Schmaltz-roasted potatoes from The Seasonal Jewish Kitchen: A Fresh Take on Tradition (page 136) by Amelia Saltsman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Oven-braised Romanian chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on December 25, 2015

    I used olive oil instead of schmaltz, which I don't keep around. The technique is key, as the ingredients are very simple. Par-boiling floury potaroes then drying them in the hot pan before roasting makes these to-die-for.

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