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3 lbs. sm. new white or red potatoes
6 tbsp. unsalted butter
3 tbsp. olive oil
3 lg. garlic cloves, crushed through a press
1/2 c. chopped fresh parsley
1 tbsp. minced fresh thyme or 1/2 tsp. dried thyme
1 1/2 tsp. minced fresh or crushed dried rosemary
1 1/2 tsp. paprika
Dash of cayenne pepper
1/2 tsp. salt, optional
1/2 tsp. freshly ground black pepper

Preheat the oven to 375 degrees. Scrub the potatoes well and pat dry. Cut into chunks. In a large roasting pan, melt the butter in the oil over moderate heat. Add the garlic, parsley, thyme, rosemary, paprika and cayenne pepper. Roll the potato chunks in the seasoned butter to coat well.

Bake, basting and turning the potatoes in the seasoned butter for about 45 minutes or until the potatoes are tender and the edges begin to brown. Season with salt and pepper. (Serves 6 to 8).

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