Recipe by Sue Lau
Nice savory potatoes with a creamy sauce. Delicious!
Top Review by Roosie
Sorry, Sue, but I had trouble with this. I followed the directions precisely, but as I noticed when I first looked at the recipe, it seemed that it might be problematic to boil the potatoes without draining them. It was. I used just enough water to BARELY cover the potatoes, but there was so much left even after the taters were beyond done. I poured some out (losing a couple bits of onion and lots of paprika in the process) but the potatoes ended up overcooked and mushy (my fault for trying to get more water to dissipate- I uncovered it and boiled it for a while too, hoping for more evaporation) and I ended up overall, with a very souplike dish. The flavor was just okay, but that may have been because of the excess water and stuff. I will probably make this again but DEFINITELY boil the potatoes until just tender seperately then add them to the onions, garlic, paprika and sour cream and heat all that together like that. The flavor wasn't bad overall - the caraway flavor sort of disappeared, but the texture I ended up with really ruined it for me. For a soup, it's good- for potatoes, it's really not, at least with this technique.
- 2 medium onions, chopped
- 2 cloves garlic, crushed
- 3 tablespoons cooking oil
- 1⁄4 teaspoon caraway seed
- 2 tablespoons paprika
- salt (to taste)
- pepper (to taste)
- 6 medium potatoes, peeled and cubed
- 1 cup sour cream, room temperature
Directions See How It's Made
- Saute the onions and garlic in the oil in a large saucepan until onion is tender.
- Add caraway seed, paprika, salt and pepper and cook for 1 minute.
- Add potatoes and just enough water to barely cover the potatoes.
- Bring to a boil, then reduce heat, cover pan, and simmer for 15-20 minutes or until potatoes are tender.
- Stir in sour cream, and gently stir to coat; heat for 2-3 minutes more or until hot.