Sauced Potatoes and Carrots
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 medium onion, sliced
- 1⁄4 cup vegetable oil
- 2 -3 large carrots, sliced
- 3 -4 medium russet potatoes, peeled and cut in a large dice
- 1 lemon, sliced into 10-12 pieces
- 2 cups tomato sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon season salt
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 bay leaves
directions
- Heat the oil on medium-high in a heavy-bottomed saucepan.
- Add the onions and while they are cooking cut up the carrots. Then add them to the onions in the pot.
- While the carrots are cooking, peel and dice the potatoes.
- Stir them into the onion-carrot mixture.
- Add the sliced-up lemon (peel and all!), tomato sauce and seasonings.
- Cover and let boil for about 20 minutes, occasionally check it to guard against scorching (that's why you need a heavy bottomed saucepan!).
- When the potatoes are fork-tender, dinner's ready! Well, maybe not the whole dinner, but at least this side dish. You can either eat or discard the lemon pieces.
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RECIPE SUBMITTED BY
KWB5015
United States
Back in the US after 10 years abroad. Good to be home and have good access to more familiar ingredients, however, I also loved all that I learned in my beloved adoptive country of Macedonia. I also had the privilege of running an American style bakery during my last 3 years in Skopje.
Baking is my addiction, but I do love all sorts of cooking. My husband recently ended his 15 year low-carb lifestyle, so we are both busy packing on the pounds and being able to eat forbidden foods together now! Love it (but not how snug my pants are!).