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Air fryer breakfast potatoes are quick, easy and delicious. They are perfect for breakfast or brunch but work just as well served as a side dish for dinner. Ingredients and Substitutions This easy recipe can really be made as simply or as elaborate as…
Air Fryer Baked Potato is crispy on the outside with the perfect fluffy interior, just begging for butter. This is the easiest way to make a baked potato and requires a fraction of the cooking time an oven baked potato does. Ingredients and Substituti…
Crisp and golden on the outside and fluffy and tender on the inside, these air fryer roasted potatoes are the ultimate side dish. Ready in 35 minutes, these are the best air fryer potatoes, ever! Ingredients and Substitutions How to make roasted potat…
When the weather starts cooling down, it’s time to get in the kitchen to whip up cozy, comforting recipes. These fall dinner ideas are guaranteed to keep your family happy and nourished. We have you covered for everything from hearty stews…
These easy Instant Pot recipes are all packed with flavor and so simple to make. If you’ve ever used in an Instant Pot (or a pressure cooker), you’ll know they are every busy cook’s dream appliance. Tough cuts of meat and dishes that…
Air fryer potatoes are soft on the inside, crispy on the outside, and made for dipping. They’re the perfect side for any meal!
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Potatoes, or “spuds” as my Irish brother-in-law affectionately calls them, are truly a favorite for just about everyone. Potatoes can be cooked 1,000 ways and they always steal the show! These air fryer potatoes are proof of that. Soft on the inside and crispy on the outside, they’re like mini baked potatoes. They are seriously delicious dipped in ketchup, mayo, or Comeback Sauce. This air fryer potato recipe is great to use with whatever potatoes you have on hand, making it the perfect recipe for fridge clean out day.
Listen, we love roasted potatoes. They’re simple and delicious. But sometimes you need potatoes right now, and roasting just isn’t quick enough. Using an air fryer, these potatoes are roasted to perfection in less than half the time. So, the next time you have a potato emergency, this air fryer potato recipe is here for you. You can thank us later!
Here’s what you’ll need to make air fryer potatoes:
We did not do this, but cutting and soaking potatoes in cold water releases some of the starches and can make the potatoes crispier! Our potatoes were more like tiny bites of the perfect baked potato!
We love the seasoning mix listed in the recipe below, but the sky is the limit! Here are some other ways you can season your air fryer potatoes:
These air fryer potatoes are a great side dish for breakfast, lunch, or dinner. They go great with dishes like Breakfast Frittatas, Air Fryer Bacon, Homemade Meatloaf, or Baked Chicken Drumsticks.
Or, if you want to just add some dip and serve them as a snack, try dipping them in Comeback Sauce, Lemon Dill Tahini Dressing, Chimichurri Sauce, or Homemade Ranch Dressing.
See how we calculate recipe costs here.
Preheat the air fryer to 400°F for 4 minutes. Quarter 1 lb. of baby potatoes.
Add the potatoes to a large bowl. Toss the quartered baby potatoes with 1/2 Tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp onion powder, and a pinch of salt and pepper.
Cook for 15 minutes in the air fryer, until golden brown with crispy edges, stopping halfway through to shake. Garnish with 1 tsp minced fresh parsley and additional salt and pepper, if needed.
These air fryer potatoes are the ultimate crispy side dish!
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This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It’s perfect for the seasonal transition!
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These hot and cold spring days have me feeling all kinds of confused about what to make for dinner. One day it’s warm and sunny, and the next it feels like winter all over again. But no matter the mood, I feel like soup is always the right answer, and this Ham and Potato Soup is a crowd pleaser. Creamy but not too heavy, and loaded with fresh veggies and salty ham, this soup is perfect for this transitional season!
This rich and creamy soup is made from a base of vegetable broth enriched with milk and butter and stuffed to the brim with fresh veggies, chunky potatoes, and salty ham. It’s real belly-warming food, perfect for taking the chill off!
Here’s what you’ll need to make ham and potato soup:
The best potato for any given soup really depends on the texture you’re after.
You may not need any salt depending on the ham you’re using, so taste often and adjust as you see fit. Between the salted butter, bouillon, and the ham from our Baked Ham recipe, I didn’t have a need for more than a pinch of additional salt.
I chose to thicken this soup with what’s known as a “blonde roux.” It’s a mixture of butter and flour that is cooked over medium-low heat until it juuust starts to change color from white to blonde. This deepens the flavor of the soup without overpowering the natural flavor of the other ingredients.
See how we calculate recipe costs here.
In your stock pot, add 2 Tbsp olive oil on medium heat. Add 2 peeled and diced carrots, 3 diced stalks celery, and 1 diced small white onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
Add 2 peeled and diced potatoes, 6 cups vegetable broth, and 2 cups diced cooked ham in the stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, about 15 minutes. Stir in your 1 tsp black pepper.
Melt 2 Tbsp salted butter in a separate medium-size saucepan over medium-low heat. Whisk in 1/4 cup all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in 2 cups milk and cook for about 4 minutes until thick and warm.
Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add parsley, additional salt, and pepper if needed and enjoy!
This creamy ham and potato soup is perfect for the changing seasons!
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Make those potatoes go the extra mile with this cheesy potato casserole! Fit to serve a crowd, this casserole is the ultimate comfort food.
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Make those potatoes go the extra mile with this creamy, cheesy potato casserole! Fit to serve a crowd, this potato casserole recipe is comfort food at its best. The crunchy, cheesy topping is a little sweet, a lot savory, and makes this the perfect side for Easter, Thanksgiving, or Christmas.
Diced potatoes are blanketed in a sauce made from cheddar cheese, milk, and sour cream; seasoned with onions and garlic; and topped with crunchy corn flake cereal. It’s the ultimate cheesy, creamy, and crunchy side dish. So grab a 5 lb. bag or potatoes and get cooking!
This is a great recipe for using up leftovers. Got some bacon or ham burning a hole in your refrigerator? Throw it in! You can swap the sour cream for Greek Yogurt if that’s what you have on hand. And feel free to top it with any leftover herbs you have lying around– parsley, chives, or scallions would all be delicious!
Serve this creamy, cheesy potato casserole with Air Fryer Chicken Breasts, Classic Homemade Meatloaf, or some Turkey Meatballs. It’s also great for breakfast with Fried Eggs or Maple Sage Breakfast Sausage.
Store leftover potato casserole tightly covered with aluminum foil in the refrigerator for up to 5 days, or you can wrap it in a double-layer of plastic wrap and aluminum foil to store in the freezer for up to 3 months. You can reheat it covered with foil in a 350°F oven for 20-30 minutes, or until warmed through and bubbly.
See how we calculate recipe costs here.
Preheat the oven to 375°F. Peel and dice 3 lbs. Yukon gold potatoes, finely chop 1/2 onion, and mince 2 cloves garlic.
Add the potatoes to a large pot of water. Bring to a boil, cooking for 8-10 minutes until fork tender. Strain in a colander. Then, transfer the potatoes to a greased 9×13 casserole dish.
While the potatoes are boiling, melt 1/4 cup butter in a large saucepan or pot over medium heat. Add in the onion and 1/2 tsp salt, and cook for a few minutes until softened. Add in the garlic and cook for a minute. Then, stir in 1/4 cup all-purpose flour.
Slowly pour in 2 cups milk while whisking to incorporate.
Add in 2 cups of cheese and 1/2 cup sour cream. Stir until melted and incorporated.
Pour the cheese sauce over the potatoes. Gently combine until the potatoes are fully coated.
Top with 1 cup crushed corn flake cereal and the remaining 1 1/2 cups of cheddar cheese.
Bake for 20 minutes until the cheese is bubbly.
This savory and cheesy potato casserole is the perfect side dish for your next brunch or dinner party!
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These 5-ingredient Air Fryer French Fries are simply seasoned and the perfect side dish for any meal!
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I really love french fries, but deep frying can be such a hassle. On busy weeknights when I’m craving a crispy side, I make these Air Fryer French Fries, and all my troubles just melt away! Seasoned simply with olive oil, garlic and onion powder, and salt, these fries pack a punch and are mess-free! This air fryer french fry recipe is the kind of easy side dish I’m serving up every week because it’s just so simple.
I don’t know about you, but I love my air fryer. It’s the perfect little hero appliance for all types of fried foods. If you hate a mess in the kitchen as much as I do, you need this air fryer french fries recipe in your life! These fries are just as crispy as if they came fresh from the fryer but without the hassle and burning eyes! This is the perfect recipe to use up those last few potatoes from that 5-pound bag in the pantry before they start sprouting.
You’re just 5 simple ingredients away from crispy, crunchy french fries! Here’s what you’ll need to make air fryer french fries:
This simple seasoning blend is quick, easy, and delicious, but you can also get creative with seasonings. Try:
To get the crispiest french fries in the air fryer, follow these tips:
Once cooked and cooled, these air fryer french fries can be stored in an air-tight container in the refrigerator for up to 5 days or frozen for longer storage. Reheat in a single layer in a 350°F air fryer for 3-5 minutes, or until warmed through and crispy. They’ll stay fresh in the freezer for up to 3 months and can be thawed overnight in the refrigerator before reheating.
See how we calculate recipe costs here.
Wash and dry 1 lb. of Russet potatoes, then slice them into 1/4-inch matchsticks.
Soak the cut potatoes in a large bowl of cool water for 15 minutes. While the potatoes soak, preheat the air fryer to 380°F.
Once the potatoes have finished soaking, pat them dry with paper towels. Place the potatoes in a large bowl, drizzle with 3 Tbsp of olive oil, and sprinkle with 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp salt. Toss to coat evenly.
Working in batches, arrange the fries in an even layer in the preheated air fryer and cook until golden brown and crispy, about 10-15 minutes. Repeat with the remaining fries until they have all been cooked. Serve immediately.
These fries are the ultimate weeknight hero. Simple, mess-free, and so flavorful!
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This creamy Slow Cooker Potato Soup is rich, comforting and hearty, plus the slow cooker does all the heavy lifting for you!
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I could literally eat a bowl of creamy potato soup every single day. There was a time when I would call my favorite lunch spots each week just to see if the “soup of the day” was potato soup! Yes, I was that hooked. But nothing, I mean absolutely nothing, beats the taste of homemade potato soup! Even better when the slow cooker does all the work for you. This Slow Cooker Potato Soup is rich, creamy, comforting, and absolutely delicious!
If you don’t have a slow cooker you can still enjoy a warm bowl of potato soup by making our stovetop Loaded Potato Soup recipe.
Here are the ingredients you need to make this delicious, velvety potato soup recipe!
There are several different toppings you can choose from to finish your creamy potato soup. Try any of these options: shredded cheddar cheese, sliced green onions or chives, sour cream, greek yogurt, chopped bacon, homemade croutons, or extra fresh cracked black pepper.
Just like many soup recipes, this slow cooker potato soup pairs well with a simple side salad, a Caesar salad, or even a fresh pasta salad like our Broccoli Pasta Salad with Tomato Vinaigrette. Soups and sandwiches are also a great combination. Try serving this potato soup with a Chicken Caesar Wrap or a gourmet Spinach and Feta Grilled Cheese!
Store any leftover potato soup in an airtight container in the refrigerator for up to five days. We would not recommend freezing this potato soup recipe. All the dairy and anything thickened with flour or cornstarch tends to separate upon thawing.
See how we calculate recipe costs here.
Wash and dice 2 celery stalks, peel and dice 2 carrots, dice 1 onion, and mince 3 garlic cloves.
Wash, peel, and chop 3 lbs. of Yukon gold potatoes into roughly ½ – ¾ inch chunks.
Add the potatoes, carrots, celery, onion, and the garlic to a 5 or 6 quart slow cooker or crock pot. Then add 1 tsp of Italian seasoning, 1 1/4 tsp of salt, and 1/2 tsp of freshly cracked black pepper to the slow cooker. Next pour 3 cups of chicken broth over the vegetables and spices in the slow cooker.
Stir all the ingredients together so that everything is evenly distributed. Place the lid on the slow cooker and cook on high for 3 hours. Once the potatoes are almost finished cooking, make a quick flour slurry by adding 2 Tbsp of flour and 2 Tbsp of water to a small bowl and whisking together until smooth and there are no lumps.
After the potato soup has cooked for 3 hours, check to make sure the potatoes are tender and can be easily pierced with a fork. Now add the flour slurry, 1/2 cup of heavy cream, and 1/2 cup of sour cream to the slow cooker. Stir well to combine, replace the lid, and continue to cook on high for an additional 10 minutes. During the last 10 minutes of cooking, while the slurry and heavy cream are thickening the soup, shred the cheddar cheese and slice 3 green onions.
Remove the slow cooker lid then use a potato masher to mash the potato chunks into smaller pieces.
Add ½ cup of the shredded cheese and half of the sliced green onions. Stir until the cheese has melted into the soup.
Taste the soup and adjust the salt or black pepper to your liking.
Use the remaining shredded cheese and green onions to garnish individual bowls. We also topped ours with a little soup cream and some freshly cracked black pepper. Simple, creamy, delicious, and SO GOOD!
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