Red Wine Roasted Potatoes

Rivky Friedman Rivky Friedman
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The wine in this recipe is the real kicker. It adds a unique depth of savory flavor that really enhances the potatoes, making this the perfect side dish for any Pesach meal. Bonus: no pots to clean!

1h 10m 6-8
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Passover Parve

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

  2. Cut the potatoes into one-inch pieces (peeled or unpeeled). Add them to a zip-top bag.

  3. Add the wine, oil, and salt to the bag. Seal and shake to coat the potatoes.

  4. Spread the potatoes on the prepared baking sheet in an even layer. Bake for one hour, flipping halfway through, until crispy and browned.

Credits

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Photography by Chay Berger

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