Makes 4 servings. Difficulty
1-1/2 lb. russet potatoes, peeled and cut into 1 inch pieces 1 large onion, halved lengthwise and sliced thin crosswise Salt and freshly ground black pepper 1/4 teaspoon hot paprika 2 Tablespoons unsalted butter 1 Tablespoon olive oil 2 Tablespoons scallions, cut into 1/2 inch pieces
Place the potatoes in a medium saucepan and cover with water. Add about 1/2 teaspoon of salt to the water. Bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are just tender. Drain potatoes and let cool.
Heat 1 tablespoon unsalted butter in a large skillet. Add the onions. Cook the onions over medium heat, stirring occasionally, until the onions are very tender and golden. Transfer the onions to a plate and tent with foil to keep warm.
Add the remaining tablespoon of unsalted butter and olive oil to the skillet. When hot, add the potatoes. Cook, stirring occasionally, until potatoes are golden, about 8-10 minutes. Add the scallions and stir to combine. Season to taste with salt, freshly ground black pepper and paprika.