Preparation

• 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