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🍽️ Crispy Oven Potatoes with Colorful Vegetable Pan Stir-fry

341 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly firm 600 g
• olive oil 8 tbsp
• garlic cloves 2 pcs
• salt 0.75 tsp
• pepper, black ground 0.5 tsp
• rosemary, dried 1 tsp
• onions, red 2 pcs
• green beans 200 g
• zucchini 1 pc
• bell pepper 2 pcs
• carrots 2 pcs
• oregano, dried 1 tsp
• balsamic vinegar, dark 2 tbsp

Instructions

1. 1. Turn on the oven and set it to 200 degrees Celsius with hot air circulation.
2. 2. Peel the potatoes and cut them into small, bite-sized cubes.
3. 3. Peel one clove of garlic and chop it very finely.
4. 4. Place the potato cubes in a bowl and add 40 grams of olive oil, the chopped garlic, half a teaspoon of salt, and a quarter teaspoon of pepper.
5. 5. Mix everything well so that the potatoes are evenly seasoned.
6. 6. Spread the potatoes in an oven-safe dish and sprinkle fresh rosemary over them.
7. 7. Place the dish in the preheated oven and bake the potatoes until crispy for about 20 minutes.
8. 8. Peel two onions and another clove of garlic, then slice them thinly.
9. 9. Heat 40 grams of olive oil in a large pan and sauté the onions and garlic until fragrant.
10. 10. Wash the green beans, trim off the hard ends, and cut them in half lengthwise.
11. 11. Cut the zucchini and the bell pepper into coarse chunks.
12. 12. Slice the carrots into thin rounds.
13. 13. Add the green beans, zucchini chunks, and carrot slices to the pan and stir-fry them for 4 to 5 minutes.
14. 14. Add the bell pepper chunks and stir-fry them briefly until they are tender-crisp.
15. 15. Season the entire vegetable mixture with a quarter teaspoon of salt, a quarter teaspoon of pepper, and oregano to taste.
16. 16. Remove the pan from the heat and serve the hot vegetables together with the crispy oven potatoes.

Nutrition per serving

• kcal: 341
• Protein: 6 g · Fett/Fat: 19 g · Carbs: 38 g