Potato roast

[ALWAYS]

Once upon a time, my beloved grandmother refuted the law, which says that the amount does not change from a change in the places of the terms. Well, in mathematics, this law continues to apply, but it clearly does not apply to cooking!
It makes a huge difference whether you add frying to foods, or foods to frying!
ALWAYS adding food to frying!
You can feel the difference using the example of such a simple dish as

Potato roast

for 2 servings

5-6 fairly large potatoes
1 large onion
1 fairly large carrot
2 cloves of garlic
salt, pepper, dry paprika

Heat vegetable oil in a cauldron (oil should completely cover the bottom). Dice the onion and simmer in vegetable oil over medium heat.

As soon as the onion begins to set, add the carrots grated on a coarse grater.

Now, with frequent stirring, wait until the carrots and onions become golden brown. It is better to overcook the frying very slightly than undercooked!

Season the frying with dry paprika, mix.
Cut the potatoes into slices (!), Add to the frying and simmer for a couple of minutes, stirring occasionally, so that the potatoes are enveloped in oil.
Add salt, pepper, finely chopped garlic and pour hot water about a finger below the level of the potatoes.

Cover with a lid, bring to a boil, reduce the heat so that the potatoes barely boil and cook until tender (30 minutes). Stir several times during cooking.
The result is very tasty, the liquid is almost completely absorbed.
With sauerkraut or pickled cucumber just a song!
And if you cook potatoes like this for dumplings, pies, pies, you get a masterpiece!

[Stеrn]

Stеrn, thank you for the potato roast, even a 2-year-old daughter asked for more. Now the next step is lentil soup. And the boiled pork just asks for the New Year's table.