Julienne with Potatoes

1.In a large skillet, heat the olive oil over medium heat.

2.Add the minced garlic, paprika, dried thyme, dried oregano, salt, and black pepper to the skillet. Cook for 1 minute, stirring constantly.

3.Add the julienned vegetables and sliced onion to the skillet. Cook for 5 minutes, until the vegetables are slightly softened.

4.Push the vegetables to one side of the skillet and add the tomato paste. Cook for 1 minute, stirring constantly to coat the tomato paste with the oil and spices.

5.Pour in the vegetable broth and stir to combine. Bring the mixture to a simmer and cook for 10 minutes, until the vegetables are tender.

6.While the vegetables are simmering, heat another skillet with olive oil over medium heat.

7.Add the potato matchsticks to the skillet and cook for 10-12 minutes, until crispy and golden brown.

8.Plate the crispy potatoes and top with the julienned vegetable mixture.

9.Serve the julienne with potatoes hot and enjoy!