Best Paprika Potato Rosettes Recipes

Hungarian Paprika Potatoes (Paprikas Krumpli) image

Provided by Anthony Gougoutris

Categories Hungarian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
1 1/2 tablespoons Hungarian paprika
6 large potatoes, diced 3/4 inch (waxy type)
1 small green pepper, diced
1 large tomatoes, peeled and diced
salt and pepper, to taste
water

Steps:

In a large saucepan, melt butter and olive oil.
Sauté the onions for 5 minutes.
Put all of the rest of the ingredients into the pot, just barely covering the potatoes with water.
Bring to a boil, then reduce to a simmer.
Avoid stirring as much as you can to keep the potatoes from breaking apart.
Cook for 30 minutes or until tender.

Fast and Easy Paprika Potatoes image

Provided by FDADELKARIM

Categories Potato

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 5

15 ounces canned diced potatoes or 15 ounces canned sliced potatoes, drained
1 1/2 tablespoons butter
1/2-1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Melt the butter in a small frying pan.
Add the spices to the butter and stir.
Drain the liquid from the canned potatoes and add the potatoes to the pan.
Stir with a wooden spoon to coat all the sides of the potatoes.
Cook on medium heat for 5 to 7 minutes.
Note: Adding the spices to the butter ensures that all the potatoes are evenly coated.

Paprika Potatoes image

Provided by Barb G.

Categories Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

3/4 lb red potatoes, cut into quarters
2 tablespoons unsalted butter, melted
1 tablespoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt

Steps:

Preheat oven to 350°F.
Place potatoes in casserole dish.
Pour melted butter over potatoes, add paprika, pepper, and salt; Mix well so that potatoes are evenly coated.
Bake in the oven for 35-40 minutes, or until potatoes are fully cooked.

Paprika Potato Rosettes image

Yield Serves 6

Number Of Ingredients 4

4 russet (baking) potatoes (about 2 1/4 pounds)
1 tablespoon unsalted butter
2/3 cup buttermilk
1 teaspoon paprika plus additional for sprinkling the rosettes

Steps:

In a large saucepan combine the potatoes with enough salted water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 1 hour, or until they are very tender. Drain the potatoes and let them cool until they can be handled. Peel the potatoes and force them through a ricer into a bowl.
In a small saucepan heat the butter and buttermilk over moderately low heat, stirring, until the butter is melted, pour the mixture over the potatoes, and add 1 teaspoon of the paprika and salt and pepper to taste. Stir the mixture until it is combined well, transfer it to a large pastry bag fitted with a large decorative tip, and pipe six 3-inch rosettes onto a well-buttered baking sheet. The potato rosettes may be prepared up to this point 1 hour in advance and kept at room temperature. Sprinkle the rosettes with the additional paprika, bake them in the upper third of a preheated 425°F. oven for 6 minutes, or until they are hot, and transfer them carefully with a metal spatula to a platter.