Summary: Granadier is a comforting, rustic central European classic made with tender pasta squares and golden potatoes tossed in a rich onion and sweet smoked paprika base. It is a traditional home-style dish celebrated for its simple technique, budget-friendly ingredients, 45-minute preparation time, and hearty, satisfying 6-portion yield.
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Category: Main Dishes, Czech Cuisine
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Quick overview
- Dish: Granadier
- Category: Main Dishes, Czech Cuisine
- Cuisine: Central European
- Main ingredient: Floury potatoes, 800 g (peeled and diced)
- Guide: 12 most popular Slovak dishes: favourite recipes of Slovak cuisine
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Easy
- Portions: 6 (Portion weight: 350.0 g)
- Key technique: Boiling and pan-tossing
- Preparation types: Boiling, pan-frying
- Dietary info & Allergens: Contains gluten, milk
- Suitable for: Family lunches, vegetarian meals
- Nutritional values (per 1 portion): 373.6 kcal, Protein: 9.8 g, Fat: 11.2 g, Carbohydrates: 57.4 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Pale lager beer, sparkling water with lemon, homemade iced tea
- In short: A harmonious blend of tender square pasta and golden potatoes tossed in sweet paprika-infused onions.
- Last updated: 21 September 2026
WAGUU says: “Mastering this rustic classic lies in achieving the perfect golden onion base and evenly coating every piece of pasta and potato.”
How to take it further: Add crispy smoked bacon lardons for extra depth, or stir in freshly chopped flat-leaf parsley right before serving.
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 30 minutes |
| Temperature: | 180 °C (pan heat) |
| Number of portions: | 6 |
In a nutshell
Granadier brings wholesome, traditional warmth straight to your dining table. By combining comforting square pasta with tender floury potatoes and caramelized onions seasoned with aromatic sweet paprika, this dish delivers an irresistibly cozy and satisfying meal for any day of the week.
Ingredients
Base portions: 6 portions • Portion weight: 350.0 g
| Ingredient | Amount | Quality |
|---|---|---|
| Floury potatoes | 800 g | Peeled and diced |
| Square egg pasta squares | 400 g | Dried egg square pasta |
| Yellow onions | 300 g | Finely diced |
| Unsalted butter | 50 g | High fat content |
| Rapeseed oil | 30 ml | Cold-pressed |
| Sweet ground paprika | 15 g | High quality aromatic |
| Fine sea salt | 18 g | Pure sea salt |
| Ground black pepper | 3 g | Freshly ground |
| Water for boiling potatoes | 2000 ml | Clean tap water |
| Water for boiling pasta | 3000 ml | Clean tap water |
Why you will love this recipe
- Authentic taste: Delivers genuine traditional home-cooked flavors using classic central European techniques.
- Budget-friendly: Utilizes inexpensive kitchen staples like potatoes and pasta to create a filling, premium meal.
- Quick preparation: Ready in just 45 minutes, making it ideal for busy weeknight dinners and family gatherings.
Why it works: The combination of tender starchy potatoes and al dente pasta absorbs the rich butter and sweet paprika onion blend, creating a cohesive, deeply flavorful dish.
Recipe overview
Prep: 15 min | Cooking: 30 min | Difficulty: Easy | Portions: 6 | Type: Main dish | Origin: Central European
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing and boiling the potatoes – 15 min
Appliances: Hob
1. Peel 800 g of floury potatoes and cut them into even 2 cm cubes. Place the diced potatoes into a large saucepan, pour in 2,000 ml of cold water, and add 10 g of fine sea salt. Bring the water to a rolling boil over high heat, then reduce the heat to medium and simmer for 15 minutes until the potato cubes are tender when pierced with a fork. Drain the cooked potatoes thoroughly in a colander and set them aside.
VKB: Visual check point (VKB): Potatoes must be tender throughout without being mushy.
Before moving to the next step:
Ensure the potatoes are fully drained so they do not water down the pasta later.
Phase 2: Cooking the pasta squares – 12 min
Appliances: Hob
2. Fill a large pot with 3,000 ml of water and bring it to a vigorous boil over high heat. Add 8 g of fine sea salt to the boiling water, then stir in 400 g of square egg pasta squares. Cook the pasta at a gentle boil for 10 minutes, stirring occasionally to prevent sticking, until it reaches al dente texture. Drain the cooked pasta in a colander, reserving 100 ml of the starchy cooking water for later adjustments.
VKB: VKB: Pasta squares must retain a slight firmness in the center.
Before moving to the next step:
Do not rinse the cooked pasta with cold water; the remaining surface starch helps bind the dish together.
Phase 3: Caramelizing onions and preparing the paprika base – 10 min
Appliances: Hob
3. Place a large deep frying pan over medium heat and add 30 ml of rapeseed oil and 50 g of unsalted butter. Once the butter has melted and is bubbling gently, add 300 g of finely diced yellow onions. Sauté the onions, stirring frequently for 8 minutes until they turn soft and take on a rich golden-brown hue. Remove the pan from the heat source for 30 seconds to prevent the paprika from burning, then stir in 15 g of sweet ground paprika and 3 g of freshly ground black pepper until fragrant.
VKB: VKB: Onions must be evenly golden and translucent before adding the paprika.
Before moving to the next step:
Removing the pan from direct heat prevents the sweet paprika from turning bitter.
Phase 4: Combining potatoes, pasta, and the paprika base – 8 min
Appliances: Hob
4. Return the frying pan with the onion and paprika base to low heat. Add the drained cooked potato cubes to the pan, gently breaking some of them up with a wooden spoon to create a rich texture. Add the drained pasta squares into the pan as well. Toss everything thoroughly over low heat for 5 minutes, ensuring the vibrant paprika fat coats every potato cube and pasta square evenly. If the mixture appears too dry, splash in a few tablespoons of the reserved pasta cooking water.
VKB: VKB: Ingredients must be thoroughly combined and uniformly coated in a glossy paprika tint.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large saucepan | 5 litre capacity | Standard cooking pot | Pot too small may cause boiling over |
| Deep frying pan | 28 cm diameter | Wide sauté pan | Pan too shallow makes tossing difficult |
| Colander | 24 cm diameter | Mesh strainer | Small colander traps steam and delays draining |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 106.7 kcal | 373.6 kcal | 2241.6 kcal |
| Fat | 3.2 g | 11.2 g | 67.2 g |
| of which saturates | 1.8 g | 6.3 g | 37.8 g |
| Carbohydrates | 16.4 g | 57.4 g | 344.4 g |
| of which sugars | 1.5 g | 5.3 g | 31.8 g |
| Protein | 2.8 g | 9.8 g | 58.8 g |
| Salt | 0.9 g | 3.0 g | 18.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use high-starch floury potatoes such as Maris Piper or King Edward to ensure they break down slightly and bind with the paprika butter.
- Tip 2: Remove the frying pan from the heat entirely before stirring in the sweet ground paprika to prevent bitter scorching.
- Tip 3: Reserve a cup of pasta cooking water; the dissolved starches help create a luscious, glossy coating across all ingredients.
- Tip 4: Toss the ingredients gently over low heat for several minutes so the pasta squares absorb the savory onion juices.
Scientific background
The culinary success of Granadier relies on gelatinisation of starch and Maillard reactions. As floury potatoes boil, their cell walls soften and release amylose starch into the surrounding mixture. Simultaneously, slow-cooking yellow onions in butter promotes non-enzymatic browning, developing complex savory flavor compounds. When sweet paprika is bloomed in warm fat, fat-soluble carotenoids dissolve, imparting a vibrant ruby color and deep aroma that coats both the potato starches and the wheat gluten matrix of the pasta squares.
Fine Dining – Professional techniques
- Plate composition: Shape the mixture neatly using a circular ring mold in the center of a warm ceramic plate.
- Textural contrasts: Combine soft, buttery potato cubes with al dente square pasta and crispy fried onion garnishes.
- Temperature contrast: Serve piping hot directly from the sauté pan to retain maximum aroma and warmth.
- Aromatic garnishes: Finish with finely minced fresh chives and a light dusting of smoked paprika.
Sensory radar
- Appearance: Glossy golden-orange pasta squares interspersed with tender potato cubes and caramelized onion flecks.
- Aroma: Rich buttery notes infused with sweet paprika, roasted onions, and subtle earthy potato undertones.
- Taste: Deeply savory and comforting, balanced by natural potato sweetness and aromatic paprika warmth.
- Texture: Tender and velvety with a pleasant bite from the al dente pasta squares.
Pairing
- BEER: Traditional Czech pale lager with a crisp malt profile and balanced bitterness.
- WINE: Dry Grüner Veltliner featuring refreshing acidity and white pepper notes.
- NON-ALCOHOLIC: Chilled sparkling mineral water with a fresh slice of lemon.
Various preparation variants
- Bacon variation: Dice 150 g of smoked pork belly and render it before sautéing the onions for a smoky flavor.
- Herb variation: Stir in a handful of freshly chopped flat-leaf parsley and dill right before serving to brighten the dish.
Allergens and dietary information
Contains: Gluten, milk • Gluten: Contains wheat from pasta squares • Not suitable for: Vegan diets due to butter and egg pasta
Suitable for
Family lunches, vegetarian meals, cozy weeknight dinners
Substitution catalog
- Unsalted butter: Clarified butter or vegan plant-based butter
- Square egg pasta squares: Shell pasta or small bow tie pasta
FAQ
Can I use leftover boiled potatoes?
Yes, leftover boiled potatoes work wonderfully; simply dice them and warm them through with the onion and paprika base before tossing with the cooked pasta.
What type of pasta is traditionally used?
Traditional recipes call for small square egg pasta known as fleky, but any bite-sized sturdy pasta shape will hold the potato mixture effectively.
Why did my sweet paprika turn bitter?
Paprika burns easily when exposed to high, direct heat. Always remove your pan from the heat source before stirring in the spice.
Can I freeze this prepared dish?
Freezing is possible for up to 3 months, though freshly made Granadier maintains a superior texture and flavor profile.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and use two large frying pans simultaneously to ensure even browning of the onions and potatoes without overcrowding. • 20+ people: Prepare the potatoes and pasta in large commercial stockpots and mix the paprika onion base in batches in a roasting tray in the oven.
Sides and Serving
- Pickled gherkins – crunchy fermented cucumbers provide a tangy contrast (not included in the recipe)
- Beetroot salad – earthy marinated beetroot slices complement the warm paprika flavors (not included in the recipe)
Serving: Serve hot straight from the pan, garnished with fresh herbs and accompanied by crisp pickles.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Reheat gently in a covered frying pan with a splash of water or butter over medium-low heat until piping hot.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Adding paprika over high heat – Causes the sweet paprika to burn and turn bitter; always remove the pan from heat first.
- Rinsing the cooked pasta – Rinsing washes away essential surface starches needed to bind the potato and pasta mixture together.
- Using waxy potatoes – Waxy potatoes do not break down and absorb flavors properly; floury varieties are essential.
- Overcooking the pasta – Pasta squares must remain al dente before being tossed in the pan to prevent them from becoming mushy.