Contributed by Chef Jesse Cool
1 1/2 pounds boiling potatoes
1 1/2 cup chicken or vegetable stock
1 1/2 teaspoon salt
1 cup sour cream
1/2 teaspoon paprika
3/4 teaspoon caraway seeds
2 tablespoons chopped parsley
2 green onions chopped
Wash and peel the potatoes. Slice into 1/2 inch pieces. Place in a 10 inch sauté pan and cover with the liquid. Over high heat, bring water to a simmer. Add 1/2 teaspoon of the salt and cook for about 20 to 25 minutes or until the liquid is gone. Add more if potatoes need to cook longer.
In a small bowl, combine the sour cream, paprika, caraway seeds, and remaining salt. Add to the pan with the potatoes and heat for about 3 minutes more, turning the potatoes until the sauce is hot and bubbly. Stir in parsley and green onions.
Serves four
*Vegetarian,*Gluten-Free
