Hungarian Paprika Potatoes |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This is based on a recipe from Jill Norman's book, The Complete Book of Spices. The recipe intro says, These potatoes are good with chops and sausages. Ingredients:
1 tablespoon unsalted butter |
1 tablespoon olive oil |
3 shallots, sliced |
2 teaspoons sweet hungarian paprika |
2 large tomatoes, skinned and chopped |
salt |
2 lbs potatoes, thickly sliced |
1 1/4 cups vegetable stock |
1 cup sour cream |
Directions:
1. Melt the butter with the olive oil in a Dutch oven, and saute the shallots until soft. Stir in the paprika and cook for a few minutes.
2. Add the tomatoes, salt to taste, and potatoes. Add the stock and sour cream.
3. Cover and cook in preheated 400 degree F oven for about 1 hour, until the liquid is nearly absorbed.
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