Though it may seem redundant to serve potatoes after the mouthfuls of latkes, we insist that this side dish earns a spot on your table. Placed beside your slices of brisket, these roasted spuds will soak up the roast’s sauce, which is flavored with earthy red wine and tart pomegranate juice. In addition to the potatoes, this particular version only calls for five ingredients (including salt and pepper), so they’ll be done in a cinch.