Great start to potato salad, I have cooked a lot of potatoes for potato salad, soups and mashed potatoes, they are steamed, then I bake the potatoes in oven a few minutes to crisp the skin.
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Step 1: Ingredients:
4-6 Russet potatoes
1 cup water
Salt and pepper
Scrub potato skins well under cold, running water.
Prick potatoes with a fork or point of a knife serval places to shorten the baking time and to keep skins from bursting.
Place the potatoes in the pressure cooker.
Then, add a cup of water to the potatoes.
Add lid and lock into position of the pressure cooker.
Set the timer for 10 minutes at “high” pressure. Press "START".
The cooking time begins when the pressure cooker reaches the correct pressure.
Step 9: Meanwhile:
Pre-heat oven to 450 F.
When the timer reaches 00 and BEEPS, carefully turn “quick-release” method to release pressure.
Unplug pressure cooker. Carefully open the cooker lid, making sure your face isn't close to lid, as steam may burn you.
With tongs, remove the potatoes. Being careful not to damage the skins of the potatoes.
Lightly rub olive oil all over each of the potatoes, taking care not to burn yourself!!
For me, the easiest way to coat the potatoes with oil is, my hands.
Completely season each of the potatoes with salt and pepper, as desired.
Place potatoes directly on the rack in oven.
Place potatoes directly on the middle rack of the oven.
Baked potatoes is ready when a fork easily pierces its skin. If the potato is hard, bake it a little longer. However, be careful not to over bake, or the under-skin will dry up.
Remove from oven and slightly cool the potatoes on a cooling rack. When using a cooling rack, the underside of potatoes won't get soggy and skins stay crisp!!
Some great baked potato toppers include herbs, bacon, sour cream, onions, and cheese.
A great start to potato salad, I have cooked a lot of potatoes for potato salad and mashed potatoes in my pressure cooker.