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Sültkrumpli (Hungarian roast potatoes): recipe illustration
Everyday meals

Sültkrumpli (Hungarian roast potatoes)

Hungarian-style roast potatoes, soft inside and golden outside, cooked in lard with onion and paprika. A rustic side dish typical of family meals.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

314 kcal per serving

Protein
6.2 g
Carbohydrates
44.1 g
of which sugars
4.5 g
Fat
10.7 g
of which saturated fat
4.2 g
Fiber
5.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the potatoes and cut them into about 2 cm cubes. Slice the onions.
  2. Heat the lard in a large frying pan over medium-high heat.
  3. Fry the onions for 6 minutes until golden.
  4. Add the potatoes, season with salt and pepper, and let them colour for 10 minutes, stirring from time to time.
  5. Lower the heat, add the paprika and crushed garlic, and stir quickly.
  6. Cover and cook for 20 minutes, stirring every 5 minutes, until the potatoes are tender and crispy.
  7. Serve straight away, piping hot.

Variations and tips

Oven version. Spread the potatoes and onions on a tray with the lard and bake at 200 °C for 35 minutes, turning halfway through.

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Original Ecomely recipe.