The more I’ve been reading through Passover recipe books and surfing through recipes online, I realize just how strict my family’s customs are. On Pesach, we are truly down to the bare basics, using only vegetables that can be peeled and seasoning them simply with oil and salt. We don’t use herbs, spices or any processed ingredients like Kosher for Passover ketchup, brown sugar or sauces. My mom even makes simple syrup to use in place of sugar to sweeten dishes. Matza meal, of course, is out of the question, as we do no eat Gebroks (matza that has absorbed liquid).
Due to our stringent dietary restrictions on Pesach, we tend to make simpler, wholesome dishes that don’t require a lot of ingredients. Basics like mock chopped liver, chremslach, beet salad and orange chicken are staples in our home. When I thought about classic dishes I could reinvent for Passover, I took inspiration from Pommes Anna (also called Anna potatoes), a French dish of sliced, layered potatoes that are minimally seasoned with salt and pepper and brushed liberally with butter. Using traditional Passover ingredients of beets, sweet potatoes and russet potatoes creates a stunning rainbow effect and lends a touch of sweetness to the potato cake.
Rainbow Pommes Anna
2 russet potatoes, peeled and thinly sliced
2 sweet potatoes, peeled and thinly sliced
2 red beets, peeled and thinly sliced
oil, shmaltz, or duck fat
kosher salt, to taste
black pepper, to taste (optional)
Method:
Preheat oven to 425 degrees. Brush a 9″ round baking dish generously with oil and arrange potatoes and beets in layers, overlapping them slightly. When you complete each layer, brush it with oil and season with salt and pepper. Cover the vegetables with a sheet of greased parchment paper and place a heavy dish or skillet on top of it. Bake for approximately 30 minutes until vegetables are fork-tender. Uncover the vegetables and bake for an additional 15-20 minutes until the edges are browned and crispy.
To serve, you may cut slices directly from the baking dish, or, run a knife around the potato cake to release around the edges and flip over onto a platter.
VARIATION: Add additional seasonings according to your Passover customs, such as fresh rosemary, thyme, caraway seeds, smoked paprika, minced garlic and/or sauteed onions.
1 year ago: sweet pepper burgers
2 years ago: quick & easy shakshuka
So excited to try this! i was looking for another side for shabbos- looks so pretty! I thought we were pretty strict too…until I met menachem. we dont use oil- or shmaltz (cuz i cant stand it) and Ive began such healthy cooking habits! nearly everything works in water. Thanks chanie!
Love the colors on this. Also wonderful that you make the best of the limited ingredients you have!
I love the look of this, and the back to basics approach to pesach. I love the challenge.
So colorful and I’m sure so tasty!
oh wow that really doesn’t leave much choice for food variety.
Nevertheless the dish in this post appeals to me.
i never heard of not using spices! i thought my family was strict, but i guess not.
Wow I can’t even imagine not being able to use herbs or spices, but this looks delicious!
You and I keep similar Pesach minhagim (salt, pepper, cinnamon, sugar, vanilla sugar, cocoa and oil are the only spices I use and all fruits and vegs have to be ones that are traditionally peeled. Also no gebrokts) I may be adding this to my collection of Pesach recipes – its looks fantastic
Sometimes the challenge of prohibitions makes people even more creative. It’s more difficult, but can be so rewarding to work within stringent rules. Seems as if you have made some delicious foods despite all the prohibitions. This is beautiful too.
So smart and a great way to use lots of veggies.
Do you think this would be ok reheated for the second Seder?
I think so.
Wow! What a colorful and healthy recipe. So excited to try this! Thanks for sharing