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      RECIPE TITLE "Garlic Butter Soy Potatoes" Author: chef Roy Yamaguchi, courtesy of HSN

    ... more great Roy Yamaguchi recipes on our GREAT CHEFS page!

    yieldsServes 4 time --- difficulty moderate


    3 ounces unsalted butter
    1 tablespoon garlic, minced
    4 russet potatoes, sliced into ¾-inch-thick rounds
    1 ½ cup chicken stock
    2 tablespoon soy sauce
    2 ounces olive oil
    Salt to taste
    Pepper to taste


    # In a pressure cooker over high heat, sauté the minced garlic with the olive oil until crispy and golden brown. Do not burn.

    # Quickly add the chicken stock and the rest of the ingredients into the pressure cooker.

    # Lock the lid in place and bring the pressure to high. Maintain the pressure and cook for about 4 minutes.

    # Release the pressure with the quick release. Remove the lid, tilting it away from you to release the excess steam. Check the potato for doneness.

    # Season with salt and pepper and serve.

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