Cumin Potato and Bell Pepper Stir-Fry with Supermarket Ingredients
Make cumin potato and bell pepper stir-fry with sliced potatoes, sweet peppers, garlic, green onion, soy sauce, rice vinegar, and cumin.
cumin: 1 tsp ground cumin or crushed cumin seeds.
Slice potatoes thinly, rinse briefly under cold water, and dry well so they fry instead of sticking.
Cook potatoes in oil over medium-high heat until the edges turn lightly golden.
Add bell pepper, garlic, green onion whites, and cumin. Stir-fry until fragrant.
Add soy sauce and rice vinegar, toss until glossy, then finish with green onion tops and sesame seeds.
Yellow potatoes or Yukon Gold potatoes hold together better than very starchy baking potatoes.
Ground cumin is easiest; cumin seeds taste stronger if lightly crushed before cooking.
Use red bell pepper for sweetness or green bell pepper for a sharper flavor.
Use sweet potato or parboiled baby potatoes if regular potatoes are unavailable.
Use onion, cabbage, or carrot instead of bell pepper.
Add chili crisp or chili flakes at the table if you want a spicy version.
Potatoes: Yellow potatoes, Yukon Gold potatoes, Parboiled baby potatoes. Avoid very thick slices. Thin potatoes cook through before the garlic burns.
Bell pepper: Red bell pepper, Green bell pepper, Onion or carrot. Red pepper makes the dish sweeter; green pepper gives a sharper flavor.
Cumin: Ground cumin, Crushed cumin seeds, Cumin plus a pinch of chili flakes. Ground cumin is easiest to buy. Cumin seeds taste stronger if crushed before cooking.
Do I need to boil potatoes before stir-frying?
No, if the slices are thin. For thicker wedges, parboil briefly before stir-frying.
No. Cumin is aromatic but not hot. Add chili crisp or chili flakes separately if you want heat.
Yes, but sweet potatoes cook softer and sweeter, so use slightly thicker pieces and turn them gently.