Bubbe’s Potatoes – A Family Heirloom Recipe

Bubbe's Potatoes #1bubbe's Potatoes #2

An old traditional potato dish in our family was Bubbe’s Potatoes. Now, in Russian and in Yiddish, “Bubbe – pronounced: Bub-ee – means grandmother, and comes from the Russian word for “doll” (see how smart you get reading this blog?!? )

Anyway, back to my story! These potatoes originated not from my grandmother but from my dad’s brother’s mother-in-law… whose grandchildren called her: Bubbe! When she made these roasted potatoes, Lori and Stewart called them “Bubbe’s Potatoes. My mother made them often and my sister and I still call them Bubbe’s Potatoes and so does my nephew.

And so that’s how family heirloom recipes begin …. do you have some? If so, I’d love to see them and hear the story. Write them down for your kids – the memories they make are priceless!

PS: I’m showing you 2 pictures – one is plain; the way Bubbe’s Potatoes are made in our family, and a second one with garlic,  herb and balsamic vinegar. It’s good too!

Bubbe’s Potatoes

  • 1/2 c Extra Virgin Olive oil
  • 9 red skinned or Yukon Gold potatoes, approx. 2-1/2 lbs., cut into 1″ chunks
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper

Preheat the oven to 400.

Place the oil into a roasting pan large enough to hold the potatoes in a single layer. Add the potatoes, salt and pepper and toss well so the potatoes and well coated on all sides.

Bake in the top 1/3 of the oven, scraping and turning the potatoes occasionally so they brown evenly and crisp on all sides. This takes about 50-60 minutes. Potatoes should be crisp on the outside and tender on the inside.

Alternative:

  • 4 garlic cloves, crushed
  • 3 sprigs fresh rosemary or 1-1/2 tsp. dried rosemary, crushed
  • 2 Tbsp. balsamic vinegar

In a small saucepan, heat the olive oil and garlic just until the garlic begins to color. Do not let it brown. Turn off the heat; add the rosemary and let it all steep for about 30 minutes. Strain the oil through a fine strainer or cheesecloth to remove all pieces of garlic. You can leave some of the rosemary leaves if you wish. Proceed as above.

Once the potatoes are crisp sprinkle the balsamic vinegar over them, toss to be sure they all get some vinegar on them.. Bake an additional 5 minutes at 400 and serve immediately.

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