Vegetarian

November 18, 2021 Air Fryer

Roasted Air Fryer Carrots

These air fryer carrots are perfectly roasted in just 20 minutes! With five very simple ingredients, these will quickly become your favorite healthy side dish.

air fryer carrots in air fryer basket with fresh parsley and parmesan cheese on top

What Makes This Recipe So Good

It requires just five ingredients you probably already have on-hand! Carrots, olive oil, thyme, salt, and pepper are all you’ll need to make this delicious side.
They’re perfectly seasoned and cooked until tender! This recipe works to bring out the flavor of fresh carrots. The simple seasoning allows their naturally delicious taste to shine!
It comes together in two very quick and easy steps! Start by tossing all ingredients in a bowl before transferring to your air fryer. Then, give the carrots a quick shake halfway through cooking before serving and enjoying.

Key Ingredients

Carrots – To prepare the carrots for this recipe, start by giving them a quick rinse under cold water. Once dry, peel and remove the skin from each carrot along with 1/2-inch from the top. Last, slice the carrots any way you’d like before roasting and eating!

Fresh Thyme – A sprinkling of fresh thyme does an incredible job at bringing out the natural earthy flavor of the carrots. I prefer fresh thyme for how light and complimentary it is in this air fryer carrots recipe. However, you can use any fresh herb you’d like in place of the thyme in this recipe.

Chef’s Tips

Depending on the size of your carrots, they may cook in less or more time than instructed. I cut my carrots into about 2-inch pieces, then after 20 minutes they were perfectly roasted. However, evaluate how quickly your carrots are cooking at the halfway mark and adjust the time from there!
Finish these carrots off with an extra sprinkling of fresh herbs and maybe some savory parmesan cheese. Again, keep the seasonings light as to not overpower that delicious, fresh carrot flavor.
Serve these air fryer carrots however you’d like! I love enjoying mine as a healthy side dish with lunch or dinner. I’ve even tossed them into salads for an exciting and healthy addition!

Other Air Fryer Recipes You’ll Love

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Air Fryer Carrots

These air fryer carrots are perfectly roasted in just 20 minutes! With five very simple ingredients, these will quickly become your favorite healthy side dish.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Side Dish

Cuisine: American

Keyword: fewer than 5 ingredients, healthy side dish, less than 20 minutes

Servings: servings

Calories: 56kcal

Author: Cheryl Malik

Equipment

Air Fryer
Large bowl

Ingredients

1 pound carrots peeled and chopped
1 teaspoon olive oil see Notes
1 sprig fresh thyme
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Place all ingredients in a large bowl and toss to coat carrots in seasoning.
Transfer carrots to air fryer tray or basket and cook at 380° Fahrenheit for 20 minutes, pausing to shake halfway through.

Notes

Olive Oil: Feel free to use any vegetable oil in place of the olive oil in this recipe. Avocado oil also works perfectly and has a delightfully mild taste!

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including toppings. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

November 2, 2021 Easy

How to Thicken Mashed Potatoes (5 Ways!)

Cook confidently with a handful of tricks to easily and quickly thicken mashed potatoes! These methods take no more than a few minutes and just one ingredient.

overhead image of mashed potatoes in a pot with butter and a wooden spoon

What Makes These Methods So Good

They’re perfect for when you’re short on time! Simply and effectively use any of these five methods to thicken mashed potatoes and have them on the dinner table in no time.
Some require no additional ingredients. We include five options so that anyone with any ingredients or cooking equipment is able to salvage their potatoes.
They won’t affect the taste of your delicious mashed potatoes! The only thing these do is thicken the texture. Therefore, you can use any of these methods confidently, knowing they won’t at all ruin your potatoes.

The 5 Methods

Use a Thickening Agent – Thickening agents such as corn starch or flour are super effective in, you guessed it, thickening recipes. I recommend corn starch when thickening mashed potatoes as it does very little to affect the taste of your side dish. Flour, on the other hand, can sometimes give potatoes a chalky taste/texture. To use a thickening agent to thicken mashed potatoes, simply add just one tablespoon at a time until you’ve reached your desired consistency.

Heat in a Pot – Place thin mashed potatoes in a pot over medium heat and stir every minute or so. Leave the pot uncovered to allow moisture to evaporate, until you’ve reached your desired consistency.

Add Dehydrated Potatoes – My personal favorite quick and easy method involves stirring one tablespoon of dehydrated potatoes into your mashed potatoes at a time until you’ve reached your desired consistency. Dehydrated potatoes not only do an amazing job at thickening mashed potatoes in mere seconds, but they enhance that delicious, smooth flavor.

Bake in a Shallow Dish – This method works similarly to heating the runny potatoes in a pot. By baking them, uncovered, in a shallow baking dish, we encourage moisture to evaporate out of the potatoes. To do this, transfer your mashed potatoes to a baking dish and place them in a 350° Fahrenheit oven. Leave them to cook for about 10 minutes or until you’ve reached your desired consistency.

Cook Additional Potatoes – Another one of my more preferred thickening methods is adding in extra cooked potatoes. For this trick, peel and boil/cook potatoes exactly how you would to make mashed potatoes. Once super soft, give them a quick mash before adding them straight into your thin mashed potatoes. Continue adding cooked potatoes until you’ve reached your desired consistency.

Chef’s Tips

Avoid over-mixing and mashing your potatoes! Over-worked mashed potatoes will cause them to take on a gluey and unappetizing texture.
Learn from your mistakes and avoid runny mashed potatoes next time you make them. My trick for this is to mash the potatoes before introducing any liquid. Boiled potatoes will hold on to a surprising amount of water that will only become visible once mashed. Therefore, give them a “dry” mash to determine their consistency before adding any milk or butter.
Whatever you do, don’t give up and throw away your mashed potatoes! Unsalvageable thin mashed potatoes can be turned into a delicious soup and/or added to a casserole.

Dehydrated potatoes being poured into a pot of mashed potatoes

Other Helpful How Tos

Print Recipe

How to Thicken Mashed Potatoes (5 Ways)

Cook confidently with a handful of tricks to easily and quickly thicken mashed potatoes! These methods take no more than a few minutes and just one ingredient.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: side dish, thanksgiving, tips and tricks

Servings:

Calories: 106kcal

Author: Cheryl Malik

Equipment

Medium pot
9×13 baking dish

Ingredients

4 cups runny mashed potatoes
cornstarch optional
dehydrated potatoes optional
additional potatoes peeled, boiled, and mashed; optional

Instructions

Method 1 – Use a Thickening Agent

Add one tablespoon of corn starch at a time until you've reached your desired consistency.

Method 2 – Heat in a Pot

Stir in a pot over medium heat, uncovered until moisture evaporates and you’ve reached your desired consistency. Stir every minute, but be careful not to over-stir as this can result in gummy mashed potatoes.

Method 3 – Add Dehydrated Potatoes

Add one tablespoon at a time until you reach your desired consistency.

Method 4 – Bake in a Shallow Dish

Bake in a shallow baking dish at 350° Fahrenheit, uncovered for about 10 minutes, allowing moisture to evaporate.

Method 5 – Cook Additional Potatoes

Cook additional potatoes, then mash them and stir into your runny mashed potatoes until you’ve reached your desired consistency.

Notes

Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

October 28, 2021 Fall

Southern Smothered Potatoes

Tender smothered potatoes are a classic Southern side dish that belongs on your dinner table! Perfect with a variety of main courses for breakfast, lunch, or dinner, these rich pan-fried potatoes and onions are tossed in flour, salt, and pepper for a perfectly crisp outer shell.

Smothered potatoes in a bowl positioned toward the right side of the image so you only see half the bowl

What Makes This Recipe So Good

This Southern recipe has everything you love – rich butter, starchy potatoes, caramelized onions, fragrant garlic. This is one of those recipes that you’ll want to make for every meal. They’re THAT GOOD!
Smothered potatoes are incredibly versatile. They make a great side dish for steak, chicken, pork, or even a breakfast dish. Top them with cheese, sour cream, fresh herbs, bacon gravy, hollandaise sauce, or whatever you love! You could even mix in some smoked sausage and peppers or kielbasa for an easy one-pan meal.

Key Ingredients

Potatoes – Any potatoes will work for smothered potatoes, but I prefer yellow potatoes for their taste and texture. If you only have Russet or red, though, that’s totally fine.

All-Purpose Flour – A very light coating of flour helps the potatoes get deliciously crispy on the outside, while keeping them tender and creamy inside.

Onions – For a little flavor and texture. Red, white, or yellow onion will work. Just slice them thin! If you’re not sure the best way to slice or dice an onion, check out this post from 40 Aprons for the best and easiest method.

Chef’s Tips

With the potatoes sliced so thin, they’ll be very delicate. Be gentle both when you’re tossing them in the flour and when you’re flipping them in the skillet. They can tear easily!
For smothered potatoes with even more flavor, add a little paprika, garlic powder, onion powder, cayenne pepper, chili powder, cajun seasoning, dried rosemary, or dried thyme.
Slice the potatoes evenly so they cook evenly! The easiest way to slice them is with a mandoline slicer. That handy gadget lets you set the thickness you want, then you just drag the potato down the blade and voila! Perfectly uniform sliced potatoes.

Try These Side Dishes, Too

Print Recipe

Smothered Potatoes

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Side Dish

Cuisine: American

Keyword: holiday dinner, meat and potatoes, pan fried

Servings:

Calories: 151kcal

Author: Cheryl Malik

Equipment

Large bowl
Cast iron skillet (or other large skillet) with lid
Silicone spatula

Ingredients

3 medium yellow potatoes thinly sliced
1 medium onion thinly sliced
2 cloves garlic chopped
salt to taste
pepper to taste
2 tablespoons all-purpose flour see Notes
3 tablespoons butter see Notes
⅓ cup chicken broth see Notes

Instructions

Place potatoes, onions, and garlic in large bowl. Season with salt and pepper to taste. Toss well to coat potatoes and onions thoroughly.
Sprinkle flour in bowl. Toss to thoroughly coat potatoes and onions in flour.
Warm cast-iron skillet over medium-high heat. Add butter and melt, then add potatoes and onions. Cook 10 minutes total, carefully flipping potatoes over frequently to prevent burning.
After 10 minutes, pour chicken broth into skillet. Cover skillet with lid. Cook another 10 minutes or until potatoes are tender. Serve warm.

Notes

Make it Gluten Free: Use a gluten-free all-purpose flour and make sure your chicken broth is gluten free.
Make it Dairy Free: Use a dairy-free butter.
Make it Vegetarian: Use vegetable broth instead of chicken broth.

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

October 19, 2021 Easy

How to Reheat Mashed Potatoes (3 Ways!)

These are the best and easiest ways to reheat mashed potatoes! Whether you’re prepping your potatoes ahead of time, or simply looking to enjoy leftovers, give these methods a try for perfectly smooth and hot mashed potatoes.

pouring milk into a bowl of mashed potatoes and butter

What Makes These Methods So Good

Each method involves additional milk and butter, making them extra rich and delicious! These reheated mashed potatoes are arguably even more delicious than the fresh kind.
They’re not dry at all! I’m sure if you’ve tried to reheat mashed potatoes before, you’ve found they turn out unappetizingly dry. Well these methods introduce and lock in as much moisture to the potatoes as possibly, making them extra soft and creamy!
They’re all equally as quick and easy! Each reheat method involves only two steps, helping you get warm mashed potatoes on the dinner table in no time.

close-up image of mashed potatoes, milk, and butter in a pot

How to Reheat Leftover Mashed Potatoes

In the microwave: I’m sure we’ve all tried this method before, but trust me, you’ve never tried it quite like this. First, you’ll want to heat your potatoes in the microwave set at half power. This will avoid drawing out too much moisture from your mashed potatoes. Then, once warm, stir in some extra butter and milk to bring your potatoes back to life – they’ll be good as new!

In the oven: This hands-off technique requires a bit more time than the other two, but is probably my favorite. Transfer your mashed potatoes to a baking dish and cover with a couple tablespoons of butter and milk. Don’t stir anything, instead just cover the dish with foil. Then, bake it for about 25 minutes or until warm throughout. Once warm, give the potatoes a stir and trust me when I tell you they’ll taste fresh and delicious!

On the stove: Place leftover mashed potatoes in a pot with a tablespoon of butter and some milk. Warm the potatoes over low heat on the stove, being sure to give them a quick stir at least every minute. Once warm throughout, remove them from the heat and enjoy!

Tips for Success

It is essential that you reintroduce at least some moisture to reheated mashed potatoes. Therefore, do not skimp on the additional butter or milk in these methods!
Feel free to doctor up your mashed potatoes with extra herbs if you’d like! While reheating, you can stir in additional flavorings to switch your potatoes up however you choose.
You can easily double up on the amounts for each method, or cut them in half based on how much leftover mashed potatoes you have. If I’m reheating a bowl for just myself, I’ll sometimes cut these methods down by a quarter of their listed amounts!

mashed potatoes in a baking dish with milk and butter

Other Helpful How-Tos

Print Recipe

How to Reheat Mashed Potatoes

These are the best and easiest ways to reheat mashed potatoes! Whether you're prepping your potatoes ahead of time, or simply looking to enjoy leftovers, give these methods a try for perfectly smooth and hot mashed potatoes.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Side Dish

Cuisine: American

Keyword: holiday sides, how to keep mashed potatoes hot, reheat

Servings: servings

Calories: 204kcal

Author: Cheryl Malik

Equipment

Microwave-safe bowl
9×13 baking dish
Medium pot

Ingredients

4 cups mashed potatoes

In the microwave:

butter as needed
milk as needed

In the oven:

½ cup milk
3 tablespoons butter

One the stove:

½ cup milk
1 tablespoon butter

Instructions

In the microwave:

Place mashed potatoes in the microwave and reheat at half power for 5 minutes.
Remove potatoes, give them a quick stir, then mix in additional butter and milk as needed.

In the oven:

Preheat oven to 350° Fahrenheit and transfer potatoes to a baking dish.
Pour milk and disperse butter over potatoes then cover with foil and bake for 25-30 minutes or until warm throughout.

On the stove:

Add mashed potatoes, milk, and butter to a large saucepan over low heat.
Stir every minute until warm throughout, should take about 8-10 minutes.

Notes

Each method is based off of using 4 cups of mashed potatoes, though adjust amounts depending on how much mashed potatoes you’re looking to reheat.

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving of reheated mashed potatoes in the oven. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

October 14, 2021 Appetizer

Puking Pumpkin with Guacamole “Vomit”

Take your Halloween festivities to the next level with a delightfully disgusting puking pumpkin! This is a great centerpiece for your Halloween snack table, not to mention a fun way to serve a guacamole appetizer.

Close-up of a puking pumpkin with guacamole and tortilla chips

What’s So Great About This Recipe

It’s super fun, and a little gross – both perfect for Halloween! This is one that adults and kids alike will LOVE. Plus it’s a fun Halloween activity you can do with your kids (though you might want to handle the actual carving).
You can make a puking pumpkin as mild or as stomach-turning as you want! Instead of vomiting guacamole, your pumpkin could spew wrapped candies – much more chill. If you want to get really wild with it, the pumpkin could puke worms (spaghetti) and blood (tomato sauce). A taco dip with ground beef or even just a bean dip would work well, too – plus all those chunks and textures would be SO gross!
This guacamole appetizer goes really well with a batch of Halloween Monsteritas (cucumber and jalapeño margaritas). Talk about a perfect Halloween party spread!

What You’ll Need

Pumpkin – Any size, any color, any shape of pumpkin will work here! Don’t be afraid to get creative. Choose a size that matches your needs – for a large party and a lot of guac, you’ll want a larger pumpkin. Whatever size you choose, just make sure to get a pumpkin that’s relatively flat on the bottom so that it sits up well. You don’t want it to roll around and “vomit” guac all over the place.

Guacamole – Store-bought or homemade guacamole will both work for your puking pumpkin. You’ll want something that’s thicker, as opposed to an avocado salsa, so it holds a decent shape. Also, the chunkier the guacamole, the more visually interesting the whole arrangement will be!

Sharp Knife – Carving a pumpkin can be more difficult than it needs to be sometimes. One thing that makes a big difference is using the right tools. Make sure your knife is really sharp, and use a small, flat knife (like a paring knife) as opposed to a large knife. You’ll have better control over your cuts that way.

Chef’s Tips

If you want to use your puking pumpkin as a centerpiece or jack-o-lantern after the guac is gone, rub a little Vaseline (petroleum jelly) onto the cut-out edges of the face. Vaseline will help the edges stay fresh a little longer.
To make carving your pumpkin a little easier, use push pins! Draw your design (or place a stencil) on the side of the pumpkin. Then, insert push pins along the lines of your design, pressing hard enough to make holes in the pumpkin shell. Once you’ve done the whole design, it’s just a matter of connecting the dots with the knife!
I cut a hole in the bottom of the pumpkin to access the insides, but you can cut yours around the stem on top if you’d rather. I think it looks a little nicer without the cut seam around the top, and supposedly cutting the bottom instead of the top keeps the pumpkin fresher longer, too.

Angled puking pumpkin with guacamole on a plate surrounded by tortilla chips

Be Sure to Try These Pumpkin Recipes, Too!

Print Recipe

Puking Pumpkin with Guacamole “Vomit”

Prep Time1 hr

Cook Time0 mins

Total Time1 hr

Course: Appetizer

Cuisine: American

Keyword: halloween, kid friendly, party food

Servings:

Calories: 200kcal

Author: Cheryl Malik

Equipment

Sharpie
Sharp knife (paring knife or other small knife)
Large metal spoon (or ice cream scoop)
Parchment paper or plate

Ingredients

1 pumpkin wiped clean, then dried
guacamole or other thick dip of choice
tortilla chips optional, for serving

Instructions

Using Sharpie (or similar marker), draw large circle on bottom of pumpkin, encircling center point. Circle should be big enough to allow your hand inside pumpkin.
Use sharp paring knife to cut along Sharpie circle, inserting knife deep enough to cut completely through bottom of pumpkin shell. Once entire circle is cut, remove center of shell and set aside.
Use large spoon to scoop out all seeds, strings, and guts from inside of pumpkin. Discards innards or set aside for another purpose. Continue scraping inner wall of side you intend to carve, until wall is roughly 1" thick.
Carve desired face into thinned side of pumpkin using sharp paring knife, following stencil or hand-drawn design of choice. Discard excess pieces from side of shell. Replace bottom circle of shell.
Set carved pumpkin on long sheet of parchment paper, or place large plate beneath carved mouth. Scoop guacamole onto parchment paper or plate, then build dip up and into pumpkin mouth, to give appearance of vomit. Serve with tortilla chips (or fresh veggies, or crostini).

Notes

Dip: If you don’t want to use guacamole, use an equally thick dip in its place. Something thin (like queso) won’t work here because it won’t hold any sort of shape without a container. You’ll end up with a huge mess! A taco dip with ground beef or even just a bean dip would work well, or you could just use wrapped candies for a less-gross version.
I highly recommend NOT trying to move the pumpkin once you’ve added the guacamole. If you’re using this as a centerpiece for a party or snack table, place the pumpkin where it needs to be first, then add the guacamole. Moving everything together is too risky.

Actual number of servings will depend on your preferred portion sizes and the amount of guacamole used.

Nutritional values shown are general guidelines and reflect information for 1 serving of guacamole, not including any tortilla chips. Actual macros may vary slightly depending on specific brands and types of ingredients used

Nutrition

October 12, 2021 Easy

Sous Vide Mashed Potatoes

These sous vide mashed potatoes are irresistibly soft and fluffy! The sous vide cooks potatoes until perfectly tender while locking in as much flavor as possible. Switch up your mashed potatoes this holiday season with this simple sous vide recipe!

What Makes This Recipe So Good

They’re extra rich and flavorful! Instead of cooking the potatoes in a pot of boiling water, we cook them in milk and butter. This means each potato absorbs and holds onto as much flavor as possible!
They’re lightly, yet perfectly seasoned! Garlic, butter, milk, and salt are really the only seasonings you need to make the most delicious mashed potatoes. This uncomplicated recipe is also super tasty and enjoyable.
They’re the perfect addition to any holiday table! These crowd-pleasing sous vide mashed potatoes will have everyone reaching for seconds. This simple recipe will also be on repeat for every holiday meal going forward.

Key Ingredients

Russet or Yukon Gold Potatoes – Russet potatoes are what is most traditionally used in mashed potato recipes. However, I’ve found that Yukon gold potatoes have this natural buttery flavor that is totally irresistible! Though use whichever potato you’d like, just be sure to peel and slice them into even-sized rounds before using them in this recipe.

Whole Milk – Whole milk yields super velvety and smooth mashed potatoes. I prefer whole milk for how rich and indulgent it makes this recipe taste. Though you can use any kind of milk you’d like. For a vegan option, use unsweetened almond or coconut milk instead!

Chef’s Tips

Feel free to add any herbs or spices you’d like! For garlic and herb mashed potatoes, add a few sprigs of fresh thyme and/or rosemary to the sous vide bag along with the other ingredients. I also love topping my potatoes off with a sprinkling of fresh herbs for extra bright flavor!
If your sous vide bag floats to the top of the water bath, then add heavy utensils into the bag to help weigh it down. Floating is common when cooking lighter vegetables, as they’re simply not heavy enough to sink on their own. Therefore, easily solve this problem with a few heavy spoons or butter knives.
Don’t forget to separate the liquid in the bag from the potatoes before mashing. You probably won’t end up needing all of the milk and melted butter to mash your potatoes. So keep the two separate and slowly incorporate the liquid until you’ve reached your desired mashed potato texture.

close up image of sous vide mashed potatoes in a bowl with a spoon

Other Delicious Side Dish Recipes

Print Recipe

Sous Vide Mashed Potatoes

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Side Dish

Cuisine: American

Keyword: easy side dish, garlic butter, thanksgiving

Servings: servings

Calories: 248kcal

Author: Cheryl Malik

Equipment

Sous vide
Zip-top freezer bag
Large bowl

Ingredients

2 pounds russet or Yukon gold potatoes
6 tablespoons butter
4 garlic cloves minced
1 cup whole milk see Notes for vegan
salt to taste

Instructions

Place sous vide in a large container on water and preheat to 194° Fahrenheit (90° Celsius).
Peel skin from potatoes then cut into ½-inch slices.
Place all ingredients into a zip-top bag then remove air from the bag. Place bag in sous vide bath and cook for 1 hour.
Remove bag from bath, then transfer the just cooked potatoes to a large bowl and mash until pretty smooth. Reserve the milk and butter liquid for the next step.
Stir in half of the liquid from inside the bag into the potatoes before tasting and adjusting any seasoning as desired.

Notes

Make it Vegan: For vegan sous vide mashed potatoes, replace the butter with vegan butter and the whole milk with almond or coconut milk.

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving, using russet potatoes. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

October 7, 2021 Dairy-Free

Sous Vide Potatoes

These sous vide potatoes are perfectly cooked until creamy and tender! Potatoes, butter, salt, and a sprinkling of your favorite fresh herbs is all you’ll need to make this savory side dish.

What Makes This Recipe So Good

The sous vide traps flavor, making them buttery and delicious! Compared to other cooking methods, these sous video potatoes absorb so much more flavor.
They’re super easy and hands-off! Simply place all ingredients in a large zip-top bag, then place in the sous vide. Return an hour later to perfectly tender potatoes!
With a few tablespoons of your favorite fresh herbs, they pair well with virtually any meal! These potatoes are the perfect all-purpose side dish. I love serving mine with grilled steak or salmon for a complete and healthy meal.

Key Ingredients

Baby Potatoes – This small variety of potato cooks up super soft and creamy. I love baby potatoes for their naturally buttery flavor. However, if you prefer a different kind of potato, go ahead and use it. Really any potato will work in this simple sous vide recipe.

Fresh Herbs – I used fresh parsley and fresh chives in my sous vide potatoes, though feel free to use whichever herb(s) you like best! A sprinkling of fresh thyme would make for a great and cozy side dish. Even fresh dill would make for an exciting twist in this recipe.

Chef’s Tips

Be sure to place a few heavy utensils into your plastic bag, along with the other ingredients. Potatoes are relatively light and have a tendency to float in the water bath. Therefore, to ensure they cook fully and evenly, weigh the bag down with two or three utensils.
Switch up the flavors in this recipe however you’d like! Substitute butter for any oil you’d like. A few cloves of minced garlic or even a couple lemon slices would also make delicious additions to these sous vide potatoes.
Meal prep these potatoes to enjoy all throughout the week! I love making this easy side dish at the start of my week to have in the fridge for busy weeknights. To reheat, I simply toss the potatoes in a hot pan with a little oil until warm throughout.

close-up overhead image of sous vide potatoes

Other Side Dish Recipes You’ll Love

Print Recipe

Sous Vide Potatoes

These sous vide potatoes are perfectly cooked until creamy and tender! Potatoes, butter, salt, and a sprinkling of your favorite fresh herbs is all you'll need to make this savory side dish.

Prep Time5 mins

Cook Time1 hr

Total Time1 hr 5 mins

Course: Side Dish

Cuisine: American

Keyword: easy potato recipe, easy side dish, holiday recipe

Servings: servings

Calories: 138kcal

Author: Cheryl Malik

Equipment

Zip-top freezer bag
Sous vide

Ingredients

1 pound baby potatoes sliced in half
2 tablespoons butter see Notes for vegan option
½ teaspoon salt
2-3 tablespoons fresh herbs such as chives or parsley

Instructions

Set sous vide to 190° Fahrenheit (87° Celsius).
Add all ingredients to a large zip-top freezer bag along with a few heavy utensils to weigh the bag down.
Remove air and seal the bag using the displacement method then submerge the bag in the sous vide water bath and cook for 1 hour.

Notes

Make it Vegan: To make this recipe vegan, simply use 2 tablespoons of olive oil in place of the butter.

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving, using butter. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

September 30, 2021 Easy

Italian Green Beans

These Italian green beans are perfectly crisp and tender! They’re sautéed in flavorful Italian breadcrumbs and plenty of grated parmesan cheese. Throw this easy side dish together in under 10 minutes!

What Makes This Recipe So Good

Even picky eaters love them! An equal combo of parmesan cheese and Italian breadcrumbs is the trick to getting everyone to eat their veggies.
They’re super easy to make! Simply toast the cheese, breadcrumbs, and garlic in a sauté pan for a few minutes then toss in the green beans. Once the beans have latched on to all of that delicious flavor, you’re done!
They come together in just one skillet! That’s right, not only are these Italian green beans easy to make, but cleanup is also a breeze.

Key Ingredients

Italian Breadcrumbs – Italian breadcrumbs are the trick to making this recipe extra easy. This specific type of breadcrumb comes pre-seasoned with all of the delicious herbs and spices we’re looking for. I love Italian breadcrumbs for how intensely flavorful they are. However, if you can’t find Italian breadcrumbs, you can used half a cup of panko breadcrumbs in addition to two teaspoons of Italian seasoning instead.

Green Beans – Either fresh or frozen green beans will work in this recipe. I used fresh and they were delightfully crisp and just incredible! Though if fresh aren’t available to you, a bag of frozen green beans work just as great. Whichever type you use, be sure to cook them according to the package instructions before sautéing them in this recipe.

Chef’s Tips

Feel free to switch up this recipe based on your dietary needs! For a low-carb and gluten-free option you can easily omit the breadcrumbs. Or, for a vegan option, simply leave out the parmesan cheese!
I highly recommend using freshly grated parmesan cheese in this recipe. Pre-packaged grated cheese tends to contain a number of unnecessary fillers. So for the healthiest option, buy a block of cheese and grate it yourself!
Serve these Italian green beans alongside any meal you’d like! They make the perfect addition to your holiday and/or dinner table.

italian green beans on a plate with lemon and red pepper flakes on the side

Other Quick and Easy Side Dishes You’ll Love

Print Recipe

Italian Green Beans

These Italian green beans are perfectly crisp and tender! They're sautéed in flavorful Italian breadcrumbs and plenty of grated parmesan cheese. Throw this easy side dish together in under 10 minutes!

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Side Dish

Cuisine: Italian

Keyword: holiday sides, less than 10 minutes, thanksgiving

Servings: servings

Calories: 131kcal

Author: Cheryl Malik

Equipment

Large skillet

Ingredients

2 tablespoons olive oil
2 garlic cloves minced
½ cup Italian breadcrumbs
½ cup grated parmesan cheese
Salt and pepper to taste
1 12-ounce bag green beans cooked according to package instructions

Instructions

Heat olive oil in a large skillet over medium heat then add in the Italian breadcrumbs, parmesan cheese, salt and black pepper and sauté for 3-4 minutes.
Add green beans into skillet, toss to coat them in breadcrumb mixture for about 2 minutes.

Notes

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

July 20, 2021 Air Fryer

Air Fryer Home Fries

These air fryer home fries are soft on the inside and crispy on the outside! In under 20 minutes you’ll have restaurant-quality home fries with minimal effort and ingredients.

What Makes This Recipe So Good

They cook up incredibly crispy and delicious every time! This foolproof recipe takes all of the guesswork out of making super crispy home fries. Simply add everything to an air fryer and then let it do all the work!
They’re lightly seasoned and easy to customize. A pinch of smoked paprika, garlic powder, onion powder, and salt is all you’ll need to create flavorful air fryer home fries. However, you can always switch up the seasonings however you’d like!
They’re the perfect side dish to so many recipes! Home fries are delicious and can be enjoyed beyond breakfast time. Serve these alongside our air fryer chicken legs or sausage for a quick, full, and balanced meal!

Key Ingredients

Potatoes – Use any white, yellow, or even red potato you’d like in this simple recipe! I love yellow potatoes for their incredibly soft texture and almost buttery flavor. Though I’ve made this recipe with pretty much every potato you can think of – russet potatoes, baby potatoes, red potatoes – and they all turned out delicious. You could even use sweet potatoes if you’d like, though keep in mind they won’t turn out as crispy. Also, you’re free to either remove the skins or leave the skins on your potatoes. I personally don’t mind skin on my air fryer home fries, so to make my life easier I just keep it on!

Spray Cooking Oil – I recommend either avocado spray cooking oil or vegetable spray cooking oil. Both options have a higher smoke point and are better for use in the air fryer. However, if you don’t have spray cooking oil, you can simply use a drizzle of regular oil instead.

Smoked Paprika – A little bit goes a long way with these air fryer home fries! Smoked paprika is traditional to the home fries you’d find at most diners and breakfast spots. Though if you don’t have smoked paprika, you can use regular paprika instead. And if you’d like, you can even leave the paprika out of this recipe altogether.

Chef’s Tips

Pause the air fryer ever 3-5 minutes, remove the tray or basket and give it a few big shakes. Shaking the home fries will ensure they all cook and crisp up evenly!
There’s no need to go overboard on the oil here! While standard cooking methods may require quite a bit of oil, the air fryer eliminates the need to use much. So, thank you air fryer for making super crispy home fries without the extra calories!
Store any leftover home fries in an airtight container in the fridge for up to 5 days. When ready to eat, transfer back to the air fryer tray or basket and cook at 350° for 5-10 minutes. Avoid microwaving leftover home fries, as they will lose much of their delightful crunch!

air fryer home fries on a plate being dipped into ketchup with a fork

More Air Fryer Recipes You’ll Love

Print Recipe

Air Fryer Home Fries

These air fryer home fryers are soft on the inside and crispy on the outside! In under 20 minutes you'll have restaurant-quality home fries with minimal effort and ingredients.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: air fryer, easy breakfast, restaurant-style

Servings: servings

Calories: 88kcal

Author: Cheryl Malik

Equipment

Large bowl
Air Fryer

Ingredients

1 ½ pounds potatoes chopped into even 1-inch chunks, see Notes
spray cooking oil
1 teaspoon salt
½ teaspoon smoked paprika or regular paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder

Instructions

Add the potatoes to a large bowl and spritz with spray cooking oil to coat.
Sprinkle with salt, smoked paprika, garlic powder, and onion powder – toss to evenly coat potatoes in spices.
Spritz air fryer basket with cooking oil then transfer potatoes to basket and cook at 380° Fahrenheit for 14 minutes, pausing to shake basket every 3-5 minutes.

Notes

Potatoes: Any white, yellow, or red potatoes will work in this recipe! You have the option to either remove the skin or leave the skin on before chopping.
Keep in mind that all seasonings are optional and you’re free to spice these home fries up however you’d like!

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 6 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

July 15, 2021 Dairy-Free

Cheesy Keto Green Beans

These easy keto green beans are the perfect low carb dinner veggie! Simple, yet perfectly seasoned. They’re cheesy, crisp, and full of great flavor!

keto green beans on a baking sheet with red pepper flakes on top

What Makes This Recipe So Good

This recipe takes just 20 minutes to make! It’s perfect when you need a quick and healthy side dish.
They’re made with just a few simple ingredients. These keto green beans are lightly seasoned then topped with shredded cheese – YUM!
Each serving of these green beans has just 4g of net carbs! Making it super easy to fit into your low carb or keto diet.

Key Ingredients

Fresh Green Beans – This crisp veggie is available all year round at most grocery stores. They’re low in calories and loaded with vitamins and good-for-you dietary fiber. Green beans make a great addition to any keto or low-carb diet! To prepare your green beans for this recipe, start by giving them a good rinse under cold water, then snap off and remove the stems.

Parmesan Cheese – Parmesan cheese adds a delicate, yet sharp flavor to this side dish! I highly recommend purchasing a block of parmesan cheese and grating it yourself for this recipe. Most pre-grated cheeses have unnecessary fillers in them that pack in extra carbs. To keep this recipe keto and low-carb, grate or shred all the cheeses yourself.

Chef’s Tips

You can fancy up this dish by adding a squeeze of lemon juice or some lemon zest, a little butter (great if you need some more of your daily fat while on keto), bacon, or slivered almonds. You can even add a sprinkling of extra parmesan cheese once baked, if you’d like!
Keep a close eye on your cheese as the keto green beans bake. Depending on the position of your oven rack, the cheese can take less or more time to turn golden brown. If the cheese isn’t browning as much as you’d like, you can set the oven to broil for one minute!
While these keto green beans are best enjoyed while the cheese is still hot, you can store any leftovers in an airtight container in the fridge for up to five days. Reheat in either the microwave or in a 400° Fahrenheit oven for 3-5 minutes, or until the cheese is bubbly!

keto green beans being lifted off a baking sheet with a spatula

More Veggie Recipes

Print Recipe

Cheesy Keto Green Beans

These easy keto green beans are the perfect low carb dinner veggie! Simple, yet perfectly seasoned. They're cheesy, crisp, and full of great flavor!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: low carb, under 30 minutes, vegetables

Servings: servings

Calories: 156kcal

Author: Cheryl Malik

Ingredients

16 ounces fresh green beans
2 tablespoons avocado oil or olive oil
3 cloves garlic minced
1 teaspoon sea salt
¼ teaspoon black pepper
½ cup parmesan cheese grated
1 cup mozzarella cheese shredded

Instructions

Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
Toss the green beans, oil, garlic, salt and black pepper together in a large bowl.
Transfer green beans to the baking sheet and bake for 15 minutes.
Remove and toss green beans before evenly sprinkling with parmesan and mozzarella cheese. Bake for an additional 5-10 minutes or until cheese is golden brown and bubbly.

Notes

Variations: Try adding a squeeze of lemon juice or some lemon zest, a little butter (great if you need some more of your daily fat while on keto), bacon, or slivered almonds.
Avoid pre-grated/shredded cheese for this recipe which may have added fillers and carbs!

Recipe yields approximately 6 servings. Nutritional values shown are general guidelines and reflect information for 1 serving out of 6. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition