Category: Dinner – Eat it!

Roasted Carrots & Potatoes with Dill

Ingredients

  • 1 pound(s) carrots, halved lengthwise if large and crosswise if long
  • 1 1/2 pound(s) small red potatoes, halved if large
  • 2 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) fresh lemon juice
  • 2 teaspoon(s) finely chopped fresh dill
  • Coarse salt
  • Ground pepper

Directions

  1. Preheat oven to 400 degrees F, with rack in lower third. On a rimmed baking sheet, toss carrots and potatoes with oil; season with salt and pepper. Arrange in a single layer and cook until vegetables are browned in spots and tender when pierced with a knife, 40 minutes, tossing halfway through. Toss with lemon juice and dill. Serve warm or at room temperature. via

Muffin Pan Potato Gratins

Ingredients

  • 1 1/2 pound(s) (2 medium, about 3/4 pound each) russetpotatoes
  • 6 tablespoon(s) heavy cream
  • Unsalted butter, room temperature, for muffin cups
  • Coarse salt
  • Ground pepper

Directions

  1. Preheat oven to 400 degrees F. Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. Pour 1 tablespoon heavy cream over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.