This flavourful potato recipe is a side dish version of a classic chicken paprikash.

Yield: Serves 4 – 6. 



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


  1. ​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.
  2. 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.
  3. Uncover and simmer until liquid is reduced and potatoes are tender. Serve immediately with sour cream.
Nutritional analysis per serving:

208 calories, 7.9 g fat, 5.3 g protein, 31.1 g carbohydrate, 4.7 g fibre, 240 mg sodium