CRUNCHY TOPPED POTATOES (Pressure Cooker) 5 medium Idaho potatoes cut in ½-inch strips 3/4 -cup chicken stock or water salt and freshly ground pepper

CRUNCHY TOPPED POTATOES
(Pressure Cooker)

5 medium Idaho potatoes cut in ½-inch strips
3/4 -cup chicken stock or water
salt and freshly ground pepper, to taste

Topping:

2 Tbsp. butter
2 Tbsp. minced onion
1 clove garlic, minced
½ cup dried breadcrumbs
¼ tsp. basil
¼ tsp. thyme
1 Tbsp. minced garlic
1 tsp. paprika

Directions:

To make topping, heat butter in cooker and slowly sauté’ the onion and garlic until onion has softened. Stir in breadcrumbs and all other topping ingredients; season with salt and pepper. Cook over low heat until the breadcrumbs are toasted and crunchy. Set aside and wipe out cooker.

Arrange the potato strips in a steamer basket and sprinkle with salt and pepper. Pour broth or water into the cooker and lower steamer basket.

Close lid, bring to high pressure and cook 4 minutes.

Release pressure according to manufactures directions open lid and remove potatoes onto plate. Sprinkle with breadcrumb mixture and serve.


Yield: 4 servings.