Paprika Potatoes

While Hungarian cuisine is typically meat focused, there are some family favourites which skip the flesh, but go big on taste. For International Vegetarian Week, here is a simple and delicious one-pot delight. It is the perfect dish to warm and cheer you up as the days get shorter. You can also add some sausages (vegetarian or otherwise) to make it even heartier. And since the longer you let it stand the more the flavours come together, you will enjoy any leftovers even more!

Paprika Potatoes

Ingredients

1kg potatoes (ideally new or baby potatoes for the best result)

2-3 tbsp oil

2 medium size brown onions

2 garlic cloves

1 green pepper

1 medium tomato

2 tsp smoked sweet paprika

Salt

Preparation

Finely chop the onions and peel and dice the potatoes into 2-3cm pieces.

In a medium sized stockpot or casserole pan, fry the onions until golden brown, then remove from the heat.

Mix in the paprika with the onions and then add the raw potatoes. Stir well and add water to almost cover it.

Add salt, crushed garlic, the finely chopped green pepper and the sliced tomato.

Cover with a lid and stew gently, shaking occasionally, until tender. Try to avoid stirring, especially in the latter stages of cooking.

Serve accompanied by pickled gherkins and some fresh crusty bread.

You can also add some crème fraiche for a creamier and lighter taste.


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