This week’s Rosh Hashannah celebration kicked off the Jewish High Holidays season. For a long time I have been wanting to post a Jewish recipe. I mean it is my culture after all. The main problem was that all the Jewish recipes I know are secret family recipes, see the brisket in the above photo. This year I wanted to stretch myself to come up with my own Jewish inspired recipe so I could finally share. I landed on everything bagel roasted potatoes.
Turning a classic breakfast item into a side dish was a lot easier than one would think. All I had to do was take the flavors found on top of an everything bagel and toss it with some good potatoes and let the oven do the work. Try these beauties for breaking the fast on Yom Kippur, to celebrate Sukkot, or if you’re not Jewish just eat them because they’re damn tasty.
- 4-5 large gold potatoes cut into large bite size pieces
- 2 tbsp neutral oil
- 1/2 tsp black sesame seeds
- 1/2 tsp white sesame seeds
- 2 tsp minced onions (from the spice aisle. Don’t actually mince an onion)
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
Preheat the oven to 425. In a large bowl toss all the ingredients together, spread out in one layer on a large baking sheet, and cook for 20-30 minutes. Avoid opening the oven, and don’t rotate the potatoes at all while cooking. This will cause one side to brown beautifully while the rest of the potato has a creamy inside.