Here’s a classic Hungarian Paprika Potatoes recipe 🥔🌶️—soft, flavorful, with that signature sweet-smoky paprika taste that’s a staple in Hungarian cuisine.
🥔 Hungarian Paprika Potatoes
⏱ Time
- Prep: 10 minutes
- Cook: 25–30 minutes
- Serves: 4
Ingredients
- 2 lbs (900 g) potatoes, peeled and cut into cubes
- 2 tbsp vegetable oil or lard
- 1 medium onion, finely chopped
- 1–2 tbsp sweet Hungarian paprika
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 cup water or vegetable broth
- Optional: 1–2 cloves garlic, minced
- Optional: chopped parsley for garnish
Instructions
1️⃣ Sauté Onion
- Heat oil or lard in a large skillet over medium heat.
- Add chopped onion and sauté until soft and translucent (about 5 minutes).
- Optional: add garlic and sauté 1 more minute.
2️⃣ Add Paprika
- Remove skillet from heat briefly and stir in paprika.
- Mix quickly to coat the onions—be careful not to burn the paprika (it turns bitter if overheated).
3️⃣ Add Potatoes
- Add cubed potatoes to the skillet.
- Stir to coat with the paprika-onion mixture.
4️⃣ Simmer
- Add water or broth to partially cover the potatoes.
- Season with salt and pepper.
- Cover skillet and simmer on medium-low heat 20–25 minutes, stirring occasionally, until potatoes are tender.
5️⃣ Finish & Serve
- Check seasoning; adjust salt/pepper.
- Optional: sprinkle fresh parsley on top before serving.
- Serve as a side dish with grilled meats, sausages, or eggs.
🌟 Tips for Best Flavor
- Use sweet Hungarian paprika, not hot or smoked, unless you want a spicier flavor.
- Don’t stir paprika too aggressively in hot oil—it can burn.
- For extra richness, stir in a small knob of butter at the end.
- If you like a creamier texture, mash slightly before serving.
If you want, I can also give a one-pot oven-baked version that’s even more flavorful and hands-off, perfect if you want a richer paprika taste without standing over the stove.
Do you want me to do that?
