- 1 tablespoon olive oil
- 1 can (14-1/2 ounces) sliced potatoes, drained
- 1 small onion, cut into thin wedges
- 2 teaspoons minced fresh parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch salt
- In a small skillet, heat oil over medium heat. Add potatoes and onion; cook and stir for 10 minutes or until lightly browned. Combine the parsley, paprika, garlic powder, onion powder and salt; sprinkle over potato mixture and toss to coat. Cook 5-10 minutes longer or until onion is tender. Yield: 2 servings.
Originally published as Paprika Potatoes in Reminisce Extra December 2005, p 53
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Reviewed May. 13, 2012
I used dried parsley and should have only used 1 tsp instead of the 2... had too much parsley flavor! Very good other than that.