John Myers
Hungarian Potatoes with Chimney Root
The perfect hungarian potatoes with chimney root recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes
- 1 Pc. Onion
- 10 Pc. Chimney root small or 500 gr other kind of smoked cracker
- 3 Pc. Bay leaf
- 2 Pc. Peeled garlic clove
- 2 tsp Sweet paprika
- Salt
- Pepper from the grinder
- 3 tsp Oil for frying
- Peel the onions and cut them into small cubes. Cut the potatoes and chimney roots into small pieces, rings.
- Fry the onions and the chimney root in the hot oil and paper them in paper. Add the garlic and let it simmer briefly.
- Add the potatoes and season with salt and pepper. Stir well, then add water (no vegetable broth, please, the paprika brings a lot of flavor with it) until the potatoes are covered. Add bay leaves and simmer slowly for about 20 minutes. Too much heat is not good, the potatoes will crumble too much.
- If you like it (we do) it is served with cream or sour cream. Pickled cucumbers are still a plus but not a must.
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