Seasoned Fried Potato Wedges

Seasoned Fried Potato Wedges recipe

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Crazy Creamy Chickpea Curry

Ingredients

  • 1 Tbsp. coconut oil (refined or unrefined)
  • 1 medium yellow onion, thinly sliced (1 cup)
  • 1 Tbsp. fresh minced ginger
  • 4 cloves garlic, minced
  • 2 Tbsp. mild curry powder
  • ¼ tsp. red pepper flakes (we used ½ tsp.)
  • 2 ½ cups vegetable broth (we used Swanson’s organic vegetable broth)
  • 2 Tbsp. reduced-sodium soy sauce or tamari (we used reduced-sodium soy sauce)
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. tomato paste
  • ¾ lb. Yukon gold potatoes, cut into ¾-inch pieces (2 ½ cups)
  • 1 large carrot, sliced diagonally ¼-inch thick (we used 2 medium)
  • 4 cups large (1 x 2-inch) cauliflower florets (we cut them into bite-size pieces)
  • 1 (15-oz.) can chickpeas, rinsed & drained
  • 1 cup (from a 13.5-oz. can) coconut milk (we used regular, not lite coconut milk)
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • ½ cup frozen peas (we used ¾ cup)
  • Salt to taste
  • Cooked basmati rice (we used brown basmati rice), for serving
  • Sriracha, for serving (optional)

Directions

  1. Take a heavy 4-quart pot out and pour the coconut oil in, setting the heat to medium. Once the oil’s melted and hot, add in the onion and stir frequently for 5 to 7 minutes or until the onion’s lightly browned. Toss in the ginger and garlic, stirring constantly for 30 seconds or until they’re fragrant. Now add in the following ingredients, stirring to combine: curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste*.
  2. Add the potatoes and carrots to the pot, putting a lid on afterwards and just waiting for it to come to a boil. Once boiling, turn the heat down so it’s just at a simmer and cook for 10 minutes or until the potatoes are tender. Mix in the cauliflower, chickpeas, coconut milk and the ¼ cup cilantro. Once the curry is at a simmer again, leave the lid slightly ajar and cook for 5 to 7 minutes or until the cauliflower is tender. Gently stir in the peas and cook for another minute, just to get the peas heated through. Take the pot off the heat and season with salt to taste. Serve the curry with the rice, adding cilantro to garnish on individual portions and serving with sriracha if the curry isn’t spicy enough for you.

Serves 6 (1 2/3 cup per serving).

*The tomato paste may not break down completely when you mix everything together  but it will as it gets heated through.

We like the level of heat this has on its own but that heat will get cut down a little by the rice once they’re eaten together. This was a very filling dish thanks to the combination of chickpeas, potatoes and the “meatiness” of the cauliflower as well. Hope you’ll like it as much as we did !

Recipe source unknown.

We weren’t paid in any form to promote Swanson.

Take care everybody !

Sour Cream Potato Salad

Ingredients

  • 3 lb. small russets potatoes, thinly sliced (about ¼-inch thick) (it’s hard to find “small” russet potatoes but we tried to get them as small as we could)
  • 6 thick-cut bacon slices, cooked crisp and crumbled (we used hickory thick-cut bacon)
  • ¾ cup sour cream
  • ½ cup mayonnaise
  • 1 Tbsp. chopped fresh flat-leaf parsley
  • 1 Tbsp. finely chopped fresh chives
  • 1 Tbsp. white vinegar
  • 1 ½ tsp. table salt
  • 1 tsp. granulated sugar
  • ¼ tsp. garlic powder
  • 1/8 tsp. white pepper
  • 1 scallion, finely chopped

Directions

  1. Add the potato slices to a Dutch oven, pouring in enough cold water to cover the slices afterwards. Set the heat to medium-high and wait for the water to come to a boil. Once boiling, turn the heat down to medium-low and simmer for 15 minutes or until the potato slices are tender. Drain the water and add the potatoes to a large mixing bowl, letting them cool down. Add the crumbled bacon to the bowl, mixing it gently with the potatoes (to try and avoid breaking up the potato slices).
  2. In a small mixing bowl, whisk together the remaining ten ingredients until combined. Pour the sour cream mixture over the potato slices, stirring gently until the bacon and potato slices are completely coated.

This is our new favorite potato salad ! The dressing is delicious enough on its own that you’ll be trying to find other reasons to use it. Combine it with the bacon and potato slices though and you almost feel like you’re eating a loaded baked potato ! The crumbled bacon is a nice contrast against the tender potato and the bacon also brings a delicious smoky flavor to the dish. The potato salad was a little salty in a few bites but that’ll be easy enough to fix by reducing the salt to 1 ¼ or just 1 teaspoon of salt next time we fix this !

We got this recipe from Southern Living magazine.

We weren’t paid in any form to promote Southern Living.

Take care everybody !

Lemon Vinaigrette Potato Salad

Ingredients

  • 3 lbs. red potatoes, cut into 1-inch cubes (since they never said if they wanted the skin left on or not, we decided to leave the skin on)
  • ½ cup olive oil (we used extra-virgin olive oil)
  • 3 Tbsp. lemon juice
  • 2 Tbsp. minced fresh basil
  • 2 Tbsp. minced fresh parsley
  • 1 Tbsp. red wine vinegar
  • 1 tsp. grated lemon peel
  • ¾ tsp. salt
  • ½ tsp. pepper (we used freshly ground black pepper)
  • 1 small onion, finely chopped (we used a yellow onion)

Directions

  1. Place the potatoes in a large saucepan and fill it up with enough water to cover the potatoes. Turn the heat up high enough for boiling to occur. Once boiling, turn the heat down so it’s at a simmer and put the lid on, cooking the potatoes for 10-15 minutes or until tender. While the potatoes are cooking, take a small bowl out and whisk together the oil, lemon juice, basil, parsley, vinegar, lemon peel, salt and pepper.
  2. Drain the potatoes and place them in a large mixing bowl, adding in the onion afterwards. Drizzle the vinaigrette over the potatoes, tossing them afterwards to make sure they’re fully coated. Serve warm or stick them in the fridge to get chilled before eating.

This is a really nice bright potato salad thanks to the lemon and vinegar. You can also really taste the herbs in this and it all works great together. The potatoes are nice and tender so it’s great having a crunch from the onions.

Recipe source unknown.

Take care everybody !

Chipotle Potato Salad

Ingredients

  • 2 pounds Yukon Gold potatoes, unpeeled, cut into ¾-inch chunks
  • Salt and pepper
  • ¼ cup finely chopped dill pickles, plus 3 tablespoons brine
  • 1 tablespoon yellow mustard
  • ¾ cup mayonnaise
  • ½ cup finely chopped red onion
  • 1 celery rib, minced
  • 2 tablespoons distilled white vinegar
  • ½ teaspoon celery seeds
  • 4 thinly sliced scallions
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon minced canned chipotle chile in adobo sauce plus an additional teaspoon of adobo sauce
  • 1 minced garlic clove
  • 1 teaspoon lime juice

Directions

  1. Take the potatoes and 1 teaspoon of salt and it to a large saucepan, covering the potatoes by at least an inch with cold water. Turn the heat up to high and once the water’s boiling, turn the heat down to medium-low and let the potatoes simmer for 10 to 15 minutes or until they’re tender.
  2. Drain the potatoes in a colander, making sure to remove as much water as possible. Take a small bowl out and mix together the mustard and 2 tablespoons of pickle brine. Spread the potatoes out on a rimmed baking sheet. Drizzle the mustard mixture over the potatoes, carefully tossing the potatoes until they’re completely coated in the mixture. Place the potato mixture in the fridge for 15 minutes or until they’ve cooled down a little.
  3. Add the following ingredients to a large mixing bowl, stirring to combine: mayonnaise, onion, celery, vinegar, celery seeds, pickles, remaining pickle brine, ½ teaspoon salt, ¼ teaspoon pepper, scallions, chopped cilantro, minced chipotle chile in adobo sauce, adobo sauce, minced garlic and lime juice. Add the potato mixture to the bowl, tossing to ensure the potatoes get completely coated in the sauce. Cover the bowl and refrigerate for 30 minutes or until the potato salad is thoroughly chilled.

This is a spicy potato salad ! You can definitely taste the chipotle and adobo sauce. While you do taste the chipotle and adobo sauce first, there’s a lot of other flavors in this and each bite can introduce you to one of those other flavors in this dish. It’s also really nice to have a crunch from some of the other ingredients to contrast against the tender potatoes.

We got this recipe from Cook’s Illustrated.

We weren’t paid in any form to promote Cook’s Illustrated.

Take care everybody !