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Crispy Potatoes in Spiced Tomato Sauce with Sour Cream – A Comforting Vegetarian Dish with Bold Flavors and Creamy Contrast

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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

  1. Boil halved potatoes in salted water for 8–10 minutes, or until just tender. Drain and pat dry.
  2. 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.
  3. 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.
  4. Stir in crushed tomatoes, sugar (if using), salt, and pepper. Simmer for 8–10 minutes, adding water or broth if sauce thickens too much.
  5. Return crispy potatoes to the pan and gently stir to coat in the sauce. Simmer for another 3–4 minutes.
  6. 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

Keywords: crispy potatoes, tomato sauce, sour cream topping, vegetarian comfort food, spiced potatoes, skillet recipe

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