Of course you’re going to be eating lots of potatoes this Pesach. With no other starches available potatoes are filling and will accompany most meals. If you are tired of your basic mashed potatoes or potato kugel and are looking for a bit more variety, we’ve come up with some exciting ideas. Some of our recipes may contain ingredients you do not use on Pesach but most stick with just minimal components put together in a new and exciting way.
And remember, potatoes are good for you! They contain vitamin C along with other vitamins and minerals and are naturally fat free.
A frittata is falls somewhere between an over-sized latke and an omelet. It will feed 6 to 8 people.
3 teaspoons cottonseed oil, divided
1 small onion, thinly sliced
1 clove garlic, crushed
1 tomato, (peeled, if it your custom to do so) seeded and chopped, divided
2 small cooked potatoes cut into 1/2-inch dice
1 medium zucchini, peeled or not, sliced into rounds ¼” thick
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper, plus more to taste
4 large eggs
4 large egg whites
2 tablespoons chopped, checked scallions
Preheat the broiler. Heat 2 teaspoons of oil in a large, ovenproof, nonstick skillet over medium heat. Add onion, garlic, and half of the tomato; cook, stirring, until the onion is limp, about 8 minutes.
Add the potatoes and cook, stirring, until they start to brown, about 4 minutes. Add zucchini and cook until heated through. Remove the vegetables from the pan; season with salt and pepper.
Wipe out the pan, brush with the remaining 1 teaspoon oil, and return it to low heat.
Lightly whisk whole eggs and egg whites in a medium bowl. Add the vegetables to the egg mixture and pour into the pan, gently stirring to distribute the vegetables. Cook over low heat until the underside is light golden, 5 to 8 minutes.
Place the pan under the broiler and broil until the top of the frittata is puffed and golden brown, 1 to 2 minutes. Loosen the frittata and slide it onto a platter. Garnish with scallions and the remaining chopped tomato.
Slice in wedges and serve immediately.
Thought to have been named for a famous Frenchwoman in the 1800’s, this dish is usually made in a single soufflé dish or large frying pan. Our version uses muffin cups or ramekins for pretty presentation and lots of crispy edges—everyone’s favorite part!
½ cup cottonseed oil or light olive oil
1 medium onion, diced
1 ¾ pounds small waxy potatoes (such as Yukon Gold), each slightly larger than a golf ball
2 teaspoons kosher salt
Freshly ground black pepper
Preheat oven to 350°.
Brush 12 muffin cups or ramekins all over with oil. Line bottoms with parchment-paper rounds. Drizzle 1/2 teaspoon oil into bottom of each cup.
Heat remaining oil in a frying pan over medium heat. Add diced onion and tir over medium-low heat until translucent, about 5 minutes. Remove from heat.
Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16-inch thick), placing them in a large bowl as you work. Pour sautéed onion over and season with salt and pepper; toss to coat well.
Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining oil and seasoning in the bowl over the potatoes.
Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn potato stacks over. Remove parchment.
Potatoes can be made 1 day ahead up to this point; cover and refrigerate.
Increase heat to 425°. Uncover potato cakes. Bake until bottoms and edges are golden and crispy, 25-30 minutes.
A meatless version of Sheppard’s Pie. If you are making this for a milchig meal, add a layer or shredded mozzarella cheese between the onions and the potatoes—mm, mm! If you use mushrooms, a layer of sautéed mushrooms adds lots of flavor to this dish.
For the potatoes5 Idaho potatoes, peeled
1 teaspoon lemon juice
3 tablespoons light olive oil
½ cup chicken broth
1 teaspoon kosher salt and freshly ground pepper to taste
for the caramelized onions:
for the caramelized onions:
1 large sweet yellow onion
1 tablespoon olive oil
1 teaspoon brown sugar, honey or granulated sugar
¼ cup white wine
½ teaspoon kosher salt and freshly ground pepper to taste
Cube and cook potatoes until just soft enough to pierce with a knife. Drain and mash potatoes as smoothly as possible, adding lemon juice, oil, broth, salt and pepper.
Peel and slice yellow onion. Place onions with olive oil into a heavy duty saucepan, cover and cook on medium heat for about 5 minutes, (or until softened). Toss often while cooking. Sprinkle onions with sugar and wine and sauté until onions are caramelized. Season with salt and pepper.
Heat oven to 375 degrees F.
Place half the potatoes in a 9” pie deep pie plate or oven-to-table dish. Top with the caramelized onions. Place remaining potatoes in a piping bag fitted with a large star tip and pipe potatoes on top of onions in a decorative design. Bake 35 minutes or until top is browned and crispy.