Add the quartered red potatoes to a large pot and cover with water.

Stir in the Knorr chicken bouillon seasoning.

Bring to a boil and cook until the potatoes are fork-tender, about 10 minutes.

Drain the potatoes well.

In a large Pyrex measuring cup or microwave-safe bowl, melt the butter.

Whisk the melted butter with the Cavender’s Greek seasoning, crushed red pepper, and lemon juice.

Place the drained potatoes in a large mixing bowl.

Pour the butter mixture over the warm potatoes and gently toss or lightly shake the bowl to coat without breaking them up.

Sprinkle in the chopped parsley and gently toss again.

Transfer to a serving dish and serve warm.