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–+ servings

Crispy Potato and Roasted Veggies

Stevie G
Transform your dinner table with our Golden Crispy Potato and Veggie Roast. This delightful medley combines the crunch of crispy potatoes with the savory goodness of a variety of roasted vegetables, creating a side dish that's both flavorful and visually appealing.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine South African
Servings 4 people
Calories 135 kcal

Ingredients
  

  • 3 large potatoes peeled, cut in wedges
  • ½ tsp salt, plus extra salt to sprinkle
  • 500 ml boiling water
  • 500 ml vegetable oil
  • 50 ml pure virgin olive oil
  • spice for vegetables
  • 3 baby marrows (young zucchini) cut in thick rings
  • 1 small butternut peeled and cut in chunks
  • ½ cup green beans halved in length
  • ½ yellow pepper cut in thick strips
  • ½ red pepper cut in thick strips

Instructions
 

  • Cook potato wedges in salt water until almost soft (about 30 minutes
  • Preheat oven to 180℃(350℉)
  • Drain potatoes and dry them off completely
  • Put vegetables on an oven tray
  • Sprinkle with salt and spice for vegetables then olive oil
  • Bake for 40 to 50 minutes while deep frying potato wedges in vegetable oil on stovetop
  • Drain potatoes on kitchen paper, sprinkle with salt
  • Dish up with the other vegetables

Nutrition

Calories: 135kcalCarbohydrates: 31gProtein: 4gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 18mgPotassium: 764mgFiber: 4gSugar: 2gVitamin A: 594IUVitamin C: 79mgCalcium: 31mgIron: 2mg
Keyword crispy fried potato, crispy fried potato wedges, crispy potato, crispy potato and roasted veggies, oven roasted vegetables, roasted veggies with crispy potatoes
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