Start by peeling and slicing the potatoes into rounds about 1/8 inch thick. Once sliced, wash and dry them thoroughly on a towel to remove excess moisture.
In a large skillet over medium heat, melt 1 cup of unsalted butter. Once melted, add the chopped yellow onion and sauté for about 5 minutes until it becomes translucent. Add the chopped garlic and cook for an additional minute until fragrant.
Stir in the mashed tomatoes, hot paprika, bay leaf, fresh thyme, and a generous pinch of salt and pepper. Let this mixture simmer for about 3-5 minutes, allowing the flavors to meld together beautifully.
Now it’s time to add the prepared potato rounds to the skillet. Gently toss them to coat with the tomato mixture.
Pour in the chicken stock to create a flavorful base. Bring the mixture to a gentle simmer and cover the skillet with a lid. Cook for about 20-25 minutes, or until the potatoes are tender, stirring occasionally to prevent sticking.
Once the potatoes are cooked through, taste and adjust the seasoning if necessary. Remove the bay leaf and thyme sprigs before serving.
