Crunchy Potatoes

In a large covered pot, steam the potatoes in 1 inch of salted boiling water until they are just tender. Drain and cool. Cover and refrigerate overnight. Preheat oven to 350 degrees. In a food processor or blender, combine the parsley, shallots, salt and pepper. Process for 10 to 20 seconds, until finely chopped. Stir in melted butter. Spray a 9 by 13 inch baking pan with Pam. Cut the potatoes into small chunks and place them in the pan. Add the butter mixture and toss to coat the potatoes thoroughly. Sprinkle the Bake the potatoes for 2 hours, until crisp, stirring occasionally. potatoes with paprika.