Deruny (Draniki) – Ukrainian Potato Pancakes

Deruny, also called Draniki, are traditional Ukrainian potato pancakes made with finely grated raw potatoes, onion, flour, and eggs.

The post Deruny (Draniki) – Ukrainian Potato Pancakes appeared first on Budget Bytes.

I learned to make Deruny (Ukrainian potato pancakes) when I was growing up and they’ve been a favorite of mine ever since. They’re easy, budget-friendly, filling, and taste like home! I know you’re going to love this simple but delicious recipe.

Close up of potato pancakes on a plate with sour cream.

What is Deruny?

Deruny, also called Draniki, are traditional Ukrainian potato pancakes made with finely grated raw potatoes, onion, flour, and eggs. The pancakes are pan-fried in a generous amount of any mild-tasting or neutral oil, like avocado oil.

The name Deruny means “to grate” and while it’s a labor-intensive process that requires a bit of muscle work, it is that process that results in an authentic dish. You can combine all ingredients in a food processor to speed up the process. The taste will be slightly different, but it still works.

What to Serve with Deruny

Deruny are traditionally served with a dollop of sour cream as a main dish for dinner or breakfast. In Ukraine, savory dishes, especially potatoes, are a popular breakfast food.

Deruny can also be served as a part of a large spread or as a side dish at large gatherings or celebrations.

You can pair deruny with quick and easy traditional Ukrainian cucumber and tomato salad.

What Else Can I Add to Potato Pancakes?

Deruny is a very simple recipe. However, there are some variations among the families mostly due to personal taste preferences and ingredients available on hand.

I use russet potatoes but yellow Yukon gold or red potatoes will also work. Any potato will work except baby potatoes, of course. You can use yellow or white onion.

You can add a clove or two of freshly grated garlic and a bit of chopped fresh dill. If you have gluten intolerance I am pretty sure you can use all-purpose gluten-free flour, just not almond flour or coconut flour.

How to Store Leftovers

Leftovers can be refrigerated in an airtight container for up to 5 days. That’s if you have any! No need to reheat as deruny taste amazing cold!

Tips for Making Potato Pancakes

  • Keep peeled potatoes in a bowl with cold water while peeling and grating other potatoes to prevent from browning.
  • Make sure to wear gloves when grating potatoes and onion. It is very easy to damage your skin when grating on star-shaped side of the grater.
  • Use mild tasting oil like avocado oil, light olive oil or grapeseed oil for frying as deruny absorb quite a bit of oil during frying. Extra virgin olive oil or vegetable oil will overpower the taste of potato pancakes.
Overhead view of potato pancakes on a plate with sour cream.
Close up side view of Deruny on a plate with sour cream.

Deruny (Ukrainian Potato Pancakes)

Deruny, also called Draniki, are traditional Ukrainian potato pancakes made with finely grated raw potatoes, onion, flour, and eggs.
Course Dinner, Side Dish
Cuisine Ukrainian
Total Cost $2.77 recipe / $0.46 serving
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 about 5 Deruny each
Calories 252kcal
Author Olena Osipov

Equipment

Ingredients

  • 2.5 lbs. russet potatoes $1.75
  • 1 yellow onion $0.38
  • 2 large eggs $0.39
  • 2-3 Tbsp all-purpose flour $0.02
  • 1 tsp salt $0.05
  • 1/4 tsp black pepper $0.02
  • 3-4 Tbsp cooking oil (for frying) $0.16

Instructions

  • Peel the potatoes and onion, then rinse with cold water.
  • In a large bowl, grate potatoes and onion on the star-shaped side of a grater, taking turns and mixing the grated mixture. This will prevent potatoes from browning.
  • Add eggs, flour, salt, and pepper and mix well. The batter will be on a liquid side. Alternatively, you can prepare it in a food processor by grinding all ingredients together until no large chunks are left, for about 3-4 minutes.
  • Preheat a large non-stick skillet on medium-high heat and add 1 tbsp of oil. Add a large spoonful of pancake batter and fry until golden brown, flip and cook on the other side. Repeat with the remaining batter.
  • Serve the deruny hot with a dollop of sour cream. Makes about 30 deruny.

Nutrition

Serving: 5deruny | Calories: 252kcal | Carbohydrates: 38g | Protein: 7g | Fat: 9g | Sodium: 421mg | Fiber: 3g
Deruny in a skillet and on a plate.

How to Make Deruny (Potato Pancakes) – Step by Step Photos

Ingredients for potato pancakes.

For these simply potato pancakes you’ll need about 2-2.5 lbs. Russet potatoes, one yellow onion, two large eggs, 2-3 tbsp all-purpose, 1 tsp salt, 1/4 tsp ground black pepper, and 3-4 tbsp oil for frying.

Peeled potatoes and onions.

First, peel the onion and potatoes, then rinse with cold water.

Grated potato and onion in a bowl.

Grate the potatoes and onion on the star-shaped side of a grater into a large bowl, taking turns and mixing the grated mixture. This will prevent potatoes from browning.

Other ingredients for potato pancakes added to the bowl.

Add eggs, flour, salt, and pepper to the grated potatoes and onions, and mix well.

Potato pancake batter in a bowl with a spatula.

The batter will be slightly liquid. Alternatively, you can prepare it in a food processor by grinding all ingredients together until no large chunks are left, for about 3-4 minutes.

Potato pancakes in a skillet half-cooked.

Preheat a large non-stick skillet on medium-high heat and add 1 tbsp of oil. Add a large spoonful of pancake batter and fry until golden brown.

Flipped deruny in the skillet.

Flip the deruny and cook on the other side. Repeat with the remaining batter.

Side view of Deruny on a plate with sour cream.

Serve the deruny hot with a dollop of sour cream. Makes about 30 deruny.

Overhead view of a plate full of Deruny with a dish of sour cream.

The post Deruny (Draniki) – Ukrainian Potato Pancakes appeared first on Budget Bytes.

Pesto Potato Salad

Parsley Pesto Potato Salad is an inexpensive, filling, and vibrantly flavored side dish that’s perfect for any summer meal.

The post Pesto Potato Salad appeared first on Budget Bytes.

I could pretty much live off of potato salad, especially when there are so many different varieties out there to choose from. I’m leaning heavily on potatoes lately because they’re filling and cheap, so I whipped up a quick budget-friendly parsley pesto to turn my potatoes into a creamy and vibrant Pesto Potato Salad. Bonus, we roasted up the leftover potatoes the next day and they turned into a deliciously crispy side dish for dinner! (More on that below.)

Originally posted 3-30-3014, updated 7-16-2022.

Overhead view of parsley pesto potato salad in a bowl.

Budget-Friendly Homemade Pesto

To keep this recipe affordable AND super flavorful, I made my own homemade parsley pesto. Parsley is a fraction of the price of fresh basil, and I skipped the pinenuts to make it even more affordable. Even without basil or pinenuts, this pesto is super flavorful and the most beautiful vibrant green color you’ve ever seen. If you have a little wiggle room in your budget and want to add some other nuts, you can try adding some walnuts, sunflower seeds, or pumpkin seeds.

What Type of Potatoes to Use

Because I made such big budget cuts with my pesto, I decided to splurge a little and go with baby gold potatoes. These cute little potatoes are tender and smooth, and hold their shape well, making for a very pretty potato salad. That being said, you can swap in virtually any type of potato, so go with whatever variety fits your budget. If you’re using a larger variety potato, just cut them into smaller pieces before boiling so the cook time doesn’t increase too much.

Make it Creamy or Not

The original version of this recipe was just roasted potatoes drenched in the parsley pesto itself, but this time I wanted to go for a slightly more creamy and moist potato salad. So I boiled the potatoes rather than roasting them and I mixed a little mayonnaise into the pesto to make a creamy-pesto dressing. But the mayo is totally optional! If you want to do the pesto on its own, this salad will still be amazing and fully flavored.

Repurpose the Leftovers!

We had a little fun with the leftovers of this potato salad. We smashed the potatoes on a lined baking sheet and roasted at 400ºF for 20-30 minutes, or until they were deliciously crispy on the edges. That mayo-pesto combo made the potatoes super crispy and the flavor was just SU-PERB.

Side view of a bowl of pesto potato salad.

Overhead view of parsley potato salad in a bowl.

Pesto Potato Salad

Parsley Pesto Potato Salad is an inexpensive, filling, and vibrantly flavored side dish that's perfect for any summer meal.
Course Dinner, Side Dish
Cuisine American
Total Cost $5.31 recipe / $0.89 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 181kcal
Author Beth - Budget Bytes

Ingredients

  • 1.5 lbs. potatoes $3.65
  • 1/2 bunch Italian parsley $0.70
  • 1 clove garlic $0.08
  • 1/4 cup grated Parmesan $0.36
  • 1 Tbsp lemon juice $0.04
  • 1/8 tsp salt $0.01
  • 2 Tbsp olive oil $0.32
  • 2 Tbsp mayonnaise $0.15

Instructions

  • Add the potatoes to a pot and cover with water. Add about a tablespoon of salt to the water, cover the pot, and bring the water to a boil.
  • Boil the potatoes until they can be easily pierced with a fork (the total time will depend on the size of your potatoes). Drain the potatoes and allow them to cool.
  • While the potatoes are boiling, make the pesto. Add the parsley, garlic, Parmesan, lemon juice, salt, and olive oil to a food processor. Pulse until the ingredients form a slightly chunky paste.
  • Taste the pesto and adjust the salt or lemon to your liking, keeping in mind that the flavor will mellow some once the mayonnaise is added and the pesto is mixed with the potatoes, so you want it to be strongly flavored.
  • Stir the mayonnaise into the pesto to create the creamy pesto dressing.
  • Once the potatoes have cooled enough to handle, slice them in half (or cut them into 1-inch pieces if using larger potatoes).
  • Add the potatoes and dressing to a bowl and stir until the potatoes are well coated. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Sodium: 161mg | Fiber: 3g

How to Make Pesto Potato Salad – Step by Step Photos

Baby potatoes in a pot with water.

Add 1.5 lbs. potatoes to a pot and cover with water. Add a tablespoon of salt to help flavor the potatoes. Cover the pot and bring the water to a boil. Continue to boil the potatoes until they can be easily pierced with a fork (the total time will depend on the size of your potatoes). Drain the cooked potatoes and allow them to cool.

Pesto ingredients in the food processor.

While the potatoes are cooling, make the pesto. Add ½ bunch of parsley to a food processor along with 1 clove of garlic, ¼ cup grated Parmesan, 1 Tbsp lemon juice, ⅛  tsp salt, and 2 Tbsp cup olive oil. You can make a double batch of pesto, if desired, and freeze half!

Finished parsley pesto in a food processor.

Pulse the mixture until it forms a slightly chunky paste.

close up of parsley pesto on a spatula.

Taste the pesto and adjust the salt or lemon to your liking, keeping in mind that it will mellow a bit with the mayonnaise and once spread once mixed with the potatoes.

Mayonnaise added to the pesto in a bowl with a spatula.

Stir 2 Tbsp mayonnaise into the pesto to create a creamy pesto dressing for the potato salad.

Sliced potatoes on a cutting board.

Once the potatoes are cool enough to handle, slice them in half (or cut into 1-inch pieces if using a larger potato).

Creamy pesto dressing added to the potatoes in a bowl.

Add the creamy pesto dressing to the potatoes in a bowl…

Finished parsley pesto potato salad in a bowl with a spatula.

And then stir until everything is coated and you’re done! Enjoy your potato salad with any of your summer meals.

Overhead view of parsley potato salad in a bowl.

Love Potato Salad? Try These Potato Salad Recipes:

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Vegetables and Gravy

Vegetables and Gravy is a simple, no frills recipe that is warm and comforting and can be made with simple, inexpensive ingredients.

The post Vegetables and Gravy appeared first on Budget Bytes.

I’ve been having a lot of fun lately looking at old recipes from The Great Depression and I’m always surprised at how simple they are. They’re always just a few ingredients, barely seasoned, but always filling. The simplicity of those recipes inspired this Vegetables and Gravy recipe, although I did make sure it was well seasoned to fit today’s pallet. 😅

This recipe is great for those times when you just need to throw together something simple, warm, and filling using inexpensive ingredients that you might already have on hand. It’s kind of like a cross between potato soup and the filling of a chicken pot pie (minus the chicken). Is it the best thing I’ve ever eaten in my life? No. But when money is tight, this dish hits just right.

side view of a bowl of vegetables and gravy with a piece of bread and a spoon.

What is Vegetables and Gravy?

This dish starts with cubed potatoes that are boiled in vegetable broth until tender. The liquid is then seasoned with herbs and spices and thickened to a gravy with a milk and flour slurry. Next, we add a bag of mixed frozen vegetables to add color, texture, and flavor. And we finish the dish off with some butter for added creaminess, and salt and pepper to taste. Simple, filling, and satisfying!

What Else Can I Add?

If you happen to have some extra ingredients on hand and want to take this dish up a notch, here are some ideas:

  • Top with shredded cheese
  • Brown some bacon in the pot first and top the finished dish with the crumbled bacon
  • Add your favorite seasoning blend(you could do anything from a Cajun seasoning to something simple like Lawry’s)
  • Add chopped cooked chicken to make it more like a chicken pot pie (a great use for leftover rotisserie chicken!)
  • Add dumplings

How to Serve Vegetables and Gravy

I would consider this a simple all-in-one bowl meal and would not plan to make anything on the side. I might serve with some crusty bread for sopping up all that delicious gravy, but otherwise, everything I need is in that bowl. If you definitely need something on the side, I’d do a simple roasted vegetable. Maybe broccoli or Brussels sprouts.

About Those Leftovers…

Because this gravy is thickened with flour, it does gel up and get quite thick when refrigerated. But don’t worry, it will loosen a bit upon reheating and you can always add a splash of water or milk to thin it out even more, if needed.

A ladle full of vegetables and gravy being lifted from the pot.
Side view of a bowl of vegetables with gravy with a piece of bread and a spoon.

Vegetables and Gravy

Vegetables and Gravy is a simple, no frills recipe that is warm and comforting and can be made with simple, inexpensive ingredients.
Course Dinner, Main Course
Cuisine American
Total Cost $4.00 recipe / $1.00 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 317kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1.5 lbs. russet potatoes $1.96
  • 2 cups vegetable broth $0.26
  • 1 cup milk $0.20
  • 1/4 cup all-purpose flour $0.03
  • 2 Tbsp soy sauce $0.12
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp dried sage $0.05
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 12 oz. frozen mixed vegetables $1.00
  • 2 Tbsp butter $0.22
  • 1/2 tsp salt (or to taste) $0.02

Instructions

  • Peel and cube the potatoes into ¾-inch pieces.
  • Add the cubed potatoes to a large pot with the vegetable broth. Cover the pot, turn the heat on to medium-high, and allow the broth to come up to a boil. Continue to boil the potatoes until they are fork-tender.
  • While the potatoes are boiling, whisk together the milk and flour.
  • Once the potatoes are tender, turn the heat down to medium and add the flour and milk slurry. Also add the soy sauce, thyme, sage, onion powder, garlic powder, and pepper.
  • Allow the liquid in the pot to come back up to a simmer, at which point it will thicken to a gravy.
  • Add the frozen vegetables to the pot, stir to combine, then allow them to heat through.
  • Stir the butter into the gravy until melted and combined. Give the gravy a taste and add salt, pepper, butter or other seasonings to your liking. Serve hot!

Nutrition

Serving: 1.5cup | Calories: 317kcal | Carbohydrates: 54g | Protein: 10g | Fat: 8g | Sodium: 1381mg | Fiber: 6g
Overhead view of a bowl of vegetables and gravy with a piece of bread.

How to Make Vegetables and Gravy

Diced potatoes on a cutting board.

Start by peeling and cubing about 1.5 lbs. russet potatoes. Cut them into ¾-inch cubes.

broth being poured into a pot with cubed potatoes.

Add the cubed potatoes to a large pot and add 2 cups of vegetable broth. Place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Continue to boil the potatoes until fork tender (about 7 minutes).

Milk in a measuring cup with a whisk.

While the potatoes are boiling, prepare the milk and flour slurry. Whisk ¼ cup all-purpose flour into 1 cup milk.

Milk being poured into the pot with potatoes and herbs.

Once the potatoes are tender, turn the heat down to medium and add the milk and flour slurry to the pot along with 2 Tbsp soy sauce, ½ tsp dried thyme, ½ tsp dried sage, ½ tsp onion powder, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper. Stir to combine.

Thickened gravy being stirred in the pot.

Allow the liquid to come back up to a simmer, at which point it will thicken into a gravy.

Frozen vegetables being poured into the pot.

Add one 12oz. bag of frozen mixed vegetables and stir to combine. Allow the vegetables to heat through in the gravy.

Finished vegetables and gravy being stirred in the pot.

Lastly, add 2 tablespoons of butter to the gravy and stir until it has melted in. Give the gravy a taste and add salt, pepper, or more butter to your liking.

Overhead view of a pot full of vegetables and gravy.

Serve it up hot with a little bread for sopping up that delicious gravy! (I garnished with some fresh parsley because I had it on hand, but it’s not necessary to flavor this dish.)

Side view of a bowl of vegetables with gravy with a piece of bread and a spoon.

The post Vegetables and Gravy appeared first on Budget Bytes.

Herby Potato Salad

This Herby Potato Salad has tender baby potatoes, a bright and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs.

The post Herby Potato Salad appeared first on Budget Bytes.

I don’t know about you, but I could eat potato salad every day of my life and not get sick of it. But it might be nice to have different flavors of that potato salad from time to time, and this Herby Potato Salad is the perfect light and fresh potato salad option for spring. It has tender baby potatoes, a light and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs. Simple, fresh, and sunny!

overhead view of an oval platter full of herby potato salad.

What Type of Potatoes to Use

Baby potatoes are my first choice for this potato salad because they’re bite-sized, the skin is tender, and they hold their shape well in the salad. BUT they can be pricey compared to most potatoes, so you can use another waxy variety, like Yukon Gold or red potatoes, instead. If you’re using a larger potato, simply cut them into one-inch cubes.

Can I Use Different Herbs?

Yes! The great thing about this recipe is that you can swap out whatever fresh herbs you have access to. I used parsley, green onion, and basil, but you could use any of the following herbs as well:

  • Cilantro
  • Dill
  • Tarragon
  • Chives
  • Thyme
  • Oregano

Do You Serve Herby Potato Salad Warm or Cold?

Either way! I think warm might be my favorite, but I’m not going to turn down this tangy potato salad the next day when it’s chilled! After some time in the refrigerator, the dressing soaks into the potatoes a bit more and adds even more flavor.

What to Serve with Herby Potato Salad

This simple potato salad would go great with any type of roasted or grilled meat, like Baked Chicken Drumsticks or Herb Roasted Pork Tenderloin, or as a side to a light burger, like Mediterranean Turkey Burgers. This salad would also be really awesome as part of a vegetarian platter when paired with Mediterranean Coleslaw and Hummus.

side view of a platter full of herby potato salad.
side view of a platter full of herby potato salad.

Herby Potato Salad

This Herby Potato Salad has tender baby potatoes, a bright and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $4.50 recipe / $1.13 serving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 258kcal
Author Beth – Budget Bytes

Ingredients

Lemon Dijon Vinaigrette

  • 1/4 cup olive oil $0.64
  • 2 Tbsp lemon juice $0.08
  • 1 Tbsp red wine vinegar $0.10
  • 2 tsp Dijon mustard $0.12
  • 1 clove garlic, minced $0.08
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 1.5 lbs. baby potatoes $2.99
  • 1 tsp salt (to salt water for boiling) $0.05
  • 2 Tbsp chopped fresh parsley $0.01
  • 2 Tbsp chopped fresh basil $0.20
  • 1 green onion, chopped $0.10

Instructions

  • Make the vinaigrette first. Combine the olive oil, lemon juice, red wine vinegar, Dijon, garlic, salt, and pepper in a bowl. Whisk the ingredients together until smooth, then set the dressing aside.
  • Wash the potatoes and slice them in half (or into 1-inch pieces).
  • Place the potatoes in a pot, cover with water, and add 1 tsp salt. Bring the pot of water to a boil over medium-high heat. Boil the potatoes until tender (8-10 minutes).
  • Drain the potatoes in a colander and let them cool until they are still warm bu no longer steaming.
  • While the potatoes are cooling, chop the parsley, basil, and green onion.
  • Place the drained and slightly cooled potatoes in a bowl. Pour the vinaigrette over top and stir to coat. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the dressing.
  • Finally, add the chopped herbs and stir to combine. Taste and adjust the salt and pepper to your liking. Serve warm or refrigerate until ready to serve.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Sodium: 767mg | Fiber: 4g

How to Make Herby Potato Salad – Step by Step Photos

lemon dijon vinaigrette ingredients in a bowl

Prepare the vinaigrette first. Add ¼ cup olive oil, 2 Tbsp lemon juice, 1 Tbsp red wine vinegar, 2 tsp Dijon mustard, 1 clove garlic (minced), ¼ tsp salt, and ¼ tsp freshly cracked pepper in a bowl.

Whisked lemon Dijon vinaigrette in a bowl.

Whisk the ingredients together until smooth, then set the dressing aside.

baby potatoes sliced in half on a cutting board.

Wash and slice 1.5 lbs. baby potatoes in half. If using a different variety of potatoes, cut them into 1-inch cubes.

Salt being sprinkled into a pot with potatoes and water.

Add the potatoes to a pot, cover with water, then add 1 tsp salt to the water. Bring the pot of water up to a boil over medium-high heat. Boil the potatoes until fork tender (about 8-10 minutes, depending on the size), then drain in a colander.

Boiled potatoes draining in a colander.

Allow the potatoes to cool until warm, but no longer steaming.

Chopped herbs on a cutting board.

While the potatoes are cooling, chop about 2 Tbsp each of your fresh herbs (this is flexible, you can use more or less to your liking).

Dressing being poured over the potatoes in a bowl.

Transfer the drained and slightly cooled potatoes to a bowl and pour the dressing over top. Stir until the potatoes are coated. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the vinaigrette.

Herbs added to the potato salad in the bowl.

Add the chopped herbs to the potato salad and stir to combine. Give it a taste and adjust the salt or pepper if needed.

Overhead view of a platter full of potato salad with a fancy serving spoon.

The post Herby Potato Salad appeared first on Budget Bytes.

Loaded Potato Soup

Loaded Potato Soup is like your favorite baked potato with all the fixins, like bacon, sour cream, green onion, and cheese, but in a bowl!

The post Loaded Potato Soup appeared first on Budget Bytes.

Loaded baked potatoes are amazing, but you can’t cozy up and warm your hands on it like you can with a big bowl of soup! So let’s turn that baked potato into a thick and creamy, warm and cozy, delicious and filling bowl of Loaded Potato Soup to get us through the last couple months of winter. This soup has all the usual fixins like bacon, sour cream, cheddar cheese, and green onion all piled into a thick and velvety potato soup base. Soooo cozy!

a bowl of loaded potato soup topped with bacon, cheese, and green onion.

What Kind of Potatoes are Best for Potato Soup?

I chose to use russet potatoes for my potato soup for a few reasons. They mash easily and are a bit starchier than other potato varieties, which helps make a nice thick soup. Youkon Gold, which are slightly starchy and slightly waxy and hold their shape better, so they are a good option if you like your soup to be more on the chunky-soupy side rather than thick and velvety.

Looking for a Sweet Potato Soup? Check out my Creamy Sweet Potato Soup.

It’s All About the Bacon

Using a little bit of bacon in this recipe goes a long way toward adding richness and smoky flavor to every bowl. I used only a ¼ pound of bacon to add flavor while keeping the recipe budget-friendly, but you can certainly use ½ pound or even a whole pound if you’re a bacon lover!

What Else Can I Add to Potato Soup?

I love recipes that allow for fun add-ins or toppings, and this loaded potato soup is definitely one of them! Here are a few other ingredients that you can add, if you have them on hand:

A ladle of potato soup being lifted from the pot.
overhead view of a bowl of loaded potato soup with toppings.

Loaded Potato Soup

Loaded Potato Soup is like your favorite baked potato with all the fixins, like bacon, sour cream, green onion, and cheese, but in a bowl!
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $6.16 recipe / $1.02 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 1.5 cups each
Calories 538kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 4 oz. bacon $1.37
  • 1 yellow onion, diced $0.32
  • 4 cloves garlic, minced $0.32
  • 3 Tbsp butter $0.33
  • 1/4 cup all-purpose flour $0.03
  • 2 cups chicken broth $0.26
  • 2 cups whole milk $0.40
  • 2 lbs. russet potatoes, peeled & diced $1.20
  • 1/2 tsp smoked paprika $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 1/2 tsp salt (or to taste) $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 cup sour cream $0.37
  • 4 oz. cheddar cheese, shredded $1.15
  • 3 green onions, sliced $0.30

Instructions

  • Add the bacon to a large soup pot and cook over medium heat until brown and crispy. Use a slotted spoon to transfer the bacon to a clean bowl or plate, leaving the bacon grease in the pot.
  • While the bacon is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot after the bacon has been removed and cook over medium heat in the bacon grease until the onions are soft and translucent.
  • Add the butter and flour to the pot and continue to stir and cook over medium heat for about two minutes to form a roux.
  • Add the chicken broth and milk to the pot and whisk to dissolve all of the flour and butter.
  • Add the diced potatoes to the pot, cover, and turn the heat up to medium-high to bring the broth up to a boil. Once boiling, turn the heat down to medium-low and let the potatoes simmer for 15 minutes, or until they are very tender (easily pierced with a fork).
  • Use a potato masher or immersion blender to mash the potatoes until the soup is to your desired thickness.
  • Season the soup with smoked paprika, cayenne, salt, and pepper. Once seasoned, stir in the sour cream.
  • Serve the soup hot and top each bowl with the crumbled bacon, sliced green onions, and cheddar cheese.

Nutrition

Serving: 1.5cups | Calories: 538kcal | Carbohydrates: 39g | Protein: 12g | Fat: 38g | Sodium: 736mg | Fiber: 3g
A spoon stirring a bowl of loaded potato soup.

How to Make Potato Soup – Step by Step Photos

browned bacon in the bottom of a soup pot

This recipe starts with BACON! Cook ¼ lb. of bacon in a soup pot over medium heat until brown and crispy. Remove the bacon with a slotted spoon to a clean bowl or plate and leave the bacon grease in the pot.

Diced onion and minced garlic added to the pot with bacon grease.

While the bacon is cooking, dice one yellow onion and mince four cloves of garlic. Add them to the pot after removing the bacon and continue to sauté over medium heat in the bacon grease until the onions are soft and translucent.

Flour and butter added to the soup pot.

Next, add 3 Tbsp butter and 3 Tbsp flour to the onions and garlic. Continue to cook and stir over medium heat for about two minutes. The butter and flour will form a roux that helps thicken the soup.

Diced Potatoes on a cutting board

While the onions are sautéing, peel and dice 2 lbs. russet potatoes into ½-inch cubes. The smaller the cubes, the faster they’ll cook.

broth in the soup pot, milk being poured in.

Add 2 cups chicken broth and 2 cups whole milk to the pot. Whisk to dissolve all the flour and butter, then add the diced potatoes.

Simmered potato soup in the pot.

Simmer the potatoes in the soup for about 15 minutes, or until they are VERY soft. The total time needed will depend on the size of your potato cubes, but you need to let them simmer until they’re easily pierced with a fork so that they’ll be easily washable.

Potato masher in the pot of soup.

Use a potato masher or immersion blender to partially mash the potatoes or until the soup is to your desired thickness (some like it chunky, some like it smooth!).

Seasonings added to the soup.

Then it’s time to add some more seasoning. I added ½ tsp smoked paprika, ¼ tsp cayenne pepper, ½ tsp salt, and ¼ tsp freshly cracked pepper.

sour cream added to the soup.

And lastly, to make the soup extra creamy and extra baked-potato-like, stir in ½ cup sour cream.

A pot of potato soup with toppings added.

Slice three green onions and shred about 4oz. of cheddar cheese. Add the green onion, cheese, and crispy bacon to each bowl (or to the pot if you want to make a nice presentation for the dinner table).

close up of a ladle full of loaded potato soup.

Delish!

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Creamy Sweet Potato Soup

This luxurious and creamy sweet potato soup features warm spices and oven roasted sweet potatoes for maximum flavor and natural sweetness.

The post Creamy Sweet Potato Soup appeared first on Budget Bytes.

There’s nothing I love more than a cozy soup. …Except maybe a cozy soup that is also inexpensive. ;) For this Creamy Sweet Potato Soup I amped up the natural flavor and sweetness of sweet potatoes through roasting, added a few warm spices, then finished it off with a dose of luxurious heavy cream. The combo is just perfection. And don’t worry, if you can’t do heavy cream there are definitely options!

three bowls of sweet potato soup

Roasted Sweet Potatoes for Extra Flavor

There are a lot of ways you can cook sweet potatoes before turning them into soup (steaming, boiling, sautéing, etc.) but I chose to roast the sweet potatoes for this soup because roasting significantly enhances their flavor. The natural sugars in the sweet potatoes begin to caramelize and the flavors in the potatoes intensify as they roast in the dry oven. It might take a little longer than simply boiling them, but the flavor payoff is worth it!

Heavy Cream Alternatives

I finished off my soup with a dose of heavy cream because I had it on hand, but have two no-cream options. You can either substitute with full-fat coconut milk (the kind in the can, not the kind meant as a dairy milk substitute) or just leave out the cream altogether. Truth be told, this soup was extremely delicious even before I added the cream!

Garnish Options

I garnished my soup with a little extra heavy cream and freshly cracked pepper, but those are totally optional. You could also add something green like chopped cilantro or chives. Or you could even drizzle a little flavored olive oil on there! I wouldn’t say no to adding a few croutons on top, either.

What to Serve with Sweet Potato Soup

This sweet potato soup makes the perfect “soup and salad” or “soup and sandwich” lunch. You could serve it with a salad like Autumn Kale and Apple Salad, or my Roasted Vegetable Salad. As for sandwiches, this would go great with a classic Veggie Sandwich or a Curry Chicken Salad sandwich.

One bowl of creamy sweet potato soup garnished with cream and pepper
One bowl of creamy sweet potato soup garnished with cream and pepper

Creamy Sweet Potato Soup

This luxurious and creamy sweet potato soup features warm spices and oven roasted sweet potatoes for maximum flavor and natural sweetness.
Course Dinner, Lunch, Side Dish, Soup
Cuisine American
Total Cost $4.11 recipe / $1.03 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 1.5 cups each
Calories 389kcal
Author Beth – Budget Bytes

Ingredients

  • 2 lbs. sweet potatoes $1.98
  • 2 Tbsp olive oil, divided $0.32
  • 1 yellow onion $0.32
  • 4 cloves garlic $0.32
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp smoked paprika $0.02
  • 1/8 tsp cayenne $0.02
  • 1/8 tsp cinnamon $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 4 cups chicken broth $0.52
  • 1/2 cup heavy cream $0.50
  • 1/4 tsp salt (or to taste) $0.02

Instructions

  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice the sweet potatoes in half lengthwise, then prick the skins a few times with a fork. Rub 1 tablespoon olive oil over all surfaces of the sweet potatoes, then place them face down on the baking sheet.
  • Transfer the baking sheet to the preheated oven and roast for 30 minutes. After roasting for 30 minutes, check to see if they are tender all the way through (pierce with a fork). If not tender, return them to the oven for about 10 minutes and check again. Total roasting time will depend on the size of your potatoes. Allow the sweet potatoes to cool slightly after roasting.
  • While the sweet potatoes are cooling, dice the onion and mince the garlic. Add the onion and garlic to a skillet along with the remaining 1 tablespoon olive oil. Sauté the onion and garlic over medium heat until the onions are soft.
  • Add the cumin, smoked paprika, cayenne, cinnamon, and pepper to the skillet with the onions and garlic, and continue to sauté for about a minute more.
  • Scoop the slightly cooled sweet potato flesh out of their skins and into a blender (6 cup capacity or larger). Also add the onion mixture and 2 cups chicken broth (swirl a little bit of the broth in the skillet first to pick up all the spices). Purée the mixture until smooth.
  • Transfer the puréed sweet potato mixture to a soup pot and add an additional 1 to 2 cups chicken broth (less for a really thick soup, more for a more liquid soup). Heat the soup through over medium heat.
  • Stir the heavy cream into the soup, then taste and adjust the salt or pepper if needed. Serve hot.

Nutrition

Serving: 1.5cups | Calories: 389kcal | Carbohydrates: 51g | Protein: 6g | Fat: 19g | Sodium: 1144mg | Fiber: 7g

How to Make Sweet Potato Soup – Step by Step Photos

Prepped sweet potatoes on a baking sheet

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice the sweet potatoes in half lengthwise, then prick the skins a few times with a fork. Drizzle one tablespoon olive oil over the sweet potatoes and then rub them to coat all surfaces. Place the sweet potatoes cut sides down on the baking sheet.

roasted sweet potatoes on a baking sheet

Roast the sweet potatoes in the oven for 30 minutes. Check to make sure the potatoes are tender all the way through (pierce with a fork). If not cooked through, return the potatoes to the oven for another 10 minutes and check again. Total roasting time will depend on the size of the potatoes. (I flipped the potatoes in the photo above so you can see how caramelized they get on the bottom.) Let the sweet potatoes cool slightly.

Sautéed onion and garlic in a skillet

While the sweet potatoes are cooling, dice one yellow onion and mince four cloves of garlic. Add the onion and garlic to a skillet along with the remaining tablespoon of olive oil. Sauté over medium heat until the onions have softened.

Spices added to the sautéed onion and garlic

Add ½ tsp cumin, ¼ tsp smoked paprika, ¼ tsp freshly cracked pepper, ⅛ tsp cayenne, ⅛ tsp cinnamon to the onions and garlic. Continue to sauté for one minute more, then remove the skillet from the heat.

Sweet potato scooped into a blender

Scoop the roasted sweet potatoes out of their skins and into a blender (6-cup capacity).

onions and broth added to the blender

Add the sautéed onion, garlic, and spices to the blender, along with 2 cups chicken broth. Swirl a little of the broth in the skillet first to pick up all those spices.

Puréed sweet potatoes in the blender

Blend the sweet potatoes, onion, garlic, and broth until smooth.

puréed sweet potatoes in a pot, broth being added

Transfer the puréed sweet potato mixture to a soup pot and add an additional 2 cups chicken broth (if you want your soup extra thick, just add one cup of broth).

Cream being stirred into the soup

Heat the soup through over medium heat, then stir in ½ cup heavy cream. Give the soup a taste and add salt or extra pepper as needed (I added ¼ tsp salt). Enjoy hot!

Three bowls of creamy sweet potato soup on a blue background

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Parmesan Roasted Potatoes

Parmesan Roasted Potatoes are an easy, inexpensive, and flavorful side dish for breakfast, lunch, or dinner.

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Potatoes have gotten a bad rap over the past couple of decades, but they’re truly one of my favorite ingredients. They’re inexpensive, they don’t spoil quickly, they’re versatile, and super easy to cook. These Parmesan Roasted Potatoes are about as easy as it gets when it comes to budget-friendly side dishes. A simple mix of grated Parmesan, garlic powder, paprika, salt, and pepper makes a deliciously crispy coating on the potatoes once roasted. You can eat these potatoes as a side with your dinner, a snack dipped in ketchup, or even as the base of a breakfast bowl. However you eat them, just be careful because these little guys are addictive!

Originally published 11-1-2009, updated 1-27-2022.

Parmesan roasted potatoes on a baking sheet garnished with parsley

What Kind of Potatoes to Use

I’ve made these Parmesan Roasted Potatoes with just about every type of potato available and they’re always great. Russet potatoes will be the least expensive, but they do produce a slightly drier texture potato. Red potatoes, like the ones used in the photographs in this post, have a slightly creamier texture that is absolutely perfect. Yukon gold and baby creamer potatoes also work well.

Grated or Shredded Parmesan?

I used grated Parmesan from a can here, because that’s the most affordable type, but if you have access to freshly shredded Parmesan your potatoes will only be that much more delicious! Shredded Parmesan doesn’t stick to the potatoes quite as well, so you’ll want to take extra care not to stir the potatoes too early, before the Parmesan has baked into a crust on the potatoes.

Seasoning Options

I left the seasonings very simple in the recipe below with just salt, pepper, garlic powder, and a little paprika for color. If you want to punch up the flavor you could sprinkle on some Italian seasoning, Cajun seasoning, Greek seasoning, garlic herb seasoning, ranch seasoning, or steak seasoning. There are no rules when it comes to how much, just sprinkle it on liberally and measure with your heart!

What to Serve with Parmesan Roasted Potatoes

As I mentioned in the introduction, these roasted potatoes are a wonderful all-purpose side dish for breakfast, lunch, or dinner. They’d go great with something like Homemade Meatloaf, Ranch Turkey Burgers, Baked Chicken Drumsticks, BBQ Cheddar Chicken, or Creamy Mushroom Chicken.

Parmesan Roasted Potatoes in a bowl

Parmesan Roasted Potatoes in a bowl

Parmesan Roasted Potatoes

Parmesan Roasted Potatoes are an easy, inexpensive, and flavorful side dish for breakfast, lunch, or dinner.
Course Dinner, Side Dish
Cuisine American
Total Cost $3.83 recipe / $0.96 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 259kcal
Author Beth - Budget Bytes

Ingredients

  • 2 lbs. red potatoes $2.58
  • 2 Tbsp olive oil $0.32
  • 1/3 cup grated Parmesan $0.59
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp paprika $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp Freshly cracked black pepper $0.02
  • 2 Tbsp chopped fresh parsley (optional) $0.20

Instructions

  • Preheat the oven to 400ºF. Wash the potatoes, then cut into 1-inch pieces. Place the chopped potatoes in a large bowl
  • In a small bowl, stir together the grated Parmesan, garlic powder, paprika, salt, and pepper.
  • Drizzle the olive oil over the potatoes, then toss to coat. Sprinkle the Parmesan mixture over the potatoes, then toss to coat again.
  • Spread the potatoes out over a large baking sheet (lined with parchment for easy cleanup, if desired) with cut sides facing down.
  • Roast the potatoes in the oven for 30 minutes then give them a good stir. Return the potatoes to the oven and roast for an additional 5-10 minutes, or until well browned.
  • Season the potatoes with another pinch of salt, if desired, then garnish with parsley and serve.

Nutrition

Serving: 1Serving | Calories: 259kcal | Carbohydrates: 37g | Protein: 8g | Fat: 10g | Sodium: 315mg | Fiber: 4g

Parmesan Roasted Potatoes on a baking sheet being scooped up with a spatula

How to Make Parmesan Roasted Potatoes – Step by Step Photos

Diced potatoes in a bowl

Preheat the oven to 400ºF. Wash 2 lbs. red potatoes, then cut them into 1-inch pieces. Place the potatoes in a large bowl.

Parmesan and spices in a bowl

In a small bowl, stir together 1/3 cup grated Parmesan, ½ tsp garlic powder, a ½ tsp paprika, 1/4 tsp salt, and ¼ tsp freshly cracked pepper.

Seasoning being sprinkled over potatoes in the bowl

Drizzle 2 Tbsp olive oil over the potatoes and toss to coat. Next, sprinkle the Parmesan mixture over the potatoes and toss to coat again.

seasoned potatoes on a baking sheet

Spread the Parmesan coated potatoes out over a baking sheet (line with parchment for easy cleanup, if desired). To increase the cheesy crust formation, I like to start the potatoes with all cut sides facing down.

finished roasted potatoes on the baking sheet

Roast the potatoes in the fully preheated 400ºF oven for 30 minutes, then stir. Return the potatoes to the oven and roast for 5-10 minutes more, or until they’re well browned. Total cooking time for the Parmesan Roasted Potatoes will depend on the size of your pieces, but they’re done when they’re nicely golden brown and crispy.

close up of parmesan roasted potatoes garnished with parsley

Season with another pinch of salt, if needed, then garnish with chopped fresh parsley and serve! 

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Garlic Parmesan Oven Fries

What doesn’t taste better when covered in garlic and Parmesan?? This classic flavor combo gives these oven-baked fries a one-two punch of savory umami flavor that makes you just want more and more… And don’t get me wrong, I’d be more than happy to just eat a huge plate full of these Garlic Parmesan Fries on […]

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What doesn’t taste better when covered in garlic and Parmesan?? This classic flavor combo gives these oven-baked fries a one-two punch of savory umami flavor that makes you just want more and more… And don’t get me wrong, I’d be more than happy to just eat a huge plate full of these Garlic Parmesan Fries on their own, but you might as well serve them next to an equally epic sandwich for a totally brag-worthy meal. Suggestions for delicious sammies and dipping sauces to pair with your fries are included below! 👇

Originally posted 2-18-2016, updated 9-22-21.

a hand dipping one garlic parmesan fry into ketchup next to a pile of fries

Are Oven Baked Fries Crispy?

Thick-cut oven-baked fries like these are not crispy like their deep-fried counterpart. That’s just the nature of baking versus deep frying. They’ll get a little crispy along the edges and coating them in grated Parmesan does go a long way toward giving the potato a lot of texture so you won’t really miss the ultra-crispy deep-fried texture. 

Seasoning Ideas for Oven Fries

What I love about these baked fries is that you can change the seasoning to be almost any flavor you like. Keep in mind the extra texture that the Parmesan gives to the fry when deciding whether to include Parmesan in your seasoning mix. Some other french fry flavor ideas are:

What to Serve with Garlic Parmesan Fries

These Garlic Parmesan Fries are pretty spectacular and they deserve to be on a plate next to something equally as delish. Try pairing them with Bacon Ranch Turkey Burgers, Mediterranean Turkey Burgers, Baked Spicy Chicken Sandwiches, Sloppy Joes Plus, or Vegetarian French Dip Sandwiches

Want an awesome sauce to dip your fries in? Try some Comeback Sauce, Homemade Ranch Dressing, or 5 Minute Nacho Cheese Sauce

Side view of a pile of Garlic Parmesan fries with a small cup of ketchup

a hand dipping a fry into a cup of ketchup next to a pile of fries

Oven Baked Garlic Parmesan Fries

These oven-baked Garlic Parmesan Fries are the perfect side dish to any burger or sandwich, or just piled high with your favorite toppings!
Total Cost $1.55 recipe / $0.78 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 387kcal
Author Beth - Budget Bytes

Ingredients

  • 2 russet potatoes (about ⅔ lb. each) $1.08
  • 2 Tbsp olive oil $0.16
  • 2 tsp dried oregano $0.20
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated Parmesan $0.22

Instructions

  • Preheat the oven to 425ºF. Wash the potatoes well then cut into ½-inch wide fries.
  • Place the cut fries in a large bowl and add the olive oil, oregano, garlic powder, salt, pepper, and Parmesan. Toss until the fries are coated in oil and seasoning.
  • Spread the seasoned fries out onto a large baking sheet covered in parchment paper.
  • Bake the fries for about 30 minutes, or until well browned, stirring once half-way through.
  • Serve hot! Optional garnish: chopped parsley and a pinch of Parmesan.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 56g | Protein: 9g | Fat: 16g | Sodium: 674mg | Fiber: 5g

baked garlic parmesan fries on a baking sheet garnished with parsley

How to Make Oven Baked Garlic Parmesan Fries – Step by Step Photos

Two russet potatoes on a cutting board, one cut into fries

Preheat the oven to 425ºF. Wash two russet potatoes and cut them into ½-inch wide “fries.”

Cut potatoes in a bowl with seasoning

Place the cut fries in a large bowl and add 2 tablespoons olive oil, 2 teaspoons dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon freshly cracked pepper, and 2 tablespoons grated Parmesan. Toss the fries until they’re evenly coated in oil and seasoning.

uncooked fries spread out on a parchment lined baking sheet

Line a large baking sheet with parchment paper. Spread the seasoned fries out over the baking sheet.

baked garlic parmesan fries on the baking sheet

Bake the fries in the fully preheated 425ºF oven for 30 minutes, or until nicely golden brown, stirring once halfway through.

close up view of garlic parmesan fries and a cup of ketcheup

Garnish the fries with a little chopped parsley and another pinch of grated Parmesan, if desired. Serve and enjoy!

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Curried Ground Beef with Peas and Potatoes

We used to eat these really delicious meat pies when we were growing up. I’m not sure exactly what was in them, but I do know that the mix had ground beef seasoned with curry powder, tender cubed potatoes, and sweet peas. It was so simple, hearty, filling, and one of my absolute favorite things […]

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We used to eat these really delicious meat pies when we were growing up. I’m not sure exactly what was in them, but I do know that the mix had ground beef seasoned with curry powder, tender cubed potatoes, and sweet peas. It was so simple, hearty, filling, and one of my absolute favorite things to eat. But these days I’m a busy person, so when I got the craving for those tasty meat pies I just whipped up the curried ground beef filling and ate it in a bowl instead of fiddling with dough and stuffing it into hand pies. It was still totally satisfying and way easier. There are a few different ways you can serve this curried ground beef, so keep reading to see some options!

Originally posted 10-10-2012, updated 9-4-2021.

curried ground beef with peas and potatoes in a skillet with a serving spoon

What Kind of Beef to Use

Since the spices and aromatics are going in the skillet before the beef, you won’t want to have to drain off any fat after browning the ground beef, or else you’ll lose some of the flavor. For that reason, you’ll want to use a lower fat ground beef, maybe 10-15% max. Having some fat is good for flavor, but you don’t want it pooling in the bottom of the skillet.

What Kind of Curry Powder to Use

Curry powder blends can vary a LOT from brand to brand, so it’s important to choose one that you’re familiar with and that you know you like. The kind I happen to be using today is 365 brand curry powder, but I’ve also enjoyed Sharwood’s brand in the past. You can use a mild curry powder, or spicy if you prefer. If you’d like to try making your own homemade curry powder, here is a great recipe for homemade curry powder from Spice it Up.

How to Serve Curried Ground Beef with Peas and Potatoes

This dish is quite filling on its own since it contains meat, potatoes, and vegetables, but I like to add a little bread on the side. I love serving naan with this curried ground beef so I can scoop up some of the beef mixture with the piece of naan and get everything in one bite (just like those meat pies I used to eat, but open-faced!). You could also serve the curried beef over a bed of rice for a little extra inexpensive filler. 

Can I Add More Vegetables?

Yes! This mixture is so flexible. If you want to incorporate a few extra vegetables, consider adding a diced onion, sliced carrots, and maybe even broccoli. If you want to swap out the potatoes for a lower carb option, you can use small cauliflower florets.

curried ground beef with peas and potatoes in a bowl with naan in the side

curried ground beef with peas and potatoes in a skillet with a serving spoon

Curried Ground Beef with Peas and Potatoes

Meat and potatoes come together with savory curry powder in this super simple weeknight curried ground beef skillet.
Total Cost $7.91 recipe / $1.32 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 1 cup each
Calories 293kcal
Author Beth - Budget Bytes

Ingredients

  • 4 cloves garlic, minced $0.32
  • 1 tsp grated fresh ginger $0.10
  • 2 Tbsp cooking oil $0.08
  • 1 Tbsp curry powder $0.30
  • 1 tsp turmeric $0.10
  • 1/4 tsp crushed red pepper (optional) $0.02
  • 1 lb. ground beef (15% fat or less) $5.49
  • 1 russet potato (¾ lb.) $0.63
  • 1 cup beef broth $0.13
  • 1 cup frozen peas $0.50
  • 1/2 tsp salt $0.02
  • 2 green onions, sliced (optional) $0.22

Instructions

  • Add the minced garlic, grated ginger, and cooking oil to a large deep skillet. Sauté the garlic and ginger over medium heat for 1-2 minutes. Add the curry powder, turmeric, and crushed red pepper and sauté for one minute more.
  • Add the ground beef to the skillet with the spices and sauté until the beef is cooked through.
  • While the beef is cooking, peel and cube the potato into ½-inch pieces.
  • Add the cubed potato and beef broth to the skillet. Stir to combine with the ground beef. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a boil.
  • Once the broth reaches a boil, turn the heat down to medium-low and allow it to continue to simmer for 10 minutes with the lid in place (stir occasionally). After ten minutes, the potatoes should be tender. Remove the lid and simmer for a few more minutes, or until most of the broth is evaporated.
  • Finally, stir the frozen peas into the beef and potato mixture and heat through. Give the curry beef a taste and add salt to taste (about ½ tsp). Top with sliced green onions and serve hot.

Nutrition

Serving: 1cup | Calories: 293kcal | Carbohydrates: 12g | Protein: 16g | Fat: 20g | Sodium: 399mg | Fiber: 2g

close up of a scoop of curried ground beef with peas and potatoes in front of the skillet

How to Make Curried Ground Beef with Peas and Potatoes – Step By Step Photos

Minced garlic and grated ginger in a skillet with oil

Start by mincing four cloves of garlic and grating about 1 teaspoon fresh ginger. Add the garlic and ginger to a skillet with 2 tablespoons of cooking oil. Sauté the garlic and ginger over medium heat for one to two minutes.

Spices added to the skillet with garlic and ginger

Next, add 1 tablespoon curry powder, 1 teaspoon turmeric, and ¼ teaspoon crushed red pepper (optional) to the skillet. Continue to sauté over medium heat for about one more minute to toast the spices.

Browned ground beef in the skillet

Add one pound of ground beef to the skillet and continue sautéing until it is cooked through.

Cubed potato on a cutting board

While the beef is browning, peel and cube one russet potato into ½-inch pieces. My potato was about ¾ lb. total, but it’s flexible so you can add a little more or less if you have it.

cubed potato in the skillet with beef, broth being poured in the side

Once the beef is browned, add the cubed potato and one cup beef broth. Stir to combine.

Spatula pulling beef and potatoes to the side to show no liquid in the skillet

Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low and let the skillet simmer for about 10 minutes, with the lid in place, stirring occasionally. After ten minutes the potatoes should be nice and tender. Remove the lid and let it simmer a few more minutes, or until most of the broth is evaporated.

Frozen peas being poured into the skillet

Add one cup of frozen peas to the skillet and stir to combine, then allow the peas to heat through.

Finished curried beef with peas in the skillet with a spatula

Give the curried beef with peas and potatoes a taste and add salt to your liking (I added about ½ teaspoon). 

curried ground beef with peas and potatoes in a skillet with a serving spoon

Top with sliced green onions and enjoy!

Side view of a bowl of curried beef with peas, naan in the side of the bowl

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Loaded Smashed Potatoes

These loaded smashed potatoes are boiled until tender and fluffy, baked until golden and crispy, and piled high with toppings!

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Um, if you’ve never had smashed potatoes before, let this be a sign from the universe that you need to make them immediately. These tasty little taters are boiled until fluffy and tender on the inside, then smashed and baked until crispy on the outside. Then I went one step further (because of course I did) and loaded them up with my favorite baked potato fixins’. These Loaded Smashed Potatoes are everything I’ve ever wanted.

Close up of loaded smashed potatoes on the baking sheet

What Kind of Potatoes Work Best for Smashed Potatoes

I highly suggest splurging a little on small baby potatoes, the kind that are about the size of a golf ball. They cook quickly and have the perfect skin to flesh ratio to make these smashed potatoes just right. Plus, they are always so smooth and creamy on the inside.

Loaded Potato Topping Ideas

I kept my smashed potato toppings fairly simple because I like to work with what I have on hand. I seasoned with some Everything Bagel Seasoning, then topped with cheddar, sour cream, and green onion. Here are some other toppings you can try:

  • Bacon
  • BBQ Sauce
  • French Fried Onions
  • Pepperoni
  • Chili
  • Salsa
  • Jalapeños
  • Chopped Sweet Onion
  • Pesto
  • Blue Cheese
  • Salsa
  • Spinach Dip

Seasoning Substitutions

If you can’t find everything bagel seasoning at a store, here is a recipe for homemade everything bagel seasoning. Or, if you want to use something else, you could use Montreal Steak Seasoning (a similarly chunky seasoning mix), or maybe a little ranch seasoning (mix with the oil before brushing onto potatoes). Another option is to do a simple classic mix of garlic powder, smoked paprika, salt, and pepper.

What to Serve with Smashed Potatoes

The classic flavors in these smashed potatoes go with so many different meals and they can add a fun twist to your usual “meat and potatoes” dinner. Try them with my Baked Chicken Drumsticks, Honey Mustard Chicken Wings, Brown Sugar Roasted Pork Loin, Easy BBQ Chicken Sandwiches, or Homemade Chicken Nuggets. Or just serve them on their own as a snacky-snack for movie night or something. ;)

Side view of loaded smashed potatoes on a baking sheet
overhead view of loaded smashed potatoes on the baking sheet

Loaded Smashed Potatoes

These loaded smashed potatoes are boiled until tender and fluffy, baked until golden and crispy, and piled high with toppings!
Total Cost $4.97 recipe / $0.99 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 4 potatoes each
Calories 276kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 lbs. baby potatoes $2.99
  • 2 tsp salt (for the boiling water) $0.05
  • 2 Tbsp olive oil $0.32
  • 1/2 Tbsp everything bagel seasoning $0.15
  • 1 cup shredded cheddar $0.85
  • 1/3 cup sour cream $0.39
  • 2 green onions, sliced $0.22

Instructions

  • Place the baby potatoes in a large pot and add enough water to cover the potatoes by one inch. Add 2 tsp salt to the water.
  • Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes for about 10 minutes, or until they are very tender. You can test the tenderness by piercing the potatoes with a fork. They need to be very tender so they smash easily.
  • While the potatoes are boiling, preheat the oven to 425ºF. Line a large baking sheet with parchment paper. Combine the olive oil and everything bagel seasoning in a small bowl.
  • Drain the potatoes and let them cool for about few minutes, then transfer them to the baking sheet. Use a heavy-bottomed glass or a potato masher to smash each potato until it's relatively flat.
  • Brush the olive oil and seasoning over the surface of the smashed potatoes
  • Bake the smashed potatoes in the preheated 425ºF oven for about 30 minutes, or until the edges are golden brown and crispy.
  • Remove the potatoes from the oven, then top with the shredded cheese. Return them to the oven for a few more minutes, or just until the cheese is melted.
  • Finally, top each potato with a tiny dollop of sour cream and sliced green onions, then serve!

Notes

*the sodium content listed below includes the salt added to the boiling water, most of which is discarded when the potatoes are drained.

Nutrition

Serving: 4potatoes | Calories: 276kcal | Carbohydrates: 25g | Protein: 9g | Fat: 16g | Sodium: 1171mg | Fiber: 3g

How to Make Loaded Smashed Potatoes – Step by Step Photos

Baby potatoes in a pot with water

Place 1.5 lbs. baby potatoes in a pot and add enough water to cover them by one inch. Also add 2 tsp salt to the water to season the potatoes as they cook. Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes for about 10 minutes, or until they are very tender (test with a fork). Drain the potatoes in a colander.

Olive oil and everything bagel seasoning in a bowl

While the potatoes are boiling, preheat the oven to 425ºF. Line a large baking sheet with parchment paper. Combine 2 Tbsp olive oil and ½ Tbsp everything bagel seasoning in a small bowl.

boiled potatoes on the baking sheet being smashed with a glass

Transfer the drained potatoes to the baking sheet and use a heavy-bottomed glass to smash them until they’re sort of flattened.

Seasoned oil being brushed over the smashed potatoes

Brush the oil and seasoning over the surface of the smashed potatoes.

Baked smashed potatoes being topped with cheese

Bake the smashed potatoes in the preheated 425ºF oven for about 30 minutes, or until they’re golden brown and crispy on the edges. Then remove them from the oven and top with shredded cheese (about 1 cup total). Return them to the oven for a few more minutes to melt the cheese.

Final smashed potatoes topped with sour cream and green onion

Once the cheese is melted, remove them from the oven again and top each potato with a tiny dollop of sour cream, then sprinkle sliced green onions over top.

loaded smashed potatoes on a plate with a chicken drumstick

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