Tomato Potatoes-annrms

[wilderness]

Tomato Potatoes-annrms

Potatoes

Prep Time: 10 min Cook Time: 30 min Servings: 6 servings Source: Tasteofhome.com
Ingredients

2 pounds “new” (waxy) potatoes

1 large onion, peeled and diced small

2 tablespoons olive oil

1 tablespoon tomato paste

1 cup tomato sauce

1¼ cup chicken, vegetable, or beef broth (May need up to ½ cup more so I open a 14.5 ounce can.)

Salt and pepper, to taste

Smoked paprika (hot or sweet), to taste

2 large garlic cloves, minced

3 tablespoons minced fresh parsley, for garnish
Directions

1. Scrub the potatoes. Peel, if desired. Halve or cut them into thick slices, depending on size.

2. Heat the oil in a non-stick pan. Cook the onions on medium-low heat until translucent.

3. Add the tomato paste, stir well and cook for about 2 minutes, stirring often. Add potatoes and mix well. (Heat proof silicone spatula works well for this.)

4. Mix tomato sauce and broth, paprika, salt, and pepper. Adjust seasonings to taste. Add to potato mixture. Mix well. Turn the heat to low, and partially cover the pot. Cook for about 20 minutes, stirring several times until the potatoes are tender. Add a bit more broth if the dish becomes too dry,

5. Add the minced garlic cloves to the skillet, gently mix to combine and cook for a further 2-3 minutes. Garnish with parsley. Serve hot.


Potatoes

Prep Time: 10 min Cook Time: 30 min Servings: 6 servings Source: Tasteofhome.com
Ingredients

2 pounds “new” (waxy) potatoes

1 large onion, peeled and diced small

2 tablespoons olive oil

1 tablespoon tomato paste

1 cup tomato sauce

1¼ cup chicken, vegetable, or beef broth (May need up to ½ cup more so I open a 14.5 ounce can.)

Salt and pepper, to taste

Smoked paprika (hot or sweet), to taste

2 large garlic cloves, minced

3 tablespoons minced fresh parsley, for garnish
Directions

1. Scrub the potatoes. Peel, if desired. Halve or cut them into thick slices, depending on size.

2. Heat the oil in a non-stick pan. Cook the onions on medium-low heat until translucent.

3. Add the tomato paste, stir well and cook for about 2 minutes, stirring often. Add potatoes and mix well. (Heat proof silicone spatula works well for this.)

4. Mix tomato sauce and broth, paprika, salt, and pepper. Adjust seasonings to taste. Add to potato mixture. Mix well. Turn the heat to low, and partially cover the pot. Cook for about 20 minutes, stirring several times until the potatoes are tender. Add a bit more broth if the dish becomes too dry,

5. Add the minced garlic cloves to the skillet, gently mix to combine and cook for a further 2-3 minutes. Garnish with parsley. Serve hot.