Vegetable and Potato Skillet Stir-Fry

This vegetable and potato skillet stir-fry is a hearty, colourful dish featuring golden sautéed potatoes tossed with a medley of tender vegetables. Lightly seasoned and simply prepared, it serves as a wholesome main course or a versatile accompaniment to many meals.

Why You’ll Love This Recipe

This recipe provides a balanced combination of flavours and textures. The potatoes become crisp and golden on the outside while remaining soft inside, and the accompanying vegetables add vibrancy and freshness. It requires minimal seasoning, allowing the natural flavours to shine. Its adaptability, ease of preparation, and satisfying composition make it suitable for everyday cooking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

potatoes
carrots
green beans or asparagus
onion
garlic
bell pepper (optional)
olive oil
salt
pepper
paprika
fresh herbs such as parsley or thyme

Directions

1. Peel and dice the potatoes into uniform pieces.

2. Heat olive oil in a large skillet over medium heat.

3. Add the potatoes and cook until they begin to brown, stirring occasionally.

4. Add chopped onion and continue cooking until softened.

5. Stir in sliced carrots, green beans or asparagus, and bell pepper if using.

6. Add minced garlic and cook briefly until fragrant.

7. Season with salt, pepper, and paprika.

8. Continue cooking until all vegetables are tender and lightly caramelised.

9. Garnish with fresh herbs before serving.

Servings and Timing

Serves 3–4 people.
Preparation time: 15 minutes
Cooking time: 20–25 minutes
Total time: approximately 40 minutes

Variations

– Add zucchini or mushrooms for additional vegetables.
– Use sweet potatoes instead of regular potatoes.
– Add cooked sausage or chicken for a more substantial meal.
– Season with cumin or curry powder for different flavour profiles.
– Top with grated cheese during the final minutes of cooking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat in a skillet over low heat to restore crispness, or microwave for convenience.
Avoid freezing, as potatoes may become grainy after thawing.

FAQs

Why are my potatoes not crisping?

Crowding the pan prevents browning. Cook in batches if necessary and use enough oil.

Can I parboil the potatoes first?

Yes. Parboiling shortens cooking time and ensures even tenderness.

Can I use frozen vegetables?

Frozen vegetables work but may produce more moisture; cook uncovered to allow steam to escape.

How do I prevent the vegetables from becoming mushy?

Add firmer vegetables first and softer ones later to ensure even cooking.

Can I season the dish differently?

Yes. Italian herbs, curry spices, or chilli flakes all offer excellent alternatives.

Can I roast everything instead of pan-frying?

Certainly. Roast at 200°C (400°F) until tender and golden, stirring halfway.

Can I make this dish oil-free?

A small amount of broth may be used, though the potatoes will not crisp.

What potatoes work best?

Waxy or all-purpose potatoes hold their shape well and produce a pleasant texture.

Can I add leafy greens?

Yes. Add spinach or kale during the final minute of cooking.

Can I prepare components ahead?

You may chop vegetables in advance, but cook just before serving for best texture.

Conclusion

This vegetable and potato skillet stir-fry is a simple yet satisfying dish that highlights everyday ingredients. With its adaptable nature and balanced textures, it works well as a stand-alone meal or as a complement to a variety of entrées. Its accessibility and dependable results make it a valuable recipe for both casual cooking and meal planning.

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