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Tag Archives: Red baby potatoes

Salty & Tangy Potatoes

These Salt & Vinegar Roasted Potatoes are lightly tangy and feature kosher sea salt for more of a pop of flavor and wonderfully crunchy texture.

SALT & VINEGAR POTATOES

INGREDIENTS

For the potatoes

2 lbs. small red potatoes
1 C white vinegar
2-3 C Water
2 tsp Kosher Sea Salt, divided
1 Tbsp olive oil
1/2 tsp pepper
1 Tbsp chopped chives (optional)

SMOKY GARLIC MAYO

⅓ C Duke’s mayonnaise
1 garlic clove minced
¼ tsp smoked paprika
⅛ tsp Kosher Sea Salt

INSTRUCTIONS

Preheat the oven to 400ºF. Line a 9×13 baking dish with foil and grease it with non-cooking spray. Set aside.

1. Rinse the potatoes well, then add them to a large pot along with the vinegar. Combine enough water just to cover the potatoes, then add ½ Tbsp Kosher Salt. Place a lid on the pot and bring it to a boil over high heat. Continue to cook for ten-fifteen minutes, or until the potatoes can be stabbed with a fork, but are not falling apart.

2. Empty the potatoes in a colander and allow them to cool slightly. While the potatoes are cooling, prepare the smoky garlic mayo. Mince the garlic then mix it in a small bowl with the mayonnaise, smoked paprika, and salt. Cover the bowl and refrigerate until ready to use.

3. Once the potatoes are cool enough to handle, slice the potatoes into ¼ to ½-inch thick rounds. Place the sliced potatoes onto the previously prepared baking sheet. Drizzle the olive oil over the vegetables, then toss the potatoes until evenly covered in oil on both sides.

4. Season the potatoes with pepper and a pinch or two of salt. Roast the potatoes in the oven for thirty-forty minutes, stirring halfway through, or until they are golden brown on both sides. Season once more with a pinch of salt and a sprinkle of fresh chopped chives. Serve the potatoes drizzled with the smoky garlic mayonnaise, or with the mayonnaise on the side for dipping.

Source Budget bytes

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The Main Dish was Crunchy Honey Garlic Pork Chops   These guys are seriously delicious!

30 Day Healthy Eating challenge begins next week. So I will do my best to find paleo, low carb and low calorie recipes to cook for the next 30 days. 

Here is next week’s meal plan

One-Skillet Balsamic Chicken and Vegetables

Slow Cooker Spaghetti Squash and Meatballs

Pork Chops With Lemon-Cilantro Vinaigrette
Side Dish Green Beans with Cherry Tomatoes

Have a great weekend ya’ll! 

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One Pan Ranch Pork Chops

Last weekend my family and I traveled to a little town called Weimar, Texas for my cousin’s wedding reception and to celebrate Grandparents day. We had an excellent time! 😀 Also, on the way back home from our mini vacation, I brought back a beautiful old new cookbook that used to belong to an Aunt of mine. It’s the 1943 edition of The Joy Cooking cookbook. I’m looking forward to sharing more yummy recipes with you and improving my cooking knowledge lol.

This recipe is truly the easiest 8-ingredient meal EVER! And yes, you just need one pan with 5 min prep. It’s fast, easy and effortless. Last but not least it’s delicious!

One pan Ranch pork chops with veggies

Ingredients

4 (8-oz) pork chops, bone-in, 3/4-inch to 1-inch thick
16 oz baby, red potatoes, cut into small/medium pieces
16 oz green beans, trimmed
2 Tbsp olive oil
1 oz package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
1/8 tsp. salt
1/2 tsp. pepper
2 Tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 400 degrees F. Line a baking dish with foil and lightly grease it with non-stick cooking spray.

1. Place the pork chops and the veggies in a single layer onto the previously prepared baking sheet. In a small mixing bowl combine olive oil, garlic, salt, and pepper. Stir well. Next, drizzle the mixture on top of the veggies and pork chops. Then get a spoon and gently toss the vegetables until they are covered evenly. Sprinkle with Ranch Seasoning.

2. Place the baking dish into your oven and roast until the pork is thoroughly cooked through, reaching an internal temperature of 140 degrees F, about twenty -twenty-five minutes.* Then broil for two-three minutes, or until caramelized and slightly charred*. Serve immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of your pork chops and potatoes.*

Source  DAMN DELICIOUS

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