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Crispy vegan fried potato cubes with bell peppers and Brussels sprouts

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Ingredients for 2 servings:

  • 3 potatoes
  • 1 large pointed pepper
  • 10 Brussels sprouts, fresh or frozen
  • ½ leek(s)
  • olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the raw potatoes and cut into approximately 1 cm cubes. Boil in salted water for 5 minutes, remove, and let cool. Cut the bell peppers into strips. Halve the Brussels sprouts. Slice the leeks into rings. Heat a little olive oil in a large pan and fry the cooled potato cubes for about 10 minutes, turning occasionally, until golden brown. Add the bell peppers, Brussels sprouts, and a little later the leeks, and continue frying for about 10 minutes, turning occasionally. Add more olive oil if needed. Season with salt and pepper. Serve with toasted (wholemeal) bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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