Spicy potato stacks for Passover
While beef brisket, roast chicken and gefilte fish along with matzo — the unleavened bread of Passover — are Seder mainstays, side dishes are also popular.
If you are looking for something to boost plate appeal, try these Spicy Potato Stacks.
Spicy Potato Stacks Makes 8 stacks
1 teaspoon garlic powder
1 tsp onion powder
1 tsp paprika tsp freshly ground black pepper tsp fine sea salt tsp cayenne pepper to taste 2 large Yukon gold potatoes, unpeeled, sliced into 1⁄2-inch slices, ends discarded
2 large red potatoes, unpeeled,
sliced into 1⁄2-inch slices, ends discarded
2 sweet potatoes, peeled, sliced into
1⁄2-inch slices, ends discarded 1⁄2 cup olive oil
Fresh rosemary sprigs
Fine sea salt
Preparation time: 15 minutes; total time: 45 minutes
Preheat oven to 400 F. Line a sided baking sheet with parchment paper. In a small bowl, mix together the garlic and onion powder, paprika, black pepper, salt and cayenne pepper.
Place all the sliced potatoes into a large mixing bowl.
Pour the oil over the potatoes. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes. Season with a sprinkle of salt. Make layered stacks using the three kinds of potatoes. Stick a rosemary skewer through the top to secure each stack. Serve hot.
From “Passover by Design” by Susie Fishbein (Mesorah Publications, $34.99).