You’ve probably had sauteed leftover potatoes before, but did you know carrots and other root vegetables can be a great addition? If you have leftover potatoes and carrots or any other root vegetable from yesterday’s dinner, you’re ready to go.

You’ll have a delicious side dish in about 30 minutes.


  • Leftover cooked potatoes
  • Leftover cooked carrots or other root vegetable
  • 3 tablespoons olive or coconut oil
  • Salt and pepper or other seasoning to taste
  • Optional: Red Wine Vinegar


  1. Slice the potatoes and carrots rather thinly, but not so thin that your veggies fall apart.
  2. Heat the oil over medium high heat. Add the potatoes and carrots and sautee, stirring occasionally until desired crispiness. For a crisp on the outside result, sautee for about 20-30 minutes.
  3. After they’re cooked, place them on a paper towel to remove any excess oil. Sprinkle seasoning salt, pepper or any of your favorite seasonings.
  4. For an extra (yummy) kick, use super-healthy, unrefined coconut oil and when nearly done, sprinkle with red wine vinegar!

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