Yield: 4 servings.
2 lbs. Idaho Potatoes, peeled and cut into 1" cubes
2 garlic cloves
8 oz. celery, chopped
8 oz. carrots, chopped
8 oz. onions, chopped
2 tsp. hot paprika
2 cups water
1 cup olive oil
2 Tbsp. all-purpose flour
to taste, salt and pepper
Heat 3 Tbsp. olive oil in a skillet. Add onion, carrots, garlic, celery and paprika and cook for 10 minutes. Add flour and cook 2 minutes. Then, add water and bring to a boil. Reduce heat and cook for about 10 minutes.
Transfer mixture to a blender and purèe until smooth. Season with salt and pepper. Set aside until ready to serve, or refrigerate to add to potatoes when prepared.
Heat remaining olive oil in large, heavy skillet. Add potatoes and cook until golden brown and cooked through; stirring occasionally for about 20 minutes. Pour the sauce mixture into the potatoes, stirring frequently until heated. Transfer the cooked potatoes into a hot serving dish.
Recipe Provided By: Chef Dario Lagoa, Cafe Iberico, Chicago.
Photo Credit: Idaho Potato Commission
