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Title: Hungarian Potatoes With Paprika And Caraway
Categories: Hungarian
Yield: 1 Batch

400 g Small waxy potatoes (14 oz)
2 Onions; peeled
2 ts Caraway seeds; roughly
-crushed
1 ts Hot paprika
1 ts Sweet paprika
Salt and pepper
2 tb Olive oil or rendered pork
-fat

Preheat the oven to 180°C/350°F. Cut any larger potatoes in half --
you want all of them to be roughly the same size -- and cut the
onions in half-moon-shaped slices, about 1.5 cm (2/3") thick at the
thickest part.

Mix everything together in a roasting tin. Put into the oven for about
25-30 minutes, or until the potatoes are cooked through and
dark-golden. Shake the pan and stir the potatoes around every so
often. The onions will char a little at the tops, but that adds a
good flavor. You can serve them daubed with a little sour cream.

Recipe by Diana Henry

Recipe FROM: Roast Figs Sugar Snow by Diana Henry, London,
Octopus Publishing, 2005

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