Pan-Fried New Potatoes and Carrots
We eat a lot of potatoes in this house, at the demand of some very hungry men (young and older) in this house. You may already know this because I’ve shared some of my favorite ideas for leftover potatoes already. When making one meal, I always cook extra potatoes, so they can quickly and easily be prepared for something else later. In this case, I cooked some extra carrots too, so I could use them in this recipe.
* Leftover pre-cooked new potatoes and carrots.
* 3 tablespoons vegetable oil
* Seasoning salt and pepper
In this case, I had roasted some potatoes and carrots with my oven roasted beer can chicken. So take whatever you’ve got and slice them fairly thinly, but not thin they’ll fall apart.
Heat the olive oil over medium high heat. Add the potatoes and carrots and fry, stirring occasionally until desired crispiness. We like them crisp, so I fry them for about 20-30 minutes.
After they’re cooked, I place them on a paper towel to remove any excess oil. Sprinkle seasoning salt, pepper or any of your favorite seasonings.