Mixed Vegetables With Fried Potatoes Recipe

Name: Mixed Vegetables With Fried Potatoes
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 2
Cuisine: Global
Ingredients: potatoes (fried): 150g; green beans: 50g; carrots (diced): 30g; corn kernels: 30g; peas: 30g; pickles: 30g; onion (diced): 20g; red peppers: 15g; oil (for frying potatoes - olive oil): 10g; salt: 0g; pepper: 0g

potatoes (fried)green beans carrots (diced)corn kernels peas pickles onion (diced)red peppers oil (for frying potatoes - olive oil)salt pepper vegan vegetarian gluten free low fat low lactose lunch dinner

This dish is a vibrant and hearty serving of mixed vegetables paired with golden fried potatoes. It's a colorful medley that balances the earthy flavors of root vegetables with the sweetness of corn and peas, all brought to life with the savory crispiness of fried potatoes. With a total calorie count of approximately 350 kcal, this dish is both nourishing and comforting, making it an ideal choice for those seeking a fulfilling yet healthy meal option. The combination of vegetables provides a good mix of vitamins, minerals, and dietary fiber, while the fried potatoes add a satisfying crunch and richness. Perfect for a wholesome lunch or dinner, this vegetable plate offers a balanced mix of macronutrients with about 8 grams of protein, 60 grams of carbs, and 10 grams of fat. Whether you're looking for a light meal option or a side dish to complement your main course, this delightful vegetable mix with fried potatoes is sure to impress.

🌎 Global: Main Course

🔥 Calories 350kcal
🍗 Protein 8g
🍚 Carbs 60g
🧈 Fat 10g

🥗 Ingredients:

potatoes (fried) (150g)
green beans (50g)
carrots (diced) (30g)
corn kernels (30g)
peas (30g)
pickles (30g)
onion (diced) (20g)
red peppers (15g)
oil (for frying potatoes - olive oil) (10g)
salt (0g)
pepper (0g)

🍳 How to cook (2 servings):

Cooking Time: 20 minutesPreperation Time: 15 minutes

Preparation

1. Begin by preparing the vegetables. Wash and dice the potatoes, green beans, carrots, corn kernels, peas, pickles, onion, and red peppers. Keep them separate. 2. Boil the green beans, carrots, corn, and peas in salted water until they are just tender, about 5-7 minutes, then drain and set aside. 3. Heat a pan over medium heat and add the olive oil. Once hot, add the diced potatoes, stirring occasionally, until they are golden and crispy. It may take about 10-15 minutes depending on the size of the potatoes. Season with salt and pepper. 4. In the same pan, sauté the diced onion and red peppers until they become soft and fragrant, about 5 minutes. Combine them with the boiled vegetables. 5. Finally, add the fried potatoes and pickles to the vegetable mix, giving everything a gentle but thorough mix.

Serving Suggestions

Serve this colorful vegetable and potato mix warm as a main dish or as a healthy side. It pairs beautifully with grilled chicken or fish for a more protein-packed meal or can be enjoyed on its own for a vegetarian option. Garnish with fresh herbs like parsley or cilantro for an extra touch of flavor.

⭐️ Nutrition facts:

This dish is an excellent source of dietary fiber and vitamins, particularly from the variety of vegetables used. The olive oil adds healthy fats, primarily monounsaturated, known for their heart-health benefits. Despite the relatively low protein content, this meal provides a good balance of macronutrients and is low in saturated fats.