Ingredients
The following ingredients have 2 Servings
- 1 cup water
- 2 -4 extra large Idaho Russet Potatoes ( 13-14 ounces)
- 1 teaspoon olive oil
- generous pinch salt
Instruction
- Place 1 cup water in the bottom of the Instant pot or pressure cooker.
- Place a rack or steamer basket over the water ( water level should be lower than the rack).
- Wash ( or scrub if necessary) and pat dry the potatoes. Poke with a fork in 3-4 places each.
- Rub each with a little oil ( just enough to lightly coat) and salt generously.
- Place the potatoes in the steamer basket and set pressure cook setting to high.
- Pressure cook on high for 16 minutes.
- If your potatoes are larger than 14 ounces, pressure cook for 18-20 minutes.
- Let pressure release naturally for the best results.
- To crisp the skin (optional) place them directly on the rack in a hot convection or toaster oven for a few minutes.
