or two.
3. Strain solids from liquid with a strainer. Toss potatoes w. fresh parsley
& Parmesan. Serve.
Serves 4