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Parve
Easy
12 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
My family loves when I make fresh, crispy potatoes. This can be challenging on Yom Tov, due to the limited oven space. Here’s a creative alternative to juggling all those potato-lined baking pans.
8 Yukon or Russet potatoes
1/3 cup Gefen Olive Oil
1 tablespoon chopped rosemary (optional)
3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
Tuscanini Sea Salt, to taste
freshly ground black pepper, to taste
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Bake for about 25–30 minutes or until the potatoes turn crispy on the outside and the flesh is soft. Transfer the muffin pan to a rack to cool for two to three minutes before carefully removing the potatoes. For best results, serve fresh.
Lightly oil the molds in a regular-size muffin tin. Slice the potatoes thinly with a mandolin or a sharp knife. In a large bowl, toss the potatoes with olive oil, rosemary, and garlic, and season with salt and pepper. Stack the potatoes and lay them sideways in the muffin tin. Pile the potatoes high, as they shrink during cooking.
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First off – before you preheat the oven, take out a tray. The muffins trays were a bit hard to get into the hot ovens without the potatoes all falling out.
Secondly – use potatoes that you think will fit into the muffin slots once you’re done. As in – use small to medium potatoes. If you think your potato looks too big to fit, it probably is. This might create a huge mess all over your kitchen counters and oven.
Also, they don’t shrink that much, and there is a chance they’ll slide off in the oven if you pile them too high…
The potatoes also had LOTS of oil at the bottom of each stack. So, don’t be too generous with the oil.
Overall, they were yummy. Not worth the effort (especially of cleaning the muffins trays from all that oil afterwards).
Next time I might just toss the potatoes with the oil and spices and spread them out on a good ol’ baking paper to cook.