Hungarian paprika potatoes

Name: Hungarian paprika potatoes
Total time: 45 min
Yield: 3
Cuisine: Hungarian
Ingredients: 750 g Potatoes, peeled; 180 g Onion; 120 g Bell pepper; 150 g Tomato; 15 g Paprika powder; 1 g Caraway seeds; 10 g Garlic; 20 g Rapeseed oil; 650 g Water; 3 g Salt; 1 g Black pepper

Potatoes simmered with peppers, onion and a rich paprika broth.

Estimated total time: 45 minutes3 portionsAbout 320 kcal per portion

Potato wedges cooking in paprika broth in an outdoor cauldron — Photo: Tivadar · Public domain · Photo source. Real dish photograph visually verified. Image resized and JPEG encoded. Publisher explicitly permits vegetarian version, with smoked sausage optional. Photo shows potato wedges in paprika broth outdoors; no sausage is visibly identifiable.

Ingredients for 3 portions

750 g Potatoes, peeled
180 g Onion
120 g Bell pepper
150 g Tomato
15 g Paprika powder
1 g Caraway seeds
10 g Garlic
20 g Rapeseed oil
650 g Water
3 g Salt
1 g Black pepper

Method

Chop onion, pepper, tomato and garlic. Peel potatoes and cut into large chunks.
Heat oil in a heavy pan and soften onion and pepper for 7 minutes. Add garlic for 1 minute.
Take the pan briefly off the heat, stir in paprika and caraway, then add tomato, potatoes, measured water, salt and pepper.
Cover loosely and simmer for 25–30 minutes until potatoes are tender and broth thickens slightly. Stir carefully so the potatoes keep their shape.

A vegetable-only version. Smoked sausage is common in other versions but is not included here; bread is separate.

Paprikás krumpli

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Culinary Hungary — Paprikás krumpli

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