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.

2 thoughts on “Roasted Red New Potatoes with Sweet Paprika Butter and Parsley

  1. Hi Karen, This Sounds Yummy. I always say: I never met a potato I didn’t like! Question: Where do you get your new potatoes? I find the ones they sell as “new,” the little red ones packaged in a plastic bag you sometimes see in markets, have quite thick skins already. With real new potatoes (eg that you grow in your garden) the skins just peel off with when you rub them with your fingers. Not that I peel the potatoes but with new potatoes the skin is so thin the salt goes right in…yum, I’m getting hungry for summer food!

  2. I just buy whatever is in the supermarket. The cooking process is just right for those, whether they are thick skinned or thin. They turned out ultra yummy, o I am not complaining.

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