Paprikás Krumpli - Hungarian Paprika Potatoes

Monika Gyenes

Servings

4

Prep Time

30 minutes

Cook Time

40 minutes

Cuisine

Hungarian

Category

Main course

Paprikás Krumpli is a Hungarian potato paprikash. This traditional recipe uses new potatoes and aromatic smoked paprika to create a dish full of flavour. 

While Hungarian cuisine is typically meat focused, there are some family favourites which skimp on flesh, but not on taste, and this is vegetarian meal is a great example. And since the longer you let it stand the more the flavours come together, you will enjoy any leftovers even more!

Paprikás Krumpli - Hungarian Paprika Potatoes

Ingredients

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

  • 2-3 tbsp organic sunflower oil

  • 2 medium size brown onions
  • 2 garlic cloves
  • 1 green pepper
  • 1 medium tomato

  • 2 tsp sweet smoked paprika

  • salt

Directions

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

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

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

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

  5. Cover with a lid and simmer gently, shaking occasionally, until tender. Avoid stirring, especially in the latter stages of cooking.

  6. Serve accompanied by pickled gherkins and fresh crusty bread. You can also add some crème fraiche for a creamier and lighter taste.

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