Pan Fried Fingerling Potatoes and Veggies

This recipe was inspired by a frozen veggie bag that I occasionally buy. I finally decided it was too ridiculous to spend a lot of money buying frozen potatoes when I could just make them better, healthier, and cheaper from scratch. Also, as a bonus, I was able to use a lot of the leftover ingredients from the quiche I made earlier this week!


  • 1/2 pound fingerling potatoes
  • 6 stalks of asparagus, chopped
  • 4oz can of mushroom pieces
  • 1/3 yellow onion, chopped
  • 3 tablespoons olive oil
  • 2 cloves fresh garlic, minced
  • Salt, pepper, parsley and paprika, to taste


  1. Wash potatoes and place in a pot of cold water (with a little lemon juice or cream of tartar).**
  2. Bring potatoes to a boil and cook for 15 minutes, or until mostly tender, then drain and cut potatoes into chunks.
  3. Wash and chop the asparagus, chop the onion, mince the garlic.
  4. Heat a large frying pan over medium-high heat. Add olive oil, garlic and onions, for 2-3 minutes.
  5. Add the remaining ingredients and cook for 10-12 minutes, stirring occasionally.

Makes 2 servings

**Cooking Tip: Add lemon juice or cream of tartar to the pot of water when boiling potatoes. This will slightly acidify the water to help keep the vegetables from breaking down while they cook.