Category: Vegetable Dishes

Air Fryer Glazed Butternut Squash

Air Fryer Glazed Butternut Squash is an easy veggie dish, with air fried squash cubes covered in a butter, maple syrup and cinnamon glaze.
Air Fryer Glazed Butternut Squash is an easy veggie dish, with air fried squash cubes covered in a butter, maple syrup and cinnamon glaze.

If you have an air fryer and are looking for a great veggie side dish, I would love to recommend this air fryer glazed butternut squash to you. It’s been fun trying so many recipes using the air fryer I got last year.

For this recipe I tweaked one of my recipes for BAKING maple cinnamon butternut squash, and adapted it (through trial and error) for use in an air fryer. This recipe is the result of my experiments. And boy… is it GOOD! Slightly caramelized on the outside, and creamy soft on the inside, this is a delicious, slightly sweet, butternut squash side dish. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Butternut Squash

Use a vegetable peeler or a sharp knife, and peel the butternut squash. Cut off a slice of both ends, and discard. Slice the squash lengthwise, and then scoop out all the seeds (discard).

Slice each half squash into 1″ thick crescent-shaped slices, and then cut each slice into bite-sized cubes (about 1½” square). Place all the squash cubes into a large mixing bowl.

A vegetable peeler is used to peel the butternut squash.A butternut squash is sliced in half lengthwise, then seeds are removed.Crescent-shaped slices of the butternut squash are then cut into cubes.

Drizzle extra virgin olive oil on the squash cubes, and then sprinkle with ground cinnamon. Stir well, to fully coat the squash with the oil and cinnamon.

Cinnamon and olive oil are sprinkled onto the squash, then stirred in to coat.

Cooking Air Fryer Glazed Butternut Squash

Now it’s time to cook the butternut squash! Preheat your air fryer to 400°F. This will take a couple minutes. When ready, place the squash cubes in the basket of the air fryer, spreading them out in a single layer as much as possible. 

The air frying process is fairly simple. Basically you will cook, shake the basket, cook, shake the basket, cook, shake the basket and then cook until soft. Got that? The occasional “shaking” allows the squash to get browned on all sides from all that “bumping” around.

Once done, the squash will have reduced in size as it cooked, will be slightly caramelized on the outside, and soft on the inside. You can give one a taste test to make sure it is cooked through.

Air fryer basket with cubes of butternut squash, ready to cook.When done, the squash has reduced in size, and is caramelized on the outside.

Time To Glaze And Serve!

Immediately pour the hot butternut squash into a large bowl. Add melted butter, pure maple syrup and a pinch or two more of ground cinnamon. Stir well, to ensure all the squash gets coated with this glaze.

Transfer to a serving plate or bowl, and serve the air fryer glazed butternut squash while HOT! The buttery cinnamon maple flavors give the squash just a bit of delicious sweetness that kids and adults will love! Serve alongside your favorite chicken, pork or beef dish, and enjoy!

Air fryer glazed butternut squash, served in white bowl.

Thank you for stopping by, and trust you will come back for a visit again soon. I hope you have the opportunity to try this air fryer glazed butternut squash. It’s really good, and I’m confident you and those you love will really enjoy it. Have a GREAT day, and may God bless you.

Looking For More Butternut Squash Recipes?

You can find all of my veggie recipes in the Recipe Index, located at the top of the page. I have several delicious butternut squash recipes you might be interested in, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Air Fryer Glazed Butternut Squash
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Air Fryer Glazed Butternut Squash is an easy veggie dish, with air fried squash cubes covered in a butter, maple syrup and cinnamon glaze.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: air fryer glazed butternut squash
Servings: 4
Calories Per Serving: 134 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium butternut squash
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon ground cinnamon
  • 2 teaspoons butter melted
  • 1 Tablespoon pure maple syrup
  • 1 pinch ground cinnamon
Instructions
  1. Use a vegetable peeler or sharp knife to peel butternut squash. Cut off a slice at both ends, and ends. Slice squash lengthwise; scoop out seeds (discard). Slice each half into 1½" thick crescent-shaped slices, then cut each slice into bite-sized cubes (about 1½" square).

  2. Place squash into a large mixing bowl. Drizzle with olive oil, and then sprinkle with cinnamon. Stir well, to fully coat squash with oil and cinnamon.

  3. Preheat air fryer to 400°F. When ready, place squash cubes in the basket of the air fryer, spreading them in a single layer as much as possible. 

  4. Cook 5 minutes. Shake the basket to move the squash around. Cook 5 minutes. Shake again. Cook 5 minutes. Shake again. Cook for 3-5 more minutes until the squash is caramelized on the outside and is soft to the bite on the inside (taste test). When done, remove basket from air fryer.

  5. Immediately pour squash into a large bowl. Add melted butter, maple syrup and 1-2 pinches of ground cinnamon. Stir well, to ensure squash gets coated with glaze. Transfer to a serving plate or bowl, and serve HOT! Enjoy.

Nutrition Facts
Air Fryer Glazed Butternut Squash
Amount Per Serving
Calories 134 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 26mg1%
Potassium 671mg19%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 7g8%
Protein 2g4%
Vitamin A 19994IU400%
Vitamin C 39mg47%
Calcium 95mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Air Fryer Glazed Butternut Squash is an easy veggie dish, with air fried squash cubes covered in a butter, maple syrup and cinnamon glaze.

Crispy Homemade Hash Browns

It’s easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they’re DELICIOUS!
It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!

Anyone want hash browns with their breakfast? Me, me, me! My husband and I love crispy hash browns, especially with a good egg breakfast, but don’t have them too often. Most weekday mornings we grab coffee and an English muffin or have granola. HOWEVER… there is nothing like a big hearty breakfast on the weekends!

These crispy homemade hash browns are a wonderful accompaniment to a “full-on” breakfast, and they are very easy to make! They don’t take too much time or effort to make, either. I’ve been making them this way for years, and finally took photos so I could share the recipe with you on my blog!

Golden brown, crunchy on the outside and soft on the inside, these buttery, shredded potatoes taste amazing! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Potatoes

When I make hash browns, I like to use medium-sized Yukon gold or red potatoes. I had a few German butterball potatoes left from our garden (very similar to Yukons), so I used them for the photos. It’s certainly okay to use russets, but I personally like the color and flavor of the other varieties best. If using russets, use one really large or two medium sized potatoes to make two servings (as written in the recipe card)

Peel the potatoes, and then use a box grater to shred them immediately. Be sure to grate the potatoes immediately before cooking, so they don’t turn brown from exposure to air! I always shred them onto several thicknesses of paper towels, to help absorb moisture. Cover the shredded potatoes with several more paper towels, and press firmly to remove as much moisture from the potatoes as possible.

Removing as much moisture as possible will help create CRISPY hash browns. The potatoes will turn crispy while cooking instead of steaming in the additional moisture that was not removed. Trust me.

Potatoes are peeled, then grated onto paper towels.Paper towels are used to press into the grated potatoes to absorb excess moisture.

Time To Cook Crispy Homemade Hash Browns!

Okay… the potatoes are grated, and the excess moisture has been absorbed. Now it’s time to cook some crispy homemade hash browns! Add vegetable oil and butter to a large heavy skillet. TIP: If you have a cast iron skillet, use it! Cook on medium-high heat, stirring until the butter melts, and the skillet is really hot, but not smoking.

Carefully add the shredded potatoes to the hot skillet, evenly distributing them on the bottom of the skillet in a shallow layer. Season with salt, pepper and garlic powder. Once you have the layer of potatoes spread out, do not disturb or move them.

Butter is melted into vegetable oil in large skillet.The hash browns are placed in hot skillet and seasoned.

Flip And Continue Cooking

Cook the crispy homemade hash browns for 3-4 minutes without disturbing them. When you begin to see the bottom edges begin to get golden brown and crispy, carefully turn the hash browns over in one piece, if possible.

Continue cooking an additional 3-4 minutes, occasionally pressing down firmly on the top of the hash browns with the back of a spatula. Flip the hash browns back over to the original side and cook 1-2 more minutes until they are crispy on the outside and lightly browned all over.

The crispy homemade hash browns are cooked, then flipped to cook other side.Seasoned crispy hash browns are fully cooked and ready to serve.

Time To EAT!

Evenly divide the crispy homemade hash browns into two portions and place on plates, keeping each portion intact, if possible.  Serve immediately, adding additional salt and pepper, if desired, to suit your own personal taste.

We enjoyed these hash browns served with a ham and cheese egg scramble and a slice of toast with my homemade strawberry jam. They were crispy, buttery, and absolutely DELICIOUS!

Crispy homemade hash browns, served with scrambled eggs, ham, and toast.

Sure do hope you have a chance to try these delicious crispy homemade hash browns. I’m sure you and those you love will enjoy them, too! Thanks for stopping by. Come back soon… and have a GREAT day!

Looking For More BREAKFAST RECIPES?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few breakfast dishes I think you will enjoy. They include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Crispy Homemade Hash Browns
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 

It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!

Category: Breakfast
Cuisine: American
Keyword: crispy homemade hash browns
Servings: 2
Calories Per Serving: 367 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon butter
  • 2 Tablespoons vegetable oil
  • 3 medium Yukon gold potatoes (or red) , peeled and grated
  • ½ teaspoon salt/pepper (each) plus more, to taste if desired
  • 1 pinch garlic powder
Instructions
  1. Peel potatoes, and use a box grater to shred them immediately onto several thicknesses of paper towels to absorb moisture. Grate potatoes immediately before cooking, so they don't turn brown from exposure to air! Cover shredded potatoes with more paper towels, and press firmly to remove as much moisture as possible, which helps to create CRISPY hash browns.

  2. Add vegetable oil and butter to a large skillet. TIP: If you have a cast iron skillet, use it! Cook on medium-high heat, stirring until butter melts, and skillet is really hot, but not smoking. Carefully add potatoes to skillet, evenly distributing them in skillet in a shallow layer. Season with salt, pepper and garlic powder. Once you have potatoes spread out, do not disturb or move them.

  3. Cook 3-4 minutes without disturbing. When you see bottom edges turn golden brown and crispy, carefully turn the hash browns over in one piece, if possible. Continue cooking for 3-4 minutes, occasionally pressing down firmly on the top of the hash browns with the back of a spatula. Flip the hash browns back over to the original side and cook 1-2 more minutes until they are crispy on the outside and lightly browned all over.

Nutrition Facts
Crispy Homemade Hash Browns
Amount Per Serving (1 g)
Calories 367 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 15g94%
Cholesterol 15mg5%
Sodium 647mg28%
Potassium 1074mg31%
Carbohydrates 45g15%
Fiber 6g25%
Sugar 2g2%
Protein 5g10%
Vitamin A 175IU4%
Vitamin C 50mg61%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!

Baked Praline Acorn Squash

Baked Praline Acorn Squash is a delicious side dish! Crescent-shaped slices, topped w/ caramelized brown sugar, pecans, maple syrup & spices!
Baked Praline Acorn Squash is a delicious side dish! Crescent-shaped slices, topped w/ caramelized brown sugar, pecans, maple syrup & spices!

If you are searching for a delicious way to prepare acorn squash, may I suggest this recipe? Baked praline acorn squash is an absolutely delicious use of this delicious, hearty “Winter” vegetable, and I am confident you will love it as much as we do!

The basics of this easy recipe are this: Slice squash, brush with a glaze, sprinkle with a praline-type mixture, and then bake. It truly is an easy recipe to follow, and the end result is an amazing tasting side dish you will be proud to serve at any family dinner or feast! Here’s how to make it, step by step:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Prepare The Acorn Squash

Before beginning, preheat your oven to 400°F. Okay… now here we go! Behold… the humble acorn squash (seen below), commonly found in most grocery stores. The first thing you will need to do is cut each squash in half horizontally (NOT from stem to bottom). The skin is fairly thick, so use extreme caution when cutting the squash.

Once cut, remove the seeds (and attached pith), using a large spoon to scoop it out. When the seeds have been removed, cut each half in half again. You will have 4 pieces from each squash (8 pieces total, if preparing recipe as written).

A whole acorn squash, before de-seeding and slicing.After slicing the squash in half, the seeds need to be removed.Each of the acorn squash halves are then cut in half, making 4 quarters per squash.

Carefully cut the acorn squash into approximately 1″ slices. This cutting will result in those unique crescent-shaped slices of squash.

Each of the pieces of squash are sliced into crescent-shaped slices.See the crescent-shaped acorn squash slices?

Prep The Slices For Baking

Cover two rimmed baking sheets with aluminum foil. Give each a light coating of non-stick baking spray. Arrange the squash slices in a single layer on each baking sheet. Stir olive oil and maple syrup together in a small bowl until combined.

Brush each slice of squash with HALF of this glaze (top surface only), reserving the other half of the glaze for later.

Raw slices of squash are brushed with an olive oil/maple syrup mixture.

Place the pecan halves and brown sugar in a food processor (or hand-held food chopper). Pulse/process the nuts and brown sugar until the pecans become finely ground. Add salt, black pepper, and the cayenne pepper, and give it a quick pulse to incorporate these ingredients.

Sprinkle HALF of the pecan mixture over the surface of the acorn squash slices, reserving the other half for later.

Pecans, brown sugar, salt, pepper, and cayenne pepper are finely ground in a food processor.

Ready To Bake!

Once the slices have been covered with maple glaze AND the pecan praline mixture, they’re ready to pop in the oven! Bake at 400°F for 5 minutes, then remove the pans from the oven.

Carefully turn each slice over (use a fork, fingers, or tongs), and repeat process the same as before. Brush the slices with maple glaze, then sprinkle with remaining praline mixture. Place them back into the oven, and continue baking for 20 more minutes.

The baked praline acorn squash should be easily pierced with a fork when done. Some caramelization of the brown sugar/pecan mixture should have occurred, as well. Remove the squash from the oven, and transfer slices (carefully) to a serving platter.

Pecan/brown sugar mixture is sprinkled onto squash slices before baking.Baked Praline Acorn Squash slices are flipped after 5 minutes in oven.

Time To Eat The Baked Praline Acorn Squash

Now it’s time to enjoy the baked praline acorn squash. TIP: Please take note that you do NOT eat the peel on acorn squash. Your family or friends will need to simply run a butter knife around the edge and remove the peel before consuming this veggie dish. It’s EASY to do, because the squash is so tender!

The acorn squash has wonderful flavor, especially due to the addition of the brown sugar/pecan mixture on each slice. Slightly sweet, and slightly nutty, with only a tiny little bit of heat from the cayenne, this veggie dish tastes GREAT!

A serving plate full of baked praline acorn squash, baked and ready to eat.The brown sugar/pecan mix has caramelized onto the squash while baking.

I hope you enjoy this recipe for baked praline acorn squash. We love it, and the (covered) leftovers will keep in the fridge for several days. Simply reheat any leftovers in the microwave, and you’re good to go for a second round. Yay for leftovers!

Thank you for taking time out of your busy day to come by for a visit. I’m so glad you did, and hope you will stop by again soon! May God bless you today in every situation and circumstance that comes your way.

Looking For More VEGGIE SIDE DISH Recipes?

You can find all of my vegetable side dish recipes in the Recipe Index, which is located at the top of the page. I have lots of them, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: Erin Clarke, at: wellplated.com/praline-caramelized-squash/

Baked Praline Acorn Squash
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Baked Praline Acorn Squash is a delicious side dish! Crescent-shaped slices, topped w/ caramelized brown sugar, pecans, maple syrup & spices!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: baked praline acorn squash
Calories Per Serving: 275 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Tablespoons extra virgin olive oil
  • 2 Tablespoons pure maple syrup
  • 2 acorn squash , approx. 1½ pounds each
  • cup dark brown sugar
  • ½ cup pecan halves
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • teaspoon cayenne pepper
Instructions
  1. Preheat oven to 400°F. Place aluminum foil on two rimmed baking sheets. Lightly spray foil with non-stick baking spray.

  2. Cut each squash in half horizontally (NOT from stem to bottom). Skin is thick; use caution when cutting. Remove seeds and pith. Cut each half in half again, resulting in 4 pieces per squash. Cut squash into approx. 1" thick crescent-shaped slices. Arrange slices in a single layer on prepared baking sheets.

  3. Stir olive oil and maple syrup in a small bowl until combined. Brush each slice of squash with HALF of this glaze (top surface only), reserving other half for later.

  4. Place pecans and brown sugar in a food processor (or hand held food chopper). Pulse/process until the pecans become finely ground. Add salt, black pepper, and cayenne pepper; pulse or chop just enough to incorporate these ingredients. Sprinkle HALF of pecan mixture over top surface of squash slices, reserving other half for later.

  5. Bake at 400°F for 5 minutes; remove pans from oven. Carefully turn slices over (use fork, spatula, fingers, or tongs). Repeat process, brushing slices with remaining glaze, then sprinkling remaining pecan mixture. Place into oven; bake for 20 more minutes. Squash can be easily pierced with a fork when done (fork-tender), and pecan/brown sugar mix should be slightly caramelized. Remove from oven; transfer slices to serving platter. Serve, and enjoy!

Recipe Notes

Caloric calculation made based on 6 servings. Depending on the size squash used, it's possible to get 8 servings from the recipe, as written.
TIP: Please take note that you do NOT eat the peel on acorn squash. Simply run a butter knife around the outer edge and remove the peel (discard) before eating.

Nutrition Facts
Baked Praline Acorn Squash
Amount Per Serving (1 g)
Calories 275 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 786mg34%
Potassium 852mg24%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 16g18%
Protein 3g6%
Vitamin A 850IU17%
Vitamin C 25mg30%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Praline Acorn Squash is a delicious side dish! Crescent-shaped slices, topped w/ caramelized brown sugar, pecans, maple syrup & spices!

Scalloped Potatoes For Two

Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.
Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.

I don’t know about you, but we sure do enjoy potatoes! They are such a versatile veggie which can be transformed from simple and baked to other incredible tasting dishes like this one! These potatoes are simple to prepare, yet have wonderful flavor, and would be a great compliment to most chicken, beef or pork dishes.

I found the recipe on a desk calendar (for foodies) that our youngest son’s girlfriend gave me almost a year ago, and thought it sounded yummy. Yep.. it was, and now we enjoy this hearty side dish any time we want.

I want to share with you a wonderfully tasty recipe for scalloped potatoes for two, that my husband and I enjoy. Since we are “empty-nesters”, often I find that recipes (for 2) are the perfect solution for meals that are “just right” for us. This recipe is outstanding, and can be baked in mini 6 inch skillets (as shown) or in a small baking dish.

Scroll down for a printable recipe card at the bottom of this post.

Make The Sauce

In small skillet or saucepan, melt the butter. Once it has melted, add the minced garlic, and continue cooking (stirring constantly) for one minute on medium-low heat, just until the garlic is barely brown. Be careful NOT to overcook the garlic, as it can become bitter, if burned!

Whisk flour, salt and black pepper into the butter and garlic mixture, until the flour has been fully incorporated.

Minced garlic is quickly cooked in melted butter to begin making the sauce.Flour, salt and pepper are whisked into garlic butter in skillet.

Drizzle the milk into the sauce, while whisking at the same time. Once all the milk has been whisked into the sauce, bring the mixture to a boil, continuing to stir as it cooks. Bring to a boil, then remove the sauce from the heat, and set aside. The sauce will have thickened slightly.

Milk is added to skillet, and whisked in, to form the creamy sauce for potatoes.The sauce is cooked until it thickens.

Assembling The Scalloped Potatoes For Two

Now it’s time to prepare the potatoes. I used some German butterball potatoes from our little garden. See how yellow they are? You can also use Yukon gold potatoes just as easily in this recipe. Yukon gold potatoes are more easily found in grocery stores.

Peel, then slice the potatoes thinly (1/8″ thick), and spread them out in a buttered or greased baking dish (or 2 mini-skillets). Pour the creamy garlic sauce over the top of the potatoes, dividing evenly between skillets (if using). Sprinkle with grated Parmesan cheese. Now it’s time to bake these little beauties!

Peeled, thinly sliced potatoes are fanned out in baking skillets or pans.Thickened creamy sauce is poured over the potatoes.Grated Parmesan cheese is generously sprinkled over the sauce and potatoes.

Bake The Scalloped Potatoes For Two

Bake the potatoes (uncovered) in a preheated 350°F oven for 50-60 minutes. Mine typically take right about 50 minutes, but oven temps can vary widely, so I recommend checking on them at the 50 minute mark. The scalloped potatoes for two are done once the surface is golden brown, potatoes are tender, and the sauce is bubbly around the edges.

Sprinkle the potatoes with chopped fresh parsley (if desired), and let the potatoes cool on a wire rack for 2-3 minutes before serving. You CAN serve them right from their pans (or mini-skillet) if desired, but I like to remove them for serving. If using mini-skillets, run a butter knife around the edges after they’ve cooled for a few minutes, then lift the entire serving out of the skillet, and transfer to plates.

Scalloped Potatoes for Two are golden brown and bubbly once done baking.Fresh chopped parsley is used to garnish the Scalloped Potatoes For Two.

Time To Eat!

You can see a single serving of the scalloped potatoes for two below, after being removed from the mini-skillet. If you’re careful, the entire portion can be removed in one piece! We enjoyed our scalloped potatoes served with garden cherry tomatoes, green beans, and awesome grilled pork chops!

The potatoes are scrumptious, creamy, tender, and full of flavor! We really enjoy this side dish, and sincerely hope you do, too!

A plate with a pork chop, green beans, tomatoes and Scalloped Potatoes For Two.

Thank you very much for stopping by today. I hope you have the opportunity to try this delicious veggie side dish. Whether you cook them in cast iron mini-skillets or in a traditional baking dish, I am confident you will enjoy scalloped potatoes for two! I hope you will come back to this blog again soon. Take care, and have a GREAT day!

Looking For More POTATO Recipes?

You can find all of my side dish recipes in the Recipe Index, which is located at the top of the page. I have several delicious recipes featuring potatoes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: The 2020 “Tasty App Desk Calendar” and tasty.co/recipe/

Scalloped Potatoes For Two
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.

Category: Side Dish, Vegetable
Cuisine: American
Keyword: scalloped potatoes for two
Servings: 2
Calories Per Serving: 346 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon butter
  • 2 cloves garlic , minced
  • 1 Tablespoon all purpose flour
  • 1 cup low-fat milk
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 medium Yukon or butterball potatoes , peeled
  • 2 Tablespoon grated Parmesan cheese
  • fresh parsley (optional, for garnish) , chopped
Instructions
  1. Preheat oven to 350°F. Grease or butter small baking dish (or mini-skillets).

  2. Melt butter in small skillet/saucepan. Add garlic; Cook (stirring constantly) for one minute on medium-low heat, just until garlic is barely browned. Don't overcook garlic, as it can become bitter, if burned! Whisk flour, salt and pepper into butter/garlic, until flour is incorporated.

  3. Drizzle milk into sauce, while whisking. Bring to a boil, stirring as it cooks. Once it begins boiling, remove from heat; set aside. Sauce will have thickened slightly.

  4. Peel, then slice potatoes thinly (1/8" thick); spread them out in baking dish (or mini-skillets). Pour sauce over potatoes, dividing between skillets (if using). Sprinkle with Parmesan cheese.

  5. Bake (uncovered) at 350°F for 50-60 minutes. Check them at 50 minutes, because oven temps can vary. Potatoes done once surface is golden brown, potatoes are tender, and sauce is bubbly around edges. Remove from oven. Sprinkle with parsley (if desired); let potatoes cool on wire rack for 2-3 minutes before serving. Serve and enjoy.

Recipe Notes

NOTE: You CAN serve potatoes right from the mini-skillets, if desired. To remove from mini-skillets, run a butter knife around edges after they've cooled a few minutes, then lift entire serving out of skillet; transfer to plates. Enjoy!

Nutrition Facts
Scalloped Potatoes For Two
Amount Per Serving (1 g)
Calories 346 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 29mg10%
Sodium 1361mg59%
Potassium 1239mg35%
Carbohydrates 55g18%
Fiber 6g25%
Sugar 8g9%
Protein 12g24%
Vitamin A 339IU7%
Vitamin C 51mg62%
Calcium 233mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.

Lemon Hazelnut Green Beans

Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!
Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!

I’m always looking for different ways to prepare green beans. Each summer I harvest a bumper crop of them in our little backyard raised garden. I can a lot of them, putting aside 15-20 jars each year in our pantry for the coming Fall and Winter. The rest we enjoy in a variety of different recipes as summer progresses.

We eat a LOT of green beans in the summer, and this recipe is one I came up with (after experimenting), and have enjoyed ever since. Lemon hazelnut green beans are a simple side dish, but let me tell you… there’s a LOT of flavor to enjoy in every bite. Freshly grated lemon zest adds a pop of fresh, bright flavor, shallots, garlic and red chili flakes give them a bit of zing, and the hazelnuts give the dish CRUNCH.

Lemon Hazelnut Green Beans are a perfect side for any “average” dinner of beef, chicken, pork or seafood. “These beans plays well with others”, as they say. However, this dish would also be absolutely wonderful served for Thanksgiving, or any other special celebration. Here’s how easy it is to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Veggie Side Dish

Measure a Tablespoon of extra virgin olive oil into a large skillet, and spread it around to cover the bottom of the skillet. Heat the oil on medium heat. Once hot (but not smoking), add chopped shallots (milder than a red onion). Cook, stirring often for 1-2 minutes.

TIP: If you do not have access to shallots, use a yellow onion as a substitute (same measurement).

Chopped shallots are cooked in hot olive oil in a large skillet.

Cooking The Lemon Hazelnut Green Beans

Add the green beans and the vegetable (or chicken) broth to the skillet. The liquid will steam and sizzle when it hits the hot skillet. Stir to combine, and let the green beans cook (uncovered) for approximately 10 minutes. When done, the broth should have dissipated, and the beans should be crisp-tender (not mushy).

NOTE: I recommend using FRESH green beans, without apologies. There’s just something about crisp FRESH green beans for this dish, versus using frozen beans. Just my humble opinion…

Green beans and vegetable (or chicken) broth are added to the skillet.The green beans are cooked about 10 minutes until broth has dissipated.

Immediately add minced garlic, red chili flakes, lemon zest, and roughly chopped roasted hazelnuts to the skillet. Give everything a good stir to incorporate all the ingredients.

TIP: The hazelnuts give the dish a nice crunch, which we really love. Remember- you can always substitute sliced, roasted almonds if hazelnuts are difficult to find in your area. They will add a wonderful crunch, as well!

Cook for about one minute, stirring OFTEN (so garlic doesn’t burn), until the lemon hazelnut green beans are fully heated through. Season to taste with salt and pepper, if desired. Remove the skillet from the heat source, and transfer green beans to a serving dish.

Minced garlic, chili flakes, lemon zest and hazelnuts are added to green beans.

Time To Serve The Lemon Hazelnut Green Beans

As soon as you remove the lemon hazelnut green beans from the heat, it is time to serve them while HOT! Transfer everything to a serving bowl, and dish it up.** If desired, a simple garnish of a few roasted hazelnuts and some pretty thinly sliced lemon peel looks nice (but is totally optional).

Lemon Hazelnut Green Beans are garnished and ready to serve.

The green beans have so much flavor, I’m confident you will enjoy them. The recipe makes enough for 4 side servings, but can be EASILY doubled! The lemon hazelnut green beans pair wonderfully with chicken, beef, pork OR fish, so it’s a versatile side dish for all occasions.

A look at the Lemon Hazelnut Green Beans, up close in a white bowl.

I really hope you enjoy this easy, but absolutely DELICIOUS veggie dish. Easy to prepare, and packed with bright flavors, you’re gonna love them. Have a great day, and come back for a visit again soon.

Looking For More VEGGIE SIDE DISH Recipes?

You can find ALL of my side dish recipes in the Recipe Index, located at the top of the page. I have quite a few delicious veggie side dishes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Lemon Hazelnut Green Beans
Prep Time
12 mins
Cook Time
13 mins
Total Time
25 mins
 

Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: lemon hazelnut green beans
Servings: 4
Calories Per Serving: 120 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons chopped shallots
  • 1 pound green beans , trimmed/snapped or cut into 2" pieces
  • ½ cup vegetable OR chicken broth
  • 1 large clove garlic , minced
  • ½ large lemon (ZEST OF) , zest only
  • ¼ teaspoon red chili flakes
  • 3 Tablespoons roughly chopped roasted hazelnuts
  • salt & black pepper , to season to taste
Instructions
  1. Measure olive oil into a large skillet, and spread around to cover bottom of skillet. Heat on medium heat. Once hot (but not smoking), add chopped shallots. Cook, stirring often for 1-2 minutes.

  2. Add green beans and broth to skillet. Stir to combine; cook (uncovered) for 9-10 minutes. When done, broth should have dissipated, and beans should be crisp-tender.

  3. Immediately add garlic, red chili flakes, lemon zest, and hazelnuts to skillet. Stir, to combine. Cook for one minute, stirring OFTEN (so garlic doesn't burn), until beans are heated through. Season to taste with salt and pepper, if desired. Garnish with additional hazelnuts and thinly sliced lemon peel, if desired. Serve immediately.

    TIP: Substitute sliced, roasted almonds if hazelnuts are difficult to find in your area. Enjoy!

Nutrition Facts
Lemon Hazelnut Green Beans
Amount Per Serving (1 g)
Calories 120 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 10mg0%
Potassium 307mg9%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 5g6%
Protein 4g8%
Vitamin A 820IU16%
Vitamin C 16mg19%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!

Cheesy Skillet Potatoes

Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned with butter, spices & cheese, served with chives & sour cream.
Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned w/ butter, spices & cheese, served w/ chives & sour cream.

If you’re on the hunt for a simple potato side dish for a meal, may I suggest these delicious, yet simple, cheesy skillet potatoes? Potatoes are par-boiled for several minutes to soften, then seared in butter in a skillet, seasoned, and topped with cheese, fresh chives, and a nice dollop of sour cream, to finish.

This recipe is one I just kind of made up “on the fly”, while trying to figure out a NEW way to serve potatoes for one of our meals. It is fairly simple to prepare, and looks and tastes really good, too! Here’s how to make this side dish:

What Potatoes Should I Use?

We LOVE making this easy side dish using either Yukon gold or German butterball potatoes. They are fairly small, which works well for this dish. Both varieties have a naturally “buttery” flavor to them already, and a slightly yellow hue (especially butterballs). You could also use red potatoes if necessary, (but we prefer Butterballs or Yukons golds for their creamy color and flavor).

I recently dug up over 7 pounds of German butterball potatoes in some half-barrels in our little backyard raised bed garden. I last planted potatoes 5 years ago, but several “volunteer” plants still pop up each summer, so we’ve harvested lots of butterballs every year since then. HOORAY! I used several of our harvested German butterball potatoes to photograph the “how-to’s” of this recipe.

German butterball potatoes, harvested from our little backyard garden.

Prepare The Potatoes

The potatoes need to be par-boiled before “cooking” in the skillet. It’s easy. Par-boiling is simply a quick method used to partially cook food in boiling water to reduce the total cooking time (especially good for hard, dense potatoes).

Par-boiling helps soften the food, but doesn’t allow it to get cooked all the way through. This process also helps remove a bit of the sugars found in potatoes naturally. Place the clean potatoes in a pot of boiling water (enough to cover potatoes) and gently boil for 8-9 minutes. You should be able to insert a knife into the potatoes easily when finished.

Par-boiling the potatoes for 8-9 minutes in water.

Drain, and rinse the potatoes in cold water to help stop the cooking process, once done. Once cool enough to handle, remove the peel from the potatoes (see how YELLOW the butterballs are?). Slice each potato into 1/4″ slices, and set aside.

After being par-boiled, the potatoes are peeled.

Cooking Cheesy Skillet Potatoes

Melt 3 Tablespoons of butter on medium-low heat in a large skillet. Add the sliced potatoes, trying to keep them in a single layer, if possible. Cook for 3-4 minutes without turning (this allows them to get a bit crispy on the bottom). Season by sprinkling potatoes lightly with salt, black pepper, and garlic powder.

Turn the potatoes to cook the other side. Cook for 3-4 more minutes. The potatoes are done once golden brown, and a bit crispy around the edges on both sides. The center of the potatoes should be soft.

Seasoned, round potato slices are cooked in butter in a skillet.Skillet potatoes turn golden brown, and slightly crispy on the edges.

As soon as the potatoes are “done”, remove the skillet from the heat source. Sprinkle the top of the potatoes with the grated cheddar cheese. Place a skillet lid or foil over the top of the skillet for about a minute.

The cheese will melt quickly while the potatoes are hot. Once the cheese has melted, remove lid. Sprinkle cheesy skillet potatoes with chopped fresh chives. They will add color and flavor to the dish.

Cheesy skillet potatoes are topped with grated cheese and chopped fresh chives.

Serve Cheesy Skillet Potatoes

To serve, place portions onto serving plates, and place a dollop of sour cream on top of each portion. Serve while potatoes are hot, and enjoy this simple, but yummy side dish.

The final garnish for the cheesy skillet potatoes is a dollop of sour cream.

I hope you enjoy this veggie side dish. It doesn’t take too long to prepare, and the cheesy skillet potatoes sure taste good! Thank you for stopping by, and I sincerely hope you will visit again soon. Have a great day.

Looking For More Side Dishes Using Potatoes?

You can find all of my side dish recipes in the Recipe Index, located at the top of the page. I have quite a few side dish recipes that feature potatoes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Source: my brain. my hungry brain.

Cheesy Skillet Potatoes
Prep Time
13 mins
Cook Time
7 mins
Total Time
20 mins
 

Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned with butter, spices & cheese, served with chives & sour cream.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: cheesy skillet potatoes
Servings: 4
Calories Per Serving: 276 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 medium Yukon Gold or Butterball potatoes
  • 3 Tablespoons butter
  • ¼ teaspoon salt and black pepper (EACH) , to taste
  • teaspoon garlic powder
  • ¼ cup grated cheddar cheese , or more if preferred
  • 1 Tablespoon chopped fresh chives
  • 2 Tablespoons light sour cream , for garnish
Instructions
  1. Place clean potatoes in a pot of boiling water (enough to cover potatoes). Gently boil for 8-9 minutes. You should be able to insert a knife into a potato easily when finished. Drain, and rinse potatoes in cold water, once done. Once cool enough to handle, peel potatoes. Slice potatoes into 1/4" rounds; set aside.

  2. Melt butter in a large skillet on medium-low heat. Add potatoes, keeping them in a single layer, if possible. Cook 3-4 minutes without turning. Season lightly with salt, black pepper, and garlic powder. Turn potatoes to cook the other side. Cook about 3-4 minutes. Potatoes are done when golden brown, and a bit crispy around the edges on both sides. The center of the potatoes should be soft.

  3. Immediately remove skillet from heat. Sprinkle potatoes with cheese. Place a skillet lid or foil over skillet for 1 minute. Once cheese has melted, remove lid. Transfer portions to plates. Sprinkle with chopped fresh chives, and a dollop of sour cream. Enjoy.

Nutrition Facts
Cheesy Skillet Potatoes
Amount Per Serving (1 (1/4 of total))
Calories 276 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 32mg11%
Sodium 281mg12%
Potassium 907mg26%
Carbohydrates 38g13%
Fiber 5g21%
Sugar 2g2%
Protein 6g12%
Vitamin A 385IU8%
Vitamin C 42mg51%
Calcium 87mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned w/ butter, spices & cheese, served w/ chives & sour cream.

Cauliflower Mushroom Skillet

Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.
Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.

Looking for a flavorful vegetable side dish that doesn’t take too long to prepare, and tastes great? May I suggest this cauliflower mushroom skillet, which can be on the table in just under 25 minutes? It’s DELICIOUS.

Fresh ingredients abound in this simple vegetable side dish recipe. It is a definite low-carb dish, and it “plays well” with most main dishes, including chicken, beef, pork and fish!

How To Make This Cauliflower Mushroom Skillet

Heat butter and olive oil in a large skillet (on medium-high heat) until the butter has melted.  Add the chopped onions to the skillet, and cook them, stirring occasionally for about 3-4 minutes, until light golden brown and softened.

TIP: If you prefer, you can substitute ghee for the butter. **You can also make this dish vegan (if desired) by using all olive oil, instead of the butter OR ghee.**

Chopped onions are cooked in olive oil and butter until softened.

Add whole, cleaned mushrooms (with stems trimmed) to the butter and onion mixture in the skillet. Cook the mushrooms for about 4 minutes (still on medium-high heat). Turn the mushrooms occasionally, letting get nice and golden brown in color on all sides.

Add the cauliflower florets (all about the same size) to the skillet, and cook for 9-10 minutes. At the end of the cooking time, the mushrooms should be browned nicely, and the cauliflower should be golden brown. The edges of the cauliflower florets should also be a bit crispy! Bottom line… get those veggies browned on all sides as best you can.

Whole, cleaned mushrooms are added to the skillet.Cauliflower florets are added to the mushrooms in the skillet.

Add The Vegetable Stock

Now it’s time to add the vegetable stock (or chicken stock, if using) to the veggies in the skillet. Keep the heat on medium-high heat after you add the stock to the pan. Let it cook for 2-3 minutes (stirring occasionally), until the liquid has slightly reduced in volume.

Vegetable (or chicken) stock is poured into the skillet with the veggies.

The final step is to add HALF (1 Tablespoon) of the chopped fresh parsley, minced garlic cloves, and chopped fresh thyme leaves to the skillet. Stir all the ingredients together, and continue to let cook for about 30 seconds, then remove the pan from the heat. TIP: Don’t let it cook too long or the minced garlic might burn and become bitter (and you do not want that to happen)!

Season To Taste

Season the dish with salt and pepper, to suit your personal taste, and then transfer the hot veggies to a serving dish. Now you’re almost ready to enjoy this yummy veggie side dish!

The cauliflower mushroom skillet is seasoned with salt/pepper and garnished with parsley.

Time To Serve The Cauliflower Mushroom Skillet

To serve the finished cauliflower mushroom skillet, sprinkle the top of the veggies with the reserved Tablespoon of chopped parsley. Make sure to serve this dish quickly after removing it from the heat, so it stays nice and hot! You should have enough veggies for 4 small servings. YUM.

A bowl of the cauliflower mushroom skillet side dish, ready to eat.A close up look at the cauliflower mushroom skillet in a white serving bowl.

I truly hope you enjoy this simple, but delicious cauliflower mushroom skillet. The dish has a good amount of flavor, and some yummy, “good for you” veggies! Thank you for stopping by for a visit. Have a wonderful rest of the day.

Looking For More VEGGIE SIDE DISH RECIPES?

You can find all of my vegetable side dishes in the Recipe Index, which is located at the top of the page. I have lots of delicious recipes for vegetables, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: Christina, at: eatwell101.com/garlic-mushrooms-cauliflower-recipe

Cauliflower Mushroom Skillet
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: cauliflower mushroom skillet
Servings: 4
Calories Per Serving: 186 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon extra virgin olive oil
  • 4 Tablespoons unsalted butter (substitute ghee, if desired)
  • ½ medium yellow onion , chopped
  • 1 pound button mushrooms , cleaned, stems trimmed off
  • ½ head cauliflower , cut into uniform-sized florets
  • 3 Tablespoons vegetable or chicken stock (low sodium)
  • 2 Tablespoons fresh parsley , chopped
  • 1 teaspoon fresh thyme leaves , chopped
  • 4 cloves garlic , minced
  • salt and pepper, to taste
Instructions
  1. Heat butter and olive oil in a large skillet (medium-high heat) until butter melts.  Add onions; cook, stirring occasionally for 3-4 minutes, until onions are golden brown and softened.

  2. Add mushrooms. Cook 3-4 minutes (on medium-high). Turn mushrooms occasionally, to brown on all sides. Add cauliflower; cook 9-10 minutes, stirring occasionally. When done, mushrooms are well-browned. Cauliflower should be lightly browned/crispy on the edges.

  3. Add vegetable (or chicken) stock. Cook on medium-high for 2-3 minutes (stirring occasionally), until liquid has slightly reduced in volume.

  4. Add 1 Tablespoon parsley (reserving 1 T. for garnish), minced garlic, and thyme. Stir ingredients together; continue to cook for about 30 seconds, then remove skillet from heat. TIP: Don't cook too long or garlic might burn (and become bitter). Season with salt and pepper (to taste). Transfer veggies to serving dish; garnish veggies with reserved Tablespoon of parsley. Serve immediately. Enjoy!

Recipe Notes

Note: Salt and pepper were not included in the caloric calculation, because they are used to "season to taste". The amount may vary from person to person.

Nutrition Facts
Cauliflower Mushroom Skillet
Amount Per Serving (1 (1/4 of total))
Calories 186 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 30mg10%
Sodium 76mg3%
Potassium 619mg18%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 5g10%
Vitamin A 566IU11%
Vitamin C 42mg51%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.

 

Candied Sweet Potatoes

Candied Sweet Potatoes are delicious, and easy to make for a simple dinner or a holiday feast! Soft, caramelized, & baked in an amazing sauce, you’ll love ’em!
Candied Sweet Potatoes are delicious, and easy to make for dinner or a holiday feast! Soft, caramelized, & baked in an amazing sauce, you'll love 'em!

Whoa! If you’re looking for an easy, delicious side dish for dinner, may I suggest these amazing candied sweet potatoes? You don’t have to wait until Thanksgiving or other traditional holidays to enjoy these buttery, soft delicious veggies. And guess what? This recipe uses FRESH sweet potatoes… and they are a CINCH to make!

Fresh sweet potato slices are coated in an amazing butter, brown sugar, and maple syrup sauce, which is seasoned with cinnamon, nutmeg, ginger, vanilla, and orange zest! I’m not joking… the sauce is AMAZING. The candied sweet potatoes are then baked, coated in all that yummy sauce until they become soft and tender, and practically perfect in every way. YUM! Here’s how to make them (a printable recipe card is at the bottom of this post):

Prepare The Sweet Potatoes

The first thing you will need to do is peel the copper-skinned sweet potatoes with a vegetable peeler or knife, and take a small slice off both ends of each potato. You can use either 3 medium sized sweet potatoes or 2 large ones, as I did.

Once the sweet potatoes are peeled, cut each potato into 1/2″ thick round slices. Don’t cut them too thick or they will take too long to bake. If you cut them too thin, they will take less time to bake. I even drug out a tape measure to get an idea of just what 1/2″ thickness was! You know… for quality control! Ha Ha!

Peeling the sweet potatoes is the first step necessary for making this recipe.Sweet potatoes are peeled, then cut into 1/2" thick round slices.

Spray an oven-safe (approx. 1½- 2 quart) baking dish with non-stick spray, and place the sliced sweet potatoes in the dish. Sprinkle the potatoes lightly with salt, and then set dish aside while you make the yummy sauce.

Peeled, fresh sweet potato rounds are placed into a greased baking dish.

Make The Sauce For The Candied Sweet Potatoes

Place the butter in a medium saucepan, and melt on low heat. Once melted, add the water, maple syrup, brown sugar, orange zest, cinnamon, nutmeg and ginger (do NOT add the vanilla), and stir to combine.

Turn the heat up to medium. While stirring, bring the sauce to a low boil. Once it begins boiling, remove the spoon and let the sauce boil (gently) for 2 minutes (without stirring at all). Once it has gently boiled for two minutes, remove the pan from the heat, and stir in the vanilla extract.

Butter, maple syrup, water, brown sugar, orange zest and spices are cooked for sauce.Vanilla extract is added to the butter and spice sauce in pan.

Pour the hot (and yummy smelling) sauce over the sliced sweet potatoes. Stir or use tongs to coat the slices well with the buttery sweet sauce.

Sauce is poured over the sweet potato rounds, to coat before baking.

Time To Bake The Candied Sweet Potatoes

Okay, now the candied sweet potatoes are ready for the oven. Bake in a preheated 375°F. oven, uncovered, for 20 minutes. Remove the potatoes from the oven, and give them a quick, gentle stir to keep them coated in sauce. Before placing them back in the oven, cover the dish with aluminum foil, and pop ’em back into the hot oven.

Bake for an additional 20 minutes, then remove and stir again to coat the slices. At this point, stick a butter knife into one of the slices to check for tenderness. The candied sweet potatoes were perfectly tender, so I knew they were done! If the knife cannot be easily inserted and removed (like butter!), pop ’em back in the oven again for another 5-10 minutes, then check again (mine took 45 total). They should be slightly caramelized on the outside, but creamy and soft on the inside!

NOTE: If you are doubling the recipe and using a 9×13″ baking dish, it may take up to an hour to bake all the sweet potatoes evenly. Just be sure to check on their tenderness after the 40 minute mark.

Close up of candied sweet potatoes with sprigs of fresh thyme on top.

Time To Serve Candied Sweet Potatoes

Once the sweet potatoes are done, remove the pan from the oven. Spoon a bit more sauce on top when serving. If desired, lightly sprinkle the top of the sweet potatoes with flaky sea salt (optional, but it’s a good contrast to the sweet sauce). You can also garnish the dish with sprigs of fresh thyme or rosemary, if desired.

My husband and I absolutely LOVE these flavor-packed, tender, candied sweet potatoes! The sauce is soooo good, I could eat it right out of the pan (maybe I DID!). It tends to thicken just a little bit as the sweet potatoes cool slightly. The candied sweet potatoes were a delicious side dish (along with my home canned green beans) for our grilled lemon chicken breasts.

Candied sweet potatoes on plate with grilled lemon chicken and green beans.

I really hope you will take the opportunity to try this delicious veggie side dish. The recipe can easily doubled to serve 8-10 people, which makes this a GREAT holiday or large gathering veggie side dish. I know you will love it. Take care, thank you for stopping by, and have a GREAT day!

Looking For More VEGETABLE SIDE DISH Recipes?

You can find all of my side dish recipes in the Recipe Index, located at the top of the page. I have quite a few veggie side dishes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: https://sallysbakingaddiction.com/candied-sweet-potatoes/

Candied Sweet Potatoes
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Candied Sweet Potatoes are delicious, and easy to make for dinner or a holiday feast! Soft, caramelized, & baked in an amazing sauce, you'll love 'em!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: candied sweet potatoes
Servings: 4
Calories Per Serving: 383 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large sweet potatoes , or 3 medium
  • ¼ teaspoon salt
  • ¼ cup butter , equals 4 Tablespoons (½ stick)
  • Tablespoons water
  • cup pure maple syrup
  • ½ cup brown sugar (packed)
  • teaspoons orange zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon vanilla extract
  • sea salt (optional, to sprinkle as garnish)
Instructions
  1. Preheat oven to 375°F. Spray a 2 quart baking dish with non-stick spray (sides and bottom).

  2. Peel sweet potatoes , then cut each one into 1/2" thick round slices. Place slices in prepared dish. Sprinkle potatoes with salt, and then set dish aside.

  3. MAKE SAUCE: Melt butter on low heat in a medium pan. Add water, maple syrup, brown sugar, orange zest, cinnamon, nutmeg and ginger; stir to combine. Turn heat to medium. While stirring, bring sauce to a low boil. Once it begins boiling, remove spoon and let sauce boil for 2 minutes (without stirring). Remove pan from heat; stir in vanilla extract. Pour sauce over sweet potatoes. Toss gently, to coat slices well.

  4. Bake, uncovered, in 375°F. oven for 20 minutes. Remove potatoes from oven, and gently stir, to keep them coated in sauce. Cover the dish with aluminum foil, and place dish back into oven. Bake for an additional 20 minutes; remove and stir again. Insert a butter knife into a slice to check for tenderness. If knife cannot be easily inserted and removed (like butter!), pop 'em back in the oven for another 5-10 minutes, then check again (mine took 45). They should be slightly caramelized on the outside, but creamy and soft on the inside! NOTE: If you are doubling the recipe (5-6 potatoes) and using a 9x13" baking dish, it may take up to an hour to bake all the sweet potatoes evenly. Just be sure to check on the tenderness after the 40 minute mark.

  5. When done, remove pan from oven. Uncover pan; let cool for about 10 minutes before serving. To serve: Spoon a bit of sauce on top. Lightly sprinkle sweet potatoes with flaky sea salt (optional, but a good contrast to sweet sauce). Garnish with sprigs of fresh thyme or rosemary, if desired. Enjoy!

Recipe Notes

TIP: According to the original recipe author, this dish can be frozen for up to 3 months. Thaw in refrigerator. When ready to re-heat, cover dish with foil, and reheat in 350°F. oven for 25-30 minutes (or until fully heated through).

Nutrition Facts
Candied Sweet Potatoes
Amount Per Serving (1 g)
Calories 383 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 31mg10%
Sodium 349mg15%
Potassium 632mg18%
Carbohydrates 69g23%
Fiber 5g21%
Sugar 40g44%
Protein 3g6%
Vitamin A 24472IU489%
Vitamin C 5mg6%
Calcium 88mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Candied Sweet Potatoes are delicious, and easy to make for dinner or a holiday feast! Soft, caramelized, & baked in an amazing sauce, you'll love 'em!

 

 

Easy Creamed Spinach

Enjoy this copycat recipe for the Easy Creamed Spinach served at a famous steak house. A delicious, simple veggie dish, ready in under 20 minutes.
Enjoy this copycat recipe for the Easy Creamed Spinach served at a famous steak house. A delicious, simple veggie dish, ready in under 20 minutes.

I first tried creamed spinach many, many years ago in Southern California, at a restaurant called Gullivers. It was a standard side dish served with their famous prime rib, and whoa… was it good! Granted- creamed spinach is not the most drool-worthy dish to look at, but it sure tastes great! Many other restaurants serve this simple (but yummy) side dish, too. If you’ve never tried it, you may be surprised at just how good it is!

I found this recipe years ago in one of my “Top Secret” cookbooks from author Todd Wilbur, and use it to this day. This particular recipe is a copycat recipe for the creamed spinach that has been a signature side dish at another famous restaurant: Ruth’s Chris Steak House (with over 100 locations in the U.S. Mexico, and Canada).

The Origins Of This Recipe

The restaurant chain was founded in 1965 by Ruth Fertel, a single mom, who bought a steak house (Chris Steak House) that was for sale. She bought it as a business opportunity, even though she didn’t know too much about running a restaurant (or cooking steaks). She taught herself how to do both, and her restaurant became a local success from her very first opening day.

Now 55 years later, this restaurant chain is still enjoying widespread success, and their creamed spinach is still on the menu as a Ruth’s Chris Steak House classic side dish. Guess what? It’s really EASY to make this copycat recipe at home… here’s how:

How To Make Easy Creamed Spinach

The recipe calls for frozen chopped spinach, which is extremely convenient, and a wonderful time saver! Place a 9-10 ounce package of frozen chopped spinach in a medium saucepan, and cook according to the package directions. The frozen spinach is cooked with a little  water in a covered saucepan in a very short amount of time.

Once done cooking, drain or squeeze out all the liquid out of the spinach. I use a strainer for this step. Place the cooked spinach into a strainer that is set over a bowl (to catch all the drained juice). Press on the spinach with the back of a spoon to help press out the juice. It’s important to get rid of as much juice as possible. Discard the juice when done, and set the spinach aside.

Frozen spinach is cooked according to package directions.All the liquid is pressed out of the cooked spinach using a strainer.

Cooking The Creamed Spinach

Melt the butter in a large skillet, stirring it occasionally so it won’t burn. Once the butter has melted, add flour to the skillet, and whisk the flour into the melted butter, until smooth.

Pour heavy whipping cream into the skillet, whisking to combine the ingredients. Cook the cream sauce on medium low heat for 2-3 minutes, stirring constantly, until the sauce thickens. Be careful to not let the sauce come to a boil after adding the whipping cream.

Flour, and then whipping cream is whisked into melted butter in skillet.

Now it’s time to add the cooked, drained spinach, along with generous pinches of salt, pepper, nutmeg, and cayenne pepper to the skillet. Stir well, to combine. Continue cooking the easy creamed spinach for 2-4 minutes, stirring often, until fully combined and heated through.

Easy creamed spinach is cooked until it thickens, and is heated through.

Ready To Serve Easy Creamed Spinach

Once the creamed spinach is fully mixed and heated through for 2-4 minutes, it is ready to serve! Give it a quick taste, and add additional salt, if desired, to suit your taste. Make sure the spinach is hot, place it in a serving dish, and enjoy! This veggie side dish will compliment a lot of meat entrees, but we enjoy it the most served alongside a grilled steak (or prime rib, in a restaurant!).

The recipe as written makes 4 servings. Any leftovers you might have may be covered and stored in the refrigerator for 2-3 days. Place in a microwave to reheat, and then give it a good stir.

A bowl of easy creamy spinach, ready to serve.The easy creamed spinach served as a side dish for steak and baked potato.

I really hope you enjoy this delicious, yet simple, creamed spinach side dish! Thank you for stopping by, and sincerely trust you have a wonderful day. The printable recipe card is at the bottom of this post, for ingredient list and specific instructions.

Looking For Other Vegetable Side Dishes?

You can find all of my veggie recipes in the Recipe Index, which is located at the top of the page. I have quite a few yummy recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur, published by The Penguin Group in 1997, page 263

Easy Creamed Spinach
Prep Time
17 mins
Cook Time
0 mins
Total Time
17 mins
 

Enjoy this copycat recipe for the Easy Creamed Spinach served at a famous steak house. A delicious, simple veggie dish, ready in under 20 minutes.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: easy creamed spinach
Servings: 4
Calories Per Serving: 182 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 9-10 ounces frozen chopped spinach
  • 2 Tablespoons butter
  • Tablespoons all purpose flour
  • ½ cup heavy whipping cream
  • ¼ teaspoon salt , plus more to taste, if desired
  • 1 pinch black pepper/nutmeg/cayenne pepper , 1 generous pinch per spice
Instructions
  1. Place frozen chopped spinach in a medium saucepan; cook according to package directions. Once done, drain or squeeze out all liquid from spinach. Place spinach in a strainer set over a bowl (to catch drained juice). Press spinach with the back of a spoon to drain as much juice as possible. Set aside.

  2. Melt butter in a large skillet, stirring occasionally so it won't burn. Add flour; whisk flour into butter until smooth. Add whipping cream to skillet, whisking to combine. Cook sauce on medium low heat for 2-3 minutes, stirring constantly, until sauce thickens. Do not let sauce come to a boil.

  3. Add spinach, along with generous pinches of salt, pepper, nutmeg, and cayenne pepper to the sauce. Stir well. Continue cooking for 2-4 minutes, stirring often, until ingredients are fully combined and heated through. Serve hot, and enjoy.

  4. Store any leftovers (covered) in refrigerator for 2-3 days; they can be reheated in microwave.

Nutrition Facts
Easy Creamed Spinach
Amount Per Serving (1 (1/4 of total))
Calories 182 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 56mg19%
Sodium 254mg11%
Potassium 243mg7%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 8092IU162%
Vitamin C 4mg5%
Calcium 102mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy this copycat recipe for the Easy Creamed Spinach served at a famous steak house. A delicious, simple veggie dish, ready in under 20 minutes.

Air Fryer French Fries

Grab 2 russet potatoes and your air fryer, and get ready to make some delicious, crispy air fryer french fries to munch on with your favorite meal!
Grab 2 russet potatoes and your air fryer, and get ready to make some delicious, crispy air fryer french fries to munch on with your favorite meal!

I don’t know about you, but we sure love french fries! I love ’em dipped in ketchup, my husband dips them in BBQ sauce, and one of our sons enjoys them dunked in ranch dressing!

Normally I deep fry homemade french fries in hot oil, but we also enjoy making air fryer french fries. When we air fry them, they are cooked in super hot air, and require a lot less oil to crisp them up! Less calories, but equally delicious. They’re also very easy to make. Here’s how to make them:

NOTE: The key to this recipe is this: Remember to allow an extra 30 minutes before cooking to soak the potatoes in water to remove excess starch. The fries themselves don’t take much time to cook, but pre-soaking them will yield the best results!

Prepare The Potatoes

We like the taste of air fryer french fries with the peel left ON the potatoes, but that is your choice. To prepare the potatoes, take 2 medium russet potatoes, and scrub them really well, to remove any dirt. Slice the potatoes lengthwise into 1/2″ slices, then cut each slice into fry sized “sticks” (as shown below).

Raw potatoes are cleaned, then sliced into fry shapes before cooking.

Potatoes have a lot of starch in them, so it is best to remove some of that starch before cooking. This will help the potatoes get crispy when cooked. Place the raw potatoes into a large bowl. Cover them with water, and let them soak for 30 minutes.

After 30 minutes, drain the water off of the potatoes, and give them a rinse. Lots of starch has now been removed from the potatoes. Place the potatoes onto paper towels and pat them dry. Now we’re ready to go!

French fries are soaked in water for 30 minutes before draining and cooking.The fries are patted dry before oil and seasoning are added.

Season The Air Fryer French Fries

Before you season the potatoes, turn on the air fryer and preheat it to 380°F. While it preheats, place the dry potatoes into a large bowl. Drizzle them with vegetable oil (or your choice of oil) . Gently toss to coat them with oil, and then season with salt and pepper. Add any other seasonings you want at this point (garlic powder, seasoning salt, etc.). Stir to combine.

Fries are seasoned with oil, salt and pepper before cooking.

Once the air fryer has preheated, place the seasoned potato fries in the basket of your air fryer. Try to place them in a single layer, for the best results. This will allow the super hot air to circulate around the fries, which is how they cook well.

The air fryer basket holds a single layer of seasoned fries.

Cook The Air Fryer French Fries

Cook the air fryer french fries at 380°F for 5 minutes. Pause the machine, and give the fries a good shake. Cook another 5 minutes, and then shake them once again. If “shaking” isn’t your thing, move them around a bit using tongs. Try to put them back into a single layer after each “shake”. Now they’ve cooked for 10 minutes.

Air fryers tend to have temperature variances, so keep an eye on them from this point on. Cook the fries for 3-4 more minutes. Check them to see if they have reached a desired crispness. If not, pop ’em back in for a couple more minutes. By now they should be done. The final cooking time will also depend on the thickness of your fries.

Air fryer french fries in basket of machine after cooking.

Serve The Air Fryer French Fries

Once the fries have fully cooked, they should be golden brown, slightly crispy on the outside, and soft on the inside. Serve with a dipping sauce of your choice, and dig in! They really are quite simple to make, and taste delicious.

If making a large quantity, repeat the process with the rest of the potatoes, while the air fryer is still hot! Hope you enjoy these fries… we sure do.

A plate full of air fryer french fries, and dipping ketchup on the side.

Thanks for stopping by. I appreciate you taking the time to do so, and hope you will consider making air fryer french fries for those you love. Take care, and have a great day.

Looking For More AIR FRYER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite Air Fryer recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: The recipe booklet that came with my Cosori air fryer.

Air Fryer French Fries
Prep Time
5 mins
Cook Time
14 mins
Soaking Time (inactive)
30 mins
Total Time
49 mins
 

Grab 2 russet potatoes and your air fryer, and get ready to make some delicious, crispy air fryer french fries to munch on with your favorite meal!

Category: Appetizer/Snack, Side Dish, Vegetable Dish
Cuisine: American
Keyword: air fryer french fries
Servings: 3
Calories Per Serving: 193 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 medium russet potatoes
  • 2 Tablespoons vegetable oil , or oil of choice
  • ½ teaspoon salt , or more to suit your taste
  • ¼ teaspoon black pepper , or more to suit your taste
Instructions
  1. Scrub potato skins well, to remove any dirt. Slice potatoes lengthwise into 1/2" slices, then cut each slice into fry sized "sticks". Place raw potatoes into a large bowl, cover with water, and let them soak for 30 minutes (this removes a lot of starch). After 30 minutes, drain water , then give potatoes a rinse. Pat potatoes dry with paper towels.

  2. Preheat air fryer to 380°F. Place dry potatoes into a large bowl. Drizzle with 2 Tablespoons oil. Gently toss to coat, and then season with salt/pepper, and stir to combine. **Add any additional seasonings you want (garlic powder, seasoning salt, etc.). Once the air fryer has preheated, place seasoned fries in basket of air fryer, in a single layer, for best results.

  3. Cook at 380°F for 5 minutes. Pause machine, and give fries a good shake. Cook for an additional 5 minutes, and then shake once again or move them around a bit using tongs, keeping them in a single layer after each "shake". Because air fryers tend to have temperature variances, set the timer and cook for 3-4 more minutes. Check to see if they've reached your desired crispness. If not, pop 'em back in for a couple more minutes. By that time they should be done (final cooking time will also depend on the thickness of your fries!). Taste, and add more salt/pepper, if desired. Remove, and serve with your favorite dipping sauce. Enjoy!

Nutrition Facts
Air Fryer French Fries
Amount Per Serving (1 (1/3 of total))
Calories 193 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 8g50%
Sodium 395mg17%
Potassium 592mg17%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin C 8mg10%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Grab 2 russet potatoes and your air fryer, and get ready to make some delicious, crispy air fryer french fries to munch on with your favorite meal!