Bake or microwave potatoes in their
skins until tender, but still firm. When cool enough to handle, peel, and cut potatoes
into large cubes.
Heat oil in an extra wide skillet
or stir-fry pan over medium heat. Add onion and saute for 10 minutes, stirring every
or 3 minutes. Stir in potatoes and lima beans and continue to saute for an additional
minutes or so, or until potatoes are golden and lima beans are tender. Season to taste
with salt and pepper, then transfer to a serving dish. Sprinkle the top with parsley
paprika and serve.