Tri-Colored Potato Stir-Fry

A stir-fry is a great way to add an array of delicious vegetables into your diet. It’s quick, easy, and low in fat. Best part, you can add pretty much any vegetables to the mix. With this recipe, I’m using all the colors of the vegetables world by incorporating tri-colored potatoes which include my favorite, the purple potato, alongside three different colored bell peppers. These vegetables are crisp, crunchy and chalk full of antioxidant power.


For potatoes:

1 3-pound bag of tri-colored potatoes, cut into quarters

1 tablespoon canola oil

Salt, black pepper, and garlic to taste

For stir-fry:

1 tablespoon canola oil

1 green bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 red bell pepper, cut into strips

1 medium red onion, sliced

½ cup parsley, chopped


For potatoes:

  1. Pre-heat oven to 400 degrees F.
  2. In a 9×9 roasting pan, add the potatoes, oil, salt, pepper, and garlic. Toss around to ensure even coating. Roast the potatoes for about 25 minutes. Remove from oven and set aside

For stir-fry:

  1. Heat up a wok or large sauté pan on medium high heat.
  2. Add the oil and let it warm up for about one minute.
  3. Add the peppers and onion and cook for 3 minutes, making sure to toss the vegetables around every minute or so.
  4. Add the potatoes and cook for an additional minute. Add the parsley and set aside.
  5. Serve with Oregano Roasted Chicken or protein of choice.

*Note: you may not need to add more salt since the potatoes already have some.

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