Potato paprikas

A traditional Hungarian dish usually served with a slice of bread and pickles or in the Eastern part of the country with rummy sour-cherry compote. It's an excellent side dish to serve with roasted chicken.

Ingredients
1 pound of potatoes
1 tbsp hot Hungarian paprika
1 large yellow onion
1 tbsp vegetable oil
1 clove garlic
1 tbsp Piros Arany (Hungarian paprika paste)
1/2 tsp ground black pepper
2 bay leaves
salt
water

Preparation
Dice the onion and saute in the oil until translucent. It's best to do this in a flat saucepan. Meanwhile peel and dice the potatoes evenly to half inch cubes. Wash twice with cold water.

Mince the garlic. When the onions are soft, add the minced garlic and cook for 30 seconds until fragrant. Pull the dish off the heat and add the other spices. Stir and return to the heat to cook for 30 seconds.

Add the potatoes and enough water to barely cover them. Salt to taste and bring to a boil. Stir and cover the pan with a lid. Simmer on low for approximately 20 minutes, stirring occasionally. The potatoes will break up a little bit, but don't overcook and try to stir them carefully to avoid mashing them.

Remove the bay leaves and serve as described above.