Pasta with Crispy Potatoes in Mustard-Tomato Sauce

Name: Pasta with Crispy Potatoes in Mustard-Tomato Sauce
Total time: 25 min
Yield: 2 people
Ingredients: 7 oz Pasta; 12 oz Potatoes; 2 tbsp Semolina; 3 tbsp Ketchup; 1 tsp Mustard; 1 tsp Flour; 3 tbsp Sunflower oil; 0.5 tsp Salt; 0.25 tsp Black pepper

VegetarianUnder 30 MinsStovetopDinner • LunchComfort FoodEastern European

Easy

25min

520kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A hearty dish combining pasta and crispy semolina-coated potatoes under a tangy, savory sauce.

If you're looking for a way to diversify your usual side dish, this Pasta with Crispy Potatoes in Mustard-Tomato Sauce will be your favorite discovery. This dish combines two textures: tender, perfectly cooked pasta and incredibly crispy potato cubes. The secret to the perfect crunch lies in using semolina — it creates a thin, golden, and very stable crust on the surface of the potato that doesn't get soggy immediately after adding the sauce. The Pasta with Crispy Potatoes is seasoned with a tangy blend of ketchup and mustard, creating a deep flavor with a slight heat and pleasant acidity. In this recipe, we also use a bit of flour to make the sauce velvety and coating. This dish is a great example of how basic pantry staples like sunflower oil, salt, and pepper can turn into a full and satisfying home-style comfort food meal. This combination of carbohydrates is often found in Eastern European cuisine and is especially popular with children for its rich flavor and crispy elements. Be sure to try this potato breading method with semolina — it can also be used as a standalone dish. It's important to heat the oil well so the frying process begins instantly, sealing the juices inside the vegetable.

Ingredients

200 g Pasta (about 2.5 cups)
350 g Potatoes (2-3 medium potatoes)
2 tbsp Semolina
3 tbsp Ketchup
1 tsp Mustard
1 tsp Flour
3 tbsp Sunflower oil
0.5 tsp Salt
0.25 tsp Black pepper

Instructions

1
Boil the pasta in salted water until al dente. Before draining, reserve about half a cup of the cooking water for the sauce.
2
Peel the potatoes and cut them into small cubes (about 1.5 cm).
3
In a bowl, mix the diced potatoes, semolina, salt, and pepper. Toss thoroughly so each piece is coated.
4
Heat the sunflower oil in a large skillet over medium heat. Arrange the potatoes in a single layer and fry, stirring occasionally, until golden brown and soft inside (about 10–12 minutes).
5
In a small container, whisk together the ketchup, mustard, flour, and the reserved pasta water until smooth.
6
Once the potatoes are crispy, add the cooked pasta to the skillet and pour in the prepared sauce.
7
Mix everything thoroughly over the heat for 1–2 minutes until the sauce thickens and evenly coats the pasta and potatoes.
8
Serve hot, optionally topped with freshly ground black pepper.

Chef's Tips

•To make the potatoes as crispy as possible, pat them dry with a paper towel after dicing and before tossing them in the semolina.
•If you like spicier food, increase the amount of mustard or add a pinch of chili flakes.
•Semolina can be replaced with flour, but it is the semolina that gives that specific grainy, crispy texture.