Potato and vegetable pan-fry with rosemary

Name: Potato and vegetable pan-fry with rosemary
Total time: 35 min
Yield: 2 servings
Cuisine: Alkaline cuisine
Ingredients: 600 g waxy potatoes; 1 courgette; 1 red pepper; 1 red onion; 2 garlic cloves; 2 sprigs of rosemary; 3 tbsp olive oil; ½ lemon; Salt and pepper; Parsley

Crispy fried potatoes with courgette, red pepper and red onion, with rosemary and lemon — a one-pan dish for any evening.

35 min
2 servings
warm
100% alkaline-forming

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Potato and vegetable pan-fry with rosemary — 2 servings, 35 minutes

Method

4 steps, 35 minutes.

Dice the potatoes with their skins on and parboil them in salted water for 8 minutes; drain and let them steam dry.
Heat the olive oil in a large frying pan and fry the potatoes with the rosemary for 10 minutes until golden brown, turning only occasionally.
Cut the onion, pepper and courgette into pieces, add them and fry for another 8 minutes; add the garlic at the end.
Season with lemon juice, salt, pepper and parsley.

Why alkaline

100%alkaline-forming ingredients, estimated using PRAL logic

Potatoes and vegetables are alkaline-forming, olive oil is neutral — a purely alkaline main dish that fills you up without meat.

Experience-based model

Tip from the kitchen

If you like it creamier, add 2 tbsp coconut milk to the pan at the end.

What “alkaline” means here. Alkaline-forming and acid-forming describe how a food is classified in the acid-base table (PRAL logic) — a calculated value, not a statement about effects in the body. The 80/20 rule of thumb — 80% alkaline-forming foods, 20% good acid-forming foods — is our experience-based model from the alkaline kitchen, not a diet plan. Bathmaster, not a doctor: these recipes are cooking, not therapy. Experience-based model

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