Pour the potatoes, water, parsley flakes, garlic powder, onion powder, hot sauce and salt, pepper and cayenne pepper to taste to a Dutch oven or stockpot.
Boil for 20 to 30 minutes, or until the potatoes are very tender.
Drain potatoes and set aside to cool. If desired, peel away some of the skin to make the final presentation more striking.
Place a small saucepan over medium heat. Add the 2 heaping tablespoons of minced garlic to the saucepan. Heat until fragrant, stirring often.
Turn the heat down to medium-low.
Add the stick of butter, and let it melt into the garlic. Stir the minced garlic or garlic powder, hot sauce and salt, pepper and black pepper to the garlic/butter mixture.
Heat until the butter starts to foam, about 2 minutes. Add the fresh parsley, and stir until all of the ingredients are well-incorporated.
Remove the sauce from heat, and pour over the potatoes, tossing until all of the potatoes are covered with the garlic butter parsley sauce.
Serve immediately, see notes.
The sauce on the garlic butter parsley potatoes tastes best when served immediately. If you want to make this dish ahead, just boil the potatoes, let them cool and refrigerate them until you're ready to make the sauce.