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Roast potatoes with buttered vegetables

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Ingredients for 2 servings:

  • 4 large potatoes
  • salt and pepper
  • Paprika powder, sweet
  • some fat for frying
  • 1 pack of vegetables (buttered vegetables, frozen)
  • 1 cup water
  • possibly Maggi seasoning mix no. 1
  • possibly Tabasco

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Student meals

Peel and slice the potatoes. Add a little fat to a pan, add the raw potato slices, and fry briefly. Then add the water and simmer, covered, until the potatoes are tender (stirring frequently). Then, uncovered, let the remaining liquid evaporate (stirring frequently). When the potatoes are tender and slightly crispy, add the buttered vegetables and fry according to the package instructions. Finally, season with salt, pepper, and paprika and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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