Roasted Potato Wedges
Crispy on the outside, creamy in the middle and perfectly seasoned, these Roasted Potato Wedges are the best side dish ever. And we’re sharing all of our tips for roasting potatoes so they come out perfect every time!
The Best Roasted Potato Wedges
If you are a french fry lover, you are going to absolutely love this recipe! These Roasted Potato Wedges are a healthier alternative to fries yet so much more delicious. They’re super crispy on the outside (without actually being fried) and creamy on the inside. They are the best wedge fries ever, and perfect to pair with all of your favorite comfort foods. These wedge fries are lightly seasoned, but once you’ve got the base recipe down, the possibilities are endless in terms of flavor options.
How To Cut the Perfect Wedges
If you thought it would be complicated to cut the perfect wedges for a potato, I’m so happy to tell you it’s not! To cut the perfect wedges, start with scrubbed and dried russet potatoes. Russet potatoes typically are on the larger side, but truly size doesn’t matter here because using this technique, your wedges will all turn to the same size regardless of the size of the potato.
- Place the potato on a flat steady surface. Cut the potato in half lengthwise.
- Then place those halves flat side down. Then cut each halve in half lenthwise.
- Then repeat that process one more time, resulting in 8 even wedges.
- Repeat with all potatoes.
How to Make Roasted Potatoes
This isn’t rocket science, but there are a few key important steps to making the best crispy wedge fries.
- Start by preheating your oven and lining a rimmed baking sheet with parchment paper. This helps the potatoes not stick to the sheet tray.
- Then, carefully cut potatoes into 8 even wedges. Making sure they are even ensures they all cook crisp, without some burning.
- Toss the potato wedges along with the remaining ingredients to a bowl. Don’t skimp on the oil here. Oil is what is going to make this nice and crispy.
- Transfer potatoes to the baking sheet, making sure that they are spaced evenly apart with the flat side of the potato touching the baking sheet. This ensures they roast, instead of steam! If you need to, use two baking sheets to ensure at least 1/2″ of space between them.
- Bake in the preheated oven for 25 minutes, then flip the potatoes over. Then continue to bake for another 10 minutes or until crispy.
Seasoning Ideas
We’ve seasoned these with our favorite basic choices of paprika, garlic powder and oregano. Feel free to switch up the flavor profile and use different seasoning options or add-in’s:
- Italian Seasoning
- Fresh Garlic
- Curry Powder
- Chipotle Powder
- Chili Powder
- Taco Seasoning
- Cajun Seasoning
- Old Bay Seasoning
- Classic Salt & Pepper
Sauces to Dip
We love this with good old ketchup or marinara sauce, but there are so many different options for spicing things up with wedge fries.
Other options include:
Want to keep your fries crispy?
If you like this Wedge Fries recipe, check out these others:
- Baked Sweet Potato Fries with Honey Mustard
- Oven-Baked Zucchini Fries
- Oven-Baked Eggplant Fries (Low Carb)
- Loaded Kimchi Fries
Roasted Potato Wedges
Ingredients
- 4 medium to large russet potatoes, scrubbed (about 2 lbs.)
- 1 tablespoon oil
- 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Directions
- Preheat oven to 425ºF and line a baking sheet with parchment paper.
- Carefully cut potatoes in 8 wedges.
- Add potato wedges and remaining ingredients to a bowl and toss together.
- Transfer potatoes to the baking sheet, making sure that they are spaced evenly apart and that the flat side of the potatoes are touching the baking sheet. If needed, use two baking sheets to make sure they have at least ½” of space between them.
- Bake in the preheated oven for 25 minutes, then flip the potatoes over and then bake for another 10 minutes until crispy.
Nutrition
Roasted Potato Wedges
Looking for a way to use up all that leftover holiday ham? This Ham and Potato Hash is the perfect breakfast to whip up for your post holiday breakfast! This savory breakfast is delicious and so simple to put together. Customize it as you need, and don’t forget to top it with a fried egg!
Leftover Ham and Potato Hash
Leftovers are good, but leftovers turned into something new and delicious are even better! This Ham and Potato Hash is the perfect way to use up leftover ham to create a great post-holiday breakfast that everyone will love. Plus, it’s customizable to use whatever other leftovers you might have on hand.
Top it with a fried egg, or eat it as is. Either way, it’ll be delicious and dare we say it, maybe even better than the actual holiday dinner?
Ingredients for Leftover Breakfast Hash
Here is what we included in our leftover hash.
- Sweet Potato (or leftover roasted potatoes)
- Yellow Potatoes (or leftover roasted potatoes)
- Onion
- Bell Pepper
- Leftover Ham
- Chili Powder
- Garlic Powder
- Salt and Pepper
- Butter or Ghee
- Eggs
It’s great if you have leftover roasted potatoes to use this. If you do, you can add those right into the skillet with the ham. If you do not have leftover potatoes, you’ll need to parboil them first, before adding into the skillet.
To parboil the potatoes: Cover the diced potatoes with cold water. Bring them up to a boil and cook until they are just barely tender. Drain, and rinse under cool water.
Have other leftover veggies?
Add in other leftover veggies you might have on hand(think green beans, mushrooms or Brussels) in with the ham.
If you like this breakfast recipe, try these others:
- Sheet Pan Classic Breakfast Bake
- Freezer-Friendly Breakfast Burritos
- Potato Pesto Breakfast Skillet
- 3 Ingredient Breakfast Skillet
Ham and Potato Hash
Looking for a way to use up all that leftover holiday ham? This Ham and Potato Hash is the perfect breakfast to whip up in for your post holiday breakfast! This savory dish is delicious and is simple to put together. Customize it as you need, and don't forget to top it with a fried egg!
Ingredients
- 1 sweet potato (about 10 ounces), diced (or leftover roasted sweet potatoes)
- 1 yellow potatoes (about 10 ounces), diced (or leftover roasted potatoes)
- 1 tablespoon oil
- 1 large onion, diced
- 1 bell pepper, diced
- 1-½ cup leftover ham, diced fine
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-2 tablespoons butter or ghee
- Sea salt and freshly ground pepper, to taste
- 4-5 eggs, fried
Directions
- Add diced potatoes to a medium pot. Cover with water and add a pinch of salt. Bring to a boil and let cook until potatoes are just tender, about 5-7 minutes. Drain and rinse with cold water. Skip this step if using leftover roasted potatoes.
- Meanwhile heat oil in a large well seasoned cast iron or nonstick skillet over medium heat. Add onion and pepper, and cook until softened, about 8 minutes. Add diced ham and cook until it begins to get crispy. Stir in chili powder, garlic, salt and pepper
- Move the mixture to the edges of the pan and melt the butter. Add the potatoes, and cook until starting to get crispy. Flip the potatoes with a spatula and cook on the other side.
- Stir hash together and season to taste with additional salt and pepper.
- Serve and top with a fried egg, if desired.
Recipe Notes
- Add in other leftover veggies you might have (think green beans, mushrooms or Brussels) in with the ham.
Nutrition
Leftover Ham and Potato Hash
This Thanksgiving Leftover Breakfast Hash is the perfect post holiday meal! It uses a mix of sweet and savory leftovers and will be a huge hit. It’s so delicious and is simple to put together, for a great day-after-thanksgiving breakfast.
Thanksgiving Leftover Breakfast Hash
We love non-recipe recipe’s over here, and this is the perfect one. While this Thanksgiving Leftover Breakfast Hash certainly is a recipe, it leaves a lot of room for creativity based off of what you served at your Thanksgiving meal. Using both sweet and savory elements, this hash uses brussels sprouts, potatoes, turkey and cranberry sauce to make the ultimate post holiday meal. Plus, we include some other options to use, just in case you don’t have all the leftovers you need to make it!
Top it with a fried egg, or eat it as is. Either way, it’ll be delicious and dare we say it, maybe even better than the actual Thanksgiving dinner?
Ingredients for Thanksgiving Leftover Breakfast Hash
Here is what we included in our leftover hash. We went ahead and offered alternatives for each ingredient, just in case you don’t have all of the suggested ingredients.
- Bacon: Start with fresh bacon here!
- Onion: Also, fresh. Using some fresh elements gives this a “new” feel to the hash.
- Roasted Brussels Sprouts: If you didn’t have roasted brussels, either use fresh (they’ll cook at the same time) or substitute in another hearty vegetable. Or alternatively you could use something like leftover green beans, though you’d want to wait to add those until the end.
- Roasted Potatoes or Sweet Potatoes: If you didn’t have these, go ahead and use fresh potatoes. You must par-boil them first. To do so, boil them until they are just barely tender. Then, finishing cooking them for a few more minutes in the actual skillet with the other leftovers.
- Leftover Turkey Meat: If there is one thing you likely have leftovers of, it’s this! If you didn’t you could substitute in cooked chicken.
- Cranberry Sauce: This sweetness really brings the dish all together! If you didn’t have any leftover cranberry sauce, use a fresh apple. Add it to the skillet along with the brussels sprouts so it can cook all the way through.
- Salt and Pepper: Depending on how well seasoned your original food is will dictate how much seasoning you may need to add. Don’t add any until the end.
If you like this breakfast recipe, try these others:
- Sheet Pan Classic Breakfast Bake
- Freezer-Friendly Breakfast Burritos
- Potato Pesto Breakfast Skillet
- 3 Ingredient Breakfast Skillet
If you like this leftover Thanksgiving breakfast idea, check out these others:
Brussels Sprout Breakfast Hash
Ingredients
- 2 lb. brussels sprouts, cleaned, outer layer removed, and chopped somewhat fine
- 6 strips nitrate-free bacon
- 2 chicken sausages, chopped
- 1 large orange sweet potato, cubed
- 1 large white sweet potato (or red potatoes), cubed
- 1 apple, cut into cubes
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp grass-fed butter or oil of choice
- Himalayan sea salt, to taste
Directions
Nutrition
Thanksgiving Leftover Breakfast Hash
This Instant Pot Potato Soup taste just like a loaded baked potato! It’s creamy and topped with all of your favorite baked potato toppings. This comfort food soup is gluten-free and optionally made dairy-free!
Instant Pot Potato Soup
Is there anything better on a cold, chilly fall night than a big bowl of warm and comforting soup? This Instant Pot Loaded Potato Soup tastes just like a baked potato topped with ALL your favorites like bacon, cheddar cheese and chives. It’s creamy and totally satisfying. We tested out a few different ways to make it creamy, without any cream, if that’s what you need. And it’s made super easy, in the Instant Pot, of course!
Ingredients for Loaded Baked Potato Soup
- Russet Potatoes
- Chicken Broth
- Salt and Pepper
- Paprika
- Bacon
- Sour Cream (or Cashew Cream or dairy-free greek style yogurt)
- Lemon
- Garlic Powder
- Chives
- Cheddar cheese (omit for dairy-free)
Dairy Free Options
We tested this recipe with both a dairy-option that was more traditional to baked potatoes (sour cream) and with two dairy-free alternatives. We loved all three! The sour cream version is more classic. An alternative is to use a dairy-free yogurt, such as an almond milk version. We tested a plain almond milk yogurt and it whisked together with the soup nicely, giving it a nice creamy finish. A third alternative is to use equal amounts of homemade cashew cream here.
Don’t have an Instant Pot?
While we’re partial to making this in the Instant Pot, here are two other alternative ways to make it without one:
In the Slow Cooker:
- Cook bacon until crispy, set aside.
- To a large slow cooker add potato, broth, salt, garlic powder, pepper, paprika and stir. Cover and cook until potatoes are tender on low heat for 7-8 hours or high heat for 3-4 hours.
- Remove 2 cups of potatoes and set aside.
- Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative and whisk until completely combined.
- Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
- Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.
On the Stove Top:
- In a dutch oven, cook bacon over medium heat until crispy, about 7 minutes. Remove bacon and all about 1 teaspoon of bacon grease.
- Add potato, broth, salt, garlic powder, pepper, paprika and stir. Cover and cook until potatoes are tender, about 20 minutes.
- Remove 2 cups of potatoes and set aside.
- Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative and whisk until completely combined.
- Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
- Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.
If you like this Instant Pot soup recipe, check out these others:
- Easy Black Bean Soup (VEGAN!)
- Instant Pot Southwest Chicken Soup
- Classic Chicken Soup (Slow Cooker & Instant Pot)
- Egg Roll Soup
Instant Pot Loaded Potato Soup
This Instant Pot Potato Soup taste just like a loaded baked potato! It's creamy and topped with all of your favorite baked potato toppings. This comfort food soup is gluten-free and optionally made dairy-free!
Ingredients
- 8 pieces of bacon, diced
- 3 pounds russet potatoes, peeled and cut into ½” pieces
- 4 cups chicken broth
- 1 teaspoon sea salt
- 1 teaspoons garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 4 ounces sour cream or dairy free yogurt or cashew cream
- 1 tablespoon lemon juice
- Chives, sliced, for garnish
- Shredded cheddar cheese, for garnish
Directions
- Press the saute function in a 6 or 8 quart Instant Pot. Add bacon and cook until crispy, about 7 minutes. Shut off the saute function, remove bacon and all about 1 teaspoon of bacon grease.
- Add potato, broth, salt, garlic powder, pepper, paprika and stir. Close the lid, set the pressure valve to sealing and cook on manual high pressure for 12 minutes. Use the natural release for 5 minutes, then release any remaining pressure.
- Remove 2 cups of potatoes and set aside.
- Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative (see note) and whisk until completely combined.
- Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
- Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.
Recipe Notes
- If you are dairy-free, you can use equal portions of either a dairy-free yogurt or homemade cashew cream in place of the sour cream.
Nutrition
Instant Pot Loaded Potato Soup
This Easy Corned Beef Hash is the best way to use up leftover corned beef OR the best excuse to make corned beef from scratch! It’s a simple dish that is hearty and comforting, made under 20 minutes with only a handful of ingredients. Top with a fried egg, a splash of hot sauce and this gluten-free and paleo and whole30-friendly breakfast is ready!
Easy Corned Beef Hash
We don’t know what we look forward to more when it comes to St. Patrick’s Day eats, the actual Corned Beef and Cabbage or the subsequent leftover meal that follows: this Easy Corned Beef Hash. It’s such a hearty, comforting breakfast: meat, potato and eggs. It’s such a classic meal and the best part is that the components are mostly already cooked so it’s just a matter of heating them all up together and topping with an egg, if desired. If you don’t have leftover corned beef laying around, trust us this breakfast is totally worth cooking corned beef for.
This is one of those recipes that really is more of a guideline. If you have leftover carrots, or onions or root vegetables that were cooked with your corned beef you can feel free to add those in! This can also work with any other leftover beef you may have, though it won’t have that classic flavor as it does when cooked with the corned beef. If you have leftover roast beef, pot roast or even steak, you can make this work. If you don’t have any leftover potatoes you can cook up some fresh. Just dice up some potatoes and boil for about 12-15 minutes, or until fork tender. They brown better when they are cold, but fresh cooked will work in a pinch.
How do you make corned beef hash from scratch:
- Cook some onions
- Add cooked corned beef and potatoes and cook for 5 minutes undisturbed, and then flip and cook another 5 minutes
- Season with garlic powder and pepper, and add salt if needed.
- Serve with eggs!
Why is corned beef so salty?
We talk extensively about the process for brining your own corned beef here, and then go into details about how to cook it from scratch here. If cooked properly (meaning rinsed really well and cooked in enough water) corned beef shouldn’t be overly salty, but when making corned beef hash you definitely want to taste the dish before adding any additional salt!
If you like this breakfast recipe, check out these others:
- Instant Pot Yogurt (Greek Yogurt Style)
- Instant Pot Coconut Milk Yogurt
- Sheet Pan Classic Breakfast Bake
- Breakfast Fried Rice
- 3 Ingredient Breakfast Skillet
- Lemon Poppy Seed Overnight Oats
- How to Make Sweet Potato Toast
Easy Corned Beef Hash
This Easy Corned Beef Hash is the best way to use up leftover corned beef OR the best excuse to make corned beef from scratch! It's a simple dish that is hearty and comforting, made under 20 minutes with only a handful of ingredients. Top with a fried egg, a splash of hot sauce and this gluten-free and paleo and whole30-friendly breakfast is ready!
Ingredients
- 1 tablespoon oil
- 1 medium yellow onion, small dice
- 2 tablespoons butter
- 1-½ cups leftover corned beef, fine dice
- 16 ounces leftover potatoes, about 12-14 small potatoes, diced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Eggs, for serving (optional)
Directions
- Heat a large cast iron or non-stick skillet over medium heat. Once hot add oil and onion. Cook until soften, about 8 minutes.
- Add butter to the pan and turn up heat to medium high. Add beef and potato and stir to combine. Then let cook, undisturbed for 5 minutes. Flip over the hash and cook on the other side for another 5 minutes, or until the hash is heated through.
- Add garlic powder, salt and pepper to taste and serve with hot sauce and a fried egg (if desired)
Recipe Notes
- This can also work with some other cooked cuts of beef like brisket or pot roast.
- To make fully dairy free feel free to sub in ghee or additional oil in place of the butter.
- If you are using an oven proof skillet you can also crack a few eggs inside of the hash after step 2 and cook under the broiler for a few minutes until the eggs are cooked!
Nutrition
Easy Corned Beef Hash
This Instant Pot Corned Beef and Cabbage comes out so just as tender and flavorful as the stove top version, but in half the time! This corned beef dinner with cabbage, potatoes and carrots is a the perfect dish for a classic for St. Patrick’s Day.
Instant Pot Corned Beef and Cabbage
Who doesn’t love a good boiled dinner, also known as corned beef and cabbage? This classic St. Patrick’s Day dish shouldn’t just be relegated to a once-a-year-meal though, because corned beef is so good, especially when you brine it yourself! The leftovers alone are worth making this meal for! We turned to the Instant Pot to make this dish to cut the cooking time in half and ensure the perfect fork tender brisket and from here on out will be cooking it this way.
What is corned beef?
Corned beef is simply salted or cured beef. It’s topically a brisket, but can also be an eye roast. It’s put in a brine with lots of salt, some sugar and spices like juniper berries and mustard seed. Once it’s done brining, typically 5-10 days later, it’s cooked! We delve into more details in this post here!
How do you cook corned beef in the Instant Pot?
It’s as easy as rinsing the corned beef, placing it in the Instant Pot on a trivet with a lot of water, cooking on high pressure for 85 minutes and then a natural release! We place the additional vegetable in the leftover broth for a quick 4 minute cook. Typically it can take 3-6 hours to cook a corned beef, so using the Instant Pot is really a time saver in this recipe.
What is in the spice packet for corned beef?
Honestly, anything can be in those spice packets that sometimes come with commercially prepared corned beef. Which is why we advocate making your own (or buying a high quality one). If the corned beef is brined properly all of the flavor should already be inside of the meat! If you aren’t sure that is the case with yours, we used these spices in our brine:
- juniper berries
- cinnamon
- whole cloves
- peppercorn
- bay leaves
- mustard seed
We recommend rinsing the corned beef very well to get off the excess salt in the brine before you cook it. This is true whether you make your own brine or buy store bought. Otherwise you’ll end up with a really salty corned beef.
Can you overcook a corned beef?
You can certainly cook it incorrectly! A corned beef, whether it is a brisket or an eye of round cut should be cooked low and slow, unless you are using a pressure cooker, in which case cooking under pressure keeps it tender. Traditionally this type of meat is tenderized first with the brine, and then it is submerged in liquid and cooked slowly over a long period of time. A slow cooker is also a great way to cook this type of meat. If you cook this type of meat very quickly with high temperature it will seize up and be tough.
What can you make with leftover corned beef?
Leftover corned beef was made to be turned into corned beef hash! It’s also great sliced thin when cold and turned into sandwiches. During testing we also used some of the leftover meat for a stir fry and for a soup!
If you like this Instant Pot recipe, check out these others:
- Instant Pot Chicken Tikka Masala
- Instant Pot Beef Short Ribs
- Turkey Chili
- Instant Pot Chicken Broth
- Honey Mustard Chicken Wings
- Instant Pot Creamy Cajun Pasta
- Mongolian Beef
- Instant Pot Lemon Vegetable Risotto
Watch the video:
Instant Pot Corned Beef and Cabbage
This Instant Pot Corned Beef and Cabbage comes out so just as tender and flavorful as the stove top version, but in half the time! This corned beef dinner with cabbage, potatoes and carrots is a the perfect dish for a classic for St. Patrick's Day, or really any time you are crazing a flavorful brisket for corned beef and hash or a pastrami sandwich!
Ingredients
- 3-4lb corned beef brisket (look for nitrate free or make your own here)
- 4 cups water
- ½ head green cabbage, sliced into 4 wedges
- 12 ounces small red potatoes (about 8)
- 4 large carrots, peeled and sliced on the bias about 2”
- Parsley, for garnish
Directions
- Rinse the corned beef really well to remove any excess salt.
- Place a trivet (preferably one with handles) in a 6 or 8 quart Instant Pot. Place corned beef inside with 4 cups of water and cover.
- Cook on high pressure for 85 minutes. Release pressure naturally for 20 minutes and then release any remaining pressure.
- Remove corned beef with trivet and set aside and keep warm.
- Place the cabbage, potatoes and carrots inside. Cover and cook on high pressure for 4 minutes. Use the manual release.
- Slice corned beef against the grain and serve with vegetables, mustard and parsley garnish.
Recipe Notes
- If using the 6 quart you may need to slice the corned beef in half to fit. Slice in half and stack each piece next to each other, but not on top of one another
- After cooking if you wish to remove the fat cap on the brisket, feel free to do so.
- Too cook on the stove top:
- In a large pot add the brisket and cover with enough water to cover by 1 inch. Bring to a boil over high heat, and then reduce the heat to low, cover and simmer for 2 hours. Check periodically to make sure the water hasn't reduced below the beef, and if it has add more as needed.
- Add cabbage, potatoes and carrots and cook for 1 more hour or until the meat is fork tender.
Nutrition
Instant Pot Corned Beef and Cabbage
This Sheet Pan Kielbasa Sausage and Sauerkraut Dinner has unique flavors and is an easy way to get dinner on the table. Aside from prepping up a few veggies it’s largely hands-off cooking which means more time in your life! It’s Paleo and Whole30 friendly and will be a hit with the whole family.
Sheet Pan Kielbasa Sausage and Sauerkraut Dinner
Another Sheet Pan Dinner for the win! We love the unique flavor combination in this Sheet Pan Kielbasa Sausage and Sauerkraut Dinner! The cauliflower, potatoes and smoky kielbasa are complimented nicely with the sweet apples and sour sauerkraut. It’s easy to throw together using only a sheet pan and your oven! This would also make a good meal prep lunch as well! Make a double batch to serve as dinner and few make ahead portions or make the whole batch for lunches.
And sauerkraut is a great way to get a nice hit of probiotics naturally so we always love to sneak in these foods whenever possible. Plus, if you’ve never tried the combo of salty sausage with sweet apples and umami sour sauerkraut, we promise you’ll love it.
Whenever we make sheet pan recipes we always try to harness what makes this oft overlooked cooking tool amazing: it produces perfectly cooked food that doesn’t require much attention other than to set a timer and add in ingredients. The recipe sometimes indicates moving the food around the sheet pan, and this is because depending on how you position the food it uses different cooking techniques. In this recipe we first have the cauliflower, potatoes and apples spread out evenly on a pan so that they can roast. Next we have you pile them close together to finish cooking with the power of steam and add the kielbasa, with a splash of oil on top to help bring the flavor all together. And finally we like cooking the kielbasa whole because it gets a nice crisp skin.
Tips for sheet pan cooking:
- Sheet pan dinners are the best. Make sure to read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
- Do the prep ahead of time: Cut cauliflower and onions the night before and mix with oil and spices, then you only have to cut apple and potatoes once you are ready for the actual cooking.
- Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
What is Kielbasa
Polish kielbasa is traditionally made from ground pork. Kielbasa (from Polish kiełbasa) is any type of meat sausage from Poland, and it’s a staple of Polish cuisine.
What are the best sausages to buy
We purchased natural nitrate free Kielbasa at Whole Foods. If that isn’t an option we like to shop organic and local whenever possible for our sausage! Ask your local butcher if you can’t find the quality you want in your local market.
If you like this recipe, try these other sheet pan meals:
- Sheet Pan Steak Fajitas
- Sheet Pan Chicken and Veggies
- Sheet Pan Classic Breakfast (Eggs, Bacon, Potatoes)
- Sheet Pan Root Vegetable and Sage Pesto Salmon
- Sheet Pan Buffalo Chicken and Veggies
- Sheet Pan Marinated Steak Tips with Veggies
- Sheet Pan Herb Butter Salmon with Blistered Tomatoes and Green Beans
- Sheet Pan Cod and Vegetables in Lemon Herb Sauce
- Sheet Pan Curry Chicken and Vegetables
Sheet Pan Kielbasa and Sauerkraut Dinner
This Sheet Pan Kielbasa and Sauerkraut Dinner has unique flavors and is an easy way to get dinner on the table. Aside from prepping up a few veggies it's largely hands-off cooking which means more time in your life! It's Paleo and Whole30 friendly and will be a hit with the whole family.
Ingredients
- 1 onion, sliced
- ½ head medium cauliflower (about 12 ounces), cut into florets
- 12 small baby yukon gold potatoes (about 1” big), halved
- 2 fuji, or other crisp apple, cored and cut into 6 pieces each
- 2 tablespoons avocado oil
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch cayenne pepper (optional)
- 1-12 ounce polish kielbasa
- 1-½ cups sauerkraut, semi drained
Directions
- Pre-heat oven to 400ºF.
- On a sheet pan combine onion, cauliflower, potatoes, apples, oil and all the spices and toss to combine and then spread out evenly.
- Bake for 25 minutes, stirring halfway through.
- Remove and move all of the vegetables towards the middle of the sheet pan, creating a small pile. Place kielbasa on top and drizzle the sausage with a bit of avocado oil and place back in the oven for 15 minutes.
- Remove from oven and place 1-½ cups of sauerkraut on one side of the sheet tray and continue to bake until the sauerkraut is just slightly warmed, about 3 minutes.
- Remove and let sit until the kielbasa is cool enough to handle, about 2 minutes. Slice kielbasa into ¼” slices on the bias and divide sausage and veggies into four portions. Serve with whole grain mustard.
Recipe Notes
- If Whole30 check to make sure your kielbasa is compliant.
Nutrition
Sheet Pan Kielbasa Sausage and Sauerkraut Dinner
This One Pan Roast Chicken Dinner recipe is the perfect one-pan-meal. The tender and juicy chicken is roasted with garlic and herbs and the accompanying vegetables are baked underneath the chicken. It’s a hands-off meal that is easy to prep, so satisfying and versatile as it can be made with any veggies you have on hand. Made in partnership with my friends at Shenandoah Valley Organic!
Roasted Chicken Dinner
Look no further, this is your dinner tonight! This Roasted Chicken Dinner is such an essential recipe that everybody should have in their back pocket! It features a bunch of in-season vegetables roasted with garlic underneath an herb and butter chicken that is made easy with hands-off roasting and can be made for a weeknight dinner or a dressed up for a fancy meal. Sometimes simple is the best, and this classic recipe is it.
I love this because you can also customize with whatever vegetables you have on hand. Here we used the classic combo of carrots, potatoes and onions (which caramelize and add a special layer of flavor) but really you can use any seasonal vegetables like fennel, parsnips or butternut squash!
What is the best way to roast a whole chicken?
We love to roast the chicken and the fixins all in the same pan! It’s easy prep and easy clean up. Simply:
- Add vegetables to the bottom of the pan with oil and salt.
- Prepare the chicken by removing giblets and excess fat, season and place in pan.
- Bake!
I am so happy to partner with my friends at Shenandoah Valley Organic to bring you today’s whole Roasted Chicken Dinner recipe! SVO is my go-to trusted chicken company because they pride themselves in producing the highest quality chicken grown on family-owned farms.
Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! Pretty cool if you ask me!
Use their easy store locator to find where you can get this amazing quality chicken near you! Plus, I just love the taste of this chicken! It’s just superior!
How do I season my roast chicken dinner?
We went with classic flavors of herb and butter! We used the herbs from my garden: sage, thyme and scallion. We also went heavy on the garlic with 9 whole cloves both on the chicken and with the vegetables. And of course, lots of salt and pepper.
We use butter in this recipe, but if you are dairy free give it a try to use avocado oil in it’s place.
Tools we used for this recipe:
If you like this entire meal recipe, check out these others:
- Sheet Pan Ranch Chicken and Vegetables
- Pork Chop Holiday Dinner
- One Pan Salsa Verde Chicken and Rice
- Ultimate Fried Chicken
Watch the video:
Roasted Chicken Dinner
Ingredients
- 3 medium potatoes, cut to same size
- 9 cloves garlic, divided
- 1 red onion, sliced
- 2 large carrots, cut to same size
- 1 tablespoon avocado oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1-3 lb. whole chicken
- 1 small bunch of thyme, divided
- 3 scallions, divided
- 2 sprigs sage, divided
- 3 tablespoons grass-fed butter, softened
- fine sea salt and fresh ground black pepper
Directions
- Pre-heat the oven to 425º F.
- Place the potatoes, 8 garlic cloves, onion, and carrots, in a large cast iron pan or roasting pan. Toss with avocado oil, salt, pepper and spread out on pan. Make a small hole in the middle for the chicken to be placed.
- Prepare the butter spread by finely chopping 1 teaspoon of both the fresh thyme and the sage, and 1 tablespoon of the scallion, and mincing 1 garlic clove. In a small bowl add fresh herbs, garlic and softened butter to combine.
- To prepare the chicken remove the giblets and remove any excess fat or feathers. Salt and pepper both the outside and the inside of the chicken. add remaining scallions, thyme and sage to the cavity. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place chicken in the middle of the vegetables and spread the herb butter all over the skin of the chicken.
- Place in the pre-heated oven and roast until chicken registers 165, or until juices run clear, about 1 hour and 10 minutes.
- Let chicken rest for 15 minutes before slicing and serving.
Nutrition
This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
One Pan Roast Chicken Dinner
These Dairy Free Mashed Potatoes taste just like the classic version. They are everything you want in that comforting and warm side dish, but lightened up to include chicken broth and olive oil. They’re soft and creamy and a cinch to make. Plus they’re Whole30, paleo, and vegan friendly.
Dairy Free Mashed Potatoes
Is there any better comfort food than classic mashed potatoes? Mashed potatoes are a perfect side to serve along side hearty meals, like roasted turkey or fried chicken. It traditionally relies on heavy cream or milk, and lots of butter to get its creamy flavor. For our lightened-up version we use chicken broth and extra virgin olive oil to make these dairy free, without compromising on the flavor or texture. Honestly, nobody will no the difference! Plus these are whole30, vegan and paleo friendly.
Ingredients for Whole30 Mashed Potatoes
- Yellow or Red Potato
- Vegetable or Chicken broth
- Olive Oil
- Salt and Pepper
- Onion Powder
- Scallion (for garnish)
How to Make Mashed Potatoes Without Milk
Typically mashed potato recipes call for some type of milk or cream, along with butter. Our paleo and dairy free mashed potatoes instead rely on veggie or chicken stock, and olive oil for all the flavor. You could also substitute in some almond milk or oat milk, or really any milk you typically use in place of dairy milk.
To make the dairy free mashed potatoes simply:
- Boil potatoes until tender, about 15-20 minutes.
- Drain potatoes in a colander.
- Add in the chicken broth and olive oil in the same sauce pan mash together with the potatoes until smooth. Add salt, pepper, onion powder and stir to combine.
- Serve hot with scallion garnish and optional gluten free gravy.
If you like this classic Thanksgiving recipe, check out these others:
- Kale and Sweet Potato Stuffed Turkey Breast
- Healthier Cheesy Scalloped Potatoes
- Healthy Creamed Spinach (Made Without Cream!)
- Easy Gluten-Free Gravy
Looking for another main dish to serve with the mashed potatoes, check out these:
- Fried Chicken (Hot or Not) + Air Fry, Baking, and Fry Instructions
- Skirt Steak with Italian Salsa Verde
- The Best Baked BBQ Chicken Breast
- Skillet Pork Chops with Apples and Onions
Classic Mashed Potatoes (Paleo + Vegan)
These Dairy Free Mashed Potatoes taste just like the classic version. They are everything you want in that comforting and warm side dish, but lightened up to include chicken broth and olive oil. They're soft and creamy and a cinch to make. Plus they're Whole30, paleo, and vegan friendly.
Ingredients
- 2 lbs. yellow or red potato, scrubbed and cut to medium dice (see note)
- 1/2 cup plus 2 tablespoon vegetable or chicken broth
- 3 tablespoon olive oil
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1 scallion, finely sliced (for garnish)
Directions
- Place potatoes in a medium sauce pan and cover with cold water 1" above. Bring to a boil and then lower to medium-high heat and cook until fork tender, about 15-20 minutes.
- Drain potatoes in a colander.
- Place chicken broth and olive oil in the same sauce pan and heat until hot. Place the potatoes back in the sauce pan with the heated chicken broth and mash with a potato masher until smooth. Add salt, pepper, onion powder and stir to combine.
- Serve hot with scallion garnish.
Recipe Notes
- We recommend yukon gold or red bliss potatoes here and like the skin left on for these mashed potatoes, but feel free to peel if you prefer to leave them out. It's important to keep the dice on the potatoes about the same size so they cook evenly.
Nutrition
Dairy Free Mashed Potatoes (Paleo + Vegan)
These easy, healthier Cheesy Scalloped Potatoes are a classic side dish! This lightened-up version has just the right amount of cheese and baked to perfection!
Cheesy Scalloped Potatoes Recipe
Have you ever have scalloped potatoes? They are made with thinly sliced potatoes (this is the mandolin we recommend), an epic cheese sauce, and then baked to a crispy-topped perfection. So much flavor! This lightened up version is easy to make and so delicious. It’s the perfect side dish for a weekend feast or a holiday celebration.
Ingredients Needed for Scalloped Potatoes
- Yukon Gold Potatoes
- Cheddar Cheese
- Onion
- Arrowroot Starch (this thickens the dish)
- Salt and Pepper
- Garlic Powder
- Onion Powder
- Dried Thyme
- Paprika
- Milk (we use Almond Milk)
How to Make Scalloped Potatoes
First you are going to start the sauce for the casserole on the stove. We made our casserole inside an oven-safe skillet to limit the number of dirty dishes. If you don’t have an oven-safe skillet you can cook the this in a regular 8″ baking dish (or one that is a similar size).
To make the cheese sauce you first cook down some onions, then add in some spices along with arrowroot starch. This is what we use to thicken the sauce. Next, whisk in some milk. We use almond milk to keep this a bit healthier, but you can use any milk you typically use. Then, we stir in the cheese.
Once we have our cheese sauce, the potatoes are combined with it and either smoothed over or topped with transferred to a casserole. Top with some additional cheese and bake until the potatoes are fully cooked through and the top is nice and toasty. Garnish with some fresh herbs and serve!
Make Ahead Instructions
The good news is that these scalloped potatoes can be made ahead of time! There are two ways to do this. The first is that the dish can be made entirely up until the point of baking. If you do prep the dish up to the point of baking, store it in the refrigerator for up to 24 hours. You may have to extend the baking time, since it was cold from the refrigerator.
The second way to make this ahead is to bake it entirely, and then reheat before serving. It can be made up to 1 day ahead of time. To re-heat, bake in a preheated oven at 350º until heated through, about 15 minutes.
If you like this healthy side dish recipe, check out these others:
- Maple Roasted Brussels Sprouts with Bacon
- Green Bean Casserole
- Creamy Spinach and Artichoke Chicken
- Harvest Salad with Maple Balsamic Dressing
Watch the video:
Cheesy Scalloped Potatoes
Ingredients
- 4 tablespoons grass-fed butter
- 6 yukon gold potatoes, peeled and sliced thin
- 1 onion, sliced thin
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 tablespoon arrowroot
- 2 cups almond milk or dairy-free milk of choice
- 2 cups cheddar cheese
- Fresh thyme, for garnish
Directions
- Pre-heat the oven to 425 °F. Grease a casserole dish with butter and set aside.
- In a dutch oven or large saucepan, melt butter over medium heat. Add onion, salt, pepper, dried thyme and paprika. Cook until onion is translucent and starting to brown, about 5 minutes. Add garlic and whisk in arrowroot for about 3 minutes.
- Pour in milk and bring sauce to a boil. Once at a boil, lower heat and let simmer, uncovered, for 8-10 minutes or until the sauce is thick enough to coat the back of a spoon.
- Stir in 2 cups cheddar cheese. Lightly salt and pepper potatoes and add them to the sauce. Stir often for 10 minutes, or until potatoes start to soften.
- Transfer potato mixture to a greased casserole dish. Top with more cheddar cheese and bake for 30 minutes uncovered.
- Top with scallions and parsley or herb of choice and serve warm!
Nutrition
Healthier Cheesy Scalloped Potatoes
These Gluten Free Classic Potato Latkes are just like grandma makes them, only made without any refined white flour! They have the classic delicious flavors you want, and I guarantee that nobody will know they are gluten-free!
Classic Gluten Free Latkes Recipe
There is almost nothing better than a crispy classic potato latke. Whether or not you serve yours with sour cream or applesauce, you are going to love this classic version, with straightforward flavor. The only difference here? It’s made with arrowroot starch to keep this gluten-free for those who need it. But don’t worry, nobody will notice the difference. Serve hot and crispy and make extra because these are going to go fast!
Ingredients for Potato Latkes
- Russet Potatoes
- Onion
- Garlic
- Eggs
- Arrowroot Flour
- Salt and Pepper
- Oil, for frying
How to Make Gluten Free Latkes?
- First start by peeling the potatoes. Then grate the potatoes and the onions into a strainer lined with a cheesecloth and squeeze out as much moisture as possible. Place strained mixture into a large bowl and add in the remaining ingredients.
- Place oil into a large pan and heat the oil on medium-high heat.
- Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry until brown on both sides.
- Should take about 3-4 minutes on each side but watch closely to avoid burning. Add more oil as needed.
- Serve with applesauce or sour cream and enjoy!
Potato Latke Pro Tips:
- Don’t wear a shirt you care about while making these! The oil can spatter.
- Make a tiny one to test in case you want to adjust salt for remaining batches.
- I keep my strainer near by so I can strain extra liquid as needed.
- After grating potatoes, place into a bowl of cold water. This helps bring out some of the starch!
Do I need to peel potatoes for latkes?
Wash and scrub the potatoes if you want to keep the skins on, or peel them!
Can you make gluten free potato latkes ahead of time?
Other Hanukkah recipe favorites include:
- Nanny’s Potted Chicken (in my cookbook)
- Sweet and Sour Meatballs
- Classic Chicken Soup
- Roasted Chicken
- How to Roast a Turkey
- Easy Turkey Roast
Watch the video:
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Gluten Free Classic Potato Latkes
This Slow Cooker Baked Potato Bar is a delicious and fun DIY meal that is totally customizable. Everyone will love this meal, and it’s simple to put together!
Slow Cooker Baked Potato Bar
We are all about easy and fun meal ideas, and this Baked Potato Bar dinner idea is just about the best there is! Not only is it super easy to make, thanks to making the “baked” potatoes in the slow cooker, but it’s also super delicious and fun for the whole family. Make the perfect baked potatoes right in your slow cooker, grab those toppings and off you go!
And this slow cooker Sweet Potato Bar is perfect for game-day! Such a perfect and simple dish! Get creative with this, and top with all of your favorite toppings!
What do you serve with slow cooker baked potatoes?
The key to setting up a good baked potato bar is to have variety of toppings! And to lighten it up, make a big giant salad to serve alongside the made up baked potato.
How do you bake potatoes for a potato bar?
There are so many options for making the potatoes for the potato bar. In the recipe, I talk about making the potatoes in the slow cooker, which is my favorite way. Check out that for the directions. Or you can roast the potato, or cook them in the instant pot.
To Roast Potatoes:
- Pierce about 8 holes in the potato.
- Bake in a preheated oven at 400ºF for 50-60 minutes, until cooked through
To Cook in the Instant Pot:
- Pierce about 8 holes in the potato and place on a steaming rack and put 1 cup water in the bottom of the Instant Pot liner.
- Cook whole potatoes on high pressure for 12 minutes, with a 10 minute natural pressure release.
Baked Potato Bar Toppings
- Steamed or Roasted broccoli
- Cheddar Cheese
- Sour Cream or Cashew Cream
- Shredded Chicken (Slow Cooker or Instant Pot or Store-bought Rotisserie)
- Carnitas
- Chopped Tomatoes
- Chopped Scallions
- Crispy Bacon
- Hot Sauce
- Spicy Mayo
- Avocado
- Beans
- Salsa
If you like this fun dinner recipe, check out these others:
- How To Host The Ultimate Taco Night
- Chicken “Pizza” Sheet Pan Dinner
- Ham and Cheese Waffles (Gluten-Free) (Breakfast for dinner!)
- The Best Gluten Free Pizza Crust
Slow Cooker Baked Potato Bar
Ingredients
- 5 russet potatoes or sweet potatoes
- 2 tablespoons grass-fed butter melted, or avocado oil
- Coarse sea salt, to taste
Topping ideas
Directions
- Rub potatoes with melted butter on all sides.
- Prick with a fork then place into your slow cooker.
- Sprinkle generously with sea salt and set on high for 4 hours.
- At 2 hours, flip the potatoes.
- When potatoes are done, slice them in half lengthwise, and squeeze inward, from the ends, so the soft mashed potatoes fill the center.
- Top with desired toppings and serve hot.
Recipe Notes
- If not using right away, store in the slow cooker on warm until ready to use.
Nutrition
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