Crispy Roast Potatoes (PKP 4.8L & 5.7L)
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.
2 tbsp olive or cooking oil
1 tbsp cornflour
1 tsp garlic granules (optional)
Salt and pepper (to taste)
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 FISH/VEG function and adjust the time to 8 minutes.
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. If you like your potatoes fluffy around the edges, put them in a colander, shake the colander back and forth a few times to fluff up the outsides.
Select the SAUTE function, add the oil and allow to heat. Add the potatoes, some salt and peppera, and fry on all sides until golden brown, then press CANCEL.