Baked Sweet Potatoes are one of my favorite Autumn treats. It warms your heart and soul, and the pleasant aroma is just enchanting. I did not grow up with sweet potatoes. The first time I tried sweet potatoes I was 18 or 19 years old. […]
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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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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 […]
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…
There is nothing more satisfying than placing a roasted potato in your mouth… it’s like a burst of flavor. Just love these delightful potatoes that you could serve any day of the week or for a weekend cook-out.
Roasted Rosemary Potatoes
- 1 lb young red or white-skinned potatoes or multi-colored potatoes
- 3 cups water + 1/2 tablespoon Salt
- 2 tablespoons Olive Oil
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1 tablespoon minced fresh rosemary leaves
- 1 teaspoon dried parsley
- Boil 3 cups of water with a half tablespoon of salt and prewashed potatoes. Boil for about 15 minutes at high heat.
- Preheat oven to 400 degrees Fahrenheit.
- After boiling the potatoes, drain out them and transfer the potatoes to a skillet, then spread out into 1 layer.
- Toss the potatoes with olive oil, black pepper, sea salt, rosemary and dried parsley.
- Bake for about 40 minutes or until the potatoes are somewhat golden and tender. If the fork goes through them easily then they are done. Make sure to turn them around with a spatula or similar at half time during cooking to assure even browning.
You may add other herbs such as thyme. You can use medley potatoes, or any small or young potatoes for this dish or a mixture of all. For a bigger family, use more potatoes, just make sure that they are roasted in one layer. If you have any bacon drippings use it for this. You won't be sorry if you eat bacon, of course.
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 […]
Today, I have a very special post for you all, as well as Southern Green beans and New Potatoes with Bacon.
I cannot stress enough talking about food safety in the kitchen and around your home. It is a huge part of my life that I take very seriously.
That’s why I partnered with the nonprofit Partnership for Food Safety Education so I could help increase awareness. As well as interest, and understanding among families.
The US food supply is among the safest in the world, however, organisms that you can’t see, smell, or taste – bacteria, viruses, and tiny parasites – are everywhere in the environment.
According to the Centers for Disease Control and Prevention (CDC)
Each year, 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in this country can be traced to foodborne pathogens.
That number is just astonishing to me in the most horrific way that roughly 1 in 6 Americans (or 48 million people) gets sick of foodborne diseases each year.
Foodborne illness costs Americans billions of dollars each year. It also serves as a constant challenge for consumers, researchers, government, and industry.
The Food and Drug Administration estimates that two to three percent of all foodborne illnesses lead to serious secondary long-term illnesses.
For example, certain strains of E.coli can cause kidney failure in young children and infants; Salmonella can lead to reactive arthritis and serious infections;
Listeria can cause meningitis and stillbirths; and Campylobacter may be the most common precipitating factor for a debilitating disease, Guillain-Barre syndrome.
It is extremely necessary to Fight BAC! And know the Core Four safety practices: Clean, Separate, Cook, and Chill.
My kids are already trained from when they were toddlers about the importance of food safety.
They were cooking with me from such a young age, so that was a priority for me as a mother. As the main food chief of the house, my job is to teach them the importance of food safety.
Fortunately, we have never been sick from any kind of serious food poisoning.
I am extremely thankful for that. With that being said, it is up to you to pass the food safety information on to your kids. Well, to educate yourself as well.
In my opinion, seeking information to educate yourself or your children to prevent sickness is the greatest gift that you can give yourself and your loved ones.
Even with this dish, as it is simple as it sounds, you could potentially harm yourself by not following basic food safety rules.
For example, cutting bacon and fresh produce on the same board. Not washing your hands, utensils, knives, or board, not using separate boards to chop. Also, slice meat and produce, leaving uncooked, uncured bacon on the countertops, etc.
Another thing that should be mentioned that you might not even know:
Illness-causing bacteria can grow rapidly when perishable foods are left in the danger zone — between 40°F and 140°F. Always refrigerate foods in a timely matter.
Cooked bacon should be discarded if left for more than 2 hours at room temperature. Bacteria can survive in many places, including in your hands. Always wash your hands with soap and warm water before and after handling food.
When I see their faces with a slight smile on their face I know that a meal prepared with my own hands is very much enjoyed.
For me, love could be shown in many ways, and I show my love with a hug and warm food on the table.
If you make my Southern Green beans and New Potatoes with Bacon, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.
Easy and tasty side dish perfect for the holiday table or any time of the year when you crave a bit of comfort.
- 4-5 slices Hickory Smoked Bacon
- 1 teaspoon butter
- 2 cloves Garlic minced
- 2 Shallots chopped
- 1 lb. New Potatoes boiled until tender
- 1 family size frozen Green Beans defrosted and drained
- Sea Salt and Ground Black pepper to taste
- 1 teaspoon dried Parsley
- 1 teaspoon dried Rosemary
- Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food. Wash your cutting boards and counter tops with hot soapy water.
- Remove the outer skin from the garlic and shallots. Wash the potatoes, garlic, and shallots: rub by hand or scrub with a clean brush while rinsing under running tap water. Dry with a clean cloth towel or paper towel before cutting vegetables.
- Fill a large cooking pot with water, at least 2 inches above the potatoes, and drop in the potatoes. Add 1 tablespoon of salt and allow the potatoes to boil on high heat. Boil until the potatoes are tender, about 25 minutes. Using a colander, drain the potatoes, and rinse with cold water. Set aside.
- Slice bacon into bite-size pieces. Heat the skillet. When hot, add sliced bacon. After handling the bacon, wash your hands and the cutting board with hot, soapy water.
- Cook bacon until crispy. Place the cooked bacon on a paper towel to drain. Remove the skillet from the heat and spoon out half of the leftover bacon grease. Allow the grease to cool and discard.
- Turn down the heat to medium-low. Add 1 teaspoon of butter to the skillet. When the butter is melted, add minced garlic and chopped shallots. Sauté for 20-30 seconds.
- Add tender new potatoes, and turn a few times so the skin of the potatoes is coated with the oil.
- Gently stir the green beans together with the potatoes in the skillet. Season with sea salt and ground black pepper, dried parsley and rosemary. Crumble the cooked bacon on top of the mixture. Continue heating and stir occasionally until a food thermometer reads 165 ºF and the dish is steaming. Serve immediately.
- Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours.
- Serve it immediately with perhaps salad and chicken or turkey on the side.
Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours. Clean: Wash surfaces and utensils after each use. Wash fruits and veggies before preparing food, even if you plan to peel them.
To prevent cross-contamination, always use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs.
Always use a food thermometer to ensure cooked food reaches a safe internal temperature. (165 ºF for poultry – 145 ºF for fish, pork, beef, veal, and lamb – 160ºF for ground beef, pork, veal, and lamb).
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
NOTE: Keep raw meat, poultry, seafood, and eggs separate from -all other foods at the grocery store and in the refrigerator.
Disclaimer: This post is sponsored by the Partnership for Food Safety Education. All opinions, pictures, and content have been done by me, in my own words.
Once in a while, meal ideas are pouring like Spring rain, and sometimes I am puzzled and can’t think of anything creative or new to share with you. It was clean “my fridge” day. Seriously, I get the best ideas and the most creative when […]