Paprika Parsley Potatoes (Rachael Ray)

By Venzie

Ingredients

• 2 to 2 1/2 pounds small red skinned potatoes
• Salt
• 2 tablespoons butter, cut into pieces
• 2 teaspoons sweet paprika or smoked sweet paprika
• 1/2 cup finely chopped flat-leaf parsley

Preparation

Step 1

Prep 5 min Inactive Prep-- Cook 20 min Total:25 min

Put the whole smaller potatoes and halved larger potatoes in a pot, cover with water and bring to a boil over medium heat. Salt the water and cook until the potatoes are tender.


Drain the potatoes and return them to the hot pot on the stove. Add the butter, and when it begins to melt, sprinkle in the paprika and the parsley. Toss to coat the potatoes with the butter mixture and transfer to a serving bowl.