PAPRIKA’s POTATOES
4 servings
adapted from a Bon Appetit recipe

3/4 cup plus 3 tb extra virgin olive oil
1 large onion, chopped
1 large tomato, chopped
3 large garlic cloves, chopped
1-2 Tb. Paprika
2 Tb all purpose flour
1cup chicken stock (can be prepared with 1 chicken stock cube)

2 lbs. Simple potatoes (everyday potatoes), peeled, cut into 3/4 to 1 inch cubes
(like for potato salad)

Heat 3 tb oil in medium skillet over medium low heat. Add onion, tomato, garlic and paprika and cook approximately 10 minutes, stirring occasionally. Add flour and cook 3 minutes, stirring constantly. Gradually add the stock and bring to boil. Reduce heat and simmer until mixture is reduced to 2 cups (about 8 minutes). Transfer mixture to blender and puree. Season with salt and pepper.

Heat remaining oil at medium heat. Add the potatoes and cook until golden brown and cooked through, stirring occasionally, about 20 minutes. Transfer the potatoes to paper towels and drain. Serve in individual plates, covered by sauce.

For a picnic, carry the potatoes in a big covered container and the sauce in a covered bottle. Heat them in the grill or serve at room temperature. The sauce, then, must be carried in a covered thermos.