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Parve
Easy
6-8 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
The wine in this recipe is the real kicker. It adds a unique depth of savory flavor that really enhances the potatoes, making this the perfect side dish for any Pesach meal. Bonus: no pots to clean!
1 pound red or Yukon Gold potatoes
1/2 cup red wine, such as Tuscanini Cooking Wine
1/4 cup oil, such as Gefen Cottonseed Oil
3/4 teaspoon Gefen Salt
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Cut the potatoes into one-inch pieces (peeled or unpeeled). Add them to a zip-top bag.
Add the wine, oil, and salt to the bag. Seal and shake to coat the potatoes.
Spread the potatoes on the prepared baking sheet in an even layer. Bake for one hour, flipping halfway through, until crispy and browned.
Photography by Chay Berger
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