Vegetable Stir Fry Roasted Potato Bowl
This colorful and wholesome dish brings together the comforting texture of roasted potatoes with the vibrant flavors of a stir-fry vegetable medley.
Recipe Source: From Potato Goodness
Like this recipe? Want more?
Check out our recipe book.
Categories
Ingredients
Roasted Potatoes
- 2 pounds russet potatoes, peeled and diced into 1-inch pieces
- 2 Tbsp (27 grams) vegetable oil
- Kosher salt, to taste
- Black pepper, to taste
- Cold water, as needed
Vegetable Stir Fry
- 1 Tbsp neutral oil, such as avocado or canola
- 3/4 cup carrots, sliced
- 1/2 cup red bell pepper, sliced
- 1 cup broccoli, cut into florets
- 1/2 cup snow peas or snap peas, cut thin
- 1/4 cup canned water chestnuts, drained
- 1 Tbsp cornstarch
- 2 cloves garlic, minced
- 2 tsp ginger
- 2 Tbsp water
- 2 Tbsp soy sauce or liquid aminos
Toppings & Optional Additions
- 1/4 cup cashews (suggested)
- 3 Tbsp green onions, sliced (suggested)
- Japanese BBQ sauce (optional)
- Rotisserie chicken (optional)
- Sesame seeds (optional)
- Crushed red chili flake (optional)
Preparation
Roasted Potatoes
- Preheat oven to 400 F degrees (205 C). Put diced potatoes into a large bowl with enough water to cover. Let them soak for 15 minutes to draw out some starch. Drain potatoes and pat dry. (The soaking of potatoes draws out some starch, which will help them crisp up when cooking.)
- Toss potatoes with vegetable oil, salt, and pepper. Spread them evenly on a baking sheet. (We encourage a sheet with a lip to avoid oil running off the pan.) Place in preheated oven and roast for 20 minutes.
- Remove from oven. Give the pan a shake and use a spatula to release any stuck potatoes.
- Return potatoes to oven and roast for another 20-30 minutes, or until the potatoes are a deep brown and crisp all over.
Vegetable Stir Fry
- To a hot sauté pan or wok, add neutral oil. Once the oil is hot, add carrots and cook over medium heat until they start to soften.
- Add bell pepper and broccoli. Allow to cook until they start to soften.
- Finally, add snow peas and water chestnuts. Continue cooking over medium heat until vegetables are tender, but crisp.
- To make the sauce, combine ginger, garlic, cornstarch, water, and soy sauce (or aminos) in a small bowl. Mix until cornstarch is dissolved and ingredients are thoroughly combined.
- Once vegetable are nearly done, add the sauce mixture to pan or wok and coat the vegetables. Cook for 1-2 minutes.
Assemble the Bowl
- In four bowls, divide potatoes evenly. Then add stir fried vegetables. Top with cashews and green onions. Garnish with any additional items if using.
