Vegetarian Potato Paprikash Recipe
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 main servings
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Calories
487 kcal
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Course
Main Course
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Cuisine
European
Vegetarian Potato Paprikash Recipe
Description
Vegetarian Potato Paprikash features bite-sized potatoes cooked in a vibrant sauce combining Hungarian sweet paprika, sautéed onions, garlic, vegetable broth, white wine, and diced tomatoes. The potatoes are browned for a savory base before simmering until tender, developing a rich, slightly smoky flavor. A final addition of butter and sour cream provides a creamy finish that mellows the spices and adds smoothness. This recipe offers a flavorful vegetarian main or side, showcasing comforting textures and moderately spiced undertones.
The dish is cooked uncovered to allow the sauce to thicken and the flavors to concentrate. Serving it garnished with fresh parsley adds a fresh herbal note. Suitable for cooler days or as part of a vegetarian meal, it pairs well with bread to soak up the sauce.
You can refrigerate leftovers in an airtight container for 3 to 4 days or freeze them for up to 2 months. When reheating, thaw thoroughly and warm gently on the stovetop or in the microwave until heated through to preserve texture and flavor.
Ingredients
- 2 Tbsp vegetable oil
- 3 potato cut into bite-sized pieces (about 3 cups, large, waxy
- 1 yellow onion thinly sliced, medium
- 3 cloves garlic minced
- 2 Tbsp paprika sweet, Hungarian
- 1/8 tsp cayenne pepper optional
- 1/2 cup vegetarian broth vegetable or 'chik-n' flavored
- 1/2 cup white wine dry
- 1/2 of a 14-oz 400g can of diced tomatoes
- 1 Tbsp butter unsalted
- 1/4 cup sour cream full-fat
- salt to taste
- black pepper to taste
Instructions
- Heat a large non-stick skillet over medium-high heat. Add the oil and potatoes along with a few generous pinches of salt; sauté for 3 to 5 minutes, until the potatoes begin to brown.
- Next, add the onions and sauté for another 3 minutes to soften and brown.
- Add the garlic, paprika, and cayenne (if using); stir well. Immediately add the broth and wine to prevent the paprika from burning.
- Then, stir in the tomatoes and bring the mixture to a boil.
- Add the butter. Reduce the heat to medium and simmer uncovered for 15 to 20 minutes, or until the potatoes are very tender.
- Turn off the heat and stir in the sour cream.
- Taste and add salt and black pepper to your liking, garnish with fresh parsley, serve, and enjoy!
Notes
- Full-fat Greek yogurt can substitute for sour cream if needed.
- Store leftovers in an airtight container refrigerated for 3-4 days or freeze for up to 2 months.
- For reheating, thaw in the fridge and warm on stovetop or microwave until hot throughout.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4main servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 487kcal | 24% |
| Carbohydrates | 78g | 26% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 17mg | 6% |
| Sodium | 985mg | 41% |
| Fiber | 19g | 76% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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