Crispy Roast Potatoes | KUHN RIKON

Crispy Roast Potatoes are far easier when you can steam them in just 7mins in your pressure cooker first! This will use a fraction of the water, energy and time - Check out this recipe by in-house Food Stylist & Cookware expert Maria from Kuhn Rikon. For full recipe cards and ingredients listings please join our private Facebook Group / kuhnrikoncookingclub

[@CalinSabau]

Thank you for your lovely efort to show us all the recipes! I always watch with pleasure!

[@jonlouis2582]

Excellent. Where we live our electric rates went way up recently. We have been using our Khun Rikon cookers more, and have seen significant savings.

[@yorkshirehousewife784]

I've used pressure cookers for 30+ years. My tip is to use the fat from your joint/roast this makes your roast potatoes taste wonderful and also makes cooking a lot cheaper (utilising what's going to waste means you don't need to buy extra). Draining the water from all veggies into the gravy a pan ( I use a spatula to prevent the potatoes from falling into the pan or a sieve sat on the pan) using the bi-products of the food you're cooking intensifies the flavour meaning you can reduce the salt.