- Yield 4 servings
If you like spicy fries, try these pepper roasted potatoes.
- 1 tablespoon minced garlic
- 1/4 cup olive oil
- 1 to 2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 2 pounds Yukon gold or red potatoes, cut into 1-inch-thick wedges
- Preheat oven to 400F. Combine garlic, olive oil, pepper flakes and salt in a large bowl. Add potatoes and toss to coat. Spread potatoes in a single layer in a large baking shet. Cover with foil and roast for 15 minutes to steam. Remove foil and roast 30 minutes longer or until tender and brown, stirring once or twice.
Recipe reprinted with permission from Joseph Kushner Hebrew Academy’s The Kosher Palette II(Livingston, New Jersey, 2006).