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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This recipe is for anyone out there who likes their potatoes really crispy — everyone in the Pascal clan, for starters! If you’re thinking to yourself, But I don’t have a spiralizer for Pesach, let me tell you, this recipe might change your mind. Or you can get yourself a julienne peeler — as long as you get the long, thin strands of crispy potato, you’re going to love this addictive dish. And here’s one more tip — double this recipe or it might disappear straight from the pan!
1 sweet potato, peeled
3 red potatoes, peeled
1/3 cup herb oil, plus extra, for drizzling (recipe follows)
2 teaspoons Manischewitz Kosher Salt
1/4 teaspoon pepper
fresh parsley
fresh dill
fresh cilantro
fresh basil
garlic cloves, smashed
jalapeño
shallots, quartered
ginger, peeled
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.
Spiralize sweet and red potatoes, or cut using a julienne peeler. Place on prepared baking sheet. Add herb oil (recipe follows), salt, and pepper and toss until evenly coated.
Bake for 40 minutes, until the edges are crispy. Drizzle extra herb oil over potatoes just before serving.
Place flavorings of your choice into a container or mason jar. Add oil to cover.
Allow flavorings to infuse for at least a few days in the oil, or you can blend it to incorporate the flavors more quickly. Use in place of olive oil to add extra flavor to your dishes.
Styling and Photography by Miriam Pascal
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