Tag: SIDE DISH

Air Fryer Rainbow Potatoes with Rosemary

Air Fryer Rainbow Potatoes with Rosemary

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…

Cucumber-Tomato and Mozzarella Cheese Salad

Cucumber-Tomato and Mozzarella Cheese Salad

My delicious Cucumber-Tomato and Mozzarella Cheese Salad. Who does not appreciate a hearty salad? Needless to say, we eat classic salads all year round, naturally depending on the season, of course. However, with all the ingredients convenient even during the winter season, we are able…

Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole

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 is licked clean. We just love this meal so much.

Well, what’s not to like, right? We have creamy potatoes, cheese, and bacon. It literally cannot get any better than that. All my favorite things in one bite.

CLICK HERE FOR MORE SIDE DISH RECIPES

Loaded Mashed Potato Casserole recipe - Easy, tasty and a perfect side dish for your weeknight meals or holiday gatherings.

Ever since we adopted a low carb lifestyle, my husband and I do not eat potatoes. I know, it is sad.

I do miss potatoes the most, but I gotta stick to what’s the best for me.

Anyhow, my kids reminded me of this dish just last week. I was so excited to make it for them.

So, with that being said, I realized that I never in these 9 years of blogging posted this incredibly easy and I must add a tasty recipe.

Now, you can serve this with a side of steamed veggies, or with some meat.

Check out many more delicious recipes with potatoes

I feel like it is absolutely perfect for holiday family gatherings, game parties, potlucks, etc.

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.

Well, I know that many of you, especially veteran-moms like me, have come up with a similar recipe. Perhaps even exactly the same.

However, the point of my blog is to post all kinds of recipes. Some going to be easy and some a bit harder, but none complicated.

Of course, the focus is on easy dishes. 30 to 45 minutes from start to finish. Nobody got the time to spend hours in the kitchen and you shouldn’t.

To be honest, I do not spend hours in the kitchen, unless it is Thanksgiving or me testing recipes. I don’t mind spending time in the kitchen, but it is really unnecessary.

Aso, you can use potato flakes, but I believe that freshly made mashed potatoes taste so much better. You’re welcome!!!

Similar recipes that you might like:

Hey, if you make this amazing Loaded Mashed Potato Casserole, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking

I am on other social media, just tap on one of the social media tabs or bottoms on the side or on the very bottom of the website.

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Loaded Mashed Potato Casserole
Yield: 6 SERVINGS

Loaded Mashed Potato Casserole

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Easy, tasty and a perfect side dish for your weeknight meals or holiday gatherings.

Ingredients

  • 4 pounds Russet Potatoes
  • 5 tbsp Unsalted Butter
  • 1/4 cup Sour Cream
  • ½ cup Half and Half, a splash more if needed
  • 1 tsp. Garlic Powder
  • Kosher Salt to taste
  • 2 cups shredded cheddar cheese, split in half
  • Topping
  • 5-6 Slices of Hickory Smoked Bacon
  • 1 tbsp. Chopped Chives or Green Onions, green part

Instructions

  1. Peel and dice the potatoes in the equal size. Place the potatoes in the large pot and cover with water. Add a generous pinch of salt. Boil the potatoes over medium high heat in the water about 20 minutes or until tender.
  2. Preheat the oven to 375 degrees Fahrenheit.
  3. Drain the potatoes well, then transfer to a large mixing bowl. Add the butter, sour cream, milk, garlic powder, and salt. Smash the potatoes with a fork or potato masher. For the creamiest mashed potatoes use a hand mixer. Mix until smooth in texture. It is the best blending tool for it.
  4. Add half of the shredded cheddar cheese and fold in to combine.
  5. Place mashed potatoes in the baking dish and try to make the top smooth. Then add the rest of the shredded cheese.
  6. Bake uncovered for about 10 to 12 minutes, or until the cheese is completely melted.
  7. While the Casserole is baking, cook bacon. After it is crunchy, transfer it to kitchen paper towel then crumble it.
  8. Top baked mashed potato casserole with bacon and chopped chives or green onions.

Notes

Choose higher starch potatoes, such as Russet or Yukon gold for the best and most flavor-packed mashed potatoes.

You can make this dish ahead and store in the fridge. Just bake it.

Personally, I do not like storing it longer than a day, but if you ever stored potatoes in the fridge then you do whatever you feel is the best for you.

If you do not eat bacon, you may use other smoked products such as turkey bacon or smoked bits of beef or chicken.

4 mixing bowls by my favorite cookware on Amazon. Love these! I used them daily.

Pan-Roasted Peppers with Garlic Infused Sauce

Pan-Roasted Peppers with Garlic Infused Sauce

For some people letting go of summer is hard, and some people live with summer all year round. We make this recipe all summer long and I am officially letting go of summer with these amazing Sweet Pan-Roasted Peppers with Garlic Infused Sauce. I am…

Cheese Stuffed Meatballs

Cheese Stuffed Meatballs

When it comes to the easiest dinner ever, pasta and sauce would naturally come to your mind, right? Well, Cheese Stuffed Meatballs over pasta is far better. Don’t you agree with me? Not only that, I’ve made these incredibly delicious and I must add easy,…

Boiled Potatoes with Butter and Parsley

Boiled Potatoes with Butter and Parsley

Boiled Potatoes with Butter and Parsley

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. 

Boiled Potatoes with Butter and Parsley

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.

Then there are French fries, baked potatoes, roasted whole potatoes or steak wedges, and here I am sharing boiled. I mean so many different ways that we can prep our tatoes.

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:

Easy Red Potato Salad

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.

Boiled Potatoes with Butter and Parsley

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

Course Salad, Side Dish
Keyword salad, side dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 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

Optional ingredients

  • Green Onions
  • Fresh Parsley

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, melt the butter then add dried parsley. You can use fresh parsley if you wish.
  6. Pour over the potatoes and toss it well.
  7. 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. 

Recipe Notes

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.

Cauliflower Ranch Parmesan Baked Bites

Cauliflower Ranch Parmesan Baked Bites

Cauliflower Ranch-Parmesan Baked Bites is amazingly delicious, easy and so versatile. You can pretty much use any flavor that you want or desire. After testing several different coatings or flavors, my family liked this one the best. To be honest, I do not know why…

Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

Roasted Rosemary Potatoes are such an amazing side dish. This potatoes literally go well with everything, or you could eat it just like this. Let us get something clear, skillet and potatoes just go together like butter and bread. Well, if you ask me, any…

Baked Potatoes

Baked Potatoes

Baked Potatoes

The perfect companion to the grilled food are tasty baked potatoes.

Well, 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 sweet potatoes, and sometimes I cut the potatoes lengthwise and bake the whole tray for 30 minutes.

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Mainly because my whole family simply adore potato halves with shredded cheddar cheese or sour cream with dash of salt.

These are my childhood stable food, and now my kids’ enjoy it as well. From camps, weekend grilling to cold winter evenings this was my treat. Baked potatoes are special to me.

Seriously, I have a lot of foods that remind me of days when I was itsy-bitsy. So, these baked potatoes are one of them.

Baked Potatoes

Anyhow, I used simple toppings. Toppings that we all like, such as butter, sour cream, and parm cheese, but you can use whatever you prefer.

We have used cream cheese before as well as brie cheese. Many times before I would just add generous pinch of salt or peel them and make potato salad.

So you see, even as simple as these potatoes are you can make them into different dish or eat as it is.

I wish you all an amazing day and Happy Cooking!!!

If you try Baked Potato recipe or any other, please tag me on Instagram @Sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Baked Potatoes
Yield: 6 Servings

Baked Potatoes

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

The perfect companion to the grilled food, or just when you crave baked potato. It doesn’t require too much work and this is totally doable any time of the year since we can find potatoes year around.

Ingredients

  • 6 Russet Potatoes preferably same size (Also known as Idaho Potatoes)
  • Olive oil
  • Salt and Ground Black Pepper
  • Topping option for each
  • Salt and ground black pepper to taste
  • Unsalted Butter
  • Sour Cream
  • Chives or green onions
  • Pinch of Herbs or spices parsley, Za'atar, or chili flakes

Instructions

  1. Preheat to 400F (200C)
  2. Wash potatoes very well.
  3. Prick potatoes all over with a fork, then rub with olive oil;
  4. Season each potato generously with salt and ground black pepper.
  5. Lay for each potato a square of aluminum foil and wrap it completely and bake for about 40 minutes or until tender. Use a kitchen towel and press the potato lightly, if it's softer or tender, the potato is done.
  6. If you do not want to use aluminum foil, then place potatoes on the cooking rack in the middle of the oven, and bake for about 45 minutes at 375 F or until tender.
  7. Carefully open the aluminum foil if you are using it, then cut open each potato in the middle and lightly squeeze so the potato could open wide.
  8. Using a fork, just lightly scrape and mix inside of the potatoes before adding any topping.
  9. Season with salt and pepper and top with butter, sour cream, Parmesan, chives or any topping that you prefer.

Notes

I used heavy duty alum foil. It is not necessary to use it, but the potatoes are cooked much faster and we like it. It is the best if you use the same size potatoes.

The cooking time will also vary on the size of your potato. You can use as many as you want as long as it could fit in your oven, but I got to mention that any leftover potatoes makes a fantastic salad the next day.


Scotch Egg Puff Pastry

Scotch Egg Puff Pastry

I love simple finger food, although Scotch Eggs are nothing but typical finger food in my opinion. You can make an entire feast around it. You can serve it with mashed potatoes or potato wedges, or you can make a bowl full of mixed greens…