Hungarian Paprika Potatoes (Paprikas Krumpli)

Here’s a classic Hungarian Paprika Potatoes (Paprikás Krumpli) recipe—simple, hearty, and full of that unmistakable paprika flavor 🇭🇺🥔

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Paprikás Krumpli (Hungarian Paprika Potatoes)

Serves 4

Ingredients

• 2 lbs (900 g) potatoes, peeled and cut into chunks

• 1 medium onion, finely chopped

• 2 tablespoons lard or vegetable oil

• 2 tablespoons Hungarian sweet paprika (very important!)

• ½ teaspoon caraway seeds (optional but traditional)

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• 1 cup water or light stock

• Optional but traditional:

  • 8 oz (225 g) Hungarian smoked sausage (kolbász), sliced

  • ½ teaspoon hot paprika for heat

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Instructions

1. Sauté the Onion
   Heat lard or oil in a heavy pot over medium heat.
   Add chopped onion and cook until soft and lightly golden.

2. Add Paprika (Off Heat!)
   Remove pot from heat. Stir in sweet paprika (and hot paprika if using).
   This prevents bitterness and keeps the paprika vibrant.

3. Add Potatoes & Seasoning
   Return pot to heat. Add potatoes, salt, pepper, caraway seeds, and sausage if using. Stir well to coat.

4. Simmer
   Add water or stock—just enough to barely cover the potatoes.
   Bring to a gentle boil, then reduce heat and simmer 20–25 minutes, until potatoes are tender and sauce thickens.

5. Serve
   Adjust seasoning. Serve hot.

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How It’s Traditionally Served

• With pickles or cucumber salad

• With crusty bread

• Sometimes topped with a spoon of sour cream

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Tips for Authentic Flavor

• Use real Hungarian paprika, not generic grocery-store paprika.

• Don’t over-stir—let potatoes break down naturally to thicken the sauce.

• Lard gives the most traditional flavor, but oil works fine.

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If you’d like, I can also share a one-pot campfire version, a slow cooker adaptation, or a keto-inspired low-carb twist using cauliflower instead of potatoes.