This is a great one-pan Potatoes and Carrots Recipe that you can make for weeknight dinners or on the weekends for a leisurely meal with friends!
This dish was taught to me by a friend over twenty years ago, and I’ve been making it ever since!
Jump to Recipe
It’s filled with vegetables and is great for those on a vegetarian, vegan, or gluten-free diet, and it’s also perfect when you need to feed a crowd!
So simple to prepare, but the taste is bold and rich!
This Pan Fried Potatoes and Carrots recipe is a flavor-packed dish to serve to family and friends! It’s an easy recipe that calls for six ingredients and can be made in one skillet.
In addition to potatoes and carrots, fresh tomatoes, olive oil, garlic, paprika, salt, and pepper are used.
How to Pan Fry Potatoes and Carrots
Time needed: 38 minutes
How to Pan Fry Potatoes and Carrots
- Preparation
Wash, trim and cut the potatoes in half-inch rounds and the carrots into short sticks.
- Parboil
Place the potatoes and carrots into a microwave-safe bowl, covered in water. Parboil for 5 minutes to soften in the microwave. Drain the water and dry them off well!
- Preheat the skillet
Using medium heat, preheat the skillet and add olive oil to the pan.
- Layer the Potatoes into the pan
Once the oil is heated, layer the potato slices into the pan, laying them as flat as possible. Season with salt, pepper, garlic, and paprika. Use a fork to gently move the slices around, so that they don’t stick to the pan, and then cover for 8 minutes.
- Turn and cook the other side
Flip the potatoes over to cook the other side. Cover the pan and simmer for 5 minutes.
- Add the Carrots and Tomatoes
Lift the potatoes gently and add the carrots to the pan. Sitting the potatoes on top of the carrots. Add the tomatoes and simmer for 15-20 minutes, covered.
- Remove the lid
Allow the juices to soak into the potatoes for a few minutes before serving. Use caution when stirring, not to break the potatoes up.
Recipe Tips
I prefer Red Potatoes, but I’ve also used Russet Potatoes with wonderful results in the past! They contain a lot of starch and keep their shape well.
Red Potatoes have light skin, making them easier to clean and don’t necessarily need to be peeled.
Pair with Steak, Chicken Cutlets, Pork Chops, Ritz Cracker Cod, and a salad!
Give this easy, delicious recipe a try, and let us know what you think!
Pan Fried Potatoes with Carrots
Equipment
- Skillet
- Spatula
Ingredients
- ⅓ Cup Olive Oil extra virgin
- 2 Lbs Potatoes Red or Russet
- 4 Whole Carrots cut in short sticks, about 3 inches
- 1 Tsp Garlic Powder or minced fresh garlic
- 1 Tsp Paprika any brand
- ½ Lb Tomatoes Plum or Campari style
Instructions
- Wash, trim and cut the potatoes in half-inch rounds and the carrots into short sticks.
- Place the potatoes and carrots into a microwave-safe bowl, covered in water. Parboil for 5 minutes to soften in the microwave. Remove the water and dry them off.
- Preheat the skillet on medium heat and add the olive oil to the pan.
- Once the oil is heated, layer the potatoe slices into the pan, laying them as flat as possible. Season with salt, pepper, garlic, and paprika. Use a fork to gently move the slices around so that they don't stick to the pan. Cover the pan and simmer for 8 minutes.
- Flip the potatoes over to cook the other side. Cover the pan and simmer for 5 minutes.
- Lift the potatoes gently and add the carrots to the pan. Sitting the potatoes on top of the carrots. Add the tomatoes and simmer for 15 to 20 minutes, covered.
- Remove the lid and allow any juices to soak into the potatoes for a few minutes before serving.
Nelson Hollins
Absolutely delicious! I will be making this again and right away because it was so easy and I ate it all…already! ? Thank you for sharing. Great recipe!
Christy
So glad you enjoyed it!- I need to make it again too lol. Thanks so much for the nice message!