Baby Potatoes and Sweet Peppers in Tomato-Dill Butter

READY IN: 55mins
PaulaG
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

Directions

  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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