24 Mar SPECIAL PESACH RECIPES:

DELICIOUS ROAST CHICKEN WITH CRISPY POTATOES

INGREDIENTS:

1 -31⁄2–4-pound whole
chicken
Kosher salt
11⁄2 pounds russet potatoes,
scrubbed, thinly sliced
crosswise
2 tablespoons margarine,
melted
1tablespoon thyme leaves
2 tablespoons olive oil,
divided
Freshly ground black pepper
Paprika

DIRECTIONS:

We are a chicken loving family. Every member says they can eat
chicken every night of the week.
Who does not love crispy potatoes? I’ve never met anyone who can
stay away from crispy potatoes. This recipe is a one pan wonder. It
can be made for Pesach and all year round. If you don’t have a cast
iron pan, use a pyrex and the results will be fantastic.
Step 1- Pat chicken dry with paper towels and season generously
with salt, inside and out. Let sit 1 hour to allow salt to penetrate.
Step 2- Place a rack in upper third of oven and set a 12″ cast-iron
skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven
to 425°.
Step 3- Meanwhile, toss potatoes, margarine, thyme, and 1 Tbsp. oil
in a large bowl to coat; season with salt and pepper.
Step 4- Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle
with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin).
Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp, 60-90
minutes Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
Step 5- Transfer chicken to a cutting board and carve. Serve with potatoes.

PESACH APPLE KUGEL

INGREDIENTS:

Five apples sliced – any
variety- I like to mix Granny
Smith and Macintosh
1 cup orange juice
Five eggs
Quarter cup oil
Three-quarter cup sugar
Cinnamon
Quarter teaspoon vanilla
1 cup matza meal

DIRECTIONS:

Apple kugel is a favorite all year round and this version of
it for Pesach does not disappoint. Feel free to double it.
It also freezes very well if you decide to make ahead and
freeze it’s best to reheat uncovered.
Combine all ingredients bake in greased 8 x 8 square pan
for one hour in preheated 350° oven.

CHOCOLATE CRINKLE COOKIES

INGREDIENTS:

3⁄4 cup oil
3⁄4 cup cocoa
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups potato starch
2 teaspoons baking
powder
2 cups powdered
sugar, for rolling
cookies

DIRECTIONS:

These cookies are easy quick and I’ve made them year round for friends who are gluten free
and for Pesach as well. With a hand blender, mix together the cocoa, oil, and sugar. Beat in
eggs, one at a time. Add vanilla. Add in potato starch and baking powder, and mix until the
batter resembles thick paste. Chill batter several hours or overnight covered in fridge. If very
liquidy after it’s been chilled, you may need to add a bit more potato starch.
Preheat oven to 350F. Roll batter into balls; roll each cookie ball in the powdered sugar until
well coated. Space evenly spaced on a lined cookie sheet.
Bake for 10-15 minutes until just starting to crinkle. Let the cookies cool off on the baking
sheets for five minutes. Then remove gently with a spatula. They spread out a lot and are
delicate to handle. These cookies freeze well. I like to under bake them just a bit!