Sauté the aromatics: In a large skillet or pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent (about 4–5 minutes). Add the garlic and cook for 30 seconds.
Add paprika: Remove the pan from heat for a moment and stir in the sweet paprika (and hot paprika if using). This prevents the paprika from burning and becoming bitter.
Cook the potatoes: Return the pan to the heat and add the cubed potatoes. Stir well to coat them in the paprika-onion mixture.
Simmer: Add water or broth until the potatoes are mostly covered. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until the potatoes are tender.
Optional finishing touches: Stir in sour cream for a creamy version, or sprinkle with chopped parsley for freshness.
Serve: Serve hot as a side dish with Hungarian sausages, meat stews, or even as a vegetarian main with bread.
💡 Tips:
Keep the lid on while simmering to help the potatoes cook evenly and absorb flavor.
For a smoky twist, add a slice of smoked sausage or sprinkle a bit of smoked paprika.
Leftovers taste great reheated, and the flavors deepen overnight.
If you want, I can also give you a one-pot version where the potatoes cook with peppers and onions for a full Hungarian-style Paprikás medley—it’s extra colorful and flavorful. Do you want me to share that?
