Fried Potatoes With Vegetables Recipes

FRIED POTATOES WITH VEGETABLES

Steps:

• Peel the potatoes, cut into slices and slowly fry in some butter in a large pan until golden brown. Season with caraway, salt and pepper.
• Dice the bacon finely and place in a second pan.
• Halve the bell peppers, remove the seeds and ribs, rinse and cut into narrow strips.
• Rinse the leeks, remove the green section and cut the white and light green sections into rings.
• Peel the onions, cut in half lengthwise and then cut into slices.
• Add everything to the bacon pan and cook for about 8 minutes. Mix with the potatoes and herbs and serve seasoned with salt and pepper.

HOME-FRIED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
• Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

BUTTER FRIED POTATOES

Steps:

• Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat; cook and stir potatoes until golden brown, 10 to 15 minutes.
• Meanwhile, melt remaining 1 1/2 tablespoons butter in another skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Reduce heat to medium-low and continue cooking until garlic is lightly browned, 5 to 10 minutes more. Stir onion mixture into potatoes.
• Cook and stir potatoes and onion until potatoes are tender, about 10 minutes more.

OVEN-ROASTED POTATOES AND VEGETABLES

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
• Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

FRIED POTATOES WITH VEGETABLES

Steps:

• In a skillet, sauté onion in the oil for 1 minute.
• Add potatoes and sauté until golden, about 10 to 15 minutes. Season with salt and pepper.
• Add green pepper, cucumbers and cabbage and cook until tender, about 3 to 5 minutes.
• When vegetables are tender, sprinkle the top with the chopped spring onions, and serve immediately.

FRIED POTATOES WITH VEGETABLES

Steps:

• Preheat the oven to 250ºC (approximately 475ºF).
• For the vegetables, rinse the potatoes thoroughly and cut in half. Peel the carrots, cut into 5 cm long pieces (approximately 2 inches) and round off the ends. Peel the onions and cut into wedges. Trim the mushrooms and wipe with a damp kitchen towel. Rinse the bell pepper, remove the seeds and ribs and cut into wide strips. Crush the chile pepper with the peppercorns in a mortar.
• Mix the vegetables with the oil and season with the pepper, chile and salt. Place on a tray and bake for 30-40 minutes. Rinse the rosemary, pluck the needles from the stems and chop finely. In the last 10 minutes of cooking, mix the rosemary with the vegetables.
• For the salad, rinse the endives, loosen the leaves and shake dry. Rinse and halve the cherry tomatoes. Combine the vinegar with lemon juice and oil and season with salt and pepper. Drizzle over the salad before serving.

FRIED POTATOES WITH TOMATOES AND JALAPEñOS

Steps:

• 1. In a large nonstick skillet, heat the oil over medium-high heat and cook the potatoes and onion, stirring frequently, until the potatoes are almost tender and start to brown. 2. Stir in the salt and pepper. Add the broth. Reduce the heat to low, cover the pan and simmer until the potatoes are soft and the liquid is absorbed. (If the liquid cooks away before the potatoes are soft, add a little more broth and continue cooking until the potatoes are tender.) Mound the potatoes on a warm serving platter. Drizzle with sour cream and scatter the tomatoes and chiles over the top. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.