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