HUNGARIAN PAPRIKA POTATOES
The paprika lends color, rich flavor and texture to potatoes. From For the Love of Potatoes! by Darlene Kronschnabel.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 40m
Number Of Ingredients 8
Steps:
- 1. In a heavy saucepan, sauté onion in butter until transparent. Add potatoes, paprika, green pepper, salt, pepper, and 1 cup of water.
- 2. Continue cooking over low heat until the potatoes are tender, adding a little more water if necessary. Don't stir, but shake the pan occasionally, as stirring can break up the potatoes.
- 3. Serve warm.
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Rosa Ganzalez
[email protected]This recipe was a bit too spicy for my taste. I would reduce the amount of paprika next time.
Aasim Khan
[email protected]I've made this recipe several times, and it's always a hit! It's a great way to use up leftover potatoes.
Nazmul Hassa
[email protected]This recipe was a bit too salty for my taste. I would reduce the amount of salt next time.
Zanele Dlamini
[email protected]I love this recipe! It's so easy to make, and the potatoes are always crispy and flavorful.
MycalaHopkins0
[email protected]This recipe was a bit bland for my taste. I added some additional spices and herbs, and it was much better.
Muhammad Arif
[email protected]I've made this recipe several times, and it's always a hit! It's so easy to make, and the potatoes are always crispy and delicious.
Virgine alice
[email protected]This was a great recipe! I made it for my family, and everyone loved it.
Deborah Nobrega
[email protected]The potatoes were crispy and flavorful, but the paprika was a bit too strong for my taste.
Rovin corea
[email protected]I'm a Hungarian-American, and this recipe truly captures the flavors of my childhood! I'm so happy to have found it.
Chinyere Okechukwu
[email protected]Easy and economical! A great side dish for company or to elevate a quick weeknight meal. I used baby potatoes quartered (skin on) and cooked them for about 25 minutes. They came out with a crispy golden brown crust. Very nice!