Hungarian foods – Paprika potatoes

The simple, inexpensive Paprikás krumpli (paprika potatoes), the ingredients for which are always to be found in any Hungarian household, is a culinary delight that consists of lard or drippings, onions, and ground paprika.

Paprika potatoes

Ingredients:

3 1/2 lbs/1.5 kg potatoes

2 bell peppers (capsicum)

2 tomatoes

5 oz/150 g smoked bacon (or 1/3
cup/80 ml oil)

large onion

cloves of garlic (optional)

generous pinch of ground caraway (optional)

I heaped tsp mild, sweet paprika

salt

foodandwine.hu

Peel the potatoes and cut into quarters lengthwise. Slice the trimmed peppers and chop the tomatoes.

Dice the smoked bacon and heat until the fat runs (or heat the oil, if used). Finely chop the onion and add to the diced bacon or oil Add the crushed garlic and caraway, if used. Remove from the heat and sprinkle over the paprika, then add the potatoes, peppers, and tomatoes. Season with salt and combine well. Add little water, and cook through over a high heat. Do not stir the potatoes once they have started to cook, but carefully tilt the pot from side to side. Only add as much water as is required; the sauce should not be too thin. In winter, the tomatoes and peppers can he replaced by several tablespoons of lecsó.