Roasted Paprika Parsley Potatoes


  • 3 pounds small red new potatoes
  • 1 tablespoon extra-virgin olive oil
  • ½ stick butter
  • 2 teaspoons sweet paprika
  • ¼ 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.

  • Source: Rachael Ray
  • Prep Time: 5min
  • Cook Time: 25min
  • Total Time: 30min
  • Recipe Yields: 6 servings


  1. […] red pepper fan, so my roulades tend to look more like burritos. I served my stuffed chicken with Roasted Paprika Parsley Potatoes and some broccoli from the Barefoot Contessa. Share this: Pin ItLike this:LikeBe the first to […]

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