Lentil Salad

Okay, I know a Lentil Salad doesn’t sound all that exciting, BUT hear me out. Lentils are GOOD…if you’ve tried our Lentil Soup, you know of their goodness:) This Lentil Salad is one of my very favorites. Seriously! I make it all of th…

Okay, I know a Lentil Salad doesn’t sound all that exciting, BUT hear me out. Lentils are GOOD…if you’ve tried our Lentil Soup, you know of their goodness:) This Lentil Salad is one of my very favorites. Seriously! I make it all of the time and eat it for days because it’s so good! Lentils…

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Tzatziki Sauce

Today, we are talking about Tzatziki! If you aren’t sure how to pronounce tzatziki, let me help you out, all of those Zs are a little tricky.  Tzatziki is pronounced tuh-zee-kee. It comes from a Persian word that means “herb mixture.&#…

Today, we are talking about Tzatziki! If you aren’t sure how to pronounce tzatziki, let me help you out, all of those Zs are a little tricky.  Tzatziki is pronounced tuh-zee-kee. It comes from a Persian word that means “herb mixture.” Tzatziki is a dip (sauce) that originated in the Middle East. It has a…

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My All-Time Favorite Carrot Cake Recipe

My All-Time Favorite Carrot Cake Recipe
The BEST carrot cake recipe! Super moist and subtly spiced with pineapple, raisins, coconut, pecans, and cream cheese frosting.
READ: My All-Time Favorite Carrot Cake Recipe

My All-Time Favorite Carrot Cake Recipe

The BEST carrot cake recipe! Super moist and subtly spiced with pineapple, raisins, coconut, pecans, and cream cheese frosting.

READ: My All-Time Favorite Carrot Cake Recipe

Roasted Vegetables

This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and…

This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and to jazz up meals. Every time I…

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Lentil Soup

I am not a big fan of the winter. I do enjoy the four seasons, but I only want winter for a day or two. I hate the cold! The snow is pretty, but only from inside, ha! Since I live in Utah and grew up in Illinois, there is no hope for me. The…
The…

I am not a big fan of the winter. I do enjoy the four seasons, but I only want winter for a day or two. I hate the cold! The snow is pretty, but only from inside, ha! Since I live in Utah and grew up in Illinois, there is no hope for me. The…

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Smashed Potatoes

This Smashed Potatoes recipe is irresistibly soft and crispy and full of the best garlicky, buttery flavors. Hundreds of thousands of you have made and loved our recipes for baked potatoes, mashed potatoes, and scalloped potatoes (amongst others) here on Gimme Some Oven.  So today, I wanted to add one more classic potato recipe to […]

This Smashed Potatoes recipe is irresistibly soft and crispy and full of the best garlicky, buttery flavors.

Smashed Potatoes

Hundreds of thousands of you have made and loved our recipes for baked potatoes, mashed potatoes, and scalloped potatoes (amongst others) here on Gimme Some Oven.  So today, I wanted to add one more classic potato recipe to the list…

…smashed potatoes! ♡

My husband always fondly refers to these as “Ikea potatoes” in our house, because we always use our drinking glasses from Ikea to gently smash the potatoes, haha.  But whether you choose to use a drinking glass or a potato masher or a fork to make yours, these smashed potatoes are always a fun addition to any meal!

They strike that irresistible balance of being soft on the inside yet crispy and golden on the outside.  And when roasted up with melted butter, a garlicky seasoning blend, and a sprinkle of fresh herbs or flaky salt, these smashed potatoes are downright delicious and can pair easily with so many types of entrees.  Feel free to also make this recipe vegan, melt some extra cheese on top, or load your potatoes up with the works (bacon, cheddar, sour cream, green onions, you name it!) too.  There are so many fun ways to customize and enjoy this simple smashed potatoes recipe.

So let’s make some!
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Split Pea Soup

Let’s talk soup! It is one of my favorite things to make during the cold months. I love a good one pot meal that is hearty, comforting, and nourishing. This homemade Split Pea Soup is filled with tender vegetables, robust herbs and spices, and it…

Let’s talk soup! It is one of my favorite things to make during the cold months. I love a good one pot meal that is hearty, comforting, and nourishing. This homemade Split Pea Soup is filled with tender vegetables, robust herbs and spices, and it’s flavored with savory ham. This is one of Josh’s all-time…

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Stuffed Mushrooms

Stuffed Mushrooms might be the best holiday appetizer (along with baked brie)! They’re really, really simple to prepare, need minimal oven time, and everyone loves them. It’s usually the first empty plate on a table of appetizers! I love ma…

Stuffed Mushrooms might be the best holiday appetizer (along with baked brie)! They’re really, really simple to prepare, need minimal oven time, and everyone loves them. It’s usually the first empty plate on a table of appetizers! I love making this easy appetizer year-round, but especially during the holidays. It’s a simple dish that will…

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Magic Cookie Bars

Magic Bars (aka 7-Layer Bars or Hello Dolly Bars) are the ultimate bar treat. I have been making these famous bars ever since I started baking, years and years ago. They are a classic dessert that everyone loves. So what are Magic Bars? The name really…

Magic Bars (aka 7-Layer Bars or Hello Dolly Bars) are the ultimate bar treat. I have been making these famous bars ever since I started baking, years and years ago. They are a classic dessert that everyone loves. So what are Magic Bars? The name really says it all. Magic bars are a rich, delicious…

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sour cream and chive fantails

It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ag…

It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ago. Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. If anything, I don’t think we eat them often enough — you know, just because it’s Wednesday.

what you'll needassistancedividecut into strips

One of my favorite recipe concepts from late Gourmet years is Ruth Cousineau’s buttermilk fantail rolls. It’s a startling simple recipe — a buttery, yeast-raised roll — with a brilliant twist: rolling it thin, brushing it with butter, stacking it in little piles of squares, turning each into the cup of a muffin tin. In the oven, the rolls spring open like a fantail, just the loveliest thing. Why make ordinary rolls if you could make rolls that evoke a highly agile bird known for taking intricate looping flights through the air, entrapping prey in their fanned tails? Or if that’s not the energy you want on your holiday table, Gourmet described them at the time as a “blooming flower, with each petal forming a perfect pull-apart bite.”

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