Paprika Potatoes

Sorry, Sue, but I had trouble with this. I followed the directions precisely, but as I noticed when I first looked at the recipe, it seemed that it might be problematic to boil the potatoes without draining them. It was. I used just enough water to BARELY cover the potatoes, but there was so much left even after the taters were beyond done. I poured some out (losing a couple bits of onion and lots of paprika in the process) but the potatoes ended up overcooked and mushy (my fault for trying to get more water to dissipate- I uncovered it and boiled it for a while too, hoping for more evaporation) and I ended up overall, with a very souplike dish. The flavor was just okay, but that may have been because of the excess water and stuff. I will probably make this again but DEFINITELY boil the potatoes until just tender seperately then add them to the onions, garlic, paprika and sour cream and heat all that together like that. The flavor wasn't bad overall - the caraway flavor sort of disappeared, but the texture I ended up with really ruined it for me. For a soup, it's good- for potatoes, it's really not, at least with this technique.

some thing that helps me with this recipie is mixing the sour cream, flour and water, then adding it to the cooked potatoes. Boil a few extra min. to get the raw flour taste out. Just like making gravy!