Paprika Potatoes with Kraut

This is for those "meat & potatoes" people that don't like the meat part. I'm starting to notice I've got a lot of potato recipes so I must really like potatoes, but right now this is my favorite way to eat them. I first made another variation of these where rather than sour kraut I added some malt vinegar at the end and that was good too, so if you don't like (or have) kraut you could try that.

2 lbs. fingerling or new potatoes
Extra virgin olive oil
1 yellow or white onion, quartered lengthwise & sliced
1 yellow bell pepper, diced
Sea salt
Black pepper
1 1/2 tsp. paprika
3/4 c. Wild Fermented Sour Kraut, or a good store bought brand

1) Boil the potatoes until just tender, about 5-7 minutes depending on their size. Then drain them and set them aside to cool a bit.

2) As the potatoes cool, slice the onion & pepper.

3) Heat some olive oil in a saute pan over medium heat and add the onion and a sprinkling of sea salt. Toss the onions to coat and let them cook until soft, about 7 minutes.

4) As the onions soften slice the potatoes into 1/2" thick rounds and then add to the pan along with the peppers, paprika, and sea salt and pepper to taste.

5) Continue to saute until the potatoes are fully cooked and the peppers are softened, about 7 more minutes, and then add the sour kraut and toss to incorporate. Test for salt & pepper and add more if necessary.

This makes about 8 servings (depending on how much you eat in one serving).