I bring to your attention a very simple recipe for baking potatoes with onions and carrots in the oven. Preparing potatoes with vegetables is not at all difficult, but it turns out appetizing and tasty. These potatoes can be served either as an independent dish or as a side dish for meat or fish. Simple, satisfying and tasty, try it!
Ingredients
To prepare potatoes with onions and carrots in the oven you will need:
potatoes - 1 kg;
onions (small) - 7-10 pcs.;
carrots (small) - 4-5 pcs.;
salt, paprika, mixture of ground peppers - to taste;
vegetable oil - 2-3 tbsp. l.;
water - 2 liters.
Cooking steps
Prepare the necessary products. Peel the potatoes, onions and carrots. Boil the water.
Cut each potato into 4 parts. Cut the carrots into rings.
Cut the onion into half rings. 
Place the potatoes and carrots in a colander, pour boiling water over the vegetables, and let the water drain completely. Thanks to boiling water, the baked potatoes will turn out to be the most tender inside, with the thinnest crispy crust.
In a deep bowl, mix potatoes, carrots and onions, add salt, a mixture of ground peppers and paprika to taste, as well as vegetable oil.
Place the potatoes mixed with onions and carrots on a baking sheet lined with parchment and place in the preheated oven.
Appetizing, tasty potatoes cooked with onions and carrots in the oven can be served as an independent dish, supplemented with herbs or fresh vegetables. This dish can also be an excellent side dish for meat and fish.
Delicious and pleasant moments!
Stewed potatoes with carrots and onions is a very tasty and satisfying dish that can serve as both a side dish and a meal on its own. It will not be difficult for even a novice cook to prepare! But despite the fact that this recipe is very simple and quick, there are various variations of its preparation, and everyone, adding their own twist, can make stewed potatoes a unique dish!
So, to prepare stewed potatoes with carrots and onions, I took 6 small potato tubers, which is about 300-400 grams. All other ingredients are taken in smaller quantities, according to taste and eye. For example, a small block of carrots is enough, and one piece of onion is enough. This way, vegetables will not interfere with the perception of the main component - potatoes. We will also take garlic, potato seasoning, salt and ground black pepper - all these ingredients are added to taste. Don't forget to prepare vegetable oil for frying vegetables and water (hot or warm) for direct stewing.
My highlight will be the creamy taste of the finished potatoes; for this I will add sour cream along with water (it can be replaced with milk). And this dish cannot do without herbs; dill will perfectly refresh stewed potatoes! Let's get started!
We set the frying pan to heat up, at this time we chop the vegetables. This is where freedom of imagination begins - there are no rules when cutting vegetables! I cut the onion into rings.
I cut the carrots into slices. In this form, it will remain in the leading position of the dish, along with potatoes. You can also grate it, then the carrots will become part of the gravy.
I cut the garlic into thin slices. You can use a garlic press.
Pour a small amount of vegetable oil into a frying pan, add chopped vegetables and fry for 5 minutes.
Cut the potatoes into 4 parts.
Transfer it to the vegetables and fry for a couple of minutes.
Salt, pepper and add potato seasoning.
Mix. Pour in water so that it completely covers the vegetables. I needed about 1.5 glasses.
Add sour cream, mix and cover with a lid. Simmer over low heat for 15-20 minutes.
Add fresh dill or other herbs to the finished dish.
Mix and serve.
Stewed potatoes with carrots and onions are ready! Bon appetit!
Stewed potatoes along with mashed potatoes are considered a traditional holiday side dish. But if mashed potatoes are a fairly common dish in everyday mashed potatoes, the stewed version is absolutely undeservedly considered too labor-intensive to prepare. And if you, like most young housewives, are afraid to take on this dish, we hope that our simple culinary master class on preparing stewed potatoes with carrots will inspire you to prepare it.
To prepare stewed potatoes, take:
based on 2 servings:
5-6 medium sized potatoes;
0.5 medium sized carrots (or one small one);
1/6 large onion;
a little olive oil;
salt to taste;
optional ground black pepper and other spices (I added a clove of garlic).
How to cook stewed potatoes with carrots: recipe with photos
Peel the potatoes and cut them into small cubes. Because I cooked for a child, so I cut each potato into 4 parts and chopped it into small pieces. Cut as you see fit.
Carrots can be chopped or grated. Few people like boiled carrots in pieces, so I choose a grater. If you don’t share my taste, you can cut the carrots into semicircles - it will turn out beautifully. This moment does not particularly affect the taste of the dish, but if you grate it on a coarse grater, the carrots will be perceived as one of the components of the dish. If it's shallow, it will become part of the sauce.
Our family doesn't like onions, but in this dish they are necessary to eliminate the characteristic sweetish taste of carrots. We cut it as small as possible. If desired, add a clove of garlic and chop it as well.
Pour olive oil into the bottom of a thick-walled ceramic saucepan or cauldron. Pour all the vegetables into it, salt well and mix.
Fill the vegetables with water, but so that it does not cover them completely.
I cook stewed potatoes and carrots on the smallest burner. I turn it on to the maximum position and bring the contents of the pan to a boil, after which I move the flame control knob to the minimum position and cover the pan with a lid (leaving a small gap). I set the timer for 20 minutes, but during this time I stir our dish 1-2 times.
- Pierce the potato block with a fork: it should be soft, which means the dish is ready.
- Taste for salt, add salt if necessary and stir again.
- If there is too much liquid, open the lid, turn the heat to maximum and, stirring, let the excess liquid evaporate - you will get a delicious thick sauce.
As you can see, preparing stewed potatoes with carrots and onions is not at all difficult.
Considering that the gluten-free diet is already poor due to the exclusion of grains, potatoes have a great responsibility to make your diet both tasty and varied. Therefore, an extra recipe on the theme of this healthy vegetable will certainly become a valuable contribution to your culinary piggy bank.
Potatoes are not just the main, but the favorite vegetable on our table. And you can prepare an incredible amount of dishes from it, but it’s really hard to surprise loved ones and guests with something new - usually it’s present in such large quantities on our menus that it’s not easy to invent new serving and cooking options. A great alternative to classic fried or boiled potatoes is a recipe for stewed potatoes with carrots and onions. Vegetables are simmered in a fragrant and rich, delicious sauce, which gives them a unique soft taste. This dish will become your favorite side dish, especially since it’s very easy to prepare stewed potatoes!
Ingredients
- potatoes – 0.5 kg
- carrots – 3 pcs.
- onions – 2 pcs.
- greens (for decoration)
- marjoram – 1 tsp.
- salt, ground black pepper - to taste
How to stew potatoes with carrots and onions
To prepare this dish, it is better to use old potatoes (they are easier to stew), but you can also use young ones. First we need to peel the potatoes, and then cut them into small pieces (about 2-3 cm).
Now we clean and cut the carrots. It can be grated on a coarse grater, or it can be cut in half (lengthwise) and cut into half-slices. The larger the carrots are chopped, the more beautiful and vibrant the finished dish will look.
After the carrots, let's move on to the onions. We clean it and cut it into cubes.
Place the mixture of three chopped vegetables in a saucepan and stir.
Fill the vegetables with water. The water should not completely cover the vegetable mixture - there should be 1-2 cm left to the top.
suitable for vegans
In my opinion, the brownie was offended at me because I was rarely at home. I got into the habit of causing household breakdowns: I started with a flood in the bathroom, and now I’ve turned off some of the outlets and the lights in the kitchen to boot. Nafanya, brother, well, fire and burn.
It turns out that I'm stressed here, and stress is supposed to be eaten with something tasty and forbidden. Cream cake, for example, or fried potatoes. I choose potatoes! I would fry it with carrots, which is a hundred times tastier. Well, I’ll probably do just that...
For fried potatoes with carrots we will need:
- 8 medium potatoes;
- 2 carrots;
- 4 tbsp olive oil;
- salt to taste.
And you will have to take photographs in a dark kitchen, lit by a single light bulb in the hood. Poor, poor me... Okay, we’ll feel sorry for ourselves later, but now we take a carrot, wash it and cut it into strips. 
Wash and peel the potatoes too. 
Pour the oil into the frying pan, wait a couple of minutes until it warms up, and then put the orange carrot sticks in it. 
While the carrots are roasting, we cut the potatoes into the same notorious strips. We'll just make it in time!
Then throw the potatoes into the frying pan and stir. 
We wait about five minutes until the potatoes are lightly fried, and only then sprinkle our vegetables with salt.
Then we wait another 5-6 minutes, occasionally stirring the contents of the pan. When the potatoes break when pressed with a wooden spatula, we can consider the waiting process complete. 
By the way, while frying the potatoes you just have time to prepare the vegetable salad, so you can immediately sit down and dine to your heart’s content, forgetting about all the problems.
And in this dish, carrots can be replaced with squash. I once fried potatoes with squash, but for some reason the squash pieces fell apart. And it turned out golden, tasty, but... um... mushy. But in you, friends, I am sure that everything will turn out to be an A plus. Bon appetit! 
P.S. I remember the brownie Dima from the “Encyclopedia of Myths” fed on the emotions of the residents. It turns out that I urgently need a quality scandal in the best Italian traditions, in order not only to feed myself deliciously :)))
Loading...