Wikipedia lists 141 dishes that use potatoes as the main ingredient. I can guarantee you that this list is not complete and that there are many more out there. It’s mind boggling. I am very partial to potatoes and always am on the lookout for good potato recipes. The most recent addition to my potato recipe list is Hungarian Sauteed Potatoes. Like many great dishes out there, this one is very simple yet delicious.
For best results I suggest using the freshest ingredients, especially the paprika. Good quality, fresh paprika adds so much flavor and aroma to this dish.
The recipe for Hungarian sauteed potatoes was adapted from Professional Cooking book. I cut the amount of the ingredients in half to make the output more in line with a home kitchen.
Hungarian Sauteed Potatoes
- ½ a stick 2 oz unsalted butter
- ½ a medium Vidalia onion about 4 oz, finely chopped
- 1 tsp Hungarian paprika or substitute for any other type you have
- ½ lb tomatoes peeled, seeded and finely diced
- 2 ½ lbs potatoes waxy or all-purpose, peeled and cut into thick slices or wedges
- 2 cups chicken or beef stock hot
- Salt to taste
- Freshly ground black pepper to taste
- 1 ⁄4 cup chopped parsley for garnish
- Heat the butter in a large sautee pan over medium heat. Add the onion and paprika. Sautee the onion until soft but not brown, about 5 minutes.
- Add the diced tomatoes and potato wedges. Slowly add enough chicken stock to just barely cover the potatoes.
- Sprinkle 1 teaspoon of salt. Do not add more salt at this time as you will be adjusting it at a later stage.
- Simmer, gently stirring every now and again, until the potatoes are fully cooked and all the liquid is mostly evaporated or absorbed by potatoes.
- Remove from heat and season with salt and pepper to taste.
- Garnish with chopped parsley and serve.
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