Friday, 18 November 2011

Baba Ethel (Roasted) Potatoes

As far back as I can remember, our dishes were named for the matriarchs of yesteryear who made them household delicacies...Baba Ethel Roasted Potatoes, aka Baba Ethel's, are no exception. 

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! 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!

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