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Stewed potatoes with vegetables in a frying pan

Braised Potatoes with Vegetables in a Skillet

A tasty vegetarian dish with no extra cost or fuss! Braised potatoes with vegetables in a skillet work as both a colorful side and a full meal on their own — and you can riff on them endlessly. I make mine with zucchini, tomatoes, and bell pepper, plus celery, broccoli, and peas.

Maria

Recipe author

Stewed potatoes with vegetables in a frying pan

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Composition / ingredients

Servings:

Potatoes

500

Zucchini

300

Tomatoes

150

Water

150

Broccoli

100

Celery stalk

Green peas

Bell peppers (assorted colors)

Vegetable oil

Tomato paste

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 29 % 4 g

Carbohydrates 57 % 8 g

66 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make tasty braised potatoes with vegetables in a skillet? Very easily! First, get the listed ingredients ready. Feel free to swap or add vegetables to taste.
Step 2:

Peel the potatoes and cut them into wedges or cubes, but not too small, so they hold their shape and don't fall apart while braising.
Step 3:

Cut the zucchini (or regular squash) into batons or quarters. Cut them so they hold up during braising and are easy to eat. Which zucchini is best? Choose young ones with tender skins. If yours are more mature, cut off the tough peel and scoop out the seedy center.
Step 4:

You can use fresh or frozen green peas and broccoli. If frozen, thaw them first.
Step 5:

Seed and stem the bell pepper and cut the flesh into batons. My red bell pepper was very large, so I used half.
Step 6:

Cut the tomatoes into wedges. Choose juicy but firm tomatoes — soft ones don't hold their shape and will break down into mush, spoiling the look of the dish.
Step 7:

Cut the celery into pieces. If the stalk is small, use two.
Step 8:

Finely chop the garlic.
Step 9:

Stir the tomato paste into the water along with a pinch each of salt and pepper until smooth.
Step 10:

Heat the vegetable oil in a deep skillet over medium heat, add the potatoes, and fry, stirring, until lightly golden.
Step 11:

Add the bell pepper, zucchini, and celery. Cook, stirring, for another 2 to 3 minutes.
Step 12:

Pour the tomato-paste water over the vegetables and stir gently. Cover and braise over low heat for about 10 minutes, until the vegetables are tender.
Step 13:

Add the tomatoes, broccoli florets, green peas, and garlic. Adjust salt and pepper to taste if needed. Cover and braise everything together for about another 10 minutes.
Step 14:

Take the skillet off the heat, cover, and let the dish rest for 5 to 7 minutes. Enjoy!

Everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, so always season to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).
Note: the wrong pan can ruin even the best recipe, so use a good heavy skillet.
Use an oil with a high smoke point for frying — all oils are only good up to a certain temperature, the smoke point, where they start to burn and form harmful compounds.