Fried potatoes with vegetables

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What is it - bright, aromatic and so tasty with us for dinner ?! - your household will exclaim when they see a dish prepared by you according to our recipe today. And how surprised they would be to learn that multi-colored yummy is ... fried potatoes! But not simple, but with chic mixed vegetables!

How do we usually fry potatoes? Oil, potatoes, salt - that's all the ingredients. And add onions and carrots to the potatoes; sweet, juicy pepper, a small eggplant, a couple of tomatoes ... Garlic clove for flavor, and greens for beauty! And the familiar dish will sparkle with new colors and tastes: instead of the usual fried potatoes, you will get a colorful summer and autumn assortment! The gifts of the new crop - fresh, ripe, bright, collected on the beds in sunny August and warm September, are successfully combined in this recipe.

You don’t even need meat for such potatoes: it’s so delicious. But, if you are a lover of meat dishes, you can add a piece of ham sausage to the set of ingredients, cut into cubes and put at the end of cooking. The aroma will be amazing! Another option is to fry assorted potatoes not in vegetable oil, but in bacon, then you will get delicious cracklings. Complement the dish to your taste, and we offer you a basic vegetarian and very tasty fried potato recipe!

Ingredients for Chips 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;
a bunch of greens - parsley, dill;
2-3 tbsp. l vegetable oil;
1/4 Art. salt or to taste;
a pinch of ground black pepper.

The method of cooking fried potatoes with vegetables

We will wash all the vegetables and peel: potatoes and carrots - from the peel; peppers - from the core; eggplant - from the tails; onions and garlic - from the husk. Just rinse the tomatoes and put the greens in water.

You will need a frying pan with a lid that is deep enough so that you can easily mix the potatoes.

Let us heat vegetable oil in a pan: delicious with unrefined sunflower, it is more aromatic. If you like olive, try with it, but the taste will be different.

While the oil is warming up, cut the potatoes into strips. I use a vegetable cutter, but you can just use a knife, the main thing is that the pieces are not too large, about 0.5-0.7 cm thick.

Pour potatoes into a pan with hot oil and fry over medium heat without a lid, stirring occasionally with a wide spatula.

In the meantime, potatoes are fried (7-10 minutes), prepare the vegetables.

Cut the onion into half rings, pepper into strips, eggplant into cubes, tomatoes into slices, and garlic into small pieces. Grate carrots on a coarse grater, remove the greens from the water, rinse and chop.

It is important that the potato at the stage of adding vegetables was still half-baked - otherwise it may turn out that the potato is ready, and all the other vegetables are still crunching. Therefore, "seize the moment": when the potato is half ready (it starts to get softer and brown), pour everything except tomatoes, herbs and garlic to it. These ingredients are cooked the fastest, we will add them at the end.

Mix potatoes with vegetables.

We continue to cook, covering with a lid, for another 6-7 minutes, stirring occasionally with a spatula.

When the vegetables are soft, add the tomato slices, herbs and garlic, salt and pepper, mix well again. After a couple of minutes, turn off the fire and leave the dish to go under the lid for another five minutes.

We serve hot potatoes - it tastes best with the heat of the heat.

Look how colorful, colorful potatoes come out! The dish radiates the atmosphere of late summer and fine early autumn. We help ourselves and thank our gardens for a generous harvest!