Fried potatoes are a universal comfort food, cherished in kitchens all around the world. In Eastern Europe, it's a staple dish that brings a sense of warmth and home. This recipe takes the humble fried potato to a whole new level by adding a colorful medley of fresh vegetables. It transforms a simple side into a hearty, nutritious, and incredibly flavorful one-pan meal. Perfect for a weeknight dinner or a satisfying lunch, this dish is a celebration of simple ingredients coming together in perfect harmony.
Fried potatoes with vegetables
Ingredients for Fried Potatoes with Vegetables
- 1 kg (2.2 lbs) 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 fresh herbs — parsley, dill
- 2-3 tbsp vegetable oil
- 1/4 tbsp salt, or to taste
- a pinch of ground black pepper
How to Make Fried Potatoes with Vegetables
Wash and prepare all the vegetables: peel the potatoes and carrots; remove the cores from the peppers; trim the ends off the eggplants; peel the onion and garlic. Simply rinse the tomatoes and place the herbs in water.
Wash and peel the vegetables
You will need a deep frying pan with a lid, large enough to stir the potatoes easily.
Heat the vegetable oil in the pan. Unrefined sunflower oil works wonderfully here, as it’s more aromatic. If you prefer olive oil, feel free to use it, but the taste will be different.
While the pan is heating, slice the potatoes
While the oil is heating, slice the potatoes into strips. I use a mandoline slicer, but a knife works just as well. The key is to make the pieces not too thick, about 0.5-0.7 cm (about 1/4 inch).
Add the potatoes to the hot oil
Add the potatoes to the hot oil in the pan and fry over medium-high heat without a lid, stirring occasionally with a wide spatula.
While the potatoes are frying (for about 7-10 minutes), prepare the other vegetables.
While the potatoes are frying, chop the vegetables
Slice the onion into half-rings, the pepper into strips, the eggplants into cubes, and the tomatoes into wedges. Finely chop the garlic. Grate the carrot on a coarse grater. Take the herbs out of the water, rinse, and chop them.
Add the chopped vegetables to the half-cooked potatoes and stir
It’s important that the potatoes are still semi-cooked when you add the vegetables—otherwise, the potatoes might be done while the other vegetables are still crunchy. So, seize the moment: when the potatoes are halfway cooked (starting to soften and brown), add everything except the tomatoes, herbs, and garlic. These ingredients cook much faster, so we’ll add them at the end.
Stir the potatoes and vegetables together.
Continue to cook, covered, for another 6-7 minutes, stirring occasionally with the spatula.
When the vegetables are soft, add the tomato wedges, herbs, and garlic. Season with salt and spices
Once the vegetables have softened, add the tomato wedges, herbs, and garlic. Season with salt and pepper, and give it another good stir. After a couple of minutes, turn off the heat and let the dish rest under the lid for another five minutes.
Assorted fried potatoes with vegetables
And there you have it—a pan full of vibrant, aromatic, and utterly delicious fried potatoes with vegetables! This dish is wonderful on its own but also pairs beautifully with a dollop of sour cream or Greek yogurt for a creamy finish. Feel free to get creative and use any seasonal vegetables you have on hand; zucchini, mushrooms, or green beans would all be fantastic additions. We hope this recipe brings a touch of comfort and a burst of color to your table. Enjoy every bite!
0 comments