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This past Sunday, I decided to try a bunch of Passover recipes a week in advance of the Holiday. Â Partially, to see if there was one recipe I would want to use for the Seder but more to try a few recipes that I probably would not serve because they would not appeal to everyone. Â This dish, however, is a winner. Â It is simple but so tasty and in no way is limited to a Passover meal. Â This is a year round recipe.
This is also a very quick recipe to prepare so you can pull it out in a pinch. Â Simply slice some red and Yukon potatoes, mix your spices, pour some oil in a bowl and rub the potatoes. Â Cook and you got it.
Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tsp smoked parika
- 1 tsp cayenne
- 3 tbsp olive oil
- 6 each red & yellow potatoes
Directions:
In a small mixing bowl, mix together the spices and oil. Meanwhile, take out your mandolin (you can do it by hand to) and slice the potatoes to about 1/4″ of width. Drop the potatoes into the spice rub and cover well. Place on a baking sheet with parchment paper and bake at 400 degrees for 15 – 20 minutes. keep your eye on the potatoes for the desired level of crispness. Enjoy!
Valentina Gomez
what happened to the rest of the recipe??? its only showing onion and garlic powder…. this is one of my favorite and now i forgot what the rest of the recipe was!!! HELP please!
Chef Peter Block
So sorry. In the transition to my new site, some information was lost. I quickly updated the recipe from memory. This is pretty darn close if not exact. You can use any spices that you like. The key is to mix the spices with the oil and then dress the potatoes well. You do need a hot oven to get the crispness.
Lisa
Is it really only garlic & onion powder? I thought there would be more spices involved. Could ya let me know because the picture looks tasty!
Chef Peter Block
It was truly only those spices. I would definitely do these again and try different spices. I think the method of prep was the key. Instead of just drizzling the olive oil and spices over them on the pan, I put the oil and spices in a bowl and then dropped in the potatoes. Enabled the potatoes to be more fully covered.
Lisa
Thank you! They were delicious!
Chef Peter Block
I am glad you enjoyed. I am going to try again soon adding different spices.