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Close-up of paprika potato pasta with pickles and a fork.
Mirjana

Grenadiermarsch – Traditional Central European Potato Pasta with Paprika Onions

Grenadiermarsch is a traditional Central European potato pasta made with caramelized onions and sweet paprika. It’s easy, filling, and wonderfully comforting—especially with pickles or sauerkraut on the side. Best of all, you can cook the potatoes and noodles together in one pot.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5
Course: Main Course, Traditional
Cuisine: European, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 3 medium onions, diced (organic recommended)
  • 3 tbsp extra virgin olive oil (organic recommended)
  • 1 tbsp butter (optional, for richer flavor)
  • 1½  lb medium starchy potatoes, peeled and cubed (yellow potatoes or Russet)
  • 14 oz wide egg noodles  (homestyle wide egg pasta or broad 9 mm German egg noodles)
  • 2 tbsp Hungarian-style sweet paprika
  • 1 tsp salt + extra for boiling water
  • 2 tbsp chili crunch oil (optional, for extra heat and color)

Method
 

  1. 1) Prep the potatoes
    Peel the potatoes and cut them into ½-inch cubes.
  2. 2) Boil potatoes first
    Bring a large pot of salted water to a boil (a 4-gallon pot filled halfway works well).Add the potatoes and cook on medium heat for about 10 minutes, until they begin to soften but do not overcook.
  3. 3) Add noodles to the same pot
    Add the wide egg noodles to the pot with the potatoes.Cook for another 6–8 minutes, until the noodles are al dente.
  4. 4) Sauté the onions
    While the potatoes and noodles cook, sauté the diced onions in olive oil over medium heat.Cook until they soften and caramelize, stirring gently.
    Next, stir in salt and paprika, mix well, then cover and set aside.
    Caramelized onions with paprika in a pan, golden and glossy.
  5. 5) Drain (and save the starchy water!)
    Drain the potatoes and noodles, then return them to the pot.
    Traditional tip: Save some of the starchy cooking water for a simple tomato noodle soup starter (below).
  6. 6) Combine everything
    Add the paprika onions to the drained potatoes and noodles.Fold gently so that some potato chunks stay intact (a little smashing is fine).
    7) Finish and serve
    For extra heat and color, drizzle each serving with chili crunch oil (optional).Serve hot with a salad, pickles, or sauerkraut.
    Grenadiermarsch potato noodles served with pickles and small red peppers.
  7. Optional Traditional Starter: Light Tomato Noodle Soup
    Save a bowl of the starchy cooking water and add a few cooked noodles.Stir in a few spoons of tomato paste, then garnish with chopped fresh parsley. Serve warm before the main meal.
    Light tomato noodle soup garnished with parsley in a small bowl.

Notes

NOTES:
Nutrition Information (estimate per serving)
• Calories: ~360
• Protein: ~8 g
• Carbs: ~60 g
• Fat: ~10 g
• Fiber: ~5 g
• Sodium: ~520 mg