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Pan Roasted Potatoes and Vegetables

Pan Roasted Potatoes and Vegetables

Are you the type of person that just craves a big but comforting bowl of veggies every now and then? I certainly am! This pan roasted potatoes with vegetables is a great way to get your veggie fix without having to recur to the same old stir fry. 

I used to always turn to stir fries or salads to get my veggie fix but sometimes it seemed I was missing on something. Event though I love those two dishes, you know I love to have options too. Not just to make things interesting but to have food that everyone can enjoy. 

This is one of those recipes that most people like. Pan roasted potatoes go well with all sorts of veggies. For this reason, it is really easy to pair them with many different things. I go for whatever it's in season or what my family likes. I just make sure there's a good diversity of colours, flavours, and textures on the plate. 

Pan Roasted Potatoes and Vegetables ingredients 

This recipe includes different kinds of potatoes, leek, red and yellow bell pepper, and zucchini. As you can see it is an absolute veggie feast! Each ingredient will add a touch of flavour and they all have all sorts of different nutrients to keep your body well nourished. 

Pan roasted potatoes are a great side dish for both lunch and dinner. Also since you can easily find all the ingredients at your local market at a very affordable price, this recipe is perfect for a get-together. You will impress everyone without having to break the bank. 

Pan roasted potatoes are quite easy to make. They do take a while to cook but I have a little hack for you. This trick will cut down your cooking time and will make your dish even more delicious. 

I used to just pan fry the potatoes but it would take forever, especially if I was making more than two servings at a time. And who has time to wait for potatoes to cook? I don't! 

chopped colorful potatoes 

Instead of waiting I added vegetable broth to the pan and allowed the potatoes to cook in it. This reduces the cooking time and you don't have to worry about your meal coming out too dry. It's a simple hack but you will never go back to frying potatoes the old way once you give this a try. 

I always recommend going easy on the broth. If you add too much liquid you will either end up with a soup or you will have to overcook your potatoes until all the liquid has evaporated. Either way, that's not what we are after, so it is better to add a bit and see where that takes you.

Lastly, since the veggies already have a ton of flavour we don't really need much seasoning. Just a bit of salt and pepper should do. We just want to make our pan roasted potatoes a bit creamy so we made a vegan sour cream that's light and full of flavour to bind all the ingredients together! The result is absolutely delicious! 

Pan Roasted Potatoes and Vegetables single 

Ingredients
5
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Olives

Ingredients

For the pan roasted potatoes

  • 1 leek (washed and thinly sliced)
  • 2 tablespoons olive oil
  • 3 lbs potato (cleaned and cut into wedges)
  • 1 medium red bell pepper (sliced)
  • ½ cup vegetable broth
  • 1 cup vegetable broth
  • 1 large yellow bell pepper (sliced)
  • 1 medium zucchini (sliced)

For the seasoning

  • ½ tsp black pepper (ground)
  • 1 tsp sea salt

For the sour cream

  • 1 tsp apple cider vinegar
  • 1 tbsp canola oil
  • 7 oz firm tofu
  • 2 tablespoons lemon (juice)
  • 1 tsp maple syrup
  • 1 tbsp nutritional yeast
  • ½ tsp sea salt
  • ½ cup soy cream

Directions

  1. Add the oil and fry the potatoes from all sides while stirring occasionally for about 5-7 minutes.
  2. Take the potatoes out of the pan and set aside, add the rest of the other vegetables to the pan and stir fry for about 5-7 minutes.
  3. Add the broth and potatoes to the pan and simmer / stir fry until the potatoes are softened for about 5-10 minutes.
  4. Add salt and pepper and serve with our vegan sour cream, enjoy!

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