Hasselbacked Potato with Arabic Spices
(Serves 2)Scrub potatoes. Cut a small slice off the bottom of each potato so that the potato sits level on a foil lined baking sheet.
Slice potato from top to within 1/4 inch of the bottom, at about 1/4 inch intervals.
2 medium russet potatoes
Tuck carrot coins in between every 2 or 3 slices.
1 carrot, peeled and sliced in coins
Mix oil and spices. Brush on all sides of the potato and between vertical slices.
2 teaspoon olive oil
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon coriander
1/4 teaspoon cumin
Roast at 425 F for 1 hour, turning pan midway.