Tag: potatoes

Air Fryer Homemade Fries

“I bought some fries for the burgers tonight…” The Mr, the other night. My response, “Why in the world did you buy fries? I will make air fryer homemade fries!” The Mr, “Well, you never know…it’s easier to just use the premade ones.” Me: “Nope, it takes all of 3 minutes to make homemade ones and they are SO MUCH BETTER.” 

That’s an actual conversation from earlier this week. I don’t know what kind of fries are made when I am not home, but if I am around, I am grabbing some Yukon Gold potatoes (or others, if you don’t have Yukon Gold) and I am making homemade fries.

When I say that it takes all of 3 minutes to prep them, I promise, I am not lying. The longest piece of these delicious fries is cutting them. A little toss in olive oil, some salt, Parmesan, and parsley and you are set. And I swear, they come out like a great pub fry every single time. 

Some “from scratch” recipes take longer than you care for them to but, at least for me, you try to do them more often than not because it’s better for your family. This is not the case here. You’ll be making your own, beautiful air fryer homemade fries every time a burger, brat, or hotdog is served! 

Let’s get cooking! 

Your Ingredients (4-6 servings)

  • 1 ½ pounds Yukon Gold potatoes (or your other favorite potato)
  • 1 tablespoon olive oil 
  • ¼ cup grated Parmesan cheese 
  • 1 tablespoon parsley 
  • 1 teaspoon-½ tablespoon kosher salt 

Your Steps to Air Fryer Homemade Fries

Preheat the air fryer to 400 degrees. Meanwhile, cut the potatoes into ¼-⅓ inch slices. Then cut into sticks. Toss the fries with olive oil. Then add Parmesan, parsley, and kosher salt. Honestly, I don’t measure the parsley and salt. I just pour it into my palm to get a feel for how much I have and sprinkle in. 

Put the fries into the basket and toss. Cook for 15-20 minutes, shaking/stirring the fries every 5 minutes or so. Cook until they have reached a desired color. Enjoy with your latest grilled protein! 

Simple beginnings.
Cut them up!
Season them up!
Air fry them up!
Let’s eat!

If you’re looking to fancy up your potato game, give these smashed baby potatoes a try! They are not hard, but they sure turn out amazing!

Air Fryer Homemade Fries

You won't be buying frozen bag fries again after you give these homemade air fryer fries a try! So simple and beyond good, this will become a go to recipe for those grill nights and more!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4

Equipment

Ingredients
  

  • 1 ½ pounds Yukon Gold potatoes or your other favorite potato
  • 1 tablespoon olive oil
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon parsley
  • 1 teaspoon-½ tablespoon kosher salt

Instructions
 

  • Preheat the air fryer to 400 degrees. Meanwhile, cut the potatoes into ¼-⅓ inch slices. Then cut into sticks.
  • Toss the fries with olive oil.
  • Then add Parmesan, parsley, and kosher salt. Toss again.
  • Put the fries into the basket and toss.
  • Cook for 15-20 minutes, shaking/stirring the fries every 5 minutes or so. Cook until they have reached a desired color.
Keyword air fryer, french fries, homemade fries, Potatoes, Yukon Gold
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Need some dishes to pass?

Check out my Cooking page for more inspiration. Or maybe I can share a few of my favs below!

JessLeave a comment

Smashed Baby Potatoes

It makes me sad that potatoes get a bad rap. Just because we love to fry and make indulgent mashed potatoes out of them, doesn’t make them inherently bad. It’s all about how potatoes are prepared and let me tell you, I haven’t met a roasted potato that I didn’t like or felt bad about eating. The crispy skin. The spices we top them with; it’s all just so good. Case in point: these delicious smashed baby potatoes that my friends on Instagram couldn’t get enough of!

Before we jump to the recipe, let’s talk about why potatoes are a great food. What is it that they provide?

  • They are rich in vitamin C (No scurvy for us!)
  • Potatoes are high in potassium, aiding our heart, muscles, and nervous system
  • The fiber in potatoes is great for our digestive system

Learn more here! 

If you’ve been here a while, you know I love whole foods. I look to make meals nutrient dense, and it seems potatoes fit the bill: they are full of energy and great nutrients. Let’s cook some up!

Now, I will be honest, there is some very hands off prep work required for these potatoes. Don’t rush it. You’ll thank me when you do all the steps. When I tell you to let them cool in the once boiling water, I mean it. Walk away from the stove. Don’t even think about them. It will take longer than you think, but it will be worth it! 

Your Ingredients

  • 1 ½ pounds baby potatoes
  • 2 tablespoons kosher salt
  • 1 garlic clove
  • 1 ½ tablespoons olive oil 
  • ¼ cup grated parmesan cheese
  • Kosher salt, pepper, ground rosemary, to taste

Your Steps to Smashed Baby Potatoes 

Place the potatoes in a medium-large saucepan. Add 2 tablespoons of kosher salt and crushed garlic clove. Cover with water. Bring to a rolling boil over medium high heat. Remove from heat and allow potatoes to sit in the water until room temperature (at least 90 minutes). (I am telling you, just walk away. Find something else to do 🙂 ) 

Once cooled, drain the potatoes. Toss with olive oil, parmesan cheese, kosher salt, pepper, and ground rosemary. I wish I could give you a measurement, but it’s just too painful for me to measure. If you need it, I would say about ½ teaspoon a piece. I simply pour a little in my palm and toss it in. 

Preheat the oven to 425 degrees. Place the potatoes on a baking sheet that’s been sprayed with non-stick cooking spray. Using a flat bottomed cup (I use a fermentation tamper), smash each potato with some force. 

Bake the potatoes for 15-20 minutes, until crispy. Optional: For a little more indulgence, toss the potatoes in some melted butter before baking them as well. It will take them to the next level, but I am all about taking the healthier twist! Serve with your favorite grilled protein. You’ll thank me! 

Prep the potatoes and boil!
Season them up!
Smash them up!
Let’s bake them!
Perfection!

Smashed Baby Potatoes

Looking for a great side dish for that favorite protein? Give these delicious and simple smashed baby potatoes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 4 people

Equipment

Ingredients
  

  • 1 ½ pounds baby potatoes
  • 2 tablespoons kosher salt
  • 1 garlic clove
  • 1 ½ tablespoons olive oil
  • ¼ cup grated parmesan cheese
  • Kosher salt pepper, ground rosemary, to taste

Instructions
 

  • Place the potatoes in a medium-large saucepan. Add 2 tablespoons of kosher salt and crushed garlic clove. Cover with water. Bring to a rolling boil over medium high heat. Remove from heat and allow potatoes to sit in the water until room temperature (at least 90 minutes).
  • Once cooled, drain the potatoes. Toss with olive oil, parmesan cheese, kosher salt, pepper, and ground rosemary. If you need a measurement, I would say about ½ teaspoon a piece. I simply pour a little in my palm and toss it in.
  • Preheat the oven to 425 degrees. Place the potatoes on a baking sheet that’s been sprayed with non-stick cooking spray. Using a flat bottomed cup (I use a fermentation tamper), smash each potato with some force.
  • Bake the potatoes for 15-20 minutes, until crispy.

Notes

Optional: For a little more indulgence, toss the potatoes in some melted butter before baking them as well.
Keyword chicken parmesan, garlic, Potatoes, roasted potatoes, rosemary, sides, smashed potatoes
Tried this recipe?Let us know how it was!

Jess1 Comment

Grandma’s German Potato Salad

My Grandma’s German Potato Salad. 

I wasn’t sure if I should share this or keep it a secret in our family, but that just seems silly. The world can always use another ‘grandma’ recipe. One written on a half sheet of paper in beautiful cursive, feeling as though it was just written yesterday and written decades ago at the same time. We all need that in our digital world, right? 

Growing up, my parents had moved about four hours north of all of their family (they grew up about a mile apart in a suburb of Milwaukee) so we didn’t see family as often as most. But my mom’s mom would come up for a week each summer. Special traditions filled that week. We would swim. Grandma would walk every day. You sure couldn’t interrupt grandma and mom’s Scrabble game.

Tradition also surrounded the food we ate: We ALWAYS had a fish fry. My grandma would buy Lorna Doone shortbread cookies, Oreos, and Pecan Sandies. We also always had breaded and pan fried pork chops with German Potato Salad. I, for one, am not someone who loved getting all the little bits of meat off the bone of the pork chops so my mom would watch my plate and steal up those bones to nibble on. Fond memories, to be certain. 

But the German Potato Salad?

I NEVER ate it growing up. Maybe I tried it once at a young age, and decided it wasn’t for me; I can’t be certain. But I know that I “didn’t like it,” and never ate it, even as I was going into high school. 

I think I might have been in my twenties when I thought, “Maybe I should give this a try again.” And my goodness, I was instantly in love. The sweet sour from the dressing. The perfect combination of potatoes, onions, and bacon. So dang good. 

And I am so dang happy to share it with you. My grandma was the most wonderful woman with the biggest heart, a love for theater and acting, and just a joy. I hope you can taste it in this recipe when you share it with your family. 

Your Ingredients 

  • 3 pounds potatoes
  • 5-6 slices of bacon, depending on quality
  • 1 medium onion, chopped
  • ½ cup white vinegar
  • ½ cup water
  • ½ cup granulated sugar 
  • ½ – 1 tablespoon flour
  • Salt and pepper, to taste

Your Steps to Grandma’s German Potato Salad

Leaving the skin on the potatoes, boil whole in salted water until fork tender. While the potatoes are boiling, fry bacon until crispy, reserving about half of the drippings. 

Slice and layer the potatoes in a shallow dish, sprinkling each layer with salt and pepper and adding chopped onions and bacon to each layer. 

In the reserved bacon drippings, add the flour. Whisk until a roux is formed. Add the sugar and then the vinegar and water. Bring to a boil, stirring constantly until thick.

Pour sauce over the potatoes and stir. Taste, and add more sauce as necessary. This potato salad is best if made the day before so the flavors can sink into the potatoes, but can be served right away as well. 

Note: My mom loves her potato salad on the juicy side, so she recommends doing ¾ cup of vinegar, water, and sugar. I mean, it doesn’t hurt to have extra, but I wanted to stay true to my grandma’s handwriting. 

Boil up the potatoes in salted water.
We’ve got it all set.
Slice the cooled potatoes
Layer it up!
Pour on the sauce.
Serve it up!

Grandma’s German Potato Salad

A passed down recipe, grandma’s German potato salad is simple to make and full of that sweet sour taste of vinegar and sugar coming together!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 12

Equipment

Ingredients
  

  • 3 pounds potatoes
  • 5-6 slices of bacon
  • Green onions or regular onions chopped
  • ½ cup white vinegar
  • ½ cup water
  • ½ cup granulated sugar
  • ½ – 1 tablespoon flour
  • Salt and pepper to taste

Instructions
 

  • Leaving the skin on the potatoes, boil whole in salted water until fork tender. While the potatoes are boiling, fry bacon until crispy, reserving about half of the drippings.
  • Slice and layer the potatoes in a shallow dish, sprinkling each layer with salt and pepper and adding chopped onions and bacon to each layer.
  • In the reserved bacon drippings, add the flour. Whisk until a roux is formed. Add the sugar and then the vinegar and water. Bring to a boil, stirring constantly until thick.
  • Pour sauce over the potatoes and stir. Taste, and add more sauce as necessary. This potato salad is best if made the day before so the flavors can sink into the potatoes, but can be served right away as well.
Keyword German potato salad, potato, potato salad, Potatoes, side dishes, summer side dish
Tried this recipe?Let us know how it was!

Looking for some other fun recipes?

Check out a couple of the posts below!

Summer Garden Orzo Salad

JessLeave a comment

Cheesy Kielbasa and Potato Soup

It’s no secret that if you asked me about my favorite category of food, I would say soups and stews without hesitation. I love the creation of them; the chopping, the fact that you don’t really have to measure, the slow cooking on the stove that you get to walk over and lovingly stir throughout the cook time. I love all of it. So when the temperature really began to drop and our evenings got a little less chaotic, I immediately set out to create a new soup recipe: Cheesy Kielbasa and Potato Soup.

I didn’t grow up eating kielbasa. Looking back, I don’t know why because it seems like a perfect meal for our little family of four. However, the Mr. did; so when we got married, it quickly became a staple every couple weeks. It’s great because it keeps well in the fridge so you can grab it at the grocery store and save it for the hectic nights. And my kids LOVE it. 

Generally speaking, if we aren’t eating it with scalloped potatoes and green beans (my kid’s favorite), we are mixing it up in this Kielbasa Quinoa Bowl (SO DANG GOOD!), and now we will add this recipe for Cheesy Kielbasa and Potato Soup to the list of go to kielbasa recipes. 

Think of this soup as your traditional potato and ham soup with a twist. The kielbasa adds another layer of flavor with its own unique spice blend. Let’s get cooking!

Your Ingredients 

  • 1 ½ tablespoons olive oil 
  • 1 cup diced celery
  • ¾ cup diced onion
  • 4 cups diced potato (I leave the skin on)
  • 3 cloves garlic, minced
  • 3 cups chicken stock 
  • 2 cups diced kielbasa
  • ½ teaspoon pepper 
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 ½ cups milk 
  • 1 ½ -2 cups freshly shredded cheddar cheese 
  • Salt, to taste 

Your Steps to Cheesy Kielbasa and Potato Soup 

In a large dutch oven (Bring on the cast iron. I love it so much!), heat the olive oil over medium. Once hot, add celery and onion. Cook until soft, about 10 minutes. Add potatoes and garlic and cook for an additional 5 minutes, giving some color to the potatoes. Slowly add chicken stock and pepper, cooking until the potatoes are soft, approximately 10 minutes. 

While the potatoes are cooking, heat a saucepan. Cook the diced kielbasa until just crispy, about 5 minutes. Kielbasa can be oily, so this will pull that excess oil rather than adding it to the soup. Remove the sausage from the pan, and place on a paper towel. Reserve the grease and add enough butter to reach 2 tablespoons of fat. Stir in flour and whisk until the roux starts to bubble. Continue to whisk for about 2 minutes over medium heat.

SLOWLY stir in the milk, ⅓ of a cup at a time, whisking the whole time. Once the milk has been incorporated, stir it into the simmered vegetables. Add freshly shredded cheese (This matters. Pre shredded cheese doesn’t melt as well) and the kielbasa. Cook over low-medium heat until the cheese has incorporated. Serve it up with some fresh bread, a salad, and top with parsley if you choose! 

Chopped onions, potatoes, and celery
Chop, chop, chop.
Softening the vegetables.
Soften up those veggies!
Adding color to the kielbasa
Crisp up that sausage.
Gotta love a beautiful roux.
Cheesy kielbasa and potato soup
Perfection. Let’s eat!

Cheesy Kielbasa and Potato Soup

Grab your dutch oven and cook up a batch of this comforting and cozy cheesy kielbasa and potato soup for you and your family!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings 6 servings

Equipment

Ingredients
  

  • 1 ½ tablespoons olive oil
  • 1 cup diced celery
  • ¾ cup diced onion
  • 4 cups diced potato I leave the skin on
  • 3 cloves garlic minced
  • 3 cups chicken stock
  • 2 cups diced kielbasa
  • ½ teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 ½ cups milk
  • 1 ½ -2 cups freshly shredded cheddar cheese
  • Salt to taste

Instructions
 

  • In a large dutch oven, heat the olive oil over medium. Once hot, add celery and onion. Cook until soft, about 10 minutes. Add potatoes and garlic and cook for an additional 5 minutes, giving some color to the potatoes. Slowly add chicken stock and pepper, cooking until the potatoes are soft, approximately 10 minutes. 
  • While the potatoes are cooking, heat a saucepan.
  • Cook the diced kielbasa until just crispy, about 5 minutes. Kielbasa can be oily, so this will pull that excess oil rather than adding it to the soup. Remove the sausage from the pan, and place on a paper towel.
  • Reserve the grease and add enough butter to reach 2 tablespoons of fat. Stir in flour and whisk until the roux starts to bubble. Continue to whisk for about 2 minutes over medium heat.
  • SLOWLY stir in the milk, ⅓ of a cup at a time, whisking the whole time. Once the milk has been incorporated, stir it into the simmered vegetables.
  • Add freshly shredded cheese (This matters. Pre shredded cheese doesn’t melt as well) and the kielbasa.
  • Cook over low-medium heat until the cheese has incorporated.
  • Serve it up with some fresh bread, a salad, and top with parsley if you choose!

Notes

Note: If you or someone you love is gluten free, you can totally skip the roux. Simply add the milk (preferably 2% to thicken the soup up a bit) to the chicken stock and skip the flour and butter. 
Also, if you want to thicken your soup without the flour and butter, an option is to hit the soup with an immersion blender for just a bit before you add the kielbasa and cheese. This is a great way to given the perception of a creamy soup without adding the extra stuff. 
Tried this recipe?Let us know how it was!

Oh the Soups you can make!

If you dug this soup, I have a few more favorites that you may want to try!

JessLeave a comment

Potato Soup with Rosemary and Thyme

Recently my little one was home, sick. Okay, she isn’t really little. She’s almost 8, but the Mr. and I will likely always call her little one. She was home, sick, and didn’t have much of an appetite at all. Dinner rolled around and our plan had been to pick up sub sandwiches for the busy night ahead. However, her request was, “Can you make me some potato soup mama?” Who says no to that? So I set out to create a new little recipe for her and also for all of you. A simple and quick recipe (she hadn’t eaten all day!) with flavor. Out came some delicious and simple potato soup with rosemary and thyme. 

While she napped, I had worked on updating my blog and found that I had 18 (eighteen!) soups already. So when she requested potato soup, I wanted to mix it up. Most of my potato soups have cheese in them. Being sick, I figured cheese wasn’t the best choice. I also wanted to add some herbs I don’t normally add. Thyme seemed a good fit, and rosemary always pairs well with potatoes. 

So here is my mini me’s potato soup. It sat well with her tummy and she ate it all. I hope you enjoy the comfort in it as well!

Your Ingredients for Potato Soup with Rosemary and Thyme

  • 3 cups diced potatoes (peeled or not, your choice)
  • 1 ½ cups diced celery
  • 1 cup diced onions 
  • ½ tablespoon minced garlic 
  • 1 ½ tablespoon olive oil 
  • 2 ½ cups chicken stock 
  • 2 cups milk 
  • ½ teaspoon pepper 
  • ½ teaspoon thyme
  • ¼-½ teaspoon rosemary
  • salt, to taste

Your Steps to Potato Soup with Rosemary and Thyme

In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes. Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil. Cook until the potatoes are soft, 10-15 minutes. 

Once soft, remove 2-3 cups of the mixture and blend with an immersion blender until smooth. The amount is dependent on how creamy or brothy you want your soup. Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary. Allow to simmer over low heat for an additional 5-10 minutes. 

All the vegetables
Simmered up.
Add in the blended vegetables.
Creamy and perfect.

My tool of the trade?

I adore my Kitchen Aid immersion blender. I use it for ALLLL the cooking and creating. It’s worth being the extra tool in your kitchen.

Potato Soup with Rosemary and Thyme

This potato soup with rosemary and thyme is the ticket if you need a quick and simple meal that's full of flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish, Soup
Cuisine American
Servings 4 people

Equipment

Ingredients
  

  • 3 cups diced potatoes peeled or not, your choice
  • 1 ½ cups diced celery
  • 1 cup diced onions
  • 1 ½ tablespoons olive oil
  • ½ tablespoon minced garlic
  • 2 ½ cups chicken stock
  • 2 cups milk
  • ½ teaspoon pepper
  • ½ teaspoon thyme
  • ¼-½ teaspoon rosemary

Instructions
 

  • In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes.
  • Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil.
  • Cook until the potatoes are soft, 10-15 minutes.
  • Once soft, remove 2-3 cups of the mixture and blend with a stick blender until smooth.
  • The amount is dependent on how creamy or brothy you want your soup.
  • Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary.
  • Allow to simmer over low heat for an additional 5-10 minutes.
Keyword Potato Soup, Potatoes, rosemary, soup, thyme
Tried this recipe?Let us know how it was!

Looking for other great recipes?

JessLeave a comment