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+ servings

Baked Potato & Carrot Fans

Marla Hingley
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • ½ onion finely minced
  • 1 Tbsp oil
  • 4 russet potatoes
  • 2 carrots peeled
  • 1/4 cup butter or margarine
  • Lemon zest or lemon pepper
  • 2 cloves garlic minced
  • Salt & pepper

Instructions
 

  • 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).

Notes

Try sweet potato or butternut squash slices in place of the carrot
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