Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           Cup  olive oil + 3 tablespooons olive oil
  1              Large  onion chopped
  1              Large  tomato chopped
  2              Large  garlic cloves chopped
  2        Tablespoons  paprika
  2                     talbespoons allpurpose flour
  1                Cup  chicken stock
  1 1/2         Pounds  potatoes peeled and cut into 1in cubes

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.

Nutritional Information:

62 Calories (kcal); 2g Total Fat; (27% calories from fat); 3g Protein; 9g Carbohydrate; 0mg Cholesterol; 2152mg Sodium