Preparation:
Heat 3 tablespoons oil in heave medium skillet over mediumlow heat.
Add onion, tomato, garlic nd 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
untilmixture is reduced to 2 cups, about 8 minutes. Transfer mixture to
blender and puree until smooth. Season with salt and pepper.....may be
prepared on day ahead of time.....cover and chill. Before serving,
bring sauce to simmer, thinning with additional stock if necessary.
Heat remaining 3/4 cup of oil in a heave large skillet over medium
heat. Add potatoes and cook until golden brown and cooked through,
stirring occasionally about 20 minutes. Transfer potatoes to paper
towels and drain. Divide potatoes among plates. Bring sauce to
simmer. Spoon over potatoes. |
