Spicy Baked Home Fries

My husband loves home fries. So, I came up with this tantalizing version that’s easy to make for any meal of the day. There’s a little heat and a lot of zest in these fries. Everybody loves ‘em!

Spicy Baked Home Fries

My husband loves home fries. So, I came up with this tantalizing version that’s easy to make for any meal of the day. There’s a little heat and a lot of zest in these fries. Everybody loves ‘em!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


6 Cups Unpeeled, Cubed Russet Potatoes (1-Inch Cubes)

2 Medium Sweet Onions, Thickly Sliced

1 Tablespoon Plus 1 1Teaspoon Extra-Virgin Olive Oil

½ Tablespoon Chili Powder

1 Teaspoon Garlic Powder

½ Teaspoon Sweet Paprika

1⁄8 Teaspoon Cayenne Pepper

¼ Teaspoon Salt, Plus More To Taste


Directions


  1. Preheat the oven the 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
  2. Put the potatoes, onions, and olive oil in a large bowl and toss to coat. Put the chili powder, garlic powder, paprika and cayenne pepper in a small bowl and stir to combine.
  3. Add the spice mixture to the potatoes and toss gently to coat.
  4. Spread the potatoes and onions in a single layer on the prepared baking sheet. Bake for 40 to 50 minutes, or until soft on the inside and golden on the outside, turning with a spatula halfway through baking.
  5. Cool slightly and add more salt, as desired. Serve warm.
  6. Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Tiny Potatoes with Spicy Mustard Sauce

These tender and flavorful Tiny Potatoes with Spicy Mustard Sauce are baked in the oven with a zingy mustard sauce, making a festive side dish for any supper.

Tiny Potatoes with Mustard Sauce

These tender and flavorful Tiny Potatoes with Spicy Mustard Sauce are baked in the oven with a zingy mustard sauce, making a festive side dish for any supper.

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


3 Tablespoons Spicy Brown Mustard

2 Tablespoons Extra-Virgin Olive Oil

1 Tablespoon Maple Syrup

1 Teaspoon Italian Seasoning Blend

¼ Teaspoon Garlic Powder

¼ Teaspoon Sea Salt

Dash Cayenne

2 Pounds Baby Red And/or Yellow Potatoes, Scrubbed With Larger Potatoes Cut In Half


Directions


  1. Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.
  2. Put the sauce ingredients into a small bowl and stir until combined. Put the potatoes into a large bowl, add the sauce and stir to combine.
  3. Arrange the potatoes in a single layer on the prepared baking pan. Bake for 35 to 45 minutes or until the potatoes are very tender. Put the pan on a wire rack and let cool 5 to 10 minutes. Serve warm.
  4. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Skillet Colcannon

This recipe has comfort food written all over it! Skillet Colcannon is simply mashed potatoes and cabbage with few other delicious ingredients of course. Bits of bacon, scallion and ooey gooey cheddar cheese make this dish irresistible!

Skillet Colcannon

This recipe has comfort food written all over it! Skillet Colcannon is simply mashed potatoes and cabbage with few other delicious ingredients of course. Bits of bacon, scallion and ooey gooey cheddar cheese make this dish irresistible! 

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients


4 Slices Of Bacon
2 Pounds Potatoes, I Use Yukon Gold Or Russet
2 Cups Cabbage, Chopped
1/2 Cup Onions, Diced
2 Cloves Garlic, Minced
2 Ounces Cream Cheese
1/2 Cup Milk
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper
1/2 Cup of White Cheddar Cheese, Shredded
1 Tablespoon Chives, Chopped

Directions


  1. Wash, peel, and cube potatoes. Place in large saucepan and cover with cold water; bring to boil over medium high heat and cook until potatoes are tender.
  2. In a 10-inch skillet, fry bacon until almost crispy. Drain bacon on paper towel; crumb or dice bacon when cooled. Drain bacon fat from skillet, reserving 4 teaspoons. Return skillet to heat; add 3 teaspoons of bacon fat to skillet. Add onions to skillet and sauté over medium-high heat for 4 to 5 minutes. Add the cabbage, salt and pepper; sauté another 5-6 minutes. Add the garlic and sauté for 1 minute or until garlic is fragrant. Remove skillet from heat; add bacon except for 1 tablespoon to use as garnish.
  3. Drain potatoes and mash potatoes with a potato masher. Add the cream cheese and milk; continue to mash until smooth, adding more milk, one tablespoon at a time, if needed. Fold the cabbage mixture into the potato mixture. Do not over stir. Using a pastry brush, grease the 10-inch skillet with 1 teaspoon of reserved bacon fat. Spoon the potato mixture into skillet.
  4. Bake in 375 degrees oven for 15 minutes. Remove skillet from oven and top with shredded cheese; return skillet to oven for another 10-12 minutes or until cheese and potato mixture is lightly browned. Garnish with reserved bacon and chives.

Cheesy Hasselback potatoes

Cutting the potato straight down the middle got a little boring! These fun and easy to make Hasselback potatoes are out of this world! They pair well with just about anything and are never a disappointment on the table.

Cutting the potato straight down the middle got a little boring! These fun and easy to make Hasselback potatoes are out of this world! They pair well with just about anything and are never a disappointment on the table.

  • Servings: 2
  • Difficulty: Easy
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Ingredients


2 Medium Russet Potatoes
1 Tablespoon Olive Oil
Salt And Pepper To Taste
Sliced Swiss Cheese, Cut In Half
½ Teaspoon Cayenne, Optional
1 Scallion, Sliced

Directions


  1. Preheat the oven to 350°F. Place a wire rack on a baking sheet.
  2. On a cutting board, place one potato with a wooden spoon on either side the long way. Make 1/8-inch slices in the potato, stopping when your knife hits the wooden spoon to avoid cutting all the way through. Repeat with the second potato.
  3. Place the potatoes on the prepared wire rack on the baking sheet. Brush with olive oil and sprinkle with salt and pepper.
  4. Bake for 60 minutes, until fork-tender. Remove the potatoes from the oven and fill each slice with a half piece of cheese. Sprinkle with cayenne if you like.
  5. Bake for another 3 to 5 minutes, until the cheese is melted. Garnish with scallions and serve.

Rainbow Potato Salad

Delicious garden veggies come together to create a beautiful salad! Scallion gives the dish a savory flavor while the lemon gives it a bit of sweetness! This salad is great for barbeques and get togethers.

rainbow potato salad

Delicious garden veggies come together to create a beautiful salad! Scallion gives the dish a savory flavor while the lemon gives it a bit of sweetness! This salad is great for barbeques and get togethers. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Pound Red Potatoes, Scrubbed
¼ Cup Olive Oil
2 Tablespoons Lemon Juice
½ Teaspoon Salt, To Taste
¼ Teaspoon Pepper
1 Red Bell Pepper, Diced
1 Cup Shredded Red Cabbage
1 Bunch Scallions, Minced

Directions


  1. Place the potatoes in a steaming basket in a medium saucepan with about two inches of water in the bottom. Cover, bring to a simmer, and steam until the potatoes are fork-tender, about 10 minutes, depending on the size of your potatoes.
  2. Run the cooked potatoes under cold water to stop the cooking process and chill the potatoes. When cool, slice the potatoes in half.
  3. In a serving bowl, whisk together the oil, lemon juice, salt, and pepper.
  4. Fold in the potatoes, bell pepper, cabbage, and scallions into the dressing until fully coated. Season to taste.

Loaded Baked Potatoes

When in doubt about what to add as a side to your delicious dinner a baked potato will never do you wrong! Just a few yummy ingredients turn this spud into a comforting and delicious addition to your dinner!

Baked Potatoes

When in doubt about what to add as a side to your delicious dinner a baked potato will never do you wrong! Just a few yummy ingredients turn this spud into a comforting and delicious addition to your dinner!

  • Servings: 2
  • Difficulty: Easy
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Ingredients

2 Medium Russet Potatoes, Scrubbed

2 Tablespoons Olive Oil

½ Teaspoon Garlic Powder

½ Teaspoon Salt

¼ Teaspoon Pepper

Toppings: Shredded Cabbage, Sour Cream, Sliced Scallions, Shredded Cheddar Cheese, Black Olives

Directions

  1. Preheat the oven to 450°F. Place a wire rack on top of a baking sheet.
  2. Pierce the potatoes all over with a fork and place on the wire rack. Bake for 25 minutes.
  3. In a small bowl, stir together the olive oil, salt, pepper, and garlic powder. Remove the potatoes from the oven and brush with the seasoned olive oil. Flip the potatoes and roast for 20-25 more minutes, until very fork-tender.
  4. Slice the top of the potato to open and fill with toppings of choice.

Salsa Verde Red Potato Salad

Salsa Verde is an Italian condiment made of parsley, olive oil and garlic that people put on fish, meats and vegetables to give their food an extra kick of flavor. Here it is mixed with red potatoes and garnished with fried capers.

Salsa Verde Potato Salad

Salsa Verde is an Italian condiment made of parsley, olive oil and garlic that people put on fish, meats and vegetables to give their food an extra kick of flavor. Here it is mixed with red potatoes and garnished with fried capers.

  • Servings: 8
  • Difficulty: Easy
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Ingredients

1.5 Pounds Of Red Skin Potatoes

½ Cup Flat Leaf Parsley

2 Teaspoons Capers

½ Teaspoon Dijon Mustard

1 Tablespoon Olive Oil

1 Tablespoon Grapeseed Oil

½ Teaspoon Sherry Vinegar

1 Anchovy

2 Garlic Cloves

1 Teaspoon Salt

1 Teaspoon Ground Black Pepper

1 Whole Lemon Thinly Sliced For Garnish

Directions

  1. Quarter the red potatoes and place in a large pot with cold water, completely covering the potatoes. Liberally salt the water and bring to a boil.
  2. Make the salsa Verde by combining finely chopping the parsley, and mixing it with the Dijon mustard, garlic, anchovy, salt, pepper, and sherry vinegar, and olive oil. Set aside to marinate a bit.
  3. Drain the cooked potatoes and run a little bit of water over them to stop them from cooking, but still make sure they are somewhat hot. Transfer to a large mixing bowl and add the salsa Verde, making sure to completely incorporate it with the potatoes. Drizzle a little more olive oil if desired and salt to taste. Transfer to a serving platter.
  4. In a small saucepan add the grapeseed oil and fry the capers. Drain and sprinkle on top of the potato salad. Garnish with sliced lemon.

Spiced Potato And Poblano Dumplings

If you love the popular potato based Indian appetizer called “samosas” then you will love these crunchy spiced potato dumplings. Serve them with the tamarind dipping sauce for these delicious dumplings to reach their full potential!

If you love the popular potato based Indian appetizer called “samosas” then you will love these crunchy spiced potato dumplings. Serve them with the tamarind dipping sauce for these delicious dumplings to reach their full potential!

  • Servings: 20 Dumplings
  • Difficulty: Easy
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Ingredients

1.5 Pound White Potatoes Diced 

2 Shallots Diced 

2 Roasted Poblano Peppers 

1 Teaspoon Onion Powder 

1 Teaspoon Turmeric 

1 Teaspoon Cumin Seeds 

1 Teaspoon Chili Powder 

1 Teaspoon Madras Curry Powder 

1 Teaspoon Salt 

2 Tablespoons Grapeseed Oil 

20 Dumpling Wrappers Defrosted 

¼ Cup Vegetable Oil 

Tamarind Sauce: 

1 Tablespoon Tamarind Paste 

1 Tablespoon Ketchup 

1 Teaspoon Maple Syrup 

½ Teaspoon Curry Powder 

Directions

1.     Cook the diced potatoes until fork tender. While the potatoes are cooking, roast the poblanos on a gas burner and completely charred. Peel, and dice. Reserve for later. Drain the potatoes and set aside.

2.     In a large sauté pan, add the 2 tbsp of oil on medium high heat. Once the oil is super-hot, add the onion powder, chili powder, turmeric, cumin seeds, and curry powder. Let the spices “bloom” which means expand, releasing their optimal aromas. Add the diced shallots, cooked potatoes, and roasted poblanos. Give everything a good mix and using a whisk make a mash until there are no chunks left. Season to taste. 

3.     To assemble the dumplings, take a wrapper and wet all sides of it. Place a tsp of the potato filling in the middle, and bring both ends together to form a crescent shape. Secure the top by pressing firmly with the tongs of a fork. 

4.     Add the oil to a large cooking pan and once it starts to bubble, add the dumplings. Fry until golden brown on both sides. Transfer to a plate lined with paper towels. Serve with tamarind sauce.

Fish Chowder

This Chowder is perfect, the broth isn’t too thick, the right amount of vegetables and the perfect amount of seasoning. Serve with oyster crackers and a salad if you’d like for a delicious meal.

This Chowder is perfect, the broth isn’t too thick, the right amount of vegetables and the perfect amount of seasoning. Serve with oyster crackers and a salad if you’d like for a delicious meal.

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

1 Tablespoon Unsalted Butter

1 White Onion, Diced

3 Celery Stalks, Diced

1 Garlic Clove, Minced

1 Tablespoon Old Bay Seasoning

1 Cup Clam Juice

3 Cups Seafood or Vegetable Broth

1½ Pounds Red Creamer Potatoes, Quartered

2 Pounds White Fish, Such As Cod or Halibut, Cut Into 1-Inch Pieces

1 Cup Whole Milk

½ Lemon, Juiced

1 Teaspoon Salt, To Taste

 Black Pepper, to Taste

Directions

  1. In a large stockpot, melt the butter over medium heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Stir in the garlic and Old Bay and cook for 1 minute, until fragrant. 
  2. Add the clam juice and broth and bring to a simmer. Add the potatoes, return to a low simmer and cook for 5 minutes, until beginning to soften. 
  3. Add the fish and milk and return to a simmer for 5 minutes, or until the fish is cooked through and the potatoes are fork-tender. Stir in the lemon juice and season to taste with salt and pepper.

Spicy Smashed Fingerling Potatoes

America’s most favorited root vegetable, the potato, is brightened with fresh herbs and cayenne pepper for a delicious bowl of potatoes. You can never go wrong with preparing this delicious side dish! It’s perfect for breakfast, lunch or dinner!

America’s most favorited root vegetable, the potato, is brightened with fresh herbs and cayenne pepper for a delicious bowl of potatoes. You can never go wrong with preparing this delicious side dish! It’s perfect for breakfast, lunch or dinner!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Fingerling Potatoes

2 Tablespoons Olive Oil

1 Teaspoon Cayenne

2 Tablespoons Chopped Mixed Herbs, Such As Oregano, Parsley, and Dill

Directions

  1. Preheat the oven to 450°F.
  2. Place a steamer basket inside a large saucepan with a cup of water. Place the potatoes in the steamer basket, cover the pot, and bring the water to a boil. Steam until the potatoes are fork-tender, 10-12 minutes.
  3. Drain the potatoes and cool for 5 minutes.
  4. Transfer the potatoes to a baking sheet. Smash the potatoes with a fork to ½-inch thick. Drizzle with the olive oil, cayenne, and a big pinch of salt. Roast for 25 minutes, or until crisp, flipping the potatoes after 15 minutes.
  5. Remove the potatoes from the oven and toss with the herbs.