Crunchy Topped Potatoes
Serving Size: 4
Ingredients
- 2 tablespoons butter or margarine
- 2 tablespoons minced onion
- 1 clove minced garlic
- 1/2 cup bread crumbs
- 1/4 teaspoon basil
- 1/4 teaspoon thyme
- 1 tablespoon chopped parsley
- 1 teaspoon paprika
- 4 medium potatoes cut in 1/2 inch strips
- 3/4 cup chicken stock or water
To make the topping, heat butter in the cooker and slowly saute onion and garlic until onions are soft. Stir in bread crumbs and other spices, season with salt and pepper and cook over low heat until bread crumbs are toasted and crunchy. Remove and set aside. Wipe out cooker. Arrange potato strips in cooker basket and sprinkle with salt and pepper. Lower basket in cooker. Pour the broth in the cooker. Close the lid and bring up to pressure. Cook for 4 minutes. Reduce pressure by cold water method. Serve potatoes and sprinkle with bread crumb mixture.
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