Potato Recipes - Home Cooking Adventure

Potato Corn Chowder

Ella - Home Cooking Adventure — Wed, 09 Oct 2024 14:00:00 +0000

This Potato Corn Chowder bursts with the comforting flavors of tender potatoes and sweet corn in a creamy base. It is easy and quick to prepare and a perfect dish for a cold evening or a cozy meal.

This chowder begins with cooking the bacon until crispy. Then it’s time for sautéing onions, garlic, and celery, creating a savory base for the dish. Add diced potatoes, which bring a satisfying, starchy texture that thickens the soup as it cooks. The star ingredient, corn, brings a natural sweetness that beautifully contrasts with the creamy, velvety broth.

This potato corn chowder recipe is versatile, letting you adjust it to suit your tastes, whether you prefer a lighter broth or a thicker, creamier consistency. Serve it with crusty bread or crackers, and enjoy this satisfying soup as a delicious way to savor the simple yet comforting flavors of potatoes and corn.

How to make this easy potato corn chowder

To start, cook diced bacon in a large soup pot over medium-high heat until it’s browned and crispy. Once the bacon is crispy, transfer it to a bowl and set it aside. Leave the rendered fat in the pot for added flavor.

Next, add diced onion and celery to the pot, cooking until softened, which should take about five minutes. This builds a savory base for your chowder. Stir in minced garlic and cook for another minute until fragrant.

Now it’s time to add your broth—vegetable or chicken—along with diced potatoes, corn kernels, dried thyme, salt and pepper. If you’re using fresh corn, don’t forget to toss in the cobs for that extra burst of flavor! Cover the pot, bring it to a boil, and then reduce the heat to a gentle simmer. Let it cook for about 15 minutes until the potatoes are tender, checking occasionally to stir. If you want a creamier chowder, you can mash some of the potatoes against the side of the pot as they cook!

After 15 minutes, carefully remove the corn cobs. Now it’s time to add the cream. Gently heat the soup without bringing it to a boil, as boiling can cause the cream to separate. Give it a taste and adjust the seasoning with a pinch more salt or pepper if needed. Remember, the flavors will deepen as they meld together!

Finally, ladle the chowder into bowls. Garnish with fresh herbs and those crispy bacon bits for an extra touch of flavor.

Hope you will try it out and enjoy this warm and hearty dish. It is perfect for chilly days or any time you need a little comfort food.

If you do, share the photos with me on Instagram, would love to see how it turns out for you.

Other soups you may like to try

Try this Chicken Tortilla Soup for a flavorful Mexican-inspired soup made with tender chicken, tomatoes, and spices, topped with crispy tortilla strips, avocado, and lime.

Our Tortellini Soup is a comforting, rich soup featuring tender cheese or meat-filled tortellini, simmered in a flavorful broth with vegetables and herbs.

This Zuppa Toscana is a hearty Italian soup with savory sausage, tender potatoes, and kale in a rich, creamy broth, perfect for a cozy meal.

For more soups check our full collection of Soup Recipes.

Potato Corn Chowder

This Potato Corn Chowder bursts with the comforting flavors of tender potatoes and sweet corn in a creamy base. It is easy and quick to prepare and a perfect dish for a cold evening or a cozy meal.

Course Soup

Cuisine American

Keyword chowder, corn, potato

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 335kcal

Equipment

cast iron pot

Ingredients

5 oz (150g) bacon , diced
1 ¼ pounds (600g) potatoes , peeled and diced
10 oz (300g) corn kernels , fresh or frozen
1 medium onion, about 5oz (150g) , chopped
1 stalk celery , sliced
2 cloves garlic , minced
4 cups (1 liter) vegetable or chicken broth
3/4 cup (200g) cream
1 tsp dried thyme
salt and pepper to taste

Instructions

In a large soup pot, cook the diced bacon over medium-high heat until browned and crispy.
Transfer the crispy bacon to a bowl.
Add the onion and celery and cook until soft, for about 5 minutes.
Add the minced garlic and cook for another 1 minute.
Add the vegetable or chicken broth to the pot.
Add the diced potatoes.
Add the corn kernels.
Add thyme, salt and pepper.
If you are using fresh corn, add the corn cobs too, to bring extra flavor.
Cover, bring it to a boil, then reduce the heat to simmer. Cook until the potatoes are tender, about 15 minutes.
Remove the cobs.
Add the cream and heat the soup gently over low heat until warmed through (but don’t let it boil).
Taste the chowder and season with salt and pepper as needed.
Ladle the chowder into bowls and garnish with your favorite toppings like fresh herbs and crispy bacon bits for extra flavor.

Nutrition

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Chicken Patties – The Best Recipe

Ella - Home Cooking Adventure — Thu, 27 Jun 2024 14:51:57 +0000

These Chicken Patties are a versatile and delicious dish, that is easy to prepare and perfect for any time of the day. For these patties, I use ground chicken meat but ground turkey will be as good. I like to season them with a blend of spices and herbs to create a savory and satisfying flavor. To enhance the texture and taste I like to combine the chicken with breadcrumbs, onions, garlic and vegetables like carrots or potatoes.

We like to shape the mixture into round, flat discs and cook them in various ways, including pan-frying or baking. As a leaner alternative to beef patties, these chicken patties provide a healthier choice for those mindful of their dietary intake.

You can serve chicken patties in multiple ways, as a classic sandwich on a bun with lettuce and tomatoes, in a wrap, as a protein-rich topping for salads, or as an appetizer alongside your favorite dipping sauces.

These chicken patties will surely become a family favorite and a staple in many households.

How to make chicken patties

To make these delicious chicken patties, begin by placing ground meat into a large bowl and adding finely chopped onion, minced garlic, breadcrumbs, two eggs, grated potato and carrot, chopped fresh parsley, salt, and pepper. Next, mix everything together until well combined. Be careful not to overwork the mixture to ensure the patties stay tender.

How to pan-fry chicken patties

Heat oil in a nonstick skillet over medium heat. Take spoonfuls of the chicken mixture, flatten them slightly, and transfer to the hot skillet. Cook the patties for about 4 minutes on one side until golden and crispy. Flip and cook for another 4 minutes on the other side. Transfer the patties to paper towels to drain any excess oil.

How to bake chicken patties

For baking, preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper. Place the patties on the lined baking sheet and lightly spray them with olive oil. Bake for about 25-30 minutes or until the patties are golden brown and fully cooked through.

Serve these versatile chicken patties as an appetizer with your favorite dipping sauce, or pair them with your preferred side dishes for a complete meal. Refrigerate any leftovers in an airtight container and reheat before serving.

Hope you will try these delightful chicken patties. If you do, make sure to share the photos with me on Instagram. Enjoy these flavorful and easy-to-make chicken patties at any meal!

For more chicken dishes check our full collection of Chicken Recipes. For more potato dishes check our full collection of Potato Recipes. If searching for more healthy ideas you can include in your diet check our full collection of Healthy Recipes.

Other similar recipes you may like to try

These easy and delicious Salmon Patties are made from fresh salmon, mixed with herbs and spices. They are pan-fried to golden perfection.

These amazing Zucchini Carrot Fritters are easy to make, delicious, and nutritious. Enjoy these crispy, golden bites that combine the freshness of zucchini with the zest of carrots in one simple dish.

These Potato Tuna Patties are quick and easy to make, using simple ingredients you already have in your pantry and fridge. Serve the patties for breakfast, lunch, or dinner alongside a fresh salad and your favorite dipping sauce, or enjoy them as an appetizer.

Chicken Patties

These Chicken Patties are a versatile and delicious dish, that is easy to prepare and perfect for any time of the day.

Course Appetizer, Main Course

Cuisine American

Keyword carrot, chicken, patties, potato

Prep Time 15

Cook Time 20

Servings patties

Calories 44kcal

Ingredients

1 pound (500g) ground chicken
1 small onion (80g) , finely chopped
green onion
5 cloves garlic , minced
1 medium carrot (3 oz-90g) , grated
fresh parsley, half a bunch , chopped
1/4 cup (35g) breadcrumbs
1 potato ( 9 oz- 250g) , grated and squeezed
2 eggs
1 ½ tsp (7g) salt
1 tsp (3g) ground black pepper
olive oil , for cooking

Instructions

Place ground meat into a large bowl.
Add all the rest of ingredients: onion, garlic, green onion, breadcrumbs, eggs, grated potato and carrot, fresh parsley, salt and pepper.
Mix until combined.
Make sure not to overwork the mixture.

How to fry meatballs in a pan.

Heat about 1 tablespoon of olive oil in a nonstick skillet over medium heat.
Take spoonfuls of chicken mixture, flatten slightly, and transfer to the hot skillet.
Cook the patties for about 4 minutes or until the bottom is golden and crispy. Flip and cook for 4 more minutes on the other side.
Transfer to paper towels to drain the excess oil.

How to bake the patties.

Preheat the oven to 400ºF (200C) and line a baking sheet with parchment paper.
Place the patties on a parchment paper-lined baking sheet.
Spray the patties with olive oil.
Bake for about 25-30 minutes or until the patties are nicely browned.

How to serve chicken meatballs.

Serve as an appetizer with your favorite dipping sauce or alongside your favorite side dishes.
Refrigerate the leftover patties.

Video

Nutrition

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Easy Meatball Soup

Ella - Home Cooking Adventure — Mon, 11 Mar 2024 17:17:18 +0000

Savor the hearty goodness of our flavorful Meatball Soup. Made with tender meatballs and fresh vegetables, it’s a comforting dish perfect for chilly days or whenever you crave a comforting meal. This soup holds a special place in our family’s culinary traditions and is a cherished dish in many European countries.

Picture succulent meatballs, made from your choice of meat, either chicken, turkey, pork, or beef, gently simmered in a rich, aromatic broth alongside tender chunks of potatoes and an array of vibrant vegetables.

Each spoonful is a blend of savory flavors, enhanced by hints of herbs and spices. We love to use fresh lovage for this soup for its incredible flavor, although fresh parsley or celery leaves can serve as suitable alternatives.

What truly sets our meatball soup apart is its creamy richness, achieved by adding sour cream mixed with egg yolk just before finishing the soup, making every bite extra satisfying. Served hot with crusty bread, it’s a meal that fills you up and feels like a warm hug.

Whether it’s a cozy night in or a quick lunch, our meatball soup is a tasty choice that everyone will love. So, grab a bowl and enjoy the comforting taste of homemade goodness.

How to make meatball soup

Begin by heating oil in a large stockpot over medium-high heat. Add the onion and cook for about 5 minutes until it becomes softened. Stir in the carrots and cook for an additional 5 minutes. Then, add the celery root, garlic, and red pepper, and cook for another minute.

Pour in the vegetable stock or water, adding chili pepper if desired, along with salt and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow the vegetables to cook for roughly 20 minutes until they reach a tender consistency.

While the soup is simmering, prepare the meatballs. In a medium bowl, combine the ground meat, semolina flour, egg, uncooked rice, salt, pepper, and chopped fresh parsley. Shape the mixture into 1-inch (2.5 cm) balls using a cookie scoop and wet hands, then place them on a plate.

Carefully transfer the meatballs to the simmering soup along with the potatoes. Allow the soup to return to a boil, then reduce the heat and simmer for an additional 15-20 minutes until the potatoes are tender and the meatballs are fully cooked.

In a separate medium bowl, mix together the sour cream, egg yolk, and minced garlic. Add 2 ladles of hot soup to the mixture, stirring well, then return it to the pot. Let it boil for 1 minute before finishing with fresh herbs such as lovage or parsley, as well as salt and pepper to taste.

Remove the soup from heat and serve it hot alongside crusty bread.

Hope you will give this soup a try as I am sure everybody will be delighted. If you do, don’t forget to share the photos with me on Instagram. Enjoy your comforting meal!

Other soups you may like to try

Experience warmth and flavor with our hearty Turnip Soup. This soup is a cozy blend of tender turnips, aromatic spices, and rich broth perfect for chilly evenings.

This Minestrone Soup packed with hearty vegetables, beans, pasta, and savory broth is a wholesome delight for any mealtime.

This Zuppa Toscana is a comforting, hearty, spicy, and flavorful soup, ideal for chilly days made with spicy or mild Italian sausage, tender potatoes, crisp bacon, and vibrant kale, all swimming in a rich and creamy broth.

Easy Meatball Soup

Savor the hearty goodness of our flavorful Meatball Soup. Made with tender meatballs and fresh vegetables, it's a comforting dish perfect for chilly days or whenever you crave a comforting meal.

Course Soup

Cuisine European

Keyword comforting soup, meatball soup, meatballs

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 293kcal

Ingredients

2 tbsp (30g) olive oil
1 large onion, about 7 oz (200g) , diced
2 medium carrots, about 5 oz (150g) , diced
1 garlic clove , minced
1 red pepper, about 4 oz (120g) , diced
1 small celery root, about 9 oz (250g) , diced
1 small red chili pepper , diced, optional
2 quarts (2 liters) vegetable stock or water
2 medium potatoes, about 9 oz (250g) , cut into small cubes
1/2 cup fresh lovage or parsley , chopped
salt and freshly ground pepper

For the meatballs

1 pound (450g) ground meat (chicken, turkey, pork or beef)
1 egg
1 tbsp (15g) semolina flour
1/4 cup (50g) long-grain rice , uncooked, rinsed and drained

For the sour cream mixture

3/4 cup (200g) sour cream
1 egg yolk
1 garlic clove , minced
1 tbsp fresh parsley

Instructions

Heat oil in a large stock pot over medium-high heat and cook onion for about 5 minutes until softened. Stir in carrot and cook for another 5 minutes. Stir in celery root, garlic and red pepper and cook for another minute.
Pour in the vegetable stock or water, adding chili pepper if desired, salt and pepper and bring the mixture to a boil. Reduce the heat to a gentle simmer and cook for roughly 20 minutes until the vegetables reach a tender consistency.

Prepare the meatballs.

While the soup simmers, prepare the meatballs. Combine the ground meat, semolina flour, egg, uncooked rice, salt, pepper, and chopped fresh parsley in a medium bowl. Shape the mixture into 1-inch (2.5 cm) balls using a cookie scoop and wet hands, then place them on a plate.
Carefully transfer the meatballs to the simmering soup along with the potatoes. Allow it to return to a boil, then reduce the heat and simmer for an additional 20 minutes until the potatoes are tender and the meatballs are fully cooked.
In a medium bowl mix sour cream with the egg yolk and minced garlic. Add 2 ladles of hot soup, stir well and add to the pot.
Let it boil for 1 minute before finishing with fresh herbs such as lovage or parsley, as well as salt and pepper to taste.
Remove from heat and serve hot alongside crusty bread. Enjoy!

Nutrition

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Sweet Potato Gnocchi – Garlic Butter Sage Fried Gnocchi

Ella - Home Cooking Adventure — Wed, 01 Nov 2023 15:00:00 +0000

These homemade Sweet Potato Gnocchi are a cozy twist on a classic favorite. Made from fresh, vibrant sweet potatoes, they offer a comforting and flavorful dining experience. Perfectly paired with a garlic butter sage sauce and Parmesan they make an unforgettable meal.

We start with fresh sweet potatoes, chosen for their natural sweetness and deep flavor. They’re mashed and mixed with egg and just enough flour to create a dough that’s soft and easy to shape.

After being cut into small pieces, our gnocchi take a quick dip in simmering water, turning into delicate clouds of goodness. But we don’t stop there. We give them a nice, crispy outside by cooking them in a hot pan with a little olive oil. This gives them a satisfying crunch that perfectly complements their soft insides.

The finishing touch is a blend of flavors. Butter, garlic and sage come together, creating a lovely, fragrant sauce that wraps around each gnocchi. These ingredients work together, making the sweet potato’s natural sweetness even better and filling the dish with a comforting warmth.

A sprinkle of freshly grated Parmesan cheese adds a savory touch that balances out the sweet potatoes. The result is a plate that looks and tastes amazing.

Whether you eat it on its own or with your favorite sauces, our tasty Homemade Sweet Potato Gnocchi is a great dish you can have for lunch or dinner.

How to make sweet potato gnocchi

First, heat up your oven to 375°F (190°C). Give your potatoes a good wash and poke them a few times with a fork all around. Then, place them on a baking sheet lined with parchment paper.

Let them bake for 45-60 minutes until a knife easily slides through. Once they’re done, allow them to cool a bit. Afterward, peel and mash them up well, using either a potato masher or a grater.

In a big bowl, mix together the mashed potatoes, egg, and flour until they stick together. Then, knead it all until you have a smooth, slightly sticky dough. Dust your hands and work surface with flour, and cut a piece of dough. Roll it into a rope about 3/4-inch (2cm ) thick, and cut it into 1/2-inch (1cm) pieces. Shape each gnocchi with a fork and place them on a parchment paper-lined baking sheet dusted with a little flour.

Give them a 15-20 minute rest before boiling. Bring a large pot of water to a boil, then lower the heat to a gentle simmer. Add the gnocchi in batches. When they float up to the surface, let them sit for another minute, then scoop them out with a slotted spoon and transfer to a large dish.

How to make Garlic Butter Sage Fried Gnocchi

For a mouthwatering garlic butter sage fried version, heat up 2 tablespoons of olive oil in a big frying pan. Toss in your boiled gnocchi (about 1 pound or 500g) and season with salt and pepper. Cook them up for around 5-6 minutes until they turn a beautiful golden brown. Transfer them in a bowl.

In the same pan, add the butter and let it melt over medium heat. Toss in the fresh sage leaves and let them cook for about 2 minutes. Add the garlic and cook for another minute. Pop the fried gnocchi back in the pan and give it a good mix. Sprinkle in some Parmesan cheese, a bit more salt and pepper, and stir it all together.

Finish off your dish with some Parmesan shavings and fresh sage leaves. Savor and enjoy the dish while still warm. Hope you will try it out, and if you do, don’t forget to share the photos with me on Instagram. Enjoy!

Other sweet potato recipes you may like to try

This Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip is one of the most impressive and delightful dishes you can prepare for holiday gatherings.

This Sweet Potato Soufflé is one of the most comforting side dishes perfect for any season. With a crispy top and a light and fluffy interior, this flavorful souffle is best served hot right out of the oven.

These Stuffed Sweet Potatoes are the perfect combination of sweet and savory and are sure to be a hit with your guests.

Sweet Potato Gnocchi – Garlic Butter Sage Fried Gnocchi

Course dinner, lunch, Main Course

Cuisine Italian

Keyword butter, garlic, gnocchi, Parmesan, sage, sweet potatoes

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 504kcal

Ingredients

For Homemade Gnocchi – makes 2 pounds (1kg) gnocchi

2 pounds (1kg) sweet potatoes
1 egg
2 cups (250g) all-purpose flour , use up to 2 1/2 cups (310g) flour if the dough is too sticky

For Garlic Butter Sage Fried Gnocchi – for 1 pound (500g) gnocchi – for 3-4 servings

1 pound (500g) boiled gnocchi
2 tbsp tbsp (30g) olive oil
4 tbsp (56g) unsalted butter
salt
freshly ground black pepper
3 cloves garlic , minced
4 fresh sage leaves , or more if desired
1/2 cup (50g) Parmesan cheese , grated

Instructions

Prepare the sweet potato gnocchi.

Preheat the oven to 375°F (190°C).
Wash the potatoes and prick them with a fork several times on all sides. Place on a parchment paper baking sheet.
Bake for 45-60 minutes, or until tender when pierced with a knife.
You can also consider microwaving or boiling the sweet potatoes.
Let cool slightly.
Peel them and mash them well, using a potato masher or even a grater.
In a large bowl mix the mashed potatoes with egg and flour until they bind together. Knead until a smooth, sticky dough is formed.
Dust the hands and working surface with flour and cut a piece of dough.
Roll into a rope of 3/4-inch (2cm) thickness. Cut the rope into 1/2-inch (1cm) pieces. Shape each gnocchi with a fork.
Transfer the gnocchi onto a floured parchment paper-lined baking sheet.
Continue with the rest of the dough.
Let the rest for 15-20 minutes before boiling them.
Bring a large pot of water to boil then reduce the heat to a low simmer. Add the gnocchi into the hot water and cook in batches. Let the gnocchi boil until they rise to the surface of the water. Let them boil on the surface another minute and they are done. Remove the gnocchi with a perforated spoon and transfer them to a large dish.

How to prepare the garlic butter sage fried gnocchi. (1 pound-500g gnocchi)

Heat 2 tablespoons of olive oil in a large frying pan.
Add 1 pound (500g) boiled gnocchi into the pan. Season with salt and pepper. Cook for about 5-6 minutes until golden brown.
Transfer the gnocchi to a bowl.
In the same pan add the butter and let it melt over medium heat. Add the fresh sage leaves and let them cook for about 2 minutes.
Add the garlic and cook for 1 minute more.
Add the fried gnocchi back to the pan and give them a stir.
Add the Parmesan cheese, more salt and pepper and stir to combine.
Top the dish with Parmesan shavings and fresh sage leaves. Enjoy!

Video

Notes

If you want to freeze gnocchi you must freeze them uncooked. Put the gnocchi in one layer on a baking tray and place in the freezer. Freeze for about 2-3 hrs. Remove and put the gnocchi in freezer bags. Store in the freezer until ready to cook. Frozen gnocchi must be cooked directly in hot boiling water.

Nutrition

The post Sweet Potato Gnocchi – Garlic Butter Sage Fried Gnocchi appeared first on Home Cooking Adventure.

The Best Roasted Potatoes

Ella - Home Cooking Adventure — Tue, 27 Jun 2023 08:49:29 +0000

Get ready to indulge in a mouthwatering and irresistible treat with these crispy and flavorful Roasted Potatoes.These potatoes are a true masterpiece of flavor and texture. They have a crispy outer layer and a soft, fluffy inside that will leave you wanting more.

We start with carefully selected potatoes, making sure they are clean and ready to be transformed into something extraordinary. Slice them into equal-sized wedges, creating the perfect balance of tenderness and surface area.

Next, we add a mix of aromatic herbs, and spices to bring out the best in these potatoes.The herbs add a delicious earthy taste, while garlic gives them a little kick. For an extra touch of savory goodness, add grated Parmesan cheese over the potatoes, allowing its tangy essence to mingle with the other flavors.

To create a delightful and crispy exterior, add a scattering of breadcrumbs ensuring each bite offers a satisfying crunch. A drizzle of olive oil enhances their natural richness and helps them turn golden and crispy when cooked. Season with a dash of pepper, harmonizing the flavors and adding a hint of mild heat. Carefully toss the potato wedges in the bowl, gently coating each one with the tantalizing mixture, guaranteeing an even distribution of flavors.

The aroma that fills the kitchen while baking is simply irresistible. When you take that first bite, you’ll experience the amazing texture and rich flavors of these roasted potatoes. The crispy exterior gives way to a creamy interior that melts in your mouth. Every bite is a perfect balance of savory herbs, a touch of garlic, and the natural sweetness of the potatoes.

How to make the best Roasted Potatoes

Start by preheating your oven to 425°F (220°C) to ensure the perfect temperature for a crispy outcome.

Wash the potatoes and cut them into wedges. Place the potato wedges in a large bowl. Add olive oil, paprika, chili powder, garlic powder, salt, Parmesan cheese, breadcrumbs, dried herbs, and pepper. Gently toss the wedges to coat them evenly.

Grease a baking tray and lay the wedges in a single layer on it. Bake for about 25-30 minutes until the potatoes turn golden brown and crispy on the outside.

While the potatoes are baking, prepare the dipping sauce. In a small bowl, combine Greek yogurt or sour cream with mustard and chili sauce. season with salt and pepper to taste. Set it aside until ready to use.

Once the potatoes are done baking, remove them from the oven. Serve the crispy wedges on a platter with a sprinkle of chopped green onion and enjoy them with the prepared dipping sauce. These flavorful roasted potatoes are perfect for any occasion, and the combination of crispy texture and creamy sauce will surely satisfy your taste buds.

These roasted potatoes are more than just a side dish. They complement any meal and bring comfort and satisfaction with every mouthful. Whether you pair them with a dipping sauce, a juicy steak, a tender roast, or enjoy them on their own, these potatoes are an irresistible treat that will have you craving more. Hope you wil give them a try. If you do, make sure to share the photos with me on Instagram. Enjoy!

Other potato recipes you may like to try

These Crispy Sliced Roasted Potatoes are one of the best-roasted potatoes you can ever make. Potatoes never looked more beautiful than this and they taste as good as they look. Thinly sliced potatoes tossed in olive oil, Parmesan, garlic, breadcrumbs, and thyme are roasted to golden perfection and served with crispy bacon bits.

These Parmesan Potato Stacks are perfect as a side dish or appetizer that your family and guests will love. They’re bursting with flavor and are simply irresistible.

Prepare to be amazed by the stunning beauty and tantalizing flavors of these Bloomin’ Baked Potatoes. They are a fun and unique twist on the traditional baked potato, with a crispy “blooming” exterior and a soft and tender interior.

The Best Roasted Potatoes

These crispy and flavorful Roasted Potatoes are a true masterpiece of flavor and texture. They have a crispy outer layer and a soft, fluffy inside that will leave you wanting more.

Course Main Course, Side Dish

Cuisine American

Keyword baked potatoes, best roasted potatoes, crispy potatoes, potato

Prep Time 10

Cook Time 24

Total Time 34

Servings

Calories 221kcal

Ingredients

2 pounds (900g) potatoes
4 tbsp (60g) olive oil
1/2 tsp (2g) garlic powder
1 ½ tbsp (12g) breadcrumbs
1/2 cup (50g) Parmesan cheese
1 tsp (3g) paprika
1/4 tsp (1g) chili powder
1 tsp (5g) salt
freshly ground black pepper
1 ½ tsp mixed dried herbs (½ tsp oregano, ½ tsp basil, 1/2 tsp thyme)

Yogurt Dipping Sauce

2/3 cup (160g) Greek yogurt , or sour cream
1 tsp (5g) mustard
3 tbsp (45g) sweet chili garlic sauce
Salt and pepper , to taste

Instructions

Preheat the oven to 425°F (220°C).
Wash the potatoes and cut into wedges.
Put the potato wedges into a large bowl. Add olive oil, paprika, chili powder, garlic powder, salt, Parmesan cheese, breadcrumbs, dried herbs, pepper.
Toss gently to coat.
Lay the wedges in a single layer on a greased baking tray.
Bake for about 25-30 minutes until the potatoes are golden brown and crispy on the outside.
While the potatoes are baking, prepare the dipping sauce. In a small bowl combine Greek yogurt or sour cream with mustard and chili sauce and set aside until ready to use.
Sprinkle chopped green onion over the roasted potatoes and serve with dipping sauce or as a side dish.

Video

Nutrition

The post The Best Roasted Potatoes appeared first on Home Cooking Adventure.

Potato Crust Quiche

Ella - Home Cooking Adventure — Fri, 17 Feb 2023 13:08:25 +0000

This Potato Crust Quiche is a healthy, delicious, and comforting dish that combines the creamy texture of quiche with the savory flavor of potato crust. This dish is easy to make and is perfect for breakfast, brunch, lunch, or even dinner. It can be served hot or cold and can be filled with a variety of ingredients to suit any taste.

How to make potato crust quiche

First, you have to prepare the potato crust. Grate the potatoes and rinse well under cold water. Use a kitchen towel to squeeze as much liquid as possible. Transfer the potatoes to a large bowl and mix with salt, pepper, garlic powder, and olive oil.

Spread the potatoes over the base and sides of a greased pie pan and press slightly. Bake at 400F (200C) for 30 minutes until slightly golden. While the crust is baking, cook the bacon in a medium frying pan until crisp and drain on paper towels. Grate the cheese and set aside until ready to use. Reduce the oven temperature to 350F (180C).

Now you can prepare the filling by whisking together the eggs with cream, salt, pepper, nutmeg and chopped green onions.

At this point, you can easily customize this potato crust quiche to suit different dietary needs and preferences. Besides being gluten-free, you can adapt it to make it vegetarian or vegan too, by using dairy-free cheese and leaving out the bacon. You can use various ingredients for the filling, like spinach, red pepper, or mushrooms, and add more nutrients to this potato dish.

Fill the potato crust with grated cheese and crispy bacon. Pour the egg mixture over the potato crust. Bake in the oven until the filling is set and the top is golden brown.

Let the quiche cool slightly. Cut into wedges and serve hot or cold alongside a fresh salad and crusty bread.

Whether you are looking for a hearty breakfast, a light lunch, or a savory dinner, this Potato Crust Quiche is sure to satisfy your cravings and impress your guests.

Hope you will try this amazing Potato Crust Quiche. Tag me on Instagram if you do and enjoy as much as we did.

Other quiche recipes you may like to try

If you like quiche recipes, try this classic and delightful Quiche Lorraine, with its’ buttery crust and flavorful filling. Try this quick and easy Crustless Quiche, if you are in a hurry or simply want to avoid the extra calories of the crust. If you are searching for great quiche appetizer ideas try these amazing Filo Mini Quiches that will delight and impress the guests.

Potato Crust Quiche

Potato crust quiche is a healthy, delicious, and comforting dish that combines the creamy texture of quiche with the savory flavor of potato crust. This dish is easy to make and is perfect for breakfast, brunch, lunch, or even dinner. It can be served hot or cold and can be filled with a variety of ingredients to suit any taste.

Course Breakfast, Brunch, dinner, Main Course

Cuisine American

Keyword brunch quiche, potato crust, potato crust quiche, quiche, quiche recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 544kcal

Ingredients

Potato Crust

1 ½ pounds (700g) red potatoes
2 tbsp (30g) olive oil
1 tsp (5g) salt
1/2 tsp (1g) garlic powder
1/4 tsp ground black pepper

Quiche Filling

8 oz (230g) bacon , cut into small pieces
4 eggs
1/2 tsp (3g) salt
1/2 tsp (1g) ground black pepper
pinch of nutmeg
1 cup (240g) cooking cream , 30% fat
1 cup (100g) Gruyere or cheddar cheese , grated
2-3 green onions , chopped

Instructions

Prepare the potato crust.

Preheat the oven to 400F (200C). Grease with butter a 9-inch (23cm) pie pan.
Peel the potatoes. Use the large holes of the grater to grate the potatoes.
Rinse well under cold water. Drain and transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.
Place the potatoes into a large bowl. Add salt, pepper, garlic powder and olive oil. Stir to combine.
Spread the potato mixture over the base and sides of the prepared pie pan. Press slightly.
Bake for 30 minutes. Let cool slightly while you prepare the filling.

Prepare the filling.

In a medium frying pan, cook the bacon over medium-high heat until crisp. Remove and drain on paper towels.
Reduce oven temperature to 350F (180C).
In a medium bowl whisk the eggs with salt, pepper, nutmeg and green onions. Add cream and whisk until well combined.
Spread the cooked bacon and grated cheese over the potato crust. Pour the egg mixture over the cheese and bacon.
Bake for 30-35 minutes until set and golden. Transfer to a cooling rack to cool for at least 10 minutes before serving. Enjoy!

Video

Nutrition

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Meat and Potato Skillet

Ella - Home Cooking Adventure — Thu, 26 Jan 2023 15:45:03 +0000

This Meat and Potato Skillet recipe is a hearty and flavorful one-pan dish that will please the whole family. It is easy to make, budget-friendly and can be ready in 30 minutes which makes it perfect for busy weeknight dinners or weekend lunch.

How to make Meat and Potato Skillet

The dish begins by cooking the potatoes into the skillet. I like to use a combination of regular potatoes and sweet potatoes. Feel free to use only one type of potatoes if that is what you have on hand. Cook the potato cubes until tender and transfer to a medium bowl. It is best to use a non-stick skillet if possible.

Now it’s time for browning the ground pork and beef in the skillet, adding in diced onions and garlic for added flavor. To add complexity to the dish, add a mixture of seasonings such as smoked paprika, cumin, chili powder and thyme. At this point I like to add tomato paste which brings an amazing flavor to the whole dish. Stir it in and add the cooked potatoes back into the skillet. Top with grated cheese and broil for 3 -4 minutes or until cheese is melted. You can garnish the dish with fresh herbs and crispy bacon.

The sweetness of the sweet potatoes pairs perfectly with the savory beef and pork mixture, and the potatoes add a nice texture to the dish.

Serve this dish with fresh salad and crusty bread for a filling and satisfying meal. It’s a great way to incorporate some vegetables in your diet.

You can always adjust this recipe by adding your own favorite vegetables such as bell peppers, mushrooms, or even zucchini, and also you can switch up the meat and make it with turkey or chicken.

Hope you will try this comforting Meat and Potato Skillet as I am sure it will soon become a family favorite dish in your recipe rotation. Tag me on Instagram if you do and enjoy!

Other Potato Recipes You May Like

These Crispy Sliced Roasted Potatoes are one of the best-roasted potatoes you can ever make. Potatoes never looked more beautiful than this and they taste as good as they look. This Potato Gratin is one of the best potato side dishes you can ever prepare and is perfect for various occasions. This Spanish Tortilla de Patatas is also very easy to prepare and pairs perfectly with fresh salad or crusty bread.

Meat and Potato Skillet

Course Brunch, dinner, Main Course

Cuisine American

Keyword meat, potato, potato skillet

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 421kcal

Ingredients

For the Potatoes

2 tbsp (30g) vegetable oil
1 pound (450g) red potatoes , cut into cubes
1 large (14 oz- 400g) sweet potato , cut into cubes
salt
freshly ground black pepper
1/4 cup (60ml) water

For the Meat

1 (5 oz- 150g) medium onion , diced
3 cloves garlic
1 ⅓ pound (600g) lean ground beef and pork
1 tbsp (7g) smoked paprika
1 tsp (3g) chili powder
2 tsp (7g) ground cumin
1 tbsp (3g) thyme
1 tsp (5g) salt
1/3 cup (70g) tomato paste

For Topping

1 cup (100g) Cheddar cheese
fresh herbs

Instructions

Prepare the potatoes.

In a 9-10 inch (23-25) frying pan, heat the oil over medium heat. Place the potato cubes into the skillet, and cook for 2-3 minutes, stirring constantly. Add some salt, pepper and water.
Cover and simmer until the water is evaporated. Remove the lid and continue cooking while stirring constantly, until the potatoes are tender. Transfer the potatoes to a medium bowl.

Prepare the meat filling.

In the same skillet, add about 1 tbsp of oil, add the onion and cook for 5 minutes until softened. Add garlic and cook for 1 minute more.
Add the ground meat, and cook for about 10-12 minutes or until the meat is cooked through. Crumble the meat while cooking.
Add paprika, cumin, chili powder, thyme, salt and pepper. Stir to combine. Add tomato paste and stir again to combine.
Transfer the potatoes back into the skillet, and stir to combine with the cooked meat.
Spread the grated cheese on top. Transfer to oven and broil for 3-4 minutes until cheese is melted.
Garnish with fresh herbs and enjoy!

Video

Nutrition

The post Meat and Potato Skillet appeared first on Home Cooking Adventure.

Basic Mashed Potatoes

Ella - Home Cooking Adventure — Fri, 18 Nov 2022 16:41:23 +0000

These flavorful Basic Mashed Potatoes are so comforting, creamy and buttery that shouldn’t miss any holiday table. They are very easy to prepare and always a crowd-pleaser.

How to make Basic Mashed Potatoes

The recipe is very easy and takes less than 30 minutes to have this dish ready to serve.

I like to use starchy potatoes for whenever I make mashed potatoes, like Russets or Yukon Golds, which bring the best results.

Place the peeled and quartered potatoes in a pot and cover with cold water. Add salt and bring to a boil. At this point you can add some garlic cloves for extra flavor. That is totally optional. Reduce the heat to low and continue cooking until the potatoes are perfectly tender.

A very important step when making this recipe is to drain very well the potatoes, return them to the hot pot on low heat, and shake them around for a couple of minutes to remove the excess moisture.

Always heat the milk with cream and butter before adding to the mashed potatoes for the best results. Add the milk mixture gradually, until it reaches to the desired consistency. Season well with more salt if needed and with freshly ground black pepper.

Other recipes with potatoes

If you like mashed potato recipes and looking to diversify this classic side dish, this Mashed Potato Casserole recipe is for you. If you have leftover mashed potatoes you may like to try these amazing Mashed Potato Pancakes. For a more sophisticated and impressive presentation, you may like to try this Potato Soufflé. One of my favorite mashed potato recipes is this Irish Shepherd’s Pie. The vegetable meat layer is topped with mashed potatoes and cheese and then baked to create a perfect golden crust.

Hope you will try this amazing Basic Mashed Potatoes recipe and enjoy them as much as we did. If you try them out, don’t forget to share the photos with me on Instragram.

Basic Mashed Potatoes

These flavorful Basic Mashed Potatoes are so comforting, creamy and buttery that shouldn’t miss any holiday table. They are very easy to prepare and always a crowd-pleaser.

Course Main Course, Side Dish

Cuisine American

Keyword mashed potatoes, potato, potato recipes, potato side dish, side dish recipe

Prep Time 10

Cook Time 20

Total Time 30

Calories 304kcal

Ingredients

Makes about 4 servings

2 pounds (1kg) baking potatoes , peeled and quartered
1/2 cup (120ml) milk
1/2 cup cream
1/4 cup (56g) butter
salt to taste
freshly ground black pepper to taste

Instructions

Bring potatoes to a boil in a large pot with water that has been generously salted. Reduce heat to medium and continue cooking until the potatoes are perfectly tender.
Drain the potatoes, return them to the hot pot on low heat, and shake them around for a couple of minutes to remove the excess moisture.
Place the milk, cream and butter in a small saucepan, and heat over medium-low heat, until the butter melts and the mixture is almost to a simmer.
Using a potato masher, mash the potatoes until smooth.
Gradually incorporate the warm milk mixture. Season with salt and pepper. Enjoy!

Nutrition

The post Basic Mashed Potatoes appeared first on Home Cooking Adventure.

Sheet Pan BBQ Chicken and Roasted Veggies

Ella - Home Cooking Adventure — Thu, 24 Feb 2022 12:40:43 +0000

This Sheet Pan BBQ Chicken and Roasted Veggies is a great idea for an easy one-pan quick dinner. This flavorful chicken is coated in honey, chili, and BBQ sauce and baked until tender alongside some perfectly roasted mixed potatoes and broccoli.

This sweet chili glaze is amazing. I love to use it over chicken as in this BBQ Chicken Wings recipe.

For this sheet pan, I use both regular and sweet potatoes. They are bursting with flavor due to the Parmesan cheese, breadcrumbs, garlic, and herbs coating. The breadcrumbs make the potatoes crispier and I usually like to add a bit of breadcrumb to my potato recipes.

I have used broccoli this time for my BBQ Chicken Sheet Pan but feel free to use any other veggies that suit your tastes better. Brussels Sprouts, cauliflower, green beans, or asparagus are great choices for sheet pans.

This meal is quick and effortless to prepare, making it a great weeknight dinner option. Serve with a side of rice or crusty bread for a complete and satisfying meal.

Hope you will try this easy Sheet Pan BBQ Chicken and Roasted Veggies, and don’t forget to tag me on Instagram if you do. Would love to see how it turned out for you. Enjoy as we sure did.

Other chicken recipes you may like to try

If you love easy chicken recipes you also might like to try this comforting Chicken Marsala that is perfect for a quick dinner or lunch. This Chicken Tikka Masala is another recipe we love and a favorite choice for busy days. This Skillet Chicken Fajitas is another great choice for either lunch or dinner especially when served with homemade tortillas. For more chicken recipes check our collection of Chicken Recipes.

Sheet Pan BBQ Chicken and Roasted Veggies

This Sheet Pan BBQ Chicken and Roasted Veggies is a great idea for an easy quick dinner. The chicken is coated in a honey, chili and BBQ sauce.

Course Main Course

Cuisine American

Keyword chicken dinner, chicken dinner recipes, dinner ideas, dinner recipes, easy chicken recipes, healthy chicken recipes, sheet pan BBQ chicken, sheet pan chicken, sheet pan meals, sheet pan recipes

Prep Time 15

Cook Time 30

Total Time 40

Servings servings

Calories 567kcal

Ingredients

For the chicken

4 medium boneless skinless chicken breasts or thighs
1 tsp smoked paprika
salt and freshly ground black pepper

BBQ Honey Sauce

1/4 cup (60g) barbecue sauce
2 tbsp (45g) honey
1 tbsp (15g) hot chili sauce (sriracha)

For the Potatoes

1 pound (450g) sweet potatoes
1 pound (450g) potatoes
2 tbsp olive oil
1/2 tsp (1g) garlic powder
1 ½ tbsp (12g) breadcrumbs
1/4 cup (25g) Parmesan Cheese
salt
freshly ground black pepper
mixed dried herbs , oregano, basil, thyme

For the Broccoli

2 small heads broccoli (300g each)
1 tbsp olive oil
salt and freshly ground black pepper

Instructions

Preheat the oven to 400F (200C). Line a large baking sheet with parchment paper and set aside.
Place the barbecue sauce with honey and hot chili sauce into a small saucepan. Simmer over low heat for 1-2 minutes. Remove from heat and set aside.
Cut potatoes into about 1 inch (2.5 cm) chunks. Add potatoes and sweet potatoes to a large bowl. Add olive oil, salt, pepper, herbs, garlic powder, breadcrumbs and Parmesan cheese over the potatoes. Toss to coat.
Arrange the tossed potatoes on the baking sheet on one side.
Cut broccoli into florets and place into a large bowl. Drizzle with a bit of olive oil, season with salt and pepper and toss to coat.
Place the chicken and broccoli on the baking sheet. Season chicken breast with salt, pepper and smoked paprika if used.
Brush the chicken with honey BBQ sauce.
Bake for 25-30 minutes until veggies are tender and chicken is cooked through.
If broccoli cooks too fast, cover it with aluminum foil after the first 15 minutes.
Broil for a few minutes before removing the baking sheet from the oven.
Once it has finished baking remove the pan from the oven and add a bit more honey BBQ sauce to the chicken if desired.

Video

Nutrition

The post Sheet Pan BBQ Chicken and Roasted Veggies appeared first on Home Cooking Adventure.

Whole Roasted Chicken

Ella - Home Cooking Adventure — Tue, 08 Dec 2020 14:06:16 +0000

This Whole Roasted Chicken recipe is one of the easiest ways of roasting a whole chicken, with great results each time. This beautifully browned chicken with roasted vegetables is an impressive dish you can prepare for the upcoming holidays. The chicken is juicy with crispy skin and very flavorful due to all the spices used.

The recipe is really easy, uses really basic ingredients and you can feel free to adapt the recipe to suit your tastes, like using different herbs or none at all, different vegetables like carrots or parsnip, onion, and garlic. Just make sure to follow the steps and you will get the best-roasted chicken ever.

Hope you will try this Whole Roasted Chicken, tag me on Instagram if you do, and enjoy!

Other recipes you may like to try

For a festive dinner, you may also like this Turkey Roulade with Cranberry and Spinach Stuffing. This roulade is quite easy to prepare and looks very impressive.

Another great choice is this Duck Confit. This consists of duck legs that cook slowly in duck fat. It is one of the finest French dishes and is truly delicious.

This Chicken Cordon Bleu is also a great choice and a delightful way of preparing chicken . The chicken is pounded until thin, filled with ham and melting cheese, rolled, dipped in egg and coated in panko breadcrumbs and then baked or fried until crispy and golden brown.

Whole Roasted Chicken

This is one of the easiest ways of roasting a whole chicken, with great results each time.

Course Main Course

Cuisine American

Keyword easy roasted chicken, whole chicken, whole roasted chicken

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings servings

Calories 624kcal

Ingredients

Makes about 6 servings

4 pounds (1.9kg) whole chicken
2 tsp (10g) salt
1/2 tsp (2g) sweet or smoked paprika
1/2 tsp (1g) freshly ground black pepper
1 ½ tsp (5g) garlic powder
2 tsp mixed dried herbs (oregano , thyme
2 ½ tbsp (35g) olive oil

For stuffing

1 lemon , cut in quarters
2 rosemary sprigs
Fresh thyme

For Roasted Vegetables

2 pounds (900g) red potatoes , cut into wedges
1 pound (450g) sweet potato , cut into wedges
1 fennel bulb , sliced 1/2 inch (1cm) thick
1/2 tsp (3g) salt
1/4 tsp freshly ground black pepper
1/2 tsp (2g) caraway powder
1 ½ tbsp (20g) olive oil

For roasting

1 cup (240ml) hot water

Instructions

Pat dry the chicken using paper towels and let it get to room temperature for at least 30 minutes.
Preheat the oven to 350F (180C), with fan on.
In a bowl combine all spices, salt, pepper, paprika, garlic powder and dried herbs with the olive oil.
Season the cavity with salt and pepper.
Coat the chicken with olive oil mixture, on all sides. If not already tied up, tie the legs with a cooking string. Set aside at room temperature until you prepare the vegetables for roasting.
Cut red potatoes and sweet potatoes into wedges, the fennel bulb into thick slices and place in a baking sheet. Sprinkle with salt, pepper, caraway powder, drizzle with olive oil and toss to coat.
Place the oven rack on top of the vegetables and place the chicken on the center of the rack with breast side up.
Stuff the chicken with 1 lemon cut into quarters and with two fresh rosemary sprigs and fresh thyme.
Pour 1 cup (240ml) hot water into the baking dish and place in the preheated oven.
Roast for about 20 minutes per pound (45 minutes per kg), in my case for 80 minutes. Baste the chicken with the dripping sauce, every 30 minutes.
If water evaporated too early, add another up ½ cup hot water into the pan.
Check the internal temperature until it reaches 165°F (75°C).
Place the chicken onto a serving platter, arrange the vegetables around it and let it sit for 15-20 minutes before carving.
Keep the remaining sauce to serve alongside.
Decorate the platter with fresh rosemary, fresh thyme and lemon wedges. Enjoy!

Video

Nutrition

The post Whole Roasted Chicken appeared first on Home Cooking Adventure.