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Hungarian Paprika-Braised Potatoes

6 Servings

30 minutes

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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.




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.

30 minutes


  • 2

    tablespoons lard or grapeseed or other neutral oil

  • 1

    large yellow onion, finely chopped