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.
While Philly cheesesteaks invade Charm City, Boardwalk Fries opens in Middle River. Randi Rom shares a roundup of local restaurant news and notes.
Dara Bunjon talks with Dr. Lucy M. Long, author and director of the Center for Food and Culture, about her latest book, "Sweet, Tart, and Golden: Apples in the Midwestern Imagination," and other projects.
Stuffed vegetables invite creativity, but there are some "rules" when it comes to cooking. Vered Guttman shares six veggie-stuffing tips.
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."