I had all of the ingredients for this sausage, peppers, onions, and potatoes sheet-pan meal in the fridge, and threw it together for a quick and tasty family meal. I cooked the veggies & potatoes for a bit longer than the sausage, as it was pre-cooked, and it turned out delicious. The veggies & potatoes were tender & flavorful, and the sausage was caramelized and savory. This easy sheet pan dinner paired well with a tomato salad and some crusty bread.

Sheet Pan Sausage, Peppers, and Potatoes

Ingredients:

• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp oregano
• ¼ tsp paprika
• ¼ tsp coriander
• Sea salt and freshly cracked black pepper, to taste
• 1 lb tiny, baby potatoes (also called potato nibbles), halved if larger
• ½ red bell pepper, chopped
• ½ yellow bell pepper, chopped
• ½ yellow onion, chopped
• 1½-2 tbsp olive oil, to taste
• 4 sausages, sliced on a diagonal (for more surface caramelization)  ***I used pre-cooked Hatch green chile & cheddar
• 2 tsp fresh parsley, finely chopped, for garnish

Serving:

• Grainy mustard
• Spicy mustard
• Hot sauce

How to Make Sheet Pan Sausage, Peppers, and Potatoes:

Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.

Make the seasoning blend by whisking together the garlic powder, onion powder, oregano, paprika, coriander, sea salt, and freshly cracked black pepper to taste until well combined.

Season the potatoes and veggies by placing the baby potatoes, bell peppers, and onions in a large bowl and sprinkling the seasoning over them. Drizzle the olive oil over the veggie mixture, and toss until everything is evenly coated.  Side Note: I use my hands to ensure the vegetables are fully coated with the seasoning.

Spread the veggies & potatoes in a single layer on the prepared baking sheet.  Side Note: If your sausage is raw and not pre-cooked, add it to the sheet pan with the potatoes & veggies. 

Place in the oven to bake for 15 minutes, tossing halfway.

Add the sliced pre-cooked sausages around the vegetables in a single layer and return to the oven to bake for 15-20 minutes, tossing halfway, until caramelized and the veggies & potatoes are tender.

Sprinkle with parsley and serve. Enjoy.

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Sheet Pan Sausage, Peppers, and Potatoes 

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet or Sheet Pan

Ingredients

• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp oregano
• ¼ tsp paprika
• ¼ tsp coriander
• Sea salt and freshly cracked black pepper to taste
• 1 lb tiny baby potatoes (also called potato nibbles), halved if larger
• ½ red bell pepper chopped
• ½ yellow bell pepper chopped
• ½ yellow onion chopped
• 1½-2 tbsp olive oil to taste
• 4 sausages, sliced on a diagonal (for more surface caramelization) ***I used Hatch green chile & cheddar
• 2 tsp fresh parsley finely chopped, for garnish

Serving:

• Grainy mustard
• Spicy mustard
• Hot sauce

Instructions

• Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
• Make the seasoning blend by whisking together the garlic powder, onion powder, oregano, paprika, coriander, sea salt, and freshly cracked black pepper to taste until well combined.
• Season the potatoes and veggies by placing the baby potatoes, bell peppers, and onions in a large bowl and sprinkling the seasoning over them. Drizzle the olive oil over the veggie mixture, and toss until everything is evenly coated.  Side Note: I use my hands to ensure the vegetables are fully coated with the seasoning.
• Spread the veggies & potatoes in a single layer on the prepared baking sheet. Side Note: If your sausage is raw and not pre-cooked, add it to the sheet pan with the potatoes & veggies. 
• Place in the oven to bake for 15 minutes, tossing halfway.
• Add the pre-cooked sliced sausages around the vegetables in a single layer and return to the oven to bake for 15-20 minutes, tossing halfway, until caramelized and the veggies & potatoes are tender.
• Sprinkle with parsley and serve. Enjoy.

I combined two of my favorite things (potatoes & Boursin) and made this delicious & easy Boursin mashed potatoes recipe. I’m shocked I haven’t thought of combining the two earlier, but I’m so glad I finally did. We all loved these garlicky, buttery potatoes were decadent and delicious, and we all thought they paired well with a juicy steak, steamed artichoke, and simple salad.

Boursin Mashed Potatoes

Ingredients:

• 2 lbs. russet potatoes, peeled and chopped into same-sized chunks
• ½ cup whole milk
• 2-3 tbsp butter, to taste
• ¼ tsp garlic powder
• Sea salt and freshly cracked black pepper, to taste
• 1 (5.2-oz) package Garlic and Fine Herbs Boursin Cheese, crumbled

Serving Options: 

• Butter, optional
• Chives, snipped, optional

How to Make Boursin Mashed Potatoes:

Cook the potatoes by placing them in a large pot of well-salted water and bringing to a boil over high heat. Cook until the potatoes are fork-tender, about 15–20 minutes. Drain the potatoes in a colander and return them to the hot pot over the stovetop for a minute or two to steam off excess moisture.

Meanwhile, warm the milk, butter, garlic powder, sea salt, and freshly cracked black pepper to taste until melted & very warm.

Make the Boursin mashed potatoes by adding the warm milk/butter mixture to the hot potatoes, along with the crumbled Boursin cheese.

Beat the potatoes with a hand mixer or hand masher until creamy and smooth. Taste & re-season if needed.

To serve, spoon the potatoes into a serving bowl and top with a dollop of butter, fresh chives, and freshly cracked black pepper to taste, if desired. Serve immediately. Enjoy.

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Boursin Mashed Potatoes

Course Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Colander
• Hand Mixer or Hand Masher

Ingredients

• 2 lbs. russet potatoes peeled and chopped into same-sized chunks
• ½ cup whole milk
• 2-3 tbsp butter to taste
• ¼ tsp garlic powder
• Sea salt and freshly cracked black pepper to taste
• 1 5.2-oz package Garlic and Fine Herbs Boursin Cheese, crumbled

Serving Options:

• Butter optional
• Chives snipped, optional

Instructions

• Cook the potatoes by placing them in a large pot of well-salted water and bringing to a boil over high heat. Cook until the potatoes are fork-tender, about 15–20 minutes.
• Drain the potatoes in a colander and return them to the hot pot over the stovetop for a minute or two to steam off excess moisture.
• Meanwhile, warm the milk, butter, garlic powder, sea salt, and freshly cracked black pepper to taste until melted & very warm.
• Make the Boursin mashed potatoes by adding the warm milk/butter mixture to the hot potatoes, along with the crumbled Boursin cheese.
• Beat the potatoes with a hand mixer or hand masher until creamy and smooth. Taste & re-season if needed.
• To serve, spoon the potatoes into a serving bowl and top with a dollop of butter, fresh chives, and freshly cracked black pepper to taste, if desired. Serve immediately. Enjoy.

I stumbled upon these Honey Gold Nibbles–the world’s smallest potatoes at my grocery store recently, and I had to get them. Being from Idaho, I love all types of potatoes, especially teeny, tiny, mini, baby potatoes! I kept it simple by seasoning them with my homemade Lawry’s seasoning salt and roasting them with shallots and garlic until golden brown & creamy inside. My daughter said they taste like mashed potato bites because they are so creamy, and the rest of us agreed! This tiny baby potato recipe was easy to make, we all loved them, and thought they paired nicely with flank steak, roasted tomatoes, and dinner rolls.

Roasted Mini Potatoes

Ingredients:

• 1 lb. mini, tiny, baby potatoes
• 1½ tbsp olive oil
• Homemade Lawry’s seasoning salt, to taste
• A pinch of crushed red pepper flakes, to taste
• Freshly cracked black pepper, to taste
• 1 shallot, chopped
• 1 clove of garlic, finely minced

Serving:

• Fresh parsley, finely minced
• Parmesan, freshly grated

How to Make Roasted Mini Potatoes:

Preheat the oven to 400 degrees.

On a small baking sheet, toss the mini, tiny, baby potatoes with olive oil until evenly coated. Season with seasoning salt, crushed red pepper flakes, and freshly cracked black pepper to taste. Toss to coat evenly.

Place in the oven to roast for 15 minutes.

Remove from the oven and add the shallots, tossing to mix everything well. Spread it out in an even layer and return to the oven for 5-7 minutes, or until the potatoes are tender and the shallots are soft & golden.

Remove from the oven and add the minced garlic, tossing to mix everything well. Spread it out in an even layer and return to the oven for 1-2 minutes.

Remove and top with fresh parsley.

Serve immediately with freshly grated Parmesan on the side. Enjoy.

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Roasted Mini Potatoes

Course Sides

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Rimmed Baking Sheet

Ingredients

• 1 lb. mini tiny, baby potatoes
• 1½ tbsp olive oil
• Homemade Lawry's seasoning salt to taste
• A pinch of crushed red pepper flakes to taste
• Freshly cracked black pepper to taste
• 1 shallot chopped
• 1 clove of garlic finely minced

Serving:

• Fresh parsley finely minced
• Parmesan freshly grated

Instructions

• Preheat the oven to 400 degrees.
• On a small baking sheet, toss the mini, tiny, baby potatoes with olive oil until evenly coated. Season with seasoning salt, crushed red pepper flakes, and freshly cracked black pepper to taste. Toss to coat evenly.
• Place in the oven to roast for 15 minutes.
• Remove from the oven and add the shallots, tossing to mix everything well. Spread it out in an even layer and return to the oven for 5-7 minutes, or until the potatoes are tender and the shallots are soft & golden.
• Remove from the oven and add the minced garlic, tossing to mix everything well. Spread it out in an even layer and return to the oven for 1-2 minutes.
• Remove and top with fresh parsley.
• Serve immediately with freshly grated Parmesan on the side. Enjoy.

I made this tasty kale salad with roasted sweet potato & chickpeas, along with crisp apple, red onion, and toasted pumpkin seeds, all tossed in a delicious vinaigrette that was inspired by a recipe I found on Two Peas and Their Pod. My husband and I loved this healthy salad and devoured our portions, but my son wasn’t as big a fan and didn’t like the chickpeas. I say, more for my husband and me! This delicious salad pairs nicely with caramelized onion & roasted garlic soup and some dinner rolls or crusty bread.

Sweet Potato Kale Salad

Sweet Potato & Chickpeas:

• 1 large sweet potato, cut into ½ inch cubes (about 2 cups)
• 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp ground cumin
• Sea salt and freshly cracked black pepper, to taste

Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp pure maple syrup, or more to taste
• 2 tsp Dijon mustard
• 1 clove of garlic, minced
• Sea salt and freshly cracked black pepper, to taste

Salad Ingredients:

• 3 cups kale, finely chopped
• 1 cup romaine, finely chopped
• 1 honeycrisp apple, chopped
• ¼ cup red onion, sliced
• ¼ cup pumpkin seeds (pepitas), toasted

Optional Ingredients Ideas:

• Cooked quinoa or farro (for added protein, grains, and texture)
• Goat cheese or Feta cheese, crumbles

How to Make a Sweet Potato Kale Salad

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Prepare the sweet potato and chickpeas by spreading them out onto the prepared baking sheet.

Drizzle with olive oil and toss until well coated.

Sprinkle with paprika, garlic powder, cumin, sea salt, and freshly cracked black pepper to taste. Toss again until well coated.

Roast for 20 to 25 minutes, stirring halfway through, or until the sweet potatoes are tender and the chickpeas slightly crispy.

Remove from oven and set aside to cool to room temperature.

Meanwhile, prepare the vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon, garlic, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside.

Prepare the salad by combining the finely chopped kale and romaine in a large bowl.

Top with the apple, onion, pumpkin seeds, cooled sweet potato, and cooled garbanzo beans.

Serve the salad by drizzling some of the well-shaken vinaigrette over it to taste, and tossing to coat evenly. Season with freshly cracked black pepper to taste.

Serve immediately and enjoy.

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Sweet Potato Kale Salad

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Small Jar

Ingredients

Sweet Potato & Chickpeas:

• 1 large sweet potato cut into ½ inch cubes (about 2 cups)
• 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp ground cumin
• Sea salt and freshly cracked black pepper to taste

Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp pure maple syrup or more to taste
• 2 tsp Dijon mustard
• 1 clove of garlic minced
• Sea salt and freshly cracked black pepper to taste

Salad Ingredients:

• 3 cups kale finely chopped
• 1 cup romaine finely chopped
• 1 honeycrisp apple chopped
• ¼ cup red onion sliced
• ¼ cup pumpkin seeds pepitas, toasted

Optional Ingredients Ideas:

• Cooked quinoa or farro for added protein, grains, and texture
• Goat cheese or Feta cheese crumbles

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Prepare the sweet potato and chickpeas by spreading them out onto the prepared baking sheet.
• Drizzle with olive oil and toss until well coated.
• Sprinkle with paprika, garlic powder, cumin, sea salt, and freshly cracked black pepper to taste. Toss again until well coated.
• Roast for 20 to 25 minutes, stirring halfway through, or until the sweet potatoes are tender and the chickpeas slightly crispy.
• Remove from oven and set aside to cool to room temperature.
• Meanwhile, prepare the vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon, garlic, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside.
• Prepare the salad by combining the finely chopped kale and romaine in a large bowl.
• Top with the apple, onion, pumpkin seeds, cooled sweet potato, and cooled garbanzo beans.
• Serve the salad by drizzling some of the well-shaken vinaigrette over it to taste, and tossing to coat evenly. Season with freshly cracked black pepper to taste.
• Serve immediately and enjoy.

These quick and easy mashed sweet potatoes with maple brown butter were so simple to make and turned out delicious! The potatoes were nice and creamy with a nutty, maple-brown butter flavor. We all loved and devoured them and thought they paired well with some roasted chicken and wilted spinach.

Mashed Sweet Potatoes with Maple Brown Butter

• 2 lbs. sweet potatoes, peeled and cut into 1-inch cubes
• 5 tbsp unsalted butter
• ¼ cup whole milk, warmed
• 1½ tbsp real maple syrup, to taste
• Sea salt and freshly cracked black pepper,  to taste
• 2 tbsp raw pecans, toasted and chopped (optional)

How to Make Mashed Sweet Potatoes with Maple Brown Butter

Add the sweet potatoes to a large pot of well-salted water, and bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, for about 10 to 15 minutes, until very tender when pierced with a fork.

Meanwhile, melt the butter over medium heat. Cook, watching carefully and stirring occasionally, until brown bits appear and the butter gives off a nutty aroma, about 3 minutes. Remove from the heat immediately. Carefully pour the melted butter into a small heatproof bowl, scraping the pan with a spatula to get all of the brown bits. Set aside.

Drain the cooked potatoes, and add them to the bowl of a stand mixer. Add the warm milk, maple syrup, sea salt, and freshly cracked black pepper, and mix on medium-low speed until the potatoes are creamy and smooth. Add the reserved brown butter and mix until just incorporated.

 Transfer the potatoes to a shallow serving bowl and sprinkle with the toasted pecans, if desired. Serve immediately. Enjoy.

Print

Mashed Sweet Potatoes with Maple Brown Butter

Course Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Small Saucepan

Ingredients

• 2 lbs. sweet potatoes peeled and cut into 1-inch cubes
• 5 tbsp unsalted butter
• ¼ cup whole milk warmed
• 1½ tbsp real maple syrup to taste
• Sea salt and freshly cracked black pepper to taste
• ¼ cup raw pecans toasted and chopped (optional)

Instructions

• Add the sweet potatoes to a large pot of well-salted water, and bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, for about 10 to 15 minutes, until very tender when pierced with a fork.
• Meanwhile, melt the butter over medium heat. Cook, watching carefully and stirring occasionally, until brown bits appear and the butter gives off a nutty aroma, about 3 minutes. Remove from the heat immediately. Carefully pour the melted butter into a small heatproof bowl, scraping the pan with a spatula to get all of the brown bits. Set aside.
• Drain the cooked potatoes, and add them to the bowl of a stand mixer. Add the warm milk, maple syrup, sea salt, and freshly cracked black pepper, and mix on medium-low speed until the potatoes are creamy and smooth. Add the reserved brown butter and mix until just incorporated.
• Transfer the potatoes to a shallow serving bowl and sprinkle with the toasted pecans, if desired. Serve immediately. Enjoy.

The post Mashed Sweet Potatoes with Maple Brown Butter first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/mashed-sweet-potatoes-with-maple-brown-butter/feed 0 108012 https://fortheloveofcooking.net/recipe/cheese-stuffed-potato-croquettes https://fortheloveofcooking.net/recipe/cheese-stuffed-potato-croquettes#comments Wed, 21 Jan 2026 03:01:18 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=107624 Bite-sized and bursting with flavor, these crispy cheese-stuffed potato croquettes will satisfy your craving for something crispy, creamy, and cheesy.  This easy cheese-stuffed potato croquettes recipe is such a great way to use up leftover creamy mashed potatoes! Instead of my go-to loaded croquette recipe, I decided to keep it simple–but still special, by stuffing...

Bite-sized and bursting with flavor, these crispy cheese-stuffed potato croquettes will satisfy your craving for something crispy, creamy, and cheesy. 

This easy cheese-stuffed potato croquettes recipe is such a great way to use up leftover creamy mashed potatoes! Instead of my go-to loaded croquette recipe, I decided to keep it simple–but still special, by stuffing the center of each mashed potato ball with sharp cheddar cheese. Yum!  They were crispy on the outside with creamy and cheesy centers! We loved them dipped in ranch dressing and barbecue sauce.

Cheese-Stuffed Potato Croquettes

Loaded Potato Croquettes:

• 1 cup plain panko crumbs
• ½ cup flour
• 1-2 eggs, well-whisked **1 jumbo or 2 small
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
•  1½ cups leftover creamy mashed potatoes
• ½ cup sharp cheddar cheese, diced into small cubes
• Vegetable Oil

Serving:

• Ranch dressing
• Barbecue sauce

How to Make Cheese-Stuffed Potato Croquettes:

Make a dredging station by placing the panko crumbs in a shallow bowl and season them with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.

Place the flour in a shallow bowl and season it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.

Whisk the egg in a shallow bowl and season it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.

Prepare the croquettes by scooping 1 tablespoon of mashed potatoes (using a cookie scooper), pressing a piece of cheese in the center, then adding another tablespoon of mashed potatoes to the top. Form into a round ball.

Roll the potato ball evenly in the flour, then the egg, and then into the panko crumbs. Place on a plate with parchment paper.  Repeat with the remaining potato and cheese.

Place into the refrigerator for 30 minutes. Side Note: Don’t skip this step; it helps the panko adhere to the potato balls.

Cook the croquettes by pouring oil into a small deep skillet and heating over medium-high heat until a thermometer registers 350 degrees.

Gently lower a few potato croquettes into the HOT oil with a slotted spoon and fry, rolling them in the oil, until deeply golden brown, 3-4 minutes.

Transfer to a wire cooling rack while cooking the remaining potato croquettes (this helps retain their crunch!). Repeat with the remaining potato croquettes.

Serve immediately with ranch dressing and barbecue sauce, if desired. Enjoy.

 

Print

Cheese-Stuffed Potato Croquettes

Course Appetizer, Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 9 croquettes

Author Pam - For the Love of Cooking

Equipment

• Deep Small Skillet
• Meat Thermometer
• Wire Cooling Rack

Ingredients

Loaded Potato Croquettes:

• 1 cup plain panko crumbs
• ½ cup flour
• 1-2 eggs well-whisked **1 jumbo or 2 small
• Sea salt and freshly cracked pepper to taste
• Garlic powder to taste
• 1½ cups leftover creamy mashed potatoes
• ½ cup sharp cheddar cheese diced into small cubes
• Vegetable Oil

Serving:

• Ranch dressing
• Barbecue sauce

Instructions

• Make a dredging station by placing the panko crumbs in a shallow bowl and season them with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
• Place the flour in a shallow bowl and season it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
• Whisk the egg in a shallow bowl and season it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
• Prepare the croquettes by scooping 1 tablespoon of mashed potatoes (using a cookie scooper), pressing a piece of cheese in the center, then adding another tablespoon of mashed potatoes to the top. Form into a round ball.
• Roll the potato ball evenly in the flour, then the egg, and then into the panko crumbs. Place on a plate with parchment paper.  Repeat with the remaining potato and cheese.
• Place into the refrigerator for 30 minutes. Side Note: Don’t skip this step; it helps the panko adhere to the potato balls.
• Cook the croquettes by pouring oil into a small deep skillet and heating over medium-high heat until a thermometer registers 350 degrees.
• Gently lower a few potato croquettes into the HOT oil with a slotted spoon and fry, rolling them in the oil, until deeply golden brown, 3-4 minutes.
• Transfer to a wire cooling rack while cooking the remaining potato croquettes (this helps retain their crunch!). Repeat with the remaining potato croquettes.
• Serve immediately with ranch dressing and barbecue sauce, if desired. Enjoy.

 

 

 

 

 

 

 

 

The post Cheese-Stuffed Potato Croquettes first appeared on For the Love of Cooking.]]>

I had some hard-boiled eggs and a bit of fresh dill in the fridge, along with two russet potatoes on the counter that needed to be used up, so I adapted an easy deviled egg potato salad recipe I found on Spend with Pennies to put them to good use. We all enjoyed this quick and simple potato salad and thought it paired nicely with some pork chops with caramelized shallots, marinated tomatoes, and a loaded garden salad.

Deviled Egg Potato Salad

Ingredients:

• 2 lbs. russet (or Yukon) potatoes, peeled and cut into 1-inch cubes
• 5 hard-boiled eggs
• 2 tbsp green onion, divided
• 1 tbsp yellow onion, minced  (**Soak the minced onion in ice water for 10 minutes if its flavor is too strong, dry on a paper towel)
• 1 celery rib, minced

Dressing:

• 1 cup mayonnaise
• 1 tbsp of Dijon mustard (can also use 2 tsp yellow mustard)
• 1 tbsp apple cider vinegar
• 1 tbsp fresh dill, chopped
• ⅛ tsp garlic powder
• ⅛ tsp celery salt
• Pinch of sugar, to taste, optional
• Sea salt and freshly cracked black pepper, to taste
• Paprika for garnish

How to Make a Deviled Egg Potato Salad

Prepare the hard-boiled eggs.

Add potatoes to a large pot of well-salted water and bring to a boil over medium-high heat. Cook just until the potatoes are fork-tender, about 8-10 minutes.

Drain and let the potatoes cool while you put together the rest of the salad.

In a small bowl, whisk together the mayonnaise, apple cider vinegar, fresh dill, garlic powder, celery salt, sugar, sea salt, and freshly cracked black pepper to taste. Set aside.

Cut 2 of the hard-boiled eggs in half and mash the yolks with a fork until smooth. Add the mashed yolks to the dressing and mix them in well.

Chop the egg whites and the remaining eggs, then place them in a large bowl.

Add half the green onion, onion, celery, and cooled potatoes.

Pour the dressing over the potato mixture and stir to combine.

Taste and season with sea salt and freshly cracked black pepper to taste.

Sprinkle the top with paprika and the remaining green onion slices. Serve and enjoy.

Print

Deviled Egg Potato Salad

Course Salad, Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Cooling Time: 20 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Large pot

Ingredients

Ingredients:

• 2 lbs russet or Yukon potatoes, peeled and cut into 1-inch cubes
• 5 hard-boiled eggs
• 2 tbsp green onion divided
• 1 tbsp yellow onion minced (**Soak the minced onion in ice water for 10 minutes if its flavor is too strong, dry on a paper towel)
• 1 celery rib minced

Dressing:

• 1 cup mayonnaise
• 1 tbsp of Dijon mustard can also use 2 tsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tbsp fresh dill chopped
• ⅛ tsp garlic powder
• ⅛ tsp celery salt
• Pinch of sugar to taste, optional
• Sea salt and freshly cracked black pepper to taste
• Paprika for garnish

Instructions

• Prepare the hard-boiled eggs.
• Add potatoes to a large pot of well-salted water and bring to a boil over medium-high heat. Cook just until the potatoes are fork-tender, about 8-10 minutes.
• Drain and let the potatoes cool while you put together the rest of the salad.
• In a small bowl, whisk together the mayonnaise, apple cider vinegar, fresh dill, garlic powder, celery salt, sugar, sea salt, and freshly cracked black pepper to taste. Set aside.
• Cut 2 of the hard-boiled eggs in half and mash the yolks with a fork until smooth. Add the mashed yolks to the dressing and mix them in well.
• Chop the egg whites and the remaining eggs, then place them in a large bowl.
• Add half the green onion, onion, celery, and cooled potatoes.
• Pour the dressing over the potato mixture and stir to combine.
• Taste and season with sea salt and freshly cracked black pepper to taste.
• Sprinkle the top with paprika and the remaining green onion slices. Serve and enjoy.

This roasted baby potatoes with onions and bacon recipe is easy to make, and pairs well with many different main dishes. I love the crisp outer layer of the potatoes with their creamy and tender centers, the salty, crispy bacon bits, and the sweet, tender, and caramelized onions–such a great combination. This baby potato side dish is always a hit, and we thought it paired well with roasted chicken, a simple (but tasty) salad, and some cheesy garlic bread.

Roasted Baby Potatoes with Onion and Bacon

Ingredients:

• 1½ lb tiny, baby new potatoes or baby red potatoes, larger ones halved
• ¼ yellow onion, chopped
• 2 slices of bacon, chopped into small pieces, to taste
• 2 tsp olive oil
• Garlic powder, to taste
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 1 large clove of garlic, minced
• 1 tbsp fresh parsley, chopped

Roasted Baby Potatoes with Onion and Bacon

Preheat the oven to 400 degrees.

Place the potatoes in a large saucepan of cold water, bring to a boil over medium-high heat, and cook until slightly tender, about 8-10 minutes. Drain and allow them to dry on a towel.

Season the baby potatoes and onion with olive oil, garlic powder, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste; toss to coat evenly.

Spread out evenly on a large baking sheet.

Sprinkle the bacon pieces among the potatoes and onions.

Place in the oven to roast for 10 minutes.

Gently flip everything with a spatula, and return to roasting for another 10-15 minutes, or until the potatoes are golden & tender, the onion is slightly caramelized, and the bacon is crispy and cooked.

Remove from the oven and sprinkle the parsley on top. Serve and enjoy.

Print

Roasted Baby Potatoes with Onion and Bacon

Course Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 1½ lb baby new potatoes or baby red potatoes larger ones halved
• ¼ yellow onion chopped
• 2 slices of bacon, chopped into small pieces
• 2 tsp olive oil
• Garlic powder to taste
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste
• 1 large clove of garlic minced
• 1 tbsp fresh parsley chopped

Instructions

• Preheat the oven to 400 degrees.
• Place the potatoes in a large saucepan of cold water, bring to a boil over medium-high heat, and cook until slightly tender, about 8-10 minutes. Drain and allow them to dry on a towel.
• Season the baby potatoes and onion with olive oil, garlic powder, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste; toss to coat evenly.
• Spread out evenly on a large baking sheet.
• Sprinkle the bacon pieces among the potatoes and onions.
• Place in the oven to roast for 10 minutes.
• Gently flip everything with a spatula, and return to roasting for another 10-15 minutes, or until the potatoes are golden & tender, the onion is slightly caramelized, and the bacon is crispy and cooked.
• Remove from the oven and sprinkle the parsley on top. Serve and enjoy.

I loved the combination of textures and flavors in this quick and easy holiday appetizer! The caramelized, tender sweet potato bites topped with creamy feta, sweet honey, and crunchy/tart pomegranate arils are a fantastic pairing of flavors, and we all devoured them. This easy sweet potato (or yam) recipe is perfect for this time of year as an appetizer, but also pairs nicely with a juicy steak, Provencal tian, and some buttery dinner rolls.

Sweet Potato Bites With Honey and Feta

Ingredients:

• 2 tbsp olive oil
• 1 sprig of thyme, leaves only, chopped
• Garlic powder, to taste
• Dash of cayenne pepper, to taste
• Sea salt and freshly cracked black pepper, to taste
• 2 large sweet potatoes (or yams), scrubbed well, and cut into ½-inch rounds

Serving:

• 2 tbsp honey, warmed
• 2 tbsp feta cheese crumbles
• 2 tbsp pomegranate arils
• Fresh parsley, finely chopped

How to Make Sweet Potato Bites With Honey and Feta:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

To a large bowl, add the olive oil, thyme leaves, garlic powder, cayenne pepper, sea salt, and freshly cracked black pepper to taste and mix until combined.

Add the sweet potato coins to the large bowl and toss until each potato slice is coated on both sides.

Place them out in an even layer on the prepared baking sheet.

Place in the oven and roast for 25-30 minutes, flipping them halfway through roasting time, until tender and caramelized.

Remove them from the oven and drizzle the sweet potato coins with some honey, then top with feta crumbles, pomegranate arils, and fresh parsley. 

Serve and enjoy.

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Sweet Potato Bites With Honey and Feta

Course Appetizer, Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large Bowl

Ingredients

• 2 tbsp olive oil
• 1 sprig of thyme leaves only, chopped
• Garlic powder to taste
• Dash of cayenne pepper to taste
• Sea salt and freshly cracked black pepper to taste
• 2 large sweet potatoes or yams, scrubbed well, and cut into ½-inch rounds

Serving:

• 2 tbsp honey warmed
• 2 tbsy feta cheese crumbles
• 2 tbsp pomegranate arils
• Fresh parsley finely chopped

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• To a large bowl, add the olive oil, thyme leaves, garlic powder, cayenne pepper, sea salt, and freshly cracked black pepper to taste and mix until combined.
• Add the sweet potato coins to the large bowl and toss until each potato slice is coated on both sides.
• Place them out in an even layer on the prepared baking sheet.
• Place in the oven and roast for 25-30 minutes, flipping them halfway through roasting time, until tender and caramelised.
• Remove them from the oven and drizzle the sweet potato coins with some honey, then top with feta crumbles, pomegranate arils, and fresh parsley.
• Serve and enjoy.

The potatoes are layered on their sides in this easy hasselback potato gratin recipe, to give you both creamy potato and singed edge in every bite. J. Kenji López-Alt’s (Serious Eats) recipe for hasselback potato gratin is fun to make, and makes the tastiest, decadent gratin with great texture & flavor. My whole family devoured these creamy, cheesy potatoes, and we thought they paired well with pork chops, roasted veggies, and some crusty rustic bread.

Hasselback Potato Gratin

Ingredients:

• 1½ oz Gruyère or Comté cheese, finely grated
• 1 oz Parmigiano-Reggiano cheese, finely grated
• 1 cup heavy cream
• ½ tbsp fresh thyme leaves, roughly chopped
• 1-2 cloves garlic, minced
• Sea salt and freshly ground black pepper, to taste
• 1½ lbs russet potatoes, peeled and sliced 1/8 inch thick on a mandoline slicer
• 1 tbsp unsalted butter

How to Make a Hasselback Potato Gratin

Adjust the rack to the middle position of the oven and preheat it to 400 degrees. Grease a small baking dish with butter.

Combine cheeses in a large bowl. Transfer ⅓ of the cheese mixture to a separate bowl and refrigerate until needed.

To the large bowl of cheese, add cream, thyme, and garlic. Season it generously with sea salt and freshly cracked black pepper.

Add the potato slices and toss them with your hands until every slice is coated with the cream mixture, making sure to separate any slices that are sticking together so the cream mixture gets between them.

Grab a handful of potatoes, organizing them into a neat stack, and lay them in the prepared baking dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potatoes, coat the slices with the cream mixture, and add to the baking dish.

Pour the excess cream/cheese mixture evenly over potatoes.

Cover tightly with foil and place in the oven to bake for 30 minutes.

Remove foil and continue baking until top is pale golden brown, about 30 minutes longer.

Carefully remove it from the oven, sprinkle with the remaining cheese, and return to the oven.

Bake until deep golden brown and crisp on top, about 20-30 minutes longer.

Remove from oven, let rest for a few minutes, and serve. Enjoy.

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Hasselback Potato Gratin

Course Sides

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Baking Dish
• Mandoline Slicer

Ingredients

• 1½ oz Gruyère or Comté cheese finely grated
• 1 oz Parmigiano-Reggiano cheese finely grated
• 1 cup heavy cream
• ½ tbsp fresh thyme leaves roughly chopped
• 1-2 cloves garlic minced
• Sea salt and freshly ground black pepper to taste
• 1½ lbs russet potatoes peeled and sliced 1/8 inch thick on a mandoline slicer
• 1 tbsp unsalted butter

Instructions

• Adjust the rack to the middle position of the oven and preheat it to 400 degrees. Grease a small baking dish with butter.
• Combine cheeses in a large bowl. Transfer ⅓ of the cheese mixture to a separate bowl and refrigerate until needed.
• To the large bowl of cheese, add cream, thyme, and garlic. Season it generously with sea salt and freshly cracked black pepper.
• Add the potato slices and toss them with your hands until every slice is coated with the cream mixture, making sure to separate any slices that are sticking together so the cream mixture gets between them.
• Grab a handful of potatoes, organizing them into a neat stack, and lay them in the prepared baking dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potatoes, coat the slices with the cream mixture, and add to the baking dish.
• Pour the excess cream/cheese mixture evenly over potatoes.
• Cover tightly with foil and place in the oven to bake for 30 minutes.
• Remove foil and continue baking until top is pale golden brown, about 30 minutes longer.
• Carefully remove it from the oven, sprinkle with the remaining cheese, and return to the oven.
• Bake until deep golden brown and crisp on top, about 20-30 minutes longer.
• Remove from oven, let rest for a few minutes, and serve. Enjoy.