Hearty Hungarian Paprika Potatoes with Onions and Peppers

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 tbsp sunflower oil or unsalted butter
• 2 medium yellow onions, thinly sliced
• 2 bell peppers (1 red, 1 green), sliced
• 3 cloves garlic, minced
• 2 tbsp Hungarian sweet paprika
• 1/2 tsp hot paprika or cayenne (optional)
• 1 tsp caraway seeds, lightly crushed
• 1 tbsp tomato paste
• 2.2 lb (1 kg) waxy potatoes, peeled and cut into 1-inch chunks
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 3 cups (720 ml) vegetable or chicken broth
• 1 bay leaf
• 2 tbsp chopped fresh parsley or dill (for serving)
• 1/2 cup sour cream, for serving (optional)

Do This

• 1. Prep potatoes, onions, peppers, and garlic; measure spices so they are ready to go.
• 2. In a wide pot, heat oil or butter over medium heat; cook onions and peppers for 8–10 minutes until soft and lightly golden.
• 3. Lower heat, stir in garlic, paprika, hot paprika (if using), caraway, and tomato paste; cook 30–60 seconds, then splash in a little broth to prevent burning.
• 4. Add potatoes, salt, pepper, bay leaf, and remaining broth; stir well so potatoes are coated in the paprika mixture.
• 5. Bring to a simmer, then cook uncovered on medium-low for 20–25 minutes, stirring occasionally, until potatoes are very tender and broth is thickened and saucy.
• 6. Taste and adjust seasoning; discard bay leaf, rest 5 minutes, then serve hot with fresh herbs and a spoonful of sour cream, if desired.

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Why You’ll Love This Recipe

• Classic Hungarian-style comfort food: tender potatoes in a rich, paprika-scented sauce.
• Uses simple, inexpensive pantry ingredients but tastes deeply aromatic and special.
• Easy one-pot dish that works as a hearty main or a generous side.
• Flexible: easily made vegetarian or vegan, or enriched with sausage for meat lovers.

Grocery List

• Produce: Yellow onions, red bell pepper, green bell pepper, garlic, waxy potatoes, fresh parsley or dill.
• Dairy: Unsalted butter (optional), sour cream (optional, for serving).
• Pantry: Sunflower or other neutral oil, Hungarian sweet paprika, hot paprika or cayenne (optional), caraway seeds, tomato paste, vegetable or chicken broth, bay leaf, fine sea salt, black pepper.

Full Ingredients

Paprika Potato Base

• 2 tbsp sunflower oil or unsalted butter (or a mix of both)
• 2 medium yellow onions, thinly sliced (about 2 cups / 250 g)
• 1 medium red bell pepper, cored and sliced into thin strips (about 1 1/2 cups / 150 g)
• 1 medium green bell pepper, cored and sliced into thin strips (about 1 1/2 cups / 150 g)
• 3 cloves garlic, minced
• 2 tbsp Hungarian sweet paprika (do not substitute smoked paprika for the main amount)
• 1/2 tsp hot Hungarian paprika or 1/4 tsp cayenne pepper (optional, for heat)
• 1 tsp caraway seeds, lightly crushed with fingers or a mortar and pestle
• 1 tbsp tomato paste
• 2.2 lb (1 kg) waxy potatoes (Yukon Gold, red potatoes, or similar), peeled and cut into 1-inch (2.5 cm) chunks
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 3 cups (720 ml) vegetable or chicken broth
• 1 bay leaf

To Finish & Serve

• 2–3 tbsp fresh flat-leaf parsley or dill, finely chopped
• 1/2 cup (120 ml) full-fat sour cream, room temperature (optional, for dolloping on top)
• Additional salt and pepper, to taste

Optional Add-Ins (for Variations)

• 6 oz (170 g) smoked sausage or smoked kielbasa, sliced into 1/4-inch rounds
• 2–3 slices thick-cut bacon, chopped
• 1 tsp smoked paprika (to use in addition to the sweet paprika if you want a smokier flavor)

Step-by-Step Instructions

Step 1: Prep the Vegetables and Measure Spices

Peel the potatoes and cut them into 1-inch (2.5 cm) chunks. Try to keep the pieces roughly the same size so they cook evenly. Place them in a bowl of cold water while you prep everything else; this helps prevent browning.

Thinly slice the onions. Core the red and green bell peppers, remove seeds and white membranes, and slice into thin strips. Mince the garlic. In a small bowl, combine the sweet paprika, hot paprika (if using), and caraway seeds so they are ready to add quickly. Measure out the tomato paste and broth.

Having everything prepped before you turn on the heat is important for this recipe, because paprika can burn easily if you are scrambling to measure things once the pan is hot.

Step 2: Soften the Onions and Peppers

In a wide, heavy-bottomed pot or deep skillet (at least 3-quart capacity), heat the sunflower oil or butter over medium heat. When hot, add the sliced onions and a small pinch of salt.

Cook the onions, stirring occasionally, for 5–6 minutes until they become translucent and start to turn a light golden color at the edges. Add the sliced red and green bell peppers and continue cooking for another 3–4 minutes, until the peppers are slightly softened but still hold their shape.

Adjust the heat as needed to prevent browning too quickly; you want gentle softening and a little light caramelization, not deep browning or burning. This slow cook builds sweetness and flavor into the base of the dish.

Step 3: Bloom the Paprika and Aromatics

Reduce the heat to low. Add the minced garlic to the pot and stir for 30 seconds, just until fragrant. Immediately sprinkle in the sweet paprika, hot paprika (if using), and crushed caraway seeds. Add the tomato paste as well.

Stir constantly for 30–60 seconds to coat the onions and peppers in the paprika mixture. The spices should become very aromatic, but they must not darken or burn, or they will turn bitter. After about 30–60 seconds, pour in a small splash of the broth (2–3 tablespoons) and stir, scraping up any bits on the bottom. This step protects the paprika from burning and creates a thick, bright red base.

Step 4: Add Potatoes and Broth

Drain the potatoes and add them to the pot. Sprinkle in 1 1/4 teaspoons of fine sea salt and 1/2 teaspoon of black pepper. Toss well so the potatoes are fully coated in the paprika-onion-pepper mixture.

Pour in the rest of the broth and add the bay leaf. The liquid should just barely cover the potatoes; if needed, add a little extra water or broth, a few tablespoons at a time, but avoid making it soupy at this stage. Stir gently to distribute everything evenly.

Increase heat to medium-high and bring the pot up to a gentle boil.

Step 5: Simmer Until Tender and Saucy

Once the mixture reaches a gentle boil, reduce the heat to medium-low to maintain a steady simmer, about 190–200°F (88–93°C). Simmer uncovered for 20–25 minutes, stirring every 5 minutes or so to prevent sticking and to help the potatoes cook evenly.

The potatoes are done when they are very tender and easily pierced with a fork. Some of the potato edges will start to break down into the liquid, naturally thickening it into a rich, paprika-red sauce. If at any point the pot looks too dry or starts catching on the bottom, add a splash (2–4 tablespoons) of hot water or broth and stir.

If the mixture is still too brothy after the potatoes are tender, turn the heat up to medium and simmer another 3–5 minutes, stirring more frequently, until the sauce thickens to your liking.

Step 6: Rest, Taste, and Serve

Turn off the heat and remove the bay leaf. Let the paprika potatoes rest for 5–10 minutes; the sauce will thicken a bit more as it cools slightly, and the flavors will meld.

Taste and adjust seasoning with additional salt and pepper if needed. Just before serving, sprinkle generously with chopped fresh parsley or dill.

Serve the potatoes hot in warm bowls, with a generous spoonful of sour cream on top of each serving if you like. The sour cream should gently melt into the paprika sauce, creating a creamy swirled effect. This dish is wonderful on its own as a main, or paired with crusty bread, roasted meats, or a simple green salad.

Pro Tips

• Use good Hungarian sweet paprika. The quality of the paprika makes a huge difference. Look for a fresh, vibrant red Hungarian sweet paprika for the most authentic, aromatic flavor.
• Do not burn the paprika. Always lower the heat before adding paprika, and add a splash of broth within 30–60 seconds. Burnt paprika tastes bitter and can ruin the dish.
• Choose the right potatoes. Waxy potatoes like Yukon Gold or red potatoes hold their shape but still become soft and creamy inside. Very starchy baking potatoes can fall apart too much.
• Control the consistency. For a stew-like dish, keep it slightly brothy. For a thicker, more comforting bowl, let it simmer a few extra minutes uncovered so the liquid reduces and some potatoes break down.
• Make it ahead for deeper flavor. Like many stews, these paprika potatoes taste even better after resting for a few hours or overnight in the fridge and then reheating gently.

Variations

• Smoked sausage version: Before cooking the onions, brown 6 oz (170 g) sliced smoked sausage or chopped bacon in the pot over medium heat until lightly crisp. Remove to a plate, leaving the rendered fat in the pot, and use it to cook the onions and peppers. Add the sausage or bacon back in when you add the potatoes.
• Extra smoky and spicy: Add 1 tsp smoked paprika along with the sweet paprika, and increase the hot paprika or cayenne to 1 tsp if you enjoy more heat. Balance the spice with a generous dollop of sour cream when serving.
• Vegan and dairy-free: Use only oil (no butter) and skip the sour cream, or serve with a plant-based yogurt or sour cream alternative. The dish is naturally rich and satisfying even without dairy.

Storage & Make-Ahead

Let leftover paprika potatoes cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low to medium-low heat, stirring occasionally and adding a splash of water or broth if the mixture becomes too thick.

For freezing, cool completely and freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Add any sour cream or fresh herbs only after reheating, not before freezing, for the best texture and freshness.

This is an excellent make-ahead dish: cook it fully, cool, and refrigerate. Reheat slowly just before serving and finish with fresh herbs and sour cream. The flavors actually deepen and improve after a day in the fridge.

Nutrition (per serving)

Approximate values for 1 of 4 servings, without sour cream and without optional sausage or bacon:

Calories: ~320 kcal; Protein: ~7 g; Carbohydrates: ~52 g; Dietary Fiber: ~7 g; Total Fat: ~9 g; Saturated Fat: ~1.5 g (if using oil only); Sodium: ~800 mg (varies with broth and added salt). Adding sour cream or sausage will increase fat, protein, and calories.