Monday, March 28, 2011

Herbed Potatoes

Years ago we did a Passover Sedar at church. Our pastor did it the traditional Jewish way, but interspersed the Christian symbolism throughout. We've done it a few times since, but that first time will always be special! This recipe is supposedly part of a traditional Passover feast. The original recipe calls for layering the potatoes with the herbs, but it's much easier the way I do it, and comes out just as good!


1 2/3 lbs potatoes, sliced thin (I use russet)
4 shallots, chopped fine
2 tbsp fresh parsley, chopped fine
1 tsp dill
6 tbsp butter, melted

Preheat oven to 400. Grease an 11 x 7 inch pan.

Combine herbs, salt, and pepper. Mix in a big bowl with potato slices until slices are evenly covered. Place evenly in pan. Brush butter over the top.

Cover with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes or until the top is crispy.

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