Vegetable Stir Fry Roasted Potato Bowl | Michigan Potatoes

Ingredients

• 2 pounds russet potatoes, peeled and diced into 1-inch pieces
• 2 Tbsp (27 grams) vegetable oil
• Kosher salt, to taste
• Black pepper, to taste
• Cold water, as needed
• 1 Tbsp neutral oil, such as avocado or canola
• 3/4 cup carrots, sliced
• 1/2 cup red bell pepper, sliced
• 1 cup broccoli, cut into florets
• 1/2 cup snow peas or snap peas, cut thin
• 1/4 cup canned water chestnuts, drained
• 1 Tbsp cornstarch
• 2 cloves garlic, minced
• 2 tsp ginger
• 2 Tbsp water
• 2 Tbsp soy sauce or liquid aminos
• 1/4 cup cashews (suggested)
• 3 Tbsp green onions, sliced (suggested)
• Japanese BBQ sauce (optional)
• Rotisserie chicken (optional)
• Sesame seeds (optional)
• Crushed red chili flake (optional)