Potato Stew

Potato Stew

You can make this stew with the last potatoes from storage or with the first potatoes of spring.

Potato Stew

Adapted from Herbst- & Wintergem├╝se by Anne Rogge


3 pounds potatoes, cut into 1-inch dice
2 onions, diced
2 cloves garlic, minced
3 Tbsp olive oil
1 l vegetable stock or water
100 g mushrooms, trimmed and cut into quarters
1 tsp tomato paste
1/2 tsp smoked paprika
salt and pepper


In a stock pot, heat the olive oil and fry the potatoes for a couple of minutes. Add the onion and garlic and fry for some minutes more. Add the stock to cover. Bring to a boil, add the mushrooms, tomato paste and paprika. Simmer for about 20 minutes until the potatoes are tender. Add salt and pepper to taste and serve with a drizzle of yoghurt.

No comments: