Curried Pan-Fried Potatoes Recipe
Description: Don’t have any O.J. to accompany your scrambled tofu? No problem: potatoes, eaten with the skins on, are a great source of vitamin C. Pan-fried potatoes are a great side dish for any breakfast entree. So eat your spuds! Serve with baked beans and toast.
Cook Time: 20 minutes
Prep Time: 0 minutes
Total Time: 20 minutes
Servings: 2
Ingredients:
- 1 onion
- 5 cloves garlic
- 1-2 teaspoons mustard seeds
- 1-2 tablespoons curry paste
- Olive oil
- 3-6 potatoes
- Salt
- Pepper
Instructions:
| Step | Description |
|---|---|
| 1 | In a large saucepan, add the onions, garlic, mustard seeds, and curry paste to a splash of olive oil and sauté on medium heat until mixed well and onions are translucent. |
| 2 | Add the potatoes and fry, flipping occasionally, until the potatoes are soft enough to pierce with a fork. |
| 3 | Season with salt and pepper to taste. |
Nutritional Information (per serving):
- Calories: 289.2
- Fat: 0.9g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 33.6mg
- Carbohydrates: 64.6g
- Fiber: 8.2g
- Sugar: 5g
- Protein: 7.9g
Recipe Keywords:
Potato, Vegetable, Low Protein, Vegan, Low Cholesterol, Healthy, < 30 Mins, Easy
Recipe Notes:
- Ensure the potatoes are sliced evenly for uniform cooking.
- You can adjust the amount of curry paste according to your spice preference.
- Serve hot with your favorite breakfast dishes for a satisfying meal.
