Gluten-Free Potato Paprikash (Krumplis Paprikás)

Ingredients

• 2 lbs Potatoes
• 1 large Onion
• 2 cloves Garlic
• 2 tbsp Smoked paprika
• 1 cup Sour cream
• 2 tbsp Olive oil
• 1 cup Vegetable broth
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Peel the 2 lbs Potatoes and cut them into 1-inch cubes. Finely chop the 1 large Onion and mince the 2 cloves Garlic.
2. 2Heat the 2 tbsp Olive oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped 1 large Onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
3. 3Add the minced 2 cloves Garlic to the pot and cook for 1 minute more, until fragrant, stirring constantly.
4. 4Stir in the 2 tbsp Smoked paprika and cook for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the paprika.
5. 5Add the 1-inch cubes of 2 lbs Potatoes and the 1 cup Vegetable broth to the pot. Stir everything together, then increase the heat to medium-high (400°F / 200°C) and bring the liquid to a gentle simmer.
6. 6Reduce the heat to low (250°F / 120°C), cover the pot, and let it simmer for 20-25 minutes, or until the 2 lbs Potatoes are easily pierced with a fork. Stir occasionally to prevent sticking.
7. 7Reduce the heat to the lowest setting. Stir in the 1 cup Sour cream until it is fully combined with the potato mixture. Heat gently for 2-3 minutes, ensuring the mixture does not come to a boil, as this can cause the sour cream to curdle.
8. 8Season the potato paprikash with the 1 tsp Salt and 0.5 tsp Black pepper. Stir well, then taste and add more salt or pepper if needed. Serve hot.

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