Baby Potatoes and Sweet Peppers in Tomato-Dill Butter

READY IN: 55mins
Recipe by MarraMamba

Use the smallest potatoes you find or quarter them as they are stir fried.Cooking time includes time to boil potatoes

Top Review by PaulaG

This made a great potato side to serve with recipe #61659. The recipe was reduced to 3 servings with leftovers being used in eggs the following morning for breakfast. The carrots were baby cut carrots that were cut into thin strips and the smallest potatoes I could find needed cutting in quarters. The recipe goes together quickly and looks very colorful.

Ingredients Nutrition


  1. In a small bowl combine butter, tomato paste, dill and black pepper. cover and refrigerate. (can be done up to 5 days in advance).
  2. Cook potatoes in a boiling water 15 to 25 mins until tender. Drain.
  3. In a wok or skillet, heat oil over medium high, add garlic, stir fry 10 secs. Add carrots, stir fry 2 minutes Add peppers, stir fry 1 to 2 min or until color intensifies. Add potatoes and stir fry 2 minutes until they are heated through.
  4. Stir in butter mixture tossing to coat vegetables.

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