Deep Fried Potatoes And Carrots Recipes

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POTATOES AND CARROTS



Potatoes and Carrots image

This is very simple but delicious! It is good anytime of the year and you can adjust amounts to whatever you need.

Provided by Lauren

Categories     Side Dish     Potato Side Dish Recipes

Yield 12

Number Of Ingredients 6

7 large potatoes, peeled and quartered
9 carrots, julienned
4 large sweet potatoes, peeled and quartered
2 onions, quartered
salt and pepper to taste
¼ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a 1/3 cup water in a 9x13 inch baking dish. Layer in potatoes, carrots, yams and onions. Sprinkle generously with salt and pepper.
  • Pour oil over entire dish until all ingredients are well coated.
  • Cover or place foil over dish and bake for 2 hours.

Nutrition Facts : Calories 362.5 calories, Carbohydrate 74.1 g, Fat 5 g, Fiber 10.9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 128.4 mg, Sugar 11 g

ROASTED CARROTS AND POTATOES



Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories     Side Dish     Vegetables     Carrots

Time 1h

Yield 6

Number Of Ingredients 8

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
  • Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

DEEP-FRIED POTATOES AND CARROTS



Deep-Fried Potatoes And Carrots image

Number Of Ingredients 13

3 black, dried mushrooms
1 carrot
1 pound potato
cornstarch
oil for deep-frying
2 tablespoons oils
1/2 teaspoon salt
1 tablespoon sherry
1/2 cup Stock, Chicken or favorite stock
1 teaspoon cornstarch
1/2 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water

Steps:

  • 1. Soak dried mushrooms. 2. Dice carrots and parboil. Dice soaked mushrooms. Peel and slice potatoes as for french-fries then parboil and drain well. Dredge potatoes lightly in cornstarch. 3. Heat oil and deep-fry potato strips until golden. Drain on paper toweling. 4. Heat remaining oil. Add salt, then carrots and mushrooms stir-fry to coat with oil. 5. Add sherry and stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. 6. Meanwhile, blend remaining cornstarch to a paste with sugar, soy sauce and water. Then stir in to thicken. Add deep-fried potatoes stir in only to reheat. Serve at once. VARIATION: * After step 5, for color, add 1 tablespoon green peas, parboiled. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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