BettyCrocker.com provides an easy, basic parsley potato recipe, and FoodNetwork.com recipe by Rachel Ray that uses small red potatoes and includes paprika. Both recipes take about 30 minutes to make and serve four to six.
To make Betty Crocker's parsley potatoes, add 1 inch of water to a Dutch oven and bring the water to a boil over high heat. Add 10 to 12 new potatoes and bring to a boil over high heat again. Reduce the heat and cook the potatoes covered for 20 to 25 minutes or until they are tender. Drain the potatoes and put them back in the Dutch oven. Drizzle 2 tablespoons of melted butter over the potatoes, and sprinkle with 1 tablespoon of chopped parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the potatoes to coat them with the seasonings.
Rachel Ray's recipe calls for 2 to 2 1/2 pounds of skinned small red potatoes. Boil the potatoes in salted water over medium heat until the potatoes are tender. Drain the potatoes and put them back in the pot to add 2 tablespoons of butter, 2 teaspoons sweet paprika, and 1/2 cup finely chopped parsley. Toss the pot to coat all the potatoes.