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. Add onion and saute over medium heat for 10 minutes, stirring every 2 or 3 minutes. Stir in potatoes and lima beans and continue to saute for another 5 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 and paprika and serve.