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"Potatoes with Roasted Vegetables" by beebrulee

Potato Saute


Serves 4
2 cups Water
2 Russet Potatoes cleaned and cut in half
1 tablespoon Vegetable Oil
1/2 cup Onion chopped
1/2 cup Bell Pepper chopped (red or green)
1/2 cup Corn without added salt (canned or frozen, thawed)
1/2 cup Tomato chopped
1/2 teaspoon Oregano
1/4 teaspoon Salt
1/4 teaspoon Black Pepper


1.Bring water to a boil in a large pan. Add potatoes and cook until crisp-tender, about 15 minutes. Drain well and cut into bite-size pieces.
2.Heat oil in a large skillet. Sauté onion until golden brown and soft. Add potatoes and bell pepper to skillet and cook over medium-high heat, stirring frequently, until golden brown.
3.Stir in corn, tomato, oregano, salt, and ground black pepper. Top with cheese and serve.

Nutrition Facts

Serving Size 0.50 cup

Serving Per Container 4

Amount Per Serving Calories 217 % Daily Value* Total Fat 5 g 6%   Saturated Fat 2 g 10% Sodium 220 mg 10% Total Carbohydrate 39 g 14%   Dietary Fiber 6 g 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


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