Potato – Kristen's Recipes

Mashed Potatoes

November 10, 2026 Kristen

Mashed Potatoes

1 T. plus 1 tsp. kosher salt

3 lb. Yukon Gold potatoes, peeled and cut into 1-inch chunks

5 T. unsalted butter, at room temperature

1 C. sour cream, at room temperature

1/4 tsp. freshly ground black pepper

3 T. finely chopped fresh chives

1/3 C. freshly grated Parmesan cheese, or to taste

Put 1 C. of warm water and the 1 T. salt in the pressure cooker and stir until the salt dissolves. Insert the steamer basket and place the potatoes in the basket. Cover, and cook on high pressure for 8 minutes. Release the pressure manually. Transfer the potatoes to a bowl. Add the butter, sour cream, remaining 1 tsp. salt, and the pepper and use a potato masher or fork to mash everything together. Add the chives and mix well. Adjust the seasoning to taste, if necessary. Sprinkle with the Parmesan cheese just before serving.

Servings: 8
Serving Size: about 3/4 C.

Calories: 271
Fat: 14 g
Fiber: 2 g
Protein: 6 g

Ham and Potato Fondue Casserole

November 5, 2026 Kristen

Ham and Potato Fondue Casserole

6 small to medium Russet Potatoes

1 to 2 T. of Olive Oil

1/2 T. of All Purpose Seasoning

1 tsp. of Black Pepper

1 tsp. of Onion Powder

1/2 tsp. of Paprika

1/2 T. of Dried Parsley

4 T. of Butter

2 to 3 cups of Chopped Ham

3 cups of Swiss Cheese *or any cheese you prefer

2 cups of Milk

1/2 T. of Dijon Mustard

2 heaping T. of Flour

Pinch of Garlic Salt

Pinch of Paprika

Pinch of Black Pepper

Wash and peel the potatoes and cut them into small, bite sized pieces. Pat them dry and add them to a 9 x 12 casserole dish. Add the olive oil, all purpose seasoning, paprika, onion powder, black pepper, and half the dried parsley and toss the potatoes to coat them with the olive oil and the seasonings. Cover with a piece of foil, place the potatoes in a 375° oven, and bake for 35 minutes. Halfway through, uncover and give the potatoes a stir. While the potatoes bake, finely dice your ham and shred the cheese you are going to use. Add the butter to a deep sided skillet and add the diced ham. Sauté low and slow until the ham is warm and slightly golden brown. When the ham is warmed, sprinkle the whole pan with the heaping T. of flour and let the flour cook up a little in the ham and butter to make a roux. It will coat the ham pieces and that is fine. Do not let the flour burn. When the flour is cooked a little, slowly add the 2 cups of milk and the Dijon mustard and whisk the whole time. Have the heat on the stove on low. Continue to whisk the milk and you should see it start to thicken. You want it to thicken until it coats the back of a spoon. You should see a gravy like texture. If for some reason it gets too thick you can add a little more milk, about a T. at a time to thin it out. When the mixture is the texture you want, slowly start to add your cheese a handful at a time and stir to incorporate it into the roux mixture as it melts. When all the cheese is added, add a little pinch of garlic salt, pepper, and paprika to taste. Adjust the seasoning to your taste. Some cheeses react differently but the mixture should be thicker and have a cheese pull to it. If it is too thick you can still slowly whisk in a little milk at a time to thin it out. At the 35 minutes mark, pull the potatoes from the oven, give them all a stir ,and pour the cheese and ham mixture over the potatoes. Sprinkle a little paprika over the top and the rest of the dried parsley. Bake for another 25 to 35 minutes. Every oven is different so keep an eye on this the first time you make it. The potatoes should be fork tender when done and the top will be golden brown and bubbly. Remove from oven and serve immediately. I like to serve little baby sweet pickles with this type of dish.

Servings: 8
Serving Size: 1/8 of casserole (about 1 1/2 C.)

Calories: 450
Fat: 26 g
Fiber: 2 g
Protein: 24 g

Chicken & Potato Rice

October 27, 2026 Kristen

Chicken & Potato Rice

1 T. dark soy sauce

1 T. light soy sauce

1/4 tsp. white pepper powder

2 T. Water

1 T. corn starch

2 T. olive oil

1 green onion cut in 2-inch length pieces

1 piece Ginger fresh, sliced

1 star anise

3 cloves

400 grams chicken thighs Boneless and skinless, cut to small pieces

2 C. chicken stock low sodium, or water;

1 1/2 T. dark soy sauce

1 T. light soy sauce

1/2 tsp. salt

1 1/3 C. white long rice;

3 medium yellow potatoes peeled and cut in 1/4 inch pieces

1 green onion finely chopped

1 T. sesame oil

Mix the chicken meat and all marinade ingredients the night before. Store in a container with a lid and place in the fridge overnight. Select Sauté , heat olive oil over medium-high heat. Add in 1 green onion (cut in 2 inches), star anise, fresh ginger, cloves and cook for a minute. Add the marinated chicken meat, stir frequently for about 3 to 4 minutes until outside of chicken turns light brown, set aside. Transfer all cooked chicken with liquid into the Instant Pot. Add the chicken broth, dark and light soy sauces, salt, rice, and potatoes. Close the lid, make sure the valve is set to “Sealing” position. Select the “Rice” function and allow to cook for 12 minutes by adjusting the time. When time is done, wait for another 10 minutes then quick release the pressure and open the lid. Stir in finely chopped green onion and sesame oil. Cover the pot with the lid and let the rice sit for 5 minutes before serving. Enjoy!

Servings: 6
Serving Size: about 1 1/2 C.

Calories: 376
Fat: 10 g
Fiber: 3 g
Protein: 20 g

Cheesy French Onion Crockpot Potatoes

October 24, 2026 Kristen

Cheesy French Onion Crockpot Potatoes

1 T. Salted Butter

40 oz Frozen Shredded Potato Hashbrowns (it will work with 30oz of potatoes, too – just remove ½ cup half and half)

8 oz Sour Cream

1.4 oz French Onion Soup Mix

2 cups Half and Half

2 cups Trader’s Joe’s Unexpected Cheddar shredded (or gruyere or sharp white cheddar)

1 tsp. Fresh Thyme Leaves leaves only

2 tsp. Kosher Salt

2 cups Orange Sharp Cheddar

Use 1 T. of Salted Butter to grease the inside of the crockpot. Add all ingredients (besides the 2 remaining cups of orange sharp cheddar) to the crockpot and stir. Place the lid on top and cook for 4 hours on high heat – stirring about 2 hours in. 10 minutes before the four hours is up, stir in 1 cup of of the remaining cheese and then add the other cup on top. Place the lid back on and cook for 10 more minutes. Season with salt and pepper before serving if needed.

Servings: 12
Serving Size: about 3/4 C.

Calories: 338
Fat: 22 g
Fiber: 2 g
Protein: 13 g

Ramp Au Gratin Potatoes

October 20, 2026 Kristen

Ramp Au Gratin Potatoes

3 lb. gold potatoes, skin on and sliced

2 C. fresh sourdough bread crumbs

1 C. yellow onion, sliced

1 pt. heavy cream

15 oz. whole milk ricotta cheese

5 oz. grated parmesan cheese

2 oz. chopped ramp leaves

2 oz. blanched ramp leaves

1 stick (8 T.) unsalted butter

¼ C. Italian parsley, minced

4 T. garlic, minced

3 T. all-purpose flour

2 T. fresh thyme, minced

1 T. Worcestershire sauce

1 T. fresh lemon juice

1 tsp. Kosher salt

1 tsp. cracked black pepper

½ tsp. ground nutmeg

Slice the potatoes, skin on, to about ¼ inch thickness into cold water. Give them a good mix, empty, and replace the cold water to cover the potatoes. Salt lightly and bring to a boil. Cook until just tender—about 8 to 10 minutes—and strain. The potatoes should still be firm yet cooked through. You can cool them on a sheet tray while making the ricotta cream. While the potatoes are boiling, blanch the ramps in the same water for 5 to 10 seconds, remove, set aside, and let them cool. Puree the blanched ramps until smooth. Add a touch of water if necessary. For the ricotta cream, start by adding the butter, garlic, onion, and thyme to a pot on medium-high heat. Cook until the onion begins to brown on the edges. Add ¾ of the chopped ramps and stir. Whisk in the flour and cook until the roux is golden brown—about 1 minute. Reduce to low heat. Add the Worcestershire and stir in the heavy cream. Now stir in the ricotta and blanched ramps. The mixture should be quite thick. Lastly, mix in the nutmeg, parsley, half of the parmesan, salt, pepper, and lemon juice. Remove from the heat. Mix the bread crumbs with the remainder of the parmesan and chopped ramps. Add the potatoes to the baking dish. In this case, I’ve used a classic 9×13 Pyrex. Pour the ricotta cream over the potatoes and gently stir until it’s evenly mixed with the sliced potatoes. Press down with a spatula or large spoon to even the top. Add the bread crumbs evenly over the top and press lightly until the surface is even. Bake, covered in tin foil, at 375ºF for 30 minutes. Remove the tinfoil and cook for another 30 minutes. Kick the heat to 450ºF for the last ten minutes to brown the top. Remove from the oven, let stand for 15 to 20 minutes, and serve.

Servings: 12
Serving Size: 1/12 of pan

Calories: 435
Fat: 30 g
Fiber: 3 g
Protein: 13 g

Wild Mushroom Chowder with Leeks and Bacon

October 19, 2026 Kristen

Wild Mushroom Chowder with Leeks and Bacon

6 oz bacon optional sliced into ½ inch strips

½ cup all purpose flour

Soup

12 oz fresh wild or cultivated mushrooms *see note

8 oz Yukon gold potatoes diced ½ inch 2 cups

1 T. minced garlic

4 oz 1 small finely chopped onion

4 oz 1 rib celery trimmed and diced ½ inch

3 oz 1 small leek

½ cup dry white wine

1 tsp. dried thyme

2 dried bay leaves

2 T. unsalted butter

5 cups light colored chicken or vegetable stock

1 cup heavy cream

2 T. crumbled dried mushrooms such as porcini (optional-*see note below)

Kosher salt and fresh ground black pepper

For serving

Fresh chopped herbs especially chives dill, or tarragon

Wedges of fresh lemon

oyster crackers optional

Soak dried mushrooms if using in the stock for 20 minutes. Remove the mushrooms and chop fine. Strain the stock, leaving any dirt at the bottom and reserve, adding the chopped mushrooms. In the soup pot, turn the heat to medium high and fry the bacon. Drain off the bacon fat into a small mixing bowl and reserve. Cool the for a few minutes, then stir in the flour, it should make a loose paste. Add the butter, leeks and celery, along with the onion and garlic to the pot and cook for 3 minutes. If using fresh mushrooms, push everything to the side of the pan and add them now, cooking until wilted, stirring occasionally. Add the wine and reduce by half. Add the stock, potatoes, salt and pepper, bacon, soaked mushrooms, thyme and bay leaf, cover, bring to a boil, turn the heat to low and cook for 15 minutes, or until the potatoes are tender. Scrape the flour paste into the soup, whisk briskly, and simmer until thickened and you can see the flour has activated. Keep an eye on the bottom of the pot and make sure it doesn’t stick. Add the cream to the chowder, mix to combine and heat through. Do not boil it.

Finally, double check the seasoning one last time, adjust as needed until it tastes good to you, and serve, garnished with the herbs and lemon wedges on the side.

Servings: 6
Serving Size: about 1 1/2 C.

Calories: 381
Fat: 27 g
Fiber: 2 g
Protein: 10 g

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

September 26, 2026 Kristen

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

1 1/2 C. leftover mashed potatoes

1 C. buttermilk

2 eggs

1/4 C. butter melted

4-5 leaves sage minced

1 C. flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 C. parmesan cheese grated

Sandwiches

leftover turkey enough for 4 triangles

1 T. butter

1 avocado lightly mashed

salt and pepper to taste

4 oz. brie sliced (or more!)

leftover cranberry sauce

8 slices cooked thick cut bacon optional

4 eggs cooked to your liking (optional)

To make the waffles. In a medium bowl whisk together the mashed potatoes, buttermilk, eggs and melted butter until smooth. Stir in the minced sage. Add the flour, baking soda and baking powder and stir until just combined. Fold in the parmesan cheese. Preheat waffle iron. When ready scoop the batter (you will need to spread the batter out using the back of a spoon) into the hot, greased waffle maker and cook to your preference. Repeat with the remaining batter. The batter should make about 4-5 waffles, depending on you waffle maker. Tear 2 of those waffles into fourths. If you are using a square waffles just leave them whole. Prep the sandwiches. Heat a skillet over medium heat and melt the butter. Once hot add the turkey and get it buttery and crisp all over, about 5 minutes. Remove from the heat. Add the avocado to a bowl and lightly mash with a pinch of salt and pepper. Assemble the sandwiches. Preheat the oven to 425 degree F. Line a baking sheet with parchment and place the waffles on the baking sheet. Spread the mashed avocado on four of the waffle triangles (or squares or whatever shape you have). Top with sliced brie, then the warm buttery turkey, a dollop of cranberry sauce and two slices of bacon (if using). Now grab the tops to the sandwiches (the remaining four triangles) and add a slice or two of brie. Place the pan in the oven for 5 minutes, watching closely to make sure the brie is not getting too melty! During this time I fried my eggs. Remove from the oven and top each triangle with one egg and then place the tops on the sandwiches. Push down and eat!! FYI, it is going to be a bit messy. We had to use a fork for these!

One Skillet French Onion Tater Tot Casserole

September 18, 2026 Kristen

One Skillet French Onion Tater Tot Casserole

2 T. salted butter

2 T. extra virgin olive oil

2 medium yellow onions, thinly sliced

1 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 lb. lean ground turkey (chicken, or beef can be subbed)

2 cloves garlic, minced or grated

2 red bell peppers, chopped

2 T. fresh thyme leaves (or 2 tsp. dried thyme)

2 T. fresh chopped parsley (or 2 tsp. dried parsley)

kosher salt and black pepper

2 T. all-purpose flour or gluten-free flour blend

1/4 C. low sodium soy sauce

1 T. Worcestershire sauce

1/4 tsp. cayenne pepper using more or less to your taste

1 C. shredded Gruyere cheese

2 lb. frozen tater tots

1 C. shredded cheddar cheese

fresh chives, for topping (optional)

Preheat the oven to 425 degrees F. In a large oven safe skillet, melt the butter, olive oil, and onions together. Cook, stirring occasionally until softened, about 5 minutes. At this point, you want to slowly add 1/2 C. of the wine, 1/4 C. at a time, until the wine cooks into the onions. Continue to cook another 8-10 minutes until you’ve used the 1/2 C. of wine and the onions are deeply caramelized. Push the onions to the side of the pan and stir in the meat, bell pepper, garlic, thyme, parsley, cayenne, and season with salt and pepper. Cook, breaking up the meat as it cooks, another 5 minutes until the meat is browned. Stir in the flour and cook another minute. Add the remaining 1/2 C. wine, soy sauce, Worcestershire sauce, and 1 C. of water. Bring to a boil and simmer until thickened 3-5 minutes. Remove from the heat and sprinkle the Gruyere cheese overtop the meat. Arrange the tater tots on top of the cheese. Transfer to the oven and bake 20 minutes, until the tots are golden. Sprinkle the cheddar over the tater tots, return to the oven. Bake another 10-15 minutes, until the cheese is melted. Serve topped as desired with fresh thyme and chives.

Servings: 8
Serving Size: about 1 C.

Calories: 511
Fat: 29 g
Fiber: 4 g
Protein: 22 g

Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus

September 17, 2026 Kristen

Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus

1 lb. baby potatoes, halved

4 T. extra virgin olive oil

kosher salt and black pepper

1 – 1 1/2 lb. salmon filet

2 T. cajun seasoning

1 T. lemon zest plus 2 T. lemon juice

2 tsp. red wine vinegar

1 C. arugula

1/2 C. fresh basil leaves, roughly torn

1/4 C. fresh dill, roughly torn

1 bunch asparagus, ends trimmed

1/2 C. grated parmesan

4 T. salted butter

Preheat oven to 425° F. On a large baking sheet, combine the potatoes, 2 T. olive oil, and a pinch each of salt and pepper. Toss well to coat. Bake for 15 minutes. Remove the potatoes from the oven. Add the salmon to the center of the pan (if the salmon is large, cut it into smaller portions). Rub 1 T. olive oil and the cajun seasoning. Add the asparagus to the pan and toss with the parmesan. Bake everything together for 10-15 minutes or until the salmon has reached your desired doneness. In a bowl, whisk together the lemon zest, red wine vinegar, and 1 T. olive oil. Season with salt and pepper. Add the arugula, basil, dill, and a pinch of chili flakes. Toss to combine. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in 1 T. lemon juice. Serve the salmon, potatoes, and asparagus together with the arugula salad on top. Drizzle the brown butter over the salmon. Notes: Homemade Cajun Seasoning: mix 2 1/2 T. smoked paprika, 2 T. garlic powder, 1 T. onion powder, 1 T. dried oregano, 1 T. dried thyme, 1 T. chili powder, 1 T. cayenne pepper, 1 1/2 T. kosher salt, and 1 T. black pepper. Makes 3/4 C.

Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta

September 15, 2026 Kristen

Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta

2 lb. boneless chicken breasts or thighs, cut into 2-3 inch pieces

1 medium shallot, finely chopped

1/2 C. basil pesto, homemade or store-bought

zest and juice of 1-2 lemons

kosher salt and black pepper

crushed red pepper flakes

2 T. extra virgin olive oil

4 medium russet potatoes, cut into 2 inch pieces

2 T. salted butter

2 cloves garlic, finely chopped or grated

1 T. sesame seeds

1/2 C. (4 oz.) oil packed sun-dried tomatoes, chopped, and reserve the oil

1 T. chopped fresh dill or thyme

2 T. white or regular balsamic vinegar

pita/naan and fresh herbs, for serving

for Whipped Feta:

8 oz. feta cheese

1/4 C. plain greek yogurt

2 T. extra virgin olive oil

Preheat oven to 425° F. In a medium bowl, combine the chicken, pesto, shallot, lemon zest, and a pinch each of chili flakes, salt, and pepper. Let sit 15 minutes. On a baking sheet, toss the potatoes with olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender. Remove the potatoes from the oven. Add the butter, lemon juice, garlic, and sesame seeds, toss to coat, then push the potatoes to one side of the pan. Put the chicken on the other side. Return the pan to the oven and roast for 20 minutes more, until the chicken is cooked through. Meanwhile, make the tomato vinaigrette. In a bowl, whisk together 1/4 C. of the reserved sun-dried tomato oil, 2 T. lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, dill, and season with salt, pepper, and red pepper flakes. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the potatoes and chicken, top with fresh herbs. Serve pita on the side. Enjoy!

Servings: 6
Serving Size: 1/6 of recipe

Calories: 760
Fat: 47 g
Fiber: 5 g
Protein: 47 g

Easy Greek Sheet Pan Chicken Souvlaki and Potatoes

September 12, 2026 Kristen

Easy Greek Sheet Pan Chicken Souvlaki and Potatoes

4 T. extra virgin olive oil

1 1/2 lb. boneless chicken breasts or small thighs

2 lemons, 1 zested and juiced, 1 halved

2 T. balsamic vinegar

1 T. chopped fresh oregano (or 2 tsp. dried)

1 T. smoked paprika

1 shallot, finely chopped

5 cloves garlic, finely chopped or grated

1 large pinch each kosher salt and black pepper

1 large pinch red pepper flakes

1 lb. russet or baby potatoes, cut into 1 inch chunks

2 red bell peppers, sliced

1 medium yellow onion, sliced

1/2 C. oil packed sun-dried tomatoes

1/3 C. kalamata olives, pitted

3 T. toasted pine nuts (optional)

8 oz. cubed feta cheese

1/2 C. plain Greek yogurt

mixed fresh herbs, for serving

Preheat oven to 425° F. In a medium bowl, combine 2 T. olive oil, the chicken, lemon zest, lemon juice, balsamic vinegar, oregano, paprika, shallot, 4 cloves garlic, and a large pinch of each salt, pepper, and red pepper flakes. Toss well to combine. Let sit 15-20 minutes. On a rimmed baking sheet, toss the potatoes with 2 T. olive oil. Season with salt and black pepper. Add the lemon halves. Roast for 20 minutes, or until tender. Remove the potatoes from the oven and nestle the chicken around the potatoes. Arrange the bell peppers and onions around the chicken, arranging everything in an even layer. Drizzle over 1 T. olive oil, season with salt and pepper. Return the pan to the oven and roast for 20-25 minutes more, until the chicken is cooked through. Meanwhile, combine the sun-dried tomatoes and their oil, the olives, pine nuts, and feta in a bowl. In a separate bowl, combine the yogurt, 1 clove garlic, and a pinch of salt. To serve, divide the chicken, potatoes, peppers, and onions between plates. Spoon the feta mix and yogurt over the chicken. Top with a handful of fresh herbs. Eat and enjoy!

Servings: 6
Serving Size: 1/6 of pan

Calories: 465
Fat: 24 g
Fiber: 4 g
Protein: 36 g

Cider Braised Pot Roast with Crispy Sage Butter Potatoes

September 4, 2026 Kristen

Cider Braised Pot Roast with Crispy Sage Butter Potatoes

1 3-4 lb. beef chuck roast

kosher salt and black pepper

2 T. flour

6 T. salted butter

3 yellow onions, thinly sliced

4 shallots, halved

2 C. apple cider

2 C. chicken broth or dry white wine

2 T. chopped fresh thyme

2 T. apple butter

1 lb. small to medium potatoes

1/4 C. fresh sage leaves

1 tsp. garlic powder

flaky sea salt

Preheat the oven to 325° F. Season the roast with salt and pepper, then rub with flour to coat. Heat a large oven-safe Dutch Oven over high heat. Add 1 T. butter and the onions, cook for 5 minutes, until softened. Add the shallots and a 1/2 C. apple cider, season with salt and pepper. Continue cooking another 5 minutes, until the onions are very lightly golden. Add the thyme, then snuggle the roast into the onions and slather the top of the roast with apple butter. Add the remaining 1 1/2 C. of cider and the wine. Arrange the potatoes around the roast. Cover and roast for 2 1/2 to 3 hours or until very tender. Crank the heat on the oven to 425° F. Remove the potatoes, placing them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Arrange 5 T. of butter on top of the potatoes. Sprinkle each with garlic powder, then add the sage. Roast until the potatoes are crispy, 20-25 minutes. Spoon the butter and sage over the potatoes. Season with sea salt. During the same time, return the roast, uncovered, to the oven. Cook 20-30 minutes, until deeply caramelized on top. If needed add broth/wine to keep the onions just barely covered. Serve the pot roast topped with sea salt, gravy, and onions. Serve the potatoes on the side.

Morel and Spring Vegetable Hash

August 6, 2026 Kristen

Morel and Spring Vegetable Hash

This hearty vegetarian hash kicks off spring by combining English peas, baby spinach, morels, and spring onions with crispy potatoes. Farmers harvest mild spring onions before the bulbs grow to full size; they have small white or deep purple bulbs and tall green tops. (Use two sweet onions if you can’t find spring onions.) Morels are my favorite mushroom to use in this hash, but you can also substitute your favorite mushroom if you don’t want to splurge on morels. Serve the hash on its own or dish it up with poached eggs and toast to make it a more substantial meal.

4 large red potatoes, cut into 1/2-inch pieces

1/4 C. extra-virgin olive oil

1 T. finely chopped fresh rosemary

Kosher salt and freshly ground black pepper

1/2 lb. fresh morel mushrooms

2 T. unsalted butter

1/2 lb. asparagus, trimmed and cut into 1 -inch pieces

4 spring onions, trimmed and cut into %-inch rings

2 garlic cloves, finely chopped

2 T. finely chopped fresh flat-leaf parsley

2 T. finely chopped fresh thyme

Finely grated zest and freshly squeezed juice of 1/2 lemon

1/2 lb. fresh or frozen shelled English peas

4 C. tightly packed baby spinach

Arrange a rack in the center of the oven and preheat the oven to 400°F. In a medium bowl, toss the potatoes with the oil, rosemary, and a pinch of salt and pepper. Transfer the potatoes to a large baking sheet and roast for 30 minutes or until crispy and fork-tender. Remove the potatoes from the oven and set aside. Bring a medium pot of salted water to a boil. Add the morels and boil for 10 seconds. (This cleans the morels and kills any worms or spores that might be in them.) Using a slotted spoon, transfer the morels to a cutting board. Pat the morels dry, halve them, and set aside. In a 12-inch cast-iron skillet set over medium heat, melt the butter and cook until blond. Add the asparagus and spring onions and cook, stirring occasionally, until the onions start to wilt and the asparagus gets a little color on it, about 3 minutes. Add the garlic and cook, stirring occasionally, until golden brown, about 1 minute. Add the morels, cover the skillet, and cook until the morels release their natural juices, about 1 minute. Remove the lid from the skillet and add the potatoes, parsley, thyme, lemon zest, and lemon juice and stir to combine. Add the peas and spinach, stir to combine, and cook, stirring frequently, until the spinach wilts, about 2 minutes. Season with salt and pepper. Using a large serving spoon, divide the hash among four to six large bowls or plates. Now eat.

Servings: 4
Serving Size: 1/4 of hash (about 2 C.)

Calories: 484
Fat: 21 g
Fiber: 13 g
Protein: 14 g

Hash Brown Pork Skillet

July 17, 2026 Kristen

Hash Brown Pork Skillet

4 C. frozen O’Brien potatoes, thawed

1 C. chopped onion

1 C. chopped green pepper

2 T. butter

2 C. shredded cooked pork

2 tsp. chicken bouillon granules

1/4 tsp. pepper

2 tsp. all-purpose flour

1/2 C. 2% milk

3/4 C. shredded cheddar cheese

In a large cast-iron or other heavy skillet, cook the potatoes, onion and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon and pepper; heat through. In a small bowl, combine flour and milk until smooth; add to skillet. Cook on medium-low heat until mixture is thickened, stirring frequently, 4-5 minutes. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

Servings: 4
Serving Size: about 1 1/2 C.

Calories: 444
Fat: 24 g
Fiber: 3 g
Protein: 29 g

Sheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive Butter

July 15, 2026 Kristen

Sheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive Butter

Ingredients:

2, 1 lb. pork tenderloins, trimmed

1/4 C. hoisin sauce

1 lb. green beans, stems trimmed

1 1/2 lb. small Yukon gold potatoes, cut in half lengthwise

3 T. olive oil

kosher salt and freshly ground pepper

4 T. butter, softened

2 T. fresh chives, minced

4 garlic cloves, minced

nonstick cooking spray

Lower oven rack to middle lower position and preheat oven to 450 degrees. Spray heavy duty baking sheet with nonstick cooking spray. In a large bowl, combine green beans with 1 T. of olive oil, 1/4 tsp. of kosher salt and 1/4 tsp. of freshly ground pepper. Toss well. Arrange green beans in center of baking sheet. In the same bowl, toss potatoes with 2 T. of olive oil, 1/4 tsp. of kosher salt and 1/4 tsp. of freshly ground pepper. Transfer to baking sheet and arrange on either side of green beans, cut side down. If needed, they can be layered. In the same bowl, add the tenderloins with the hoisin sauce. Toss well. Lay tenderloins, not touching, over green beans and brush with remaining hoisin sauce from the bowl, sprinkle lightly with salt and pepper. Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 degrees on a meat thermometer. While tenderloin is roasting, combine butter, chives, garlic, 1/4 tsp. salt and 1/4 tsp. pepper. When tenderloin is done cooking, remove sheet pan and top each tenderloin with one T. of garlic herb better and let pork tenderloin rest at least 10 minutes before slicing. Top potatoes and green beans with the remaining two T. of garlic herb butter and serve.

Servings: 6
Serving Size: about 5 oz. pork with vegetables (1/6 of pan)

Calories: 430
Fat: 20 g
Fiber: 5 g
Protein: 36 g

Campfire Potatoes with Tomatoes, Bacon, and Blue Cheese

June 24, 2026 Kristen

Campfire Potatoes with Tomatoes, Bacon, and Blue Cheese

6 T. unsalted butter

3 lb. marble potatoes

Kosher salt and freshly ground black pepper

6 cloves garlic, minced

5 cups low-sodium chicken broth

3–4 slices bacon, cooked and cut into lardons

¾ cup crumbled blue cheese

Crème fraîche

Pickled red onions (recipe follows)

Grilled cherry tomatoes (see note)

Minced fresh chives

1 cup red wine vinegar

¼ cup granulated sugar

Kosher salt and freshly ground black pepper

1 red onion, sliced

4 ice cubes

Make the pickled red onions: In a small saucepan, combine ½ cup water, vinegar, sugar, and salt and pepper to taste. Bring to a boil. Place the sliced onions in a small sealable, heat-proof container. Pour the hot solution over the onions and stir. Add the ice cubes to the top of the onions to weigh them down and cool them. Cover the container and place in the refrigerator for at least 1 hour or until cool. Set up the grill: Preheat a charcoal or gas grill to medium-high heat, and set it up with two zones: a hot side and cold (less hot) side, for direct and indirect cooking. You want the temperature to hover around 400°F. Place a large cast-iron skillet on top of the grates to heat as the grill warms up. Cook the potatoes: When the skillet is hot, add the butter to melt. Add the potatoes and toss to coat. Season generously with salt and pepper. Add the garlic and 3½ cups of the broth and move the skillet to the cooler side of the grill. Close the lid and let the potatoes cook down, basting occasionally, until cooked through and the liquid has mostly evaporated, adding more broth as needed for the potatoes to cook. You’ll likely end up needing close to 5 cups. Serve: Remove the potatoes from the grill and serve hot, topped with bacon lardons, blue cheese, dollops of crème fraîche, pickled onions, grilled tomatoes, and minced chives. Note: To grill the tomatoes, look for whole cherry tomatoes right on the vine, which you can drop directly onto the hot side of the grill grates as the potatoes finish cooking. Once they have slightly charred and started to burst, they’re finished. If you can’t find whole tomatoes on the vine, place the tomatoes either in a cast-iron skillet on the grates or in an aluminum foil packet (not too tightly sealed).

Party Potatoes

June 4, 2026 Kristen

Party Potatoes

6 russet potatoes (about 3 ½ – 4 lbs.), peeled and cubed

1 (8 ounce) block cream cheese, softened and cubed

1 C. (4 ounces) grated sharp cheddar cheese

8 ounces sour cream, at room temperature

½ C. milk, at room temperature

3 T. melted butter, divided

1 tsp. garlic salt

2 tsp. dried minced chives

1 C. crushed Corn Flakes cereal (about 1 ¾ C. cereal before crushing)

½ tsp. paprika

Optional garnish: chopped fresh chives, chopped fresh parsley, or sliced green onions

Place potatoes in a large pot. Cover with water and bring to a boil. Reduce heat; cover and cook for 15-20 minutes, or until potatoes are tender. Drain really well, making sure that the potatoes are dry. Transfer the potatoes to a large bowl. Add cream cheese, cheddar cheese, sour cream, milk, 2 T. of the melted butter, garlic salt, and chives. Beat the potatoes until well blended and fluffy. Taste and season with salt and pepper, as necessary. Transfer the potatoes to a 3-quart baking dish that has been sprayed with cooking spray. In a small bowl, toss together Corn Flakes crumbs and remaining 1 T. of melted butter. Sprinkle over top of the potatoes. Bake, uncovered, at 350°F for 30-35 minutes, or until the edges are bubbly and the potatoes are heated through. Sprinkle paprika over top, garnish with chives, parsley, or green onions if desired, and serve!

Make Ahead: Assemble according to the recipe instructions, cover, and refrigerate for up to 48 hours. When ready to bake, remove the cover and allow the dish to sit on the counter for about 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to extend the baking time slightly.

How to Freeze Before Baking: Assemble the casserole as instructed, but do not add the Corn Flake topping. Cover tightly and store in the freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Allow the dish to sit on the counter for about 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to extend the baking time slightly. Add the topping just before baking.

Bobby Flay’s 12-Layer Potato with Caramelized Shallots and Truffle Oil

April 18, 2026 Kristen

Bobby Flay’s 12-Layer Potato with Caramelized Shallots and Truffle Oil

2 T. unsalted butter

4 medium Idaho potatoes

2 C. heavy cream

Kosher salt and freshly ground black pepper

Fresh thyme, to finish

White truffle oil, to finish

6 T. unsalted butter, cut into pieces

9 shallots, thinly sliced

Pinch of sugar

1 tsp. fresh thyme leaves

Kosher salt and freshly ground black pepper

Preheat the oven to 375° F and butter a 10” x 10” x 2” casserole. For the gratin: Peel the potatoes, then carefully slice into ⅛-inch-thick rounds. Arrange some of the potatoes in an even layer in the casserole, overlapping their edges. Drizzle with 2 T. of the cream and season with salt and pepper. Repeat this process with the remaining potatoes, cream, salt and pepper to form 12 layers, or until all the potatoes are used. Press down on the potatoes to completely submerge them in the cream. Cover and bake the potatoes for 30 minutes, then remove the cover and continue to bake until the cream has been absorbed, the potatoes are cooked through, and the top is golden brown, about 30-45 minutes longer. For the caramelized shallots: In a large sauté pan, melt the butter over medium heat. Add the shallots, a pinch of sugar, thyme leaves, season with salt and pepper, and cook, stirring occasionally until golden brown and caramelized, about 15 minutes. To serve: Top the hot potato gratin with an even layer of the caramelized shallots, scatter some additional thyme leaves and lightly drizzle with truffle oil.

Middle Eastern Steak and Potato Casserole

April 18, 2026 Kristen

Middle Eastern Steak and Potato Casserole

3 Roma tomatoes, thinly sliced.

2 pounds Yukon Gold potatoes, thinly sliced.

1 pound of flank steak, cut into 3 inch by half inch strips, against the grain.

1 1/2 tsp. salt and 1 tsp. pepper.

1 tsp. Allspice.

1 yellow onion, peeled and thinly sliced.

1/4 cup olive oil.

1/4 cup water.

Two to three T. chopped flat leaf parsley.

Pre heat the oven to 375 degrees F. Spray a broiler proof two quart casserole with spray oil. Place the tomato slices on the bottom of the casserole, reserving enough for an even layer of tomatoes on the top of the casserole. Top the tomato slices with an even layer of half of the potato slices. Top the potato slices with all of the steak slices. Season with half of the salt, pepper and Allspice. Top the steak with all of the onion slices. Top the onions with an even layer of the rest of the potato slices. Arrange the tomato slices in a single layer on top. Drizzle with the olive oil and water, and sprinkle with the rest of the salt, pepper, and Allspice. Cover the dish with foil, and bake for one hour and 15 minutes. Remove the foil and place the dish under the broiler for about 2 to 5 minutes. Sprinkle with the parsley, and serve.

Servings: 6
Serving Size: about 1 C. (1/6 of casserole)

Calories: 327
Fat: 14 g
Fiber: 4 g
Protein: 20 g

One Pan Sausage, Cabbage & Potatoes w/ Mustard Sauce

March 30, 2026 Kristen

One Pan Sausage, Cabbage & Potatoes w/ Mustard Sauce

4 good quality sausage links, cut in half

1/2 head of cabbage, purple or green, cut into quarters (leave the stem intact, so the cabbage stays together when cooking)

small yukon gold potatoes, cut in half (the smallest you can find)

kosher salt & pepper

olive oil

Mustard Sauce

1 T. apple cider vinegar

1 T. grainy mustard

1 T. Dijon mustard

1 T. honey

1 tsp. soy sauce

3 T. olive oil

sea salt & pepper

Whisk mustard sauce with a fork, and save for later. On a parchment lined sheet pan, lay out the cabbage quarters and scatter the little potato halves around. Place the sausage halves in between the potatoes and cabbage.

Potato and Shiitake Gnocchi with Brown Butter

March 19, 2026 Kristen

Potato and Shiitake Gnocchi with Brown Butter

1/2 lb. Golden Potatoes diced, boiled and mashed

1 Egg

1 C. AP Flour

1/2 tsp. Sea Salt

1/2 C. Shiitake Mushrooms diced

1 stick (8 T.) of Unsalted Butter

3 sprigs of Sage

Parsley (optional)

First you’ll want to boil your potatoes, drain, and let them cool. Then you’ll want to get a large metal mixing bowl and mash em up. While your potatoes are boiling you’ll want to sauté the mushrooms in 3 T. melted butter with the sage. Once the mushrooms are nicely browned (not burnt) remove all contents from the pan, including the sage and set aside.In the mashed potato mixture fold in the mushrooms, then add the egg, and then followed by the flour. Once all ingredients are incorporated fold in more (or less) flour to form a dough ball. Continue kneading it holds it own. Split the dough in half and roll it out on a floured (clean) surface. Make a long snake about 1/2″ in diameter. Using a pastry scraper cut into 1″ long dumplings. Continue this process until you have enough to make one batch. Boil the dumplings until they float. In a skillet brown the remaining butter and fry the gnocchi until golden brown. Enjoy with the brown butter over the gnocchi and with a bit of parsley!

Loaded Baked Potato Foil Packs

March 17, 2026 Kristen

Loaded Baked Potato Foil Packs

1 ½ pounds baby red potatoes

3 T. oil

2-3 tsp. McCormick Grill Mates Roasted Garlic & Herb Seasoning

Salt to taste

Fresh ground pepper, to taste

sour cream

shredded cheddar cheese

bacon bits

chopped green onions

Quarter potatoes, making sure pieces are smaller than 1 inch. Toss with oil, garlic and herb seasoning, and salt and pepper to taste. Portion out between four 12×12 inch pieces of foil. Fold foil packs closed, pinching edges to seal. Grill over medium high heat for about 20 minutes, turning over every 4-5 minutes until potatoes are tender and cooked through. Open packets, top with sour cream, cheese, bacon, and green onions as desired and serve. These can be prepped up to 24 hours ahead of time, stored in the fridge or a cooler, and cooked when ready to serve. Perfect for camping!

Servings: 4

Calories: 212 kcal, Carbohydrates: 27 g, Protein: 3 g, Fat: 11 g, Saturated Fat: 1 g, Trans Fat: 1 g, Sodium: 31 mg, Potassium: 774 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 12 IU, Vitamin C: 15 mg, Calcium: 17 mg, Iron: 1 mg

Bacon Cheddar Potatoes in Foil

March 12, 2026 Kristen

Bacon Cheddar Potatoes in Foil

1 ½ – 2 pounds baby red potatoes – cut into 1-inch pieces

3 strips uncooked bacon – finely chopped

3 T. butter – melted

1 packet ranch dressing seasoning mix

salt and pepper – to taste

1 cup shredded cheddar cheese

chopped parsley – for topping

In a large bowl combine potatoes, bacon, butter, ranch seasoning, and salt and pepper to taste. Mix well. Portion the potato mixture out into the center of four 12×12 inch pieces of foil. Top with shredded cheddar cheese. Wrap foil tightly around potatoes. Pierce foil 3-4 times with a fork. Grill over medium heat for 20-25 minutes OR bake at 425 for 25-35 minutes, until potatoes are tender. Top with chopped parley and serve.

Cheddar, Bacon, and Potato Muffins

March 7, 2026 Kristen

Cheddar, Bacon, and Potato Muffins

1/2 lb. baby gold potatoes

1/8 tsp. black pepper

191 grams (1 1/2 C.) unbleached all-purpose flour

1 T. sugar

1 T. baking powder

1/4 tsp. salt

3/4 C. sour cream

1/2 C. milk

4 T. salted butter, melted

1 large egg

4 slices bacon, cooked, drained, and crumbled, reserving one T. of bacon drippings

113 grams (4 oz./3/4 C.) diced sharp cheddar cheese

1/4 C. chopped chives

Heat your oven to 400 degrees F and line a 12-cavity muffin pan with paper liners. Prick the potatoes about 4 times each, wrap them in a damp towel, and microwave them about 4 minutes, turning them halfway through. They should be cooked but not super soft. Let cool enough to handle, and grate them with a box grater. Toss the grated potatoes with the black pepper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the sour cream, milk, melted butter, egg, and 1 T. of bacon drippings. Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula until just combined. Fold in the potatoes, bacon, cheddar, and chives. Divide the batter evenly among the muffin cups, about an ice cream scoop-sized portion each. Bake the muffins for 22 to 25 minutes, until golden. A toothpick should come out clean. Cool in the muffin pan for five minutes, and then turn them out onto a wire rack to fully cool.

Servings: 12
Serving Size: 1 muffin

Calories: 212
Fat: 13 g
Fiber: 1 g
Protein: 6 g

Otik’s Spiced Potatoes

March 6, 2026 Kristen

Otik’s Spiced Potatoes

1 and 1/4 tsp brown mustard powder

1 tsp ground juniper berries

3-4 dashes of cayenne pepper

1 and 1/4 tsp ground sumac or lemon zest

1 tsp ground ginger

2 tsp kosher salt

1 and 1/2 lb fingerling potatoes

2 and 1/2 T. malt vinegar

4 T. unsalted butter

3 tsp spice blend

2 and 1/2 T. dried chives

kosher salt

Combine the ingredients for the spice blend together in a separate dish and set aside. Prepare and measure your other ingredients and slice the potatoes in half lengthwise. Add the potatoes, malt vinegar, a pinch of kosher salt, and half of the butter to the skillet and cover with cold water. Set the skillet over a medium-high flame and set a timer for 20-25 minutes. Raise the heat to high and boil another 15-20 minutes until the pan is almost dry except for a butterfat sheen. Reduce the heat to medium and flip the potatoes so that they are cut-side down on the skillet. Cook for 5 minutes, then start transferring the deep golden brown potato halves to a mixing bowl. Cover the bowl with foil in between batches to keep the contents warm. Once the skillet is empty, add the remaining butter to the pan. Once melted, stir in three tsp. of the spice blend and the dried chives. Then stir in the potatoes to coat and remove immediately. Dust the finished potatoes with kosher or sea salt before serving. This recipe makes enough spice blend for two batches, so reserve and store the remaining spices for another time.

Servings: 4
Serving Size: about 1 C.

Calories: 237
Fat: 12 g
Fiber: 4 g
Protein: 4 g

Apple Chicken Recipe with Bacon and Potatoes

January 20, 2026 Kristen

Apple Chicken Recipe with Bacon and Potatoes

4 strips bacon (cut into ½ inch slices)

2 large crispy apples (diced)

8 bone-in chicken thighs (skin on or off – your choice)

½ tsp. EACH: salt and pepper

1 C. chicken stock

2 T. EACH: dijon mustard, grainy mustard, and honey

1 lb. nugget potatoes (quartered)

2 C. spinach

Preheat your oven to 375 degrees Fahrenheit. Cook the bacon in a large, ovenproof frying pan over medium heat until it’s crispy, about 10 minutes. Remove it from the pan with a slotted spoon. Turn the heat up to medium-high. Add the apples to the pan and let them cook until they turn golden brown, about 5 minutes. Remove them from the pan and put them with the bacon. Season the chicken thighs with salt and pepper and add them to the pan skin side down. When they are golden brown, remove them from the pan. Add the chicken stock, Dijon mustard, grainy mustard, and honey to the pan and whisk well. Add the potatoes and stir them through the sauce. Nestle the chicken thighs into the potatoes, browned side up. Cover the pot and put it into your oven to cook for 30 minutes. Remove the cover from the pot and let it cook for 15 minutes more. Remove the pot from the oven and add the bacon, apples, and spinach. Pop it back in your oven for 5 minutes to wilt the spinach.

Servings: 8
Serving Size: 1 chicken thigh with vegetables

Calories: 414
Fat: 24 g
Fiber: 3 g
Protein: 23 g

Creamy Dill and Harvest Soup

January 8, 2026 Kristen

Creamy Dill and Harvest Soup

In a large pot start by browning the following in oil for about 8 minutes:

1-2 onions diced fine

2-3 cloves of garlic chopped

2-3 carrots finely chopped

1/2 head of cabbage shredded fine

Once the onion is transparent / golden add 6 cups of cubed potatoes along with 6 cups of boiling/hot water. Season with S+P , a bay leaf, and 2 tbsp dill seed.

Let boil covered for about 20 minutes. once the potatoes are cooked through add a dollop of butter and puree about 1/2 of the soup using an immersion blender, until you have a consistency you like… I enjoy some small bits in a smooth combined thickish stock. Add:

1 cup heavy cream

2 tbsp fresh chopped dill weed

Smoked Sausage Casserole

December 14, 2025 Kristen

Smoked Sausage Casserole

1 (30 ounce) package frozen shredded hash brown potatoes, thawed (about 12 ½ cups total)

1 (14 ounce) package fully-cooked smoked sausage (such as Hillshire Farm Polska Kielbasa)

1 ½ cups grated sharp cheddar cheese (about 6 ounces total)

1 cup (8 ounces) sour cream, at room temperature

1 medium onion, very finely diced

¼ cup (half of a stick) butter, melted

¼ teaspoon ground black pepper

¼ teaspoon kosher salt

1 (10.5 ounce) can condensed cream of chicken soup

Optional garnish: sliced green onion or chopped fresh herbs

Preheat oven to 350°F (180°C). Grease a 13 x 9-inch baking dish and set aside. Cut sausage into slices, and then into quarters (so that you have small bite-sized pieces). In a large mixing bowl, stir together all of the ingredients until completely combined. Stirring together ingredients for an easy smoked sausage casserole. Transfer the mixture to the prepared baking dish. Process shot showing how to make a smoked sausage casserole with potatoes. Bake, uncovered, for about 40 minutes (or until hot, bubbly, and lightly browned on top).

Servings: 10
Serving Size: 1 piece (1/10 of casserole)

Calories: 385
Fat: 28 g
Fiber: 2 g
Protein: 12 g

Las Primas Lomo Saltado

December 13, 2025 Kristen

Las Primas Lomo Saltado

1 lb. Sirloin Steak cut into thin slices

2 cloves Garlic, minced

salt and Pepper to taste

3 T. Vegetable Oil

1 small Red Onion, cut into sliced

2 Tomatoes, cut into thick Slices

2 T. Soy Sauce

3 T. Red Wine Vinegar

½ C. fresh Cilantro, coarsely chopped

2 C. Potatoes or French Fries

White Rice, for serving

Season beef with garlic, salt and pepper. Put wok over very high heat. Stir in oil and cook the meat, a few slices at a time, so it browns and the meat doesn’t steam. Cook each batch about 2 minutes. Stir in onion and tomato and cook, stirring, 2-3 minutes. They should still be crunchy, not mushy. Stir in soy sauce and vinegar down sides of wok or pan. Mix everything and taste for seasoning. Add cilantro, and serve with potatoes and rice.

Servings: 4
Serving Size: about 1 1/4 C. (rice not included)

Calories: 388
Fat: 21 g
Fiber: 3 g
Protein: 27 g

Pork Chops with Scalloped Potatoes

December 8, 2025 Kristen

Pork Chops with Scalloped Potatoes

6 pork chops

4 potatoes, peeled and thinly sliced

1 onion, sliced

2 tablespoons butter

2 tablespoons all-purpose flour

1 can broth of choice (chicken works great), 14 oz

Salt and pepper to taste

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

Preheat oven to 350°F. Grease a 9×13 inch baking dish. Arrange potatoes and onion on bottom of baking dish. Season. Brown and season pork chops and put on top of potatoes and onion layer. In a medium saucepan, melt butter over medium heat. Add flour and whisk until combined. Add broth and bring to boil. Add salt, pepper, garlic powder, onion powder, and paprika. Cook and stir until thickened. Pour sauce over pork chops. Cover with foil and bake for 45 minutes.

Servings: 6
Serving Size: 1 pork chop with potatoes

Calories: 397
Fat: 16 g
Fiber: 2 g
Protein: 34 g

German Sauerkraut & Bratwurst with Bacon Onion Potatoes

December 1, 2025 Kristen

German Sauerkraut & Bratwurst with Bacon Onion Potatoes

Bratwurst sausages (preferably German)

Sauerkraut (store-bought or homemade)

Potatoes (waxy potatoes like Yukon Gold)

Bacon (thick-cut for maximum flavor)

Onions (sweet or yellow onions for caramelizing)

Seasonings: Salt, black pepper, caraway seeds (optional)

Beer or cider (optional, for deglazing)

Start by frying the bacon in a large skillet until crispy. Remove the bacon and set it aside, but keep the fat in the pan to cook the other ingredients. This bacon fat adds richness to the potatoes and onions. In the same pan, add sliced onions and cook them slowly over medium heat until they become golden and caramelized. The onions should develop a deep sweetness, which will balance the tanginess of the sauerkraut. Add chopped potatoes to the pan with the onions. Season with salt, pepper, and caraway seeds. Cook the potatoes until they’re golden brown and tender. Nestle the bratwurst sausages into the skillet with the potatoes and onions. Pour in a bit of beer or cider (optional) to deglaze the pan and add extra flavor. Finally, stir in the sauerkraut and let everything simmer until the bratwurst is fully cooked. Crumble the reserved bacon over the top of the dish just before serving. The crispy bacon adds the final touch, delivering a smoky crunch that ties all the flavors together.

Gremolata Potatoes

October 1, 2025 Kristen

Gremolata Potatoes

1/3 cup olive oil

2 T. coarsely chopped flat-leaf parsley

1/2 tsp. chopped fresh thyme

1 tsp. chopped fresh rosemary

2 tsp. finely grated lemon zest

1/2 tsp. finely grated orange zest

1/2 tsp. minced garlic

1/4 tsp. red pepper flakes

5 medium Yukon gold potatoes (about 1 1/4 pounds), rinsed and dried

Sea salt and freshly ground black pepper to taste.

Whisk together 1/3 cup olive oil and the parsley, thyme, rosemary, zests, garlic and red pepper. Set aside for at least a half-hour. Preheat the oven to 450 degrees. Cut each potato into 6 to 8 wedges. Toss the potatoes with the gremolata, and add salt to taste. Spread the wedges out on a rimmed baking sheet, and bake for 20 minutes. Pull out the sheet, flip the potatoes with a spatula, and then continue roasting them for another 20 to 25 minutes. Serve hot.

Servings: 4
Serving Size: about 8 wedges (1/4 of recipe)

Calories: 261
Fat: 18 g
Fiber: 3 g
Protein: 3 g

Bobby Flay’s Colcannon with Cabbage, Scallions, and Bacon Butter

June 19, 2025 Kristen

Bobby Flay’s Colcannon with Cabbage, Scallions, and Bacon Butter

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

Kosher salt and freshly ground black pepper

1 cup whole milk

6 bacon slices, cut into thirds

8 T. (1 stick) unsalted butter, softened at room temperature, divided

½ head Napa cabbage, thinly sliced

2 T. apple cider vinegar

1½ T. whole-grain mustard

2 T. honey

⅓ cup scallions, thinly sliced, divided

Place the potatoes in a large saucepan, cover with cold water by 2 inches, and add a generous amount of salt. Bring to a boil, reduce to a simmer, and cook the potatoes until they are fork-tender, about 20 minutes. While potatoes are cooking, add milk to a small saucepan and bring to a gentle simmer over low heat, cover and keep warm. For the bacon, place a large sauté pan over medium heat. Add the bacon to the pan and cook until crisp, flipping them occasionally to ensure even cooking. Transfer the bacon to a paper towel-lined plate, reserve the bacon fat, and set aside. For the cabbage, place a large sauté pan over medium heat. Add 2 T. of butter to the pan. Once the butter begins to foam, add the cabbage, season with salt and pepper, and cook for 3 minutes. Add the apple cider vinegar, mustard, and honey. Stir to combine and cook until wilted, about 5 minutes. Fold in 2 T. of scallions and set aside. Once the potatoes are completely cooked through and very soft, drain them well. Return the potatoes to the hot pot to help them dry out further. (Alternatively, you can dry them out in the oven.) Using a potato masher, crush the potatoes until they are just mashed and fluffy. Add 4 T. of butter to the crushed potatoes and fold to combine. Slowly add the warm milk to the crushed potatoes, a little at a time (you may not need all of the milk), folding the mixture until smooth. Season with salt and pepper and then cover to keep warm. For the bacon butter, in a small bowl add the remaining 2 T. of butter and 2 T. of reserved bacon fat. Mix to combine and set aside. To assemble the colcannon, add the cabbage mixture to the mashed potatoes and fold to combine. Transfer the potatoes to a serving bowl, top with the bacon butter, the remaining scallions, and crumbles of the bacon.

Servings: 8
Serving Size: about 3/4 C.

Calories: 299
Fat: 19 g
Fiber: 3 g
Protein: 6 g

Mexican Potato Casserole

February 17, 2025 Kristen

1 lb. lean ground beef

1 medium onion, diced finely

4 large potatoes, thinly sliced

1 C. corn kernels

1 packet of taco seasoning

2 C. of grated mozzarella cheese

1 C. salsa

Salt and pepper

Preheat oven to 200 degrees Celsius. Thinly slice your potatoes and add to a large pot of salted boiling water for around 10 minutes to soften. Add a T. of oil to a large, heated frying pan. Fry onion until soft, before adding the mince. Once the mince is browned, stir in corn, then add taco seasoning and allow to simmer for 10 to 15 minutes (follow instructions on the taco seasoning). Stir through salsa until well combined. Layer softened potato slices along the bottom of a large casserole or baking dish and season with salt and pepper. Add a layer of mozzarella cheese over the potatoes. Add the taco and salsa mince mixture on top. Add a layer of mozzarella cheese on top. Cover baking dish with aluminum foil and bake in the oven for around 35 minutes. Then remove foil, sprinkle with chopped shallots and bake for a further 15-20 minutes, or until cheese is browned. Serve with guacamole and sour cream, or with a side salad. Enjoy!

Servings: 6
Serving Size: about 1 1/2 C. (1/6 of casserole)

Calories: 515
Fat: 19 g
Fiber: 7 g
Protein: 30 g

Sheet Pan Mojo Chicken and Potatoes

December 28, 2024 Kristen

Sheet Pan Mojo Chicken and Potatoes

½ recipe Mojo Criollo

4 boneless skinless chicken breasts cut in half OR 4 chicken thighs

3 tablespoon olive oil

½ teaspoon garlic powder

¼ teaspoon red pepper flakes

2 lb multi-colored baby potatoes washed and sliced in half

4 teaspoon kosher salt

4 teaspoon freshly cracked black pepper

Chimichurri to serve (2 T. per serving)

Reserve 3 tablespoon mojo for the potatoes. In a large zip top bag or shallow dish, marinate chicken for 15-30 minutes up to 4 hours. Preheat oven to 400 degrees F. In a large bowl or large zip top bag, whisk together the reserved mojo, olive oil, garlic powder, red pepper flakes, 2 teaspoon salt and 2 tablespoon pepper. Add potatoes and toss around to coat well. Put potatoes onto a baking sheet, along with marinated chicken. Season the chicken with the remaining 2 teaspoon salt and 2 teaspoon pepper, then pour the oil and mojo mixture from the bowl used with the potatoes over the chicken and potatoes on the baking sheet. Bake in oven for 45-50 minutes, or until chicken is cooked through (chicken is done at 165 degrees F). Serve immediately, with chimichurri sauce.

Brown Butter and Thyme Potato Cake

December 13, 2024 Kristen

Brown Butter and Thyme Potato Cake

4 lbs. yukon gold potatoes

6 T. butter (divided)

3 T. fresh thyme (chopped)

¼ C. balsamic glaze

1½ T. salt

1½ tsp. fresh ground black pepper

Preheat the oven to 450 degrees. Peel the potatoes then slice on a mandoline into 1/8″ slices. Pour 3 T. of the melted butter in a 10″ cast iron skillet over medium heat. Start layering the potatoes into concentric circles in the skillet until you have a couple of layers down. Then sprinkle in some salt, pepper and 1 T. of the fresh thyme. Working quickly, add in another couple layers of potatoes, more salt and pepper and thyme and now a drizzle of the balsamic glaze. Repeat with the potatoes, salt, pepper and thyme, then when you get about halfway down pour in the three T. of melted butter. Repeat with the reaming potatoes, glaze, salt, pepper and thyme until you’re done. Press down firmly with an 8″ dinner plate or cake pan and then transfer the skillet to the oven for 30 minutes. Carefully remove the skillet to the oven and press down once again with the cake pan. Return to the stove and cook another 25 minutes. After the torte has cooled slightly, run a knife around the edges of the skillet and then flip out onto a large plate and cut into wedges.

Servings: 8
Serving Size: 1 wedge (1/8 of cake)

Calories: 273
Fat: 9 g
Fiber: 3 g
Protein: 4 g

Miso Sweet Potatoes

October 30, 2024 Kristen

Miso Sweet Potatoes

2 medium sweet potatoes

1/4 C. [70 g] red miso paste

1 T. honey

1 T. butter, melted

Preheat the oven to 450°F [23O°C] and line a sheet pan with parchment paper. Slice the sweet potatoes into 1/2 in [ 13 mm] wedges and place on the sheet pan in a single layer. In a small bowl, mix together the miso, honey, and melted butter until smooth. Brush the mixture on one side of the sweet potatoes in a thick layer, then flip and brush the other side. Bake for 15 minutes, until caramelized and tender. To puree (optional), smash with the back of a fork until smooth.

Servings: 4
Serving Size: 1/2 sweet potato (about 4 wedges)

Calories: 132
Fat: 4 g
Fiber: 3 g
Protein: 3 g

Sautéed Golden Potato Salad with Leek and Black Olives

April 20, 2024 Kristen

Sautéed Golden Potato Salad with Leek and Black Olives

3 small baking potatoes (1 1/4 pounds), peeled and halved

1 quart low-sodium chicken broth

2 T. extra-virgin olive oil, plus more for drizzling

1 leek, white and tender green parts only, sliced crosswise 1/4 inch thick

4 C. mixed lettuces, such as arugula, mesclun and sunflower sprouts

12 pitted black olives, chopped

6 anchovies, thinly sliced

Kosher salt

Pepper

Red wine vinegar, for drizzling

In a medium saucepan, cover the potatoes with the broth and bring to a simmer. Cook over moderate heat until the potatoes are tender when pierced with a fork, 20 minutes. Using a slotted spoon, transfer the potatoes to a plate. Discard the broth, or strain and reserve for making soup later. Meanwhile, in a large skillet, heat 1 T. of the olive oil. Add the leek and cook over moderate heat, stirring occasionally, until softened and golden, about 3 minutes. Transfer to a plate. Heat the remaining 1 T. of olive oil in the skillet. Add the potatoes and cook over moderately high heat, turning, until golden and crisp, 2 minutes per side. Arrange the lettuces on plates. Using your hands, break the potatoes into large chunks and arrange them on top of the lettuces. Scatter the leek, olives and anchovies on top. Season the salad with salt and pepper, drizzle with vinegar and olive oil and serve.

Crunchy Baked Potatoes with Anchovy, Parmesan and Rosemary

December 28, 2023 Kristen

Crunchy Baked Potatoes with Anchovy, Parmesan and Rosemary

4 large russet potatoes 10 to 12 ounces each, scrubbed well

1¾ tsp. kosher salt

¼ cup grated Parmesan

2 T. extra virgin olive oil, more for drizzling

2tsp. minced fresh rosemary

4 anchovy fillets, minced

2 garlic cloves, minced

6 T. panko or plain dried bread crumbs

3 anchovy fillets, minced

3 T. grated Parmesan

¼ tsp. packed grated lemon zest

1 large pinch red pepper flakes

Extra virgin olive oil, for drizzling

Heat oven to 425 degrees. Rub the potatoes with 1½ tsp. salt and pierce twice with a fork (don’t worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes. When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about ¼ inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining ¼ tsp. of salt to bowl and mash with a fork until combined. Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.

Mini Pesto Potato Spinach Frittata

October 17, 2023 Kristen

Mini Pesto Potato Spinach Frittata

1 medium potato, diced

2 T. olive oil + more for greasing pan

1 cup packed spinach, chopped

½ cup grated cheddar cheese

6 eggs

¼ cup milk

1 ½ T. prepared pesto

salt and pepper to taste

Preheat oven to 375. In a pan, heat olive oil over medium-high heat. Add diced potatoes and cook for 10 minutes. Stirring occasionally. Meanwhile, whisk together spinach, cheese, eggs, milk and pesto. Add cooked potatoes to egg mixture. Scoop into a greased mini muffin pan. Bake for 20-24 minutes or until tops are slightly browned and eggs cooked through