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No Oil Home Fried Potatoes
These potatoes are crispy on the outside, soft on the inside, seasoned well with spices and go perfectly with the oil-free tofu scramble. You can use already baked potatoes if you have some on hand.
CategoryBreakfast, Plant-Based Recipes, Side Dishes, Vegan
Total Time30 min
DifficultyEasy
Yields4 servings
CuisineAmerican
Recipe Ingredients
First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
- 3 medium size russet potatoes, peeled and diced into 1/2 inch pieces
- ½ cup thinly sliced green bell pepper
- ½ cup thinly sliced sweet yellow onion
- 3 garlic cloves, minced
- ½ tsp Trader Joes 21 Seasoning Salute or your favorite seasoning blend that contains rosemary
- ½ tsp salt, optional
- ¼ tsp turmeric
- ¼ tsp red chili powder
- 2 tbsp fresh parsley, minced
- ½ tsp red pepper flakes, optional
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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If you are using cooked potatoes, peel and cut them into 1/2 inch pieces. You can also cook the potatoes in the microwave by piercing them with a fork and cooking on high for 4-5 minutes, depending on the size. You don't want to overcook them or they will be hard to cut, so cook until still somewhat firm.
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For raw potatoes, heat a 12 inch skillet and add the cut up potatoes and enough water to barely cover the potatoes. Bring to a boil and reduce to simmer. Cover and cook until not quite done, about 5-6 minutes. They should still be a little "al dente". Drain and set aside.
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Wipe out the skillet and return heat to medium high. Add the onions and peppers in a single layer and place the lid on the skillet. Let them cook for about a minute, then stir. Continue browning for another 3 minutes. Add the partially cooked potatoes and spices. Cook on low heat for 4 minutes without turning. Turn and cook for 3-4 more minutes, or until they are cooked through. If they need more time, reduce heat and place the lid on the skillet and cook a little longer. Place on a serving platter and sprinkle with fresh parsley, freshly ground sea salt, and red pepper flakes.