ADVERTISEMENT
Prep the potatoes: Soak the cubed potatoes in hot water for 10–15 minutes. This helps remove excess starch and ensures crispier texture.
Cook the potatoes: Drain and pat dry. In a large frying pan, heat olive oil and sauté the potatoes over medium heat until golden and tender (about 10–12 minutes).
Add the mushrooms: Toss in the sliced mushrooms and cook for 3–5 minutes until they start to brown.
Blanch the broccoli: While mushrooms cook, blanch broccoli florets in boiling water for 2–3 minutes, then drain.
Combine: Add broccoli to the pan, season with salt, and stir-fry for another 3–4 minutes until all vegetables are tender and lightly crisped.
🍽️ Serving and Storage Tips
ADVERTISEMENT
