• 1 pound small red potatoes (about 12)
  • 1 cup chicken broth
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  • 3 tablespoons butter
  • 1 tablespoon fresh flat leaf parsley or 1/2 teaspoon dried
  • Salt
  • Freshly ground pepper, to taste

Place cooking rack (or basket) and chicken broth in a Presto® Pressure Cooker. Place potatoes on rack. Close cover securely. Place pressure regulator on vent pipe. Cook 5 minutes at 15 pounds pressure. Cool cooker at once.

Remove potatoes; set aside. Remove rack and discard broth. Add butter; allow to melt. Stir in parsley. Return potatoes to pressure cooker and coat in butter mixture. Season to taste with salt and pepper.

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Herbed Red Potatoes