2nd Dish " for Beth "

“Potatoes with Paprika Sauce” 

Serves 4

¾ cup oil plus 3 tablespoons of oil

1 large onion, chopped

1 tomato, chopped

1 capsicum, chopped

2 garlic cloves, chopped

2 tablespoons paprika
2 tablespoon red wine vinegar

1 cup homemade chicken stock or canned low salt broth

2 Chilies (100mm long 15mm dia. and not too hot)

Heat 3 tablespoons of oil in a heavy large skillet over medium
to low heat.

Add onions and garlic, sauté for 6 mins.

Add vinegar, tomato, paprika and red capsicum,

cook 10 mins, stirring occasionally.

Gradually add stock and bring to boil.

Reduce heat.

Add chilies, simmer until mixture is reduced to

2 cups, about 8 mins.

Transfer to a food processor and puree until smooth.

Season with salt and pepper.

Can be done 1 day ahead.

 

 

Before serving, bring sauce to a simmer, thinning with

additional stock if necessary.

Heat remaining ¾ cup oil in a heavy large skillet over

medium heat.

Add 4 potatoes, cut into 20mm dice (or baby potatoes) and

cook until golden brown and cooked through.

Transfer potatoes to paper towel and drain.
To serve plate potatoes and drizzle with sauce.
I think this is a great dish for winter, it was a hearty and spicy
sauce.

Again, it would go well with pasta or rice