Rosemary and Garlic Potatoes for Passover is a delicious and easy potato side dish that will enhance any meal. And it’s vegan too!
Rosemary and Garlic Potatoes for Passover are quick to prepare and then just pop in the oven.
They are perfect for the week of the holiday. In fact, they can even be eaten on the day of the Seder because they contain no matzo meal!
They’re so good that they often don’t make it to the serving plate, as we will just stand around and eat them straight from the pan! I’ve actually had to make a second batch to be placed on the table!
And potatoes have health benefits!
General information regarding cooking:
The following information may not particularly pertain to this recipe but rather answers general useful questions related to cooking.
What are the different oils used in cooking?
“High-heat” oils have neutral flavors and have been processed in order to handle high temperatures and are good for sautéing, searing, and frying. These include canola oil, vegetable oil, avocado oil, and grapeseed oil, each with its own “best for” with chefs.
Some oils have their own flavor and are good for sautéing and roasting and add a little extra to the dish. These include extra virgin olive oil, coconut oil, and peanut oil. Extra virgin olive oil works well with roasting or sautéing, but not for deep frying.
Coconut oil is good in dishes where a slightly coconut flavor enhances the dish, and peanut oil is good for deep frying and will add a subtle nutty taste and smell. Many Asian dishes call for peanut oil in the ingredients.
Then there are oils that are not used with heat but rather for dressing up foods, such as sesame oil, flaxseed oil, and walnut oil, among others.
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it. Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What does it mean when a recipe says that an ingredient is “optional”?
If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor related (i.e., salty, sweet, spicy, etc.), appearance related (garnish), or even something like nuts or chocolate chips in baking.
What does “savory” mean?
“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.
What cooking measurement expressions mean:
Drop – ¹/₆₄ teaspoon (or less—it’s however a literal drop comes out)
Smidgen – ¹/₃₂ teaspoon
Pinch – ¹⁄₁₆ teaspoon (what you can grab between your finger and thumb)
Dash – ⅛ teaspoon (what comes out when you shake out of a shaker or bottle)
Tad – ¼ teaspoon
Dollop—a glob on a spoon (like with mayonnaise or ice cream)
Scant—a scant cup is almost a cup, just below the line.
Heaping—above the line of the spoon (teaspoon, tablespoon)*
Some useful cooking terms:
Sauté: Cooking quickly in a small amount of oil or fat in a frying pan on a relatively high heat that causes a slight browning of the food on the outside.
Sear: Browning the outside of meat at a high temperature.
Sweat: Cooking vegetables (often onions) in a little oil or fat on a low heat until they become soft and translucent (no browning).
Simmer: Heating liquid to just below the boiling point (has slow bubbles).
Boil: Cooking food submerged in water hot enough to have rapid, rolling bubbles.
Poach: Cooking in a liquid, or partially submerged, on low heat.
Roast: Cooking with consistent dry heat in an enclosed space, over 400 degrees Fahrenheit.
Bake: Cooking with dry heat in an enclosed space, under 400 degrees Fahrenheit.
Broil: Cooking with intense heat from above.
Grill: Cooking with heat from below, typically over a flame or coals.
Braise: Cooking already-seared meat in a small amount of liquid in a covered pot.
Blanch: Quickly submerging food into boiling water and then immediately into ice water to stop the cooking.
Steam: Cooking with vapor from hot simmering water from below.
Shred: Creating long, thin strips (not necessarily uniform) of vegetables, like in coleslaw.
Grate: Scraping food against a surface with rough, tiny holes that break it down into very small, fine pieces.
Zest: The scrapings of the colorful outer skin of a citrus fruit.
Mince: Cutting into the smallest pieces possible.
Dice: Cutting into small cubes.
Chop: Cutting into small (bite-size) pieces.
Julienne: Cutting into long, thin strips (like matchsticks).
Glaze: a thin liquid with high-sugar or high-fat coating applied to food or baked goods that gives a shiny look and adds flavor.
Fold in: To gently combine a light ingredient into a heavier one.
Al dente: Cooking rice or pasta to the point before it gets soft (is slightly firm).
Emulsify: Forcing two liquids together that don’t normally combine (like oil and vinegar) into a smooth sauce or dressing.
Deglaze: Adding a liquid to a hot pan after searing meat to loosen the browned bits (called fond) that got stuck.
Slurry: A mixture of liquid and dry starch, such as cornstarch or potato starch, into a paste that is used to thicken sauces and soups. One can use flour to make a slurry as well.
Roux: (pronounced “roo”) is acooked mixture of fat and flour.
Kosher for Passover Pantry Essentials (Suggestion)
As I learned to prepare more and more recipes for Passover, I also learned which basics and seasonings are good to have on hand to have the ability to make a dish on short notice—especially during the holiday—and not have to run out to the store or borrow from a neighbor.
While I will admit that I am not always prepared when one of my kids will ask for eggplant parmesan or something at the drop of a hat (which they have done), I dislike having to postpone making something just because the ingredients needed to make a reasonable meal were not readily available.
So, I maintain a selection of what I consider “kosher for Passover pantry essentials” in my refrigerator and on my shelves during the week of Passover (some of the dry goods I keep from year to year, stored well).
While, of course, most of the essentials will not be needed just for any one recipe, at least some of them are needed for most recipes, and you would be surprised how many recipes can be made just with this list. So, if you make sure to have whatever you use regularly on hand, it can really save you time and effort.
Everyone has their favorite recipes, preferred seasoning, and just whatever they like to use to cook. Your own list should certainly reflect your own cooking tastes and style. Just make sure that everything is Kosher for Passover (or KLP—Kasher L’Pesach, in Hebrew) and if you are Ashkenazi, that list will be shorter than if you are not.
Make sure to check with a qualified rabbi if you have any questions.
The following is a pretty comprehensive list of what you can choose from to keep on hand. I keep quite a bit of it.
Utensils:
- Measuring cups for liquid
- Measuring cups for solids (flour, sugar, etc.)
- Measuring spoons
- Mixing bowls
- Kitchen scale
NOTE: When using measuring cups and spoons, make sure that the measurements are comparable to one another (example: that 4 tablespoons equals 1/4 of your measuring cup). You’d be surprised to know that not all measuring cups are the same, and this can throw your measurements off.
Seasoning and flavoring:
- salt
- ground black or white pepper
- granulated garlic or garlic powder
- onion powder
- ground cinnamon
- sugar (granulated)
- brown sugar
- chicken consommé powder
- onion soup mix
- various herbs
- additional spices to adapt taste to preference
Misc:
- oil / margarine / butter / cooking spray
- potato starch as a thickening agent
- baking powder
- matzo cake meal (matzo meal, but ground into a powder)
- condiments, such as ketchup and barbecue sauce
- tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
- milk substitute (neutral flavor)
We always have eggs in the fridge and onions and potatoes on our shelves (if we were not Ashkenazi, I would certainly keep rice as well).
In addition, having fresh vegetables , such as carrots, celery, bell peppers (red, green, etc), tomatoes (if you don’t want to use canned), etc. can be very useful when putting together a quick but delicious meal.
It’s also a good idea to have some ground meat or chicken (breast, ground, or in parts) in the freezer for anyone who likes meat dishes in a snap.
Why are these pantry essentials beneficial to have on hand?
Personally, having the above ingredients in my kitchen is very advantageous, as I make a variety of dishes and use most of the items on the list regularly.
Whether or not buying a bunch of herbs, spices, etc., before you know what you are going to make for the week is workable for you depends on your own personal preference.
Of course, the more you cook and the more varied your recipes, the more you will use, and the more you will need.
If you plan your meals ahead for the week, you will be prepared with whatever else you might need that you wouldn’t even normally keep in your Passover pantry.
If you do decide to keep them over from year to year, I would only do so if they can be sealed well (or better yet, stored in the freezer), because not only can weather have an effect on some of the spices and on the chicken consommé powder, but you will be surprised to know just how clever moths are at getting into sealed bags and how hot red pepper powder can attract little black bugs – YUCK!
Food on Passover
Torah-observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats, and rye).
In addition, Torah-observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronounced in Ashkenazi Hebrew). These include legumes, corn, rice, and similar foods that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.
Many observant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).
Then, there are Ashkenazim who don’t eat “gebrokts” (or gebrochts).
Gebrokts (gebrochts) means “broken” in Yiddish, and in this case refers to matzo that has absorbed liquid. Not eating gebrokts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition, where they basically don’t mix anything wet with matzo.
So, things like matzo sandwiches, fried matzo, and even matzo balls are a no-no for them.
There is a joke that sums it all up:
On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.
Over the years, I have learned to adapt “normal” food for Passover so that my family won’t complain about boring, tasteless, or repetitive meals.
I find that having good food and variety makes the week of Passover a very pleasant experience, and I hope this recipe will help make yours just that!
Best way to make Garlic and Rosemary Potatoes for Passover
I think that the easiest/quickest way to make these is in a toaster oven (mine can fit a lasagna-size pan).
I use the “toast” setting for the majority of the roasting time, and then, when the potatoes are slightly brown on top, I turn to the “bake” setting and cook for the rest of the time.
If you like your potatoes more on the firm side, then cook just until you can slide a fork through. I like mine on the soft side, where you can just about mash the roasted pieces with a fork (truly melt-in-your-mouth) and cook longer.
You have to be careful, though, not to let them dry out if you choose the cook-longer option.
Leftovers
If you didn’t overcook the potatoes, you can certainly keep these in your fridge for several days after cooking (I have kept them for a week, and they were fine).
Personally, I wouldn’t freeze them, though. Potatoes that have been frozen often come out mushy when reheated.
A little about potatoes
The potato is a perennial, starchy tuber, a root vegetable, that is native to the Americas.
Potatoes contain health benefits and are an excellent source of fiber, vitamins, and nutrients and provide fuel for the body.
Potatoes are gluten-free and very filling. In addition, they are a good source of antioxidants—some more than others—and they contain resistant starch. However, their nutritional content depends on the type of potato. Much of a potato’s nutrition is in the skin of the potato, and peeling them reduces their nutritional value.
Adding fattening toppings, such as sour cream or butter, adds calories and fat.
Different potatoes are considered to work best with different recipes, but overall, they can be used in a variety of delicious meals for recipes from all over the world.
There may be over a couple hundred varieties of potatoes in the United States, but there are only 7 main categories. The most popular of these are the red, white, yellow, and russet.
Fun Facts
- Potatoes were first cultivated in Peru by the Incas.
- Potatoes were introduced to Europe (Ireland) toward the end of the 16th century.
- Potatoes began to be planted in the colonies in the early 1700s.
- Potatoes are the #1 vegetable crop in the United States and 4th most consumed in the world.
- Idaho is the largest grower of potatoes.
- The potato was the first vegetable to be grown in space.
Rosemary and Garlic Potatoes for Passover
Delicious, easy, and vegan potatoes with garlic and rosemary, kosher for Passover
Ingredients
- 1 pound potatoes, cut into chunks or slices
- 1 teaspoon salt
- 2 teaspoons dried or fresh rosemary (if using packaged, make sure it is kosher for Passover).
- 1/2 teaspoon granulated garlic, kosher for Passover
- oil or cooking spray, kosher for Passover
Instructions
- Place potatoes in a roasting pan or a baking sheet.
- Coat with a little oil or cooking spray.
- Sprinkle granulated garlic, rosemary, and salt. Mix well.
- Bake at 400°F for approximately an hour or until a fork slides through, mixing occasionally for even cooking *
Notes
* If you want them browned, cook past the time they are "ready", but be careful to remember to occasionally mix, so they don't burn.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 92Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 360mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 2g