I love oven-roasted potato wedges so much! I added spices and dried herb to make them extra flavorful. This time, I served them on a side of stir-fried stake with lots of onions and bell peppers! What can be better?
Recipe
Total: 30 min
Prep: 10 min
Cook: 20 min
Yields: 2-4 servings
Level: Easy
Ingredients
For the Stir Fried Stake
2 tablespoons light olive oil or vegetable oil
1 lb stake, cut into 1 inch chunks
1 large or two medium yellow onions, sliced
2 garlic cloves, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup water
For the oven roasted potatoes
4 medium Yukon gold potatoes washed, pilled and sliced into wedges
1-tablespoon olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon sweet paprika
½ teaspoon dried rosemary
½ teaspoon dried thyme
Directions
In a large pan over a medium high heat cook the peaces of stake in olive oil for 4 minutes, stirring contently. After it develops some color take out the stake onto a clean plate, and set it aside. In the same pan add the onions and cook for 5 minutes until translucent. Add the garlic and cook for 1 minute with the onions. Next, add the bell peppers and cook for another 3-4 minutes. Then, add back the stake and stir to combine. Finally, add the water and let it cook for 5 minutes. Serve with oven roasted potato wedges and enjoy!
For the oven roasted potato wedges
Preheat the oven to 375 degrees F. Place the potato wedges on a sheet pan and drizzle with olive oil and add the salt, black pepper, paprika, rosemary, and thyme. Mix well with hands and spread onto the sheet pan. Cook for 20 minutes until potatoes turn golden brown color.