Fried potatoes, or 'zharenaya kartoshka,' are the ultimate comfort food in many Eastern European homes, a dish that instantly evokes feelings of warmth and nostalgia. It's a simple, humble meal, yet it holds a special place in the hearts of many. This version, enhanced with the subtle sweetness of carrots and the savory flavor of onions, elevates the classic recipe into a complete, satisfying dish. It's perfect for a quick weeknight dinner or a hearty side. Let's dive into the secrets of making the most delicious, perfectly crispy fried potatoes you've ever had!
Fried Potatoes with Carrots and Onions
Ingredients for Fried Potatoes with Carrots and Onions
- 3 large potatoes
- 1 carrot
- 1/2 onion
- 3 tablespoons vegetable oil for frying
- coarse sea salt
- caraway and pepper to taste
- parsley leaves for garnish
How to Cook Fried Potatoes with Carrots and Onions
Slice the peeled vegetables into batons about half a centimeter thick.
Mix the sliced carrots with the potatoes.
Add the potatoes and carrots to the hot oil.
Wash the carrots and potatoes with a brush, then peel them. Using a vegetable peeler is much faster than using a regular knife. Cut the peeled vegetables into batons about half a centimeter thick. You can rinse the sliced potatoes in a colander with cold water to wash off the starch, but this is optional. I prefer using a vegetable slicer to chop the vegetables: it’s fast, efficient, and looks like it was done by a master chef.
Mix the sliced carrots with the potatoes. The vegetable ratio is 3 to 1, meaning 2-3 large potatoes and 1 medium carrot.
For frying, use a large, heavy-bottomed skillet. In cookware sets, these pans are sometimes called woks, but they bear little resemblance to a traditional wok. However, they are perfect for frying vegetables. Pour refined vegetable oil for frying (olive, canola, or odorless sunflower oil) into the skillet and heat for a few minutes. Add the potatoes and carrots to the hot oil.
Fry on high heat for about 5 minutes.
Sprinkle the sliced onion over the fried vegetables, and season everything with coarse sea salt.
Remove the lid, shake the pan, and it's all ready!
Fry on high heat for about 5 minutes. Don’t stir anything; forget about the vegetables for 5 minutes and let a golden crust form. Then, gently stir with a wide spatula or shake the pan so that the fried layer is on top. Fry for another 5 minutes. Stir one more time and fry for another 4-5 minutes. Do not salt or cover with a lid at this stage!
Slice half an onion into thin half-rings. Sprinkle the sliced onion over the fried vegetables, and season everything with coarse sea salt. Cover with a lid and fry for just 2-3 minutes. If the onion is sliced thinly enough, this will be sufficient. If you like caraway, add ½ teaspoon of caraway seeds at this stage.
Remove the lid, shake the pan, and it’s all ready!
Sprinkle with freshly ground black pepper, garnish with parsley leaves, and serve hot.
Mound the fried potatoes with carrots and onions on a plate. Sprinkle with freshly ground black pepper, garnish with parsley leaves, and serve hot. Potatoes are best eaten piping hot, you can even eat them straight from the pan, it’s so delicious!
And there you have it – a pan full of golden, crispy, and incredibly flavorful fried potatoes with carrots and onions! This dish is best served immediately, piping hot, straight from the pan to capture that perfect texture. In many families, it's enjoyed as is, perhaps with a side of pickles or a simple salad. For a more substantial meal, serve it alongside grilled sausages or a fried egg. Don't be afraid to experiment with other spices like paprika or dried dill. Enjoy this simple taste of home-cooked happiness!
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