Steamed potatoes
The thyme and rosemary in the steaming basket will infuse the potatoes with
herby flavours as they steam. Lovely!
Serves 4
Pour the water into the pressure cooker. Spread the thyme or rosemary
across the bottom of the basket and lay the potatoes on lid. Sprinkle the
rock salt over and hang the basket over the surface of the liquid.
Clamp the lid on the pressure cooker and, although potatoes are
vegetables, set the steam setting to ‘meat’. Cook for 20 minutes before
releasing the steam and removing the lid.
Sprinkle with sea salt and freshly ground black pepper and drizzle with a
little olive oil before serving.
Alternatively, instead of finishing your potatoes like this, you can peel them
and use them for potato gnocchi, for mashed potato or for potato cakes.
29
•
500 ml/18fl oz water
•
a few sprigs of thyme
or rosemary
•
1.5kg/3
1
/2
lb potatoes, peeled
(or unpeeled and washed)
•
rock salt
•
sea salt and freshly ground
black pepper
•
extra virgin olive oil
