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Stewed potatoes with carrots and onions in a frying pan

Braised Potatoes with Carrots and Onions in a Skillet

The perfect side dish — and easier to make than you'd think! This recipe for braised potatoes with carrots and onions in a skillet is for anyone who loves this style of cooking. The potatoes taste every bit as good as ones fried in oil, but the process is less fussy and takes less hands-on time!

UnicornSteak

Recipe author

Stewed potatoes with carrots and onions in a frying pan

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Composition / ingredients

Servings:

Potatoes (all vegetables medium-sized)

Carrots

Onion

Fresh herbs

Salt

Pepper

Sunflower oil

Water

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 11 % 2 g

Carbohydrates 78 % 14 g

72 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you braise potatoes with carrots? Start by getting all your ingredients ready. Scrub the potatoes and carrots well under running water, working the skins with a stiff sponge or a vegetable brush. The fresh herbs are just for serving — use whatever you like: parsley, dill, cilantro, or scallions.
Step 2:

Peel the carrots and grate them on the coarse side of a box grater. Finely chop the onion — or slice it into thin half-moons.
Step 3:

In a nonstick skillet with a little sunflower oil, sauté the onion and carrot until golden, stirring now and then so they don't scorch.
Step 4:

Peel the potatoes and cut them into quarters about a quarter-inch thick. There's no point slicing them thinner — after cooking they'd fall apart into something like mashed potatoes.
Step 5:

After 5 to 7 minutes, add the potatoes to the skillet and pour in filtered water.
Step 6:

Season with salt and pepper to taste. Stir, cover, and simmer for about half an hour, or until tender. Check by breaking a piece with a spatula.
Step 7:

The potatoes should be soft inside and the edges of the pieces slightly rounded. Serve hot, garnished with finely chopped fresh herbs.

I really love sides like this for how simple they are and how good they taste — honestly not far behind their fried counterparts! Sure, there's no crispy crust, but there are plenty of other upsides: less hands-on time and a much higher success rate. So if you're just getting started with potato recipes, this one is definitely worth a look!
Enjoy!
For the best result, use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can leave the dish with an off, characteristic aftertaste.