Ingredients

• 6 large Yukon Gold Potatoes
• 1/4 cup olive oil
• 1 1/2 teaspoons paprika
• 1 1/4 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1/3 - 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 1 teaspoon salt

Instructions

1. Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper (this prevents sticking, but do keep an eye on it as this recipe is baked at a higher heat).
2. Peel and dice the potatoes and place inside a large bowl. Set aside.
3. In a smaller bowl, combine the olive oil and spices and stir well.
4. Pour the olive oil mixture over the potatoes and stir to coat.
5. Spread the potatoes on the baking sheet.
6. Bake at 450 degrees for 35 minutes, stirring every 10 minutes.
7. Once the potatoes are tender inside and crispy outside, they are done. Season with more salt if desired.

Source : theprettybee

My ten year old steak loving son is always begging for steak every single week.  He loves steak and potatoes, and I love easy meals, so it is a win win situation.  Nothing better than steak and potatoes…  am I right?   Cooked in a buttery garlic herb sauce, this meal is full of flavor and one your family will love!

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 1 pound yukon gold potatoes sliced about 1/2 inch in thickness
• 3 garlic cloves minced
• 1 teaspoon thyme chopped
• 1 teaspoon rosemary chopped
• 1 teaspoon oregano chopped
• 1 1/4 pounds sirloin steaks cut into 1 inch cubes
• salt and pepper

Instructions

1. Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes until fork tender. Remove and set aside on a plate.
2. Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown.
3. Top the steak with fresh chopped herbs.

Here I share with you a some game changing tips to getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside!

And that’s what potato wedges are all about right? Nobody wants soggy wedges, there’s literally nothing worse. So it got me thinking, surely the only way to get crispy potato wedges isn’t just using a deep fat fryer? There’s got to be a way to getting truly crispy wedges in the oven. Well my friends, after much trial and error, and eating too many potatoes to the point I now look like a potato, I can safely tell you yes. Homemade crispy oven baked potato wedges are totally a thing.

Ingredients

• 4 medium White Potatoes
• 1/2 cup / 35g Parmesan, finely grated
• 2 tbsp Olive Oil
• 1 heaped tsp Paprika
• 1 heaped tsp Garlic Powder
• 1/2 tsp Dried Thyme
• 1/2 tsp Salt
• 1/4 tsp Cayenne Pepper, or more for spicier wedges!
• 1/8 tsp Black Pepper

Instructions

1. Slice your potatoes into 8 equal wedge shapes. I find this easiest by slicing in half, then slicing those in half, and finally slicing in half again.
2. Pop in a pot of cold water with a pinch of salt and bring to boil for 3-4 minutes. You should only just be able to slice with a knife. Any longer and they're over boiled.
3. Drain and give them a shake in the colander to rough the edges. Sit and rest to steam for at least 5 minutes.
4. Meanwhile, in a small bowl combine your Olive Oil, Paprika, Garlic Powder, Cayenne Pepper, Thyme, Salt and Black Pepper and preheat the oven to 200c/390f.
5. Combine your wedges with the oil seasoning, mix to fully coat, then pour in your Parmesan and mix again.
6. Spray or lightly oil an oven tray and evenly space out your wedges. Use 2 trays if you have to.
7. Bake for 25-30mins or until golden brown on the outside. Flip once after 15 mins.
8. Enjoy hot with your favourite dip!

Today I want to talk to you about some of my favourite bright and shiny NEW and awesome things. First of all, the obvious:

We’ve got a new month starting and it just so happens to be the brightest and shiniest of the year! December, aka “Christmas month”, starts tomorrow! And in just 31 days, we’ll be kicking off a brand new year!

And maybe you’ve noticed that I Love Vegan is sporting a new refreshed look? Just recently I stayed up irresponsibly late and made some updates to the blog’s typography, colour scheme, logo, background, and sidebar, plus a couple of other minor changes. Did I mention that my intention was just to switch up one of the fonts on the site??? When inspiration strikes, I let it do its thing.

INGREDIENTS

SPICY ROASTED CREAMER POTATOES

• 1 lb The Little Potato Company’s Chilean Splash Creamer Potatoes, quartered
• 1 Tbsp olive oil
• 1/2 tsp paprika
• 1/4 tsp chipotle powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/2 tsp onion
• parsley, minced for garnish

GARLIC LEMON AVOCADO AILOLI (DIP OR DRESSING)

• 1/2 cup vegan mayo
• 1 small avocado
• 1/2 – 1 lemon, juiced
• 1 tbsp parsley, minced
• 1/4 tsp salt
• 1/2 tsp garlic powder
• black peppercorn, to taste

READ MORE INSTRUCTIONS ====>> ilovevegan

Creamy on the inside and crispy on the outside, these creamy potato stacks are simple to make, delicious to eat, and really can’t be beat. It’s my new favorite way to serve potatoes for the holidays!

Our dinner table was not complete without a potato dish. Whether mashed potatoes, roasted potatoes, or fried potatoes, we ate it all and it was good.

INGREDIENTS

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, minced
1/2 tsp. nutmeg
2 lbs. medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick
1 tsp. salt
1/2 tsp. black pepper
freshly grated parmesan cheese
SPECIAL TOOLS
12 cup standard muffin pan*
Mandoline slicer*

GET FULL INSTRUCTIONS ===> littlebroken

I didn’t want just butter alone, though. So I dipped into my open stash of dry Ranch Dips Mix and that went extremely well!

You can certainly easily double this recipe or make large batches as well for backyard parties, family reunions, or any gathering you have coming up. If you want to do these on the grill too, you certainly could, or even just reheat them in a grill-proof pan or pot.

Ingredients

1/2 stick butter (4 Tbl.)
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, 1/2-3/4" dice
1/4 tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
1/2 tsp. finely minced garlic, one small clove (I just use my garlic press for this)
1 Tbl. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained
more pepper to taste
*salt only if desired after tasting

Get Full Instructions ===> wildflourskitchen