Easy Skillet Potatoes with Carrots and Onions

Elementary, fast, tasty and very satisfying! Stewed potatoes with carrots and onions in a frying pan can be served as an independent dish or as a side dish for any meat or fish. You can prepare it without any hassle even if you have just started learning the basics of cooking.
cook time: 40 min
Freya Ashford
Easy Skillet Potatoes with Carrots and Onions

Nutrition Facts (per serving)

72
Calories
2g
Fat
14g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Water 200 ml
Pepper to taste
Potato (All vegetables are medium size) 6 pc
Carrot 1 pc
Bulb onions 1 pc
Greenery to taste
Sunflower oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to stew potatoes and carrots? To begin, prepare all the ingredients needed for the dish. Rinse the potatoes and carrots thoroughly under running water, rubbing the skins with a hard sponge or a special brush for root vegetables. Fresh herbs will only be used for serving. You can use absolutely any: parsley, dill, cilantro or green onions.

Step 2

Step 2
Peel the carrots using a vegetable peeler and grate on a coarse grater. Finely chop the onion. The onion can also be cut into thin half rings.

Step 3

Step 3
In a non-stick frying pan with sunflower oil, fry the onions and carrots until golden brown. Stir the roast occasionally to prevent it from burning.

Step 4

Step 4
Peel the potatoes and cut into quarters, about half a centimeter thick. There is no point in making thinner slices because the potatoes after heat treatment may turn into a kind of mashed potatoes.

Step 5

Step 5
After 5-7 minutes, add potatoes to the pan and fill with filtered water.

Step 6

Step 6
Salt and pepper the dish to taste. Stir and simmer with the lid closed for half an hour or until done. Check for doneness by breaking a piece with a spatula.

Step 7

Step 7
The potatoes should be soft inside and the edges of the slices should be smooth. Serve the dish hot, garnished with finely chopped herbs.

Additional rubrics

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