Crunchy Topped Potatoes

Recipe Ingredients

4 cups	948ml	Idaho potatoes - cut 1/2" strips (medium)
3/4 cup	177ml	Chicken stock
		= (or water)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Topping
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Minced onion
1		Garlic clove - minced
1/2 cup	73g / 2.6oz	Dried breadcrumbs
1/4 teaspoon	1.3ml	Basil
1/4 teaspoon	1.3ml	Thyme
1 tablespoon	15ml	Minced parsley
1 teaspoon	5ml	Paprika

Recipe Instructions

To make topping, heat butter in cooker and slowly saute the onion and garlic until onion has softened. Stir in the breadcrumbs and all other topping ingredients; season with salt and pepper. Cook over low heat until the breadcrumbs are toasted and crunchy. Set aside and wipe out cooker.

Arrange the potato strips in a steamer basket and sprinkle with salt and pepper. Pour broth or water into the cooker and lower steamer basket.

Close lid, bring to high pressure and cook for 4 minutes.

Release pressure according to manufacturer's directions, open lid and remove potatoes onto plate. Sprinkle with breadcrumb mixture and serve.

This recipe yields 4 servings.

Source:
Idaho Potato Commission @ http://www.idahopotato.com

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