Paprika Parsley Potatoes

Serve with Pork Chops with Beer and Bacon Gravy and Quick Pickled Onions and Apples.


  • 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


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.

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