Sauced Potatoes and Carrots

• 1 medium onion, sliced
• 14 cup vegetable oil
• 2 -3 large carrots, sliced
• 3 -4 medium russet potatoes, peeled and cut in a large dice
• 1 lemon, sliced into 10-12 pieces
• 2 cups tomato sauce
• 12 teaspoon salt
• 12 teaspoon black pepper
• 12 teaspoon season salt
• 1 teaspoon paprika
• 1 teaspoon oregano
• 2 bay leaves

1. Heat the oil on medium-high in a heavy-bottomed saucepan.
2. Add the onions and while they are cooking cut up the carrots.
3. Then add them to the onions in the pot.
4. While the carrots are cooking, peel and dice the potatoes.
5. Stir them into the onion-carrot mixture.
6. Add the sliced-up lemon (peel and all!
7. ), tomato sauce and seasonings.
8. Cover and let boil for about 20 minutes, occasionally check it to guard against scorching (that's why you need a heavy bottomed saucepan!
9. ).
10. When the potatoes are fork-tender, dinner's ready!
11. Well, maybe not the whole dinner, but at least this side dish.
12. You can either eat or discard the lemon pieces.

onion, vegetable oil, carrots, russet potatoes, lemon, tomato sauce, salt, black pepper, season salt, paprika, oregano, bay leaves

Taken from www.food.com/recipe/sauced-potatoes-and-carrots-415703 (may not work)