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!
A staple food in many parts of the world, potatoes contain a multitude of vitamins and minerals, including potassium and vitamin C. Did you know that there are over 200 different varieties of potatoes in the world? It's true.
They come in many colors, shapes, sizes and varieties. It might also surprise you to know that China is the leading producer of potatoes in the world. I was really surprised to find that out!
Delicious and versatile I would not want to live without my potatoes. In fact, whenever I am asked what one food would I take to a deserted island if I could only pick one, my answer is always potatoes.
Self-propagating and versatile. You could never go wrong by bringing a bag of potatoes with you!
This recipe I am sharing with you today comes by way of Cook Top Cove. I had seen the recipe photograph on Pinterest and followed the link back. The photo looked nothing at all like the recipe. SURPRISE! No surprise there. I do not really have a lot of faith in that page, but after reading through the recipe I decided that I could make it and make it my own.
Too often today you go to look up a recipe by the photo and you discover that the photograph you have been shown is not at all the recipe they are sharing. That does not invite confidence in cooking the recipe in my opinion.
That's one thing you can always be very certain of here. I may not take the best photographs in the world but when you see them, they always correlate perfectly with the recipe I am sharing, and you just know that I have cooked it myself.
Honesty, integrity, and transparency. Those are three of my promises to you! Always. In any case, these potatoes are delicious. Nicely favored with a multitude of crispy edges.
WHAT YOU NEED TO MAKE SHEET PAN SCORED POTATOES
Some good potatoes and a mix of herbs and seasonings. Easy peasy lemon squeezy.
- 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
My potatoes were about the size of my fist, so not overly huge, but also not very small. I used a good all-rounder potato. One that is good both for baking and mashing.
I like to use light olive oil. It has all of the health properties of an extra virgin olive oil, but has a much lighter taste.
Do make sure you use onion powder and not onion salt! If all you have is onion salt, then delete the salt from the recipe and use a bit more of the onion salt.
I like to rub the rosemary to break it down into smaller bits. I am not overly fond of the texture of full-sized bits of dried rosemary.
I used paprika to give them some color. You can leave it out if you wish. I used sweet paprika as it is not as hot and spicy as the other kind.
HOW TO MAKE SHEET PAN SCORED POTATOES
These are really not very hard to make. Just make sure you don't cut too far down into the potatoes, or they risk falling apart when cooked!
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!
These were actually very tasty. Although they did not look like the ones pictured with the original recipe, (I suspect that photo didn't even go with the recipe), they had a lovely flavor and plenty of crispy edges. I like crispy edges.
I enjoyed these along with some baked fish and vegetables on the side. This made for a really delicious meal. In truth I could have eaten just the potatoes (and all of them) and nothing else and been quite happy! (I am such a glutton when it comes to potatoes!)
Are potatoes one of your favorite side dishes?? If so you may also be interested in the following potato recipes. I can promise you that they are both delicious!
CHEESE & BROCCOLI STUFFED JACKET POTATOES - Really, really tasty stuffed twice baked potatoes, containing crispy tender bits of broccoli and a tasty strong cheddar.
These are a fabulous way of getting in some of your five a day and really tasty way to get your broccoli haters to eat broccoli!
POTATOES O'BRIEN - This is a pretty basic version of fried potatoes, using only salt and pepper as seasoning. You could also add garlic powder and or paprika. I added some paprika. I like the color it adds to potatoes when you are frying them. Basically, it is like a potato hash, except it doesn't use already cooked potatoes. You peel and dice raw potatoes and add them to some hot fat, along with chopped onion and the seasoning. It's delicious!
Yield: 2 servings
Sheet Pan Scored Potatoes
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Beautifully flavored with crispy golden-brown edges, these simple potatoes make an excellent side dish.
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!
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
I took two packages of chicken out of my freezer to cook today, thinking they both held one boneless, skinless chicken breast. What I had actually was one chicken breast and then a package of chicken thighs. Note to self: Be much better at labeling what you freeze.
Anyways, I had to come up with two different ways of cooking them. Today I am sharing how I cooked the chicken thighs and will post the chicken breast one in a couple of days. Don't worry none of it went to waste.
I was so impressed with the way that these chicken thighs came out that I felt I wanted to share it with you first! They were fabulous! This is a recipe that I adapted from one that I found on a page called Dash for Dinner.
A few simple seasonings, some chicken pieces, a bit of oil, and you have juicy chicken thighs with slightly crispy edges. And best of all, you can be enjoying them in less than half an hour.
Such a simple make too. The hardest part will be trying to decide what you want to serve alongside of them!
This is a small batch recipe which feeds two people amply. You can double the recipe if you wish, but you may need to do it in batches depending on the size of your pieces of chicken and the size of your air fryer basket!
WHAT YOU NEED TO MAKE AIR FRYER BONELESS SKINLESS CHICKEN THIGHS
Chicken thighs of course, an air fryer, and a tasty assortment of spices.
- 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
You could probably use bone in chicken thighs, but they will take considerably longer to cook. You will need to cook them until the internal temperature reaches 165*F/74*C. The juices will also run clear.
I use light olive oil. Do make sure you don't use salts, but powders only. If you use garlic and onion salt, the mixture will be far too salty.
I used sweet paprika which doesn't have any heat to it. Smoked paprika is quite a bit spicier but will also lend a bit of a smoky flavor.
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.
There are a multitude of air fryers available out there today. I wanted to tell you a bit about my Air Fryer as so many people had asked. Mine is a Kuraidori Multi Function Air Cooker/Fryer.
It does much more than just air fry, you can also bake in it, although so far, to be honest, I have not tried baking anything in mine! I basically just use the air fry function! It works very much like a small convection oven.
Mine also has a rotisserie in it, which I have used once or twice. My sister uses hers all the time. We got ours at our Local Home Hardware store. I've been using mine for about 3 years now without any problems whatsoever.
I don't think I would want to be without an air fryer now.
This came out wonderfully delicious. I was very impressed. The flavors were spot on, and the chicken was tender and juicy with a little bit of a crispy edge.
I enjoyed this along with some fluffy mashed potatoes and steamed broccoli. It was a really fabulous dinner!
If you are like me and want to use your air fryer more often, here are a few other chicken recipes that you might also enjoy!
AIR FRYER CHICKEN PARMESAN - There is something about a crispy cheesy bread crumb coating on tender juicy pieces of chicken slathered in sauce and cheese that speaks to my Italian food loving heart. This is a lot less messy than the conventional recipe and is deliciously sized perfectly for two people. Tender, juicy, crispy coated, saucy and cheesy.
AIR FRYER ROAST CHICKEN - Think you cannot roast a whole chicken in the air fryer? Think again! My sister and I do this all the time with smaller chickens. The skin gets all dark and crispy and the flesh stays succulent and juicy. Tender, flavor filled and perfectly delicious! This is quite wonderful!
Yield: 2 servings
Air Fryer Boneless Skinless Chicken Thighs
Prep time: 15 MinCook time: 16 MinInactive time: 5 MinTotal time: 36 Min
Such an easy dish to make in the air fryer. It comes out tender, juicy and loaded with bags of flavor!
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.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
You may be unfamiliar with the word Rutabaga, especially if you live in the U.K. Rutabaga is the name for a very popular winter root vegetable called Swede in the U.K. and Europe. When I was a child, we simply called them turnips and they were a vegetable that we always enjoyed.
We always enjoyed them with a roast dinner, and for holiday meals and they were an integral part of any soup or stew that our mother made. To this day I always make sure that I include some in my soups and stews.
When I saw this recipe for a simple side dish using them on Sprinkles and Sprouts, quite some time ago actually, I immediately wanted to make it. Not only does it include two of my favorite vegetables, but cheese. Anything with cheese is a favorite with me!
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.
I like to keep the mashed vegetables a bit on the chunky side for added texture and to make it visually appealing. It did come across quite orange in appearance, even though I used a white/undyed cheddar. No matter, it was delicious. I cut the recipe in half to make only four servings.
I think some buttered cracker or breadcrumbs would be lovely on top, as would crispy French fried salad onions. Trust me, however, when I say that this was absolutely flipping delicious just as is.
WHAT YOU NEED TO MAKE CHEESY RUTABAGA & CARROT CASSEROLE
Just a few simple ingredients. Put together in the most delicious way. This is a fabulous side dish.
- 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
You will roughly need the same amount of rutabaga as carrot. In the U.K. rutabaga is known as Swede. Where I grew up, we called it turnip, although it was not really turnip, albeit from the same family. With a purple and cream-colored skin, the flesh is a dark yellow, light orange in color. Back in the day they used to come waxed. These days they are not.
I used blunt ended Nante carrots. Did you know blunt ended carrots are sweeter than ordinary carrots? It's true. An old Italian woman told me this many, many years ago. She was right.
Prepared horseradish. I was not quite sure what they meant. Grated horseradish? Creamed horseradish? I used the creamed
You could use a good Swiss cheese (Emmenthaler) if you wish rather than a medium cheddar. You want a cheese that melts well and that does not have an overpowering flavor. Jack or Colby would also work.
HOW TO MAKE CHEESY RUTABAGA & CARROT CASSEROLE
This is very simple to make. Simple ingredients done well, in a very simple way.
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.
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.
This was something which I had wanted to make for quite a long while. Using my two favorite vegetables it was delicious. Humble ingredients put together in a most delicious way. Use a good cheddar for this.
This would go together very well as a side for any kind of a meal. I enjoyed this the other day with some fish. It made for a lovely meal.
If, like me this humble root vegetable (swede/rutabaga) is one of your favorite vegetables, you might also enjoy the following:
SWEDE & POTATO SOUP - This soup has all of the delicious flavors of a Welsh dish named Punchnep, which is mashed rutabaga and potatoes. The addition of leeks takes these flavors to a higher level. This is like a leek & potato soup, kicked up a notch. Delicious!
TRADITIONAL SCOTTISH CLAPSHOT - From Scotland, this is quite simply a lovely side dish. Simple and easy to make. You just boil the vegetables together until tender. In equal amounts. Then they are mashed together, and some butter is added, along with some seasoning and minced chives or spring onions.
Yield: 4 Servings
Cheesy Rutabaga & Carrot Casserole
Prep time: 30 MinCook time: 15 MinTotal time: 45 Min
Delicious and very easily made ahead of time. Low carb and gluten free, this is a side dish everyone enjoys!
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.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
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