Ingredients
- 2 pounds baby potatoes (red or yellow), washed
- 3 tablespoons olive oil or melted butter
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon Dijon mustard (optional, for extra zing)
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15–20 minutes. Drain well.
- If you like, you can gently smash the potatoes with the back of a spoon for more crispy edges.
- In a large bowl, whisk together olive oil or melted butter, garlic powder, Dijon mustard (if using), smoked paprika, salt, and pepper.
- Add the warm potatoes to the bowl and toss until evenly coated.
- Sprinkle with fresh parsley, chives, and Parmesan cheese (if using). Toss again to combine.
- Serve warm as a flavorful side dish!
If you’d like, I can tailor it to a specific cuisine (like Mediterranean or Cajun) — just say the word!