Fried potatoes with "Mexican mix"

Potato Escalope 495 Last Update: Jul 31, 2021 Created: Jul 31, 2021 0 0 0
Fried potatoes with
  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 30
  • Calories: -
  • Difficulty: Easy
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Fried potatoes with a mixture of frozen vegetables are an excellent side dish for meat or a hearty, bright and aromatic independent dish for a lean menu. As a vegetable mix, Mexican is perfect, which includes carrots, bell peppers, corn, green beans, green peas and celery. With such a vegetable set, fried potatoes only benefit from both taste and appearance - the dish looks bright and very appetizing on the plate!

Ingredients

Directions

  1. Prepare the required ingredients.
  2. I use what I call a Mexican mix, but you can use any other frozen vegetable mix you like.
  3. The mixture of vegetables does not need to be defrosted beforehand. Also, during the cooking process, you will need boiling water.
  4. Peel, wash and dry the potatoes.
  5. Cut the potatoes into cubes.
  6. Pat the potato wedges dry on a clean kitchen towel or paper towel. This is necessary so that a golden crust appears when frying the potatoes.
  7. Heat vegetable oil in a skillet over high heat. Place the potatoes in a skillet and fry, stirring occasionally, for about 6-7 minutes.
  8. For a golden crispy crust on the potatoes, do not stir them too often.
  9. Sprinkle the fried potatoes with salt, black pepper, dried garlic and a mixture of dried Italian herbs.
  10. Add frozen vegetables and stir gently.
  11. Pour about 70 ml of boiling water into the pan.
  12. Reduce the heat to a minimum, cover the pan with a lid and simmer the potatoes with vegetables for about 10-13 minutes, until the liquid evaporates and the potatoes are fully cooked.
  13. It is undesirable to stir the potatoes during stewing - the slices must retain their shape.
  14. After the time has elapsed, remove the pan from heat and gently stir its contents.
  15. Fried potatoes with frozen vegetables, ready to serve.
  16. Bon Appetit!

Fried potatoes with "Mexican mix"



  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 30
  • Calories: -
  • Difficulty: Easy

Fried potatoes with a mixture of frozen vegetables are an excellent side dish for meat or a hearty, bright and aromatic independent dish for a lean menu. As a vegetable mix, Mexican is perfect, which includes carrots, bell peppers, corn, green beans, green peas and celery. With such a vegetable set, fried potatoes only benefit from both taste and appearance - the dish looks bright and very appetizing on the plate!

Ingredients

Directions

  1. Prepare the required ingredients.
  2. I use what I call a Mexican mix, but you can use any other frozen vegetable mix you like.
  3. The mixture of vegetables does not need to be defrosted beforehand. Also, during the cooking process, you will need boiling water.
  4. Peel, wash and dry the potatoes.
  5. Cut the potatoes into cubes.
  6. Pat the potato wedges dry on a clean kitchen towel or paper towel. This is necessary so that a golden crust appears when frying the potatoes.
  7. Heat vegetable oil in a skillet over high heat. Place the potatoes in a skillet and fry, stirring occasionally, for about 6-7 minutes.
  8. For a golden crispy crust on the potatoes, do not stir them too often.
  9. Sprinkle the fried potatoes with salt, black pepper, dried garlic and a mixture of dried Italian herbs.
  10. Add frozen vegetables and stir gently.
  11. Pour about 70 ml of boiling water into the pan.
  12. Reduce the heat to a minimum, cover the pan with a lid and simmer the potatoes with vegetables for about 10-13 minutes, until the liquid evaporates and the potatoes are fully cooked.
  13. It is undesirable to stir the potatoes during stewing - the slices must retain their shape.
  14. After the time has elapsed, remove the pan from heat and gently stir its contents.
  15. Fried potatoes with frozen vegetables, ready to serve.
  16. Bon Appetit!

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