Butter Parsley Potatoes
For a quick and delicious side dish for spring, make these Butter Parsley Baby Potatoes that pair well with chicken and fish.
Servings 4
Calories 98kcal
Ingredients
- 1½ lbs 700g Honey Gold baby potatoes, cut in half
- 1 tsp garlic powder
- Sea salt and black pepper to taste
- 1 cup water or chicken broth
- 3 Tbsp unsalted butter melted
- ¼ cup fresh parsley finely chopped
- Freshly grated Parmesan cheese to serve, optional
Instructions
- Add the potatoes to the Instant Pot® and sprinkle with the garlic powder. Season with salt and black pepper, to taste, and stir to combine.
- Pour water or broth into the unit and cover. Lock the lid into place and flip the pressure valve to “Sealing.” Select the “Manual” setting on high and adjust the cooking time to 2 minutes.
- When the cooking time is complete, allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure. Once the pin drops and no more steam is coming out, carefully remove the lid and set it aside.
- Turn the unit off and drain the potatoes completely. Return the potatoes to the unit and add melted butter and parsley. Season with additional salt and black pepper, if desired, and toss to combine.
- To serve, transfer the potatoes to a serving bowl and top with some freshly grated Parmesan cheese, if desired. Enjoy!
Nutrition
Serving: 1 | Calories: 98kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 334mg