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Potatoes and carrots from the oven

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Ingredients for 4 servings:

  • 12 m.-sized potatoes
  • 4 m.-sized carrot(s)
  • 50 g herb butter
  • 100 ml chicken broth
  • e.g. salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 35 minutes

great side dish for steaks

Peel the potatoes and score them fan-shaped. Place them in a baking dish, sprinkle with salt and pepper, and place a small piece of herb butter on each potato. Bake at 200°C for 40 minutes. Meanwhile, peel the carrots and cut them into thick pieces. After 40 minutes, add them to the potatoes, pour in the chicken stock, and simmer for another 30-35 minutes. Test with a skewer for doneness and simmer for a little longer, depending on the thickness of the potatoes. For the last 10 minutes, use the grill function to crisp up the fan-shaped potatoes. Perfect with steaks or any other stir-fry dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Potatoes and carrots from the oven

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