A delicious potato medley that is cooked on the stovetop, perfect for freeing up space in the oven (or those cooking in limited Pesach kitchens).
Potato-Sweet Potato-Onion Crisp
- Cooking and Prep: 45 m
- Serves: 6
Prepare the Potatoes
Sauté onions in oil until golden brown. Add potatoes and sweet potatoes to onions; season with salt, pepper and paprika if desired.
Add one-fourth cup water and simmer for 15 minutes in covered pot. Uncover pot and mix.
Cook, uncovered, for 15 minutes or until edges of potatoes are brown. Mix often to prevent burning.
If you want to, make it with only sweet potatoes and drizzle with a tablespoon of honey and some cinnamon a minute before it’s done cooking.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz