Description
Crispy Potatoes in Spiced Tomato Sauce with Sour Cream is a bold and comforting vegetarian dish. Golden, pan-crisped potatoes are simmered in a rich, spiced tomato sauce and finished with a dollop of cool, tangy sour cream for the perfect balance of flavor and texture.
Ingredients
Scale
- 1.5 lbs baby or Yukon gold potatoes, halved
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp chili flakes (optional)
- 1 can (14 oz) crushed tomatoes
- 1/2 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- 1/4 cup water or vegetable broth (as needed)
- 1/2 cup sour cream, for serving
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Boil halved potatoes in salted water for 8–10 minutes, or until just tender. Drain and pat dry.
- Heat olive oil in a large skillet over medium-high heat. Add potatoes cut-side down and cook for 5–7 minutes until crispy and golden. Remove and set aside.
- In the same pan, add more oil if needed, then sauté onion for 3–4 minutes until soft. Add garlic, paprika, cumin, and chili flakes, and cook for 1 minute more.
- Stir in crushed tomatoes, sugar (if using), salt, and pepper. Simmer for 8–10 minutes, adding water or broth if sauce thickens too much.
- Return crispy potatoes to the pan and gently stir to coat in the sauce. Simmer for another 3–4 minutes.
- Serve hot with a generous dollop of sour cream and garnish with chopped herbs.
Notes
- Use Greek yogurt as a lighter alternative to sour cream.
- Adjust spice level by omitting or increasing chili flakes.
- Dish pairs well with rice, flatbread, or a simple green salad.
- Make it vegan by substituting sour cream with a plant-based version.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg