Paprika Potatoes

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Difficulty: 2
Spiciness: 1
Number of Servings: 4

An excellent boiled-baked potato dish with a unique flavor and preparation. It will be great as a side dish or a standalone meal.

Peel, wash, and finely chop the shallots. Wash, peel, and dice the tomatoes into small pieces. Thoroughly wash the potatoes and cut larger ones in half, leaving smaller ones whole. Keep the potatoes in clean water until ready to use.
Melt the butter in a small pot and quickly sauté the shallots until they slightly brown. Sprinkle with paprika and stir. Then, while stirring, cook for another 3 minutes. Add the diced tomatoes, stir, season with salt, and cook on moderate heat for 10 minutes until the sauce thickens. Then, mix in the sour cream, remove from heat, and stir well.
Preheat the oven to 200°C. Take the sliced potatoes out of the water and thoroughly dry them with a cloth. Grease a deep baking dish. Place a layer of potatoes at the bottom of the dish and pour some of the tomato mixture over it. Then, add another layer of potatoes and repeat the process until all ingredients are used. Finally, pour the broth over everything and cover the dish with aluminum foil.
Place the dish in the preheated oven and let the potatoes cook for 10 minutes. Then, remove the aluminum foil and let the potatoes bake, absorbing all the liquid (which takes about 20 minutes). 10 minutes before the end of baking, pour sour cream over the potatoes. Wash the parsley, pluck the leaves, and chop them. Take the baked potatoes out of the oven and sprinkle with parsley. Serve warm.

Tomatoes are easiest to peel by immersing them in boiling water for a few minutes.