Sautéed Vegetables with Spiced Potatoes

Preheat the oven to 200°C (400°F).

Peel and cut the potatoes into evenly sized cubes or wedges.

In a large bowl, toss the potatoes with sunflower oil, paprika powder, turmeric, marjoram, salt, and minced garlic. Make sure the potatoes are well-coated with the spices.

Spread the seasoned potatoes in a single layer on a baking sheet.

Roast in the preheated oven for 45-50 minutes, turning halfway through, until the potatoes are golden and crispy on the outside and tender inside.

Prepare the Sautéed Vegetables:

While the potatoes are roasting, heat the sunflower oil in a large pan or skillet over medium heat.

Add the chopped onions and sauté until they become soft and translucent, about 5-7 minutes.

Add the grated carrot and bell pepper, and cook for another 5 minutes, stirring occasionally.

Season with salt and black pepper to taste.

Add the chopped tomatoes and minced garlic to the pan, and cook for an additional 3-4 minutes until the tomatoes soften and release their juices.

Combine the Potatoes and Vegetables:

Once the potatoes are done, remove them from the oven.

In a large serving dish, combine the roasted potatoes with the sautéed vegetables. Mix gently to incorporate everything evenly.

Serve:

Serve this flavorful dish hot, either as a main or a side to complement any meal.

Serving and Storage Tips