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Hungarian Paprika-Braised Potatoes

Hungarian Paprika-Braised Potatoes

By Diane UngerFebruary 1, 2023

  • Makes
    6 servings
  • Cook Time
    30 minutes
  • Rating

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.

Tip

Don’t use russet potatoes for this recipe. Their high starch content means they will break apart easily and turn the liquid thick and gluey.

Ingredients
  • 2

    tablespoons lard or grapeseed or other neutral oil

  • 1

    large yellow onion, finely chopped

  • Kosher salt and ground black pepper

  • 2 ½

    pounds medium (2-inch) red or Yukon Gold potatoes, peeled and quartered lengthwise

  • 3 ½

    tablespoons sweet paprika

  • 2

    teaspoons caraway seeds, lightly crushed

  • 1

    teaspoon ground cumin

  • ¼

    teaspoon cayenne pepper

  • 2

    tablespoons finely chopped fresh dill

Step 1

In a large Dutch oven over medium, melt the lard. Add the onion and ½ teaspoon salt; cook, stirring often, until well browned, about 10 minutes. Stir in the potatoes, then the paprika, caraway, cumin, cayenne and 1 teaspoon salt, followed by 2 cups water. Bring to a simmer over medium-high, then cover, reduce to low and simmer until a skewer inserted into the potatoes meets just a little resistance, 15 to 18 minutes.

Step 2

Uncover and increase to medium-high; cook, stirring gently to avoid breaking up the potatoes, until the liquid is saucy and a skewer inserted into the potatoes meets no resistance, about 10 minutes. Remove the pot from the heat, cover and let stand to allow the potatoes to absorb some liquid, about 5 minutes. Stir in the dill, then taste and season with salt and pepper.

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