The Joy of the Potato

This Passover go beyond roasted potatoes (which are great too!) and try some of these potato options that are filling, delicious, and a little more unique than what we traditionally do on Passover. Admittedly, I serve potatoes often on Passover. They taste great, generally are a satiating and filling side dish, and people don’t seem to tire of them if you prepare them in a variety of ways. Here are a few thoughts and options plus some basics too.

Potato Soup
Pesto Potato Salad
Lemony Potatoes and Scallions
Potatoes with Peppers and Onions
Roasted and Smashed Potatoes
Mashed Potatoes with Caramelized Onions
Scalloped Potatoes
Roasted Sweet Potatoes and Apples
Super Sweet Potato Fries
Sweet Potato and Almond Butter Muffins
Sweet Potato Casserole with Pecans and Coconut

And if you want to just stick to some basics for both white and sweet potatoes…

Roast potatoes with olive oil, onion powder, garlic powder, kosher salt and pepper, dried rosemary and lots of oil in a low-sided pan for about 1 hour in a 400 degree oven.

Twice Bake:
Bake potatoes or sweet potatoes in a 350 degree oven for 45 minutes. Cut potatoes in half. Scoop out flesh (reserving peels) and mix with some olive oil or margarine, and kosher salt and pepper. Place about ½ cup mixture back into peels. Top with broccoli, sautéed onions or mushrooms, cheese, or tomato sauce. Cook for an additional 20 minutes.

Boil white or sweet potatoes for approximately 20 minutes. Drain water and return potatoes to pot. Add in olive oil or margarine and a generous amount of kosher salt and pepper. Mash gently. I especially like them with the addition of scallions and roasted garlic.