Paprika parsley potatoes

  • 1 kg small red skinned potatoes
  • Salt
  • 2 tbsp. butter, cut into pieces
  • 2 tsp. sweet paprika or smoked sweet paprika
  • 40g finely chopped flat-leaf parsley
1) Put the whole smaller potatoes and halved larger potatoes into a saucepan, cover with water and bring to a boil over medium heat. Add the salt and cook until the potatoes are tender.

2) Drain the potatoes and return them to the hot saucepan on the stove. Add the butter and when it begins to melt, sprinkle in the paprika and the parsley. Toss to coat the potatoes with the butter mixture and transfer to a serving bowl.

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