Parmesan Red Potatoes Recipe

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Parmesan Red Potatoes Recipe
Parmesan Red Potatoes Recipe photo by Taste of Home
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Parmesan Red Potatoes Recipe

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"Ever since I bought a pressure cooker, my busy family hasn't had to miss out on otherwise time-consuming suppers," relates Coleen Morrissey. In Sweet Valley, Pennsylvania, she prepares tender cheesy potatoes that soak up flavor from chicken broth and seasonings.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + cooling

Ingredients

  • 4 unpeeled medium red potatoes, quartered
  • 1/3 cup grated Parmesan cheese
  • 3 teaspoons garlic powder
  • 1 can (14-1/2 ounces) chicken broth
  • 2 tablespoons minced fresh parsley

Directions

Place potatoes in a 6-qt. pressure cooker. Sprinkle with cheese and garlic powder; add broth. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 6 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
Remove from the heat; immediately cool according to manufacturer's directions until pressure is completely reduced. Sprinkle with parsley. Yield: 4 servings.
Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).
Originally published as Parmesan Red Potatoes in Quick Cooking September/October 2004, p57

Nutritional Facts

1 each: 137 calories, 4g fat (2g saturated fat), 7mg cholesterol, 566mg sodium, 20g carbohydrate (0 sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 4 unpeeled medium red potatoes, quartered
  • 1/3 cup grated Parmesan cheese
  • 3 teaspoons garlic powder
  • 1 can (14-1/2 ounces) chicken broth
  • 2 tablespoons minced fresh parsley
  1. Place potatoes in a 6-qt. pressure cooker. Sprinkle with cheese and garlic powder; add broth. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 6 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
  2. Remove from the heat; immediately cool according to manufacturer's directions until pressure is completely reduced. Sprinkle with parsley. Yield: 4 servings.
Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).
Originally published as Parmesan Red Potatoes in Quick Cooking September/October 2004, p57

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