RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1746
| View Recipe |
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| Recipe Name: |
Creamy Paprika Potatoes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-01-28
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.70
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.75 Cup oil, olive
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Directions:
Heat olive oil in a heavy skillet or crock pot on medium. Add potatoes and cook until golden brown and cooked through, about 20 minutes.
Drain on paper towels and serve with Paprika Sauce. |
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Paprika Sauce
(Add to shopping list) :
3 Tablespoons oil, olive
1 Tablespoon basil, fresh finely chopped
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Directions:
In a medium skillet, heat oil over medium-low heat. Add onion, tomato, garlic, and paprika. Stir occasionally for 10 minutes.
Add flour and basil and stir constantly for 3 minutes. Add chicken stock and bring to a boil.
Reduce heat to low and simmer until liquid reduces to 2 cups, about 8 to 10 minutes. |
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| Nutrition per Serving: |
| Calories: |
209 |
Total Carbs: |
24.0 |
Net Carbs: |
18.0 |
| Cholesterol: |
0.0 |
Fat: |
9.8 |
Protein: |
0.00 |
| Fiber: |
6.00 |
Sodium: |
0.00 |
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