4 servings
Ingredients
1/4 c + 1 tbsp EVOO
3 russet potatoes, cut into 1" pieces
coarse salt
2 onions, sliced into rings
1/2 tsp pimentón/paprika
2 tbsp chopped fresh parsley
Heat 3 tbsp oil in large skillet over medium-high heat. Cook potatoes, covered, for 5 minutes. Season with salt. Add remaining 2 tbsp oil and onions; stir. Reduce heat to medium, and cook, covered, for 5 minutes more. Uncover, and cook, tossing often, until potatoes and onions begin to brown, about 8 minutes.
Sprinkle with pimentón, and cook until potatoes and onions are golden brown and tender, about 8 minutes more. Toss with parsley, and season with salt.
