Herbed Red Potatoes
4 servings (serving size 3 potatoes)
- 1 pound small red potatoes (about 12)
- 1 cup chicken broth
- - - - - - - - - - - - - - - - - - - - - - 3 tablespoons butter
- 1 tablespoon fresh flat leaf parsley or 1/2 teaspoon dried
- Salt and freshly ground pepper
Place cooking rack (or basket) and chicken broth in a Presto® 4-, 6-, or 8-quart 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; reserve. 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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