Creamy paprika potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | large | Onion -- coarsely chopped |
| 1 | tablespoon | Paprika |
| 4 | larges | Idaho potatoes -- Peeled & |
| Sliced | ||
| 2 | cups | Chicken broth |
| ½ | cup | Sour cream |
| Salt | ||
| ⅓ | cup | Parsley or dill -- chopped |
Directions
Place the oil in a medium size heavy pot over medium-low heat. Add the onion and cook, stirring, until wilted, about 10 minutes. Remove the pot from the heat and stir in the paprika. Add the potatoes and broth. Bring to a boil, reduce the heat to medium, and simmer uncovered until the potatoes are tender, about 15 minutes. Stir in the sour cream and gently simmer 2 to 3 minutes to allow the flavors to blend. Season with salt and pepper and stir in the parsley.
Serve immediately.
Recipe By : All Around the World Cookbook From: Meg Antczak Date: 08-25-95 (21:42) (159) Fido: Cooking