Rach’s Potatoes in the Oven

So, we are moving house. This is what I call a big deal since it’s going through the detritus of myriad years, 18 in this home, to be precise, and whilst we’ve moved in the past, we are leaving a neighborhood in which we’ve lived for lo these 40 years. We are moving from the suburbs to the heart of the city and while it’s not like moving to Manhattan, since we live in Jerusalem, the city has a completely different kinda fizzy feel to it and we are ready to make this move. Although only our youngest, Netanel really lived in this house (the other boys only a couple years, the girls and Dan not at all, married beforehand, Netanel grew up for 11 years here) they are all somewhat freaked out and overwhelmed by this decision. So are the grandkids. That’s fine, they will all acclimate and since the new place has 8, count ’em, eateries on the block and all kindsa cool amenities in the building, it will be fun ultimately. Hey Mom/Savta (Grandma), can we come over, will be great since if I have nothing available in my kitchen, we can go to the burger place, ice cream place, cafe, bagel place, pizza shop – you get the drift.

We are downsizing dramatically to half the size from a house to a nice sized apartment but still and all, there is much to do and deciding what to take and what to toss is a biggie. I’ve sorted through mounds and mounds of cookbooks, old sheets, random platters (where did all this stuff come from?) and invited beloved family and neighbors for a last Shabbat dinner. No worries, I told them, we will get together at our place in town.

I share this with you, well, cuz I do tell bits and pieces of my life here on the blog, but also to explain why I may disappear for a week or two, drowning under the boxes of things to unpack, the technicians to hook up the new ovens, dishwashers etc etc (aaargh I hate doing that but at least the deliveries all finally came) and hardest of all, placing everything wisely in the new kitchen. Where will the dishes go? the baking stuff? the endless gadgets and machines? It’s both an adventure and a huge amount of work, but thank G-d for good things. So my new pics of food etc. will have different backgrounds and looks and you’ll know why. And on we go to the post.

This recipe is from my daughter Rach, she made it for our last huge family gathering on Succot in the house. It was so delish that despite it being “just potatoes” everyone kept coming back for more. It’s easy enough to prepare and I made it easier since she cut it into cubes which I consider extra work and they were equally good as halved fingerlings. So let’s gather our ingredients and get cracking!

Preheat your oven to 400 F/200 C.

Scrub your fingerling potatoes – a note. Fingerlings are these cute smaller potatoes (finger shaped, hence the name) that are similar in size (makes them cook evenly) and I especially like that you just cut them in half and done. Not like larger potatoes that require more effort, or as Rach does, she peels and cubes them, not necessary to the end result and so much more work. Pat dry and cut in half lengthwise.

Now take a ziplock bag and place the turmeric, paprika, pepper, salt and potatoes inside.

Drizzle the olive oil on top and ziplock it shut. Shake shake shake and mush it all about (that’s the fun part).

Take a pan large enough to hold all the cut potatoes in one layer and shake them out of bag onto pan,

turning potatoes cut side down in one layer. Then tuck whole garlic cloves in between the potatoes. Carefully and slowly add the boiling water (do it in a corner of the pan so you don’t wash off all the spice, some may wash off, don’t stress out about it, it’s all good). Place this UNCOVERED into the preheated oven. Roast for 40 minutes, remove pan from oven.

If you see some liquid still puddling in pan, no worries, it will get absorbed since now you will flip potatoes over and continue roasting them for an additional 40 or so minutes (check after 30 to be sure they aren’t burning or drying out). The potatoes should get golden brown and crispy. Serve to all those people who think that potatoes are “just” a side dish and see them come back for more!

Rach’s Potatoes in the Oven

12 medium fingerling potatoes

1 teaspoon turmeric

1 teaspoon sweet paprika

1/2 teaspoon black pepper

2 teaspoons salt

4 tablespoons olive oil

5-6 whole cloves garlic

1 2/3 cups (400 ml)  boiling water

Directions:

Preheat oven to 400 F/200C. Scrub the potatoes, pat dry and cut into halves lengthwise. Put potatoes into gallon size ziplock bag. Into bag sprinkle turmeric, paprika, black pepper and salt. Add olive oil. Seal and smoosh all around so the potato halves are coated. Place potatoes cut side down into large rimmed 15 x 12 inch pan (40 x 32 cm) and tuck garlic between potatoes. Slowly add boiling water in a corner (so as not to completely wash off seasoning- don’t worry if some goes in to the water) and place uncovered!! into oven. Bake 40 minutes and remove from oven (don’t worry if the liquid is not fully absorbed) and flip potatoes over. Bake an additional 30-40 minutes (check after 30 minutes to be sure they’re not burning or drying out. If need be, add additional 1/4 cup water) or till golden brown and crispy.