Firecracker Spuds

• 750g potatoes
• 2 T olive oil
• 2 T butter
• 1 medium onion, chopped
• 400g can tomatoes
• 1/2 c chicken stock
• 1 t chilli paste
• 1 t caraway seeds
• 2 t paprika

Peel and cut the potatoes in 2.5cm cubes. Pat dry. Heat the oil and butter in a heavy saucepan. Saute the potatoes, turning regularly until they being to brown. Add the onion and cook for 5 minutes. Stir in the tomatoes and juice, stock and seasoning. Simmer uncovered for 20 minutes or until the potatoes are tender

Source: Living Today