What is it - bright, fragrant and so tasty for dinner? - Your household will exclaim when they see the dish you have prepared according to our today's recipe. And how can they be surprised to learn that the colorful yummy is ... fried potatoes! But not simple, but with a chic assorted vegetables!
How do we usually fry potatoes? Oil, potatoes, salt - that's all the ingredients. Add onions and carrots to potatoes; sweet, juicy pepper, small eggplant, a couple of tomatoes ... Garlic tooth for aroma, and for beauty - greens! And the usual dish will sparkle with new colors and tastes: instead of the usual fried potatoes, you get a colorful summer and autumn mix! The gifts of the new harvest - fresh, ripe, bright, gathered on the beds in sunny August and warm September, are successfully combined in this recipe.
To such a potato, even the meat is not necessary: and so delicious. But, if you are a lover of meat dishes, you can add a slice of ham sausage to the set of ingredients, cut into cubes and put at the end of cooking. The aroma will be delicious! Another option is to fry potato-assorted not in vegetable oil, but in lard, then delicious cracklings will turn out. Complete the dish to your taste, and we offer you a basic vegetarian and very tasty fried potato recipe!
Ingredients for Fried Potatoes with Vegetables
- 1 kg of potatoes;
- 1 carrot;
- 1 onion;
- 2-3 bell peppers of different colors;
- 1 small eggplant;
- 2-3 small tomatoes;
- 1-2 cloves of garlic;
- bunch of greens - parsley, dill;
- 2-3 tbsp. l vegetable oil;
- 1/4 tbsp. l salt or to taste;
- a pinch of ground black pepper.
Method of cooking fried potatoes with vegetables
Wash all the vegetables and clean: potatoes and carrots - from the peel; peppers - from the hearts; eggplants - from tails; onions and garlic - from the husk. Tomatoes just rinse, and put the greens in the water.
You will need a frying pan with a lid, deep enough so that you can easily mix the potatoes.
Preheat the vegetable oil in the pan: tasty with sunflower unrefined, it is more fragrant. If you like olive - try with it, but the taste will be different.
While the butter is heating up, we cut the potatoes into strips. I use a vegetable cutter, but I can just use a knife, as long as the pieces are not too large, about 0, 5-0, 7 cm thick.
Pour the potatoes into the pan with hot oil and fry on the fire more than the average without a lid, stirring occasionally with a wide spatula. In the meantime, fries the potatoes (7-10 minutes), prepare the vegetables.
Cut onion into half rings, pepper into strips, eggplants into cubes, tomatoes into slices, and garlic into small pieces. We will rub carrots on a large grater, we will get the greens out of the water, rinse and chop.
It is important that the potatoes at the stage of adding vegetables were still half-baked - otherwise it may turn out that the potatoes are ready, and all other vegetables are still crunchy. Therefore, “catch the moment”: when the potatoes are half ready (it will start to become softer and brown), pour everything to it, except tomatoes, greens and garlic. These ingredients are prepared most quickly, we will add them at the end.
Mix the potatoes with vegetables.
We continue to cook, covered with a lid, for another 6-7 minutes, stirring occasionally with a spatula.
When the vegetables are soft, add tomato slices, greens and garlic, salt and pepper, mix well again. After a couple of minutes, turn off the heat and leave the dish to walk under the lid for another five minutes.
Serve hot potatoes - it tastes best from the heat of the heat.
Look, what a colorful, colorful potato turns out! The dish radiates the atmosphere of late summer and fine early autumn. We help ourselves and thank our gardens for a generous harvest!