Welcome to Annabel Karmel's America site for recipes & feeding your baby and child...

Ingredients

1 large waxy-type potato (Yukon gold, or similar), skin on and washed thoroughly
1 tablespoon olive oil
salt and pepper, to season
3 tablespoons tomato sauce
1/2 cup grated Cheddar or mozzarella

Method:

Preheat the oven to 400F.

Cut 8 large slices of potato, cutting crosswise from the centre of the potato, each around 2mm/1/32in thick. You won’t need the thinner end bits of the potato but these will keep for up to 2 days in the fridge, covered with cold water, and can be used for mashed or boiled potatoes.

Brush each potato slice with oil and season with a little salt and pepper. Lay the slices on a baking sheet lined with parchment paper and bake for 10 minutes. Turn the slices over and bake for a further 8-10 minutes, until golden and crisp. Watch carefully for the last 2 to 3 minutes.

Top each potato slice with around 1 tsp tomato sauce and scatter over the cheese. Bake for a further 5-7 minutes, or broil for 2-3 minutes, until the cheese has melted. Cool slightly before serving.

Information:
Makes 2 portions – easily doubled
Not suitable for freezing or reheating.
Preparation 5 minutes
Cook 25 minutes

Quick Tomato Sauce

Makes 3-4 portions

Using sweet shallots and a large pan help to make this tomato sauce quicker than the average. Use half of this sauce to accompany the arancini, the rest freezes well and can be served with pasta or used as a topping for pizza (see pizza base recipe).
 
1 tbsp olive oil
1 shallot, diced
1 clove garlic, crushed
one 14-ounce can dice tomatoes
1 tbsp light brown sugar
1 tbsp tomato ketchup

Heat the oil in a large frying pan and sauté the shallot and garlic for 2 minutes, stirring constantly. Add the remaining ingredients and bring to a boil, squashing the tomatoes with the back of a wooden spoon. Boil 15 minutes, stirring frequently, until the sauce has thickened. Season to taste with salt and pepper.