- 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.