Potato Salami Bake

Sima Kazarnovsky Sima Kazarnovsky
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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.

1h 10m 8
Easy Gluten Free Meat

Directions

Prepare the Potato Salami Bake

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. 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.

  3. Toss the sliced salami in barbecue sauce.

  4. 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.

  5. Bake for 45 minutes to one hour.

Credits

Description:

Props and Styling by Goldie Stern

Photography by Felicia Perretti

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