6 med. sized potatoes, about 2 1/2 lbs.
2 tbsp. butter
1 tbsp. olive oil
2 garlic cloves, minced
2 sm. green peppers, seeded, cored and chopped
1 tbsp. Hungarian paprika
2 sm. ripe tomatoes, peeled, seeded and chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. crushed caraway seeds
1 c. chicken broth

Boil the potatoes in their skins until tender; drain and dry over heat in a pan, then peel. In a deep saucepan, heat the butter and oil and saute the garlic for 2 minutes, then add the peppers and cook for 4 minutes. Stir in the paprika, blending well. Add the tomatoes and seasonings and the broth. Cover and simmer for 10 minutes. Cut the potatoes in 1/4-inch-thick slices and place in the saucepan with the sauce. Simmer, uncovered, for 5 minutes, or until the potatoes are heated through, spooning the sauce over them as they heat. Serves 6.