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Make these perfectly seasoned roasted potatoes for a delicious side dish – simple, allergy friendly comfort food that everyone will love! Ingredients 6 large Yukon Gold Potatoes 1/4 cup olive oil 1 1/2 teaspoons paprika 1 1/4 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cumin 1/3 - 1/2 teaspoon chili powder 1/4 teaspoon pepper 1 teaspoon salt Instructions Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper (this prevents sticking, but do keep an eye on it as this recipe is baked at a higher heat). Peel and dice the potatoes and place inside a large bowl. Set aside. In a smaller bowl, combine the olive oil and spices and stir well. Pour the olive oil mixture over the potatoes and stir to coat. Spread the potatoes on the baking sheet. Bake at 450 degrees for 35 minutes, stirring every 10 minutes. Once the potatoes are tender inside and crispy outside, they are done. Season with more salt if desired. Source : theprettybee

Garlic Butter Herb Steak Bites with Potatoes are such a simple meal that is full of tender garlic herb melt in your mouth steak with potatoes.  This is a meal that the entire family will love!  My ten year old steak loving son is always begging for steak every single week.  He loves steak and potatoes, and I love easy meals, so it is a win win situation.  Nothing better than steak and potatoes…  am I right?   Cooked in a buttery garlic herb sauce, this meal is full of flavor and one your family will love! Ingredients 1 tablespoon olive oil 2 tablespoons butter divided 1 pound yukon gold potatoes sliced about 1/2 inch in thickness 3 garlic cloves minced 1 teaspoon thyme chopped 1 teaspoon rosemary chopped 1 teaspoon oregano chopped 1 1/4 pounds sirloin steaks cut into 1 inch cubes salt and pepper Instructions Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about ...

Here I share with you a some game changing tips to getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside! And that’s what potato wedges are all about right? Nobody wants soggy wedges, there’s literally nothing worse. So it got me thinking, surely the only way to get crispy potato wedges isn’t just using a deep fat fryer? There’s got to be a way to getting truly crispy wedges in the oven. Well my friends, after much trial and error, and eating too many potatoes to the point I now look like a potato, I can safely tell you yes. Homemade crispy oven baked potato wedges are totally a thing. Ingredients 4 medium White Potatoes 1/2 cup / 35g Parmesan, finely grated 2 tbsp Olive Oil 1 heaped tsp Paprika 1 heaped tsp Garlic Powder 1/2 tsp Dried Thyme 1/2 tsp Salt 1/4 tsp Cayenne Pepper, or more for spicier wedges! 1/8 tsp Black Pepper Instructions Slice your potatoes into 8 equal wedge shapes. I find this easiest by slicing in half, then...

Today I want to talk to you about some of my favourite bright and shiny NEW and awesome things. First of all, the obvious: We’ve got a new month starting and it just so happens to be the brightest and shiniest of the year! December, aka “Christmas month”, starts tomorrow! And in just 31 days, we’ll be kicking off a brand new year! And maybe you’ve noticed that I Love Vegan is sporting a new refreshed look? Just recently I stayed up irresponsibly late and made some updates to the blog’s typography, colour scheme, logo, background, and sidebar, plus a couple of other minor changes. Did I mention that my intention was just to switch up one of the fonts on the site??? When inspiration strikes, I let it do its thing. INGREDIENTS SPICY ROASTED CREAMER POTATOES 1 lb The Little Potato Company’s Chilean Splash Creamer Potatoes, quartered 1 Tbsp olive oil 1/2 tsp paprika 1/4 tsp chipotle powder 1/2 tsp garlic powder 1/4 tsp salt 1/2 tsp onion parsley, minced for garnish GARLIC LEMON AVOCADO AILO...

Creamy on the inside and crispy on the outside, these creamy potato stacks are simple to make, delicious to eat, and really can’t be beat. It’s my new favorite way to serve potatoes for the holidays! Our dinner table was not complete without a potato dish. Whether mashed potatoes, roasted potatoes, or fried potatoes, we ate it all and it was good. INGREDIENTS 1 1/2 cups heavy cream 1 sprig fresh thyme 2 garlic cloves, minced 1/2 tsp. nutmeg 2 lbs. medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick 1 tsp. salt 1/2 tsp. black pepper freshly grated parmesan cheese SPECIAL TOOLS 12 cup standard muffin pan* Mandoline slicer* GET FULL INSTRUCTIONS ===>  littlebroken

I didn’t want just butter alone, though. So I dipped into my open stash of dry Ranch Dips Mix and that went extremely well! You can certainly easily double this recipe or make large batches as well for backyard parties, family reunions, or any gathering you have coming up. If you want to do these on the grill too, you certainly could, or even just reheat them in a grill-proof pan or pot. Ingredients 1/2 stick butter (4 Tbl.) 1 small sweet onion, cut into thin wedges 1 medium regular red potato, unpeeled, 1/2-3/4" dice 1/4 tsp. coarse ground black pepper 3 strips crisp-cooked bacon, thinly sliced 1/2 tsp. finely minced garlic, one small clove (I just use my garlic press for this) 1 Tbl. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work) 1 (14.5 oz.) can green beans, drained more pepper to taste *salt only if desired after tasting Get Full Instructions ===>  wildflourskitchen

This Ground Turkey Sweet Potato Skillet will be ready to eat in less than 30 minutes, and you will be amazed by how flavourful it is. It’s a perfect ONE-PAN meal for your family to enjoy! I don’t know about you guys, but I am very excited for the holidays. This year, I will be celebrating Christmas with my family in Brazil. Oh gosh, I can’t even describe how happy I am, especially because it will be my first Christmas with my family since 2010. Also, my family is getting bigger. My lovely sister is pregnant, and the baby will probably be born at the end of November. I’m so excited!!!! I’m going to be an auntie. Ingredients      2 tablespoons extra virgin olive oil     1 pound free-range extra-lean ground turkey — (you also can use grass-fed ground beef)     1 teaspoon garlic clove — minced     ½ cup onions — diced     ½ cup yellow pepper — diced     1½ cups sweet potato — diced     Salt and freshly ground black p...

I always found these potatoes to be intriguing. Now, I love potatoes any way you give them to me, but I always wanted to try these. Today, I finally got around to making them. They were so worth it too. They are simple, savory and very buttery. Melting potatoes are richness personified. These are definitely not a diet dish! However, every now and then you just have to splurge so make these for holidays and other special occasions. Everyone will love these flavors so you can’t go wrong! Ingredients     3 large russet potatoes or 4 medium (see NOTES)     10 tbs unsalted butter divided     2 tbs vegetable oil     1 cup chicken stock     2 cloves garlic crushed     4 sprigs fresh thyme see NOTES     Kosher salt     Coarsely ground black pepper Get Full Instructions ===>  bakeatmidnite

Roasted potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese plus the always optional red pepper flakes for those of you who like a spicy kick. They aren’t like most of my other roasted potato recipes where they get crispy and browned all over. This one’s different. The potatoes are baked on top of each other in a casserole dish rather than spread out on a baking sheet. Some of the ends will brown up so you get a little crunch here and there but that’s not the goal. The goal is to infuse them with tremendous flavor and bathe them in olive oil so they cook up soft and succulent. Ingredients     butter, for greasing the pan     2 pounds russet potatoes     ¼ cup olive oil (preferably extra-virgin but it doesn't have to be), divided     1 teaspoon Italian seasoning, crushed between fingertips     4 minced cloves garlic     salt and pepper     ¼ cup grated Parmesan cheese, divided     ...

Potatoes roasted with parmesan cheese that get all sort of nice and golden brown, crispy and good! Seriously better than french fries! For me, side dishes are the fun part of a big dinner like Thanksgiving and this year I am making these crispy parmesan roast potatoes! You know when you are making a grilled cheese sandwich and some cheese oozes out of the sandwich, cooks in the pan and gets all nice and crispy and all sorts of good? You know, the best part of the grilled cheese sandwich! Well that’s what these roasted potatoes are all about! Parmesan cheese is sprinkled into a baking pan and topped with the potatoes before roasting and the cheese cooks on the bottom of the baking dish just like on the bottom of the grilled cheese sandwiches pan and it gets golden brown and after letting it cool/set for a few minutes after pulling it out, it gets crispy! These roast potatoes are melt in your mouth soft and tender on the inside and crispy n the outside and just pack with melted cheese fl...

These roast potatoes maximize the crisp-to-creamy contrast in each chunk of potato. We've tested and retested every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which we firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. We dare you to make them and not love them. We double-dare you Ingredients     Kosher salt     1/2 teaspoon (4g) baking soda     4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)     5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat     Small handful picked rosemary leaves, finely chopped     3 medium cloves garlic, minced     Freshly ground black pepper     Small handful fresh parsley leav...

Look, you may not want to share these, but in reality they do make the perfect sharing appetizer. Whether it’s as a game day snack, a dinner party sharing starter OR just as an appetizer for a gathering, these mini loaded potatoes are perfect. Before we get into what these beauties are loaded with, let’s see quickly how they’re made. Ingredients 10 large Baby Potatoes 3.5oz / 100g Bacon, cooked to preference and finely chopped 1/3 cup / 35g Cheddar, grated 1/4 cup / 60ml Double/Heavy Cream 1 tbsp Butter 1/4 tsp Garlic Powder Sour Cream, to serve Fresh Chives, finely diced to serve Salt & Black Pepper, to taste Olive Oil Get Full Instructions ===>  dontgobaconmyheart