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
Directions
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.
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By rachc25_12123571
rome, 72
on August 10, 2011
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a great basic recipe that will never fail! easy in a pinch, and had great flavor. Its unfortunate that some ppl will give a recipe a bad review b/c they fail to season the water they had used to boil the potatoes in (as its the only time to add salt to get that flavor it needs. If you follow the recipe, and salt your water liberally, you wont be dissapointed, i promise! another great recipe
By annelieseb
Oxnard, CA
on June 03, 2011
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Very easy to make, would have probably tasted better had I used the "sweet" paprika. Will do so next time. But with that said, I would still use this recipe again.
By princess_april_...
RICHARDSON, TX
on January 28, 2011
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I made these potatoes with the beer bacon gravy pork chops tonight, and the whole meal was completely uninspired. I usually have success with Rachael Ray recipes, but my husband and I were very disappointed. They were so bland, and I love paprika. The color was beautiful, but I couldn't add enough salt to fix these bland potatoes. I was equally unimpressed by the pork chops. Find another Rachael recipe to try; these are not her best.
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