Sherry Potatoes, Two Ways, for Passover

Sherry potatoes with a generous heap of parsley
So buttery that you can see a smudge of butter on the left! (Photo mine, March 2018)

I got not one, but two requests for sherry potatoes – one from a close friend, and the other from Sarah Teske, a fantastic librarian in Minneapolis, MN. Despite having lived in the Midwest, I somehow had never had sherry potatoes, and Sarah’s description of this recipe as having “a warm depth of buttery, slightly-sweet, caramelized goodness” most certainly intrigued me. And it is, like the best of buttery dishes, Passover-friendly. I am providing two recipes here: first, the recipe I made – I like my potatoes with skin on in all circumstances (even fries), and then Sarah’s recipe. For my version, I added some peri-peri spice mix that I brought back from visiting relatives in South Africa last year, but you can use any peppery-sweet curry spice mix instead. Sarah’s version calls for Lawry’s Seasoned Salt, which is delicious, but contains cornstarch, which some people do not eat on Passover. Both recipes are good.

My recipe:

Sherry Potatoes with Peri-Peri

Based on the recipe by Sarah Teske

2 lbs/1 kg small red gold potatoes, sliced into thin slices (with peel on)

1 heaping teaspoon peri-peri spice mix (or curry spice mix)

Table salt, as needed

Ground black pepper, as needed

4oz/125g butter, melted (one stick)

½ cup/120 mL dry sherry

Fresh parsley, for garnish

  1. Preheat the oven to 375F/190C.
  2. In a medium-size (or any appropriately size baking dish), layer the potatoes. After each layer of potatoes, sprinkle some salt and pepper on top.
  3. Once all the potatoes are in, sprinkle the peri-peri on top of the potatoes.
  4. Mix the melted butter and sherry together, then pour over the potatoes. Make sure that the potatoes are well-coated.
  5. Bake for 40 to 60 minutes, basting occasionally if you wish. (I like my potatoes with a bit of crisp on top. Garnish with parsley; serve hot.

Sarah’s recipe:

Sarah Teske’s Sherry Potatoes (in her own words)

Ingredients:

2 lb. very small red potatoes (about 20), scrubbed, peeled*and cut in half (YES, peeling is necessary for her recipe… please try not to add any/much of your skin or blood to the potatoes while doing so. Remember, SAFETY FIRST.)

3 Tbs. olive oil

3 Tbs. or half a bottle or whatever you have left of a good, dry (not too expensive) sherry

A few shakes of Lawry’s Seasoned Salt (to taste).

Directions

Preheat the oven to 350 degrees. Put potatoes baking pan that is big enough with a lip/side so the liquid stays in the pan. Mix the dressing of all the other stuff. Coat potatoes evenly. Put in oven and bake. Check on the potatoes and baste as you feel necessary (about every five to ten minutes depending on how anxious you are about the guests you are hosting). If timed correctly, they are done usually about 20 minutes after all the other food is. Basically, cook them anywhere from 35 minutes to an hour and an half depending on how many times you opened the oven to baste. Serve.   Eat with your family at every Jewish holy day/holiday meal.  Serves two.

 

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