Ingredients

　　Microwave potatoes until done but still firm. Plunge into a bowl of ice water. When cool enough to handle, peel and slice. Sauté in a small amount of olive oil. When the potatoes begin to turn golden, add lots of sliced scallions and a generous sprinkling of paprika (use smoky Spanish paprika if you like; see Note on page 194). Continue to sauté until the potatoes brown lightly. Add some minced garlic along with the scallions if you’re a garlic fan.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).