I love this time of year… the thought of slow cooked and comfort foods is a perfect way to keep you warm and happy on an Autumn day or night. Recently I had a big craving for potatoes… not sweet potatoes but POTATOES! Don’t get me wrong I absolutely LOVE sweet potatoes and would choose them over regular potatoes any time but sometimes you just have to go for the real thing!
Now I know this whole issue of whether potatoes are paleo or not has been on-going but personally it never made sense to me. I mean they are a source of REAL food and let’s be real, if you’ve got weight-loss… or better yet fat-loss goals, eating too many potatoes or even sweet potatoes can stall that goal but in terms of safe starches, unless you have a night-shade intolerance then eating a few potatoes here and there is not going to kill you. I mean even Nom Nom Paleo eats them!
So with potatoes on my mind I decided to make a dish from Joe’s favourite Hungarian Cookbook. The recipe is called Paprikás Krumpli or Paprika Potatoes. Actually I wanted to surprise him since he’s always the one cooking Hungarian food for us and since I hadn’t made anything with potatoes in a long time, I thought it would be nice for us to have!
This recipe is great as a main dish… just add in some greens and a protein source or use it as a side dish. In any case it’s a hearty and comforting meal.
Adapted from‘Culinaria Hungary’.*
- 1.5kg/3.5lbs medium potatoes.
- 2 Hungarian peppers or Banana peppers.
- 2 tomatoes, chopped and blended.
- 2 Tbsp grass-fed butter/ghee.
- 1 large yellow onion, finely chopped.
- 2 cloves garlic, minced.
- 2-3 Hungarian smoked sausage or other smoke sausage sliced (optional).
- 2 heaped tsp Hungarian Paprika*
- Dried parsley, to garnish.
- Sea salt to taste.*
First up, peel the potatoes then cut them into quarters lengthwise, then cut those quarters into halves, again lengthwise. Try to keep the potato pieces all roughly the same size so that they cook evenly.
Slice the Hungarian or Banana peppers into thick slices and deseed.
In a frying pan add in your grass-fed butter/ghee, turn the heat to medium. Once heated add in your diced onion and cook until soft and translucent. Add in the minced garlic and cook for couple of minutes or until you can smell the garlic.
Remove the pan from the heat and add in the paprika. Mix well to combine.
Return to the heat and add in the potatoes, peppers and tomatoes. Season with some sea salt.
Turn the heat up on the pan to medium-high and add in a little water. Once the potatoes start to cook, don’t stir them but tip the pan from side to side… you want to keep the potato pieces whole rather than breaking them up.
Continue to cook until the potatoes are ready. You may have to add more water as you go, so make sure to watch what’s going on in the pan.
Once the potatoes are ready you can add in your sausage. Taste for seasoning and adjust accordingly.
Serve with some dried parsley scattered on top and enjoy!
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