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Hungarian potato paprika – Paprikás krumpli

Hungarian potato paprika is one of the most popular peasant dishes of the country, cheap, quick and delicious. You will often find in the rural areas and family cooking but rarely in restaurants. It can be a nice vegetarian dish, however, I almost always add some dried smoked paprika sausage. The main spices are the Hungarian paprika powder, garlic, ground caraway seeds and pepper.

You can have your potato paprika with white bread and pickles, or make some nokedli noodles (spaetzle), it is done in 10 minues.

What is the best paprika to use?

Paprika is made from dried paprika peppers, ground into a fine powder. Though pepper plants were introduced to Hungary by the Turks, who ruled the country from the 16th to the 17th century. It is one of the most popular spices in the world, an ingredient that Hungary is undeniably associated with. Most of our national dishes are cooked with a nice amount paprika.

There are eight types of paprika, each of  them has a different color, flavor profile, and heat level.  I prefer using sweet paprika that has a rich red color. I never use smoked or spicy paprika, I prefer adding smoked sausage to the dish. You can make your dish spicy after you serve, you add as much heat to the dish as you want. I love to mix in some Erős Pista (Hungarian chili paste), adds such a bold, spicy kick to the dish or sprinkle with some fresh hot peppers.

Most commercial paprika comes from southern Hungary, particularly around the towns of Szeged and Kalocsa. The best to purchase paprika from Hungary, or look for shops selling imported spices or oder online. This post contains affiliate links.