Easy Pan-Fried Potatoes with Vegetables Recipe
How to Make Delicious Pan-Fried Potatoes That Don’t Fall Apart!
Hello everyone, it’s Si Yoon! Today, I made a super simple pan-fried potato dish using the leftover vegetables in my fridge. It’s a fantastic recipe that helps clear out your fridge and makes a tasty side dish at the same time! Let’s get started on this double-duty potato recipe!
Main Ingredients
- 2 Potatoes
- 1/2 Onion
- 1/4 Carrot
- A little Broccoli
Cooking Instructions
Step 1
First, wash and peel the potatoes, onion, and carrot. Slice the potatoes thinly into about 0.5cm thick rounds, then cut them into thin matchsticks (julienne) about 0.5cm wide. Julienne the onion and carrot to a similar thickness. Break the broccoli into bite-sized florets.
Step 2
Bring a pot of water to a boil and add 1 tablespoon of salt. Once boiling, add the julienned potatoes and broccoli florets. Blanch them for about 1.5 to 2 minutes. We’re only lightly cooking them here, as they will be stir-fried later, which helps them maintain their texture and prevents them from breaking apart. Drain the blanched potatoes and broccoli and rinse them under cold water to stop the cooking process and drain well.
Step 3
Heat 1-2 tablespoons of olive oil in a pan over medium-low heat. Add the julienned onion and carrot and stir-fry until the onion becomes translucent and the carrots are slightly tender, releasing their fragrance.
Step 4
Once the vegetables are slightly cooked, add the blanched potatoes and broccoli to the pan. Continue to stir-fry everything together. It’s important to stir frequently to prevent the potatoes from sticking to the pan and breaking.
Step 5
Finally, season with salt and pepper to your taste. Stir-fry for another 2-3 minutes until the flavors are well combined and the potatoes are tender but still hold their shape. Your simple and delicious pan-fried potatoes are ready! They are great served warm or cooled down as a lunchbox side dish.
