Fried Potatoes & Carrots. Serve with a dollop of sour cream for an extra kick. Put the potatoes in a large pot of salted water over medium-high heat, bring to a boil and reduce to a simmer. Drain and transfer to a baking sheet.
This Crispy Fried Potatoes recipe starts with raw potatoes and ends with a perfectly pan-fried potato. Follow my step-by-step instructions on how to transform the humble potato into a family-pleasing side dish (served with ketchup, of course). The best fried potatoes are crispy outside and soft inside. You can cook Fried Potatoes & Carrots using 5 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Fried Potatoes & Carrots
- You need 2 of brown potatoes, thinly sliced.
- It’s 1 of large carrot, thinly sliced.
- Prepare 1 clove of garlic, minced.
- You need 1 tablespoon of olive oil.
- It’s Pinch of salt.
To ensure this result and avoid soggy potatoes, don't overcrowd the pan and keep it hot. Also, uncover the skillet at the end of the cooking time to release steam. They'll crisp up perfectly as they finish. Heat oil in a large nonstick skillet over medium-high until shimmering.
Fried Potatoes & Carrots instructions
- Slice the potatoes and carrots. Mince the garlic. Add oil to wok. Medium heat..
- Let fry until soft or golden brown. Salt to taste..
Slice potatoes into coins about ¼" thick. In a large skillet over medium-high heat, heat oils. Add potatoes and season with rosemary, salt and pepper. Perfectly fried potatoes, slightly charred with a crispy golden crust on the outside and meltingly tender and buttery on the inside – just the thought makes mouths water and tummies rumble! Today I'm sharing my tips for the best home fries you ever put in your mouth along with some delicious variations.