4 large Idaho potatoes
2 Spanish onions
crushed red pepper (to taste)
1-2 tablespoons paprika
1 tablespoon diced garlic
salt & pepper


Wash and slice potatoes into ¼ inch thick rounds.
Put a pot of water in the stove add the potatoes and a little salt.
As soon as the water comes to a simmer, drain the potatoes.
This is par cooking.
Also, the peel should not be separated from the potato itself.
Meanwhile, peel the onion, cut it in half and slice it into thin strips.
Heat a sauté pan add 2 tablespoons of olive oil and the onions.
Sauté the onions for 5 minutes, stirring occasionally.
Add the garlic and a pinch or two of the crushed red pepper.
Stir well adding oil as needed.
Drain potatoes well and add them to the onions.
Mix gently, adding paprika, salt and pepper.
Allow potatoes and cook over medium low heat for 20 minutes or until fork tender.
Serves 6-8.