Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
I hope you will fall in love with this deliciously simple Pesto Potato Salad recipe I am sharing with you today. It is filled with delightfully fresh flavors, colors and textures!
It is a bit different than a regular potato salad in that there is n o creamy mayonnaise dressing. Instead the salad is simply dressed with pesto, which makes it a very simple make.
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You can either make your own homemade pesto to use with this tasty salad, or you can use a good store bought pesto.
Once my herb garden gets going I really like to make my own pesto from scratch. It is such a simple thing to make and has such a lovely color and fresh flavor.
You can find my recipe for a great homemade pesto here. Its a real favorite around here. Until then I am using a quality store bought fresh pesto. I do prefer the fresh over the jarred, but I can appreciate that its not always available, so just use the best that you can buy!
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Pesto is one of those ingredients that comes in really handy. It makes a tasty addition to sauces, or pizzas, garlic toasts, etc.
Chicken with Pesto and Mushroom Sauce is a real favorite of mine. It is rich and creamy and goes really well over rice.
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One Pan Pesto Fusilli is another favorite recipe I make. Quick, easy and delicious, its perfect for those busy nights when you are lacking in time and inspiration! You can't get much easier!!
In short, pesto is a kitchen ingredient that you never need to worry about using up. Plus it freezes well. I tend to freeze it in ice cube trays and then pop the cubes out and into a zip lock baggy, ready to grab a TBS here and there when I need it.
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Today though I used it to make a delicious potato salad inspired by one I found in a cookery book by Ellie Krieger entitled The Food You Crave. I love Ellie's recipes as they are really healthy and pretty simple.
The original recipe made 8 servings so I cut it in half to make 4. It will keep for up to three days so I have been enjoying it on the side for a couple days now! It really is delicious!
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WHAT YOU NEED TO MAKE PESTO POTATO SALAD
It really is simple and requires not a lot!
- 3/4 pound of small red potatoes, scrubbed well, unpeeled
- 1/2 medium red bell pepper, seeded and coarsely chopped
- 1/2 medium yellow bell pepper, seeded and coarsely chopped
- 3 TBS Basil Pesto (click link for recipe) or store bought
- fine sea salt and freshly ground black pepper to taste
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If you want you can add a few other vegetables into the mix. Steamed crispy tender green beans are really nice as are baby peas, or snow peas, or even all three!
But it really is quite nice just the way it is!
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HOW TO MAKE PESTO POTATO SALAD
This is probably one of the easiest potato salads to make. You really can't go wrong.
Steam the potatoes over boiling water for 15 to 20 minutes until the tip of a knife inserts easily, but the skins remain intact. Set aside to cool completely.
Quarter the potatoes and place them in a bowl. Add the peppers and pesto, tossing gently together to thoroughly combine. Season to taste with salt and black pepper.
Cover a refrigerate until completely cold. This salad will keep, covered, in the refrigerator for up to 3 days.
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This is really nice as a light lunch all on its own but really shines when paired up with proteins. I have enjoyed it with grilled chicken and fish.
True confession the last of it, I folded some good canned tuna into it and that was also fabulously tasty! It really is a truly versatile and tasty side dish! It may not be as attractive as some, but don't let that put you off as you will be missing out on something really special if you do!
Quick to make, incredibly easy and delicious. You couldn't ask for much more!
Pesto Potato Salad
Yield: 4
Prep time: 20 MinCook time: 5 MinTotal time: 25 Min
With beautiful red potatoes, crisp bell peppers and a punchy pesto dressing, this simple side salad is a real people pleaser.
Ingredients
- 3/4 pound of small red potatoes, scrubbed well, unpeeled
- 1/2 medium red bell pepper, seeded and coarsely chopped
- 1/2 medium yellow bell pepper, seeded and coarsely chopped
- 3 TBS Basil Pesto (click link for recipe) or store bought
- fine sea salt and freshly ground black pepper to taste
Instructions
- Steam the potatoes over boiling water for 15 to 20 minutes until the tip of a knife inserts easily, but the skins remain intact. Set aside to cool completely.
- Quarter the potatoes and place them in a bowl. Add the peppers and pesto, tossing gently together to thoroughly combine. Season to taste with salt and black pepper.
- Cover a refrigerate until completely cold. This salad will keep, covered, in the refrigerator for up to 3 days.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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One of our favorite things to eat in my house are potatoes. The potato, quite simply, is my favorite vegetable. Not only are they one of the most versatile vegetables to have on the menu, but they are also one of the most delicious.
Who does not love a baked potato? Who doesn't love potato wedges? This recipe Baked Potato Wedges recipe I am sharing today is a delicious mash up of both!
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I actually shared my original recipe with you a while back, which was baked in the oven. That recipe serves 4 to 6 people. You can find it here: Baked Potato Wedges
Today I adapted that original recipe to feed just two people (small batch) as well as to make it air fryer friendly. It is just as delicious as the original but cooks in a fraction of the original time.
In the oven they take about 40 minutes, in the air fryer 25 max.
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The frozen food section of most grocery stores are filled with bags of frozen wedge potatoes. They are okay but trust me when I tell you that they cannot hold a candle to these delicious potatoes.
These potatoes are, first of all fresh, which is always better and secondly, they are brushed with a delicious mixture which, due to small cuts in the potatoes, penetrate to the very core of the potato.
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This makes for even more delicious potato wedges in my opinion. You don't really need a dip to serve them with, nor even ketchup.
But that of course is up to yourself!
Delicious to the core? Hot and crispy? Buttery? Done in a fraction of the time and from scratch? Count me in on all counts!!
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WHAT YOU NEED TO MAKE AIR FRYER BAKED POTATO WEDGES
First of all you will need an air fryer. You can of course cook these in the oven, but they will take a bit longer. They really only take a few very basic ingredients.
- 2 TBS butter, melted
- 2 TBS of tomato ketchup (1/4 cup)
- 1/2 tsp Dijon mustard
- 1/4 tsp paprika (smoked or not as you wish)
- 1/8 tsp salt
- 1/8 tsp freshy ground black pepper
- 2 large baking potatoes, unpeeled
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This is a recipe which I have had for a very long time. I can't really remember where I got the original recipe from, and I have to say I have never seen another one like it for potato wedges.
I used to use American mustard, but adapted it through the years to use Dijon in its place. I like the flavor of Dijon over American mustard. Its not as harsh and vinegary. It has a bit of heat, but its quite appealing flavorwise.
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If you do want a bit more punch, by all means use smoked paprika. Smoked paprika packs a bit of heat. Otherwise just use sweet paprika, the kind that you would sprinkle on your deviled eggs for a picnic.
I use regular Heinz ketchup and medium sized baking potatoes. No need to peel.
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HOW TO MAKE AIR FRYER BAKED POTATO WEDGES
These are really simple to make. The most complicated bit is cutting the slices into them prior to brushing them with the butter mixture and cooking.
But in reality that is not very hard to do at all, and happens very quickly.
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Preheat the air fryer to 375*F/190*C for 10 minutes. Combine the melted butter, ketchup, mustard and seasonings. Spray the air fryer basket with some canola oil spray.
Scrub the potatoes and dry well. Cut each into 4 wedges. lengthwise. Slash each wedge crosswise at 1/4 inch intervals, but don't cut all the way through the skin. Place into the air fryer basket, cut side up. Brush with 1/3 of the butter mixture.
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Cook in the air fryer for 20 to 25 minutes, brushing with the remainder of the butter mixture periodically.
They are done when the potatoes are fork tender with crispy browned edges. Serve hot.
Note - depending on the size of your air fryer you may have to do these in two batches. You can keep the first batch warm in a low oven while you cook the second.
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If you are interested in seeing a few other tasty potato recipes, might I recommend:
CRISPY BUFFALO BAKED POTATOES - With their crisp delicious skins and tangy sauce, these fabulous potatoes please on many levels.
AIR FRYER TWICE BAKED POTATOES - Who doesn't like a twice baked potato? Doing them in the air fryer halves the time and gets them nice and crisp.
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I the warmer months when you don't want to heat up the kitchen, this is a recipe which will come in really handy for when you are looking for a tasty side dish to serve alongside your other dishes.
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Air Fryer Baked Potato Wedges
Yield: 2
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
With fabulous flavor that penetrates through and through, these might be a little bit more of a fuss to make then regular potato wedges but trust me when say they are worth every bit of fuss. These are quite simply delicious!
Ingredients
- 2 TBS butter, melted
- 2 TBS of tomato ketchup (1/4 cup)
- 1/2 tsp Dijon mustard
- 1/4 tsp paprika (smoked or not as you wish)
- 1/8 tsp salt
- 1/8 tsp freshy ground black pepper
- 2 large baking potatoes, unpeeled
Instructions
- Preheat the air fryer to 375*F/190*C for 10 minutes. Combine the melted butter, ketchup, mustard and seasonings. Spray the air fryer basket with some canola oil spray.
- Scrub the potatoes and dry well. Cut each into 4 wedges. lengthwise. Slash each wedge crosswise at 1/4 inch intervals, but don't cut all the way through the skin. Place into the air fryer basket, cut side up. Brush with 1/3 of the butter mixture.
- Cook in the air fryer for 20 to 25 minutes, brushing with the remainder of the butter mixture periodically.
- They are done when the potatoes are fork tender with crispy browned edges. Serve hot.
Notes
Note - depending on the size of your air fryer you may have to do these in two batches. You can keep the first batch warm in a low oven while you cook the second.
Today I am sharing a delicious recipe for ranch potatoes, and not just ranch potatoes, but a delicious Tex Mex version, and that's not all.
Its also a small batch version. Yes, in my quest to provide more recipes for the small family I have downsized this popular favorite to feed just two people.
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I adapted the recipe from the full size recipe which I found on Southern Home Express. Her recipe feeds 8 people which makes it an excellent dish to take to a Pot Luck supper whenever those occasions arise again.
If you are looking for a larger version, by all means check it out. If you are a pair of empty nesters or a singleton like myself, then you have come to the right place.
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This smaller version recipe feeds two people generously, or one with leftovers. It might be smaller in size but it lacks none of the flavor or tastiness of the full sized version.
Rich and creamy, filled with potatoes, ranch dressing, cheddar cheese, and a tiny bit of a Tex Mex Zippity do Dah! Plus there is bacon on top. Who can resist bacon. Not me, that's who!
I did take the liberty of adding some chopped spring onions to the top of the dish. It was calling out for a bit of color on top in my opinion.
This is an excellent side dish to serve alongside of your grilled or roasted meats, poultry or fish. In fact I cannot think of anything it wouldn't go with!
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WHAT YOU NEED TO MAKE TEX MEX RANCH POTATOES
I am always tickled pink when a recipe uses so few ingredients and yet comes out tasting deliciously extravagant!
- 1/4 of a bag of frozen cubed hash brown potatoes (with or without peppers and onions included) (about 1 cup, generous)
- 2 tsp of dry Taco seasoning (see my note below)
- 2 TBS of ranch dressing
- 2 TBS crumbled bacon
- 1/3 cup (40g) grated cheddar cheese
- parsley flakes and chopped spring onions to garnish
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Here in Canada you can bags of loose frozen cubed hash brown potatoes. You can get them just plain (as I used today,) or you can get them with peppers and onions added. Its up to you which ones you choose.
You could also use frozen hash brown patties crumbled. I used to do that in the UK as they did not have loose frozen hash browns. I think 5 to 6 small triangular hash brown patties would work very well and give you the right amount.
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You can use any prepared Ranch salad dressing. All would give this a nice flavor. Today I used a bacon ranch, but you can use plain if that is all you have.
I also used a good strong cheddar cheese. Mine was orange in color, which gave it a rich orange color, but I normally would use white cheddar.
I always make my own Taco Seasoning. I like to make all my own mixes really. This means that I know what is in them and I can control the freshness of my ingredients.
There are also no preservatives or added extras like things which manufacturers add to make things like seasoning mixes flow smoothly. I don't want to be eating that type of thing. If you would like to access my list of mix recipes click here.
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HOW TO MAKE TEX MEX RANCH POTATOES
Nothing could really be any easier. Its a simple mix, pour and bake.
Preheat the oven to 375*F/190*C/gas mark 5. Butter a 2 cup casserole dish really well. (Mine is about 3 by 6 inches in size.)Mix the potatoes, ranch dressing, 2/3 of the cheese and taco seasoning together in a bowl. Spoon it into the prepared casserole dish. Cover tightly with foil.
Bake in the preheated oven, covered, for 30 to 35 minutes.
Uncover. Sprinkle the remaining cheese and the bacon on top. Return to the oven for 10 to 15 minutes.
Sprinkle the top with chopped spring onions and parsley flakes and serve.
So as you can see very simple and quick to put together. If you are looking for quick, easy and tasty this is it.
I have no shortage of delicious potato recipes on here. Some of my favorites are:
CHEESE AND BROCCOLI STUFFED BAKED POTATOES - These are a delicious way to get in one of your five a day and a fabulous way to get even the most ardent broccoli hater to eat their broccoli!
POTATOES O'BRIEN - Cubed fried potatoes with onions, peppers, paprika. These are quite simply delicious.
FRIED POTATO SALAD - Salad season is just about upon us. Leftover boiled potatoes (I like the baby ones) halved or quartered and fried, until crispy brown. Tossed with a punchy honey-mustard vinaigrette dressing, these always go down a real treat!
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So there you have it. A delicious, simple potato side dish that you are going to fall in love with. It goes excellently with anything you choose to pair it with.
Grilled chicken or fish, beef patties, steaks, etc. You name it. This is one dish you are going to find yourself turning to again and again.
Tex Mex Ranch Potatoes (small batch)
Yield: 2
Prep time: 5 MinCook time: 50 MinTotal time: 55 Min
Packed with flavor this delicious side dish is perfectly sized for just two people. This is very quick and easy to make.
Ingredients
- 1/4 of a bag of frozen cubed hash brown potatoes (with or without peppers and onions included) (about 1 cup)
- 2 tsp of dry Taco seasoning (see my note below)
- 2 TBS of ranch dressing
- 2 TBS crumbled bacon
- 1/3 cup (40g) grated cheddar cheese
- parsley flakes and chopped spring onions to garnish
Instructions
- Preheat the oven to 375*F/190*C/gas mark 5. Butter a 2 cup casserole dish really well. (Mine is about 3 by 6 inches in size.)
- Mix the potatoes, ranch dressing, 2/3 of the cheese and taco seasoning together in a bowl. Spoon it into the prepared casserole dish. Cover tightly with foil.
- Bake in the preheated oven, covered, for 30 to 35 minutes. Uncover.
- Sprinkle the remaining cheese and the bacon on top. Return to the oven for 10 to 15 minutes.
- Sprinkle the top with chopped spring onions and parsley flakes and serve.
Notes
To make your own Taco Seasoning: Mix together 1 TBS mild chili powder, 2 tsp onion powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp oregano, 1 tsp brown sugar, and 1/2 tsp salt in a small bowl. Store in an airtight container in a dark place.
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