Crispy Herb Potatoes with Sautéed Vegetables


There’s something undeniably comforting about a dish that brings together the earthy flavors of potatoes with the fresh, crisp taste of sautéed vegetables. Our Crispy Herb Potatoes with Sautéed Vegetables recipe does just that, offering a healthy, colorful, and delicious meal that’s perfect for any day of the week. The golden, crispy potatoes provide a satisfying crunch, while the rainbow of vegetables adds a burst of flavor and nutrients. It’s a simple yet elegant dish that proves healthy eating doesn’t have to be complicated or time-consuming.

This dish is not only a feast for the taste buds but also a visual delight, making it a perfect option for those looking to impress guests or simply treat themselves to a nutritious and delicious meal. The combination of spices and herbs used in the potatoes, paired with the tangy sweetness of the sautéed vegetables, creates a harmony of flavors that’s hard to resist. Whether you’re a seasoned chef or a cooking novice, this recipe is sure to become a go-to in your culinary repertoire.

Full Recipe:


For the Potatoes:


  • 1kg potatoes, cut into chunks
  • Vegetable oil, for drizzling
  • 1 teaspoon paprika
  • 1 teaspoon herbal spice mix
  • Salt and pepper, to taste
  • 2 cloves of garlic, minced

For the Vegetables:

  • 1 onion, sliced
  • 2 bell peppers, sliced
  • Vegetable oil, for frying
  • 2 cloves of garlic, minced
  • 300 grams tomatoes, chopped
  • 1 teaspoon sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 dried chili pepper, crushed
  • Salt, to taste
  • Dill, for garnish (optional)


  1. Prep and Bake the Potatoes: Preheat your oven to 200°C (392°F). Toss the potato chunks with vegetable oil, paprika, herbal spice mix, salt, pepper, and minced garlic. Cover with foil and bake for 50 minutes.
  2. Sauté the Vegetables: While the potatoes are baking, heat some vegetable oil in a pan over medium heat. Fry the onion for 2 minutes, then add the bell peppers and fry for an additional 5 minutes. Stir in the garlic, tomatoes, sugar, soy sauce, rice vinegar, and dried chili pepper. Cook until the vegetables are tender. Season with salt to taste.
  3. Combine and Finish Baking: Remove the foil from the potatoes and bake for another 10-15 minutes, until they’re golden and crispy.
  4. Serve: Top the roasted potatoes with the sautéed vegetables. Garnish with dill if desired. Enjoy your delicious and healthy meal!

Prep Time: 15 minutes | Cooking Time: 65 minutes | Total Time: 80 minutes


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