Category: Potatoes, Pasta, Rice and Other Carbs

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Crispy Homemade Sweet Potato Fries

There’s nothing like crispy homemade sweet potato fries dipped in honey mustard sauce.  What’s your favorite way to eat them?

Crispy Homemade Sweet Potato Fries

Crispy Homemade Sweet Potato Fries

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Course side, Side Dish, Snack
Servings 3
Calories 200 kcal

Ingredients
  

  • 1 large sweet potato (about 1 pound)
  • Vegetable oil
  • Salt to taste

Instructions
 

  • Peel the sweet potato, if desired. Cut into ½” strips.
  • Heat 1” oil in a heavy skillet on medium until a drop of water sizzles when dropped into it (5-10 minutes).
  • Carefully put sweet potato strips in hot oil and fry until golden brown (7-10 minutes), cooking in batches so as not to crowd potatoes. Remove from oil with a slotted spoon and drain on paper towels or a rack. Salt to taste while still hot.
Keyword easy, fries, potatoes, side dish, simple, snacks, sweet potato, vegan, vegetarian

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion: Serve with honey mustard dip!

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Authentic Spicy Spanish Rice

Spicy Spanish rice is a classic side dish that is loved by many (including me!). Adjust the spices to make this dish as hot (or not) as you want!

Spicy Spanish Rice

Spicy Spanish Rice

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Course Side Dish
Servings 6
Calories 315 kcal

Ingredients
  

  • 2 tbsp butter
  • ½ onion
  • 1 green pepper, minced
  • 1 jalapeno pepper, minced
  • 1 cups rice
  • 1 clove garlic, minced (1 tsp)
  • 1 tsp chili powder
  • 1` tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chipotle powder
  • ½ tsp cayenne powder
  • ½ tsp salt
  • 1 tbsp lemon juice
  • 2 cups chicken or vegetable stock
  • 1 cup tomato sauce

Instructions
 

  • Melt butter in a large saucepan over medium heat. Add onion, green pepper and jalapeno pepper. Cook until softened slightly, 3-4 minutes.
  • Add rice and toss to coat with butter. Cook, stirring constantly, until rice is toasted, 2-3 minutes.
  • Add garlic, chili powder, cumin, oregano, chipotle powder, cayenne powder and salt. Cook, stirring constantly, until fragrant.
  • Stir in lemon juice, stock and tomato sauce. Cover, turn heat to high and bring to boil.
  • Turn heat to medium-low and allow to simmer until all liquid is absorbed, 18-20 minutes.
  • Fluff with fork and serve.
  • Hack: Frozen chopped onions and peppers can be used in this recipe.
  • Hack: Dehydrated vegetables can be used in this recipe!
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze serving-sized portions for up to 3 months.
Keyword easy, rice dish, side dish, Spanish rice, spicy, vegetarian

This spicy Spanish is a healthy and low-fat addition to your menu!

Suggestion:  This rice dish would pair nicely with homemade chili beans or Cuban pulled chicken!

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Sour Cream Horseradish Mashed Potatoes

While these sour cream horseradish mashed potatoes would go well with anything, the zing of horseradish pairs especially well with beef!

Sour Cream Horseradish Mashed Potatoes

Sour Cream Horseradish Mashed Potatoes

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Course Side Dish
Servings 1 175

Ingredients
  

  • 1 medium potato, peeled and cut into 1” squares
  • 1 tbsp butter
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • 1½ tbsp sour cream
  • 1 tsp prepared horseradish

Instructions
 

  • Place 2" of water in a saucepan and bring to a boil on the stove over high heat.
  • Carefully add potatoes and cook until tender, about 10 minutes. Drain and return to the pot.
  • Add butter, salt and pepper to the pan. Mash potatoes using a hand masher (or mixer if you prefer smoother mashed potatoes).
  • Stir in sour cream and horseradish, adding additional sour cream to obtain desired consistency.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
Keyword buffet, holiday recipe, horseradish, mashed potatoes, side dish, sour cream, vegetarian

Although you probably think of Ireland (or Idaho) when you think of potatoes, it’s believed that the Incans first cultivated them in Peru as far back as 8,000 BC.  Check out a few more potato fun facts here!

Hack:  Use these potatoes in Loaded Shepherd’s Pie to give it an added zing!

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Super Easy Au Gratin Potatoes

These creamy and easy au gratin potatoes are one of my favorite go-to comfort foods. It’s just as good with or without cheese!

Easy Au Gratin Potatoes

Easy Au Gratin Potatoes

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Course Side Dish
Servings 6
Calories 225 kcal

Ingredients
  

  • 2 tbsp butter
  • 1 medium onion, chopped
  • 2 tbsp flour
  • 1 cup milk
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • 1 cup sharp cheddar cheese, shredded (4 oz)*
  • 3 medium potatoes, thinly sliced (5 cups loosely packed)

Instructions
 

  • Preheat oven to 350℉.
  • Melt butter in a saute pan over medium heat. Add onion and saute until soft, about 5 minutes.
  • Sprinkle flour and bring to a simmer.
  • Slowly add milk, stirring constantly. Add salt, pepper and thyme. Bring to simmer, stirring constantly.
  • Remove from heat and stir in cheddar cheese until melted.
  • Use cooking spray to coat 6”x8” oven-proof baking pan or 6 cup casserole.
  • Lay down ⅓ of potatoes and cover with  ⅓ of the sauce. Continue layering until all potatoes and sauce are used, leaving enough sauce to completely cover the top of the potatoes.
  • Bake, uncovered, until potatoes are tender, 60-70 minutes.
  • * Any well-melting, hard cheese can be substituted for cheddar so feel to use whatever you have on hand. Alternately, cheese can be eliminated entirely to make scalloped potatoes. In this case, increase the milk by ½ cup.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 3 months.
  • Hack: This recipe is happy to share the oven with other baked items such as a roast or meal loaf. Adjust the cooking time of the potatoes to account for any change in oven temperature.
Keyword au gratin potatoes, baked potatoes, baked side dish, casserole side dish, cheesy potatoes, potato casserole, potato side dish, scalloped potatoes, vegetarian, vegetarian side dish

 

Did you know?  Potatoes are not generally thought of as a nutritious powerhouse but they are an excellent source of many vitamins and minerals!

Suggestion:  These potatoes will pair nicely with a classic meatloaf…and you can cook them together in the same oven!

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Best Creamy Potato Salad Recipe

This lighter, brighter recipe for a classic side will be a hit with the whole family! It’s the best creamy potato salad you’ve ever had!

Best Creamy Potato Salad

Best Creamy Potato Salad

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Course Side Dish
Servings 4
Calories 253 kcal

Ingredients
  

  • 1 cup cubed potato (one large russet weighing ⅓ pound)
  • 2 hard-boiled eggs, chopped
  • 3 tbsp sour cream
  • 3 tbsp mayonnaise
  • ⅓ cup blue cheese (optional)
  • ¼ cup chopped onion
  • 1 tsp minced garlic (1 clove)
  • ½ tbsp spicy brown mustard
  • ¼ tsp paprika
  • ½ tsp black pepper
  • ½ tbsp pickle juice
  • 1 cup chopped tomato (1 large, ½ lb)
  • 6 petite dill pickles or cornichons, chopped

Instructions
 

  • Boil potato cubes until tender but still holding together (5-6 minutes). Drain and add to a bowl, along with the chopped eggs.
  • While the potatoes are cooking, mix sour cream, mayo, blue cheese, onion, garlic, mustard, paprika, pepper and pickle juice.
  • Pour ½ of dressing over hot potatoes and egg. Toss to coat. Cover and refrigerate until completely cool, 60 - 90 minutes or overnight. Cover and refrigerate remaining dressing.
  • After salad is done chilling, add tomatoes, pickles and the remainder of the dressing. Toss to coat and serve.
Keyword blue cheese potato salad, buffet food, cold side dish, creamy potato salad, picnic food, potato salad, potato side dish, potatoes, side dish

Many have come to think of potatoes as The Bad Guys because of their carb content but they are also packed with nutrition!   They’re low in cost, can help regulate blood sugar and improve digestive health!

Suggestion: Hard-boiled eggs keep in the refrigerator for one week so consider making a few extra while you’ve got the water rolling! They make a great snack alone, pickled, deviled or in egg salad.

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