Potatoes with Carrots and Sesame Seeds

Preparation info
    • Difficulty


Appears in
The Potato Year: 300 Classic Recipes

By Lucy Madden

Published 2015

  • About

Cook these potatoes in a wok or a wide, preferably non-stick, pan. Carrots are one of the few vegetables that can be as good old as young; the sweet earth-taste of the long-matured carrot has as distinct a flavour as the fledgling fingertips of the young vegetable.


  • lb (700 g) potatoes, cleaned and cut into little diced pieces
  • 6 tablespoons


Heat the oil in a large frying pan and when very hot, put in the potatoes (only peeled if necessary). Lower the heat and allow to cook for about 5–10 minutes, moving around the pan so the potatoes brown on all sides and are just tender. Add the carrots and cook for a further 3 minutes, again turning the contents of the pan. Add the sesame seeds and cook for another few minutes until the potatoe