1. Add the halved Honey Gold baby potatoes to the Instant Pot.
2. Sprinkle garlic powder over the potatoes.
3. Season with sea salt and black pepper to taste.
Once the cooking is complete, allow a natural release for 5 minutes, then perform a quick getaway to release any remaining pressure.
Carefully remove the lid and check the tenderness of the potatoes using a skewer or paring knife.
1.Drain the cooking liquid from the potatoes. 2. Transfer the cooked potatoes to a large mixing bowl. 3 Add the melted unsalted butter and chopped fresh parsley to the potatoes.
4. Season with additional sea salt and black pepper, if desired. 5. Toss the potatoes gently to combine all the flavours.
4. Season with additional sea salt and black pepper, if desired. 5. Toss the potatoes gently to combine all the flavours.
1. Place the seasoned potatoes in a serving bowl.
2. Optionally, top the potatoes with freshly grated Parmesan cheese for an extra layer of flavour.
3. Serve the buttered parsley potatoes immediately.
1. Store any leftover parsley potatoes in an airtight container in the refrigerator for up to 4-5 days.
2. Enjoy your delicious Buttered Parsley Potatoes with the rich blend of flavours and textures!