Double Portion: March 2013

The Gechters at Purim

We've long since polished off our Purim treats (including the spanakopita hamantashen I made this year to go along with our Popeye, Olive Oyl and SweePea costumes) and we're almost ready for Passover. This year preparations entail throwing out expired jars of food from the fridge, packing our bathing suits and quinoa for Florida and preparing to lead two Seders.

No matter how many engaging texts and questions I share at the Seder table, I know that if I don't keep the adults snacking, our discussion will be derailed by complaints of "when are we going to eat?" So I've adopted the custom of serving an array of dipping fare - strawberries and chocolate spread, pickles and olives etc. This year I'm thinking about making the traditional potatoes dipped in salt water more substantial by roasting them with lemon, olives, paprika and dill. And maybe Zoe will even stay up long enough to try some.

Roasted Potatoes with Lemon, Olives and Dill

2 lb bag of red bliss potatoes

2 lemons

1 jar of cured pitted black olives

1 Tbsp. of paprika

1/4 cup of chopped fresh dill

2 Tbsp. olive oil

Salt and pepper

Preheat the oven to 350 degrees.

Slice the potatoes in half and scatter on a metal baking sheet. Finely slice the lemons and olives and lay on top of the potatoes. Sprinkle with the paprika and dill and the salt and pepper. Drizzle with olive oil and then bake for 35 minutes until potatoes are golden and crispy.