Instructions: Cook garlic and onion in olive oil in Dutch oven over medium heat until onion begins to brown around edges, 4 to 5 minutes. Remove from heat and stir in paprika. Add tomatoes and stir in salt. Cover and cook over low heat 20 minutes.

Cut each potato lengthwise into 6 wedges. Cook potatoes in boiling salted water 10 minutes, then drain and add to tomatoes. Cover and cook until potatoes are tender, 10 to 15 minutes more. Garnish with parsley and serve.

This recipe yields 6 servings.

NOTES :

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