Servings: 4 to 6
Preparation: 15 minutes
Cooking time: 40 minutes
Ingredients
Potatoes
- 4 to 6 russet potatoes, peeled and cut into 1.5-inch cubes
- 15 ml (1 tbsp) sweet smoked paprika
- 15 ml (1 tbsp) garlic powder
- 15 ml (1 tbsp) onion powder
- 15 ml (1 tbsp) sugar
- 15 ml (1 tbsp) dried thyme
- 60 ml (4 tbsp) olive oil
- Salt and pepper, to taste
The filling
- 500 ml (2 cups) marinara sauce
- 15 ml (1 tbsp) sweet smoked paprika
- 250 ml (1 cup) sour cream or Greek yogurt
- 60 ml (4 tbsp) fried onions
- 8 fresh basil leaves, chopped
Preparation
- Preheat oven to 200°C (400°F).
- In a pot of water, add the potato cubes, bring to a boil and cook for 10 minutes.
- Drain and place the potato cubes in a bowl.
- Add paprika, garlic powder, onion powder, sugar, thyme, salt, pepper and mix.
- Add olive oil and coat the potatoes.
- Spread the potato cubes on a baking sheet lined with parchment paper or a silicone mat and bake for 30 to 40 minutes, until golden brown and crispy. Stir halfway through baking.
- Meanwhile, in a saucepan, heat the marinara sauce and stir in the smoked paprika.
- Serve the crispy potatoes topped with warm sauce and accompanied by a dollop of sour cream or Greek yogurt. Garnish with fried onions and basil.
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