​1 cup (250 mL) chicken broth
1 tbsp (15 mL) tomato paste
1 tbsp (15 mL) paprika
1/4 tsp (1 mL) caraway seed
1/4 tsp (1 mL) salt
2 tbsp (25 mL) oil
1 cup (250 mL) diced green bell pepper
1 cup (250 mL) diced onion
4 cups (1 L) sliced unpeeled red potatoes (1/4 inch/6 mm)
Sour cream

​Combine broth, tomato paste, paprika, caraway seed and salt; set aside.  Heat oil in a large nonstick frypan over medium heat.  Add green pepper and onion; sauté until softened, about 3 – 5 minutes. Transfer green pepper and onion to a plate.

Place half of potatoes in same frypan in a single layer.  Spread green pepper and onion on top.  Top with remaining potatoes. Pour broth mixture evenly over top.  Bring to a boil over medium heat.  Reduce heat and simmer, covered, for 25 minutes.

Uncover and simmer until liquid is reduced and potatoes are tender.  Serve immediately with sour cream.  Serves 4 – 6. 

Last updated on February 15, 2019