Roasted Potatoes


  • 3 lbs. red new potatoes
  • 1 Tbsp. extra-virgin olive oil
  • 1/4 cup butter
  • 2 tsp. paprika
  • 1/4 cup parsley (chopped)
  • Ad
  • salt and pepper


Preheat oven 450 degrees F

Small potatoes (2inches or less) can be left whole, Cut the larger potatoes in half.

Place in a roasting pan or dutch oven.

Lightly coat with Olive oil.

Roast potatoes 20-25 minutes or until tender.

Melt Butter in a small pan with paprika.

Pour butter over the potatoes.

Sprinkle with parsley and salt and pepper.

Toss to coat all potatoes evenly.

Adapted from a recipe by Rachel Ray.


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