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Hungarian Sauteed Potatoes

Hungarian Sauteed Potatoes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Victor


  • ½ a stick 2 oz unsalted butter
  • ½ a medium Vidalia onion about 4 oz, finely chopped
  • 1 tsp Hungarian paprika or substitute for any other type you have
  • ½ lb tomatoes peeled, seeded and finely diced
  • 2 ½ lbs potatoes waxy or all-purpose, peeled and cut into thick slices or wedges
  • 2 cups chicken or beef stock hot
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 ⁄4 cup chopped parsley for garnish


  • Heat the butter in a large sautee pan over medium heat. Add the onion and paprika. Sautee the onion until soft but not brown, about 5 minutes.
  • Add the diced tomatoes and potato wedges. Slowly add enough chicken stock to just barely cover the potatoes.
  • Sprinkle 1 teaspoon of salt. Do not add more salt at this time as you will be adjusting it at a later stage.
  • Simmer, gently stirring every now and again, until the potatoes are fully cooked and all the liquid is mostly evaporated or absorbed by potatoes.
  • Remove from heat and season with salt and pepper to taste.
  • Garnish with chopped parsley and serve.