Hungarian Paprika Potatoes

mersaydees's Note:

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."

• Total Time: 1 hrs 40 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 6

• 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 ¼ 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.

Reviews

[Mom2Rose]

ZWT4: Delicious!! We ate this with Hungarian Paprika Potatoes and they were perfect together!

[Kittencalskitchen]

too much liquid for the potatoes, they were swimming in the juice and it took away the flavor of the potatoes, I think I would omit the sour cream and reduce the broth if I should make it again, thanks for sharing!

[SweetsLady]

Nice side dish! My husband didn't even realize there were tomatoes in it. I would add in some more seasoning next time for us. Thanks, mersaydees!