Sautéed Potatoes with Onions (Pražen krompir)

Sautéed potatoes with onions are one of the most popular Slovenian side dishes. The basic ingredients are potatoes, onion, lard or butter, and salt. The preparation differs from region to region, which is also reflected in the local naming of the dish: in Styria, where I grew up, it is called `restan krompir’ (coming from the German word rösten, which means to roast), in central Slovenia`tenstan krompir’ (originating in German word dünsten, that is, to stew).

The oldest written recipe appeared in 1868 in a cookbook Slovenska kuharica by Magdalena Pleiweis. According to that recipe, sliced onion must be sautéed in butter until it becomes translucent. To that thinly sliced peeled potatoes are added and sautéed further until the potatoes are cooked.

In part contributing to the success of pražen krompir is the society Društvo za priznanje praženega krompirja kot samostojne jedi (The Society for Recognition of Sautéed Potatoes with Onions as an Independent Dish) founded in 2002. Today they count around 1000 members; they have their own anthem, their plot of land where they grow the beloved tubers and they organize the World Sautéed Potatoes with Onions Day (this year the 22nd World Sautéed Potatoes with Onions Day will take place on September 3, 2022 in Bled). Each member has an obligation to enjoy pražen krompir as an independent dish at least once a month in a public space or in a company of at least three people.

It is only fitting to end this introduction to pražen krompir with an ode to the dish, which also happens to be the anthem of the The Society for Recognition of Sautéed Potatoes with Onions as an Independent Dish:

Janez Bogataj. Gastronomija osrednje Slovenije in Ljubljane. Hart, 2021.

Društvo za priznanje praženega krompirja kot samostojne jedi

Recipe

Ingredients:

• 1 kg potatoes

• 1 large onion (about 200 g)

• 70 g butter or lard 

• 125 ml vegetable or beef stock

• 60 g pork cracklings (optional)

• salt and pepper to taste 

• 1 bunch parsley

Instructions:

1. Put potatoes into a pot and add enough cold water to cover it by 1 cm. Bring to a boil and cook for about 20 minutes. 

2. Pour the water out of the pot and let the potatoes cool down. Once cool, peel and then slice the potatoes crosswise into discs.

3. Peel the onion and slice it finely. 

4. Heat butter or lard in a deep pan and quickly sauté the onion until it becomes translucent. Add the potatoes and fry at low heat. Season with salt and pepper.

5. Finely chop the parsley. 

6. Increase the heat and fry until the potatoes brown. After that turn around and let brown again.

7. Add the stock and fried pork cracklings (if using), mix well, and sprinkle with chopped parsley. Serve.