Mediterranean Potato Stir-Fry
Ingredients (for 4 servings):
- 1 kg waxy potatoes (e.g., baby potatoes or new potatoes)
- 250 g cherry tomatoes (preferably a colorful mix)
- 1 small zucchini (optional)
- 1 red bell pepper (optional)
- 2 cloves of garlic (optional)
- 1 red onion
- 2–3 tbsp olive oil
-
2–3 tsp Paradise City by Rock'n'Rubs - Fresh rosemary or thyme (optional, for garnish)
- Pepper to taste
Preparation
Preparation
- 1
Wash the potatoes thoroughly (do not peel), then cut them into wedges or cubes.
- 2
Cut the onion into wedges, and dice the bell pepper and zucchini (if using).
- 3
Place all the vegetables in a large bowl and toss well with olive oil and Paradise City. Season with pepper to taste.
In the oven (classic & aromatic)
- 4
Preheat the oven to 200 °C convection.
- 5
Place the vegetables on a baking sheet lined with parchment paper or in a baking dish.
- 6
Bake for about 30–40 minutes until the potatoes are golden brown and crispy. Turn them once halfway through.
- 7
Garnish with fresh herbs and serve.
In the pan (quick & full of roasted flavor)
- 8
Heat a little olive oil in a large skillet.
- 9
Fry the potato pieces over medium heat for about 10 minutes until they are almost cooked through.
- 10
Next, add the vegetables and "Paradise City," then continue to sauté everything for another 10 minutes until nicely browned.
- 11
Serve with fresh herbs.
In the air fryer (crispy & low-fat)
- 12
Toss the vegetables with oil and seasoning blends.
- 13
Place in the air fryer (in two batches if necessary).
- 14
Bake at 180 °C for about 20–25 minutes, shaking once halfway through.
Serving suggestions
- Add a splash of lemon juice or a bit of lemon zest for extra flavor
- Pairs well with: feta, olives, a yogurt-herb dip, or a slice of grilled halloumi.
- Serve as a main dish or as a side with fish or poultry.
