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651

Prep: 5 minutes
Cook: 20 minutes
Serves: 5

Crispy Roast Potatoes

Roast potatoes are best when they are crispy on the outside and light and fluffy on the inside. Made in the PKP, you get perfect roasties in half the time.

It goes without saying these are best as part of your Sunday roast, but also worth trying with stews and casseroles.

Ingredients

800g potatoes

350ml water

2 tbsp olive or cooking oil

2 tbsp butter

1 tbsp cornflour

1 tsp garlic granules (optional)

Salt and pepper (to taste)

Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker

The Method

Add the water, put the steamer tray in and place the whole unpeeled potatoes on top.

Put the lid on and close the pressure valve then select the STEAM function and adjust the time to 8 minutes, then press START.

Mix together the cornflour, garlic granules (if using), and salt and pepper in a bowl and set aside.

When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.

Remove the potatoes and steamer tray, then discard the water and dry the inner pot. Cut the potatoes in to roastie sized chunks and coat them in the cornflour mixture.

Select the FRY function, press START then add the oil and butter and allow to heat. Add the potatoes and fry on all sides until golden brown, then press CANCEL.

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