Potatoes with Carrots and Sesame Seeds

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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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.


  • 1Β½ lb (700 g) potatoes, cleaned and cut into little diced pieces
  • 6 tablespoons sesame oil
  • Β½ lb (225 g) carrots, cut in julienne strips
  • 2 oz (50 g) sesame seeds
  • Sea salt
  • A large pinch of cayenne pepper
  • 1 tablespoon lemon juice


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 potatoes are cooked.

Add the salt, cayenne pepper and lemon juice. Stir and fry for another 3–4 minutes.

β€˜Tuesday 12th February. 9. My head aches. Mem. not eat another boil’d potato in haste …’

From A Year with the Ladies of Llangollen by Elizabeth Mavor, 1971.

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