1/2cupfiltered water or gluten free chicken brothbeef broth, or vegetable broth
In a 12-inch cast iron skillet, brown the trinity - onions, green bell peppers, and celery - in the olive oil and butter for approximately 10 minutes.
Add the potatoes, parsley, paprika, and SP&C to taste.
Add the water or broth to the pot.
Cover, and cook over medium-low heat for 35 mins to 45 minutes, or until the potatoes are soft and lightly browned, stirring every 10 minutes to ensure that the potatoes do not stick to the bottom of the pan.
These potatoes keep well in the fridge, but don't freeze that well.If you want to get leftovers to taste like you just cooked them, fry the potatoes in a skillet with a little butter or olive oil for a few minutes before serving.