Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------JUDI M. PHELPS----------------------------
3/4 c Olive oil +
3 tb Olive oil
1 lg Onion; chopped
1 lg Tomato; chopped
2 lg Garlic cloves; chopped
2 tb Paprika
2 tb All-purpose flour
1 c Chicken stock
1 1/2 lb Russet potatoes; peeled, cut
-into 1-in cubes

Heat 3 tablespoons oil in heavy medium skillet over medium-low heat.
Add onion, tomato, garlic, and paprika and cook 10 minutes, stirring
occasionally. Add flour and cook 3 minutes, stirring constantly.
Gradually add stock and bring to boil. Reduce heat and simmer until
mixture is reduced to 2 cups, about 8 minutes. Transfer mixture to
blender and puree until smooth. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and chill. Before serving, bring sauce
to simmer, thinning with additional stock if necessary)

Heat remaining 3/4 cup oil in heavy large skillet over medium heat.
Add potatoes and cook until golden brown and cooked through, stirring
occasionally about 20 minutes. Transfer potatoes to paper towels and
drain. Divide potatoes among plates. Bring sauce to simmer. Spoon
over potatoes.

Source: La Ardosa Restaurant, Madrid, Spain.

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