Fried Potatoes with Vegetables
Elevate your weeknight meals with this vibrant and flavorful Fried Potatoes with Vegetables recipe—an irresistible medley of crispy golden potatoes and colorful sautéed veggies. Featuring tender red and yellow bell peppers, zucchini, and red onion, this dish is seasoned to perfection with paprika, dried thyme, and a touch of garlic for a savory punch. The parboiling technique ensures perfectly cooked potatoes that crisp up beautifully in olive oil, while the skillet-seared vegetables remain slightly crisp for a delightful texture. Garnished with fresh parsley, this versatile dish can be enjoyed as a comforting side or a light vegetarian main. Quick and easy to make in under 45 minutes, this recipe is perfect for busy evenings without sacrificing flavor. Keywords: fried potatoes, sautéed vegetables, crispy potatoes recipe, vegetarian side dish.
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Recipe Information
Ingredients
- 500 grams potatoes
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium zucchini
- 1 large red onion
- 2 pieces garlic cloves
- 4 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and peel the potatoes. Cut them into bite-sized cubes (about 1-inch pieces).
Bring a pot of water to a boil. Add the potato cubes and parboil them for 5 minutes. Drain and set aside.
Wash and dice the red and yellow bell peppers into similar bite-sized pieces. Cut the zucchini into half-moon slices. Peel and thinly slice the red onion. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the parboiled potatoes in a single layer and fry until they are golden and crispy on the outside, about 8-10 minutes. Flip occasionally for even cooking.
Remove the fried potatoes from the skillet and set them aside on a plate lined with paper towels to absorb excess oil.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the sliced red onion and garlic, sautéing for 2 minutes until fragrant and translucent.
Add the bell peppers and zucchini to the skillet. Sprinkle with paprika, dried thyme, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Return the fried potatoes to the skillet. Toss everything together gently to combine and heat through for 2-3 minutes.
Remove from heat and garnish with freshly chopped parsley. Serve warm as a side dish or a light meal.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 25.1 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4106 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
