I don’t know why I didn’t put two and two together to pair the anchovy butter sauce that we already love on pasta, bread - and chicken - with potatoes!  After  seeing the recipe that I adapted this from in a book called “Serve Yourself - Nightly Adventures In Cooking For One” by Joe Yonan ... I knew we’d fall in love with this and make it part of our regular rotation - it’s company worthy!

Cooking For One is an extremely multi-faceted term ... I’m not a “singleton” but I often cook for just myself when it comes to work-week lunches.  Eric is pretty simple when it comes to lunches during the week ... as for myself, one of my favorite things to do back-in-the-day was to go out to lunch ... things have changed ... and now I look forward to days when I have a little time to play in the kitchen for something that suits me perfectly!  Perhaps that is why I never know exactly how to identify an exact serving size ... I simply record down what I made and typically it’s more than plenty - but that’s for you to decide - and double, triple the amounts as desired!  So, anyway - whatever situation brings you to “cooking for one” ... embrace your season!

OK ...

FYI - If you want to make a smaller amount of potatoes - go ahead and make how many you need/want.  Be sure to keep the water amount the same (or as much as your manufacturer’s book recommends for successful pressure cooking).  Adjust the sauce amounts however you choose. 

We love the pressure cooker (yes, even for a small household)!!

Ingredients we used:

  1. - 1 pound baby Yukon Gold potatoes  (we wanted leftovers!!)

  2. - 1 cup water

  3. - 1 Tablespoon kosher salt

  4. - 2 Tablespoons unsalted butter

  5. - 1/2 teaspoon garlic powder

  6. - 1/2 of a lemon, juice + zest

  7. - 1/2 to 1 teaspoon anchovy paste

  8. - Handful fresh parsley, finely chopped, divided


Scrub potatoes.  Place the trivet or steaming rack in the bottom of your pressure cooker.  Pour water into the cooker.  Place the potatoes on top of the steaming rack/trivet.  Sprinkle salt over the top of potatoes.  Cook over High Pressure for 6 minutes.  Release the pressure naturally.

While the potatoes are cooking - make the sauce.  In a small saucepan, melt butter and add lemon juice, lemon zest, garlic powder and anchovy paste.  Heat and stir until the anchovy paste is dissolved.  Taste and adjust seasonings if needed.  Add half of chopped parsley to the sauce and remove from heat.

Back to the potatoes - once the pressure has released and you are able to open the lid, please do so carefully to avoid any escaping steam.  (If your potatoes are larger and are not fork tender - you can place the lid back on the pot and let them steam or you can return the lid and cook over High Pressure for another minute or two). Place the potatoes on a serving plate and sprinkle the remaining parsley over the top.  Spoon the anchovy butter sauce over the top and serve!

If making these in advance - for easy cleanup - use a store-bought Slow Cooker Liner and place in the crock of your slow cooker.  Add the potatoes and anchovy butter sauce.  Grab the slow cooker liner and close it with your hands, shake it to combine the potatoes with the anchovy butter sauce.  Heat over Warm or Low depending on when you plan to serve.  If making a day in advance, I would personally just hold off on adding the fresh parsley to the sauce and potatoes and do so when you reheat!

Click here for more Potato Recipes!  ENJOY!!!