Best 2 Pressure Cooked Potatoes With Smoky Aioli Recipes
**Pressure-Cooked Potatoes with Smoky Aioli: A Flavorful and Versatile Dish**
Prepared in a pressure cooker, these potatoes emerge tender and bursting with flavor, while the smoky aioli adds a tantalizing touch. This versatile dish can be served as a main course or a delectable side, complementing a variety of proteins and vegetables. Not only will you find the classic pressure-cooked potatoes with smoky aioli recipe, but also delightful variations like Pressure-Cooked Cheesy Potatoes, Pressure-Cooked Garlic Herb Potatoes, and Pressure-Cooked Greek Lemon Potatoes. Each recipe offers a unique flavor profile, catering to different preferences. With minimal preparation and quick cooking time, these pressure-cooked potato dishes are a perfect choice for busy weeknights or special occasions.
EASY PRESSURE COOKER POTATOES
This is the easiest way I have come up with for cooking whole, skin-on potatoes to perfection for use in whatever recipe you need them for.
Provided by GhöstPepper
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
- Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.
Nutrition Facts : Calories 224 calories, Carbohydrate 51.2 g, Fat 0.2 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 1.8 g
POTATO WEDGES WITH SMOKY AIOLI
Steps:
- Place a large rimmed baking sheet in the oven; preheat the oven to 425 degrees F.
- Wash the potatoes well, then pat them dry. Cut each potato lengthwise into 1-inch-thick wedges. Toss the wedges with 1 tablespoon of the oil, 1 teaspoon salt and some pepper.
- Carefully remove the hot baking sheet from the oven and brush it lightly with oil. Arrange the wedges, cut-side-down, on the sheet in a single layer. Bake until the underside is golden brown and not sticking to the baking sheet, about 25 minutes. Use a metal spatula to loosen and flip the potatoes, then continue to bake until golden brown and crisp all over, about 20 minutes more.
- Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over low heat. Add the garlic and cook, stirring often, until golden, about 3 minutes. Add the paprika and cook 30 seconds, stirring. Remove from the heat and cool slightly; then stir the mixture into the mayonnaise.
- Sprinkle the potato wedges with parsley and serve with the aioli for dipping.
Tips:
- Choose the Right Potatoes: For a creamy and tender texture, opt for Yukon Gold or Russet potatoes.
- Use Fresh Herbs: Elevate the flavor of your potatoes with fresh herbs like thyme, rosemary, or parsley.
- Don't Overcook the Potatoes: Cooking them for too long can make them mushy. Aim for tender yet firm potatoes.
- Make the Aioli in Advance: The smoky aioli can be made ahead of time, allowing the flavors to meld.
- Serve Potatoes Warm: Enjoy the potatoes while they're warm for the best texture and flavor.
Conclusion:
Pressure-cooked potatoes with smoky aioli offer a delightful combination of creamy textures and bold flavors. With just a few simple steps, you can create a satisfying dish that's perfect for a weeknight meal or special occasion. Experiment with different herbs and spices to customize the aioli to your taste, and be sure to serve the potatoes while they're warm to fully appreciate their deliciousness.
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