Ingredients:
1 3/4 lbs small red potatoes, scrubbed
1/3 cup butter, melted
2 tbsp minced fresh garlic
2 tbsp chopped fresh parsley
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tsp seasoned salt
1 tsp paprika
Directions:
1. Preheat oven to 425 F.
2. Cut each potato into quarters. Place in an ungreased 8-inch square baking dish.
3. Combine the remaining ingredients in a small bowl. Mix well. Pour over the potatoes and stir well. Bake until the potatoes are tender, 20-25 minutes. Serve.
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