Carrots and Parsley Baby Potatoes with Garlic Crunch
Equipment
- 1 Large pot
- 1 large skillet
- 1 colander
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 500 gram baby potatoes
- 2 large carrots peeled and sliced
- 3 tablespoon olive oil
- 4 clove garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley chopped
- 1 tablespoon lemon juice
Instructions
- Wash and scrub the baby potatoes, then place them in a large pot.
- Fill the pot with water to cover the potatoes and bring to a boil.
- Add sliced carrots to the pot and cook until both are tender, about 15 minutes.
- Drain the potatoes and carrots in a colander and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- Add the drained potatoes and carrots to the skillet, tossing to coat with garlic and oil.
- Season with salt and black pepper, stirring to combine.
- Cook for an additional 5 minutes, allowing the potatoes to become slightly crispy.
- Remove from heat and transfer to a serving bowl.
- Sprinkle with fresh parsley and drizzle with lemon juice before serving.
Notes
For best results, make sure the potatoes are fork-tender before draining them to ensure they are cooked perfectly. You can adjust the amount of garlic and lemon juice according to your taste preferences. Additionally, if you prefer a spicier dish, consider adding a pinch of red pepper flakes to the garlic for an extra kick.
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