Potatoes with Parsley
- Serves 4
- 6 small Yukon Gold potatoes, quartered (2 inch chunks)
- 1 Tbsp. butter
- salt and pepper to taste
- 1 Tbsp. parsley, chopped
- 1 cup water
1.Wash potatoes and place in pressure cooker with 1 cup of water.
2.Close and lock the lid in place.
3.Heat on high until pressure builds and the indicator rod rises to maximum pressure.
4.Turn down the heat. Cook for 5 minutes.
5.Turn off the heat, and release the pressure by slowly pressing the button on the handle.
6.Once all pressure is released, open the lid.
7.Drain and toss potatoes with butter and parsley.
8.Season to taste with salt and pepper.