When I think of comfort food, one of the first things which comes to mind is the humble potato. Hearty and delicious potatoes are the perfect food! A starchy root vegetable, native to the Americas, Potatoes are the fourth most important food crop in the world.
Potatoes are also very versatile. They are delicious eaten on their own, mashed, baked, fried, boiled. They are also delicious used in other recipes as binders, toppings, etc. You can even use the cooking water to make bread and there is also a candy that can be made from the. They are also used to make Vodka and a type of candy!
- 2 medium-sized potatoes
- 1 1/2 TBS light olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp dried rosemary, rubbed between your fingers
- 1/4 tsp dried thyme
- 1/4 tsp sweet paprika
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Sheet Pan Scored Potatoes
Ingredients
- 2 medium-sized potatoes
- 1 1/2 TBS light olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp dried rosemary, rubbed between your fingers
- 1/4 tsp dried thyme
- 1/4 tsp sweet paprika
Instructions
- Preheat your oven to 425*F/220*C/ gas mark 7. Have a baking tray ready.
- Wash the potatoes and dry thoroughly. Cut in half through the middle lengthwise.
- Using a sharp knife, score each potato by making crisscross cuts about 1/4 inch deep across the top. Place the potatoes onto the baking tray.
- In a small bowl, mix together the olive oil, salt, pepper, garlic powder, thyme, rosemary and paprika.
- Massage the olive oil mixture generously over the top of the scored potatoes, making sure to get the oil into the cuts.
- Bake in the preheated oven for 35-40 minutes, or until the potatoes are crisp and golden brown and the tip of a sharp knife inserts into the potatoes very easily.
- Serve hot with your favorite main dishes!
Did you make this recipe?
- 2 - 3 boneless, skinless chicken thighs (depends on size, if large two will be adequate)
- 1/2 TBS light olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sweet paprika
- 1/4 tsp fine sea salt or kosher salt
- 1/8 tsp black pepper
HOW TO MAKE AIR FRYER BONELESS SKINLESS CHICKEN THIGHS
This is really very simple to make. I would call it a real doddle.
Add the oil to a bowl along with all of the seasonings. Mix together well to a paste.
Open out your chicken pieces and pat them dry. Place them into the bowl with the seasoning paste, stirring to coat them generously with the mixture. Leave to macerate for about 10 to 15 minutes.
Preheat your air fryer to 400*F/200*C. (375*F/190*C for thinner pieces)
Transfer your chicken pieces to the air fryer basket, presentation side down. Leave about 2 inches in between each piece.
Air fry for 7 to 8 minutes. Remove from the air fryer and flip them over. Continue to air fry at 400*F/200*C. (375*F/190*C for thinner pieces) for a further 7 to 8 minutes until cooked through.
They will be done when the juices run clear, and the internal temperature is 165*F/74*C at the thickest part of the chicken. Remove from the air fryer and leave to stand for 3 to 5 minutes before serving.
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Air Fryer Boneless Skinless Chicken Thighs
Ingredients
- 2 - 3 boneless, skinless chicken thighs (depends on size, if large two will be adequate)
- 1/2 TBS light olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sweet paprika
- 1/4 tsp fine sea salt or kosher salt
- 1/8 tsp black pepper
Instructions
- Add the oil to a bowl along with all of the seasonings. Mix together well to a paste.
- Open out your chicken pieces and pat them dry. Place them into the bowl with the seasoning paste, stirring to coat them generously with the mixture. Leave to macerate for about 10 to 15 minutes.
- Preheat your air fryer to 400*F/200*C. (375*F/190*C for thinner pieces)
- Transfer your chicken pieces to the air fryer basket, presentation side down. Leave about 2 inches in between each piece.
- Air fry for 7 to 8 minutes. Remove from the air fryer and flip them over. Continue to air fry at 400*F/200*C. (375*F/190*C for thinner pieces) for a further 7 to 8 minutes until cooked through.
- They will be done when the juices run clear, and the internal temperature is 165*F/74*C at the thickest part of the chicken.
- Remove from the air fryer and leave to stand for 3 to 5 minutes before serving.
Did you make this recipe?
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Hearty and flavorful, this is a comforting side dish that showcases both rutabaga and carrots in a most delicious way. Earthy and sweet, they are combined with the creamy richness of melted cheese, butter and a small quantity of horseradish, some seasoning and baked until bubbling and golden brown.
- 1 small rutabaga (swede)
- 5 carrots
- 1 TBS butter
- 1/2 TBS prepared horseradish
- salt and black pepper to taste
- 1/4 cup (30g) medium cheddar cheese, cubed
- 3/4 cup (90g) grated medium cheddar cheese
TO MAKE AHEAD:
Allow the mashed vegetable mixture to cool and then stir in the cubed cheese. Transfer to a casserole dish, cover and chill for up to 24 hours.
When ready to bake, remove from the refrigerator, cover with foil and bake for 10 minutes.
Uncover, sprinkle the grated cheese on top and bake for a further 15 minutes until bubbly and golden brown.
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Cheesy Rutabaga & Carrot Casserole
Ingredients
- 1 small rutabaga (swede)
- 5 carrots
- 1 TBS butter
- 1/2 TBS prepared horseradish
- salt and black pepper to taste
- 1/4 cup (30g) medium cheddar cheese, cubed
- 3/4 cup (90g) grated medium cheddar cheese
Instructions
- Top and tail your vegetables. Peel and then cut into 1 1/2-inch chunks.
- Place the rutabaga into a saucepan and cover with lightly salted boiling water. Cook for 10 minutes. Add the carrots and cook for 15 minutes longer, until everything is just tender.
- Drain very well and return to the pan. Mash lightly. (I like to leave it with a bit of texture.)
- Stir in the butter and horseradish, combing well. Season to taste with salt and black pepper.
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch round baking dish.
- Stir the cubes of cheese into the vegetables and then transfer everything to the prepared baking dish. Sprinkle the grated cheese evenly over top.
- Bake in the preheated oven for 15 minutes until the cheese is bubbling and golden brown.
Notes
TO MAKE AHEAD:
Allow the mashed vegetable mixture to cool and then stir in the cubed cheese. Transfer to a casserole dish, cover and chill for up to 24 hours.
When ready to bake, remove from the refrigerator, cover with foil and bake for 10 minutes.
Uncover, sprinkle the grated cheese on top and bake for a further 15 minutes until bubbly and golden brown.
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