It’s always a serious challenge to find a week’s worth of kosher-for-Passover recipes that won’t leave you craving chametz. These delicious dishes from local foodie Elite Jakob definitely fit the bill.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Heavenly Smashed Roasted Potatoes
Ingredients
- 2 pounds potatoes
- 1 teaspoon salt
- 1/4 cup oil
- Pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme (or oregano or both thyme and oregano)
- Fresh thyme, oregano, or rosemary to garnish
Instructions
- Boil the potatoes in salted water and let the water boil for about 5-7 minutes. Test for doneness with a sharp knife.
- Drain and cool the potatoes.
- Line a sheet pan with parchment paper.
- Smash each potato using a heavy tool, I use a meat tenderizer on its smooth side. Smash just halfway, just to break them a bit. When smashing the potatoes, be careful not to over smash them so they don’t lose their shape. You still want them as one piece. I like to use mini potatoes; it saves the time you spend on cutting big potatoes.
- Sprinkle all seasonings evenly.
- Bake at 425° for 45 minutes or until the edges of the potatoes turn golden and crispy.
- Remove from the oven and garnish generously with thyme, oregano, or rosemary.
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.
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