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Video: Fried Potatoes With Vegetables. Step-by-step Recipe With Photo
What is it - bright, aromatic and so delicious for dinner ?! - your household will exclaim when they see the dish you have prepared according to our today's recipe. And how surprised they will be to learn that the multi-colored yummy is… fried potatoes! But not simple, but with a gorgeous vegetable platter!
How do we usually fry potatoes? Butter, potatoes, salt are all ingredients. And add onions and carrots to the potatoes; sweet, juicy peppers, a small eggplant, a couple of tomatoes … Garlic clove for flavor, and greens for beauty! And the usual dish will sparkle with new colors and tastes: instead of ordinary fried potatoes, you will get a multi-colored summer-autumn assortment! The gifts of the new harvest - fresh, ripe, bright, collected from the beds in sunny August and warm September, are successfully combined in this recipe.
You don't even need meat for such a potato: it's already delicious. But, if you are a lover of meat dishes, you can add a slice of ham sausage to the set of ingredients, cut into cubes and put at the end of cooking. The scent will be amazing! Another option is to fry the assorted potatoes not in vegetable oil, but in lard, then you get delicious cracklings. Complement the dish to your taste, and we offer you a basic vegetarian and delicious fried potato recipe!
Ingredients for fried potatoes with vegetables
- 1 kg of potatoes;
- 1 carrot;
- 1 onion;
- 2-3 bell peppers of different colors;
- 1 small eggplant;
- 2-3 small tomatoes;
- 1-2 cloves of garlic;
- a bunch of greens - parsley, dill;
- 2-3 st. l. vegetable oil;
- 1/4 Art. l. salt or to taste;
- a pinch of ground black pepper.
Method of cooking fried potatoes with vegetables
We will wash all vegetables and peel: potatoes and carrots - from the peel; peppers - from the cores; eggplant - from the tails; onions and garlic - from the husk. Rinse the tomatoes and put the greens in the water.
You will need a frying pan with a lid, deep enough so that you can easily stir the potatoes.
Heat vegetable oil in a pan: delicious with unrefined sunflower oil, it is more aromatic. If you like olive, try with it, but the taste will be different.
While the oil is warming up, cut the potatoes into strips. I use a vegetable cutter, but you can just use a knife, the main thing is that the pieces are not too large, about 0.5-0.7 cm thick.
Pour the potatoes into a pan with hot oil and fry over medium heat without a lid, stirring occasionally with a wide spatula.
In the meantime, the potatoes are fried (7-10 minutes), prepare the vegetables.
Cut the onion into half rings, pepper into strips, eggplant into cubes, tomatoes into slices, garlic into small pieces. Grate the carrots on a coarse grater, remove the greens from the water, rinse and chop.
It is important that the potatoes at the stage of adding vegetables are still half-baked - otherwise it may turn out that the potatoes are already ready, and all the other vegetables are still crunching. Therefore, "seize the moment": when the potatoes are half ready (they begin to become softer and brown), pour everything to it except tomatoes, herbs and garlic. These ingredients are the quickest to prepare, we'll add them at the end.
We mix potatoes with vegetables.
We continue to cook, covered with a lid, for another 6-7 minutes, stirring occasionally with a spatula.
When the vegetables become soft, add tomato slices, herbs and garlic, salt and pepper, mix well again. After a couple of minutes, turn off the heat and leave the dish to go under the lid for another five minutes.
We serve the potatoes hot - it tastes best when hot.
Look how colorful and colorful the potatoes are! The dish exudes an atmosphere of late summer and fine early autumn. We help ourselves and thank our gardens for a generous harvest!