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🍽️ Crispy Fried Potatoes with Colorful Vegetables

290 kcal · 30 min · 4 servings

Crispy Fried Potatoes with Colorful Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the potatoes under running water.
  2. 2. Place the potatoes in a pot and cover them with salted water.
  3. 3. Bring the water to a boil.
  4. 4. Simmer the potatoes on medium heat for about 20 minutes.
  5. 5. Drain the cooking water.
  6. 6. Rinse the potatoes briefly with cold water to help them cool down.
  7. 7. Let the potatoes drain completely and cool down.
  8. 8. Peel the cooled potatoes.
  9. 9. Slice the potatoes into pieces approximately 0.5 cm thick.
  10. 10. Heat 2 tablespoons of oil in a pan over medium heat.
  11. 11. Fry the potato slices for about 10 minutes until golden brown and crispy.
  12. 12. Halve the onion and peel it.
  13. 13. Slice the onion into thin strips.
  14. 14. Peel the garlic.
  15. 15. Finely chop the garlic.
  16. 16. Wash the carrots.
  17. 17. Peel the carrots.
  18. 18. Halve the carrots lengthwise.
  19. 19. Cut the carrots into rings.
  20. 20. Wash the zucchini.
  21. 21. Trim the ends of the zucchini.
  22. 22. Halve the zucchini lengthwise.
  23. 23. Cut the zucchini into rings.
  24. 24. Wash the tomatoes.
  25. 25. Halve the tomatoes.
  26. 26. Wash the parsley.
  27. 27. Shake the parsley dry.
  28. 28. Pluck the parsley leaves from the stems.
  29. 29. Finely chop the parsley leaves.
  30. 30. Add the onion, garlic, carrots, and zucchini to the potatoes in the pan.
  31. 31. Fry the vegetables for another 5 minutes.
  32. 32. Add the tomatoes.
  33. 33. Season the pan with salt.
  34. 34. Season the pan with pepper.
  35. 35. Season the pan with herbs de Provence.
  36. 36. Gently mix all ingredients together.
  37. 37. Sprinkle the finished dish with the chopped parsley.
  38. 38. Serve the fried potato vegetable skillet hot.

Nutrition per serving