Potatoes are the most brilliant of foods and I’ll tell you why. I could most definitely eat a lb of potatoes in one sitting. Potatoes are approximately $1 a pound. Aldi sells 10 lb bags for $3.50! (35 cents per lb) All this is to say that the one food most of us can never get tired of creates a feast for under a dollar. There’s endless ways to prepare potatoes.
I have an older blog post showing 10 Ways To Cook Potatoes. Today I’m bringing you 5 new ways. I could truly eat homemade fries every single day so having this collection of potato recipes is more for my ego. If I’m feeling self conscious and start thinking defensive things like, “No, I’m not completely predictable” than I might change up what I’m eating. 15 ways to change up what I’m eating. Same food but somehow different.
Oh wait, these recipes are in case you want to serve a vegetable side dish and don’t want fries as your main course. Where’s that emoji with the sunglasses when you need him? hahahha
- vegetable side dish
- veggie that everyone loves
- cheaper than dirt
- vegan, gluten free, whole30, whole food, easy, healthy, blah blah blah
Side note on oven temperature & flipping halfway through. I am 35 years old and my entire life I’ve rarely flipped food halfway through roasting. And I live to tell about it. What I’m getting at is this. We moved and this new oven is unlike any oven I’ve had before. I can’t blast the heat or things will burn. I have to flip things if I want all sides to get golden. I’ve come to the light, everyone’s oven is actually different. If these recipes were cooked in every oven I’ve used before than I would have baked at 400 or even 420 degrees. I likely wouldn’t half flipped things halfway through but those days are over. Now my top temperature is 375 and I flip.
Vegan Crinkle Cottage Fries
YES! Temp depends. The higher the better without burning your potatoes. I dipped these in guacamole. Dude these could be used for potato nachos like instead of tortilla chips. Use this Vegan Nacho Cheese Sauce. You will not regret! This is the ultimate scoop for some type of dip.
potatoes (668g), 1.5 TB oil, seasoning salt, paprika, onion & garlic powder
- Chop potatoes. I have a crinkle cutter I got off of ebay. A regular knife is fine.
- Mix with oil, salt and spices. Mix everything together well.
- Bake at 375 degrees for about 60 minutes or more until golden. Flip every 25 minutes. ENJOY
Vegan Bombay Potatoes
Mark said this was his favorite. I’m actually crazy excited about this parboil/bake crispy method. I think this might be cracking some sort of flavored potato code.
potatoes (562g), salt, 2- 4 TB oil, 2 ts black mustard seed, Indian spices (I used 1 ts garam masala & 1 ts turmeric), salt
- Chop potatoes and boil for 7 minutes
- Drain potatoes and let all the steam evaporate off. Let them cool.
- Mix with oil and spices. Make sure potatoes are fully coated with oil.
- Bake at 375 degrees until very golden. I cooked mine for 1 hour and flipped them every 20 minutes. ENJOY
Inspired by Tales From The Kitchen Shed
Vegan Crispy Ranch Potatoes
AMAZING! And homemade vegan ranch is the best! I should have bought smaller potatoes for this dish but the medium sized ones were all we had. I would eat this every damn day! DUDE! Bring this to every potluck and dinner party you have. I need to make this weekly. I wish my brain would take note 🙂 I’m such a creature of habit but I’ll try not to forget.
potatoes (740g), 2 TB oil, salt, black pepper, onion & garlic powder, dried parsley, dried chives + vegan ranch (vegan mayo, tiny dash of pickle juice, black pepper, onion and garlic salt)
- Mix oil, salt and spices up on your baking container
- Cut potatoes and place cut side down
- Brush potatoes all over with oil and sprinkle more salt on top
- Bake at 375 until both sides are golden. I did cut side down for 40 minutes then flipped them for an additional 20 minutes.
- Serve with ranch. ENJOY
Inspired by The Real Food RDS
Vegan Baked Potato Puffs – Gluten Free
This was supposed to be tater tots but following recipes rarely works out for me. So here we are. I boiled two but ended up only shredding one so the recipe is for 1 large potato. You can fry these in a skillet but I didn’t want to clean a pan or use up my oil.
potato (300g), seasoning salt, black pepper, onion & garlic powder, 1 TB bean flour (I used besan but any flour will work), oil
- Boil potato for 7 minutes then let cool
- Shred potato. I used grated tiny because that’s what the original recipe said to do. Next time I’m shredding regular.
- Squeeze all of the liquid out of the potato. I used a nut milk bag and got ZERO liquid. Was I supposed to salt it first? Not sure.
- Mix in all the spices, salt and flour
- Form into bite sized shapes and place on baking sheet. Brush with oil. Or fry in a skillet.
- Bake at 375 until golden. Rotate each side every 10 minutes til each side is golden. Took me 30-40 minutes. ENJOY
Inspired by Damn Delicious