Tag: potatoes

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Easy Syracuse Salt Potatoes

Syracuse salt potatoes’ creamy interior is a delicious addition to any meal. The salt doesn’t penetrate the skin but leaves a nicely seasoned crust on the skin.

Syracuse Salt Potatoes

Syracuse Salt Potatoes

Print Recipe Pin Recipe
Course Side Dish
Servings 4
Calories 277 kcal

Ingredients
  

  • 2 lbs new potatoes
  • 4 cups water (or enough to cover potatoes)
  • 1 cup ` salt
  • Fresh parsley, optional

Instructions
 

  • Wash the potatoes and set them aside.
  • Pour the water into a pan on the stop top.  Add salt and heat over high heat stirring constantly until the dissolves and the water becomes clear again.
  • Carefully add potatoes and cover the pan.  
  • Simmer for 15-20 minutes or until the potatoes are tender.
  • Drain the water from the pan, leaving the potatoes in the pan.  Recover the pan and let potatoes sit, undisturbed until the water has evaporated from the skins, leaving a fine layer of salt.
  • Melt the butter and drizzle over the potatoes before serving.  Sprinkle with parsley, if desired.
  • Hack:  Leftovers can be stored in the refrigerator for up to 5 days.
Keyword easy, healthy, potatoes, salt, side dish, vegetarian

Potatoes are considered “empty calories” by many but nothing could be further from the truth!

Suggestion:  Use leftover potatoes to make crispy smashed potatoes!

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Curry Chicken With Potatoes

This curry chicken with potatoes has an exotic blend of sweet and savory spices that gives it a unique taste and flavor that is both earthy and bright.

Curry Chicken With Potatoes

Curry Chicken With Potatoes

Print Recipe Pin Recipe
Course Main Course
Servings 5
Calories 354 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 1 egg white
  • 3 tbsp soy sauce, divided
  • 2 medium potatoes
  • 1" knob of fresh ginger (1 tbsp or .25 oz)
  • 5 tbsp vegetable oil
  • 1½ cup water
  • 3 squares Golden Curry Sauce Mix
  • 1 green onion, sliced

Instructions
 

  • Cut chicken into 1” cubes.
  • Place chicken in a bowl and add the egg white and 2 tbsp soy sauce.  Mix thoroughly, massaging the ingredients with your hands.
  • Peel potatoes and cut into 1” cubes. Mince ginger.
  • Pour oil into a heavy skillet or wok and heat over high heat.  Add ginger and saute until fragrant, 1-2 minutes.
  • Place the chicken in the pan and brown it.  Add 1 tbsp soy sauce into the pan, followed by the cubed potatoes.
  • Now add 1½ cups of water or enough to cover the ingredients. Drop curry squares into the water.  
  • Reduce heat to medium, cover pan with a lid and simmer for 20 minutes, stirring occasionally.  Remove cover and allow the broth to thicken. 
  • Add green onions.  Serve with rice, if desired.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover green onions and freeze them in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.  
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.
Keyword chicken, curry, easy, fast and easy, Golden Curry Sauce, healthy, potatoes, quick and easy

Did you know?  Although curry is thought to have originated in India, it was the British who opened up the spice market to the rest of the world after acquiring Bombay and Calcutta in the late 1600s.

Suggestion:  Serve this dish with some easy-to-make vegetable rice!

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Chinese Potato Noodles

In this video, Yuhong’s Country Kitchen will show us how to make authentic Chinese potato noodles. It’s a quick and easy side dish for any meal!

Chinese Potato Noodles

 

1 large potato

2 tbsp vegetable oil

2 dried chili peppers (optional)

2 tbsp black (Chinese) vinegar

Pinch of salt

2 green onions

 

Wash and peel the potato.  Using a mandoline, spiralizer or knife, cut the potato into thin shreds, 2”-3” inches long.  Cover in cold water and soak for 3 minutes.  Rinse thoroughly to remove starch.

Heat oil and chili peppers (if desired) over high heat.  When the oil is hot, remove chilis and add potatoes, vinegar and salt.  Saute for 5 minutes and add green onions.

Serve hot or cold.  Store leftovers in the refrigerator for up to 5 days.

 

3 servings, 180 calories per serving

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

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Crispy Oven Roasted French Fries

Who loves french fries? These healthier, oven roasted French Fries will hit the spot! I love to eat them with ketchup. What about you?

Oven Roasted French Fries

Oven Roasted French Fries

(Courtesy: Jenn Warren)
Print Recipe Pin Recipe
Course Side Dish, Snack
Servings 2
Calories 250 kcal

Ingredients
  

  • 1 large russet potato
  • 2 tbs butter
  • ¼ tsp salt
  • ¼ tsp onion powder
  • ¼ tsp garlic powder

Instructions
 

  • Preheat the oven to 425℉.
  • Wash potato and peel (if desired). Cut into ½” strips. Set aside.
  • Place butter in a microwave-safe bowl big enough to accommodate potato strips. Melt butter in the microwave. Mix in onion powder, garlic powder and salt.
  • Line a baking sheet with parchment paper. Place potato strips in a bowl and toss with butter. Lay in a single layer on the baking sheet.
  • Bake in the oven to desired crispness, 20-30 minutes, turning once.
  • Serve immediately.
  • Hack:  To cook in an air fryer, preheat to 380℉.  Spread fries out in a single layer and air fry for 12-15 minutes or until brown, flipping once.
  • If your air fryer is equipped with a rotisserie basket, cook at 325℉ for 10 minutes.  Turn temp up to 400℉ and rotate the basket for 18-20 minutes or until browned.
  • Hack:  For a unique change of pace, serve your fries with easy cheesy buffalo chicken dip!
  • Hack:  These fries pair perfectly with pan-fried chicken tenders!
  • Hack: Reheat leftover fried in the oven just until warm.
Keyword baked, easy, easy prep, french fries, healthy, oven roasted, potatoes, snack

 

Potaoes are considered “empty calories” by many but nothing could be further from the truth!

Have you ever wondered if an air fryer is worth the investment?  Click here to dicover why I LOVE my Pamered Chef Deluxe Air Fryer!!

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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

Print Recipe Pin Recipe
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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Homemade Crispy Hash Browns

Homemade crispy hash browns topped with ketchup are one of my favorite breakfast foods!  They’re easy to make at home and are sure to become a family favorite!

Homemade Crispy Hash Browns

Homemade Crispy Hash Browns

Print Recipe Pin Recipe
Course Breakfast
Servings 2
Calories 265 kcal

Ingredients
  

  • 1 large potato, 12 oz
  • ½ cup fresh onion, minced
  • 2 tbsp olive oil plus more as needed
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper (optional or to taste)

Instructions
 

  • Scrub the potato and, if desired, peel.
  • Using a box grater or grater attachment on a food processor, shred the potato using the largest holes. Grate potato on the long side to get longer shreds.
  • Submerge potatoes in a bowl of water and swirl around with your hand. Use a fine mesh colander to strain out the water. Repeat this process 1-2 more times until the water remains clear.*
  • After potatoes are strained the last time, place them on a linen hand towel or cheesecloth. Squeeze as much water out as possible.
  • Heat oil in a cast iron or non-stick skillet over medium heat. Add potatoes and onions. Sprinkle salt, black pepper, paprika and cayenne pepper over the mixture and stir to combine.
  • Allow potatoes to cook undisturbed for about 5 minutes or until the bottom is brown.
  • Turn in 2 or 3 sections and allow to cook undisturbed 2-3 minutes until the bottom is browned.
  • Continue turning the potatoes every few minutes until desired crispiness is achieved, about 10 minutes. Add more olive as necessary for potatoes to continue to sizzle. A non-stick pan will require less oil than a cast iron or stainless steel skillet.
  • Serve immediately.
  • * At this point, potatoes can be left in water and refrigerated for up to 24 hours.
  • Hack: Leftover hash browns can be stored in the refrigerator for up to 5 days. To reheat, place in a skillet over medium heat just until warm.
Keyword breakfast, brunch, fried, hash browns, pan fried, potatoes, shredded potatoes, vegan, vegetarian

 

Potatoes are considered “empty calories” by many but nothing could be further from the truth!

Suggestion:  These potatoes would go great alongside Scrambled Egg with Spinach, Tomato and Onion or 3 egg omelette with asparagus!

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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

Print Recipe Pin Recipe
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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