Hungarian Paprika-Braised Potatoes

In Zákányszék, a village in southern Hungary, home cook Piroska Tanácsné taught us paprikás kumpli—a simple, traditional side of paprika-braised potatoes, often served with sausage. Our take on the dish features chunks of waxy red potatoes cooked in a vibrant broth starring plenty of paprika, as well as tender onion, plus earthy cumin and caraway. As the potatoes simmer, the spice-rich liquid reduces to yield a deeply flavorful sauce. Seek out fresh, good-quality paprika, and in particular look for brands produced in Hungary. If yours has been in the pantry for a while, it may have lost its kick (it should be bright red, not dull brown, and full of fragrance). Medium red or Yukon Gold potatoes, measuring about 2 inches in diameter, are best.