Small potatoes (a.k.a. “baby potatoes” & “new potatoes”) are about 1.5 inches in diameter.  Small potatoes are very easy to prepare, since you don’t have to peel them!  The skin of small new potatoes is very thin and edible.

Roasted Small New Potatoes Recipe Ingredients:

A bag of small potatoes
Olive oil
Salt and pepper to taste

Roasted Small New Potatoes Recipe Directions:

Preheat oven to 400F.

Wash the small new potatoes and cut them in halves.  Put the small potato halves in a bowl.  Pour 1 tbsp of oil to potatoes.  Coat the new potatoes with oil by moving the potato pieces with your hands.  If needed, add more oil, so all the new potato pieces look shiny and coated with oil.

Line the baking sheet with parchment paper.  Put the new potato pieces on a baking sheet.  Sprinkle with salt and pepper.

Put in the oven and cook for 40 minutes or until the new potatoes are done.  Add more salt to taste if needed.

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Tags: potatoes, side dish

Ingredients:

7 medium potatoes
2 tbsp oil
Salt and pepper to taste

Directions:

Peel the potatoes.  Cut the potatoes in half lengthwise, then slice into very thin slices (as thin as you can).

Heat the oil in a large non-stick frying pan over medium-high heat.  Add the potatoes.  Don’t stir them for 4 minutes, or until the brown crust develops on the bottom.

Flip the potatoes with the spatula, so the brown side is on top and the light side is on the bottom.  Cook for 4 minutes. 

Stir the potatoes to break them up.   Reduce heat to low and cook for another 5 minutes. 

Taste the potatoes to make sure they are not raw.  If they taste undercooked, cook them some more.

Sprinkle with salt and pepper to taste.

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Tags: potatoes, side dish

Ingredients:

Potatoes
Olive Oil
Salt
Pepper
Dried Herbs

Directions:

Preheat oven to 400F.

Peel the potatoes and cut into quarters.  Put potatoes in a bowl and pour a little oil over them.  With your hands, spread the oil all over the potatoes, so all the potatoes are coated with oil.

Put potatoes on a non-stick baking sheet and sprinkle with salt, pepper and herbs.  Put in the oven and bake for 45 minutes, or until the potatoes are tender when pierced with the fork.

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Tags: potatoes, side dish

Ingredients:

6 medium potatoes
1 onion
2 eggs
4 tbsp flour
1 tsp salt
1/4 tsp pepper
Oil for frying

Directions:

Shred the potatoes using the food processor (shredder disk).  Put shredded potatoes in the colander in the sink, and squeeze out as much liquid as you can.

Grate the onion.  Mix potatoes, onion, eggs, flour, salt and pepper.

Heat the oil in the non-stick frying pan on a medium-high heat (I use 2 frying pans on 2 burners to save time).  Form the potato mixture into patties (squeeze out excess liquid as you go) and put on a frying pan.

Cook for 7 minutes, then flip and cook for another 5 minutes (or until golden-brown on both sides and cooked through).   Check the potato pancakes from time to time and adjust the heat setting – if they are starting to turn too dark, the heat is too high, and if they are pale, it’s too low.

Potato pancakes taste best when served immediately – when reheated, they lose their crunch. 

Serve with apple sauce.

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Tags: jewish food, main dish, one dish meal, potatoes, vegetarian