Smokey Parmesan Parslied Potatoes

Potatoes, albeit how high in carbs they are, are literally my absolutely FAVORITE vegetable.  I truly think it stems from growing up and my only eating 3 vegetables – corn, canned peas (ONLY CANNED) and potatoes.  My mother, hands down, made the best parslied potatoes EVER!  Every birthday she always made them and ham & peas in a bechamel sauce over burnt toast.

While I was making the Apple & Onion Pork Roast the other day, I instantly knew I wanted to make these. This, folks, are meals *I* grew up on.  Simple, comfort foods…

Every time I make these I’m always reminded of my Mom and I just get the biggest smile 🙂

Enjoy!

Smokey Parmesean Parslied Potatoes

• Author: The Kitchen Whisperer

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Ingredients

• 3 lbs small red potatoes, cubed into 1” chunks – I leave the skin on
• 2 tablespoon fresh parsley, chopped or 1 tablespoon dried parsley flakes
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon smoked paprika
• 1/2 cup butter, unsalted
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

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Instructions

1. Add the cut potatoes to a large pot and fill with enough cold water to cover the potatoes by 1”.
2. Add 1/2 teaspoon of salt to the water.
3. Over medium-high heat, cook for 25 to 30 minutes or until potatoes are just fork tender.
4. Drain potatoes and place in large bowl.
5. Melt the butter, stir in parsley, paprika, Parmesan cheese, remaining salt and black pepper.
6. Pour the ingredients over the hot potatoes.
7. Gently combine.
8. Adjust salt/pepper to taste.

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