Potatoes are the perfect side dish to complement a variety of meals. They’re also easy to make and require minimal prep time.
For the best results, parboil potatoes to give the insides a head-start on cooking before roasting them. Add herbs and cheese halfway through the roasting process for extra flavor.
Potato Sticks with Five-Spice Powder
Chinese five-spice powder is a fragrant blend of cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns. It can be used to add depth of flavor to dishes of all kinds.
Traditionally used in Chinese and Taiwanese cooking, this spice blend is often combined with other ingredients to season meats or stews, as well as tossed into marinades or breading for fried foods. The blend can also be a delicious addition to sweet baked goods, such as cookies or cakes.
This dish is packed with a strong, rich combination of flavors that will leave you wanting more. The chile sauce and ginger-garlic garnish will make an excellent pairing with the seafood, but you can eat the potatoes on their own as well.
These gourmet potatoes are sauteed in oil, salt, and five-spice powder. They’re similar to baked crispy roasted sweet potatoes, but they have a stronger flavor and a more complex texture.
They’re great as a side dish or a main course. They’re also an ideal vegetarian, vegan, and gluten-free recipe.
The five-spice mix is a popular spice blend in many Asian countries, but it can be found in most grocery stores. It’s often made from a combination of cassia cinnamon, cloves, fennel seed, star anise, and Szechuan Peppercorns, but some recipes use orange peel or other spices. This is a very simple recipe that will bring a lot of flavor to your meal.
Baked Potatoes with Sour Cream and Mozzarella
Once baked, these potatoes are stuffed with creamy sour cream, cheddar cheese, and chives for a delicious alternative to traditional mashed potatoes. They’re also a great way to use up leftover baked potatoes.
To make these twice-baked potatoes, first bake the potatoes until they’re soft and pierced easily with a fork. Then, scoop out the insides, mash them together with butter, sour cream, and cream cheese, and top with more bacon and cheddar cheese.
Russet potatoes work best for this dish as they have a sturdier shell and a high starch content that makes for the most creamy filling. If you don’t want to use sour cream, substitute Greek yogurt.
Add a pinch of salt and pepper to the potato mixture. You can also add a splash of milk to thin it out if it seems too thick.
You can reheat these potatoes in the oven for a quick lunch or dinner. You can even freeze them in individual servings and thaw them for baking later.
To reheat, wrap the potatoes in aluminum foil and bake at 350 degrees for 15 minutes or until they’re warm and the cheese is melty. You can also reheat in the microwave, but be sure to cook them at 50 percent power to prevent them from turning dry or gummy.
Potato Frittata with Avocado Salsa
Frittatas are a quick and easy dish to make. They are also versatile and can be eaten hot or cold. The frittata in this recipe is spiked with vegetable flavor and paired with a cool salad of lemony cucumbers, tomatoes and avocado. It’s perfect for brunch, lunch or dinner.
It is best served at room temperature, but it can be reheated or served chilled as well. It makes a wonderful meal for large groups of people and is easy to make ahead.
To prepare the frittata, heat the oil in a large frying pan over medium-high. Add the garlic, onions and red peppers. Stir to combine and cook, stirring frequently, until the vegetables soften.
Remove from heat and transfer to a bowl. Rinse the potatoes thoroughly with water to remove excess salt. Drain on paper towels and pat dry with a clean tea towel.
Return the potato slices to the pan, seasoning with a little extra salt. Pour the egg mixture over the top, spreading it evenly in an even layer.
Once the frittata is cooked on the edges, cover and bake in the oven for 20-22 minutes until the center is set and the potatoes are starting to brown. Allow to stand for 5 minutes before slicing and serving.
Serve with Herdez Guacamole Salsa. The salsa is a great addition to this dish as it gives it a Mexican twist and brings out the flavor of the other ingredients in the frittata.
Smashed Potatoes with Jalapeos
Smashed potatoes are a gourmet favorite that’s easy to make and customizable. You can top them with a variety of toppings and cook them in your air fryer to get a deliciously crisp exterior. These are a great side dish to serve with burgers, steak or any other main course you’re craving!
To make these potatoes, start by boiling the potatoes in salted water until soft. Once they’re cooked, drain and keep them aside in a large bowl. While they’re boiling, you can also prepare the jalapeno mixture.
In a nonstick pan, melt butter; add garlic, green onions and jalapenos until soft and fragrant. Stir in cream cheese, sour cream and salt. Mix together using a potato masher until smooth and creamy.
These smashed potatoes are made with fresh jalapenos, sharp cheddar and milk and are the perfect side dish for any meal! This recipe is also great for a crowd and can be made a day ahead.
To serve, spread the potatoes in a 13×9-inch baking dish. Sprinkle with mozzarella and broil until the cheese is melted and slightly bubbly. Then, drizzle with our creamy jalapeno sauce and garnish with chopped parsley or chives. This dish is so easy to make and is a family favorite! You’ll want to make it again and again! You can even use it as a dip for chips or crackers. This is the perfect quick and easy side dish for a busy weeknight!
Green Chorizo Tacos with Kale and Fingerling Potatoes
Whether you’re looking for a hearty lunch or a light dinner, these green chorizo tacos with fingerling potatoes and kale have you covered. And the whole salad is dressed in a chimichurri-style vinaigrette, which only adds to the appeal.
If you’re a big fan of spicy meats and vegetables, you’ll love these tacos made with parsley-flecked green chorizo. This vegan version of the popular Spanish sausage makes a tasty filling for tortillas and is packed with flavor.
The kale used in this recipe is massaged to give it a deliciously tender texture, but you can also use baby spinach if you prefer. Toss it with some olive oil and a pinch of salt and roast it in the oven for about 30 minutes, until it’s soft but not mushy.
Next, you’ll want to cook up some boiled fingerling potatoes. To do this, you’ll need a pot large enough to accommodate the potatoes with a little space between them.
Once the potatoes are boiled, you’ll want to toss them in a pan with some chorizo. This will make them crispy and help give the whole dish a smoky flavor.
Once they’re crispy, you can serve them with the kale. This recipe is a great way to combine the savory, smoky flavors of chorizo with the buttery sweet and tangy flavor of fingerling potatoes. And the best part is, this entire meal can be cooked in a Crock-Pot(r) Express Crock Multi Cooker.
Smoky Roasted Potatoes
These smoky roasted potatoes with five-spice powder are a gourmet side dish you’ll love. They’re easy to make and serve as a delicious addition to your weeknight dinner or weekend brunch.
They can be made with just about any potato you’d like, including yukon gold, russet, and red potatoes. You can even use sweet potatoes if you’d prefer a slightly sweeter version.
The key is to keep the roasted potatoes crisp and golden-brown on the outside while being tender inside. To help get this, the potatoes are soaked in water for about 30 minutes before being tossed with the olive oil mixture and spices.
While the potatoes soak, combine olive oil, smoked paprika, onion powder, garlic powder, salt and pepper. Stir until well combined, and then spread the potatoes on a rimmed baking sheet in one even layer.
When the potatoes are seasoned, you’ll want to roast them in the oven until they’re crisp and golden-brown. They’re best served immediately as they’re still hot from the oven, but you can also store them in an airtight container for up to a few days.
If you’d like to add a little heat to these smoky roasted potatoes, sprinkle them with chili flakes, five-spice (or ground Sichuan pepper, cumin powder), and salt before serving. You can also garnish with scallions for extra color and flavor.