Baba Ethel is my mother's paternal grandmother, and her roasted potatoes recipe cannot be outdone! Even my mother-in-love adores them, and I tend to bring them to most of our Bruni family gatherings.
Growing up, Mom used to make a huge batch of potatoes (no less than 15 potatoes & 2-3 onions go in the mix) because there had to be leftovers for breakfast the next day. And lest we forget - the crispier they were, the better!
So...now I am the one to make the Baba Ethels...and I try to make them good and crispy, because all the men in my life prefer them that way - a little charring on the edges is perfectly acceptable in this house - and I did so for Shabbat Dinner tonight.
|Potatoes are peeled, cut into (big) bite-size pieces, seasoned and ready for the oven...|
Baba Ethel's Roasted Potatoes
* 10 medium potatoes, peeled & cut into 1-inch pieces
* 2 - 3 cooking onions, peeled & cut into 1-inch pieces
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp kosher or sea salt
* 1 tsp black pepper
* 2 tsp paprika
* 3 tbsp canola oil
Method: Preheat oven to 350 degrees. Toss potato and onion pieces with oil and seasonings. Place mixture in parchment-lined roasting pan. Cook, uncovered, for 90 to 120 minutes (depending on how crispy you like your potatoes).
Easy peasy! Wishing you all a wonderful weekend filled with fun, friends and fantastic food! B'Tayavon & Buon Appetito!