Pan-Braised Potatoes with Carrots and Onions
Simple, quick, tasty, and very filling! Pan-braised potatoes with carrots and onions can be served on their own or as a side for any meat or fish. Even beginners can make it easily.
Updated : 25 February, 2026
Easy
About 20 min.
Ingredients
6
Potato
1
Carrot
1
Onions
to taste
Greens
to taste
Salt
to taste
Pepper
1 tablespoon
Sunflower oil
200 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to braise potatoes with carrots? First prepare all the ingredients. Rinse the potatoes and carrots thoroughly under running water, scrubbing the skins with a stiff sponge or a vegetable brush. Fresh herbs are used only for serving - use any you like: parsley, dill, cilantro, or green onions.
Step 2
Peel the carrots with a vegetable peeler and grate them on a coarse grater. Finely chop the onion (you can also slice it into thin half-rings).
Step 3
In a nonstick skillet with sunflower oil, sauté the onion and carrots until golden. Stir occasionally so they don’t burn.
Step 4
Peel the potatoes and cut them into quarters about 1/2 inch (about 1.3 cm) thick. There’s no point cutting thinner, because the potatoes may turn mushy after cooking.
Step 5
After 5-7 minutes, add the potatoes to the skillet and pour in filtered water.
Step 6
Season with salt and pepper to taste. Stir and simmer covered for about 30 minutes, or until done. Check doneness by pressing/breaking a piece with a cooking spatula.
Step 7
The potatoes should be soft inside, and the edges of the pieces should look rounded. Serve hot, sprinkled with finely chopped fresh herbs.
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