Hungarian Potatoes
Warm, hearty, and bursting with bold Eastern European flavors, Hungarian Potatoes is a comforting dish that combines tender, paprika-infused potatoes with creamy sour cream for a rich and satisfying meal. This budget-friendly recipe highlights authentic Hungarian sweet paprika, which lends its signature smoky-sweet depth, while sautéed onions, garlic, and a splash of vegetable broth create a flavorful base. Perfect as a side dish or a filling vegetarian main course, this one-pot recipe comes together in under an hour and features an optional garnish of fresh parsley for a pop of color and freshness. Whether paired with a crusty loaf of bread or served alongside hearty mains, Hungarian Potatoes is comfort food at its finest, bringing a taste of Hungary to your kitchen.
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Recipe Information
Ingredients
- 2 pounds Potatoes
- 1 large Onion
- 3 cloves Garlic cloves
- 2 tablespoons Hungarian sweet paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable broth
- 0.5 cup Sour cream
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Peel and dice the potatoes into bite-sized cubes. Rinse them in cold water to remove excess starch and set aside.
Peel and finely chop the onion. Mince the garlic cloves.
In a large skillet or pot, heat the vegetable oil over medium heat.
Add the chopped onion to the skillet and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Reduce the heat to low and add the Hungarian sweet paprika. Mix well to coat the onions and garlic evenly, making sure the paprika does not burn.
Add the cubed potatoes to the skillet and season with salt and black pepper. Stir to combine everything evenly.
Pour in the vegetable broth, ensuring that the potatoes are mostly covered. Bring the mixture to a simmer over medium heat.
Cover the skillet with a lid and cook the potatoes for 20-25 minutes, stirring occasionally, until they are tender and easily pierced with a fork.
Once the potatoes are cooked, stir in the sour cream until fully incorporated. Let it simmer for another 2-3 minutes to meld the flavors.
Taste and adjust the seasoning if necessary. Add more salt or pepper to your preference.
Garnish with freshly chopped parsley if desired and serve hot as a side dish or a standalone meal.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.6 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1120 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
