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Crispy Potato Medley

Crispy Potato Medley
5 from 3 votes
Diet: dairy-free, egg-free, gluten-free, vegan
Total Time:30 minutes
Servings:2 servings
Calories:439kcal

Ingredients

Instructions

  • Boil the potatoes in salty water (1 tsp salt should be fine) until soft. If the skin looks good, leave it on.
  • In the meantime, cut the bell pepper, mushrooms and zucchini into equal size small chunks.
  • Thinly slice the red onion. When the potatoes are soft (poke with a knife to check), drain them.
  • Heat up a big frying pan, cut the potatoes into quarters and fry them on medium heat until browned. When they’re almost done, add the paprika/mushrooms/zucchini and fry it all together. Depending on the size you’ve cut the veggies, this will take about 5-6 minutes.
  • When everything is ready, throw in the raw red onion and the spinach, season with salt and pepper and enjoy.

Jansen’s pro tip

  • Boil the potatoes the night before! Not only do they fry from cold really well, you’ll make lunch super-quick! If you don’t like raw red onion, throw it in when you fry the rest of the vegetables.

Nutrition

Nutrition Facts
Crispy Potato Medley
Amount per Serving
Calories
439
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
6
g
38
%
Sodium
 
3637
mg
158
%
Potassium
 
4793
mg
137
%
Carbohydrates
 
70
g
23
%
Fiber
 
25
g
104
%
Sugar
 
18
g
20
%
Protein
 
11.5
g
23
%
Vitamin A
 
9745
IU
195
%
Vitamin C
 
284.9
mg
345
%
Calcium
 
344
mg
34
%
Iron
 
24.8
mg
138
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments
5 from 3 votes (2 ratings without comment)

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Recipe Rating




One comment
  1. 5 stars
    Scrump-diddly-umptious! For some reason I can never get my boiled potatoes to crisp up. I happened to have baked some white potatoes when I made the sweet potato burrito the other day so I used those and they were perfect. There was some lemon pepper seasoning staring me in the face so I used that to top it all off.