019 - Carrot Salad & Roasted Potatoes

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IMG_5749.jpg

019 - Carrot Salad & Roasted Potatoes

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Grated Carrot Salad & Smashed Baked Potatoes

Carrot Salad

This French-style carrot salad is perfect for tailgating or potluck suppers when a room-temperature side dish fits the bill.

1 pound carrots, peeled and grated

1/3 cup olive oil

2 tablespoons white wine vinegar or fresh lemon juice

1 teaspoon minced garlic

1 teaspoon grated lemon rind (and/or cumin or tarragon)

Salt and pepper to taste

Mix all ingredients. Serve cold or room temperature.

Smashed Baked Potatoes

4 medium Yukon Gold potatoes

Salt and black pepper to taste

4 tablespoons extra-virgin olive oil

Wrap each potato in foil and place them on a baking pan. Bake at 350 degrees about 45 minutes or until tender. Let cool slightly. Unwrap potatoes and return to the same baking pan. Set another baking pan over potatoes and press gently to smash potatoes without breaking them apart. Season with salt and pepper and drizzle both sides with half of the oil. Turn oven up to 500°. Roast potatoes for 15 minutes. Flip the potatoes over, drizzle (or baste) again with remaining oil and continue baking about 20 minutes or longer until golden brown.