Thinly sliced red new potatoes quickly steamed in the pressure cooker then drizzled with olive oil infused with rosemary and garlic.
I love to grill outside in the summer. It’s quick and easy and doesn’t heat up the house. So I’m always on the look out for quick, easy, and delicious side dishes to serve along with whatever I’m grilling.
Martha Stewart Living sent me a free copy of Everyday Food: Light. The book’s tagline is The Quickest and Easiest Recipes, All Under 500 Calories. It has some really great recipes for eating lighter all year round. One of the recipes in the summer section that really appealed to me was the 15-Minute Rosemary Garlic Potatoes. I decided I wanted to cook them in the pressure cooker instead of the microwave, and turned them in to 4-minute Rosemary Garlic Potatoes.
My husband used a mandoline to thinly slice the red new potatoes with a fun crinkle cut. I used my OXO Steamer to keep the potatoes out of the water, so they steam instead of boil, which makes a difference you can taste, but certainly isn’t necessary.
I picked up some boneless loin porks chops to grill, and steamed some broccoli to go along with the potatoes and we had a delicious meal that was ready in a flash.
- 1 pounds new potatoes, scrubbed and thinly sliced
- 1 tablespoon olive oil
- 2 garlic cloves, sliced
- 2 springs rosemary (or 1/4 teaspoon dried)
- Put a steamer basket in the pressure cooker pot. Add 1 cup water and the sliced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start.
- Combine oil, garlic, and rosemary in a small glass dish. Cover and microwave on high until garlic is fragrant, about 1 minute.
- When pressure cooker beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot. Pour potatoes on to a rimmed baking sheet and drizzle with the heat oil, garlic and rosemary. Season with salt and pepper to taste.