Pesach // Red Wine Roasted Potatoes

Recipe By Rivky Friedman

Serves 6-8

1 lb. red or Yukon Gold potatoes

½ cup red wine

¼ cup oil

¾ teaspoon salt

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. 

Cut the potatoes into 1-inch pieces (peeled or unpeeled). Add them to a zip-top bag. 

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

Spread the potatoes on the prepared baking sheet in an even layer. Bake for 1 hour, flipping halfway through, until crispy and browned.

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