Oven Roasted Potatoes with Pancetta

Potatoes are a great side dish that goes with so many meals. When I need a side dish, I love to grab a few spices, some butter…..because there’s always butter…..and mix them with some chopped potatoes. Throw them into the oven and you have something that is almost as good as the main meal.

These oven roasted potatoes with pancetta are indeed a delicious side dish. You might find yourself grabbing a fork and eating more of these than the main meal. Let’s just say there were many of these delectable potatoes that didn’t make it to the table. These are easy to make and take no time at all to throw together. These are crispy on the outside and soft on the inside with a tasty blend of sage and Rosemary roasted in butter and olive oil. The pancetta adds a nice salty flavor that blends well with the herbs. Fresh grated Parmesan is sprinkled in adding even more flavor to these swoon worthy potatoes.

Here’s what you need:

*2 pounds small red or Yukon gold potatoes (unpeeled) cut into about 1 inch cubes

*2 TBS butter; melted

* 1 TBS. olive oil

*2 tsp. dried sage or more to taste

*2 tsp. dried rosemary or more to taste

*1 1/2 tsp. onion powder or more to taste

*1 1/2 tsp. garlic powder or more to taste

*salt and pepper to taste

*1/2 cup diced pancetta

*Fresh grated parmesan to taste

*chopped parsley for garnish (optional)

Preheat oven to 400°

In a large roasting pan add all of the ingredients except the parmesan and parsley; toss until well mixed.

Cook for 30 minutes stirring at least once. If the potatoes look like they are drying out add more butter or olive oil.

Turn the oven temp up to 425° and continue to cook for another 10 to 15 minutes stirring halfway thru cooking time. When potatoes are crispy on the outside and tender on the inside, take out of the oven.

Place in a serving bowl and top with fresh parmesan and parsley.

Serve and Enjoy!

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Skillet Chorizo and Potato Breakfast Hash

This breakfast hash I made with the leftover chorizo from the previous night’s Chorizo and Potato Tacos With A Cilantro Slaw. I will admit, it was the first thing I thought about that morning. But, as most of you know, I tend to think about breakfast a lot. Hubby, however, didn’t seem to share my enthusiasm. He really isn’t a breakfast person, hence the picture showing only one serving. But of course you can double this to serve as many as you wish. Oh, and hubby might not have been excited as I was at having this for breakfast, but he did indeed have some later and declared it was really tasty.

The good thing about this dish, is that it’s all cooked in one skillet so clean up is easy. I used frozen dice potatoes because it takes less time to cook and when I’m hungry, I want breakfast done as soon as possible. Don’t you too? The potatoes cooked up nice and crisp on the outside but tender on the inside, then there’s all of that slightly spicy, slightly smoky chorizo sautéed with onions to create some drool worthy flavors. Then it’s all topped with an egg. But it’s not quite done because it’s then baked in the oven so the egg gets those nice, crispy edges, but still has that beautiful runny yolk that bathes everything in it’s velvety glory. *sigh* It was really hard not to eat it straight out of the skillet.

I must confess, as I do a lot on here, that I had some chopped cilantro all handy and ready to go over the top, but as you can see, I was so eager to dive into this that I completely forgot. I did however, remember after I started eating and added it later. I do recommend it because it does give everything a nice touch of added flavor.

Here’s what you need to make your own:

This makes 1 or 2 servings but can easily be doubled

*1 cup frozen diced potatoes; use more if this is for more servings

*1/2 small onion, chopped

*1 Tbs. canola oil

*3/4 cup chorizo precooked and chopped; I used the Colombian variety, but you can use any kind.

*salt and pepper to taste

*1 egg per person

*chopped cilantro (optional)

Preheat oven to 400°.

In a cast iron skillet add the canola oil and heat to medium high heat. When the skillet is hot add in the potatoes and the onions.

Cook stirring occasionally until the potatoes start to turn golden brown, about 5 minutes. Add in more canola oil if the skillet becomes too dry.

Add in the chorizo and cook for another 3 minutes or until the chorizo starts to brown, stirring occasionally.

Add salt and pepper to taste.

Crack an egg in the center of the skillet over the chorizo mixture. If using more than one egg, place them around with out touching.

Sprinkle a little salt and pepper over the eggs.

Bake uncovered for 10 minutes or until the whites are set but the yolks are still runny. Sprinkle with chopped cilantro if desired.

Serve and Enjoy!

Mashed Potato Muffins

Yes folks we are once again on the topic of one of my favorite comfort foods….mashed potatoes. I always seem to make way too many, but it’s better to have more than enough than not enough right? These little gems are great for using up any leftover mashed potatoes that you have. It turns something that is already delicious….like my Utterly Delicious Mashed Potatoes into something swoon worthy. Seriously, I had to step away from these because I could not stop eating them. Not only does it have your awesome mashed potatoes, but it is mixed with some smoky bacon, cheddar and Colby Jack cheese and chives. These are great as a side or even as a meal all by it’s self.

Here’s what you need:

*cold mashed potatoes; I used my Utterly Delicious Mashed Potatoes but you can use your own. I don’t really recommend using instant because it does not seem to hold up as well.

*1 beaten egg; if you have more than 2 cups of potatoes use 2 eggs.

*1 cup shredded cheese per 2 cups of mashed potatoes (if you have 3 cups mashed potatoes use 2 cup etc.) + more for the top; I used cheddar and Colby Jack but you can use any kind that you prefer

* 5 slices of bacon cooked and crumbles; if you have more than 2 cups of potatoes you may want to use more

*1 1/2 Tbsp. or more dried chives or 2 Tbsp. fresh chives

*salt and pepper to taste if needed

Preheat oven to 400°

Place cold mashed potatoes in a bowl and add in rest of the ingredients. Make sure you taste the potatoes before adding in the beaten egg to see if you will need to add any salt or pepper.

Mix all of the ingredients together until well incorporated.

Spray a muffin tin with no stick spray.

Fill the muffin tins to the top with the mashed potato mixture.

Bake for 20 minutes or until the edges are golden.

Sprinkle the tops with more of the cheese.

Continue baking for another 5 minutes or until the cheese is melted.

Serve with butter or sour cream.

Enjoy!

Utterly Delicious Mashed Potatoes

These mashed potatoes are not skinny by any means. These are the indulgent mashed potatoes that I’m always asked to bring to family gatherings or put on the table when friends come over for a down home dinner. They are buttery….yes, there’s a whole pound of butter in there….a cross between creamy with just a few tiny pieces of potato to satisfy those who love a few lumps or two in their mash and seasoned to perfection. These are indeed mashed, but then they are whipped to result in that perfect texture.

Growing up my mom and my grandmother made mashed potatoes from scratch, but they not only mashed them a bit, they would pull out the hand mixer. They would mix together all of those wonderful, indulgent ingredients until everything was just right. For years I always thought that’s how everyone made “mashed” potatoes. It wasn’t until much later that I learned about instant potatoes. I’m not knocking instant potatoes in any way. I myself have made them and there are some pretty tasty ones out there. But there is something comforting about the process of making them from scratch, not to mention the taste. It always makes me think of my mom and my grandmother in the kitchen. It’s one of my favorite side dishes, ok not just as a side. I could grab a spoon and a bowl full and I’d be happy with that as my main meal.

Because they are so indulgent, and yes a little more time consuming, I don’t make them as often and, well, maybe because my hubby is not a mashed potato lover. I still shake my head in wonderment as to how someone can not like mashed potatoes? That being said, with Thanksgiving behind us and the holidays nearing, he knows I have been and will be making and eating my share of these. I better get out my stretchy pants. So with spoon or fork in hand…which ever you prefer…. here is how you can make these utterly delicious mashed potatoes.

On a side note, I know when I mention pulling out the hand mixer for the potatoes, some will gasp and some might be a tad appalled. It is true, if you over mix them, they will turn rather glutenous, but I promise, if you take care these will be a winner for you as well.

*3 lb or more potatoes; I like to use russet; peeled and cut into cubes.

*1 Tbsp. salt for the cooking water + more to taste in the potatoes

*pepper to taste

*1/2 to 1 lb of good quality butter

*1 to 2 cups evaporated milk; warmed; I start out with a cup and add more if needed

*fresh or dried parsley

Place the potatoes in a large pot.

Fill with water until the potatoes are covered and add the 1 Tbsp. of salt.

Bring to a boil, then cover and simmer until the potatoes are fork tender.

Drain well.

I learned the hard way that if they are not drained of all the cooking water, you do not get a nice consistency in the end.

On a side note, no, there is nothing wrong with your eyes, the potatoes were still steaming when I dumped them into the colander and kept blurring up the picture.

Place the potatoes into a large, mixer proof bowl and add salt and pepper.

Add in some of the butter and with a potato masher, begin mashing the potatoes.

Slowly add in some of the milk about 1/4 of a cup and continue mashing until most of the larger chunks are broken down.

With a hand mixer set on one of the lower speeds, begin to incorporate the butter and the milk.

Start adding in more butter, salt and pepper. Slowly add in more milk until you get the texture that you want. Do not pour in all of the milk at once or you may end up with potato soup. Yes, I have done that as well. Keep tasting and adding more butter, salt and pepper until the taste is to your liking. Sprinkle in the parsley and mix just enough to blend it into the potatoes. Be careful not to over mix. Once I reach the desired texture, I bring out the wooden spoon to stir in more butter, salt or pepper if needed.

Serve warm and Enjoy!

Dad’s Cheese Potatoes

These little slices of cheesy potatoes bring back so many memories for me. My dad was always trying to invent new recipes by putting together what he knew best. They were usually something simple and didn’t take much time, but they would come out really tasty. These potatoes was something he came up with as a side dish when he grilled bbq chicken or sometimes even steaks. Whenever I make these, I can see my dad in the kitchen slicing potatoes and putting these together while running back and forth outside to man the grill.

I knew his recipe by heart because he’d make them so many times and I would help him slice the potatoes or shred the cheese. Recently I was going thru my old recipe box. It contains so many recipes that my mom, dad and me had kept over the years. Most were just written down on those little recipe index cards that you would find many moons ago. I came across the one that my dad jotted down for these potatoes.

You know that feeling you get when you see something written by someone that you have lost a while ago. It’s that warm sensation….like a hug from that person, but yet you still feel the tug of the heart strings because after all the years that pass, you still miss them like it was yesterday. But it still makes you smile because it brings back so many wonderful memories. We do share memories through food so I wanted to share this as well. Of course over the years I have tweaked it a bit. I know if dad were here, he would probably be tweaking them again with me.

These little round, slices of potatoes are covered in cheese and topped with bacon. They make a great side dish for BBQ chicken, steak, roasted chicken or just about anything else that you might crave something simple, but packs great flavor.

Here’s what you need:

*Potatoes cut into 1/2 inch rounds; these can be peeled or unpeeled, I leave the skin on; 1 large potato usually makes about 2 servings

*1 TBS butter melted

*1 TBS canola oil

*1 tsp. onion powder or more to taste

*1 tsp. garlic powder or more to taste

*1 tsp. salt

*1/4 tsp. sweet paprika or more to taste

*cracked pepper to taste

*bacon; I use 2 strips of bacon per potato

*shredded cheese; I used sharp cheddar

Preheat oven to 400° (I know my dad’s original recipe card shows 375° but I have found that 400° works best)

In a cast iron pan, cook bacon until crisp; crumble and set aside. Wipe out the excess bacon fat but leave a small amount in the pan.

As you can see I did not take any pictures of the bacon, I think I was just so hungry and enthralled by the smell that I forgot. So just picture the bacon cooking here —–>

While the bacon is cooking, mix together the onion powder, garlic powder, salt, paprika and pepper; set aside.

Pour in the canola oil and brush the oil all over the bottom of the pan.

Place the sliced potatoes in the pan leaving a small space between each slice if possible. This will make getting the potatoes out of the pan easier.

Brush the tops of the potato slices with the melted butter.

Sprinkle the seasoning mixture over the potatoes.

Place the pan in the oven and bake for about 20 minutes or until potatoes are tender. Check during cooking time to see if the potatoes appear to be drying out too much or the season mixture is getting too done, if so brush with a little more butter and continue cooking.

Sprinkle the shredded cheese generously over the potatoes and top with the crumbled bacon.

Continue cooking a few minutes more until cheese is melted.

Serve as a side or you can even do what I’ve been known to do a few times, start eating them right out of the pan. I know, I have no self control at times but it’s worth every cheesy bite.

*These can also be cooked on a baking sheet. Cook the bacon; set aside. Spray a baking sheet with no stick spray or brush with canola oil. Place the potatoes on the baking sheet and follow the directions above. Bake for 20 minutes are until tender.

Enjoy!

Cheesy Breakfast Skillet with Steak, Scrambled Eggs and Potatoes

This breakfast skillet came about from leftovers. Yes, I had leftover steak. Those that know me might find that impossible seeing that I’m a woman who loves her steak, but I cooked ribeyes for dinner and they were huge. So the next morning needless to say, I was still craving the last of that delicious steak along with some roasted potatoes that we had on the side.

This breakfast skillet is easy to make and you can make as many servings as you want. Or you can keep it all to yourself, I won’t tell. If you don’t have leftover steak or potatoes that’s ok, you can cook them separately and then follow the rest of the recipe. It may take a little more time, but it will be worth the wait. How can you resist tender steak with crispy potatoes all folded into fluffy eggs with a touch of hot sauce and gooey cheese all nestled together to make a delicious, satisfying breakfast.

Here’s what you need:

This serves 2 but you can double it to serve more.

*2 tsp canola oil

*any cut of steak cooked the way you like it; I used ribeye. I used some leftovers that I had, but 1 steak would make 2 to 3 servings depending on the size of the steak.

*Roasted potatoes; I used leftovers but you can use frozen diced potatoes. If using diced frozen potatoes cook according to package directions

*4 eggs; I used 2 eggs per person.

*hot sauce to taste

*salt and cracked pepper to taste

*1/3 cup of shredded cheese or more to taste; I used a combination of cheddar and Colby Jack

*fresh or dried parsley for garnish (optional)

Cut steak in to pieces; set aside

Heat a medium skillet to medium high heat and add the canola oil. Add in the potatoes and cook for about 2 minutes stirring frequently. If you are using frozen potatoes, cook according to package directions.

Add in the steak.

Continue cooking for another minute or until the steak is warm. Do not cook too long or the steak will over cook.

Turn the heat down to medium. In a bowl whisk together the eggs.

Pour the eggs into the pan over the steak and potatoes.

With a spatula, start folding the eggs on and around the steak and potatoes. Add salt and pepper to taste.

When the eggs begin to set, sprinkle on the cheese and the hot sauce.

Keep stirring the egg mixture until the eggs are no longer runny and are set, but still soft.

Place on to plates and sprinkle on the parsley and serve.

Air Fryer Parmesan Paprika Potatoes

I don’t know about where you live, but here in the South we’re seeing some pretty hot and humid days. The last thing I want to do is heat up the house with the oven, so I made one of my favorite side dishes in the air fryer. These take half the time to cook than they do in the oven. These also make a great side dish for some of those great delights on the grill such as BBQ chicken or a nice steak.

Potatoes are one of my favorite side dishes because they are so versatile. Now that I have my air fryer, I’ve been cooking them this way instead of the oven. Don’t get me wrong, I still like to use my oven, even for the tasty spuds, but when it’s in middle of summer and it’s 90 degrees outside, I really enjoy the beauty of the air fryer. These potatoes I did have to tweek a bit when I first tried them because I was so used to cooking them in the oven, but the result is very delicious and I might say, a little addictive. The potatoes are crispy on the outside from the parmesan cheese and pillowy soft on the inside. The paprika adds an extra little kick that make these way above your ordinary roasted potatoes.

Here’s what you need:

*2 potatoes ( this was just for hubby and me, so you can use more potatoes if you need more servings); peeled and cut into bite size pieces

*1/4 C Parmesan cheese, finely grated (the kind that comes in those shaker containers work the best for this)

*1 TBS smoked paprika; or more to taste

*1 TBS flour

*2 tsp. garlic powder; or more to taste

*1 tsp. salt or more to taste

*cracked pepper to taste

*olive oil

*Note: if you are using more potatoes, you may want to increase the amount of the other ingredients.

Preheat the air fryer to 400°

In a zip top bag, combine the parmesan cheese, paprika, flour, garlic powder, salt and pepper.

Add the potatoes and 1 TBS of olive oil. Close the bag and shake to coat well.

Pour the potatoes into the basket of the air fryer. Drizzle a little more olive oil and toss the potatoes. Make sure the potatoes are in one layer at the bottom of the basket.

Cook for 8 minutes then toss the potatoes once again. Drizzle with a little more oil and cook for another 5 to 6 minutes or until the potatoes are tender on the inside and crispy on the outside.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Serve with you favorite main dish.

Rosemary Mustard Roasted Potatoes

These Rosemary mustard potatoes are so simple to make and they are a great side dish to chicken, pork and even steak. The Dijon mustard really adds a nice tang to these delicious potatoes. They are roasted in the oven and turn out crispy on the outside, but soft on the inside.

Here’s what you need:

*1 IB or more red, yellow or russet potatoes, cut into bite size pieces; I usually use red potatoes, but my store was out so I used russet.

*3 TBS Dijon mustard

*1/4 cup olive oil + more for the pan and to pour over the potatoes while cooking if needed

*2 tsp. dried Rosemary or 1TBS fresh rosemary chopped

*1/2 TBS smoked paprika

*3 garlic cloves, minced

*1 tsp. salt or more to taste

*1 TBS white wine

Preheat oven to 425°

In a large bowl combine all of the ingredients except for the potatoes.

Add potatoes to the bowl and toss to coat.

Drizzle olive oil on the bottom of a baking pan. Pour in the potatoes and spread in an even layer.

Cook for 30 to 40 minutes, stirring occasionally until potatoes are golden brown on the outside and soft in the inside.

If the potatoes appear to dry out during the cooking time, drizzle with more olive oil.

Place in a serving bowl and serve.

Skillet Potato and Bacon Breakfast Scramble

I love breakfast. Pancakes are great, but give me some eggs, fried potatoes and bacon….throw in a biscuit and I’m in heaven. This breakfast scramble meets all of those requirements and more. It has golden diced potatoes, crispy bacon, chives and some tasty Gruyere cheese all tossed together with some fluffy scrambled eggs. Not only does this make a hearty breakfast, but it’s easy as well and all done in one skillet.

Here’s what you need:

This is for one serving, but you can easily double it for more.

*2 eggs

*3/4 cups frozen diced potatoes; I did used these still frozen

*2TBS or more of canola oil

*2 slices of bacon

*salt and pepper to taste

*1/3 cup shredded Gruyere cheese or any other cheese you prefer

*2 tsp. dried chives or 1 TBS fresh chopped chives, or more to taste

Heat a medium to large skillet to medium high heat; add bacon and cook until crispy. Remove the bacon and crumble into pieces and set aside. Drain some of the bacon drippings, but leave about 1 TBS in the pan.

Pour in the canola oil and add the frozen diced potatoes to the skillet. Cook until golden brown, stirring occasionally.

While potatoes are cooking, whisk eggs in a small bowl.

add some cracked pepper to the eggs; set aside.

Turn the skillet down to medium heat and add the bacon.

Slowly pour in the eggs.

Add salt and pepper to taste, then add in the cheese and the chives.

With a spatula, start mixing the eggs with the potato and bacon until it’s all incorporated but the eggs are still soft.

Place on plates and serve.

Skillet Bacon and Egg Breakfast Hash

This skillet breakfast hash was the result of waking up one morning craving something hearty, but also having to make do with ingredients that I had on hand in the fridge. This breakfast hash has flavorful diced potatoes, crispy bacon, a sunny side up egg and melted cheese. What’s even better is that it’s all cooked in one pan. Less clean up is always better right? As you can see, it serves one because, well, again it was ingredients that I had one hand. Good thing hubby wasn’t craving breakfast that morning. This can easily be doubled. Serve with toast or homemade Skillet Buttermilk Biscuits on the side to make this one hearty breakfast.

Here’s what you need:

This is for one serving, but can be doubled for more.

*2 slices of bacon, cut into pieces

*1 cup frozen diced potatoes

*canola oil if needed

*1/4 tsp. sweet paprika, or more to taste

*1/4 tsp. onion powder, or more to taste

*salt to taste

*cracked pepper, to taste

*1 egg

*red chili flakes, to taste

*1/4 cup or more shredded cheese; I used a cheddar colby jack blend

Preheat oven to 400°

Heat a small cast iron skillet to medium high heat; add bacon. Cook bacon until pieces are crispy, stirring occasionally.

With a slotted spoon, take bacon out of the pan, leave a few TBS of the rendered fat. Add the frozen potatoes to the pan.

Cook the potatoes until they start to turn a golden color, stir occasionally about 7 to 8 minutes. If needed add a little canola oil. Stir in the paprika, onion powder, salt and cracked pepper.

Add in the bacon and continue to cook until the potatoes are golden and crispy on the outside but soft on the inside..

Clear a space in the middle of the pan and crack in the egg. Sprinkle chili flakes on top of the egg.

Distribute the cheese over the potatoes and bacon.

Place skillet in the oven and cook until the egg whites become firm but the yolk is still runny and the cheese melts,

Spoon on to a plate and enjoy!