Vegetables: POTATOES PAPRIKA by Recipe Cottage

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	POTATOES PAPRIKA

		Vegetable Oil Potatoes peeled and halved 1 Large Onion 1 or 2 cloves garlic, chopped Black pepper Paprika Thyme Chili Pepper Flakes or equivalent 1/4 can of tomatoes or equivalent Salt garlic powder Put a few tablespoons of oil in a Dutch oven or large pan with a close fitting lid. Heat the oil and add the potatoes. Fry over medium heat while turning to brown. Add the onion and fry to soften Add the garlic. (Do not overcook the garlic). Liberally sprinkle with paprika. Add a little thyme. Add salt and pepper, pepper flakes and a little garlic powder. Add some water to stop the frying process. Add some tomatoes or tomato sauce. Add some more water. (note the water will boil away during the cooking process and leave a nice rich sauce). Cover with a tight fitting lid. Cook slowly on the stove top for about 20 minutes stirring occasionally. Add a little water, as necessary, to keep the consistency of the sauce correct. OPTIONS: Cook the whole thing in the oven. This should take less attention than the stove top method. Change the salt to 'chicken flavour soup base'. Use a spicy tomato sauce. Vary the spices with Oregano or Marjoram or whatever suits you.