Passover Potatoes


It’s been a while, so in order to get things moving again I am going to try and get four posts out for Passover (AKA Pesach) with a single theme, starting with my Grandmother’s roasted Passover Potatoes.  All four recipes will feature ingredients that are used elsewhere in the Seder. The Seder, which literally translates to “order”  is a 15 part ritual performed on the first two nights of Passover (or just just the first night if your reside in Israel). Several steps of the Seder include eating symbolic foods. The Seder also includes as a full meal towards the end known as Shulchan Oreich (שלחן עורך‎).  Reusing some of the symbolic foods eaten earlier in the Seder at Shulchan Oreich, is a great way to cut down on work for a holiday that is usually very labor intensive.

Many people use boiled potatoes for the part of the Seder know as Karpas (כרפס‎). Karpas is the part of the Seder where a vegetable dipped in salt water is eaten. This is to remind us of the tears shed when our ancestors were slaves in Egypt.  This is my custom and great excuse to make my grandmother’s roasted Passover potatoes. This recipe also calls for boiling the potatoes before roasting them.

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Passover Potatoes
Prep Time
5 mins
Cook Time
1 hr

My grandmother's roasted potato recipe with a fluffy interior and crispy exterior, great for the Passover (Pesach) Seder.

Course: Side Dish
Cuisine: Jewsih, Kosher, Passover
Keyword: Passover, Sweet Potatoes
Servings: 5
Author: Daniel Peikes
  • 5 Large Russet Potatoes Peeled and cut into 8ths
  • ½ Cup Olive Oil
  • 3 tbsp Kosher Salt
  • 3 tbsp Garlic Powder
  • 3 tbsp Onion Powder
  • 3 tbsp Paprika
  1. Fill a large pot about 1/2 way with water and add the salt along with the potatoes.

  2. Place the pot over high heat until and bring it to a boil. Let the potatoes boil until they just begin to soften, roughly 10 minutes.

  3. Drain the potatoes with a colander and try and shake off as much moister as possible.

  4. Add the oil, garlic powder, onion powder, and paprika to a large mixing bowl and whisk to combine.

  5. Preheat you over to 450°F. Then spread the potatoes out on a parchment paper lined sheet pan (or 2), making sure that none of the potatoes are touching.

  6. Roast the potatoes until they begin to brown on the top, about 25 minute. Turn the potatoes over and repeat on the other side. Keep and eye on them as this is more about getting a golden brown color and a crispy exterior (without burning the potatoes) then cooking for a specific amount of time.

Look out for more new Passover recipes coming soon. In the mean time don’t forget to check out some of our past Passover recipes:

Passover Basics: Quick Carrots With a Little Something Extra

Passover Basics: Honey Roasted Chicken

Mini Passover Bagels

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