Potato Stir-fry with Halloumi & Veggies [Vegetarian]

This 25-minute (prep included!) potato stir-fry loaded with halloumi & veggies is sure to become your new weeknight favorite! Healthy, quick and easy to make it's a delicious dinner dish that's packed full of flavor and all done in one pan - with just a touch of lemon to take it from great to amazing.

Sometimes I get serious cravings for potatoes - and then this potato stir-fry is usually what ends up on my plate. It's a quick dinner that's loaded with flavor - and a lot of veggies, making it a great healthy option.

Why you will love this recipe

• It's quick and all done in just 25 minutes - prep included
• It's easy to make and pretty hands off
• One pot - so clean up is super easy
• A healthy choice loaded with veggies
• Amazing flavors - umami, spice, earthy veggies and lemony freshness...
• Multiple textures to keep it interesting - or how about soft potatoes, crunchy veggies and chewy halloumi...
• Versatile and you can use what you have - no need to use exactly the same veggies as I did - instead, find your own perfect potato stir-fry version!

What you need to make it

Ingredient notes

• Parsley - don't use the stalk, pick the leaves of before chopping
• Lemon - clean it well since we will be adding it with the skin
• Potatoes - peel them or wash them thoroughly
• Chili flakes - adjust the amount to the type of chili flakes you're using and how spicy you like it. I use Aleppo chili flakes* which are pretty mild.

Ingredient substitutions

• Spinach can be swapped for kale
• White button mushrooms can be switched for another type of mushroom, like shiitake or portobello
• Halloumi can be switched for another halloumi-type "grill cheese" or chicken. If using chicken, fry it separately until done and add to the stir-fry together with the spinach and parsley.
• Red onion can be swapped for shallots, yellow onion or leeks
• Butter and olive oil can be used either both, or substituted for each other. If using only olive oil you might not need to substitute the full amount of butter - start with just a bit and add more if needed. You can also use another type of vegetable oil.

How to make it

1. Place a pan over medium-high heat and add in butter and olive oil
2. Allow the butter to melt
3. Add in onion and fry for about a minute
4. Add in potatoes and mix well

5. Cover, lower the heat to medium, and cook for 5 minutes
6. While cooking, remove the lid a few times and stir. Then put the lid back on.
7. After 5 minutes, remove the lid and add in mushrooms, cauliflower, asparagus and lemon slices. Mix well.
8. Cover and cook for 5 minutes. Remove the lid a few times while cooking and mix, then put the lid back on.

9. Deglaze the pan by squeezing over some lemon juice
10. Mix and make sure any pieces stuck to the bottom of the pan are loosened - this is what the deglazing does
11. Taste and season with chili flakes according to taste
12. Taste and season with salt according to taste

13. Turn off the heat and add in the spinach and parsley
14. Mix well
15. Cover and let sit for 2 minutes
16. Taste test, adjust seasoning if needed, and your potato stir-fry is ready to serve!

Tips & tricks

• Use both butter and olive oil for the best combo of two delicious flavors
• Cut the potatoes small and thin to help them cook quickly
• Cover the pan while cooking to help the potatoes cook quicker
• Deglaze the pan with lemon juice to get all those flavors that would otherwise just stay in the pan
• Adjust the amount of chili flakes depending on taste & type
• Taste test before adding salt - depending on whether or not you use salted butter and how salty your halloumi is you may need to add more or less salt
• Turn off the heat before adding the spinach and parsley to ensure the veggies aren't overcooked

Recipe FAQ

More quick & easy dinner recipes

Love quick & easy dinner recipes, like this Potato Stir-fry? Then I think you will love these:

• Cast Iron Pork Chops with Mushrooms, Red Wine & Thyme (20 minutes)
• Halloumi Pasta Primavera (20 minutes)
• Lemon Pepper Salmon (22 minutes & hands off)
• Chicken Teriyaki Stir Fry (25 minutes)
• Tortellini al Forno with Spinach (25 minutes & hands off)
• Baked Cod in Foil with Tomatoes, Potatoes & Basil (35 minutes & hands off)
• Sweetheart Cabbage Salad with Gyoza Chickpeas (40 minutes & hands off)
• Vegetarian Chili Sin Carne (40 minutes, 20 minutes cooking)
• Baked Chicken Drumsticks with Veggies (50 minutes & hands off)

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Recipe