Return to Home Page Get a Catalog Search Enter Online Store

An excellent and easy baked potato dish, sweetened with carrots. The kids will get that serving of vegetables without even noticing...

  • 4 large potatoes
  • 2 carrots
  • 1 onion, peeled and minced
  • 2 TB. butter
  • 1 tsp. DILL WEED
  • 1/2 tsp. freshly ground BLACK PEPPER
  • 1/2 tsp. salt
  • 2 TB. cream or whole milk

Preheat oven to 350° (usually this dish is getting baked alongside a roast or chicken, and it will be fine at 325° or 375°, too). Peel and shred the carrots and potatoes. A food processor is easiest, but a hand grater will work too. Squeeze the potatoes and discard the extra liquid. Butter a small baking dish, toss the potatoes and carrots with minced onion and place in the dish. Sprinkle with DILL WEED, BLACK PEPPER and salt. Cut the 2 TB. butter in bits and dot the dish, pushing some butter bits down into the potatoes. Drizzle the cream or milk over the top, and bake one hour. Cover with foil if the dish starts to get overly brown.

Prep. time: 5 minutes
Cooking time: 1 hour
Serves: 4-6

Dill Weed .7 oz. 1/2 cup jar
Black Pepper Fine Shaker 2.2 oz. 1/2 cup jar

© 2008 Penzeys Spices. All rights reserved.