Duromatic Pressure Cooking Tips: Potatoes

Cooking Potatoes

The variety of hybrid potatoes available in whole food stores today is simply staggering. From Yukon Gold to blue and even purple potatoes, most of these varieties taste pretty much the same when all their unique taste is boiled out of them. But when you cook these precious "Earth Apples", as they are called in France, in a pressure cooker, you won't believe the taste!

For potatoes cooked in their skin, choose potatoes of even size. Wash them well, do not add any salt. If cracking of the skin is desired, cool pressure cooker under cold water immediately after cooking. To prevent skin cracking use the Natural Release Method.

When cooking whole potatoes place 1/2 cup water in pressure cooker. Insert the trivet (perforated stainless steel disk included in all units except the Pressure Frypans and Risotto Cooker) into the pressure cooker and lay the potatoes on top. Water should not touch the potatoes. The amount of potatoes you use will not increase or decrease cooking times.

Cooking times will vastly differ depending of size, age and type of potato you use. Times are based on second red ring using the Natural Release Method, when cooking time is reached.

Cooking times are based on potatoes stored at room temperature. With larger potatoes pressure may drop below 2nd red ring after your initial heat adjustment on the stove. We suggest not adjusting the heat to "low" heat for first 5 minutes. Keeping the heat at medium will prevent the pressure from dropping. Also consider how long it will be before you eat the potatoes, as the insides will keep cooking after they have been removed from the cooker.

"Potatoes are as close to nutritionally complete as almost any vegetable. Packed with vitamins C and B complex, fiber and various minerals - including potassium, calcium, iron, and magnesium - they are virtually fat free." - Country Living's Healthy Living