Category Archives: Vegetables

Perfect Roasted Potatoes

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This little gem is hands down my favorite way to make roasted potatoes. I know what you are all thinking…

“Sarah, its just potatoes… how good can they really be?”

But I am here to tell you, “Pipe the f*** down! They are more than just potatoes and I am here to tell you why!”

You know when you go to a lovely restaurant much like our local Publik House Historic Inn or Salem Cross Inn and you get a roast with the most crispy roasted potatoes that you have ever had? They are most akin to little potatoes bombs perfectly crunchy and crispy on the outside but a lovely burst of soft fluffiness on the inside? One bite in, you can hear the angels off in the distance singing their songs of praise, the trumpets start blaring, and then you look to your left and see Paula Dean give you her head nod of approval…

That is when you know you have made it. You have had the most delectable roasted potato in the universe, and the spirit of Paula Dean approves.

I am telling you now, you must try this if my description of these little gems dont give you an idea. Honestly it really doesn’t do it justice, but all I have are mere words as my weapons, its all up to you to take my advice and give it a go.

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6-8 Red Potatoes; peeled and cubed into bite sized pieces

1/2 Cup Coconut Oil; Melted (you can use canola, olive oil, or vegetable oil instead if you wish)

1/4 Cup Flour

Kosher Salt

Ground Black Pepper


Preheat your oven to 425F. Add your oil to a roasting pan and heat in the oven while you prep your potatoes in the next step.

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Bring a pot of salted water with your potatoes to a roaring boil over high heat.

Reduce heat to a simmer and cover, cooking 4 minutes to they are not fork tender but getting there.

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Strain potatoes in a large colander an toss well with flour to rough them up a bit while ensuring they are coated well.

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Look at those little gems!

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Remove your pan from the oven and carefully add your potatoes to the oil. I say carefully because the oil may spatter a little from the flour.

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Use a large wooden spoon toss the potatoes a bit so they are coated with the oil and evenly distributed along the pan.

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Roast in the oven 20-25 minutes then toss about the pan with your trusty wooden spoon again. Return back to the oven for another 20 minutes to get a bit more crispier.

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Now look at that magic!

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I served these guys with my Meatloaf Cups. They go great with anything and are also amazing the next day when making skillet home fries!

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What is your favorite way to make potatoes, and do you think it will blow this out of the water?

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I am telling you…. magic….


Brown Butter Garlic + Sage Gnocchi


Sorry I have been a bit MIA lately! We all fall prey to the hustle and bustle that the holiday season brings, and I am no exception! But for as much as I have been slacking from posting, I have still been cooking away in my kitchen! I have a good 8 different recipes from all the shenanigans that myself along with my sister Amy have been cooking up. So with that being said, I present to you Brown Butter Garlic and Sage Gnocchi!


And I apologize for my lack of prep shots! They mistakenly got deleted but that’s okay, you will still get the jist and it also gives me a reason to make this dish again pronto!



1 Pkg Gnocchi cooked according to its package

8 Tbsp (1 stick) Salted Butter

2 Tbsp Fresh Sage; finely minced

4 Cloves Garlic; finely minced

Salt + Pepper to taste


Melt your butter in a large sautee pan over medium heat.


Bring it to a nice bubble and whisk until its nice and foamy… this with when the real magic happens…


Once it gets all happy and foamy, toss in your garlic and sage then combine well!


Keep whisking for a few minutes and let it turn a nice golden color rendering your garlic nice and tender and releasing the butters  nutty aroma and flavor.


Look at that perfection!


Now toss in your cooked gnocchi and let them get all sorts of happy in its nutty buttery goodness over low heat for 2-3 minutes!


This is magical… Would you look at that happiness!


Once the little gnocchi is all coated in its buttery yumminess, plate and serve with parmesan shavings on top.


And most importantly, enjoy the gluttonous buttery goodness in this dish!


Homemade Potato + Cheese Pierogies


This is something that needed to happen. You know when you have a strong need for down home comfort food… I’m talking the kind that is hearty and greasy, but yet you don’t feel too much remorse for over indulging in the devil that is the overabundance of butter? Yea, me either…. I always feel guilty but pffffft… Paula Dean is my spirit animal so there is that!

Anyways, this is a little ditty that was pretty freaking majestic, but I am going to put this out there… it was quick and easy prep, maybe 20 minutes tops for the filling and about 5 for the dough… but when it comes down to folding your pierogies, you can’t rush perfection… there will be back aches, lots of those… there will be flour, everywhere… there will be tears, because it never ends… But alas! Just as the sun always sets, you will eventually use up all of your dough! Just keep that in mind as your going along and show that blasted dough who is boss!!!! Oh, and most importantly, there will be lots of calories, because obviously the devil always has his price! Consider yourself pre-warned!

With all of that in mind, and you still don’t mind pinching pierogies for about an hour then please proceed! I promise it will be worth all the work and you will have so many you can freeze to your hearts content! YAY FOR LEFTOVERS! (I got about 6 dozen pierogies myself)


Filling Ingredients

2 Lbs Potatoes; peeled and cubed

2 Onions; minced

1 Lb Farmers Cheese; crumbled

2 Tbsp Butter

Salt + Pepper


Dough Ingredients

7 Cups Flour

2 1/2 Cups Warm Water

1 Stick Butter (8 Tbsp)


To prep your filling, peel and cube your potatoes.


Look at them little majestic gems!


Transfer your little majestic gems (your potatoes) into a large pot and fill the pot with water so that it covers the potatoes by about an inch and a half. Bring the potatoes to a boil over high heat and allow to cook until fork tender.


While you wait for your potatoes to cook, dice up the onions really good and set aside.


Once your potatoes are good and done, drain the pot of water and return them to the burner. I know this sounds really really weird but you need to “dry” them over medium-low heat. Just basically cover the pot and shake the little gems around a bit for a few minutes. This will remove some of the excess water so they aren’t too wet… dont question, just do!


Next mash the potatoes well with a potato masher then transfer to a large mixing bowl and set aside.


Using the same pot as the potatoes, melt the butter over medium heat.


Add your onions and saute until nice and caramelized (about 5-7 minutes).


Add onions to the potatoes in the mixing bowl and combine well.


Look at it go!


And finally combine the farmers cheese to the potato filling and season with salt and pepper to taste!


Now to work on the dough, bring your butter to room temperature if it is not already. You can do this in the microwave if need be, but be careful that you do not melt it!


Add the butter to the bowl of flour and really mix it in using your fingers to fully integrate it! You dont want lumps of butter just hanging around in your dough so be sure that it really is all combined. I know its tedious but its worth it. By the time you are done, your flour will have formed more bead like texture than dust.


Next pour the warm water into the bowl of flour and start kneading! If you find you need more water, add it a tbsp at a time! You will know that it is done when it is not sticking to your hand so much and when you form the dough into a ball it will lightly spring back when you press your finger on it.


When you are finished, you can let it rest on a clean surface dusted with a generous heaping of flour so that it doesn’t stick!


Also when not working with your dough, cover it with a clean towel so that it does not dry out and become unmanageable! Aliens….


Remember when I said there will be flour everywhere? Brace yourself, it is happening!!! Its like polish napalm in the kitchen, there is no ridding yourself of it for days!


When your ready for shenanigans, roll out small portions of dough over a floured surface and start going to down with a biscuit cutter (or circular cookie cutter).


They say that when you are cutting your dough you should stack them with parchment paper separating each layer of dough… honestly I used all of my parchment paper a while ago and never thought to get another roll so you can do this the suggested way or live life on the edge like i did. I fared just fine but totally your call… Either way, dont forget to cover them with a towel so they dont dry out!!!!


Next, use a tablespoon to divide your filling among your dough and start pinching by folding them in half then pinching the edges together. If you have a hard time getting them to stick, just lightly wet your finger tip and run it along them inside edges where you want them to stick then try it again. I HAVE FAITH IN YOU!


I can not stress this enough, as you fill your pierogies, line them up like little soldiers on a floured surface AND COVER WITH A CLEAN TOWEL!


Now to cook your pierogies, fill a pot with salted water and bring to a boil. Drop your pierogies in batches (careful not to crowd) and give them a stir immediately (so they do not stick to the bottom).


Once the pierogies are floating (about 6-8 minutes) remove them with a slotted spoon and let them rest of a well buttered baking sheet otherwise they will stick!


Awww look at them little champs! You can either eat them this way or you can go the extra greasy mile with me. By extra mile, I mean most unhealthy and gluttonous way possible! (Did I mention Paula Dean is my spirit animal?)


Melt 3 Tbsp of butter in a skillet and saute the pierogies over medium heat for 2-3 minutes on each side.


Yes sir, I like this way….. totally worth every calorie if you ask me!


To serve, arrange pierogies on a platter and top with more caramelized onions, chopped parsley, and a spoonful of sour cream if that’s your thing!


I know that its not the healthiest dinner, but it sure is the most nostalgic and yummy way to end the crazy work week and truly embrace the cooler weather that November brings.




Enjoy and feel free to drop a line with your favorite filling so that I might experiment and see how they go!

Mini Herbed Pommes Anna


Look at that gem up there ^^^

I must say, it was pure magic and sooooo easy to execute! This is a creation I found on Bon Appetit and you can click the nifty link to get their recipe if you would prefer… Or for a run down on how the magic happened in my kitchen, feel free to read on 🙂

Honestly though, these majestical creatures were do easy and delicious that they are a new addition to my weekley rotation! A little background on Pommes Anna or Anna Potatoes from Wiki is that it is “a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter.” Basically, I am over here thinking vast amounts of butter, garlic, thyme, and potatoes… YES PLEASE!!!! (Paula Deen style here kids)



1/2 cup (1 stick) butter

12-24 small tender thyme sprigs plus 2 teaspoons coarsely chopped leaves

1 garlic clove; minced

1  3/4 pounds small waxy potatoes; each slightly larger than a golf ball

2 teaspoons salt

Ground black pepper

Muffin tin


Preheat your oven to 400f.


Now, do what your mama taught you and wash your potatoes well!


Using a mandolin, slice each potato crosswise into very thin rounds.


Chop your garlic and also pick out the nice tender sprigs of thyme.


Would you look at all of that…. magic is happening!!!! (sorry this could be the wine talking)


Melt your butter in a small sauce pan then brush your muffin tins with a good lather of butter also drizzle 1/2 teaspoon of butter into the bottom of each cup.

Add garlic and chopped thyme to the sauce pan and cook over medium low heat for 2 minutes or until fragrant.


Drizzle all that majestic butter love all over your potato slices in a large bowl and toss well to coat.


I didn’t take a picture of this part but place a small tender sprig of thyme into the bottom of each muffin tin then layer your potato slices lightly pressing down in the center slice to each to make compact.

Drizzle any remaining butter and seasoning from the bowl over you potatoes.


Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes.



But were not done yet! Carefully remove foil… Invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet and rearrange any slices that may have fallen out.


Increase heat to 425f and uncover cakes baking until bottoms and edges are golden and crispy for about 25-30 minutes.




The pictures do not really do this dish justice, but you get the point!




I hope everyone has a chance to try this at least once in your life time… its worth every bit of butter, I promise! And thanks to Bon Appetit this will now be a regular occurrence in this fat kids life…




Bacon Wrapped Potato Bites



Bacon Wrapped Potato Bites are so dangerously tasty and easy to make, its almost a sin! The guys over at The Kitchn really knew what they were doing when they created these little delectable bites. Feel free to click on the above link to see their original recipe as well as brows their recipes and kitchen solutions! Loads of good stuff there, its my new go to site!!!

With that being said, this recipe is super flexible… dont like rosemary? you can just use salt and pepper or any other spice you like paired with potatoes and bacon! Also if your nervous about making a spicy sour cream dipping sauce that goes with this recipe… Just use plain sour cream spiced up with chopped chives or green onions! Use your imagination people, the possibilities are ENDLESS!!!!




1 Lb Small or Medium Potatoes

Salt & Pepper

1 1/2 Tsp Fresh Minced Rosemary

1 Tbsp Extra Virgin Olive Oil

1 Pkg Thick Cut Bacon

1 Cup Sour Cream

1-3 Tsp Hot Sauce

Preheat your oven to 400 F.


Mince your rosemary nice and fine….


Doesn’t that look nice? I like to think so!


Start by scrubbing and drying your potatoes.


Chop potatoes into 1″ cubes or slightly smaller. According to The Kitchn, the smaller they are, the more poppable they are going to be… Your call here guys!


Transfer potatoes to a large pot and cover with water.


Salt the water and bring to a roaring boil cooking only 3-4 minutes.


While the potatoes are doing the magic, make your spicy sour cream dip by combining 1-3 tsp hot sauce with 1 cup of sour cream. Chill until the potatoes are ready to be served. A suggestion from The Kitchn is to just “swirl the hot sauce into the sour cream instead of fully mixing it in, you’ll get a roulette of spicy and cool bites”. True story…


You want them slightly fork tender, but not cooked all the way because they will fall apart on us! (And yes, I am still doing the wooden spoon trick to keep the pot from boiling over… dont knock it!)


Drain potatoes and drizzle with olive oil. Sprinkle with salt, pepper, and rosemary then toss around in the pot well to even coat.




Line a large baking sheet with parchment paper or aluminum foil and set up an assembly line of sorts with the baking sheet, potatoes, bacon, and tooth picks. It makes life easier.


Also crack open a beer… again, it makes life easier…


Wrap each cube with a slice of bacon and secure with a tooth pick. Bake in the preheated oven for 15 minutes, flip the potato bites and cook another 20 minutes or until the bacon is cooked all the way and crispy.


I made half bacon wrapped potato bites and half just roasted potato bites in the off chance my 5 year old niece was being a picky eater. Rest assured, she had her fair share of the bacon wrapped potato bites!