potatoes

Dairy Free Herb Hasselback Potatoes

Dairy Free Herb Hasselback Potatoes

Beautiful. Simple. Delicious! It can't get better than that for an amazing side dish. I love that these potatoes are so elegant but take so little work. You can substitute your favorite fresh herbs for the oregano- you could add in chives, basil, thyme or even some rosemary. 

I am so excited because I got spring fever last weekend and I bought a lot of garden soil, herbs and other plants. I planted two types of thyme, some rosemary, two types of lavender and also some lemon balm. There are going to be some delicious recipes coming out of the garden this spring and summer! 

I am also caring for my artichoke, strawberry and lettuce plants. I planted some pea and spinach seeds as well. Later on I will add some tomatoes, peppers and some other veggie delights to the mix. This is going to be a good gardening year! I am making sure to add lots of compost to the soil along with some organic fertilizer to produce some great vegetables and herbs. Some great flavors will be coming your way! 

What types of herbs do you like to use and grow? What are your favorites? I would love to know in the comments below.

Enjoy these potatoes! 

Hasselback Potatoes: 

8 small Yukon Gold potatoes

1/4 cup coconut oil, melted

Several sprigs of fresh oregano

Kosher salt & Fresh ground pepper to taste

 

Heat the oven to 400F. 

1. Wash potatoes and dry. 

2. Place potato (one at a time) in the bowl of a wooden spoon. Take a knife and cut "slices" of the potato. The spoon will stop you from cutting all of the way down to the bottom. You want to make the slices thin, about 1/4 to 1/8 inch. 

3. Place all of the sliced potatoes onto a rimmed baking sheet. Take herb leaves and place one between each potato "slice." 

4. Brush the potatoes thoroughly with coconut oil. 

5. Sprinkle liberally with kosher salt and freshly ground pepper. 

6. Bake for about 20 minutes or until potatoes are golden brown and thoroughly cooked through. 

Enjoy as a lovely side dish with your dinner or a barbecued main dish! 

 

Roasted Corn and Potato Red Chili Soup

056.JPG

This is a fantastic winter soup! I love all of the flavors in it and I also love that it is vegetarian and vegan so many people can enjoy it. 

This soup is like a warm hug on a cold day. It comes lots of delicious veggies and seasonings into one fantastic dish. My husband and my son loved this soup and it soon disappeared. I served this soup over a bit of brown rice for a completely delicious and healthy meal. I love the texture of the roasted potatoes and corn along with the flavors of the mild red chilies. 

I hope that you will enjoy this soup very soon! 

Roasted Corn and Potato Red Chili Soup: 

1-2 tablespoons olive oil

1 onion, diced

3 cloves garlic, finely chopped

1 yellow bell pepper, seeded and diced

3 yukon gold potatoes, peeled and diced

6 cups vegetable broth or stock, boiling or very hot

2 cups water

1/2 teaspoon cumin

3 cups corn, roasted (see below) 

2 dried chilis, (ancho or guajillo)  seeded and soaked in hot water for 10 minutes

1 tablespoon lemon juice

kosher salt

fresh ground pepper

chili powder

1. Place seeded dried chilis in a bowl and pour boiling water over them to soak. Let them soak at least 10 minutes.

2. Heat the oven to 400F. On one sheet pan, place the potato pieces. On another sheet pan, place the corn kernals. Drizzle olive oil over the potatoes and the corn. Shake some chili powder and a little kosher salt over each. Let these roast in the oven for 10-15 minutes. Set aside.

3. Place the olive oil in a large Dutch oven over medium heat. Saute the onion, garlic, and yellow pepper in the oil until wilted, about 5 minutes. Add the boiling vegetable broth, water cumin and salt to taste. The broth may have some salt added, so adjust accordingly. 

4. Drain the soaked chilis. Place them in a the jar of a blender. Add in half of the roasted potatoes and half of the corn. Then, add in a cup or so of the soup mixture on the stove. Blend until fairly smooth. Press the mixture through a fine mesh sieve into a bowl. 

5. Add the blended chili mixture to the soup on the stove and also add in the remaining roasted potatoes and corn. Heat to combine. Serve in bowls with brown rice and extra roasted vegetables on the side. 

I hope that you enjoy this super healthy and delicious soup! 

Trista

 




Green Onion Potato Waffle!

greenonionpotatowaffle

I absolutely adore breakfast! If I could I would basically eat breakfast foods for every meal of the day- and sometimes, I do! 

This is why I love this potato waffle recipe. Sometimes during the week for a weeknight meal I like to serve breakfast for dinner. It is quick, easy and fun! 

My son really loved these potato waffles and called them "big hash browns" and that is what they are like. They are super yummy! You can make a full meal out of this by serving it with scrambled eggs and a side of fruit or sauteed veggies. 

I hope you enjoy this yummy meal soon. It is perfect for those cold nights that are upon us this fall. 

Green Onion Potato Waffles: Vegetarian and Gluten Free: 

2 pounds baking potatoes, peeled, coarsely shredded and squeezed dry. (I use the shredder attachment for my stand mixer or you can use a food processor with a grater attachment, or a box grater. (I put the shredded potatoes in the middle of a clean kitchen towel and then squeeze the water out of them over the sink. Get as much liquid as you can out.)

2 large eggs, lightly beaten

3 tablespoons gluten free flour mix (recipe below) (if you aren't gluten free you can add all purpose flour here) 

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

3/4 cup shredded mozzarella cheese

3 tablespoons melted butter, plus more for brushing

2 tablespoons green onions, finely chopped

Sour cream + more green onions for topping

 

Gluten Free Flour Mix: 

2 cups white rice flour

2/3 cup almond flour

1/3 cup arrowroot starch

Mix these together in a bowl, save the extra flour in a zip top bag for later use. 

1. Heat a waffle iron and preheat the oven to 200F. (You will keep the finished potato waffles in the oven to stay warm while you make the rest.)

2. In a large mixing bowl, mix the grated/squeezed potatoes with the eggs, flour mix, salt, baking powder, cheese, green onions and melted butter. 

3. Brush the waffle iron with more melted butter. (I like to use a silicone brush.) Scoop and spread 1/4 of the potato mixture onto each square of the waffle iron. (My waffle iron has 2 squares/rectangles.) Close and cook the waffles on high for 5-7 minutes. Make sure they are cooked through and golden brown on the outside. Place the finished waffles on a rimmed baking sheet in the oven to keep warm. Keep making waffles with the remaining potato batter. 

4. You may serve the waffles with the sour cream and extra chopped green onion. Feel free to add other toppings such as more cheese, spinach, onions & more! 

If you enjoyed this yummy recipe, pass it on to a waffle-loving friend! 

Trista