I have made potato paprikas many times when I need something quick, with simple ingredients. When I don't feel like meat or don't want to spend much time in the kitchen, this version with sour cream is suitable. I usually choose onions and peppers to add sweetness, and I don't complicate myself with many utensils.
Quick info
Total time: 35-40 minutes
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Servings: 4
Difficulty: easy
Recipe type: main dish, meatless
Ingredients
6 medium potatoes
1 bell pepper
1 onion
200 ml sour cream
1 tablespoon flour
2 tablespoons oil
Salt
Pepper
Oregano
Basil
Paprika
Preparation method
1. Peel the potatoes and slice them, not too thick. Chop the onion and bell pepper as finely as possible.
2. In a pot, heat the oil and, once hot, add the onion and bell pepper. Sauté for a few minutes over medium heat until they start to soften.
3. Sprinkle a pinch of salt, pepper, oregano, basil, and paprika to taste. Mix them with the vegetables so they soften well and absorb the spices.
4. Place the potato slices over the vegetables in the pot. Gently mix, then pour in enough water to cover the potatoes.
5. Put the lid on and let it boil for about 15 minutes. After that, remove the lid and continue boiling until the potatoes are soft. Test with a fork.
6. In a cup or small bowl, mix the sour cream with the tablespoon of flour until smooth. If needed, you can add a tablespoon of cold water to avoid lumps.
7. When the potatoes are cooked, lower the heat and pour the sour cream and flour mixture into the pot, stirring continuously.
8. Let it simmer for a few more minutes until it bubbles a bit and the sauce thickens slightly.
9. Taste and adjust the salt and spices if needed.
Why I make this recipe often
This is the recipe I turn to when I need something filling with few ingredients. It works very well without meat and is made quite quickly. You don't need complicated techniques, and the ingredients are always available at home. The dish is hearty and lasts a day or two in the fridge.
Tips and variations
Tips
- Cut the potatoes to a similar thickness so they cook evenly.
- If you want a thicker sauce, you can use sour cream with at least 20% fat.
- The flour must be mixed very well with the sour cream to avoid lumps when added to the pot.
Substitutions
- Instead of bell pepper, you can use kapia, if you have it.
- Sour cream can be replaced with Greek yogurt, but the result will be a bit more tangy and thinner.
- For a gluten-free version, you can leave out the flour, but the sauce will be more liquid.
Variations
- If you want a more intense flavor, add a few cloves of garlic while sautéing.
- You can add dill or parsley at the end if you want some greenery.
- A heartier version includes adding sliced sausages at the beginning, but this is not part of the original recipe.
Serving ideas
This dish works well on its own, possibly with some pickles on the side. Sometimes I add toasted bread or a simple tomato salad if I have it on hand. It is served warm but can also be enjoyed at room temperature.
Frequently asked questions
1. What kind of potatoes is best to use?
I have used any kind of potatoes I had at home, but white or pink ones work well – they shouldn't fall apart easily when boiled.
2. Can I use cooking sour cream?
Yes, but be careful not to use one that is too thin. Thicker sour cream keeps the sauce together and doesn’t curdle.
3. Do I need to sauté the onion and bell pepper a lot?
No, just enough for them to become translucent and release some of their aroma. They shouldn’t be browned.
4. Can I omit the flour?
Yes, but the sauce will be thinner. It won't affect the taste, just the consistency.
5. Can I make the recipe without bell pepper?
Yes, but it will lack some sweetness and flavor. If you don’t have bell pepper, the recipe can be made with just onion and potatoes.
Nutritional values
Estimation for one serving (out of 4):
Calories: approximately 210-250
Protein: 4-5 g
Carbohydrates: 38-40 g
Fats: 7-10 g
Values depend on the type of sour cream used and how much oil is actually used in cooking.
Storage and reheating
This potato paprikas keeps in the fridge for 1-2 days in a covered container. When reheating, the sauce may thicken, but you can add a tablespoon of water. Freezing is not recommended – the sour cream changes texture. It’s best the next day, straight from the fridge or warmed slightly over low heat.
Quick info
Total time: 35-40 minutes
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Servings: 4
Difficulty: easy
Recipe type: main dish, meatless
Ingredients
6 medium potatoes
1 bell pepper
1 onion
200 ml sour cream
1 tablespoon flour
2 tablespoons oil
Salt
Pepper
Oregano
Basil
Paprika
Preparation method
1. Peel the potatoes and slice them, not too thick. Chop the onion and bell pepper as finely as possible.
2. In a pot, heat the oil and, once hot, add the onion and bell pepper. Sauté for a few minutes over medium heat until they start to soften.
3. Sprinkle a pinch of salt, pepper, oregano, basil, and paprika to taste. Mix them with the vegetables so they soften well and absorb the spices.
4. Place the potato slices over the vegetables in the pot. Gently mix, then pour in enough water to cover the potatoes.
5. Put the lid on and let it boil for about 15 minutes. After that, remove the lid and continue boiling until the potatoes are soft. Test with a fork.
6. In a cup or small bowl, mix the sour cream with the tablespoon of flour until smooth. If needed, you can add a tablespoon of cold water to avoid lumps.
7. When the potatoes are cooked, lower the heat and pour the sour cream and flour mixture into the pot, stirring continuously.
8. Let it simmer for a few more minutes until it bubbles a bit and the sauce thickens slightly.
9. Taste and adjust the salt and spices if needed.
Why I make this recipe often
This is the recipe I turn to when I need something filling with few ingredients. It works very well without meat and is made quite quickly. You don't need complicated techniques, and the ingredients are always available at home. The dish is hearty and lasts a day or two in the fridge.
Tips and variations
Tips
- Cut the potatoes to a similar thickness so they cook evenly.
- If you want a thicker sauce, you can use sour cream with at least 20% fat.
- The flour must be mixed very well with the sour cream to avoid lumps when added to the pot.
Substitutions
- Instead of bell pepper, you can use kapia, if you have it.
- Sour cream can be replaced with Greek yogurt, but the result will be a bit more tangy and thinner.
- For a gluten-free version, you can leave out the flour, but the sauce will be more liquid.
Variations
- If you want a more intense flavor, add a few cloves of garlic while sautéing.
- You can add dill or parsley at the end if you want some greenery.
- A heartier version includes adding sliced sausages at the beginning, but this is not part of the original recipe.
Serving ideas
This dish works well on its own, possibly with some pickles on the side. Sometimes I add toasted bread or a simple tomato salad if I have it on hand. It is served warm but can also be enjoyed at room temperature.
Frequently asked questions
1. What kind of potatoes is best to use?
I have used any kind of potatoes I had at home, but white or pink ones work well – they shouldn't fall apart easily when boiled.
2. Can I use cooking sour cream?
Yes, but be careful not to use one that is too thin. Thicker sour cream keeps the sauce together and doesn’t curdle.
3. Do I need to sauté the onion and bell pepper a lot?
No, just enough for them to become translucent and release some of their aroma. They shouldn’t be browned.
4. Can I omit the flour?
Yes, but the sauce will be thinner. It won't affect the taste, just the consistency.
5. Can I make the recipe without bell pepper?
Yes, but it will lack some sweetness and flavor. If you don’t have bell pepper, the recipe can be made with just onion and potatoes.
Nutritional values
Estimation for one serving (out of 4):
Calories: approximately 210-250
Protein: 4-5 g
Carbohydrates: 38-40 g
Fats: 7-10 g
Values depend on the type of sour cream used and how much oil is actually used in cooking.
Storage and reheating
This potato paprikas keeps in the fridge for 1-2 days in a covered container. When reheating, the sauce may thicken, but you can add a tablespoon of water. Freezing is not recommended – the sour cream changes texture. It’s best the next day, straight from the fridge or warmed slightly over low heat.