Parslied Potatoes

PaulaG's Note:

This is a Penzey's Spice recipe I picked up while in Dallas. A great recipe for a real meat and potatoes meal.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 3 lbs small red potatoes , peeled
• 1 tablespoon parsley flakes
• 1 ½ teaspoons sweet Hungarian paprika
• ½ cup butter
• ½-1 teaspoon kosher salt
• black pepper , freshly ground

Directions:

1. Bring a large pot of water to a boil and add the potatoes.
2. Cook for 25 to 30 minutes or until potatoes are fork tender.
3. Drain potatoes and place in large bowl.
4. Melt the butter, stir in parlsey, paprika and salt.
5. Mix well and finish off with a few grinds of black pepper.
6. Serve and enjoy.

Reviews

[Chef Buggsy Mate]

Paula, these potatoes are wonderful!!! I tried making parsley potatoes in the past from scratch, but they never seemed to pick up any flavor. I finally resorted to using caned baby potatoes. However your recipe has changed all that. My kids stated at dinner tonight that these potatoes were the best ever. The only thing I regret is I over cooked my potatoes slightly. Thanks for sharing your recipe. Made and reviewed for the 57th AUS/NZ Recipe Swap.

[Dave of Tucson]

Just like my Mom's. Excellent as is!

[**Mandy**]

A lovely side to our main last night. I added an Aussie spin and used sea parsley, saltbush flakes & mountain pepper. When the potatoes were draining I melted the butter in the same pot & then tossed the potatoes through the mixture on the stove for a lovely even coating. The paprika is a nice touch.