Potatoes. The manna of side dishes. Fried, battered, boiled, mashed — everyone has their preferences. But just like a box of chocolate is appreciated by all, roasting a potato is a sure bet to make everyone at the table happy.

Here are the best recipes out there, guaranteed to provide your family with a Yom Tov-worthy side.

Crispy Onion-Coated Potatoes

Submitted by Rochel Klein, Boro Park

Recipe by Miriam (Pascal) Cohen, published in Family Table

These are the crispiest potatoes you’ll ever taste! The smooth onion mixture really coats each potato, and none of the kids complain because they don’t know it’s actual onion! We love these!

SERVES 6

• 1 small onion
• 2 cloves garlic or 2 cubes frozen garlic (optional)
• 1 Tbsp salt
• ½ tsp pepper
• 2 tsp sugar
• ⅓ cup oil
• 5 Idaho potatoes, peeled and cut in wedges
• 3 Tbsp potato starch

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.

In the bowl of a food processor fitted with an S blade, process the onion, garlic (if using), salt, pepper, sugar, and oil until pureed and smooth. Set aside.

Dry potato wedges well, then toss together with potato starch in a bowl until completely coated. Add onion mixture and toss until all the potatoes are coated.

Place potatoes on prepared baking sheets in a single layer. (Use two sheets to avoid overcrowding.)

Bake for about 60 minutes, stirring halfway through, until crispy and browned.