Gingered Carrots in Foil With Roast Potatoes

Assemble these supplies:

• 1 1/2 pounds carrots
• 1-inch piece fresh ginger, or
• 1/2 teaspoon ground ginger
• 1 tablespoon brown sugar
• Salt
• 1 tablespoon unsalted butter

Steps in preparation:

1. Peel carrots and cut on diagonal into 1/8 to 1/4-inch-thick slices.
2. If using fresh ginger, peel and finely grate enough to measure 1 teaspoon.
3. In large bowl, combine carrots, ginger, brown sugar, and salt to taste, and toss to coat carrots evenly.
4. Cut four 12 x 20-inch sheets of aluminum foil.
5. Butter foil and fold in half. With scissors, round corners.
6. Place a portion of carrots onto one half of each foil sheet and dot with about 1 teaspoon butter.
7. Fold other half of foil over carrots and roll and crimp edges tightly so that no steam can escape.
8. Place carrots on foil.
9. Crimp edges of foil tightly.
10. Place packages in ovenproof baking dish and bake 30 /minutes in 375-degree oven.

  Roast Potatoes

• 3 tablespoons unsalted butter
• 11/2 pounds boiling potatoes, preferably, or red-skinned or baking potatoes
• Salt

1. Preheat oven to 375 degrees. 
2. In small heavy-gauge saucepan, melt 1 tablespoon butter. 
3. Pour into jelly-roll pan, tilting pan to distribute butter evenly.
   Wash potatoes and cut into 1-inch-thick slices. 
4. Do not peel. In jelly-roll pan, arrange slices in single layer. 
5. Dot with remaining butter. Pour .1/4 cup water into pan. 
6. Salt potatoes to taste.
   Place pan on bottom rack of oven and roast potatoes 30 minutes.
   After 30 minutes, pour off any remaining water and return potatoes to oven. 
7. When bottoms of potatoes have browned, about 10 minutes, turn them over and roast until brown on other side, 10 to 15 minutes.