These Hungarian style potatoes are rich and full of delicious paprika flavour with a creamy texture from the potatoes. The are very popular in Hungary and served with Hungarian sausage, pork, fish, or roasted and baked chicken dishes
Everytime I make these delicious paprika potatoes it takes me back to my childhood. Mom would make them often and I remember I wasn’t that fond of this recipe back then, but now….it is one of my favourite potato dishes!! I guess it just takes some time and maturity to realize what is really good!
This flavourful rustic dish with rich paprika flavour is a traditional recipe in the Hungarian cuisine. The restaurants in Budapest would often serve it as a main dish by adding Hungarian sausage. When Mom made paprika potatoes, she would cut the potatoes into cubes and serve it as a side dish with pork, schnitzel or sausage as you can see I have done here. Paprika was a staple in our home, and regardless if it was made with chicken, beef, pork or potatoes, we thoroughly enjoyed it.
INGREDIENTS AND TIPS
- POTATOES: yukon gold or russet potatoes have the most starch and that’s what you want for this recipe for that creamy texture and another option is white potatoes
- ONION: is the base for that onion flavour
- HUNGARIAN SWEET PAPRIKA: will add the paprika flavour that is needed for this recipe and I would recommend to use Hungarian sweet paprika for that authentic flavour and sometimes I will add alittle extra for the rich paprika flavour or 1/4 teaspoon of hot Hungarian paprika for some heat but I would avoid it if you are sensitive to spicy flavours.
- SEASONINGS: salt and pepper
- BUTTER: adds a rich flavour to start off this dish
- HUNGARIAN SAUSAGE/ KOLBASZ: was the type of sausage we would serve with these potatoes since Dad made his own sausage that was sooooo delicious, with lots of garlic and paprika, sweet and hot. The only other type of sausage that comes close to a Hungarian kolbasz is chorizo. It has rich Spanish paprika flavours that are similar to a kolbasz.
WHY MAKE THIS RECIPE
- It’s so delicious with rich flavours that your family will love
- Experience an authentic Hungarian (Eastern Europe) dish
- It’s an economical dish with a few ingredients
- The potatoes are a great side dish to add to chicken, fish or pork
- Potatoes are high in potassium and antioxidants which reduces many forms of diseases such as heart disease and cancers
- Paprika is also contains forms of antioxidants and it is also prevents inflammation
HOW TO MAKE THIS DELICIOUS RECIPE
While the kolbasz is cooking in the oven. You will need medium-large skillet, melt butter and sauté chopped onion until transparent. Stir in paprika and pepper with the onions.
Add potatoes and combine with the paprika, pepper and onions. Add enough of the water to cover the potatoes and bring to a boil. Turn down heat to a simmer with a slow boil. Once the water has evaporated, add the remaining water with salt. Cook for another 20 minutes until the potatoes are tender and it has a creamy texture. Total cook time should be about 30-35 minutes.
THESE PAPRIKA POTATOES ARE TRADITIONALLY SERVED WITH..
I served this recipe with crusty bread, my homemade pickles and slice of a sweet pepper. Feel free to add a salad and a dollop of sour cream.
As I mentioned in the recipe, add Hungarian cooked sausage, or Hungarian smoked sausage once the potatoes are cooked. It is optional to cook sliced raw sausage in the same skillet and when cooked through transfer to a plate and cover with foil. Then cook the onions and add the potatoes and water. Once the potatoes are tender, add the sausage into the potatoes to warm.
Enjoy this traditional very tasty Hungarian meal. It is common among Hungarians to add pickles, or a cabbage salad to this dish, since the spiciness of the paprika balances the flavours with the acidity in the cabbage salad and pickles.
LEFTOVERS can be stored in an airtight container in the refrigerator. This recipe will serve 4 people and it is unlikely you will have leftovers, however if you do, these potatoes and kolbasz will keep up to 4 days.
MUST TRY THESE DELICIOUS
- TENDER OVEN BAKED PORK RIBS WITH SAUERKRAUT
- HUNGARIAN-STYLE CRISPY MEAT PATTIES – FASIRT
- HUNGARIAN CABBAGE SALAD
- HUNGARIAN STYLE BREADED CHICKEN
Hungarian Paprika Potatoes with Sausage (Kolbász Paprikas Krumpli)
Equipment
- small baking dish
Ingredients
- 1 lb Yukon gold potatoes, peeled and cut into cubes (approx. 4 medium)
- 2 tbsp unsalted butter or organic vegetable oil
- 1 medium onion, chopped
- 2 tsp sweet Hungarian paprika
- ½ tsp black pepper
- ¾ tsp salt
- 1 cup water
- 4 - 6" links Hungarian Kolbász, sausage
- sour cream, optional
Instructions
- Preheat oven to 350°F. Place the sausage in a baking dish, cover for 20 minutes and remove lid. Cook until sausage is crispy and thoroughly cooked, another 15 minutes. Remove and cover with foil.
- Meanwhile, in a medium-large skillet, melt butter and sauté onions until tender. Stir in paprika and pepper with the onions.
- Add potatoes and coat with the paprika, pepper and onions. Add most of the water, enough to cover the potatoes and bring to a boil. Turn down heat to a simmer with a slow boil. Once the water has evaporated, add the remaining water and salt. Cook for about 30 minutes until the potatoes are tender and it has a creamy texture.
- Serve with the sausage, crusty bread, pickles or a salad. Garnish with sour cream is optional.
