This is a sponsored post written by me on behalf of the Family Fare. All opinions are entirely my own. I do not know about you, but I could live on these Potato and Beef Everything Bagel Croquettes. My family is completely and utterly obsessed with the exquisite taste of this delightful side dish. Can you imagine […]
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Easy Lyonnaise Potatoes are such a comfort food to me. Ever since I was little, I loved the combination of potatoes and onions sauteed in butter. I do not think there is a better side dish to compliment pretty much any meat, fish. It goes […]
These new potatoes in the assorted rainbow mixture made in the air fryer have its own distinctive flavor and texture as well as color. Some will cook quicker than others, of course.
Needless to say, these air fryer rainbow potatoes with rosemary will turn crunchy on the outside and deliciously soft on the inside.
I love potatoes, especially air fryer rainbow potatoes with rosemary. I think I could live without the pasta, which is shocking, but giving up potatoes for nearly 7 months was probably the hardest thing ever.
We include potatoes in so many dishes that I had to be really creative to substitute them when I was fully doing a Keto diet. I am about 70 percent Keto 20 percent Paleo and 10 percent cheat-o.
It’s understandable! We cannot really do certain strict diet 365 days a year. If you can then kudos to you, but I am just being realistic. I am okay rewarding myself with things that I enjoy every once in a while.
Anyhow, cauliflower is a really good alternative and sometimes broccoli, but hey, let’s get real for a second. You really cannot replace potatoes and all their tasty goodness.
Every since we got air fryer, it is in use probably 3 times a day, sometimes more. I have never used any kitchen gadget like I use this device. I am in love!
Well, I must admit that I was skeptical. I really was! However, you guys convinced me to try, and I never looked back.
If you make this recipe or if I inspire you to make any of my recipes please tag me on Instagram @sandraseasycooking and use hashtag #sandraseasycooking.
To me, it’s all about sharing food so I would love to share at least a picture of your creation with others. Thank you in advance!
These new potatoes in the assorted rainbow mixture have its own distinctive flavor and texture as well as color. Some will cook quicker than others but they all turn crunchy on the outside and deliciously soft on the inside.
- 1 pound ( 0.680 kg) new potatoes
- 1 teaspoon kosher salt
- 2 teaspoons dried rosemary
- 3 tablespoons extra virgin olive oil
- In a large bowl, place sliced in half potatoes, rosemary, kosher salt, and black pepper. Then drizzle with good olive oil. Mix it well to coat.
- Place the seasoned potatoes in the air fryer basket and cook at 400 degrees Fahrenheit for 15-17 minutes. Check to ensure the potatoes are cooked through. You may use French Fries setting, just adjust the time.
- Serve hot and immediately.
You may use fingerling potatoes, yellow, assorted or any young or new potatoes of your choice. Make sure that potatoes are somewhat the same size even if you slice them in half.
You can add more salt to taste or any other herbs that you prefer.
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Amount Per Serving: Calories: 113 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 532mg Carbohydrates: 5g Fiber: 1g Sugar: 0g Protein: 1g
An easy and very tasty recipe for Beef Chili Baked Potatoes. It took me a while until I finally decided to post this gem. My dear family loves many, many dishes that I make. I will be honest, beef chili baked potatoes are probably in […]
Loaded Mashed Potato Casserole, in my opinion, is one of the best side dishes for the holiday season, as well as all year round weeknight dinner dish. I do not make this often. Simply because my family cannot stop eating it until the baking dish […]
What is your favorite way to eat potatoes? I feel like that I don’t have a favorite way. I simply love potatoes. Just like pasta, potatoes are a staple of my household. Potatoes are important in my life and in lives so many people…
if they were not important or so damn delicious, there certainly wouldn’t be over 50 different words describing potatoes in Irish.
Yes! I checked because I have nothing better to do than check how to say potatoes in every language… there is even article saying describing potatoes in 90 different Irish words.
I don’t know if I ever told you but many times when my husband and I go to the restaurant to eat I order a bowl of mashed potatoes with gravy. I am not exaggerating. You can check my delicious recipe HERE.
So, I grew up with potato salads. Not like American Potato salads, more like vinegar-oil based on a tone of onion in it and that’s pretty much my favorite potato salad in the whole world. I made a similar one here on my blog:
Like I said so many times before, many dishes give me those flashbacks to the years when I was in high school or even younger.
So, lately, I have been really enjoying sharing with all of you some of those dishes, as well as with my own family. I like introducing my kids to some of those recipes.
They are all amazingly easy, yet extremely tasty. What is my cuisine you might ask? Well, it’s from all over Balkan so I’d say it’s Balkan Cusine, but that’s not completely correct.
On the map, you can find Southeastern Europe and there lies Balkan with many countries that got almost identical cuisine., even the languages are somewhat similar. They influence each other in so many ways.
You have a little bit of comfort food, incredibly sweet desserts, but a whole lot of Mediterranean and healthy recipes as well.
I would have to say that I grew with the best of both worlds, and in times when food was not as processed and kids played outside with no access to electronics. Good times!
Man, I love the 80s! 😀 I am connected to the 90s too because I was in high school by then and I just loved every single moment, happy or sad, easy or hard. It was seriously the best!
I hope you try this easy recipe because it is truly delicious. Hey, if you try this recipe or any other from my blog please share with me on Instagram.
Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
Boiled Potatoes with Butter and Parsley
Delicious and super easy recipe for Boiled Potatoes with Butter and Parsley
- 5 Potatoes medium size, not too small or too large
- 2 tbsp. Butter unsalted
- 1 tsp. Dried Parsley
- Salt and ground black pepper to taste
- Green Onions
- Fresh Parsley
- Wash the potatoes very well, then boil them in the large pot with enough water to cover over the potatoes. Cover and cook on medium-high heat for 30-40 minutes or until the potatoes are tender.
- When the knife goes through the potato easily, the potatoes are cook through. Take them off the head, drain and fill the pot with cold water. Allow the potatoes to cool down for at least 5 minutes, but do not leave them in the cold water for too long. Just enough so you can handle them.
- While the potatoes are still warm peel by using back of the knife and just pull the skin. I am using back of the knife because I don’t want to lose too much of flash and most of the time you would cut through the potato if you using regular side. Anyhow, peel the potatoes and cut into equal as possible cubes, dice or bite sizes.
- Season the potatoes with salt and pepper to taste. Start with a generous pinch of salt and taste. You can always add some more salt later.
- Meanwhile, melt the butter then add dried parsley. You can use fresh parsley if you wish.
- Pour over the potatoes and toss it well.
Now, you can add some chopped green onions just before serving. Totally up to you, but it tastes fantastic with green onions. Serve it warm.
If you place it in the fridge you must warm it up for the butter to loosens up, but you will have to keep it in the fridge if you have any leftovers.
Tip If the butter is too light I add a dash of turmeric powder to make the butter more yellow and it looks prettier, plus it is healthier.
The perfect companion to the grilled food, or just when you crave baked potato. Baked potatoes really do not require too much work and this is totally doable any time of the year since we can find potatoes year around. I do the same with my […]
I could eat this for breakfast, lunch or dinner. Sometimes, I would simply add Italian sausage and cheese, but this time I kept it meatless and pretty simple.
There is something when you combine potatoes, peppers, and onion. The almost instant flavor is created when you cook it together.
So, when I was thinking what to post on my blog that doesn’t include any meat, and it’s not a bowl of greens, this came to mind. I make this dish often, and enjoy it with a cup of tea or a morning coffee.
You do not have to use a skillet. This time I didn’t use it, but most of the time I actually do. The flavors are just so good when you use a skillet.
I guess it’s because of the heat that is spread around it, however, it’s not a must. I just wanted to let you all know.
Now, let’s get to it. Happy Cooking!
Easy dis any time of the day. I placed it in the International Cuisine because it is truly loved and made all over the world with their own twists.
- 1-2 tablespoon/s Olive Oil
- 2 medium Potato peeled and cubed (1 1/2 cup of frozen Diced Southern Hash Brown Potatoes could be used)
- 1/4 Yellow Onion diced
- 1/2 Bell Pepper (I used Red for the sweetness)
- Salt and Ground black pepper to taste Pinch or two of each
- 1/2 teaspoon Dried parsley
- 1/4 teaspoon Cayenne pepper or Chili flakes
- 2-3 Large Eggs + Pinch of salt
- 1/2 teaspoon Za'atar
- Pinch of Sumac
- Fresh Parsley
- Fried Onions
- Wash, peel and dice potatoes. IF you are using frozen, just set aside for 10 minutes just to defrost a bit, but they do not have to be frozen all the way.
- Heat a skillet or a pan and add oil.
- Add potatoes to cook on a medium-high heat for 5-7 minutes, stirring to prevent from burning.
- To the potatoes add diced bell pepper and onion, then stir. You may add a bit more oil if the potatoes are sticking to each other or on the bottom of the pan.
- Season it with salt, pepper, dried parsley, and cayenne pepper. Keep stirring to combine and cook everything for 5 more minutes.
- Break eggs, season with a pinch of salt, and with the spatula, try to separate potatoes underneath and allow the egg white to go all around without breaking egg yolk. You can mix eggs and pour it, over it, but sunny side up, eggs are wonderful like this. They cook, they are never overcooked.
- After about a minute or two of trying to cook an egg white, turn the heat off, and cover the skillet or a pan and let it cook under the lid for about 2 minutes or until you are satisfied with the egg texture - soft or hard egg yolk.
- Garnish the dish and enjoy.
How many of you just love to sink your hand in a potato chip bag? I know, I am one of them because I love potatoes and I love Microwave Potato Chips. Compact, heavenly, and all-around addictive, potato chips come in endless varieties from brands […]