The lemon juice gives these potatoes an appealing fresh taste.
Recipe information
Yield
Serves 4 to 6
Ingredients
3 tablespoons olive oil
2 1/4 pounds russet potatoes, unpeeled, cut into 1/2-inch pieces
1 medium onion, chopped
1 teaspoon paprika (preferably Hungarian sweet)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
Preparation
Heat oil in heavy large pot over high heat. Add potatoes and sauté until beginning to brown, about 12 minutes. Reduce heat to medium. Add onion; sauté until onion is just tender, about 5 minutes. Mix in paprika. Cook until potatoes are tender, stirring occasionally, about 5 minutes. Sprinkle potato mixture with lemon juice and parsley. Season with salt and pepper.
