Vegan Fried Potato Pan

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	35 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

280 g potato (s), waxy, possibly red-skinned
1 tablespoon coconut oil, creamy condition, otherwise approx. 3
1 sprig rosemary
1 glass artichoke (s), drained weight 0 g
5 tablespoon tomatoes, chunky from the can
some salt and pepper
some herbs Provence

Instructions

Boil the potatoes with their skin on, possibly the day before.
Melt the coconut oil in a pan and fry the sprig of rosemary in it on medium heat.
In the meantime, peel and slice the potatoes. Add to the rosemary sprig in the pan and fry until crispy.
During this time, drain the artichokes and cut them into small pieces.
Remove the sprig of rosemary and leave any needles in the pan. Fry the artichokes a little, then season with salt and pepper. Add the tomatoes and herbs of Provence, mix well and serve immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.