Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
So easy to prepare, and tasted great. The only think I would change is to add more garlic cloves.
Came out delicious! Made my own modifications… Diced five cloves of garlic and sauted in oil before adding potatoes and seasoning. Used herbs de province instead of rosemary… Small change I’d make next time to this dish is piercing the potatoes before adding to the pot!
This was the first recipe I made with the instant pot that failed miserably. I am not sure why it turned out bad. The flavor was there. However the potatoes were mushy and there was so much liquid left. The potatoes had no crunch.
I will give this recipe one more try and next time I won’t cut the potatoes before I cook them.
This was easy and super delicious. I added 4 large carrots to it and just used rosemary, garlic powder, onion powder, salt and pepper with vegetable broth – no oil at all. It was superb!
This was fast & fabulous! Iuaed dried rosemary, paraley, basil & oregano with olive oil. OMG!!! Sooooo good! We usually eat potatoes with butter & sour cream but this didn’t even need it.
I tried this one yesterday causing a mess. After the sauté function I used the pressure cooking fuction and after 3 minutos the IP showed up a “BURN” message. I tried twice again with no better results.
I decided to put the potatoes into the air fryer.
I don’t understand why there is so much water left 🙁 I used a IPLUX60 V3
Saute timing is grossly underestimated. If you want color on the skin, you need to saute for 25-30 minutes. Pressure cooking time was perfect. Potatoes come out soft NOT crispy. This recipe nicely complements fish. There is quite a bit of water left at the bottom after cooking which makes the potatoes a bit soggy.
Thefirst try was a huge failure, very mushy. The next time, On the advice of a coworker, I did the pressure cooking first, set it for 7 minutes. THEN I drained the pot, added a tablespoonful of olive oil and set it on sautee to brown them. That was much more successful.
Roast Potatoes cooked in oven much better than this recipe. I followed the instructions exactily. Did not turn out at all as i expected. Disappointed.
Not bad. Subbed dill for rosemary and turned out well.
They were delicious but little dry
Delicious and cooked just right. Used baby potatoes that were 2 to 3 inches around and left the skin on. Also substituted stock for water which was fine.
I felt the potatoes would have been much better in a skillet or in the oven. This was the first thing I have made in the instant pot that I haven’t cared for.
Wow, the results are polar opposite. As someone who hasn’t tried this recipe yet I wonder what advice the author would suggest. I haven’t seen her chime in on any of the replies.
Since potatoes do not absorb water their will still be water left that needs to be drained.
Instant Pot and not the author.
It comes to expectation and preference. This recipe mimics roasted potatoes since it is cooked with wet heat . If you would like a more crispy roasted potatoes you can pressure cook first then broil them second. Also the softness of the potatoes is a preference for people some like it cooked but not too soft where others like a very soft potato.
So it’s in the pot, I have not tried it yet, but I don’t have a pressure cook button lots of these recipes say that, i just pushed steam… hopefully it works
Need to add salt with the water. I used stock, which helped. Potatoes had great flavor. Did not cook for 11 minutes, as I saw the “mushy” comments. Pressure cooked on high for 6 then left rest naturally. Wish there was a way to make sauce out of the remaining liquid.
How to access the recipe’s instructions.
Nevermind, I figured it out.