Garlic & Herb Potatoes

1 3/4 lbs. small red potatoes, scrubbed
1/3 c. butter, melted
2 T. minced fresh garlic
2 T. chopped fresh parsley
1 T. chopped fresh thyme 
1 t. seasoned salt
1 T. chopped fresh rosemary
1 t. paprika

Preheat oven to 425*.  Cut each potato into quarters.  Place in an ungreased 8" square baking dish.  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.

~Can use microwave prepared potatoes on HIGH stirring occasionally until tender, about 10 minutes.  Continue in 425* oven 6-8 minutes until crisp.
~Try chopped chives or oregano in place of rosemary & thyme.
~Extra Virgin Olive Oil (EVOO) can be used in place of butter for a healthier version.

VICKI's NOTE:  I did not use the fresh chopped spices.  I used the dried version and decreased the measurements in half.  We aren't a real strong spice family so that fit our tastes.  Also, I didn't use the rosemary at all.