European
Hungary - Side Dishes
Sült Krumpli
Chef's Menu Description
Rustic Hungarian roasted skillet potatoes cut into cubes, fried crisp in lard with sweet paprika, sautéed onions, and sea salt.
Ingredients
- • 600g waxy potatoes, peeled and cut into 2cm cubes
- • 3 tbsp pork lard or sunflower oil
- • 1 medium onion, finely chopped
- • 1 tbsp sweet Hungarian paprika
- • 1 tsp coarse sea salt
- • Freshly ground black pepper
Preparation Steps
1
Phase 1
Place diced potatoes into boiling salted water and parboil for 5 minutes. Drain thoroughly and allow to steam dry.
2
Phase 2
Melt the lard in a large heavy cast-iron skillet over medium-high heat. Add the potatoes and fry for 15 minutes, turning occasionally until golden.
3
Phase 3
Add the chopped onion to the skillet and fry for 5 minutes until soft. Remove skillet briefly from heat and toss with paprika and sea salt.
4
Phase 4
Return to medium heat for 2 minutes until aromatic and crisp, finishing with freshly cracked black pepper.