Archive for the ‘Side Dishes’ Category

Crispy Smashed Potatoes

November 10, 2011 Leave a comment

2 pounds small red potatoes
6 tbsp extra virgin olive oil
1 tsp thyme leaves
fresh ground salt and pepper to taste

Preheat oven to 500 degrees (yes, five hundred).  Place one oven rack in the top position and one in the bottom.

Clean the potatoes and place on baking sheet.  Add 3/4 cup of water to the baking sheet, cover with foil and bake for 30 minutes.  Let potatoes cool for 10 minutes and coat with 3 tbsp of oil.  Place potatoes back onto baking sheet and smash with the bottom of a cup to about 1/3 to 1/2 inch thick.  Drizzle with the remaining 3 tbsp olive oil and sprinkle with thyme, salt and pepper.

Place baking sheet back in the oven on the top rack and bake for 15 minutes.  Then move to the bottom rack and bake for another 25-30 minutes until crispy brown.

(Recipe from Caramel Potatoes)

Categories: Side Dishes

Smushed Apples and Sweet Potatoes

September 30, 2011 Leave a comment

2 large sweet potatoes, peeled and diced
2 tbsp butter
1/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1 Granny Smith apple – peeled, cored and sliced
1/8 cup milk

Place the sweet potato in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until tender. Remove from heat, drain and set aside.

Melt butter over low heat in a small saucepan. Mix in the sugar, cinnamon and allspice. Add the apple slices, cover, and let simmer for 5 minutes, or until the apples are tender. Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed.


Categories: Side Dishes, Vegetables

Baked Sweet Potatoes

April 15, 2011 Leave a comment

2 tbsp olive oil
2-3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

Preheat oven to 350.  Spray bottom of an 11×7 or 9×13 glass baking dish.

Wash and peel sweet potatoes.  Cut into 1″ cubes.  Place them into the baking dish and toss with olive oil to coat.  Sprinkle with oregano, salt and pepper.  Bake for 60 minutes or until tender.  Stir half way through baking.

(Recipe from

Categories: Side Dishes, Vegetables

Garlic Potato Fries

July 22, 2010 Leave a comment

8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

Preheat oven to 440°

Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.

Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.

Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

Categories: Side Dishes

Bacon Squash Saute

April 26, 2010 Leave a comment

6 bacon strips, diced
2 small zucchini, cut into 1/4-inch slices
2 small yellow summer squash, cut into 1/4-inch slices
1 medium onion, thinly sliced

In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings.

In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon. 

Categories: Side Dishes, Vegetables

Parmesan Butternut Squash

December 1, 2009 Leave a comment

1 butternut squash (2 1/2 lbs)
1/4 cup butter
2 cloves of garlic, finely chopped
1/4 cup panko bread crumbs
1/3 cup grated fresh Parmesan cheese
1/4 tsp salt
1/8 tsp pepper
1/4 cup chopped fresh parsley

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

In a small saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.

Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.

Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Categories: Side Dishes, Vegetables

Ranch Potato Cubes

March 25, 2009 1 comment

7 medium potatoes, cut into 1/2″ cubes
1/4 cup butter, cubed
1 cup (8 oz) sour cream
1 envelope ranch salad dressing mix
1 cup (4 oz) shredded cheddar cheese

Place potatoes in a greased 11×7″ baking dish; dot with butter. Cover and bake at 325 for 60-65 minutes stirring occasionally.

Combine sour cream and salad dressing mix; spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted.

Categories: Side Dishes