Hungarian potato fozelek

Krumpli fozelek is a Hungarian main dish, usually served with a nice slice of bread and some sort of meat topping, like garlicky deep-fried meatballs. It's very tasty on its own as well, and super-cheap.

Ingredients
2 lb potatoes
400mL sour cream
1 yellow onion
1 clove garlic
1 tsp paprika
1 tsp Piros Arany (Hungarian paprika sauce)
0.5 tsp black pepper
3 bay leaves
2 tbsp vegetable oil
1 tsp vegeta
salt
water
2.5 tbsp flour

Preparation
Slice the potatoes to quarter inch slices, after peeling and washing them. Chop the onion, mince the garlic.

To a large skillet add the oil and onions. Cook until translucent.

Add the spices and pre-cook them for about 30-60 seconds, stirring constantly. Take care not to burn them! We are just extracting the flavors.

Add the potatoes and salt them to taste. Just imagine they are an equal amount of buttered bread, and you are salting it. Add enough water to cover.

Bring to a boil and simmer covered, stirring occasionally until the potatoes are done, but remain firm.

Mix the sour cream with the flour until smooth. Slowly begin to add spoonfuls of the water on the potatoes to the sour cream, stirring until smooth. When the sour cream mixture is possible to pour, add it to the potatoes, stirring constantly, to avoid clumping.

Serve!