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Parsley Potatoes Recipe (Instant Pot Version)

You’re simple going to love this quick and easy Parsley Potatoes Recipe (less than 20 min). Honey gold potatoes cook right in the Instant Pot in no time at all creating tender, buttery and incredibly flavorful potatoes every single time. 

Parsley Potatoes Recipe (Instant Pot Version)

Instant Pot Parsley Potatoes

Who doesn’t love potatoes?! They are a classic side dish that can be cooked so many wonderful ways. From Roasted Breakfast Potatoes to rich and creamy Garlic Mashed Potatoes, you can never go wrong serving them as a healthy and delicious side dish. But if you’ve never tried cooking whole baby potatoes in your Instant Pot, you’re in for one scrumptious surprise. 

Cooking baby potatoes in the Instant Pot is super quick and because they are actually pressure cooked, all the nutrients, like vitamin C and potassium, gets locked in making them a healthier version than boiled potatoes.

Another thing you’ll love about this recipe how the fresh flavor of parsley infuses the natural buttery flavor of the potatoes. It’s a side dish that the entire family is going to love. And because it’s takes so little prep work you’ll love too, especially on busy weeknights. 

Why We Love This Recipe

  • Perfect side dish that goes with any main course meal you want to serve them with.
  • Simple recipe that uses just a handful of wholesome ingredients.
  • No standing over a hot stove to boil potatoes. The Instant Pot does all the work for you in 20 minutes, including prep time.

Recommended Tools

  • Instant Pot
  • Sharp Kitchen Knife
  • Wooden Skewer
  • Serving Dish

Variations and Add-ins for IP Potatoes

  • Potatoes: The potatoes used for this recipe are Honey Gold baby potatoes. If you can’t find them in your local grocery stores, you can substitute with another type of potato, like new potatoes or small red potatoes or even finger potatoes. If using larger potatoes, cut into large bite-sized pieces.
  • Fresh Herbs: This recipe uses chopped flat leaf parsley, but thyme, basil and rosemary are wonderful with these potatoes as well.
  • Toppings: We love to top these potatoes with parmesan cheese, but you can go all out with toppings, like crispy bacon, chives and sour cream. You can also use other cheeses; cheddar and Monterey Jack are both great choices.

Parsley Potatoes Recipe Ingredients

  • Honey Gold baby potatoes, cut in half
  • Garlic powder
  • Sea salt and black pepper, to taste
  • Cold water or chicken broth
  • Real butter, unsalted and melted
  • Fresh Parsley (Italian parsley or curly parsley)
  • Optional: Freshly grated Parmesan cheese, to serve

How to Make Buttered Parsley Potatoes

honey gold potatoes cut for instant pot cooking

Step One: Prepare the Potatoes

  • Add the prepared potatoes to Instant Pot and sprinkle with garlic powder. Season with salt and black pepper, to taste. 

Step Two: Cook the Potatoes

  • Pour cold water or broth over potatoes and cover. Lock the lid into place and flip the pressure valve to “Sealing.” Next, select “Manual” setting to high and adjust the cook time to 2 minutes.
  • When cook time has been completed, switch to natural release for 5 minutes. Any remaining pressure can be quick release. Carefully remove lid and set aside. Take a wooden skewer or paring knife and poke a couple of the potatoes to make sure they are fork tender.

Step Three: Season and Serve

  • Drain the liquid from the cooked potatoes. Put the potatoes in large mixing bowl and add melted unsalted butter and chopped parsley. Season with additional salt and black pepper, if desired, and toss to combine.
  • Place potatoes in a serving bowl and top with some freshly grated Parmesan cheese, if desired.

Store leftover parsley potatoes in an airtight container the fridge for 4-5 days.

parsley potatoes with salmon and asparagus on a plate

FAQs

What are Some Ways to Serve Leftover Potatoes?

While they are a great side dish just the way they are, there are some other really tasty and healthy recipes you can make the next day with the leftovers:

  • Smashed Potatoes: Place the leftover baby potatoes on a cutting board. Take the bottom of a drinking glass and gentle press down until the potatoes begins to burst open. You can either bake them on a cookie sheet with a drizzle of olive oil over each potato, or you can cook them in a large skillet with a springle of kosher salt on each one.
  • Potato Salad: For a really delicious recipe, dice up the cooked parsley potatoes into bite sizes. Mix the potato pieces with your favorite potato salad dressing, boiled eggs and a little green onion.
  • Breakfast Casserole: Potatoes are my favorite way to add texture and flavor to breakfast casseroles. In a large bowl, mix together cooked breakfast sauce, diced potatoes, eggs, and your favorite cheese for a hearty and healthy breakfast. Once you have all the ingredients mixed together, add everything to a baking casserole dish and cook on 375 degrees f until the eggs are completely cooked.
  • Omelet: Finely chopped leftover potatoes are a great addition to your morning omelet. Add in some sautéed bell peppers and onions for a hearty cowboy style omelet.

Can I Freeze These Instant Pot Potatoes?

While you certainly can, the texture does change, and they can something become a little mushy once thawed.

Can I Peel the Potatoes?

You certainly can but peeling baby potatoes can be a little difficult, even using a vegetable peeler. If you don’t care for the peeling, you could use a larger potato like Yukon gold and just cut them into big chunks after you have peeled them.

parsley potatoes in platter

How to Reheat Parsley Potatoes

To reheat these potatoes, just place them in the microwave-safe bowl and heat for a couple of minutes. You can also reheat them an air fryer or in the oven if you want the skins to crisp up.

Want More Side Dish Recipes

pan of parsley potatoes

Parsley Potatoes in the Instant Pot

Published By Stephanie
You’re simple going to love this quick and easy Parsley Potatoes Recipe. Honey gold potatoes cook right in the Instant Pot in no time at all creating tender, buttery and incredibly flavorful potatoes every single time.
5 from 1 vote
Prep Time 10 mins
Cook Time 2 mins
Natural Release 5 mins
Total Time 17 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 140 kcal

Equipment

  • Instant Pot

Ingredients
  

  • lbs potatoes *preferably honey gold baby, cut in half
  • 1 t garlic powder
  • sea salt and pepper to taste
  • 1 c water or chicken broth
  • 3 T unsalted butter melted
  • ¼ c fresh parsley finely chopped
  • fresh grated Parmesan cheese optional, for serving

Instructions
 

  • Add the prepared potatoes to Instant Pot and sprinkle with garlic powder. Season with salt and black pepper, to taste. 
  • Pour cold water or broth over potatoes and cover. Lock the lid into place and flip the pressure valve to “Sealing.” Next, select “Manual” setting to high and adjust the cook time to 2 minutes.
  • When cook time has been completed, switch to natural release for 5 minutes. Any remaining pressure can be quick release. Carefully remove lid and set aside. Take a wooden skewer or paring knife and poke a couple of the potatoes to make sure they are fork tender.
  • Drain the liquid from the cooked potatoes. Put the potatoes in large mixing bowl and add melted unsalted butter and chopped parsley. Season with additional salt and black pepper, if desired, and toss to combine.
  • Place potatoes in a serving bowl and top with some freshly grated Parmesan cheese, if desired.

Notes

*If h0ney gold potatoes aren’t available, you can use red or finger potatoes. If using larger potatoes, cut into bit sized pieces. 

Nutrition

Calories: 140kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 11mgPotassium: 499mgFiber: 3gSugar: 1gVitamin A: 388IUVitamin C: 26mgCalcium: 20mgIron: 1mg
Keyword instant pot, potatoes
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