Hungarian Paprikás Krumpli

Step 1

Cut the potatoes into 1-inch cubes by first cutting them lengthwise into thin slabs, then into sticks, then crosswise into cubes about the size of dice. Place the cut potatoes in a bowl of cold water.

Step 2

Cut the onion in half from root to tip, then place each half flat-side down. Slice each half crosswise into thin half-moon pieces, about 1/4-inch thick.

Step 3

Heat the olive oil in a large heavy-bottomed pot or deep skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.

Step 4

Add the sliced onions to the hot oil and stir with a wooden spoon every 20 seconds until the onions turn soft and golden, about 3 minutes.

Step 5

Stir the paprika into the onions for 30 seconds until it becomes very fragrant and coats all the onion pieces, so it doesn't scorch.

Step 6

Drain the potatoes in a colander and add them to the pot, stirring once to mix with the paprika and onions.

Step 7

Pour in the vegetable broth—the liquid should cover the potatoes by about 1 inch. Stir once, then bring to a boil over medium-high heat.

Step 8

Once the broth boils vigorously, reduce heat to medium-low and cover with a lid. Simmer undisturbed for 12–15 minutes until the potatoes are easily pierced with a fork but still hold their shape.

Step 9

Remove the pot from the heat and stir in the sour cream until it is fully blended and no white streaks remain, about 20 seconds.