Smokey Parmesean Parslied Potatoes

  • Author: The Kitchen Whisperer

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  • 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


  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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