i liked the roasted potatoes with lemon and chives i made a couple of months ago but today i opted to use the pressure cooker.
while both recipes use similar ingredients and took about the same time to make, i liked the pressure cooker version better. maybe because it was moister and not as dry, as roasted vegetables sometimes taste, it reminded me more of the amazing lemon and garlic potatoes at the Greek restaurant a few years ago.
either way you make it, potatoes, butter, lemon and chives is a delicious combo!
- pressure cooker
- zest of 1 organic lemon
- juice of 1 organic lemon
- 4 tablespoons unsalted butter
- ¼ cup chopped chives; divided
- 2 pounds of organic new potatoes
- 1 cups water
- 1 bay leaf
- ¼ teaspoon salt
- salt and pepper to taste
first zest the lemon into a small mixing bowl. juice the lemon into the same mixing bowl. chop the butter into thin squares and put into the mixing bowl with the lemon zest and juice. add half of the chives (⅛ cup of chives) into the mixing bowl. set aside.
place the potatoes, water, bay leaf, chives, and ¼ teaspoon salt in the pressure cooker. lock the lid in place and bring to high pressure over high heat. cook for exactly 8 minutes, adjusting the heat as needed to maintain high pressure.
remove the pressure cooker from the heat and quick release the pressure. carefully remove the lid, allowing the steam to escape away from you. drain the potatoes in a colander and toss gently to remove any excess water. discard the bay leaf.
return the potatoes to the pressure cooker. set pressure cooker to sauté and cook, uncovered, until any excess water has evaporated, about 1 minute. add the lemon, butter and chives mixture into the pressure cooker and toss to make sure all of the potatoes have been coated with the flavoring.
let the potatoes sauté until you have the desired crispiness without being burnt. serve and enjoy with salt and pepper.
resource: Pressure Cooker Smashed Red Potatoes with Garlic and Chives from a recipe repository by kelly said