Tag Archives: potatoes

Breakfast Potatoes

13 Nov

Breakfast Potatoes
I have to say, this is one of our favorite recipes that we’ve tried in quite awhile. It seems kind of silly that something so easy can be a new favorite but they are just so good.

I have made them at least 4 times in the past couple months which is really saying something around here. A lot of times, we try a new recipe and then don’t have it again for months and months because I am always trying new recipes….but not this one. I seem to keep coming up with reasons to make breakfast for dinner (because fancy breakfasts don’t happen around here right now) just so we can have these potatoes.
Breakfast Potatoes
These potatoes are super simple to throw together and easily customizable to suit your own taste. I like to keep them simple with garlic, paprika, salt and pepper but you could spice them up to accompany any flavor profile. Wouldn’t chili powder and cumin spiced potatoes be good with a southwestern omelet? Or dill potatoes with a smoked salmon and cream cheese bagel? Just think of all the possibilities!
Breakfast Potatoes
Breakfast Potatoes
recipe from Our Best Bites

4 medium baking potatoes
1 small white or yellow onion, minced
2 Tbsp. salted butter
2 Tbsp. olive oil
1 tsp. smoked paprika
1 tsp. garlic powder
Freshly ground pepper, to taste
Kosher salt, to taste
About 10-20 shakes of Louisiana Hot Sauce

1. Bring a medium or large bot of water to a boil. While waiting for the water to boil, cut potatoes into 1/4″-1/2″ cubes. Add to the boiling water and cook for about 5 minutes or until they are slightly softened but not fully cooked. Drain and rinse in cool water.

2. Heat a large skillet (preferably cast iron) over medium heat. Add the butter and olive oil and heat until melted and bubbly. Add the diced onion and cook for about 1 minute or until the onions are softened. Add the potatoes in a single layer. Cook for 3-4 minutes (don’t even touch them) and then sprinkle with paprika, garlic powder, 10 dashes of Tabasco, salt and pepper. Using a spatula, scrape the bottom of the pan and flip as many potatoes as you can at once. You just want to handle the potatoes as little as possible so that you can get them super crispy.

3. When the potatoes have cooked for another 3-4 minutes, test them for doneness and seasoning; add more Tabasco, salt and pepper to taste. Cook until desired doneness is reached, flipping them the same way as before. It’s hard to overcook these potatoes, they should be a little crispy on the outside, but not burned. Serves 4-6.

Potato Chips

27 May

Happy Memorial Day! I hope you all are having a wonderful day that is filled with family, friends and barbeque.
Potato Chips 8
I have a major problem when it comes to potato chips. I completely lack self control and I could literally sit down and eat this entire bowl at once. I didn’t, but it was gone by the end of the day…without any help. But potatoes are a vegetable so they are healthy, right? Let’s just go with that logic, ok?
Potato Chips 7
I’m not too biased when it comes to chip flavors but I have always adored plain kettle chips. I love actually tasting the potato (and the salt of course) and that crazy crunch makes my heart skip a beat. It’s a wonder why it took me so long to make chips at home. They were super easy to whip up and tasted incredibly delicious. And just like homemade fries, there is nothing quite like homemade potato chips.
Potato Chips 4
It’s a good thing I don’t usually keep much oil in the house, otherwise I would be in big trouble.

Potato Chips

3 medium russet potatoes, washed and dried
seasoned salt
peanut oil, for frying

1. Fill a saucepan about halfway with oil and heat to 350 degrees F. While the oil is heating up, thinly slice the potatoes with a mandolin.

2. Fry the potatoes for 2-3 minutes or until golden brown and crispy. Remove from the oil into a paper towel lined bowl and promptly season them with seasoned salt.
Potato Chips 5

Loaded Baked Potato Salad

8 May

Loaded Baked Potato Salad 3
I am a huge fan of baked potatoes but now that spring has finally arrived (or so it seems) they just aren’t something I cook. I hate heating up the oven and the house once the warm weather hits and I avoid it at all cost. So what do I do when the craving strikes? Make up this loaded baked potato salad! It provides all the delicious taste of a loaded baked potato without having to heat up the oven. Plus, it’s chilled and refreshing which helps beat the heat.
Loaded Baked Potato Salad 4
There really isn’t anything not to like about this potato salad. Cheese, bacon and ranch are always a winning combination! This would be a great side dish to bring to a summer bbq or just to whip up on a weeknight with a yummy grilled steak.

Loaded Baked Potato Salad
recipe slightly adapted from Key Ingredient

4 large russet or Yukon gold potatoes
1/4 cup light mayo
1/2 cup light sour cream
1/2 cup shredded sharp cheddar cheese
1 Tbsp. dry ranch seasoning
8 strips bacon, cooked and crumbled
1 tsp. black pepper
salt to taste

1. In a small bowl, mix together the mayo and sour cream. After thoroughly combined, stir in cheese, ranch seasoning, salt and pepper.

2. Chop potatoes into bite size chunks (you can peel them if you want, I was lazy and didn’t). Boil potatoes for 10-20 minutes, until tender but not falling apart. Drain potatoes and allow to cool a bit.

3. Mix potatoes and 3/4 of the bacon into sour cream mixture. Top with remaining bacon and chill until ready to serve.
Loaded Baked Potato Salad 2

Creamy Cheesy Potatoes

17 Dec

Creamy Cheesy Potatoes
Life has been hectic around here but good. We painted rooms this past weekend. I should post before and after pictures….Noah’s room used to be camouflage sponge painted…NOT.GOOD. We are working on a navy blue and white chevron feature wall instead. Much better.

I’m going to keep this short so I can get back to business. These potatoes are simply the best, most delicious and easy side dish. They only require 4 ingredients (not counting the salt and pepper). You couldn’t really ask for more in a holiday side dish (or any time of the year).
Creamy Cheesy Potatoes
I was a little skeptical when I tried this recipe because it just didn’t seem like there was enough to it but I was totally wrong. The cream gets thick and bubbly while the cheese gets ooey gooey delicious. I could pretty much eat them every day if my pants would allow it.
Creamy Cheesy Potatoes
Creamy Cheesy Potatoes
recipe from Get Off Your Butt and Bake

About 5 – large potatoes (or enough to fill a 9×13 glass baking dish)
1 pint (2 cups) whipping cream
Salt and Pepper
2 tsp. parsley flakes
2 cups grated cheddar cheese
1. Cut your potatoes into thin french fry strips and then lay them in a 9×13 glass pan.
2. Pour all of the cream over the top of the potatoes then salt and pepper them generously. Sprinkle at least 2 cups grated cheddar cheese over the top and sprinkle parsley flakes on top of the cheese.  Cover with foil, and poke a fork through the top of the foil 2 or 3 times to allow a little steam to escape.
3. Cook at 400 degrees for about 1 hour, 15 minutes or until potatoes are tender.

Loaded Potato Skins

5 Oct

This is a pretty basic, straightforward recipe for potato skins but they are crispy, cheesy and delicious. Not to mention they are perfect for football season. Around my house, this is a very important requirement this time of year. I spend way too much time considering the menu for football games. These would be wonderful served with sloppy joes or shredded french dips!
Potato Skins
Potato Skins

3 large russet potatoes, baked
4-6 strips bacon, cooked and finely crumbled (or a few tablespoons of bacon bits)
1 1/2 cups sharp cheddar, shredded
Green onions, thinly sliced
Sour cream or ranch for dipping
Vegetable or peanut oil for frying

1. Preheat oil to 350 degrees F. Once the potatoes have cooled, slice them in half then slice each half into fourths. Scoop out pulp of potato leaving about 1/4-inch with the potato skin. Turn your oven on to broil.

2. Fry the skins in batches until they are golden brown. Drain on paper towel and sprinkle with kosher salt.

3. Place skins on a baking sheet then top each one with 1 tablespoon of cheese then sprinkle with bacon. Place under broiler for 1-2 minutes, or until cheese is melted and bubbly.
Potato Skins
4. Remove from oven and sprinkle with green onions. Serve with sour cream.

Chicken Bratwurst and Veggie Kabobs

29 Aug

First, I have to start by saying happy 31st anniversary to my amazing parents! You both inspire me and I pray that Joel and I will be as happy as you two when we’ve been married for 31 years! I love you so much and hope that you have a wonderful anniversary!

Onto the kabobs! We are trying to get all the grilling in we can before the days of summer are long gone. And they will be soon around here.
Chicken Bratwurst Kabobs
I love kabobs but the problem I always encounter is that everything has a different cook time. Because of this, I don’t make them very often which is really too bad since it’s a full meal on a stick….no worrying about side dishes. So, to combat this problem I parboiled and blanched the longer cooking items so that they could all be threaded together on the skewers and I wouldn’t have to worry about undercooking the chicken or burning the veggies. Plus, I was able to put them all together while Noah napped and just throw them in the fridge. Then when dinner rolled around I simply grabbed them out of the fridge, preheated the grill and we had dinner on the table in less than 15 minutes. Gotta love that on a weeknight!
Chicken Bratwurst Kabobs
The combinations are endless when it comes to these kabobs. A more traditional take would be to swap out the potatoes, broccoli and zucchini with peppers and onions. Go with whatever your family enjoys!

Chicken Bratwurst and Veggie Kabobs

5 chicken bratwurst (approx. 19 oz.)
2 medium russet potatoes, diced into 1-inch chunks
1 cup broccoli florets
2-3 small zucchini, sliced into 1/4-inch rounds
2-3 Tbsp. olive oil
Salt and pepper to taste
Wooden skewers, soaked for 30 minutes

1. Parboil potatoes for 10 minutes. Meanwhile, boil the brats until they are cooked through, about 8 minutes. When potatoes have 1 minute left, add the broccoli. Drain. Toss all the veggies in olive oil.

2. Remove brats and allow to cool enough to handle. Cut into 1-inch chunks. Preheat grill to medium-high heat.

3. Thread brats alternatively with veggies. Grill 3 minutes per side, seasoning with salt and pepper.

Garlicky Baked Fries

11 Jul

Garlicky Baked Fries
I don’t know about you but I really love potatoes in pretty much any form! I think that fact is pretty evidenced by Creamy Mashed Potatoes, Potato Pancakes, Roasted Teeny Tiny Potatoes, Lemony Greek Potatoes and Smoky Cheddar Potatoes….and believe me there are more! It’s kind of ridiculous!
Garlicky Baked Fries
I have never been able to make super crispy fries in the oven and have been on the hunt for a way how for quite a long time. These garlicky fries are baked but still incredibly crispy because of a few secret steps! They are precooked in the microwave with garlic infused oil and then tossed in cornstarch before being baked. When you bite into them and hear that crunch, you know they are good! They were incredible and I will always make fries like this in the future.

Garlicky Baked Fries
recipe from The Purple Foodie

8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each) cut into 12 wedges each
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper

1. Preheat oven to 440° F (I know it’s a weird temp, the original recipe was in Celcius…450 F would be fine just keep an eye on them so they don’t burn).
2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute in the microwave.
3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes. Serve with ketchup, mayo or sour cream.

New Orleans Food Tour {Part I}

11 Apr

We had a great time during our trip to New Orleans! I especially had a great time eating all the local grub! We didn’t get to eat as much Cajun food as we would have liked (because of the times of the games we had to eat at the dome a few times) but still managed to eat (and drink) quite a bit of unique fare that we couldn’t get around here. So here are our favorites….Joel thought that when we went on vacation he would escape the obsessive photo taking of our food but he was wrong. And embarrassed, which isn’t easy to do. If you ever travel to New Orleans, be sure to check out these eats!

Our first meal was at The Ruby Slipper which uses all local products from the sausage to dairy to bread. They also have a great story behind the name of the restaurant. The owners are big Wizard of Oz fans so when they came back to the city after Katrina they decided on this name because “there is no place like home.” They serve breakfast, lunch and brunch offerings with a New Orleans flair. Joel decided on the BBQ Shrimp and Grits while I had a Cheese Omelet with Breakfast Potatoes and a Biscuit. There other breakfast items sounded amazing (check out the pancakes and french toast options) but I just wasn’t in the mood for sweet and they all came with meat which I was trying my hardest to avoid.
Cheese Omelet, Potatoes and Biscuit
The omelet was good but the breakfast potatoes and biscuit definitely stole the show. The potatoes were so brown and crispy while the biscuit had a crunchy bottom (in a good way) and soft, moist middle. {The Ruby Slipper, New Orleans – downtown and midtown}
Shrimp and Grits
The BBQ Shrimp had an amazing, spicy Cajun rub that was great on the shrimp. I can’t be a judge on the grits because well, I hate grits. I tried them because I haven’t had them in awhile and thought maybe I wouldn’t mind them but the hate remains. Joel enjoyed them though and they looked yummy. {The Ruby Slipper, New Orleans – downtown and midtown}

We stayed about 45 minutes outside the city in Picayune, MS and when we were driving in the first night, I spotted this little place and my heart skipped a beat. When we walked inside I just about died because it was even better than my wildest dreams!
Paul's Pastry Shop, New Orleans
They displayed case after case of pretty much any Southern (or any other region for that matter) pastry you could imagine. Needless to say, it was extremely difficult to make a selection…so we went a second time in order to get the full effect. I didn’t get any pictures inside the shop because Joel looked like he just might die if I pulled out the camera.
Paul's Pastry Shop, New Orleans
Paul's Pastry Shop, New Orleans
Joel indulged in his first ever eclair and it was pretty heavenly to say the least. He tried to compare it to a Long John and thought the doughnut version was better but let’s be honest…he is crazy and doesn’t know what he is talking about. The pastry was light and airy, the filling creamy and the chocolate rich. Yum! {Paul’s Pastry Shop – Picayune, MS}
Paul's Pastry Shop, New Orleans
I had my first cannoli and it was divine! It has definitely moved to the top of my “to make” list. The shell was sweet and crispy, the filling was light, fluffy and slightly sweetened and the chocolate chips added that extra richness. Oh, I’m still dreaming about it! {Paul’s Pastry Shop – Picayune, MS}
Paul's Pastry Shop, New Orleans
On our last day we stopped by one last time for a cream puff, mounds macaroon and little key lime cookies. The cookies were tart and melted in your mouth. The macaroon was sweet, dense and rich…everything it should be. And the cream puff was just as heavenly as the eclair. I actually enjoyed it more since I am not a huge fan of chocolate. If you are EVER in the area, you have to stop by and try one of everything! You won’t be disappointed. {Paul’s Pastry Shop – Picayune, MS}
Smoked Prime Rib Sandwich
Another favorite spot we visited was L.A. Pines Cafe in Slidell, LA. We were there for our swamp tour and had seen this little place featured on Diners, Drive-In’s and Dives so it was on our list of places to try. Their specialty is the Smoked Prime Rib Sandwich. It consists of delicious French bread slathered with horseradish sauce and topped with an enormous amount of smoked prime rib, caramelized onions and melted cheese. They had a lot of business that day due to all the people in town so they were running short on the prime rib and I managed to snatch up the last one. Score! It was the first Sunday I cheated during Lent and it was so worth it. I don’t normally cheat on Sundays but I made an exception since we were on vacation. The prime rib was so incredibly tender and paired so well with the horseradish sauce (which I normally don’t like and almost asked for the sandwich without it). The bottom half of the roll is dunked in au jus…need I say more? {L.A. Pines Cafe – Slidell, LA}

Breakfast Burger

6 Jan

This burger is my re-creation of the Sunrise Burger from Perkins which Joel ALWAYS orders when we eat there. It consists of a huge cheeseburger topped with a fried egg, crispy hashbrowns, bacon and a sour cream drizzle. I’m sorry if your arteries clogged just by reading that. I should have warned you. I skipped the bacon on my version if that makes you feel any better. Whaaa? Skipped the bacon? I know, I know. I was lazy and didn’t want to fry up just a few pieces. This is definitely a once in a while kind of meal. I can’t imagine the calories…..

Noah and I opted to go with turkey burgers without all the fixings but I did take a bite of Joel’s burger and it was pretty darn delicious. I especially loved the extra crispy hashbrowns…I’m a total sucker for hashbrowns.  As the pictures show, Noah is a lover of cheeseburgers just like his daddy. That boy of mine cracks me up!

Breakfast Burgers

1 pre-made burger patty
1 slice sharp cheddar cheese
1/3 cup frozen hashbrowns
Olive oil
1 egg
sour cream to taste
1 bakery style bun

1. Grill burger until desired doneness is reached (use indoor grill if it’s too cold outside). While burger is on the grill, cook hashbrowns in olive oil until golden and crispy.

2. Spray a small saute pan with non-stick cooking spray. Over medium heat, crack egg into pan and cook until done then flip and cook until light brown.

3. Place cheddar cheese on burger so that it will melt. Slice bun in half and spread with desired amount of sour cream. Place burger on bottom half then top with hashbrowns and egg. Enjoy!

Recipe linked to Mangia Monday, Tasty Tuesday, Totally Tasty Tuesday, Tempt My Tummy Tuesday.Full Plate Thursday, Friday Food and Fusion Fridays.

Pioneer Woman’s Creamy Mashed Potatoes

21 Nov

I was so blessed as a child to have been welcomed in the kitchen. Since I was young, I helped mix batters (and licked beaters), cracked eggs, peeled potatoes and “piped” frostings. It was something I enjoyed and my parents always nurtured that love. I am so grateful that they took the extra time in the kitchen to allow me to do something I loved (even if it wasn’t always a help). I never felt rushed or as if I was a bother.

Here I am at around 3 or 4 helping peel potatoes in my little play chair in the kitchen. This is an incredibly cherished photo because it proves to me that I was passionate about cooking from the very beginning.
So today I am bringing you my newest favorite mashed potato recipe in remembrance of this picture and just in time for Thanksgiving.

Could it possibly be my new favorite because of all the cream cheese and butter? Maybe. They are rich, creamy and definitely indulgent which is just perfect for stuffing yourself on holidays. Enjoy. And please don’t hate me.

Pioneer Woman’s Creamy Mashed Potatoes
recipe from The Pioneer Woman

5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper

1. Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

2. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

3. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

4. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.


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