Mini Red Potatoes

Submitted by Michal F., Passaic, NJ

Recipe by the Nitra Ladies Auxiliary, courtesy of Kosher.com

These potatoes are a favorite in my house. The mini red potatoes get soft and delicious, and they have so much flavor in every bite! This recipe makes a lot, but you’ll need it because they disappear very quickly! Hope you enjoy them as much as we do.

SERVES 20

• 5½ lbs (2½ kg) mini red or white potatoes (walnut sized, or see note)
• 1½ Tbsp salt

Spiced Oil

• ⅔ cup oil
• 1 Tbsp + 1 tsp salt
• ¼–⅓ tsp pepper
• 2 tsp paprika
• 2 tsp garlic powder
• 2 tsp parsley flakes

Preheat oven to 400°F (200°C).

Scrub potatoes with a vegetable brush. Place into a 12-quart pot. Cover with water and add salt. Bring potatoes to a boil and cook, covered, for 15 minutes. (Do not overcook, as the potatoes fall apart easily.) Drain well and transfer to a 9×13-inch (23×33-cm) pan.

Mix oil with spices. Drizzle spiced oil onto potatoes.

Bake, uncovered, for 30–45 minutes.

Note: This recipe can be made with regular potatoes if they’re cut into even-sized pieces for thorough cooking. For advance preparation, cook and drain potatoes the day before and bake just prior to serving.

Potato Duo with Herbs and Garlic

Submitted by Leah K., Detroit, MI

Recipe by Brynie Greisman, published in Family Table

These potatoes are seriously awesome for Yom Tov but also simple enough to pull together for a weeknight supper. My family loves them, and we almost never have leftovers. Feel free to sub oil for the butter for a pareve version, but the taste will be slightly altered.

SERVES 6

• 1 lb (450 g) potatoes, scrubbed and cut into chunks or spears
• 1 lb (450 g) sweet potatoes, scrubbed and cut into chunks or spears
• 2 Tbsp olive oil
• kosher salt, to taste
• freshly ground pepper, to taste
• 4 cloves garlic, minced
• 1½ Tbsp fresh thyme
• 1½ Tbsp chopped fresh oregano
• 1½ Tbsp chopped fresh parsley (leaves only)
• 1 Tbsp chopped fresh cilantro (leaves only)
• 2 Tbsp butter, or more, to taste

Preheat oven to 400°F (200°C).

In a small bowl, mix olive oil, seasonings, garlic, and all herbs. Place cut potatoes and sweet potatoes into a large bowl. Pour oil mixture over it and mix well.

Place onto a parchment-lined baking pan in a single layer. Dot with small pieces of butter.

Bake for one hour, removing the pan from the oven every 15 minutes to flip over the potatoes.

Remove from oven and cover baking pan with foil. This allows the potatoes to steam and get buttery soft.

Tip: For a real treat, when potatoes are finished baking, sprinkle with Parmesan cheese before covering.

Thank you to The Office @ Ramat Eshkol for hosting this tasting party.

(Originally featured in Family Table, Issue 837)