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There’s nothing quite like fresh, hot potato for a tasty and filling side any day of the week. However, when you bake it in a dish, cook the skins crispy, and throw in some salami for good measure, it’s no longer simply a roasted potato. It becomes a dish worthy of any Yom Tov table.
6 Yukon gold potatoes, washed well, unpeeled and sliced very thinly
1 onion, diced
1/4 cup olive oil
2 tablespoons onion soup mix
1 tablespoon salt
1/2 teaspoon pepper
10 cubes Gefen Frozen Garlic
1 teaspoon dried parsley
1 tablespoon dried rosemary
1/4 cup Manischewitz Chicken Broth
1 salami, thinly sliced
1/2 cup Gefen BBQ Sauce or other barbecue sauce of your choice
Trader Joe’s chili lime seasoning, for sprinkling (optional)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place potatoes and onion in a ziplock bag. Add oil, onion soup mix, salt, pepper, garlic, parsley, and rosemary. Add chicken broth. Mush together so it’s all combined and the potatoes are evenly coated.
Toss the sliced salami in barbecue sauce.
Spray a round Pyrex dish with cooking spray. Arrange the potato slices in a circle in the pan, slightly overlapping the pieces, placing a slice of salami after every few potatoes. Sprinkle the top with chili lime seasoning, if desired.
Bake for 45 minutes to one hour.
Props and Styling by Goldie Stern Photography by Felicia Perretti
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