Pan-fried Potatoes and Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 10 small potatoes
- 1 large bell pepper (s)
- 100 g snow peas
- 0.5 ½ shallot (s)
- 0.5 ½ medium onion (s)
- 1 clove garlic
- Diced ham
- some olive oil
- Barbecue seasoning
- herbs Provence
- salt and pepper
- possibly parsley
Print Recipe
Pin Recipe Instructions
- Clean the small potatoes, but put them with their skins in boiling, salted water. Let cook for about 15-20 minutes. Pierce and check for strength. They should still be a little firm and not quite through. Pour off, quench with cold water and cut into approx. 1 cm thick slices without peeling.
- While the potatoes are cooking, prepare the remaining ingredients. Cut the bell pepper into larger cubes. Peel off the garlic clove. Also cut the shallot and onion into slightly larger cubes. Separate the ends of the snow peas and divide each one in the middle.
- Heat the olive oil in a pan and lightly fry the halved clove of garlic together with the shallot cubes. Put the potato slices in the oil and fry until golden brown over high heat. Season with salt and pepper. Then add the pepper cubes and fry for a few minutes. Then add snow peas, onion and ham cubes. Fry for another 2 - 3 minutes, everything should stay firm to the bite. Finally, season with barbecue spices and herbs from Provence as well as salt and pepper and toss.
- Serve warm and garnish with parsley if necessary.
- This goes well with baguette and / or a herb / garlic dip. If you want it meat-free, you can leave out the ham cubes.
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