- Cook Time
- Prep Time
- 2 lb Idaho potatoes, peeled and cut into 1 inch cubes
- 2 cloves garlic
- 8 oz Celery
- 8 oz Carrots
- 8 oz Onions
- 2 tsp Hot paprika
- 2 cups Water
- 1 cup olive oil
- 2 Tbsp Flour
- Salt & pepper to taste
1 Heat 3 Tbsps of olive oil in skillet.
2 Add onion, carrots, garlic, celery and paprika and cook 10 minutes.
3 Add flour and cook 3 minutes, add water and bring to boil.
4 Reduced heat and cook about 10 minutes.
5 Transfer mixture to blender and puree until smooth.
6 Season with salt and pepper.
7 Heat remaining olive oil in heavy large skillet.
8 Add potatoes and cook until golden brown and cooked through, stirring occasionally about 20 minutes.
9 Transfer the cooked potatoes into a hot serving dish and pour the sauce over.
Source: Idaho Potato Commission