Krumplis Tészta: Paprika Potatoes with Egg Noodles

Why You’ll Love This Recipe

• Comforting Hungarian classic with simple pantry ingredients and big flavor.
• Crispy-edged potatoes, silky onions, and paprika-butter glaze coat broad egg noodles beautifully.
• Weeknight-friendly: one skillet plus a pot of noodles, ready in 45 minutes.
• Finishes like a dream with cracked pepper and a cool dollop of sour cream.

Grocery List

• Produce: Yukon Gold potatoes, yellow onions, chives or parsley (optional)
• Dairy: Unsalted butter, sour cream
• Pantry: Broad egg noodles, sweet Hungarian paprika, sunflower (or neutral) oil, kosher salt, black pepper

Full Ingredients

Noodles

• 12 oz (340 g) broad egg noodles
• 4 qt water
• 1 tbsp kosher salt (for the boiling water)

Potato–Onion Base

• 3 tbsp sunflower or neutral oil
• 4 tbsp unsalted butter, divided
• 2 medium yellow onions (about 14 oz/400 g), diced 1/2 inch
• 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1/2-inch dice, patted very dry
• 2 tbsp sweet Hungarian paprika (not smoked)
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, plus more to finish

Finishing & Garnish

• 1/2 cup (120 g) full-fat sour cream
• 1 tbsp chopped chives or flat-leaf parsley (optional)
• Pinch of extra sweet paprika for dusting (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables

Peel the potatoes and cut into even 1/2-inch dice for quick, uniform cooking. Pat them dry thoroughly with paper towels—dry surfaces help the potatoes crisp. Dice the onions into 1/2-inch pieces. Measure the paprika and set it aside so it’s ready to bloom.

Step 2: Boil the noodles

Bring 4 quarts of water to a boil and season with 1 tablespoon kosher salt. Add the egg noodles and cook until al dente, 6–8 minutes (or 1 minute shy of package directions). Reserve 1/2 cup of the starchy cooking water, then drain. Set aside; if you like, toss with 1 teaspoon butter to prevent sticking.

Step 3: Soften the onions

In a large 12-inch heavy skillet, heat 3 tablespoons oil and 2 tablespoons butter over medium-high until shimmering. Add the onions and 1/4 teaspoon salt. Cook, stirring, until the onions are translucent with light golden edges, about 5 minutes.

Step 4: Steam-fry the potatoes

Add the diced potatoes and 1 teaspoon salt to the skillet. Toss to coat in the fat. Cover the pan and cook for 8 minutes, stirring once or twice, to let the potatoes steam and start to soften.

Step 5: Crisp and brown deeply

Uncover and continue cooking over medium-high, stirring every 2–3 minutes, until the potatoes are well-browned and crisp on multiple sides, 10–12 minutes. Adjust heat as needed to prevent scorching. The goal is deep golden edges and tender centers.

Step 6: Bloom the paprika

Reduce heat to medium-low. Push the potatoes and onions to create a bare spot. Add the remaining 2 tablespoons butter to the cleared area. When melted, sprinkle in the 2 tablespoons sweet paprika and stir in the butter for 20–30 seconds until fragrant and brick-red. Immediately add 2 tablespoons water (or a splash of reserved noodle water) to stop the paprika from scorching, then toss everything together.

Step 7: Toss with noodles and finish

Add the drained noodles to the skillet and toss to coat. Add reserved noodle water a few tablespoons at a time until the noodles are lightly glazed, 1–2 minutes. Season with the remaining salt to taste and the 1/2 teaspoon black pepper. For extra crispy bits, press the mixture into the pan and let it sizzle undisturbed for 60–90 seconds before tossing. Serve hot with a generous dollop of sour cream, more cracked pepper, and herbs if using.

Pro Tips

• Use sweet Hungarian paprika (not smoked). Bloom it off high heat and moisten immediately to avoid bitterness.
• Dry potatoes = crisp potatoes. Pat cubes thoroughly before they hit the pan.
• Do not overcrowd the skillet; a 12-inch pan is ideal. If your pan is smaller, brown potatoes in two batches.
• Starchy noodle water helps create a glossy paprika-butter glaze—add just enough to coat.
• Let the potatoes sit undisturbed in the pan for 1–2 minutes at a time to develop deep color.

Variations

• Bacon and Caraway: Brown 4 oz (115 g) diced smoked bacon first; remove and cook onions in the drippings plus 1 tbsp oil. Add 1/2 tsp caraway seeds with the onions. Fold bacon back in at the end.
• Spicy Paprika Kick: Swap 1–2 teaspoons of the sweet paprika for hot Hungarian paprika or add a pinch of red pepper flakes.
• Dairy-Free: Use 5 tablespoons oil instead of butter and finish with a drizzle of good olive oil. Serve with plant-based sour cream or skip it.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water to re-glaze and re-crisp, 3–5 minutes. Freezing is not recommended (potatoes can turn mealy). For a head start: dice potatoes and onions up to 24 hours ahead; store potatoes submerged in cold water in the fridge to prevent browning, then drain and pat very dry before cooking.

Nutrition (per serving)

Approximate: 780 calories; 28 g fat; 107 g carbohydrates; 16 g protein; 8 g fiber; 820 mg sodium (varies with added salt). Calculations include 1/2 cup sour cream divided among 4 servings.