We still have potatoes left over from Sunday lunch, such potatoes are wonderful for delicious fried potatoes or a fried potato pan.
As an alternative to bacon & onions, bell peppers & zucchini are added to our pan today, so it quickly becomes a vegetarian fried potato pan. Have fun cooking!
Cooked/Baked today: Veggie Stir-Fry with Roasted Potatoes
Difficulty: Easy – Medium
Preparation Time: 30 minutes
Category: Main Dishes, Recipes with Potatoes, Veggie Dishes, Fast Food
Our Recipe rating:
Ingredients for 2 servings:
- 600 grams waxy potatoes (cooked)
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 1 teaspoon thyme
- 1 teaspoon sweet paprika powder
- Salt & pepper
- Oil for frying
- Chives or parsley for garnishing
Required kitchen gadgets, helper & preparations:
- Large pan or wok
- Deep Plate & Kitchen paper
Cut the potatoes into not too thin slices. Core bell pepper & cut into bite-size pieces. Halve the zucchini lengthways and also cut into pieces. Peel off red onion & cut into strips. Chop the chives finely and set aside.
…for veggie stir-fry:
Next, heat up a large pan with a good dash of oil and fry the potato slices very slowly until brown and crispy over low to medium heat for 10 – 15 minutes, stirring occasionally. Then season the fried potatoes with salt and pepper to taste, lift them out of the pan and allow to drain on kitchen paper.
When done add a good dash of oil to the pan again, also add the prepared vegetables & sauté for 5 – 6 minutes over medium heat & occasional turning until the vegetables have reached the desired consistency.
Then season everything with a teaspoon of sweet paprika powder & thyme and a good pinch of salt & pepper, put the potato slices back to the pan & mix well.
Spread the done veggie stir-fry with roasted potatoes on plates, garnish with a little chives & serve along with a bit sour cream or yoghurt if necessary. Have fun cooking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):