Fried potatoes and carrots | COOKING HOUSE

October 6, 2022 from Tanya Sheff · This post may contain affiliate links

This Fried potatoes and carrots Prepare a delicious side dish to serve with your favorite dishes. Tender veggies with flavorful spices and fresh herbs, it’s so delicious.

If you’re looking for a delicious and versatile side dish that goes with almost any meal, you’ve come to the right place. These roasted potatoes and carrots are sliced ​​and tossed with fresh rosemary and spices, then baked to bring out their natural sweetness and tender texture. Flavors are easily tweaked with additives and substitutes, so you can pair this recipe with anything you serve as a main course.

This healthy side is nice and easy, with just a handful of ingredients. This is really great for busy nights when you’re not sure what to serve. These veggies cook up quickly and don’t take long to prep, and you can also freeze them as part of a weekly meal prep. Flavorful and easy, these roast potatoes and carrots are a must-have in your recipe repertoire. Let’s talk about what you need to make them.

video guide

main ingredients

• Potatoes. Baby potatoes work great here. Yukon Golds are also a good fit.
• carrots Full size works best.
• Olive oil. Or any other oil of your choice.
• Fresh rosemary. Use dried if fresh is not available.
• Spices. garlic powder, paprika, salt and pepper.

How to do it

1. Cut potatoes and carrots into medium-sized pieces and place on a large baking sheet lined with parchment paper.

2. Add all the spices and drizzle with olive oil. Mix everything very well with clean hands and serve in a single layer.

3. Bake at 400°F for 30-35 minutes.

Tips for the best roast potatoes and carrots

• Use full-size carrots. It’s easier to cut these carrots than baby carrots. These also cut into slices about the same size as the sliced ​​baby potatoes, so they both cook evenly.
• Mix the spices beforehand. Mix the spices first before adding them to the potatoes and carrots. That way they’ll be evenly distributed and easier to mix when you toss everything together.
• Use your hands to mix. You can use tongs or other utensils, but your hands will do the best job of making sure the oil and spices coat every vegetable surface.
• Bake them in one layer. Spreading the carrot and potato slices on the baking sheet will ensure even cooking. If the vegetables are in thicker clumps, the inner ones can be left raw.

Variations on this recipe

• Add other vegetables. You can also add other favorite veggies to this recipe like sliced ​​onions, asparagus, broccoli, sweet potatoes, and zucchini.
• Substitute different spices. Oregano, thyme, rosemary, curry powder, onion powder, and cumin are just a few of the spices that you can use in place of the spices in this recipe.
• add sweetness. These Roast Potatoes and Carrots are also delicious when baked with honey, maple syrup, or brown sugar. Their flavors bring out the natural sweetness of carrots.
• Substitute other types of potatoes. I like baby potatoes for this recipe, but you can use Yukon Gold, baby fish, or red potatoes as well. Or choose baby potatoes in different colors for an extra pretty dish.

How to store and reheat it

You can store any leftover roast potatoes and carrots in an airtight container once they have cooled. They will keep in the fridge for about 3 days before becoming mushy. You can also freeze them for up to 3-6 months. When ready to serve, simply spread them out on a baking sheet (still frozen) and heat in the oven until warmed through.

What should you serve it with?

I hope you enjoy these fried potatoes and carrots as much as I do. They’re the perfect easy side dish to enjoy with your meals this season.

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