Hungarian Paprika Potatoes

"This is based on a recipe from Jill Norman's book, The Complete Book of Spices. The recipe intro says, "These potatoes are good with chops and sausages.""
 
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photo by SweetsLady photo by SweetsLady
photo by SweetsLady
Ready In:
1hr 40mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Melt the butter with the olive oil in a Dutch oven, and saute the shallots until soft. Stir in the paprika and cook for a few minutes.
  • Add the tomatoes, salt to taste, and potatoes. Add the stock and sour cream.
  • Cover and cook in preheated 400 degree F oven for about 1 hour, until the liquid is nearly absorbed.

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Reviews

  1. ZWT4: Delicious!! We ate this with Recipe#275302 and they were perfect together!
     
  2. too much liquid for the potatoes, they were swimming in the juice and it took away the flavor of the potatoes, I think I would omit the sour cream and reduce the broth if I should make it again, thanks for sharing!
     
  3. Nice side dish! My husband didn't even realize there were tomatoes in it. I would add in some more seasoning next time for us. Thanks, mersaydees!
     
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