NEW (RED) POTATOES WITH ROSEMARY, GARLIC AND OLIVES

By akselden

Ingredients

• 1 T. olive oil
• 2 large cloves garlic, minced
• Generous pinch dried rosemary leaves (or 2 tsp. fresh)
• 1 lb. very small red potatoes (about 16 of 1 1/2 diameter), scrubbed
• 1/4 c. oil-cured black ripe olives, pitted and coarsely chopped
• 1 c. vegetable stock or bouillon
• Salt to taste
• Garnishes: minced fresh parsley and freshly
• Grated Parmesan (optional)

Preparation

Step 1

Heat oil in cooker. Sauté garlic and rosemary for 10 seconds; add potatoes and toss to coat with oil. Add olives and stock. Lock lid in place and, over high heat, bring to high pressure. Adjust heat to maintain high pressure and cook for 4 minutes. Reduce pressure with quick-release method. Remove lid, tilting away from you as steam escapes. Adjust seasonings, adding salt if needed. If potatoes are not quite cooked, replace lid and simmer over low heat for 1 or 2 minutes. Pour mixture through a fine-mesh strainer and set potatoes in serving bowl Garnish with parsley and Parmesan, or serve grated cheese on the side. Note: If larger potatoes are used, cut in half or increase cooking time.