Roasted Red New Potatoes with Sweet Paprika Butter and Parsley
- 3 pounds small red new potatoes
- 1 tablespoon extra-virgin olive oil
- 1/2 stick butter
- 2 teaspoons sweet paprika
- 1/4 cup parsley leaves, chopped
- Salt and pepper
Preheat oven to 450 degrees F.
Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender. Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.
Recipe courtesy of Rachael Ray