Hungarian Paprika Potatoes ~ In the Kitchen with the Fernandez's

You have to like paprika, like a true Hungarian dish, but you can cut back on the amount you use. The potatoes are often served with sausage.

Paprika burgonya (Hungarian)

Serves 6

2 Tbs. (30 ml) olive oil

1 organic yellow onion, chopped

ground black pepper

2 1/2 pounds (1.135 g) organic red or Yukon gold potatoes, peeled or not, then quartered lengthwise

3 1/2 Tbs. (21 g) or less sweet (Hungarian) paprika

2 tsp. (10 g) caraway seeds

1 tsp. (2 g) ground cumin

1/4 tsp. (0,5 g) cayenne pepper or more to taste

2 Tbs. (12 g) chopped dill or 2 tsp. (4 g) dry dill

egy 1. In a Dutch oven over medium heat, add the onions and cook until they are rawboned, about 10 minutes.

kettő 2. Stir in the paprika, caraway seed, cumin, cayenne.

három 3. Add 2 cups (5 dl) of water.

négy 4. Bring to a simmer over medium-high, then cover, reduce to low, and simmer 15-18 minutes.

öt 5. Uncover and return heat to medium-high; cook, stir for another 10 minutes.,

hat 6. Remove, cover and let stand about 5 minutes.

hét 7. Stir in the dill and season with black pepper to taste.

Try some of the other potato recipes:

or Eastern European dishes:

In the Kitchen with the Fernandez's