A cheap and cheering dish for carb-lovers.
1. Preheat oven to 450F.
2. Wash, dry, and cut several small redskin potatoes into thin slices — the thinner they are, the crispier they’ll get, of course. Spread them out on a baking tray greased with olive oil spray, season (salt, pepper, rosemary, or other spices), and pop them in the oven (while it’s still preheating). You can throw in a few (unsmashed, unpeeled) cloves of garlic if you like.
3. Meanwhile, cut half a large red onion into fairly thin crescents. When the potatoes have begun to soften (perhaps about 5-10 minutes after the oven has reached 450F), take the tray out. Sprinkle the red onion crescents and some shredded carrots over the potatoes and then bake for another 10-15mins, or until the potatoes are soft or crispy.
Optional: Experiment with adding mushrooms, tomatoes, bell peppers, zucchini, or other higher-water-content veggies around the same time as the onions and shredded carrots; or add brussels sprouts or harder cabbages a little earlier. For a complete meal, top with a fried egg or mix with cooked corned beef.