This is a staple in our home since rice and corn are not allowed. The recipe is quick and easy. It's also healthier than fried potatoes.
Peel potatoes and wash. Cube the potatoes or cut into any desired form - strips, wedges, big chunks, small pieces, diced, etc.
Put into large pan. Sprinkle 1 tsp sea salt over potatoes. Pour 1 cup water over potatoes. Cover with lid. Cook on medium high for 20 minutes or until tender. When water's nearly gone, sprinkle 1-2 tsp paprika over potatoes and then stir for 1 minute to mix paprika in and "dry up" some of the potato juice.