I’ll admit I haven’t had Restovan Krompir in a very long time. During my childhood, my mom made this for us very often; it’s one of her favorite potato dishes. We always smelled it before we saw it; paprika and onion sauteing in the pan, and then the bright color on our plates. This old, traditional recipe, was a staple in our home for years!

As the days get colder, I reach for my comfort food recipes as do most of us. While this isn’t something many people have had, it’s definitely comfort food for me. As I was planning out my recipes for this fall, I remembered this dish and thought it’d be fun to post the recipe since not many people know about it.

This is a great dish to make for someone who is vegetarian or vegan. It’s often served along with fish or meat, but can definitely be served as an entree with a fresh salad or pickled veggies on the side.

Have you had Restovan Krompir before? If you haven’t I suggest you try it at least once. It’s different, delicious, and perfect for Fall and Winter to warm you up.

Looking for more side dishes? Check out my Sides and Salads section!

Restovan Krompir / Seasoned Potatoes

Recipe by The Balkan HostessCourse: Main CourseCuisine: Balkan, Serbian

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

3-4 large potatoes, peeled
1 large onion, diced
1-2 tablespoons (7-14 g) paprika (aleva)
4-5 tablespoons (60-75ml) oil
1 teaspoon (6 g) Vegeta, or more to taste
Salt, to taste
Black pepper, to taste (biber)

Directions

Peel the potatoes and boil them in slightly salted water until completely cooked but not falling apart.
When the potatoes are cooked, drain them and return to the pot. Cover to keep warm.
In a saucepan or skillet, add in the oil, diced onion, a pinch of salt and pepper, and about 1/2 teaspoon of Vegeta. On medium heat, saute the onions until they become very soft, about 20 minutes.
After 20 minutes, turn off the heat and add in the paprika (aleva). Remove from heat. Stir to combine very well.
Using a fork, mash the potatoes slightly to break them up. I like the mixture to have some whole pieces, but feel free to mash them as much as you’d like.
Once you’ve mashed the potatoes to your liking, add in the onions. Stir everything well and taste. Adjust for salt and add additional black pepper and Vegeta accordingly.
Serve warm.

Notes

Feel free to adjust the amount of oil and paprika (aleva) to taste. I like season mine depending on who I’m cooking for.
Add garlic to the onions when they’re just about done if you’d like. It’s delicious!
Try adding a dash of vinegar to the potatoes for a flavor punch.

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