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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.
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!
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!
For the pan roasted potatoes
For the seasoning
For the sour cream
|Amount Per Serving|
|Calories 494||From Fat 152|
|% Daily Value*|
|Total Fat 17g||26%|
|Saturated Fat 2g||11%|
|Trans Fat 0g|
|Total Carbohydrate 77g||25.6%|
|Dietry Fiber 10g||40.3%|
|Vitamin K2 0µg||0%|
|Vitamin A 1703.94IU||34.1%|
|Vitamin B-12 1.22µg||20.3%|
|Vitamin B-6 2.82mg||140.9%|
|Vitamin C 204.92mg||341.5%|
|Vitamin D 0IU||0%|
|Vitamin E 2.6mg||8.7%|
|Vitamin K1 29.18µg||36.5%|
|Folic Acid 0µg|
|Pantothenic acid 1.53mg||15.3%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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