Preheat oven to 350 degrees and spay a shallow baking dish with non-stick cooking spay.
Melt the butter in the bowl and whisk in the paprika, salt, pepper and parsley flakes, mixing well. Toss the potatoes in the butter mixture until all are well coated. Add the onions (optional) and toss again.
Transfer the potatoes to the baking dish and bake for 45-60 minutes uncovered, turning and checking for doneness about halfway through the cooking time. Continue cooking until potatoes are tender. The smaller you dice the potatoes the quicker they will cook.
Instead of the chopped onions I've used dried chives in these potatoes and we actually like them better. Any combination of herbs you like would work with this.
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 15.3mg||5 %|
|Sodium 347.9mg||12 %|
|Potassium 1131.5mg||30 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 40.7g|
|Protein 5.5g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 257
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