Hungarian Sauteed Potatoes
Servings: 6 servings
Calories:
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Ingredients
- 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
Instructions
- 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.