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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
While many of us (myself included!) probably turn often to plain roasted potatoes coated with oil and spices, these delicious potatoes use a whole different method for achieving flavor: onion! These potatoes are crispy and flavorful — a guaranteed family fave.
1 small onion
2 cloves garlic or 2 cubes Gefen Frozen Garlic (omit if you don’t use on Pesach)
1 tablespoon salt
1/2 teaspoon pepper
2 teaspoons sugar
1/3 cup oil
5 Idaho potatoes, peeled and cut in wedges
3 tablespoons Manischewitz Potato Starch
Preheat oven to 400 dehrees Fahrenheit (200 degrees Celsius). Line two baking sheets with Gefen 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.
Styling and Photography by Miriam Pascal
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Thank you, Miriam!!
Instead of using the S blade on the food processor, I used an immersion blender. (Just easier to clean…)
The only problem – I didn’t make enough. 😉
Another hit from Miriam! These were amazing. I even threw in a sweet potato, and the people at the table who NEVER easy sweet potatoes liked them! This goes into our regular (not just pesach rotation!) (Btw on yom tov I made one of your recipes, and my mom asked who is Miriam pascal -my son told her-she is my good friend, she is always in my kitchen!)
would these reheat nicely on a hotplate if i cover with a towel?
Potatoes are never as good as the day they are made. They definitely won’t be as crispy and may be a little dried out. If you decide to reheat them I would make a sauce to serve on the side just in case 🙂