Wayne Gisslen

Hungarian Potatoes

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Preparation info
  • Portions:

    12

    , Portion Size: 4 oz 120 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Heat the butter a large saucepan and add the onion and paprika. Cook until onion is soft, but do not brown.
  2. Add the tomatoes and potatoes. Pour in enough stock to just barely cover the potatoes. Add a small amount of salt (about 1 tsp/5 mL), but undersalt because liquid will reduce.
  3. Simmer until potatoes are cooked and liquid is mostly evaporated or a

Per serving: Calories, 110; Protein, 2 g; Fat, 4 g (31% cal.); Cholesterol, 10 mg; Carbohydrates, 18 g; Fiber, 2 g; Sodium, 45 mg.