Whole30 Potato Stir-Fry

Elevate your weeknight meals with this vibrant and nutrient-packed Whole30 Potato Stir-Fry! This quick and easy recipe combines golden, crispy red potatoes with a colorful medley of red bell peppers, zucchini, and onions infused with the bold flavors of garlic, fresh ginger, and coconut aminos. Perfectly seasoned with red pepper flakes and garnished with fresh cilantro and green onions, this one-pan wonder is not only Whole30-compliant but also gluten-free and dairy-free, making it ideal for clean-eating enthusiasts. Ready in just 40 minutes, this wholesome dish is a satisfying stand-alone meal or the perfect accompaniment to your favorite protein. If you're craving bold, savory flavors with a hint of spice, this potato stir-fry is your new go-to recipe!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 cups small red potatoes
• 3 tablespoons olive oil
• 1 large red bell pepper
• 1 large yellow onion
• 1 medium zucchini
• 4 garlic cloves
• 1 inch fresh ginger
• 1 quarter cup coconut aminos
• 0.5 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 0.5 teaspoon ground black pepper
• 2 green onions
• 2 tablespoons fresh cilantro

Directions

Step 1

Begin by washing the small red potatoes thoroughly. Cut them into bite-sized cubes and set aside.

Step 2

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.

Step 3

Once the oil is hot, add the potatoes to the skillet. Allow them to cook undisturbed for about 5-7 minutes or until the bottoms are golden brown.

Step 4

Stir the potatoes and season with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Cook the potatoes for another 5 minutes until they are crispy on the outside and tender on the inside. Remove the potatoes from the skillet and set aside.

Step 5

While the potatoes cook, slice the red bell pepper and onion into thin strips. Cut the zucchini into half-moons. Mince the garlic cloves and grate the fresh ginger.

Step 6

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and bell pepper. Sauté for 3 minutes or until they start becoming soft.

Step 7

Add the zucchini to the skillet and cook everything for an additional 2 minutes.

Step 8

Add the minced garlic and grated ginger to the vegetables and stir for about 30 seconds, just until fragrant.

Step 9

Return the cooked potatoes to the skillet. Pour in the coconut aminos over the vegetables and sprinkle with red pepper flakes. Toss everything well to combine and ensure the sauce covers all veggies.

Step 10

Cook for 2 more minutes to allow the flavors to meld together.

Step 11

Season with the remaining 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper according to your taste.

Step 12

Remove from heat and garnish with chopped green onions and fresh cilantro before serving.

Step 13

Serve hot and enjoy your Whole30 Potato Stir-Fry alongside your favorite compliant protein.

Nutrition Facts

Serving size	(1789.7g)

Amount per serving	% Daily Value*
Calories	1498.0

Total Fat 44.6g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 8566.1mg	0%
Total Carbohydrate 247.2g	0%
Dietary Fiber 22.8g	0%
Total Sugars 85.0g
Protein 25.2g	0%

Vitamin D 0IU	0%
Calcium 220.9mg	0%
Iron 9.8mg	0%
Potassium 5523.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.9%

Protein: 6.8%

Carbs: 66.3%