ROASTED POTATOES

SERVES 6

This is so good. The melted butter browns the potatoes as they roast and gives a rich, nutty flavor. When cutting the slits, place the potato on a large spoon. The sloped edges of the spoon will prevent the knife from cutting through the bottom of the potato.

INGREDIENTS

2 pounds small red-skinned potatoes (of fairly equal size)

4 tablespoons melted unsalted butter

Salt and pepper to taste

2 tablespoons chopped fresh parsley

Paprika

Wash potatoes and peel if desired. Cut slits as thin as possible in each, being careful not to cut all the way through bottom. Place in one layer in baking dish. Pour melted butter over all. Salt and pepper to taste. Cover tightly and place in preheated 400° F oven. Roast for 45 minutes, then check for doneness. Replace cover and continue roasting until fork tender, about 15 more minutes, depending on size of potatoes. Before serving, baste with butter in bottom of pan; sprinkle with parsley and paprika. Serve immediately.

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