Fried Potatoes With Vegetables Recipes

FRIED POTATOES AND ONION RECIPE

Steps:

• PREPARE AND PRE-COOK POTATOES: Pierce each potato once or twice with a sharp knife. Cook in microwave on High for 6-8 minutes until tender and a knife can easily slide into potato. If potatoes are large, this might take an extra few minutes. Transfer to cutting board and cut potatoes into 1 inch (2.5cm) cubes.
• PAN FRY POTATOES: Heat oil in large skillet to medium-high heat. Add diced potatoes and fry undisturbed for 4 minutes. Sprinkle with half of salt and pepper. Flip potatoes and fry on second side for another 4-5 minutes, stirring occasionally, or until golden brown with a crispy crust. Season with remaining salt and pepper. Timing is approximate and will depend on how well your pan conducts heat and how brown you like your potatoes.
• ADD ONIONS TO FINISH: Add chopped green onions. Stir for 1 minute. Taste and adjust seasoning if needed. Serve immediately.

FRIED POTATOES WITH VEGETABLES

Steps:

• Preheat the oven to 250ºC (approximately 475ºF).
• For the vegetables, rinse the potatoes thoroughly and cut in half. Peel the carrots, cut into 5 cm long pieces (approximately 2 inches) and round off the ends. Peel the onions and cut into wedges. Trim the mushrooms and wipe with a damp kitchen towel. Rinse the bell pepper, remove the seeds and ribs and cut into wide strips. Crush the chile pepper with the peppercorns in a mortar.
• Mix the vegetables with the oil and season with the pepper, chile and salt. Place on a tray and bake for 30-40 minutes. Rinse the rosemary, pluck the needles from the stems and chop finely. In the last 10 minutes of cooking, mix the rosemary with the vegetables.
• For the salad, rinse the endives, loosen the leaves and shake dry. Rinse and halve the cherry tomatoes. Combine the vinegar with lemon juice and oil and season with salt and pepper. Drizzle over the salad before serving.

FRIED POTATOES WITH VEGETABLES

Steps:

• In a skillet, sauté onion in the oil for 1 minute.
• Add potatoes and sauté until golden, about 10 to 15 minutes. Season with salt and pepper.
• Add green pepper, cucumbers and cabbage and cook until tender, about 3 to 5 minutes.
• When vegetables are tender, sprinkle the top with the chopped spring onions, and serve immediately.

FRIED POTATOES WITH VEGETABLES

Steps:

• Slice potatoes. Boil potatoes till soft but not mushy, about 10 min, drain. Fry onion and pepper with oil for 1 minute Add potatoes and fry until golden, about 10 minute Might need to add more oil, if so add 1 TB at a time. Add all the other ingredients except green onion and cook about 5 more minute.
• When done sprinkle spring onion on top and serve.

OVEN-ROASTED POTATOES AND VEGETABLES

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
• Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.