Dill Potato Salad with Hard Boiled Eggs

I love my go-to potato salad recipe but sometimes I like to switch things up. I saw a photo of this version on The Food Pornographer's Instagram and knew I had to make it. She didn't have a recipe so I just winged it based on our preferences.

  

The key to my go-to recipe is to soak the potatoes in something acidic when they're hot so the flavor penetrates the potato. I decided to use white wine vinegar, which worked well. I used dried dill but if I can successfully grow fresh dill this summer I think that would be even better.  

I've made this a few times without blogging it but this time I took some pics so I could share it. Steve grilled some sausage and shrimp and I made a Mexican chopped salad with romaine, tomatoes, roasted corn, black beans, red onion, cilantro and avocado with crushed tortilla chips.

Dill Potato Salad with Hard Boiled Eggs

2 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes
1½ teaspoons salt, divided
4 tablespoons white wine vinegar, divided (plus more to taste)
1/4 teaspoon pepper
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon minced red onion
1 teaspoon (or more) dried dill (or 1/4 cup fresh dill, minced)
4 hard boiled eggs, cut into quarters

Place potatoes in a large saucepan with cold water to cover by 1-inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are just tender, 10 minutes.

Drain potatoes thoroughly, then spread out on rimmed baking sheet. Drizzle 3 tablespoons white wine vinegar over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

Mix remaining 1 tablespoon white wine vinegar, remaining 1/2 teaspoon salt, pepper, mayo, sour cream, red onion and dill in a large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled. 

Right before serving, arrange the quartered hard boiled eggs on top. 

Sheet Pan Kielbasa, Potatoes and Veggies

I'm very late to the sheet pan dinner craze but this is one that will be on rotation forever. I've already made it twice and it's just so, so good.



I love that you can make this however you want with whatever veggies and meat you want. It's a one-pan meal that hits all the right notes with minimal cleanup.

Sheet Pan Kielbasa, Potatoes and Veggies

1 package (14-16oz) precooked sausage or kielbasa cut in half lengthwise and sliced into 1/2" half-moons
1 medium onion (red, white, whatever you have), cut into bite sized pieces
2 broccoli crowns, separated into florets
1 small head cauliflower, separated into florets
1/2 lb red potatoes, peeled and cut into small, bite-size pieces
3 tablespoons olive oil
1 tablespoon paprika
1 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon dried thyme
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly grated black pepper, or to taste
1 cup shredded cheddar cheese (or mozzarella, Monterey Jack, colby, whatever you want)

Preheat the oven to 450 and line a baking sheet with a couple sheets of aluminum foil.

Combine the sausage, onion, broccoli, cauliflower and potatoes in a large bowl. Season with the oil, paprika, onion and garlic powders, dried thyme, salt and pepper. Mix well. Dump onto the baking sheet and spread out in an even layer. Put sheet pan in the oven.

Roast for 25 minutes. Remove pan from the oven and test to make sure the potatoes are fully cooked (use the tip of a knife). If they aren't, put back in the oven for another 5-10 minutes. Once the potatoes are cooked through, top with the shredded cheddar cheese and put back in for another 5 minutes to melt the cheese.

Sheet Pan Chicken Tikka with Pickled Onions

I already have a chicken tikka recipe that my whole family absolutely loves, but when I saw this Sheet Pan Chicken Tikka on Smitten Kitchen I knew I had to make it. Just reading the ingredient list was making my mouth water and I loved the idea of everything cooking on one sheet pan. Of course Steve and Katie were skeptical when they saw me putting it together, but once they tasted the amazing flavors they were hooked.



I made only slight modifications - using Greek yogurt for the marinade and sour cream for topping, adding some lemon juice to the marinade and a different recipe for pickled onions. If you love Indian flavors you really need to try this one. It's delicious!

Sheet Pan Chicken Tikka with Pickled Onions
As seen on Smitten Kitchen, picked onions from Bon Appetit

For the chicken
1 3/4-inch piece of ginger, peeled and grated
4 cloves garlic, grated
1 5-oz container plain Greek yogurt
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
3 pounds chicken thighs or halved chicken breasts (mixture of both, skin-on, bone-in)

For the vegetables
3 tablespoons olive oil
1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled and cut into small chunks
1 3/4 pounds (1 small head) cauliflower, cut into florets
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin

Garnish
Pickled red onion
Dollops of yogurt/sour cream
Chopped cilantro

Combine ginger, garlic, yogurt, lemon juice, salt, spices and sugar in a freezer bag. Add chicken pieces and toss to coat evenly. Let marinate overnight in the fridge.

Heat oven to 425°F. Coat a large baking sheet with 1 tablespoon of the olive oil. In a large bowl toss the potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil together until evenly coated. Spread evenly on the baking sheet.

Remove chicken from marinade and nestle in the vegetables. Roast in oven for 40-50 minutes until chicken and vegetables are cooked through. Test the potatoes with a knife to make sure they're cooked through.

To serve, top with pickled red onion, dollops of yogurt/sour cream and chopped cilantro. Serve right in the pan.

Pickled Onions
1/4 cup apple cider vinegar
1/2 cup water
1/2 tablespoon sugar
3/4 teaspoons kosher salt
1/2 red onion, thinly sliced

Separate the onion rings and place in a small bowl. Whisk the vinegar, water, sugar and salt together until the sugar and salt dissolve, then pour over the onion rings. Let sit at room temperature for at least 1 hour. Can be made 2 weeks ahead. Cover and chill. Drain onions before using.

Scalloped Potatoes and Ham

Every Easter my mom makes a ham and sends us home with leftovers. This year I had my eye on a new recipe for Scalloped Potatoes and Ham. I liked that Ree added onions and cheese so I was excited to give it a try.



When I made this I followed her recipe exactly save for one thing - precooking the potatoes. I made the mistake years ago of attempting to make scalloped potatoes using raw potatoes. It simply does. not. work. Do NOT make that mistake. You must always parboil the potatoes, otherwise you'll be waiting forever for the potatoes to cook through (or eating crunchy potatoes). I also splurged and used heavy cream, something I haven't purchased in years. And you know what, this was way too rich. Our tastes have certainly changed so feel free to use equal parts half-and-half and heavy cream, if that's what floats your boat. Next time I'm switching to all half-and-half or maybe even equal parts half-and-half and milk.

Another tip - use more cheese. I upped the amount below. And do yourself a favor and use extra sharp Cheddar. Steve didn't even realize there was cheese in the dish until he was setting aside his lunch portion.

It may sound like we didn't enjoy this but that's definitely not the case. And I wanted to share it with you now because I'm confident these small tweaks will make all the difference.

Scalloped Potatoes and Ham
Slightly adapted from The Pioneer Woman

3 pounds Russet or Yukon Gold potatoes
1 yellow or sweet onion
2 tablespoons butter
3 cups diced ham
3 cups half-and-half (or 1 1/2 cups each half-and-half and milk OR heavy cream)
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
8oz grated extra-sharp cheddar cheese
4oz grated Monterey Jack cheese

Preheat the oven to 350 degrees. Butter a large, deep casserole dish (at least 2 1/2-quarts, preferably larger).

Peel the potatoes, rinse under cold water, then pat dry. Using a mandoline or a sharp knife, slice potatoes into very thin slices (1/8-inch). Put the slices into a large pot of cold water. Repeat with the remaining potatoes. Once all the potatoes are sliced, bring to a boil then continuing boiling for 3 minutes. Drain well and set aside to cool slightly.

Cut the onion in half then cut each half into thin slices. Heat the butter in a large skillet over medium heat and add the onions. Cook until they start to caramelize, about 5-10 minutes. Remove from heat and set aside.

Combine the half-and-half and milk OR heavy cream (if using) then whisk in the flour, salt and black pepper until totally combined. Set aside. Combine the two grated cheeses. Set aside.

Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham and onions, then 1/3 of the cheese, then pour on 1/3 of the cream mixture. Repeat this twice more, ending with a sprinkling of cheese before pouring on the rest of the cream mixture.

Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

Restaurant Knockoff: Roasted Potato and Rosemary Pizza

There's a place near my house called Jules Thin Crust. It's a cross between pizza and a flatbread, loaded with all sorts of delicious toppings made with fresh, organic ingredients. We love going there in the warm months when we can grab a few slices and sit on their outdoor patio.



I finally got around to harvesting my rosemary recently and decided to try to recreate one of our favorites from Jules - the Veggie #3: sliced roasted organic potatoes, sour cream, parmesan, rosemary, scallions, mozzarella. I have to say, my homemade version was spot on. So, so good. We inhaled it and it even reheated well the next day for lunch.

Roasted Potato and Rosemary Pizza
Inspired by Jules Thin Crust

3-4 medium Yukon gold potatoes, scrubbed clean
olive oil
4-6 sprigs fresh rosemary, leaves finely minced
garlic salt
1 lb. pizza dough
flour, for dusting as you roll out the dough
grated pecorino cheese
2 cups grated mozzarella cheese
sour cream
half-and-half or milk
scallions, finely chopped (optional)

Preheat the oven to 350 degrees.

Slice the potatoes about 1/4-inch thick. Drizzle a large baking sheet with about 1 tablespoon olive oil. Arrange the potato slices on the baking sheet. Drizzle with more oil, about half the rosemary and a good sprinkling of garlic salt. Place the baking sheet in the oven and cook for 20 minutes.

Once the potatoes are done, remove from the oven and set aside until you're ready to top the pizza. Place a pizza stone on the middle rack of your oven and increase the oven temperature to 500 degrees.

Sprinkle a square of parchment paper the size of your pizza stone with flour and roll the dough into a 14-inch round. Top with some grated Pecorino cheese and then the mozzarella. Arrange the potato slices on top of the cheese, then sprinkle with the remaining rosemary and some more garlic salt.

Transfer the parchment paper to the preheated baking stone and bake for 10-12 minutes or until bubbling and golden brown.

While the pizza is cooking, put some sour cream into a squeeze bottle and thin it with half-and-half or milk. When the pizza is done cooking, remove it from the oven and drizzle with the sour cream sauce. Top with freshly chopped scallions, if desired.

Homemade Tater Tots

Sometimes I see a recipe and I have to make it right away. That was the case with these Homemade Tater Tots. I was reading my blog feed on a Friday afternoon and came across this recipe. Baby Girl doesn't like tater tots, (for some reason she isn't a fan of most potato dishes) but she was going to my parent's house for a sleepover that night. Score! I immediately went into my kitchen to see what kind of potatoes I had. Unfortunately I only had red potatoes, but I forged ahead anyway.

Red potatoes have less starch and more sugar, so they're drier and stickier than a russet. I had a heck of a time forming these into tots, but I persevered with a bowl of water to rinse my hands. I can't wait to make these again, but with a russet instead. They're starchy and light, which makes them perfect for frying. Even so, these were really good. SP loved them. Now if only we could get Baby Girl to like them...

Homemade Tater Tots
As seen on Damn Delicious

2 pounds russet potatoes, peeled
1 tablespoon all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil

Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.

Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.

Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.

Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add tots (don't crowd the pan) and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Sprinkle with some more salt and then serve immediately.*

*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 and bake until heated through, about 15-17 minutes.

Ham and Potato Soup

I figured I should share this recipe with you guys before the weather changes. Although, if you live in the Northeast like I do, you may be wondering if it will ever be warm again. They're calling for snow tomorrow, for crying out loud. No thanks. Bring on summer!

I printed off this recipe for Ham and Potato Soup awhile ago and finally decided to make it. When I actually read the recipe (anyone else tend to do that, just read the ingredients and not the directions?) I decided to make some changes. For starters, dirtying two pots to make soup seems wrong. I also like to saute veggies to add that extra layer of flavor.

The result was delicious - thick and rich and creamy. At first I thought the soup would need some other seasoning, like thyme or rosemary, to brighten it up, but this was perfect just with salt and pepper. The leftovers reheated well the next day, too. I'll definitely make this again.

Ham and Potato Soup
Modified from Allrecipes

3 1/4 cups water
2 cubes chicken bouillon
5 tablespoons butter
1 rib celery, diced
1/2 large onion, finely chopped
salt and pepper
5 tablespoons flour
2 cups milk
1 1/4 lbs Yukon gold potatoes, peeled and cut into bite-size pieces
7oz ham steak, cut into bite-size pieces

Bring the water to a boil in a pot or an electric kettle. After the water comes to a boil, transfer it to a bowl or glass measuring cup and add the chicken bouillon cubes. Stir to dissolve the bouillon. Set aside.

Melt the butter in a large Dutch oven over medium-high heat. Add the celery and onion and cook until the onion is translucent and starting to soften, about 5 minutes. Add some salt and pepper to season the veggies, then add the flour. Stir to coat all the veggies with the flour, then cook for 1 minute.

Add the water with the bouillon and the milk to the pot and whisk to get rid of any lumps from the flour. Add the potatoes. Bring to a boil, then simmer until the potatoes are tender, about 10 to 15 minutes.

Once the potatoes are cooked, add the ham to the soup. Stir to heat through, then taste and adjust the seasoning with more salt and pepper, if needed. Serve immediately.

Recipe Redo: Crash Hot Potatoes

These crash hot potatoes were all the rage back in 2008. Like most food bloggers, I made them a few times and then they fell off my radar.

Recently, I was looking for a side dish to go with burgers. I had planned to make potato salad, but the day got away from me. Normally I'd go with my standby roasted potatoes, but we were out of red potatoes. It was late afternoon and I had no clue what to make with my basket full of Yukon golds. I Googled Yukon gold potatoes and side dish and while these potatoes didn't come up in the initial search, something I clicked on reminded me of them and off I went.

Baby Girl, being the insane child she is, doesn't like potatoes. She took a tiny nibble and then said "no thank you." She won't eat French fries, mashed potatoes, tater tots, home fries, etc. either. Weirdo. SP and I loved them. He was especially enamored of them, so much so that he insisted I make them again the following night. They do take a bit of planning ahead because you have to boil the potatoes whole, smash them and then bake them, but the hands-on time is minimal. I used fresh herbs from my garden (rosemary and thyme), which was the perfect combination. And I love that you can make as many as you want - I made four the first night and five the next and we ate the leftovers the next day, reheated in the toasted oven to try to bring back some of the crispiness.

Crash Hot Potatoes
As seen on The Pioneer Woman

Small Yukon gold potatoes (as many as you want to serve)
Olive oil
Kosher salt, to taste
Black pepper, to taste
Fresh rosemary and thyme, to taste

Scrub the potatoes well and place in a large pot. Try to choose potatoes that are roughly the same size so they'll all cook at the same rate. Cover the potatoes with cold water and add some salt. Place the lid on the pot and bring to a boil. Cook the potatoes for 20 minutes, or until they are fork-tender.

Drizzle some olive oil on a baking sheet and use a pastry brush to spread the oil evenly. Drain the potatoes and place them on the baking sheet, leaving plenty of room between each potato.

Using a potato masher, gently press down on each potato until it flattens. Brush the tops of each crushed potato with more olive oil. Sprinkle the potatoes with plenty of kosher salt, fresh ground black pepper and fresh chopped rosemary and thyme.

Bake in a 450 degree oven for 20-25 minutes until golden brown and crispy. Serve hot.

Roasted Potatoes with Parmesan and Oregano

I'm always looking for new side dishes so when Cassie posted these Roasted Potatoes with Parmesan and Oregano I thought I'd give them a try. I haven't really been happy with any roasted potato recipe I've made so I was hoping these would be a winner.

And, they were! The potatoes were crispy on the outside and fluffy on the inside. They also held together wonderfully. I think the red potatoes are key for that since they tend to be a sturdier potato. The oregano and parm flavors really came through and this was so easy to throw together. I cut the recipe in half because we didn't need leftovers, but I bet any leftover potatoes would be great topped with fried eggs for breakfast. Thanks Cassie!

Roasted Potatoes with Parmesan and Oregano
As seen on Cassie Craves

3 pounds baby red potatoes, diced
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1/4 cup olive oil

Preheat the oven to 475 degrees.

Arrange the potatoes in a single layer on a large baking sheet. Sprinkle with salt, pepper, oregano, garlic powder, and Parmesan cheese. Drizzle with olive oil and use your hands to toss the potatoes with the seasonings.

Bake for 25 to 30 minutes, flipping occasionally, until browned and crispy.

Potato Pancakes

It isn't often that I see a picture of something and need to make it immediately but sometimes that craving packs a powerful punch. Melissa posted these Potato Pancakes recently and the photo alone made me start salivating. I just happened to have some leftover baked potato in the fridge from the Cheesy Buffalo Chicken Stuffed Potatoes so I whipped these up for lunch.

Holy yum is all I have to say. I used the flesh of maybe one potato to make two pancakes and with a little sour cream and applesauce these truly hit the spot. Melissa's version with grated potato and onion is more like the latkes my grandmother makes but mine were still nice and crispy, just softer inside.

Potato Pancakes
Slightly adapted from I Was Born to Cook, originally from Allrecipes
Makes two pancakes

1 baking potato, cooked and peeled
1/2 small onion, grated
1 1/2 teaspoons cornstarch
salt and pepper
1 1/2 teaspoons flour
vegetable oil for frying
applesauce and sour cream, for serving

Mash the flesh of the potato with the grated onion in a bowl. Mix in the cornstarch, salt and pepper and flour.

Heat 1/4 inch of vegetable oil in a non-stick skillet over medium high heat. Divide potato mixture into two patties and add to the pan. Flatten with a spatula to make 1/2 inch thick pancakes. Fry until golden brown, turning once.

Transfer to a paper towel lined plate to drain. Serve with applesauce and sour cream.

Soy Cilantro Roasted Potatoes

When Mary Ellen made these Soy Cilantro Roasted Potatoes for a recent recipe swap I immediately saved them to try when the temps dropped. Like Mary Ellen, I was intrigued by the use of soy sauce with potatoes and couldn't wait to see how they'd turn out.

The smell of these roasting was intoxicating. I served these with a roast chicken and they were delicious. Crispy on the outside and fluffy on the inside, with a little bit of a glaze from the reduced soy sauce.

Soy-Cilantro Roasted Potatoes
From The Cookaholic Wife, as seen on Mary Ellen's Cooking Creations

5 large red potatoes
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon fresh cilantro
Several shakes of garlic powder
Salt and pepper
Cooking spray

Preheat the oven to 450.

Rinse off the potatoes and cut into small wedges. Transfer the potatoes into a large bowl. Add the soy sauce, oil, cilantro, salt and pepper, and garlic powder. Toss well to coat. Spray a baking dish with cooking spray. Put the potatoes into the baking dish.

Bake for approximately 45 minutes or until the potatoes are soft.

Recipe Swap Roundup - Potato Recipes

February is National Potato Month, so since potatoes are a pretty standard yet versatile starch I thought they'd make the perfect theme for a recipe swap. As you can see from the number of recipes below, my fellow swappers agreed. These are some seriously delicious recipes with everything from breakfast to side dishes to main courses and even one dessert!

The simple lemon juice and olive oil dressing in Nichole's Lemony Asparagus & New Potatoes took the dish from ordinary to extraordinary:


Jenna's Home Fries were the perfect accompaniment to a steak dinner:


Caitlin was happy to add Salt and Vinegar Roasted Potatoes to her side dish arsenal:


Jaida did double-duty for this swap, filling in for another blogger who had to bow out due to time constraints. Her first recipe was for Pork and Potato Hash:


... and the other was a surprisingly delicious Boxty Potato Cake Salad that took her back to her Irish roots with a crispy potato cake paired with salad:


Leanne loves potatoes but was initially intimidated by her recipe for Potatoes Dauphinois. Thankfully these look fancy but require very little effort:


The Cookaholic Wife had been planning to make these Roasted Jalapeno Mashed Potatoes before receiving them for the swap, and as expected they were a big hit:


Melissa has been looking for a good Oven Baked French Fries recipe and enjoyed this spicy version:


Katie enjoyed the olive oil twist in her recipe for Lemon Rosemary Garlic Smashed Potatoes, even if her husband wasn't a fan:


Christen enjoyed her Baked Eggs with Cheddar and Potatoes, aka love in a pot:


Lishie's husband isn't a fan of chowder so she turned her recipe into Baked Corn, Leeks & Cheesy Potatoes, which was a hit alongside steak:


Colleen, a swap newcomer, loves roasted potatoes. Her recipe for Roasted Rosemary-Onion Potatoes was a winner:


Another swap newcomer, Amy, had the only dessert recipe in the swap, Cinn-ful Sweet Potato Cookies:


Mary Ellen loves potatoes in all forms, and her Potato Roast wins most impressive presentation:


Jey's delicious and healthy Lighter Loaded Baked Potato Soup transported her back to her college days:


Cathy and her husband both enjoyed the Potato Sausage Breakfast Scramble, a perfect one-pot breakfast dish:


Coleen had my recipe for Gratin of Yukon Gold Potatoes, which she also found irresistible:


Nicole had a few issues with her Slow Cooker Sweet Potato Chili, but hopes to try it again with some modifications:


Kristina was thrilled that got to make homemade gnocchi, her favorite dish to order when she eats at an Italian restaurant, for her recipe for Gnocchi with Fontina Sauce:


My Potato Bundles were an easy, delicious side dish that opens itself up to a wide variety of flavor combinations:


Despite being from Buffalo, NY, buffalo-flavored recipes rarely make it on Melissa's table. She was pleasantly surprised by how good her Buffalo Chicken Shepherd's Pie was:


Ashley and her sister devoured her Parmesan Potato Wedges:


Autumn Rose, a newcomer to the swaps, enjoyed the crispiness of her San Francisco Garlic Fries:


The Cooking Nurse thought her Cheesy Roasted Garlic Potato Balls were a bit of work, but the result was worth it:

Recipe Swap - Potato Bundles

Want to see what other Potato recipes were made during the swap? Here is the link to the Potato Recipe Swap Roundup

Did you know February is National Potato Month? I had no idea either. Since potatoes are a pretty standard yet versatile starch I thought they'd make the perfect theme for a recipe swap. Obviously my fellow swappers agreed because this was another incredibly popular theme. I can't wait to see all the other yummy recipes that are being made.

My recipe came from my friend Amy over at The Nifty Foodie. This is Amy's first time participating in the swap, mostly due to my arm-twisting abilities. She submitted one of her favorite side dishes, Potato Bundles. After reading through the recipe I was excited for two reasons - (1) the recipe sounded incredibly easy and (2) cream + butter + potatoes = my kind of recipe.


These bundles did not disappoint. Aside from peeling and chopping the potatoes and onion, this recipe requires practically no effort. My only word of warning is to double up on the tinfoil. I didn't initially and the cream started leaking out, which caused an unpleasant burning smell. After I fixed that we were golden. SP thought they were a little bland (I didn't agree), but that's easily remedied by switching up the ingredients in the bundles. I'm thinking a little garlic might work well, along with some other spices. Rosemary, thyme or sage would be great. I can't wait to experiment.

This recipe is also great for a crowd because you can double, triple or even quadruple the recipe with very little extra work.

Potato Bundles
Slightly Modified from The Nifty Foodie
Makes 4 bundles

1 lb russet or Yukon gold potatoes
1/2 onion, cut into large dice
1/2 stick butter
1/4 cup heavy cream
Salt and pepper to taste
Paprika to taste
2 tablespoons minced parsley

Required equipment:
8 squares of tinfoil
1 large baking sheet

Preheat oven to 375 degrees. Either peel or scrub potatoes, then cut into bite-size pieces.

Lay out 4 double layers of tinfoil. Divide potatoes and onions across the 4 packets. Add 1 tablespoon of butter to each packet. Splash on some cream, then sprinkle with salt, paprika, and black pepper.

Wrap bundles tightly, place on a baking sheet and bake for 45 minutes, or until extremely tender.

Open each packet and sprinkle minced parsley over the top. Serve bundles right on the dinner plate or remove potatoes from each packet onto a plate. Be sure to stir the potatoes around to get all the sauce up from the bottom.

Recipe Swap: Scalloped Potatoes and Ham

Want to see what other One Pot Meal recipes were made during the swap? Here is the link to the One Pot Meal Recipe Swap Roundup

The theme for this recipe swap is One Pot meals. Most people love having meals in their arsenal that involve mixing a few ingredients together and letting the oven or crock pot do most of the work. I've always wanted to make Scalloped Potatoes and Ham so I was excited to get Ashley's recipe.


In the interest of full disclosure, SP was not a fan of this one. At all. He was put off immediately by the red potatoes, claiming scalloped potatoes should only be made with Yukon gold or russets. After baking this I have to agree. Even after an hour and a half of baking the red potatoes were still a bit crunchy. Yukon gold or russet seem to break down better when cooking, which is why they are preferable for a recipe like this. Even so, I absolutely loved this recipe and his dislike meant I got all the leftovers. I actually ate this three days in a row, which is pretty impressive. I'm usually a dinner and lunch the next day-only leftovers eater.

Based on my experience making this I made quite a few changes in the recipe below, swapping the red potatoes for Yukon gold or russets, pre-cooking the potatoes in the milk and cream mixture like I do for my potato gratin, and modifying the seasonings to suit our tastes. I think the changes will elevate this to excellent and hopefully I can convince SP to let me try again.

This is true comfort food and perfect for this time of year. Thanks for a delicious one pot meal, Ashley!

Scalloped Potatoes and Ham
Modified from Cheesecurd in Paradise

2 large cloves garlic, 1 halved and 1 minced
3 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme
1 1/2 cups milk
1 cup heavy cream
2 1/2 pounds Yukon gold or russet potatoes, peeled and thinly sliced
4 ounces shredded cheddar cheese
12-16 ounces cooked ham steaks

Preheat the oven to 375 degrees. Rub an 2 1/2-quart baking dish with the cut sides of the garlic halves and discard the halves. Coat the inside of the dish with 1 tablespoon of the butter.

In a large pot, combine the milk, cream, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon pepper, fresh thyme and the remaining 2 tablespoons butter. Add the potato slices to the milk mixture. Repeat with remaining potatoes. Bring the milk mixture to a simmer over medium heat, stirring occasionally. Cover and cook for 3 minutes. Add shredded cheese and stir to melt.

Meanwhile, heat a large, dry skillet over medium heat. Add the ham steaks and cook on both sides until it begins to brown in spots and some of the liquid is released. Remove from heat and allow to cool slightly before cutting into cubes.

Transfer half of the potatoes to the prepared dish. Add half the ham. Top with the remaining potatoes and ham. Pour all of the milk mixture over the potatoes. Cover the dish with buttered aluminum foil, buttered side down.

Bake for 40 minutes, then uncover and bake until the potatoes are tender, the liquid bubbles thickly and the top is brown and crusty, about 20 minutes longer. Remove from the oven, let stand for 10 minutes, then serve.

Recipe Swap - Honey Mustard Salmon with Potatoes and Asparagus

Want to see what other Fish/Seafood recipes were made during the swap? Here is the link to the Fish/Seafood Recipe Swap Roundup

The theme for this week's swap was Fish/Seafood. I don't cook a lot of fish so I was excited to get this recipe for Honey Mustard Salmon with Asparagus from Jenna at Jenna's Cooking Journey. I thought roasted potatoes would go beautifully with the salmon and asparagus so I added them to the recipe.


This was a gorgeous plate of food. SP took one look and whistled his approval, telling me he's happy we're on a restaurant hiatus since he loves the food I cook at home. I have to admit, I was pretty impressed myself. Our supermarket sells beautiful salmon already cut into fillets and vacuum-sealed, so this was a breeze to prepare. I also liked that everything cooks in the oven, aside from a few minutes on the stove-top to brown the salmon.

The glaze was delicious, but I agree with SP that it could use more Dijon to pack that flavor punch. I will definitely be making this one again. Thanks, Jenna!


Honey Mustard Salmon with Potatoes and Asparagus
Modified from Jenna's Cooking Journey

1 tablespoon butter
1 tablespoon brown sugar
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon soy sauce
1/2 tablespoon olive oil
Salt and pepper to taste
4 salmon fillets
1 lb potatoes, scrubbed and cut into chunks
1 teaspoon fresh thyme or rosemary, finely chopped
1 bunch asparagus
Lemon juice
Grated Pecorino cheese

Preheat oven to 400 degrees.

Combine the butter and brown sugar in a bowl and microwave for 30 seconds until they have melted together. Stir in the mustard, honey, and soy sauce.

Heat the oil in an ovenproof skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh side down. Cook for 3 to 4 minutes until fully browned and flip. Brush with half of the glaze and place the pan in the oven until the salmon is firm and flaky (but before the white fat begins to form on the surface) about 5 minutes.

Meanwhile, place potatoes on one half of a large baking sheet, toss with olive oil, salt and pepper and thyme or rosemary and roast 10-15 minutes. Remove from oven, place asparagus on the other half of the baking sheet, toss with olive oil, salt and pepper and return to oven to cook about 10-15 minutes until the potatoes and asparagus are both tender. Sprinkle asparagus with lemon juice and Pecorino before serving.

Potato Gratin

Potato gratin in August? I know most of the country wouldn't dream of turning on their oven for an hour in the heat of summer, but we happened to have a cool Sunday recently and a 3-lb beef roast in the freezer that needed cooking. What better accompaniment than potato gratin?


This recipe has been my go-to for years but it never had its own post. Now it does. Even Baby Girl loved these and kept asking for more, completely ignoring everything else on her plate. This is a super simple recipe, but the flavors are outstanding. Cream? Check. Butter? Check. Potatoes? Check. The hint of garlic adds just the right flavor to the potatoes, but I'm sure a sprig or two of thyme and/or rosemary would also be outstanding. I used those two herbs to flavor the meat so I left them out of the gratin. I used to cut the potatoes on my mandoline, but this time I found it easier to just slice them with a knife. And it's safer for the hands.

Potato Gratin
William-Sonoma Potato Cookbook

2 large cloves garlic, 1 halved and 1 minced
3 tablespoons unsalted butter, at room temperature
1 1/4 cups whole milk
1 cup heavy cream
Kosher salt and freshly ground black pepper
2 pinches of freshly grated nutmeg
5 russet potatoes (about 2 1/2 lbs)
Grated Pecorino cheese, optional

Preheat the oven to 375 degrees. Rub an 8-inch square baking dish with the cut sides of the garlic halves and discard the halves. Coat the inside of the dish with 1 tablespoon of the butter.

In a large pot, combine the milk, cream, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon pepper, nutmeg and the remaining 2 tablespoons butter. Peel 1 of the potatoes and cut it into thin slices. Add the potato slices to the milk mixture. Repeat with remaining potatoes. Bring the milk mixture to a simmer over medium heat, stirring occasionally. Cover and cook for 3 minutes.

Using a slotted spoon, transfer the potatoes to the prepared dish, arranging the top layer of potatoes in an overlapping pattern, if desired. Pour all of the milk mixture over the potatoes. Cover the dish with buttered aluminum foil, buttered side down.

Bake the gratin for 40 minutes, then uncover, grate cheese over the top and bake until the potatoes are tender, the liquid bubbles thickly and the top is brown and crusty, about 20 minutes longer. Remove from the oven, let stand for 10 minutes, then serve.

Recipe Swap: Grilled Chicken and Potatoes with Roasted Garlic-Oregano Vinaigrette

Want to see what other Chicken recipes were made during the swap? Here is the link to the Chicken Part II Recipe Swap Roundup

I love chicken. It's tasty and versatile, but I'm always on the hunt for new ways to cook it. Once again I got my friend Jaida's recipe (Grilled Chicken and Potatoes with Roasted Garlic-Oregano Vinaigrette) and it was another winner. The vinaigrette elevates simple grilled chicken and potatoes to new heights.


I made the vinaigrette in the morning before work. Making the roasted garlic was easy - I wrapped the cloves of garlic in tinfoil and baked them at 400 for about 25 minutes until they were soft. I ended up adjusting the ratio of oil to vinegar because I like my vinaigrette tangy. It was easy to come home and prepare this meal, which is a huge plus in my book.


The original recipe called for fingerling potatoes, but I just sliced some scrubbed Yukon golds to resemble fingerlings instead of paying a premium for the cute little spuds. After parboiling them I finished them on the grill along with the chicken. Since our gas grill has been finicky lately and SP wasn't home to man the charcoal grill, I cooked the chicken and potatoes on my Griddler. It took much, much longer than it would have if I'd used gas or charcoal, so long that SP finally asked when the heck we were going to eat. So keep that in mind if you're using an indoor grill. I was happy that the potatoes got some grill marks on them, though:


The vinaigrette was so good that I even dipped the asparagus in the pool on my plate. The asparagus were simply roasted in the toaster oven with oil, salt and pepper. I'd have done them on the grill if I had room, but the chicken and potatoes had taken over both sides of the Griddler.

Grilled Chicken and Potatoes with Roasted Garlic-Oregano Vinaigrette
Modified from Sweet Beginnings

8 cloves garlic
1/4 cup white wine vinegar
1 tablespoon dried oregano leaves
2 tablespoons fresh parsley leaves
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 cup olive oil
1/4 teaspoon red chili flakes
12 fingerling potatoes, scrubbed (or 5 medium potatoes, cut into wedges)
Olive oil
4 boneless, skinless chicken breasts
Freshly ground black pepper

Wrap garlic cloves in tinfoil and bake at 400 degrees for about 25 minutes, until soft. Allow to cool.

Combine garlic, vinegar, oregano, parsley, honey and salt in a blender or food processor and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chili flakes.

Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and toss with olive oil.

Heat the grill to medium-high heat.

Brush the chicken with oil and season with salt and pepper. Place the chicken on the grill and cook until golden brown and slightly charred. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer.

Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette.

BBQ Chicken Salad

I love arranged salads, but they can be an awful lot of work. When I saw this recipe for BBQ Chicken Salad, though, I knew I needed to make it ASAP simply because it combines so many of my favorite foods into one salad.


Thankfully all of the prep work can be done ahead of time, which for me means in the morning before work after Baby Girl and SP have left for the day. When it was time to eat all I had to do was reheat the chicken and potatoes and arrange the salads.

BBQ Chicken Salad
Two Peas and Their Pod

For the Avocado Vinaigrette:
2/3 cup olive oil
1/3 cup rice vinegar
1 medium shallot, chopped
3 tablespoons peach jam
1 medium ripe avocado
Salt and pepper to taste

For the Blue Cheese Vinaigrette:
2/3 cup olive oil
1/3 cup rice vinegar
1 medium shallot, chopped
1-2 garlic cloves, dry pan roasted and chopped
2 tablespoons peach jam
1 cup sour cream
1 cup blue cheese or Gorgonzola
Salt and pepper to taste

For the potatoes:
2-3 pounds red potatoes, washed
1 stick butter
1 medium shallot, minced
1 small bunch parsley, finely chopped

For the chicken:
Chicken breasts
BBQ sauce - use your favorite brand

For the salad:
Mixed greens
Tomatoes, chopped
Corn
French fried onions

To make the avocado vinaigrette-put all of the ingredients into a food processor or blender. Mix until smooth.

To make the blue cheese vinaigrette-put all of the ingredients into a food processor or blender. Mix until smooth. If the dressing is too thick, add a drizzle of extra olive oil and mix again.

To make the potatoes - boil a large pot of water and salt well. Boil potatoes until they are fork tender. Drain the water and return potatoes to the pot. Stir in butter, shallot, and parsley. Stir well. Set aside and keep warm until serving.

Grill the chicken and brush each piece liberally with BBQ sauce. Cut into strips and set aside.

To plate the salads - place mixed greens on a plate. Lay the sliced chicken on top of the greens. Top with tomatoes, corn, and fried onions. Place a few warm potatoes on the side. Drizzle entire salad with avocado vinaigrette and blue cheese vinaigrette.

Pork Chop and Hashbrown Bake

I haven't eaten pork chops in a very long time. I can't remember how long it's been, but I think it was before I was pregnant with Baby Girl. I'll admit, when I saw this recipe for Pork Chop and Hashbrown Bake on Carrie's blog I considered making it with chicken instead, but SP talked me into using pork chops. I'm glad he did - this was a great dinner.


This is not the most photogenic meal, and it calls for something a lot of food bloggers turn their nose up at, but it was absolutely delicious. Seriously. SP cleaned his plate and told me I could make this dish once a week for him. High praise!

Pork Chop and Hashbrown Bake
Modified from Carrie's Sweet Life

Vegetable oil
Salt and pepper
24oz frozen shredded hashbrowns, thawed
6 boneless pork chops, 1 1/2-2 inches thick
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1 cup shredded cheddar
1 large can dried onion pieces

Preheat oven to 350 degrees.

Heat oil in a large non-stick skillet over medium-high heat. Add thawed hashbrowns. Season with salt and pepper and cook until evenly browned, stirring occassionally. Remove to a large bowl, reserving skillet.

Add 1 tablespoon vegetable oil to the now empty skillet. Pat each pork chop dry and season with salt and pepper. Brown pork in skillet. Don't cook through since the pork will be cooking in the oven.

Combine soup, milk and sour cream and add to the bowl with the hashbrowns. Add half of the cheese and half of the onion pieces. Spoon mixture into prepared 9×13 baking dish. Arrange pork over potato mixture. Cover with foil.

Bake, covered, for 30 minutes. Top with remaining onion pieces and cheese. Bake, uncovered, for 5 minutes.

Meatloaf Muffins, Scalloped Potatoes and Green Beans

I'm sorry for all these horrible photos. I blame, in no particular order, rushing the take photos so we can eat, lack of natural light and unphotogenic food.

Meatloaf muffins are one of my favorite dinners to make because they're so simple yet so delicious.


I mixed meatloaf mix, some salsa, one beaten egg, and bread crumbs in a bowl, then put some of the mix into each cup of a greased muffin tin. I baked them, along with the potatoes, at 425 degrees for about 30 minutes. The green beans were simply steamed and tossed with butter, salt and pepper.