This simple and easy Pan Fried Potatoes and Carrots recipe is such a simple solution for getting more veggies and a hearty meal in the tummy of your kids. Not only does it take minimal ingredients (it’s literally roasted potatoes and carrots!) but it’s also a fast way to get everyone fed as well.
And if you happen to have leftover potatoes and carrots or any other root vegetable from yesterday’s dinner, you’re ready to go. It can be totally simple to make! This simple dinner recipe is certain to be a hit.
Your kids will be shocked at how much they love this dish!
Very few things beat the flavor combination of potatoes and carrots. They just go together, like peanut butter and jelly. Whether you’re slow-cooking them with a roast or pan-frying them with some chunks of chicken, they’re sure to be a crowd-pleaser.
A true comfort food, these pan-fried potatoes, and carrots would make the perfect addition to any meal. (or can be a quick meal all on their own!)
Tips for Making Pan Fried Potatoes and Carrots
The main thing to remember when making this dish is that you want to chop up the veggies and potatoes in a way that they’re going to be certain to cook all the way through.
You can also add some fun seasonings to this recipe as well because the potatoes are really great about absorbing the flavors of the spices.
This recipe is a great way to use up leftovers and also mix in a few other vegetables, too.
While I’d typically post about specialty ingredients that you need to get online just in case you can’t find them at the store, this really doesn’t apply in this case.
This is just another reason that this roasted vegetables recipe is simple and awesome.
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What kind of potatoes are best for this recipe?
For this recipe, Yukon gold or russet potatoes are the best choices.
Yukon gold potatoes have a creamy texture that makes them ideal for mashed potatoes, while russets have a higher starch content that makes them better for roasting.
If you’re not sure which type of potato to use, Yukon golds are a good all-purpose choice.
However, if you’re looking for a specific flavor or texture, russets may be the better option.
Whichever type of potato you choose, make sure to wash it thoroughly before cooking.
You could also use baby potatoes or red potatoes for this dish. The best part about this easy recipe is that you have options! Any kind of hearty potatoes will add a good amount of taste to this flavorful side dish.
How long should you cook potatoes and carrots in a pan before they are done?
If you are not using leftover potatoes or carrots, you should cook the raw potatoes and carrots a bit first.
When cooking potatoes and carrots in a pan, the vegetables should be cut into small pieces to ensure even cooking.
The cook time will vary depending on the size of the vegetables and the type of pan being used.
In general, however, most potatoes and carrots will be done cooking within 10-15 minutes.
A fork should be inserted into the center of a piece to test if the vegetables are ready. If the fork meets resistance, the vegetables need to continue cooking. If the fork slides in easily, the vegetables are finished and can be removed from the heat.
Make it a Meal:
While this is a perfect side dish option for everyone in the family to enjoy, don’t forget to build your meal around it to have options for you. You can find great meal plans here.
Main Entree: Easy Hamburger Patty Recipe
Drink: Homemade Ice Tea recipes
Dessert: Mint Brownie Cheesecake Ice Cream
Best Side Dishes:
Once you whip up this delicious fried carrots and potatoes recipe, everyone is going to be pumped and ready for even more creative dishes!
This Bacon Baked Beans recipe is perfect for a summer BBQ or a hearty side dish at home.
Don’t forget about the simplicity of meat and cheese plates.
Treat the tastebuds with a nice, light Carrot Salad.
One of our family favorites is this Copycat KFC coleslaw recipe!
What is the difference between pan frying and sautéing?
There are two main types of frying: pan frying and sautéing. Both methods involve cooking food in a hot pan, but there are some key differences between the two.
Pan frying typically uses oil or butter to coat the bottom of the pan, while sautéing uses only a small amount of fat. As a result, pan-fried foods tend to be crisper and have more flavor.
In addition, pan frying is often used for larger pieces of food, such as steak or chicken, while sautéing is better suited for smaller items like vegetables.
Yukon gold and russet potatoes are two common types of potatoes that can be pan-fried or sautéed.
When pan frying, Yukon gold potatoes tend to retain their shape and become crispy on the outside.
Russet potatoes, on the other hand, fall apart more easily and are better suited for sautéing.
How do you store leftovers of this easy side dish?
The key to keeping the flavor of this recipe is to store leftovers in an airtight container. This great side dish can be added to any complete meal, and leftovers are my favorite way to stretch the budget and meal planning.
You can even double this delicious recipe so that you have options to pair with the main course for the next night! Main dishes like chicken, pork, and beef for weeknight dinners pair perfectly with a simple recipe like this.
Can I add toppings to this amazing recipe?
Absolutely! You can add diced green onions, a bit of fresh parsley, or even some garlic butter or garlic powder as well. If you want to add other dried herbs or fresh herbs, just add your favorites to enhance the already great flavor.
A squeeze of lemon the next time that you make this easy dish is a great way to add a citrus flavor! You can even add a little bit of parmesan cheese on top, too!
Delicious Appetizer Recipes:
Pan Fried Potatoes and Carrots
This Pan Fried Potatoes and Carrots is such a simple side dish recipe.
- Leftover cooked potatoes
- Leftover cooked carrots or other root vegetable
- 3 tablespoons vegetable oil
- Salt and pepper or other seasoning to taste
Slice the potatoes and carrots rather thinly, but not so thin that your veggies fall apart.
Heat the oil over medium high heat. Add the potatoes and carrots and fry, stirring occasionally until desired crispiness.
For a crisp on the outside result, fry for about 20-30 minutes.
After they’re cooked, place them on a paper towel to remove any excess oil.
Sprinkle seasoning salt, pepper or any of your favorite seasonings.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 128mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 1g
Wednesday 15th of April 2020
Fried Potatoes and Carrots are best for breakfast! Love this recipe of yours!
Wednesday 5th of December 2012
My mom cooked this when I was growing up.
The carrots give it a sweet flavor.
It makes a good veggie meal.
I start with raw veggies - potatoes[leaving skins on], carrots, onions [dehydrated will do] seasonings, olive oil and a little water.
Pan fry covered medium heat stirring occasionally for about 20 minutes. Serve over a slice of bread.