By pazzaglia, member
December 14th, 2011
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.
Piercing them before pressure cooking helps the skin remain intact, instead of having it split unevenly under pressure and using the minimum amount of liquid helps them cook quickly without boiling.
Recipe Used: My own design - Pressure Cooker Roasted Potatoes
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