Here is a completely new way to serve potatoes and carrots for dinner! Thinly sliced and baked together along with sauteed onions and garlic, everything is roasted together to perfection.
To prevent the knife from cutting all the way through the potato while you are trying to cut very thin slices, place chopsticks or wooden spoon handles on either side of the potato. These will act as cutting guides, and stop the knife from cutting through.
Use the biggest carrots you can find, and then cut them on an angle so as to get the most surface area. A mandolin is the best cutter when you want thin uniform slices. Once the potato/carrot is all prepared, it will have a tendency to bow open. So place tinfoil around each potato to keep it from tipping over in the pan.
|Baked Potato & Carrot Fans|| |
- ½ onion, finely minced
- 1 Tbsp oil
- 4 russet potatoes
- 2 carrots, peeled
- ¼ cup butter or margarine
- Lemon zest (or lemon pepper)
- 2 cloves garlic, minced
- Salt & pepper
- Sauté the onions in a bit of oil until golden. Set aside.
- To prepare potatoes, thinly slice the potatoes all along its length taking care not to cut all the way through. To prevent slipping all the way through, place the handle end of two wooden spoons on either side of the potato as you cut. Once the potato/carrot is all prepared, it will have a tendency to bow open. So make a tinfoil bowl around each potato to keep it from tipping over in the pan.
- Thinly slice the carrots on an angle (so you have more surface area) using a mandolin, and slip the slices between the fans of the potatoes.
- Mix together the remaining ingredients, along with the sautéed onions, and spread/press the mixture between/over the fans of the potato.
- Cover entire pan with foil and bake at 425°F for 30 minutes. Remove foil and continue to bake until tender and tops are golden (place under broiler for last 5 minutes if desired).