I bring to your attention a very simple recipe for roasting potatoes with onions and carrots in the oven. Preparing potatoes with vegetables is not difficult at all, but it turns out appetizing and tasty. You can serve such potatoes as an independent dish, and as a side dish for meat or fish. Simple, hearty and delicious, try it!
Ingredients
To cook potatoes with onions and carrots in the oven, you will need:
potatoes - 1 kg;
onions (medium-sized) - 7-10 pcs.;
carrots (medium-sized) - 4-5 pcs.;
salt, paprika, a 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 water.
Cut each potato into 4 pieces. Cut carrots into rings.
Onion cut into half rings. 
Put the potatoes and carrots in a colander, pour over the vegetables with boiling water, let the water drain completely. Thanks to boiling water, the baked potato 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.
On a baking sheet covered with parchment, lay out the potatoes, mixed with onions and carrots, and send to 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, fish.
Tasty and pleasant moments!
Stewed potatoes with carrots and onions is a very tasty and hearty dish that can serve as a side dish or an independent meal. It will not be difficult even for a novice cook to cook it! But despite the fact that this recipe is very simple and quick, there are various variations of its preparation, and each, adding its own zest, can make the stew a unique dish!
So, for cooking 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, to taste and by eye. For example, a small bar is enough for carrots, and one piece for onions. So vegetables will not interfere with the perception of the main component - potatoes. We will also take garlic, potato seasoning, salt and black pepper - all these ingredients are put to taste. Remember to prepare vegetable oil for frying vegetables and water (hot or warm) for direct sautéing.
My highlight will be the creamy taste of the finished potato, for this I will add sour cream along with water (it can be replaced with milk). And you can’t do this dish without greens, dill will perfectly refresh the stew! Let's get started!
We set the pan to heat up, at this time we cut the vegetables. This is where the freedom of imagination begins - there are no rules in cutting vegetables! I cut the onions into rings.
I cut the carrots into slices. In this form, it will remain in the leading position of the dish, along with potatoes. It can also be grated, then the carrots will become part of the gravy.
I cut the garlic into thin slices. You can use the "garlic crusher".
Pour a small amount of vegetable oil into the pan, put the chopped vegetables and fry for 5 minutes.
Cut potatoes into 4 parts.
We shift it to the vegetables and fry for a couple of minutes.
Salt, pepper and add seasoning for potatoes.
We mix. Pour in water so that it completely covers the vegetables. It took me about 1.5 glasses.
Add sour cream, mix and close the 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 is 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 laborious to prepare. And if you, like most young housewives, are afraid to take on this dish, we hope our simple culinary master class on cooking stewed potatoes with carrots will inspire you to cook it.
To cook stewed potatoes, take:
based on 2 servings:
5-6 medium sized potatoes;
0.5 medium-sized carrots (or one small);
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: a recipe with a photo
Peel the potatoes and cut into small sticks. Because I cooked for a child, then cut each potato into 4 parts and chopped into small pieces. Cut the way you want.
Carrots can be chopped or grated. Few people like boiled carrots in pieces, so I choose a grater. If you do not 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 grated on a coarse grater, carrots will be perceived as one of the components of the dish. If it is shallow, it will become part of the sauce.
Onions in our family do not like, but in this dish it is necessary to eliminate the characteristic sweetish taste of carrots. We cut it as small as possible. If desired, add a clove of garlic and also chop it.
Pour olive oil into the bottom of a thick-walled ceramic saucepan or cauldron. Pour all the vegetables there, salt well and mix.
Fill the vegetables with water, but so that it does not cover them completely.
I cook stewed potatoes with 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 turn 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 mix our dish 1-2 times.
- Pierce a piece of potato with a fork: it should be soft - this means that the dish is ready.
- Taste for salt, if necessary - salt and mix again.
- If there is too much liquid, open the lid, turn on the heat to maximum and, stirring, let the excess liquid evaporate - you will get a delicious thick sauce.
As you can see, cooking stewed potatoes with carrots and onions is not difficult at all.
Given that the diet of a gluten-free diet is already depleted due to the exclusion of cereals, potatoes have a great responsibility to make your diet both tasty and varied. Therefore, an extra recipe on the topic 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 cook an incredible amount of dishes from it, but it’s really hard to surprise loved ones and guests with something new - usually it is present in such a large number on our menus that it’s not easy to invent new options for serving and cooking. A great alternative to the classic fried or boiled potatoes is the recipe for stewed potatoes with carrots and onions. Vegetables languish in a fragrant and rich tasty sauce, which gives them a unique mild taste. This dish will become your favorite side dish, especially since cooking stewed potatoes is very simple!
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 take young ones. First we need to peel the potatoes, and then cut them into small pieces (about 2-3 cm each).
Now 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 cut, the more beautiful and brighter the finished dish will look.
After the carrots, let's move on to the onions. We clean it and cut it into cubes.
Place a mixture of three chopped vegetables in a saucepan and mix.
Pour vegetables with water. Water should not completely cover the vegetable mixture - 1-2 cm should remain to the top.
suitable for vegans
In my opinion, the brownie was offended at me because I rarely go home. I got into the habit of arranging household collapses: I started with a flood in the bathroom, and now I turned off some of the sockets and the light in the kitchen to boot. Nafanya, brother, well, ate-burned.
It looks like 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 that...
For fried potatoes with carrots, we need:
- 8 medium potatoes;
- 2 carrots;
- 4 tbsp olive oil;
- salt to taste.
And you will have to take pictures in a dark kitchen in the light of a single light bulb in the hood. Poor me, poor ... Okay, we will feel sorry for ourselves later, but now we take a carrot, wash it and cut it into strips. 
Wash the potatoes too and peel them. 
Pour the oil into the pan, wait a couple of minutes until it warms up, and then put the orange carrot straw into it. 
While the carrots are fried, we cut the potatoes with the same notorious strips. As soon as we can!
Then throw the potatoes into the pan and mix. 
We wait five minutes until the potatoes are slightly fried, and only then sprinkle our vegetables with salt.
Then we wait another 5-6 minutes, sometimes stirring the contents of the pan. When the potato breaks when pressed with a wooden spatula, we can consider the waiting process finished. 
By the way, while frying potatoes, you just have time to cut a vegetable salad, so you can immediately sit down and dine at your pleasure, forgetting about all the problems.
And in this dish, carrots can be replaced with squash. I once fried potatoes with squash, but the pieces of squash squashed for some reason. And it turned out golden, tasty, but ... um ... mushy. But in you, friends, I'm sure everything will work out for five 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 high-quality scandal in the best Italian traditions, in order not only to feed myself tasty :)))
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