Give your rice some zip and zest with this Cilantro Lime Rice recipe! It might be inspired by Chipotle, but it tastes SO much better when you make it at home. Stuff it into burritos, add it to bowls, or serve it as the perfect Taco Night side!

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The easiest way to upgrade your rice!

On its own, rice is pretty ho-hum. It benefits from some jazzing up, whether it’s Lemon Rice, Turmeric Rice, or this cilantro lime rice recipe.

• By simply adding lime zest, juice, garlic, and cilantro, you’ll add bright, herbaceous flavor to your rice. It’s delish!
• While Tex-Mex dishes like Crockpot Mexican Chicken are a natural pairing for cilantro lime rice, it’s surprisingly versatile. I’ve been making it to serve with Caribbean, Middle Eastern, and Asian dishes like Green Curry too.
• Use my cooking technique and your rice will turn out delightfully fluffy. No soggy, clumpy rice here!

Everything about this cilantro lime rice recipe is easy-peasy, so I love adding it to my weekend meal prep routine. I’ll make a double batch and have it on hand for Steak Bowls and taco night!

How to Make Cilantro Lime Rice

Rinse the Rice. This removes the starchiness, giving you the nice, fluffy texture you want. Add the rice to a sieve and run cold water over it until the water running off is clear, not cloudy.

Bring to a Boil. Add the rinsed rice, water, and salt to a pan and bring to a boil over high heat.

Simmer. Reduce the heat to low, cover the pan, and simmer for 12 minutes. (I’ve got an entire primer on How to Cook White Rice for some additional tips!)

Steam. Remove the pan from the heat and let the rice sit inside (still covered!) for 10 minutes.

Finish. Add the lime zest and juice, garlic, and cilantro. Season with additional salt if needed and ENJOY!

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Cilantro Lime Rice

This homemade cilantro lime rice recipe might be inspired by Chipotle, but it tastes SO much better. Add it to burritos, bowls and more!

Course Side Dish

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Resting Time 10 minutes minutes

Total Time 27 minutes minutes

Servings 4 servings (2 cups of rice)

Calories 172kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 cup long grain rice I used Jasmine
• 1 ½ cups water or vegetable broth
• Pinch kosher salt omit if using broth
• 1 lime zest and juice
• 1 small clove garlic finely chopped
• ½ cup finely chopped fresh cilantro

Instructions

• In a sieve, rinse the rice well and drain, swishing it until the water runs clear. Add it to a medium saucepan with the water and salt.
  
• Bring to a boil uncovered, reduce the heat to low until you have a gentle simmer, then cover and reduce the heat all the way to low. Let gently simmer covered for 12 minutes (don’t peek!), then remove from the heat. Let steam 10 minutes, still covered.
  
• While the rice is still warm, stir in the lime zest (zest it directly over the pan), lime juice, garlic, and cilantro. Taste and adjust the seasoning as desired.
  

Notes

• TO STORE: Store the cilantro lime rice in an airtight container in the refrigerator for 3 to 4 days.
• TO REHEAT: Warm the rice in the microwave until it’s heated through.
• TO FREEZE: Pack the rice into airtight containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 172kcal | Carbohydrates: 38g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.4mg

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These Air Fryer Sweet Potato Fries are delightfully crispy, incredibly easy, and made with only a few simple ingredients! Pair them with your favorite dipping sauce and just try not to eat them all.

Restaurant-style sweet potato fries at home.

A dead ringer for their deep-fried counterparts, these crispy air fryer sweet potato fries have the irresistibility of your restaurant favorites!

• Like these baked Sweet Potato Fries, there’s ZERO deep frying. The air fryer gets the fries perfectly crispy with a fraction of the oil!
• You can make the fries with just oil and salt and they’ll be delicious, or upgrade them with one of the flavor variations below.
• As a bonus, these air fryer sweet potato fries are easy and weeknight-friendly too. Just like Air Fryer French Fries and Air Fryer Frozen French Fries, you only need a handful of ingredients to make them and you probably have most of them in your pantry already!

How to Make Sweet Potato Fries in the Air Fryer

Prepare. Peel and cut the sweet potatoes lengthwise into strips. Then, preheat the air fryer.

Season. Drizzle with oil and sprinkle with seasoning. Toss to coat.

Arrange. The sweet potatoes steam when crowded together, instead of getting crispy. For the best, most crispy results, cook the fries in a single layer so that the air has room to circulate.

Cook. Air fry sweet potato fries for 4 minutes, flip, then continue for 4 to 8 additional minutes, until they’re as crispy as you’d like. Sprinkle with a bit more salt to make the flavor pop. ENJOY!

What to Serve With Air Fryer Sweet Potato Fries

• Sandwiches. Pair your crispy sweet potato fries with my Apple Grilled Cheese with Turkey or Spicy Chicken Sandwich.
• Burgers. You can’t beat burgers and fries! Try my Blue Cheese Burger or make it meatless with my Portobello Mushroom Burger.
• Sauces and Toppings. Go to town and top these sweet potato fries with Instant Pot Chili and cheese, or keep it simple with a side of ketchup, ranch dressing, or homemade Barbecue Sauce for dipping.

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Air Fryer Sweet Potato Fries

These easy air fryer sweet potato fries are a reader favorite! Crispy and delicious, you only need 3 simple ingredients to make them.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 3 to 4 people

Calories 91kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 large or 2 small/medium sweet potatoes about 1 pound
• 2 teaspoons extra virgin olive oil*
• ½ teaspoon kosher salt plus additional for serving
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon ground black pepper
• Chopped fresh chives

Instructions

• Scrub the sweet potatoes and peel if desired (I leave the peels on). Cut the sweet potatoes in half lengthwise. Turn the halves cut-side down onto your cutting board, the slice each half lengthwise into 1/4-inch-wide strips (a mandoline is the best way to get even fries; watch your fingers!).
  
• Turn the strips on their sides and cut each into 1/4-inch sticks. If the sticks are long, slice them in half crosswise so that your fries are about 3 to 4 inches. Transfer the fries to a large mixing bowl.
• To keep the fries warm between batches, preheat the oven to 200°F and keep a baking sheet handy.
• Drizzle the sweet potato fries with the oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss to coat, making sure the spices and oil are well distributed.
  
• Preheat the air fryer to 375°F according to the manufacturer’s instructions. (For my air fryer, that is 3 minutes of preheat time).

FOR SOMEWHAT CRISPY, HIGHLY SATISFYING SWEET POTATO FRIES IN FEWER BATCHES:

• Place the potatoes in the air fryer basket, doing no more than two layers (my air fryer is 5 ½ quarts and I can add about ⅓ of the fries). Make sure the fries have plenty of room so that the air can circulate. Cook the sweet potato fries for 5 minutes.
• Slide the basket out and use tongs to toss. Return to the air fryer and continue cooking for 5 to 7 additional minutes, until browned at the edges and crispy. The time can vary by several minutes based on your air fryer model and how done you like your fries. Check often during the last few minutes to make sure the fries don’t burn.

FOR SUPER CRISPY SWEET POTATO FRIES IN MORE BATCHES:

• Place the sweet potatoes in just one layer in the basket, being careful that they do not overlap. Cook for 4 minutes, slide the basket out and flip, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like (again, the time will vary based on your model, so check them several times and adjust as needed).
  
• Remove the sweet potato fries to a baking sheet or a serving plate and immediately sprinkle with an additional pinch of kosher salt. Repeat with remaining sweet potatoes, keeping the cooked fries warm in the oven between batches as desired. Top with chives and enjoy!
  

Video

Notes

• *You can make the sweet potato fries with no oil if you prefer, but they will not be as crisp. Be sure to coat the fryer basket very well with nonstick spray.
• In the recipe video, I am making a curry variation with salt, black pepper, and 1 tablespoon curry powder.
• TO STORE: Refrigerate leftover sweet potato fries in an airtight container for up to 3 days.
• TO REHEAT: For the best results, rewarm leftover fries in the air fryer at 375°F or in a 400°F oven (I like to preheat the pan in the oven while it warms up); spread the fries in a single layer on the hot pan and recrisp. Air fryer fries reheat better than regular fries, since the lesser amount of oil inherently prevents them from getting soggy.
• TO FREEZE: Freeze fries in a single layer on a baking sheet until solid. Transfer to an airtight container or ziptop bag and freeze for up to 3 months. Reheat directly from frozen.

 

 

Nutrition

Serving: 1of 3 | Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10853IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

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Cornbread. Stuffing. This is not an “either… or…” scenario. This is the tag team of your dreams. Light, crumbly, and subtly sweet cornbread from scratch PLUS the finest of all Thanksgiving sides. This Cornbread Stuffing Recipe is proof that you can have it all.

Cornbread stuffing will win over even staunch stuffing skeptics.

I know many who think stuffing is just ho-hum, and I see you. Until I started making stuffing from scratch, I used to feel this way too. If you don’t care for stuffing, it’s because you haven’t found the right recipe yet. Moist, flavorful homemade stuffing—like today’s cornbread stuffing and my wildly delicious Chestnut Stuffing—are game-changers.

• The beauty of stuffing is that it’s bread—and everyone loves bread. However! This also makes stuffing a little one-note. Sausage adds texture and lots of flavor, making this Southern cornbread stuffing hearty and satisfying, like classic Sausage Stuffing and Stuffing Muffins.
• Savory herbs bring the classic Thanksgiving flavors home, while apples and cranberries add texture, dimension, and a bit of sweetness.
• This cornbread stuffing pairs perfectly with turkey, but is equally as delectable on its own. I once paired ours with a bowl of rich Crockpot Butternut Squash Soup, and it was one of our favorite fall dinners to date.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Cornmeal. The base of our easy, from-scratch cornbread. I recommend a medium grind to give the stuffing a little texture. (Yes, we love Jalapeño Cornbread and Mexican Cornbread, but we don’t want those flavors in our stuffing!)
• Eggs. You put eggs in dressing to keep the stuffing moist and ensure the cornbread holds together when folded with the other ingredients.
• Sweet Italian Chicken Sausage. I love the extra pop of flavor that Italian chicken (or turkey) sausage brings to the stuffing. It makes it hearty and a standout. To make cornbread stuffing vegan, use a plant-based sausage and a vegan cornbread recipe.
• Onion + Celery. The perfect veggies to add to our cornbread stuffing. They give it complexity and depth.
• Dried Cranberries. A chewy and sweet element that adds color, a fun holiday vibe, and an additional dimension.
• Apple. I like a tart Granny Smith, but any firm apple will do.
• Herbs. While I strongly recommend fresh sage and thyme for the best flavor, if you can’t find them, you can swap them for rubbed sage and dried thyme. Use 1/3 of the amount called for in the recipe. The parsley flakes can also be swapped for 2 tablespoons of finely chopped flat-leaf fresh parsley.

How to Make Cornbread Stuffing

Start the Cornbread. Melt the butter, then let it come to room temperature.

Mix the Wet Ingredients. I use milk and vinegar for a shortcut buttermilk.

Finish the Batter. Whisk together the dry ingredients. Fold in the wet ingredients.

Bake. Bake the cornbread for 16 to 20 minutes at 425 degrees F.

Cube and Toast. This dries the cornbread so it can absorb the flavorful stuffing liquid.

Prep the Mix-Ins. Saute the sausage mixture.

Mix the Sausage and Wet Ingredients. Now we’re ready for the cornbread.

Add the Cornbread. Fold gently.

Finish. Transfer the stuffing to a baking dish, and bake cornbread stuffing for 35 to 40 minutes at 375 degrees F. ENJOY!

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Cornbread Stuffing

This savory cornbread stuffing with sausage, apple, and herbs will steal the show at your Thanksgiving. It's easy to make ahead too!

Course Side Dish

Cuisine American

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10 servings

Calories 372kcal

Author Erin Clarke / Well Plated

Ingredients

For the Cornbread:

• 6 tablespoons unsalted butter
• 1 cup nonfat milk at room temperature
• 1 tablespoons white vinegar or lemon juice
• 1 cup yellow cornmeal (I use medium grind)
• 1 cup white whole wheat flour or all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ cup honey
• 2 large eggs at room temperature

For the Stuffing:

• 2 ½ cups reduced sodium chicken broth
• 2 large eggs
• 1 pound sweet Italian sausage I use chicken or turkey sausage
• 2 tablespoons unsalted butter
• 1 medium yellow onion finely chopped
• 4 stalks celery cut in small dice
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 garlic cloves minced (about 1 tablespoon)
• 1 Granny smith apple peeled and 1/4- to 1/2-inch diced
• ½ cup dried cranberries
• 2 tablespoons chopped fresh sage or 2 teaspoons rubbed sage
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 tablespoon parsley flakes or 1/4 cup finely chopped flat-leaf parsley

Instructions

• Bake the cornbread (do this up to 2 days in advance): Place a rack in the center of your oven and preheat the oven to 425 degrees F, with a baking rack on the middle level. Coat an 8×8-inch baking pan with nonstick spray. Melt the butter and let come to room temperature.
• In a medium bowl or large measuring cup, stir together the milk and vinegar. Allow it to sit for 5 to 10 minutes, or until the milk has curdled slightly (you can also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir in the honey, eggs, and melted butter.
• In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the wet ingredients and fold gently to combine.
  
• Pour the batter into the prepared pan and smooth the top. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean. Set aside to cool. Reduce the oven temperature to 300 degrees F.
  
• Once the cornbread is cool, cut it into 1-inch cubes (since the pan of cornbread is thicker than 1 inch, I cut mine into 1-inch cubes from the top, then turn each “row” of cubes on its side and then cut it in half again through the middle). Spread in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can touch, but don’t overlap them (if your pan is too small, divide them onto two pans). Toast in the oven for 15 minutes. Increase the oven temperature to 375 degrees F.
  
• Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.
• In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.
• Add the sausage to the skillet (if it’s in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles. Add the apple.
• Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the cranberries, sage, thyme, and parsley.
  
• Remove the pan from the heat and let it cool a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.
• To the bowl, add the toasted cornbread cubes. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.
  
• Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.
  

Video

Notes

• TO STORE: Transfer leftovers to an airtight container and refrigerate for 3 to 4 days.
• TO FREEZE: Freeze leftovers in an airtight container or zip-top bag for up to 3 months. Let it thaw in the refrigerator before reheating.
• TO REHEAT: Remove it from the refrigerator and let it come to room temperature so it will cook more evenly. Cover the pan with foil, then place it in a 350 degrees F oven and reheat to an internal temperature of 165 degrees F. Depending on how much you’re reheating, this will take about 30 minutes.
• FOR A CRISPY TOP:To recreate the crispy top after storing it in the fridge (a critical stuffing factor!), remove the foil for the last 10-15 minutes of reheating; you can also pop it under the broiler for a few minutes.
• TO KEEP IT MOIST: If the stuffing feels dry, add a splash of stock (or even turkey juices) before reheating.

Nutrition

Serving: 1(of 8) | Calories: 372kcal | Carbohydrates: 40g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 122mg | Potassium: 296mg | Fiber: 4g | Sugar: 16g | Vitamin A: 640IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 2mg

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If you love to pluck the darkest, crispiest veggies right from the pan, Air Fryer Broccoli is for you! Deeply charred and ultra crispy, this is broccoli at its most addictive, with very little oil required. Ready in just 15 minutes!

Crispy air fryer broccoli is going to be your new goes-with-anything side dish!

If you’re a fan of broccoli with dark crispy edges (like Grilled Broccoli), you’ll go crazy for this air fryer broccoli recipe. It’s the best!

• Thanks to the air fryer’s high-powered convection fan, it makes food wicked crispy in a fraction of the time—just 10 minutes! Plus unlike Roasted Broccoli, you don’t need to wait for the oven to preheat.
• This mega crisping power makes the air fryer an excellent way to make this air fryer broccoli super crispy and delicious without a lot of oil.
• This is a recipe that you can customize based on the ingredients you add for seasoning. Air fryer broccoli pairs with everything from pasta to Asian Chicken Meatballs!

How to Make Air Fryer Broccoli

Chop. Cut the broccoli florets SMALL (think broccoli bites). This will give the insides a chance to tenderize before the outsides completely char.

Preheat the Air Fryer. Add the broccoli and water. Don’t overcrowd the basket!

Cook and Toss. Air fry broccoli for 8 to 12 minutes at 400 degrees F. Top as desired and ENJOY!

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Air Fryer Broccoli

Adding a splash of water gives you air fryer broccoli that's tender on the inside and crispy on the outside. Done in just 15 minutes!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 servings

Calories 152kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound broccoli florets cut into small, evenly sized pieces (about 4 to 5 cups florets, 2 small heads, or 2 pounds with stalks attached)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon granulated sugar optional; helps with caramelization
• 2 tablespoons water

OPTIONAL TOPPINGS:

• 1 teaspoon lemon zest from about 1 medium lemon
• 1 tablespoon freshly squeezed lemon juice about ½ medium lemon
• 2 tablespoons freshly grated Parmesan cheese
• Pinch red pepper flakes

Instructions

• Place the florets in a mixing bowl and top with the olive oil, salt, garlic powder, black pepper, and sugar. Toss to coat, making sure to rub the florets evenly with the oil and spices to prevent burning.
  
• Preheat your air fryer to 400°F according to the manufacturer’s instructions (for my air fryer that is 3 minutes preheat time).
• Add the water to the bottom of the air fryer (it will hiss and splatter). Add the broccoli (if adding toppings, keep the bowl handy and don’t wash it yet). Let cook for 4 minutes.
• Remove the basket and with tongs, toss the broccoli. Return it to the air fryer and continue cooking for 4 to 8 additional minutes, until crispy outside and tender when pieced with a fork. The cook time will vary based on your air fryer, so keep an eye on it and toss the broccoli every few minutes to promote even crisping.
  
• Serve immediately, or if adding toppings, transfer the broccoli back to the mixing bowl. Top with the lemon zest, lemon juice, Parmesan, and/or red pepper flakes. Stir to coat. Serve hot.

Video

Notes

• TO STORE. Refrigerate the broccoli for up to 5 days.
• TO REHEAT. Rewarm the broccoli in the air fryer or a regular oven at 350 degrees F.
• TO COOK FROZEN BROCCOLI IN THE AIR FRYER: Add the frozen broccoli florets to the air fryer and air fry for 5 minutes (this will allow the broccoli to thaw a bit and the seasonings to stick). Remove them to the bowl, then toss with the oil and seasonings. Return to the air fryer and cook 6 to 10 additional minutes, tossing a few times throughout, until it is crisped to your liking.

Nutrition

Serving: 1of 3 | Calories: 152kcal | Carbohydrates: 11g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 3mg | Potassium: 494mg | Fiber: 4g | Sugar: 3g | Calcium: 111mg | Iron: 1mg

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In search of a hands-off, easy side dish? Time to outsource the work to your pressure cooker and give these rich and creamy Instant Pot Mashed Potatoes a try! They’re simple, delicious, and made in one pot.

The perfect mashed potatoes for holidays—or any day!

Rich, Parmesan-topped, and peppered with fresh herbs, these luscious, creamy Instant Pot mashed potatoes are the stuff of legends.

What makes them such a favorite? Behold!

• Keep Your Oven Free for Other Dishes. While I’m a huge fan of Cheesy Scalloped Potatoes and Oven Roasted Potatoes, sometimes your oven just isn’t an option (like when you’ve already got a Roast Turkey in it).
• The Instant Pot Makes Them Easy. Now that I’ve discovered the beauty of cooking potatoes in the Instant Pot, I actually prefer the Instant Pot version. The prep is far more simple, the potatoes cook more quickly, and the resulting texture is superior.
• Versatile Serving Options. Just like my classic Mashed Potatoes Recipe, these Instant Pot mashed potatoes can pair with any of your favorite proteins, from Honey Garlic Pork Chops to Stuffed Chicken Breast to Air Fryer Salmon.

How to Make Mashed Potatoes in an Instant Pot

Cut the Potatoes. This recipe was written for potato chunks that are 1 inch in size. It’s important that your potatoes are all cut this size so that they cook as intended. (For the smoothest texture, you should peel your potatoes for Instant Pot mashed potatoes, but if you want flecks of texture, you can leave the peels on.)

Pressure Cook the Potatoes. Pressure cook for 8 minutes on HIGH pressure to steam potatoes in the Instant Pot. Release the pressure.

Drain the Pot. Return the cooked potatoes to it.

Add the Remaining Ingredients. We’re almost there!

Mash the Potatoes. Don’t overwork them! The main reason mashed potatoes turn sticky and glue-like is from being overworked. As soon as you reach your desired consistency, stop mixing. ENJOY!

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Instant Pot Mashed Potatoes

These Instant Pot mashed potatoes are perfect for a crowd! With herbs, Greek yogurt, and Parmesan, they're creamy and full of flavor.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 161kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 ½ teaspoons kosher salt divided
• 2 ½ pounds Yukon gold potatoes peeled and cut into 1-inch chunks
• 1 cup Greek yogurt at room temperature
• 2 tablespoons unsalted butter at room temperature
• ½ teaspoon ground black pepper
• 3 tablespoons fresh chives finely chopped
• ½ tablespoon fresh thyme chopped
• ¼ cup Parmesan cheese freshly grated (plus additional to taste)

Instructions

• Let your tap run until the water is very warm. Add 3/4 cup to the bottom of an Instant Pot or electric pressure cooker. Stir in 2 teaspoons kosher salt until it dissolves.
• Insert the steamer basket and place the potatoes in the basket. Cover and cook on high pressure for 8 minutes. Quick release the pressure valve.
  
• Drain the potatoes and remove the steamer basket and any excess liquid from the Instant Pot. Immediately place the potatoes back in the Instant Pot.
  
• Add the Greek yogurt, butter, pepper, chives, thyme, and remaining 1/2 teaspoon salt.
  
• With an electric hand mixer, beat the potatoes on medium speed until the ingredients are combined and your desired consistency is reached, being careful not to overmix. (You can also use a potato masher or the back of a wooden spoon). Taste and adjust seasoning as desired.
  
• Transfer to a serving bowl and sprinkle with Parmesan. Serve warm.
  

Video

Notes

• TIP: If the potatoes are thicker than you would like at any point, stir in milk 1 tablespoon at a time until your desired consistency is reached.
• TO KEEP WARM: To keep the potatoes warm before serving, place them in a heatproof bowl set over a pan of simmering water. Cover the top of the bowl with plastic wrap and stir the potatoes occasionally to ensure that they heat evenly.
• TO STORE: Refrigerate leftovers in an airtight storage container for 3 to 4 days.
• TO REHEAT: Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.
• TO FREEZE: I do not recommend freezing this mashed potato recipe since the texture of the potatoes can become mealy once thawed.
• TO MAKE AHEAD: For best results, make the recipe up to 1 day in advance. Cover tightly with plastic wrap, reheat gently in a bowl set over simmering water, thinning with a bit of milk as needed and stirring every 5 to 10 minutes. Sprinkle with Parmesan just before serving.
• TO MAKE ON THE STOVETOP: Peel and cut potatoes into 1 1/2-inch-thick round slices. Place in a medium saucepan and cover with cold water so that you have at least 1 inch above the potatoes. Stir in 2 teaspoons salt. Bring to a simmer to a low simmer and keep at a low simmer the whole time the potatoes cook, adjusting the heat as needed. At the 18-minute mark, start testing the potatoes for doneness. As soon as a paring knife slides into the middle of one of the potato slices easily, drain immediately. Proceed with the recipe as directed above.

Nutrition

Serving: 1(of 8) | Calories: 161kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 13mg | Fiber: 3g | Sugar: 2g

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This creamy, cheesy Cauliflower Casserole with bacon gives the loaded baked potato treatment to cauliflower au gratin. It’s always a crowd-pleaser!

This cauliflower casserole is the best way to get your veggie fix!

People pleasing is not a good trait to have, unless you’re a creamy cauliflower casserole.

IN THAT CASE: If you’re looking for a single side dish to serve at your next holiday gathering or family dinner that pleases just about every taste preference and diet under the sun, look no further, friends.

• Tender, caramelized roasted cauliflower florets are hidden amongst indulgent, melting pockets of cream cheese, gruyere, and crispy bacon, a.k.a. you’ll question whether or not this dish actually contains vegetables (same goes for this Broccoli Bake).
• Healthy swaps, like Greek yogurt and reduced-fat cream cheese, cut calories without sacrificing flavor. Yes, this is a creamy cauliflower casserole without mayo or sour cream! As a bonus, it’s also naturally low-carb.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Cauliflower. Unlike raw cauliflower (which is bland), roasted cauliflower (like in this Roasted Vegetable Salad, for example) is complex, caramelized, and rich. We want bite-sized florets here; if you’d have to cut it with a fork on your plate before eating it, it’s too big for this cauliflower casserole.
• Garlic Powder. All the garlic flavor without the fuss of actually chopping garlic.
• Ground Nutmeg. My nod to the traditional flavors in a classic cauliflower casserole au gratin recipe.
• Reduced-Fat Cream Cheese. Lends the ultimate creamy texture that ramps up the “loaded” factor of this dish.
• Greek Yogurt. My sneaky swap for mayo or sour cream that keeps this cauliflower casserole creamy. You may also make this cauliflower casserole with low-fat sour cream.
• Bacon. Turns this casserole into the stuff of dinner legend.
• Cheese. Gruyere and Parmesan are the perfect nutty combination here! (This Brussels Sprouts Casserole is another side dish crowned with this tasty cheese combo.) If you don’t have Gruyere, any similar melty, alpine-style cheese will work wonderfully.
• Chives. A beautiful addition of color and fresh flavor.

How to Make Cauliflower Casserole

Roast. Toss the cauliflower florets with the oil and spices, then roast until tender.

Cook and Crumble the Bacon. Here are more tips for Baked Bacon.

Make the Sauce. Mix together the cream cheese, yogurt, and shredded cheese. (Yes, it’s thick! It will melt and get smoother as it bakes.)

Finish. Remove the cauliflower from the oven, dollop with the cream cheese mixture, and sprinkle with the remaining cheeses. Bake the cauliflower casserole at 425 degrees F for 5 to 7 minutes until the cheese is melted and bubbly. Pop under the broiler to brown the top. Sprinkle with chives and additional bacon. ENJOY!

Recipe Variations

• Loaded “Baked Potato” Cauliflower Casserole. Swap the Gruyere for sharp cheddar and the nutmeg for cayenne.
• Fontina and Herb Cauliflower Bake. Swap the Gruyere for fontina, add 1/2 teaspoon dried thyme to the cauliflower prior to roasting, and top the final casserole with chopped, fresh parsley. Bacon optional…or not.
• Italian. Swap the Gruyere for shredded provolone or mozzarella, omit the nutmeg, and add 1 teaspoon dried Italian seasoning plus a pinch of red pepper flakes to the cauliflower prior to roasting.

Meal Prep Tips

Here’s how you can make this cheesy cauliflower casserole ahead.

• Roast the cauliflower 1 day in advance, then store in an airtight container in the refrigerator.
• Prepare the cream cheese mixture 1 day in advance and store in the refrigerator.
• When ready to cook, warm the cauliflower in a baking dish in a 350-degree F oven until hot.
• Let the cream cheese mixture come to room temperature.
• Increase the oven temperature to 425 degrees F, then dollop on the cream cheese mixture, top with cheese, and bake as directed.

What to Serve with Cauliflower Casserole

• Chicken. Baked Chicken Cutlets would be a perfect side with this cheesy cauliflower casserole.
• Pork. Crock Pot Pork Chops cook on your countertop while your oven is occupied with the cauliflower.
• Beef. These Air Fryer Steak Bites are another option that cooks outside your oven.
• More Sides. So many sides pair well with cauliflower casserole, from Sauteed Carrots to Roasted Garlic Potato Rolls.

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Cauliflower Casserole

This cheesy roasted cauliflower casserole with cream cheese and bacon is an easy, low-carb side dish perfect for holidays and gatherings!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 229kcal

Author Erin Clarke / Well Plated

Ingredients

• 2  medium heads of cauliflower cut into bite-size florets (about 3–4 pounds cauliflower, prior to being cut, or 5–6 cups florets)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• 6 slices bacon
• 4 ounces reduced-fat cream cheese at room temperature
• ¼ cup nonfat plain Greek yogurt
• ⅔ cup freshly grated Gruyere or similar melty, nutty, alpine-style cheese, divided
• ¼ cup finely grated Parmesan cheese divided
• 3 tablespoons fresh chives chopped

Instructions

• Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart (9×13) casserole dish, with nonstick spray, and line a rimmed baking sheet with parchment paper.
• In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, pepper, and nutmeg.
  
• Transfer the cauliflower to the prepared casserole dish and spread it into an even layer. Keep the bowl handy. Roast cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.
  
• Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes.
  
• Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time.
  
• Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.
• In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in ⅓ cup Gruyere cheese, 2 tablespoons of Parmesan cheese, and half of the chopped bacon.
  
• Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining ⅓ cup of Gruyere and 2 tablespoons of Parmesan.
  
• Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 to 7 minutes. Turn the oven to broil. Broil the casserole until golden on top, 1 to 3 minutes. Do not walk away, and watch carefully to make sure the cheese does not burn.
• Remove from the oven and sprinkle with fresh chives and remaining bacon. Serve hot.

Video

Notes

• TO STORE: Leftovers may be stored in the refrigerator for up to 3 days.
• TO FREEZE: Baked cauliflower casserole may be kept frozen for up to 3 months. Defrost overnight in the fridge before warming.
• TO REHEAT: Warm the cauliflower casserole in an oven preheated to 350 degrees F until steaming and heated through.
• TO MAKE AHEAD: The cauliflower can be roasted 1 day in advance. Store in an airtight container in the refrigerator. The cream cheese mixture can be prepared 1 day in advance and stored in the refrigerator. When ready to cook, warm the cauliflower in the baking dish in a 350-degree F oven until hot. Let the cream cheese mixture come to room temperature. Increase the oven temperature to 425 degrees F, then dollop on the cream cheese and bake as directed.
• TO DOUBLE: This recipe is easy to scale! Feel free to double it (bake in two separate 9×13-inch pans) or halve it and bake in a 1 1/2-quart casserole or gratin dish.

Nutrition

Serving: 1of 8 | Calories: 229kcal | Carbohydrates: 9g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Potassium: 529mg | Fiber: 3g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 70mg | Calcium: 208mg | Iron: 1mg

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Did you overbuy (or overpick) the apples and need a delicious and healthy way to use them up? Crockpot Applesauce is here to be your fall apple darling. This recipe is easy, naturally sweetened with honey (no sugar!), and it cooks completely hands-free.

Every year, my girlfriends and I go apple picking, an excursion which necessitates the purchase of what seems like a reasonable amount of apples in the moment…but turns out to be enough apples to run a small fruit stand.

I’m never upset about my haul, and I love plotting what to do with the apples that I don’t devour immediately (I’m looking at you, homemade Apple Cider).

Two years ago, this Slow Cooker Apple Butter and homemade baked Apple Chips were favorites.

I also never tire of my go-to Vegan Apple Crisp (the best healthy apple crisp ever, even if you aren’t vegan), which I also eat for breakfast if I want something instead of an Apple Smoothie, and there aren’t any Apple Carrot Muffins tucked away in the freezer.

What I am saying is: go ahead and overbuy the apples. I have lots of healthy apple recipes to help you use them up, including today’s crockpot applesauce and Instant Pot Applesauce!

This slow cooker applesauce recipe is ridiculously easy to make (you don’t even need to peel the apples!) By the time it’s done simmering for hours, your house will smell the epitome of warm and cozy. Don’t be surprised when your entire family starts flocking into the kitchen, wondering what on earth smells so good.

Homemade applesauce outshines anything you’ve ever eaten out of a store bought jar or cup. Whereas store bought applesauce is fairly thin and bland, this crockpot applesauce is pure apple intensity in the most scrumptious of ways.

Honestly, I might not ever go back to the cup after seeing just how easy and rewarding crockpot applesauce is to make.

In addition to enjoying this crockpot applesauce as a healthy snack, you can use it in many baking recipes that call for applesauce. These Applesauce Muffins and Applesauce Cake are going to be the first things I make with it. Serve it as a side with chicken or pork, with Potato Pancakes, or mix it into yogurt with a sprinkle of granola for a healthy breakfast.

How to Make Homemade Crockpot Applesauce

The Ingredients

• Apples. For this homemade applesauce recipe, I love using a mix of apples. Each apple adds its own unique flavor, giving your homemade applesauce a more complex final flavor. I also made the crockpot applesauce WITH the peels on, and loved how it turned out. More details on apple selection and peeling below.
• Honey. Honey and apples go together like applesauce and my spoon (the two are very well acquainted at this point.) In addition to the beauty of the pairing, I wanted to make my crockpot applesauce with no sugar (the refined white or brown sugar), so honey was a perfect option for this reason too. If you’re making crockpot applesauce for baby or prefer not to use any form of sugar substitutes or sweeteners for a different reason, you can always choose a sweet variety of apples and omit it entirely.
• Cinnamon Stick. My other applesauce essential. I prefer to use a stick over a half teaspoon of ground cinnamon here. The stick has a much richer flavor.
• Pumpkin Pie Spice. I snagged this idea from a homemade crockpot applesauce recipe I saw on Allrecipes and thought it was a fabulous shortcut. Instead of measuring out the individual spices pumpkin pie spice includes, like nutmeg, ginger, and cloves, I used pumpkin pie spice. With all the fall baking I have ahead of me, it was a worthy pantry addition.
• Lemon Peel (no lemon juice needed!). The stealth ingredient that brightens the applesauce. You won’t taste the lemon; rather the lemon helps to balance the honey and makes the sliced apples taste their most marvelous. I added a lemon peel, but you should make the crockpot applesauce with no lemon juice. The peel was plenty to brighten up the flavor, so you can save the rest of the lemon for another use.

The Recipe Steps

• Core and Dice Your Apples. Big chunks are fine! Just make sure they are all a fairly even size slice; about 1 1/2 inches is the sweet spot.
• Place Your Apples in the Crockpot. I used this 6-quart programmable slow cooker.

• Add the remaining ingredients. Stick with the lowest amount of honey. You can always add more and adjust later.
• Slow cook the applesauce on LOW for 6 hours or HIGH for 3 to 4 hours. (No need to simmer on the stove in a large pot here.) Your house is going to smell like a fall fairytale.
• Stir the applesauce a few times while it cooks. This will help you keep an eye on the texture. The apples (including their skin) will break down and turn into applesauce (you won’t even need to mash them with a potato masher). It’s a little piece of fall magic.

• Blend. Or don’t! If you prefer your slow cooker applesauce chunky, you can leave mixture as is, or blend it just a little bit. We like ours nice and smooth, so I pureed it with an immersion blender directly in the slow cooker. You can also use a food mill, which will give you total texture control and remove the peels too. If you use a regular blender or food processor, be sure to puree in small batches, and be very careful. Hot liquids splatter when blended.

The Best Apples for Homemade Applesauce

• While you can technically turn any apple into applesauce, some varieties are better than others.
• Look for apple varieties with a flavor that is both sweet and tart (this gives you a wonderful, complex flavor), and that have skin that breaks down fairly easily.
• McIntosh is an excellent choice, if you are only using one kind of apple; Honeycrisp, Fuji, Pink Lady, Gala, Rome, Cortland, and Jonagold are all great choices too—though I tend to selfishly save most of my Honeycrisps for snacking or salads versus cooking them because they are SO GOOD.
• The only apples I do NOT recommend for applesauce are Red Delicious or Golden Delicious. They don’t have as much flavor.
• If you use a tarter apple like Granny Smith, mix it with a sweeter apple (like Gala) to help balance the flavor.

To Peel or Not to Peel the Apples?

Whether you make your crockpot applesauce with peels or without is honestly up to you!

• If you make crockpot applesauce with peels, you’ll preserve the health benefits such as vitamins, fiber, and nutrients that the peels contain.
• The peels completely cook down and disappear once the applesauce is pureed.
• Peeling the apples does give you a lighter, more traditional color. If you make the applesauce with the peels, your applesauce will have a deeper, more golden hue. It’s pretty, just different than what you see at the store.
• If you do not plan to peel the apples, be sure to choose apples with skins that break down easily (like any of the recommended apples above), or if you use a mix of apples, to peel the apples that have tougher skins (like Granny Smith).

Ultimately, I decided to make my applesauce WITH the peels on.

I’m all for the extra nutrients, like loads of vitamin C.

Also, I love not having to peel apples!

As you can see in the photos, my peels-on applesauce was still nice and smooth. No trace of a peel at all.

4 Tips for Applesauce Success

• Size Matters. Be sure to cut the apples into evenly sized pieces, so that the applesauce cooks evenly. I recommend cutting your apples in to 1 1/2 inch chunks for this recipe. Compare the size of your apple pieces as you cut, and trim down any pieces that are too big.
• Don’t Overcook. Different slow cooker models and sizes can affect cooking time. When apples are overcooked, they will start to lose their flavor. In order to avoid overcooking your applesauce, I recommend checking it early and tasting it for doneness. You can test the apples by taking a bite of one or squeezing a couple between your fingers (careful, they will be hot!). If they feel squishy with no give, they’re done.
• Wait to Sweeten. It’s hard to know exactly how sweet your applesauce is going to be until after it’s finished cooking. Your unique blend of apples (which is part of what makes applesauce SO GOOD) will impact the final sweetness too. I suggest starting with the minimum recipe amount, cooking the applesauce, then adding additional honey to taste.
• Texture. Your texture will be more smooth and creamy if you choose to blend it longer. If you prefer a more chunky texture, I recommend blending for a shorter time period.

Recipe Variations

Try stirring any of these yummy additions into your applesauce at the end.

• Old Fashioned Applesauce. Stir 2 tablespoons unsalted butter into finished sauce.
• Cranberry Applesauce. Add 1 cup cranberries (fresh or frozen) to the slow cooker with the apples. Puree with the apples at the end (note: this is referring to whole cranberries NOT dried cranberries, like craisins).
• Extra Ginger Applesauce. Peel a 2-inch piece of fresh ginger and cut it into 3 pieces. Add to the slow cooker with apples. Remove prior to pureeing.
• Seasonal Desserts. Put a 1-2 scoops of vanilla ice cream in mason jars, and top with applesauce.

Storage Tips

• To Refrigerate: Once the applesauce has cooled, pour it into an airtight storage container and place in the refrigerator for up to 10 days.
• To Freeze: Let the applesauce cool completely in the refrigerator after cooking. Pour the applesauce into a freezer-safe container or bag, removing as much air as possible, and freeze for up to 3 months. It freezes well.
• Directions for Canning: First, fill sterilized pint or half-pint glass jars leaving 1/2 inch of space between the top of the applesauce and the rims of the jars. Use a small spoon to release any air bubbles that form. Then, wipe off the rims of the jars with a clean, damp towel. Secure the canning lids onto the jar. Place jars in boiling water for about 20 minutes to finish. Let the jars cool completely before storing. Canned applesauce can be stored at room temperature for up to 18 months.

Overnight Cooking

• If you want to make your crockpot applesauce overnight, I recommend using a programmable slow cooker that will automatically switch to “keep warm” after the cooking time has ended. This will significantly decrease the chances of the applesauce overcooking.
• Start your slow cooker right before you go to sleep, set it to LOW for 6 hours, and immediately go turn it off as soon as you wake up.

I hope you adore this crockpot applesauce! I’ve been eating it every single day since I made it and am eagerly awaiting this year’s apple picking date so I have an ironclad excuse to make it again.

If you try this recipe, please leave a comment. I adore hearing from you, and it keeps me excited and motivated too! Thank you ♥

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Crockpot Applesauce

This crockpot applesauce is made with the peels and naturally sweetened with honey (NO sugar!), so it's extra nutritious and super easy too!

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 163kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 pounds apples roughly 8 larger apples or 12 smaller apples, depending on size (I like sweet-crisp apples: McIntosh, Jonagold, Gala, and Pinklady are all delicious. See blog post above for more suggestions.)
• ¼ cup honey plus additional to taste
• 1 cinnamon stick
• ½ teaspoon pumpkin pie spice*
• 1 small lemon divided

Instructions

• Core the apples and cut into 1 ½-inch chunks. Leave the peels on or peel the apples if you’d like a lighter-colored sauce or are using an apple with a firmer skin like Granny Smith (see blog post above for more details). Place the apples into a 6-quart or larger slow cooker.
• Add the honey, cinnamon stick, and pumpkin pie spice. With a vegetable peeler, peel off a small strip of lemon peel (be careful not to get too much of the white pith, which is bitter). Add the peel to the slow cooker. Save the rest of the lemon for another use.
• Cover the crock pot, and cook on LOW for 6 hours or on HIGH for 2 1/2 to 3 hours, until the apples completely break down. Stir the apples occasionally while the sauce cooks.
• Remove the cinnamon stick and lemon peel. Use an immersion blender to blend the sauce until smooth (or run the sauce through a food mill, which will remove some of the skins, or purée the applesauce in a blender in batches, being careful as hot liquids will splatter). Taste, and add additional honey if you’d like a sweeter sauce. Let cool, and enjoy!

Notes

• *No pumpkin pie spice? Swap it for 1/4 teaspoon nutmeg and a pinch each of ground ginger and ground cloves. OR use 2 cinnamon sticks instead.
• Don’t miss the blog post above for storage tips, more information about the best apples to use for applesauce (and why I cook this recipe with the peels on), as well as tasty flavor variations.

Nutrition

Serving: 0.5cup | Calories: 163kcal | Carbohydrates: 44g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 250mg | Fiber: 6g | Sugar: 35g | Vitamin A: 122IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg

It’s hard to beat a pan of hot, crispy Roasted Red Potatoes. Golden brown outside, creamy inside, and seasoned up however you like, pop this versatile, easy side dish into your oven, then let the heat work its magic.

Roasted red potatoes are the goes-with-anything side you need in your life!

Piping hot, crispy roasted red potatoes (or a Baked Potato) are a welcome addition to any meal. They taste just as delicious alongside a Stuffed Chicken Breast as they do Garlic Salmon with Lemon and Butter.

• From Roasted Sweet Potatoes to Homemade Fries to Garlic Roasted Potatoes to these roasted red potatoes, you can’t go wrong! Roasted potatoes pair well with just about any main dish.
• Simple seasonings add the perfect amount of oomph and pizzaz without making the potatoes compete with the flavors in the main dish (just like Roasted Radishes).
• While I love Roasted Fingerling Potatoes and Oven Roasted Potatoes, red potatoes are some of my favorites to roast in the oven because the prep is so easy. Their thin skins don’t need to be peeled (time saver!) and the baby size gives an ideal creamy inside to crispy outside ratio.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Baby Red Potatoes. With thin skin (aka crispy skin) and delightfully fluffy yet creamy insides, baby red potatoes are a roasting rockstar. Red potatoes are rich in fiber, vitamins, and iron too.
• Olive Oil. Coating the potatoes in olive oil helps them become crispy and flavorful without burning.
• Garlic. For a touch of garlicky goodness.
• Italian Seasoning. While optional, Italian seasoning adds a savory, herby flavor that I think is scrumptious with these potatoes. Or, try any of the seasoning variations suggested below.
• Parmesan. Another optional addition that I highly recommend. The Parmesan pairs wonderfully with the potatoes and other spices.

How to Make Roasted Red Potatoes

Rinse and Dry the Potatoes. Dry them WELL or they’ll steam instead of getting crispy. If your red potatoes are golf ball-sized or smaller, cut them in half; if larger, cut them into quarters. Aim for pieces that are 1 to 2 inches in size.

Add the Oil and Spices. Toss to coat.

Arrange the Potatoes. Face the cut sides down on the baking sheet. And don’t crowd the pan! This is the cardinal rule of Oven Roasted Vegetables.

Roast the Potatoes. Roast red potatoes at 400 degrees F for 45 to 55 minutes, tossing every 15 minutes. Add a sprinkle of Parmesan. ENJOY!

Seasoning Ideas for Roasted Red Potatoes

• Herbs. Toss the potatoes with a mixture of dried herbs such as rosemary, thyme, oregano, basil, and/or Italian seasoning. Add salt, plus minced garlic or garlic powder to taste.
• Lemon Garlic. Whisk together olive oil, 2 tablespoons lemon juice, 2 cloves minced garlic, and kosher salt. Toss the potatoes in the mixture, then roast until tender and crispy.
• Parmesan. Roast with garlic powder, salt, and pepper. Immediately after the potatoes come out of the oven, toss them with Parmesan cheese.
• Spicy. Mix together chili powder, cumin, smoked paprika, salt, and a pinch of cayenne. Toss the potatoes in the spice mixture and roast until crispy and fragrant.
• Super Seasoned. Connect with your inner kid and toss the potatoes with a seasoned salt, such as Lawry’s prior to roasting (this was my childhood fave).

What to Serve With Roasted Red Potatoes

• Chicken. Try these roasted red skin potatoes with Chicken Francaise, Tuscan Chicken, Air Fryer Chicken Legs.
• Pork. Enjoy your roasted potatoes with Crock Pot Pork Chops or Instant Pot Ribs.
• Beef. Air Fryer Steak, Italian Beef, and Corned Beef Brisket would be tasty with potatoes as a side.
• Seafood. Pair this roasted red potatoes recipe with Grilled Swordfish, Grilled Shrimp, or Broiled Salmon.

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Roasted Red Potatoes

The BEST crispy Roasted Red Potatoes made in the oven. These are golden on the outside, creamy inside, and seasoned up however you like.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 226kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ½ pounds baby red potatoes
• 3 tablespoons extra-virgin olive oil
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon minced garlic about 3 cloves; optional
• 1 teaspoon Italian seasoning or 1/2 teaspoon dried rosemary, or 1 to 2 tablespoons chopped fresh herbs of choice (optional)
• 2 tablespoons finely grated Parmesan optional

Instructions

• Place a rack in the center of the oven and preheat the oven to 400°F. Rinse the potatoes and dry them very, very well. Slice in half (if golf ball-sized or smaller) or quarters (if larger than a golf ball) and place in a large bowl.
  
• Top the potatoes with the oil, 3/4 teaspoon salt, pepper, and the garlic and Italian seasoning (if using). Toss to coat.
  
• Pour the potatoes into the center of the baking sheet. Scape any oil and spices that collected in the bottom of the bowl over the top. Spread the potatoes into an even layer and turn them so that a cut side of each piece is touching the pan.
  
• Roast the red potatoes for 45 to 55 minutes, tossing them every 15 minutes, until they are brown and crispy outside and tender when pierced with a fork. Sprinkle with Parmesan. Enjoy hot, with additional salt and/or pepper to taste.
  

Notes

• TO STORE: Refrigerate potatoes in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350°F or in the microwave.

Nutrition

Serving: 1 (of 4) | Calories: 226kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Potassium: 792mg | Fiber: 3g | Sugar: 2g | Vitamin A: 41IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 2mg

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