Paprika Parsley Potatoes
Serve with Pork Chops with Beer and Bacon Gravy and Quick Pickled Onions and Apples.
by Rachael Ray | on 01/22/10
Ingredients
- 2-2 1/2 pounds small red potatoes, larger potatoes halved
- Salt
- 2 tablespoons butter, cut into pieces
- 2 teaspoons sweet paprika or smoked sweet paprika
- 1/2 cup flat leaf parsley, finely chopped
Serves 4-6
Preparation
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; 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.
