DIETS: LC GF VG VT
Serves 6

Ingredients: 

• 2 1/2 pounds small red potatoes, quartered (leave skin on)
  
• 2 Tablespoons butter, melted (vegan, if desired)
  
• 1 Tablespoon olive oil
  
• 1 teaspoon dried rosemary (crushed); or 1 Tablespoon fresh rosemary, minced
  
• 3 garlic cloves, minced
  
• 1 teaspoon sweet paprika
  
• 2 Tablespoons fresh parsley, minced
  
• salt/pepper, to taste
  

Instructions: 

• Put quartered potatoes in a large saucepan.  Cover with water (at least 2 inches above potatoes). 
  
• Bring to a boil.  Reduce heat to medium-low and simmer for 20-25 minutes or until tender. 
  
• Drain and add remaining ingredients, toss well, serve hot!
  
• These can also be made in a slow-cooker: Combine all ingredients (add 2 Tablespoons water). Cover and cook on low for 7-8 hours or high for 3-3.5 hours until tender. 
  
• These can also be made roasted: Drizzle potatoes with olive oil and sprinkle with salt & pepper.  Roast in 425F oven for 20-25 minutes.  Then toss with all remaining ingredients and serve.
  

Nutrition Info Per Serving: 
Calories 190
Total Fat 6 g
Cholesterol 10 mg
Sodium 66 mg
Potassium 885 mg
Total Carbohydrate 31 g
Dietary Fiber 4 g
Sugars 3 g
Protein 4 g