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3 tablespoon Olive Oil
¾ cup Olive Oil
1 large Onion, Chopped
1 large Tomato, Chopped
2 large Garlic Cloves, Chopped
2 tablespoon Paprika
2 tablespoon Flour
1 cup Chicken Stock
1½ pound Potatoes, Cubed
Heat 3 tb oil in heavy medium skillet over medium low heat. Add onion, tomato, garlic, and paprika and cook 10 minutes, stirring occasionally. Add flour and cook 3 minutes, stirring constantly. Gradually add stock and bring to boil. Reduce heat and simmer until mixture is reduced to 2 cups, 8 minutes. Transfer mixture to blender and puree until smooth. Season with salt and pepper. Can be prepared 1 day ahead. Cover and chill. Before serving, bring sauce to simmer, thinning with additional stock if necessary
Heat remaining oil in heavy large skillet over medium heat. Add potatoes and cook until golden brown and cooked through, stirring occasionally 20 minutes. Drain on paper towels and serve on plates. Bring sauce to simmer. Spoon over potatoes.
¾ cup Olive Oil
1 large Onion, Chopped
1 large Tomato, Chopped
2 large Garlic Cloves, Chopped
2 tablespoon Paprika
2 tablespoon Flour
1 cup Chicken Stock
1½ pound Potatoes, Cubed
Heat 3 tb oil in heavy medium skillet over medium low heat. Add onion, tomato, garlic, and paprika and cook 10 minutes, stirring occasionally. Add flour and cook 3 minutes, stirring constantly. Gradually add stock and bring to boil. Reduce heat and simmer until mixture is reduced to 2 cups, 8 minutes. Transfer mixture to blender and puree until smooth. Season with salt and pepper. Can be prepared 1 day ahead. Cover and chill. Before serving, bring sauce to simmer, thinning with additional stock if necessary
Heat remaining oil in heavy large skillet over medium heat. Add potatoes and cook until golden brown and cooked through, stirring occasionally 20 minutes. Drain on paper towels and serve on plates. Bring sauce to simmer. Spoon over potatoes.