Tater tots in the air fryer come out crispier than the oven and with none of the oily cleanup from deep frying. And, they go from the freezer to the table in just 15 minutes. If you like tater tots, chances are good you also like fries. And, I’ve dialed in my air fryer frozen French fries with the same level of care. You can eat simply, and still eat well!

Air Fryer Tater Tots

The air fryer earned its real estate on my counter the day I started making fries in it. Tater tots followed shortly after, and once I tried adding a layer of fresh shredded cheddar in the last minute, this version has pretty much never left the rotation. Crispy spuds, melted cheese, fresh herbs? Yes, yes, and YES!

The texture is the reason I keep coming back to the air fryer. You simply can’t recreate this texture in the oven. And, you already know how much I adore roasting. These are crackly crispy all over because of the air flow.

Skip the cheese if it is not your thing and these crispy tots will still stand on their own. But, at my house the parsley still goes on, either way. The fresh herbs are the key to keeping a snack like this from feeling heavy.

Ingredients and Substitutions

Tater Tots – These are regular frozen tater tots, straight from the freezer. I am not brand loyal on tots. We almost always buy ours at Kroger.

Olive Oil Cooking Spray – Two light passes total: once over the tots before they go in the basket, and once again after the halfway shake. The spray gives more even coverage and uses less oil than tossing them in a bowl. I pretty much always have olive oil Pam on hand, and that’s what I use. But, any neutral cooking spray works.

Cheese – I like to mix my cheeses. So, I will usually do half and half, freshly shredded cheddar and Monterey Jack. My boys prefer it with Pepper Jack.

Italian Parsley – Please treat yourself to some fresh Italian parsley. The fresh herby notes against the backdrop of the rich cheese and hearty tots is what makes this dish. That said, you can skip it if you want. I’m not mad. I’ll just be sad for you.

How to Make Air Fryer Tater Tots

Preheating: Set the air fryer to 400°F and let it run for three minutes empty before the tots go in. Basket-style air fryers do better with a brief preheat.

Loading the Basket: I tip the frozen tater tots straight from the bag into the basket and arrange them in a single layer. A little overlap is fine, but a full second layer will keep them from crisping as well.

Spraying First: The goal is even coverage, not a heavy coat. So, you’ll just have to give the tots a light spray. Two seconds should be plenty for the whole basket.

Cooking: I let them air fry at 400°F for eight minutes. (Don’t forget to set a timer!) The tots will start to color and the basket will start to smell divine.

Shredding the Cheese: While the tots cook, you’ll want to shred the cheese. I use my rotary grater and just save the rest of the shredded block in a Ziploc in the refrigerator.

Shaking and Spraying: When the timer goes off, I pull the basket out and give it a good two-handed shake to redistribute the tots. Give them another quick spray with oil.

Cooking Again: You’ll need to pop the basket back in and fry for another 4 minutes. Air fryers vary by model, so start checking at three. The tots should come out deep golden brown and crispy at the edges.

Melting the Cheese: I sprinkle the freshly shredded cheddar evenly over the hot tots in the basket. Back into the air fryer for about a minute.

Serving: Transfer the cheesy tots to a serving plate or shallow bowl and scatter the chopped parsley across the top right away, while the cheese is still warm enough to grab onto it.

Serving Suggestions

These air fryer tater tots are a snack that turns into a moment as soon as you set them down on the table with my cheese sauce. I also like to dress mine up with a sprinkle of French fry seasoning for some extra personality.

If I’m making a full meal of it, I pair a basket of tots with a stack of taco quesadillas. Then, I just hand everyone a plate and call it dinner. Zero complaints.

Storage & Reheating

How to Store: Leftover cheesy tater tots keep in an airtight container in the fridge for several days. I don’t recommend re-freezing them.

How to Reheat: A few minutes in the air fryer will bring these tots most of the way back to their original glory. You can also use the microwave if you’re in a hurry, but the texture will be lacking.

More Air Fryer Recipes

• Baked Sweet Potato in the Air Fryer
• Air Fryer Red Potatoes
• Air Fryer Green Beans
• Air Fryer Chicken Fajitas
• Air Fryer Eggplant Parmesan
• Air Fryer Stuffed Peppers

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Air Fryer Tater Tots

You could be eating crispy, cheesy Air Fryer Tater Tots fifteen minutes from right now. Don't you deserve a treat?

Course Side Dish

Cuisine American

Prep Time 1 minute minute

Cook Time 14 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 289kcal

Author Mary Younkin

Ingredients

• 24 ounces frozen tater tots
• olive oil cooking spray
• 1 cup freshly shredded cheddar cheese Monterey jack cheese, Pepper jack cheese, or the fresh cheese blend of your choice
• 2 tablespoons fresh Italian parsley chopped small

Instructions

• Preheat the air fryer to 400°F. Place the tater tots in a single layer in the air fryer basket. Spray them lightly with olive oil spray. Shake the basket and spray again.
• Air fry for 8 minutes. Shake the basket well and cook for an additional 4 minutes. Sprinkle with cheese and bake an additional 60-90 seconds, just long enough to melt the cheese. Sprinkle with parsley and serve immediately.

Nutrition

Calories: 289kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 635mg | Potassium: 317mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 306IU | Vitamin C: 10mg | Calcium: 151mg | Iron: 1mg

Garlic Herb Roasted Potatoes

Is there anything more divine than roasted potatoes with garlic? Roasting is my favorite way to prepare potatoes. The high heat gives them crispy golden brown edges and creamy soft centers. That kind of extra texture is what takes a potato recipe right over the top.

It’s easier to grasp the issue when we think of these roasted potatoes like French fries. Do you want to wait to eat them, and get a carton of mushy fries? Or, do you want to eat them immediately while the fries are still crispy and piping hot with soft centers? For me, that’s a no-brainer.

This is a garlic lover’s dream come true.

While the potatoes are roasting, you’re going to whisk together a garlic-lover’s dream of a dressing with a bit of oil, a splash of vinegar, and a generous amount of minced garlic. Pour that dressing over the crispy, hot potatoes, toss to coat, and then toss generously with fresh parsley and chives. The result is a dish of bright, fresh-tasting roasted potatoes that are truly like no other roasted potatoes you’ve ever tasted.

Garlic Herb Potatoes

I tend to use smaller, baby potatoes in most of my recipes, if only for the ease of preparing them. As a kid, my mom always bought the biggest bag of russets she could find. And, that made for a lot more chopping.

Shocking no one, the childlike excitement of getting to use a knife wears off pretty quickly once you realize how long the task will take. So, it’s nice to be able to just halve (or if they’re really big, quarter) the potatoes and move on to the next step.

To be clear, there are other differences between russet potatoes and these baby potatoes. I could try to explain them, going into skin thickness, moisture and starch content, and flavor profiles. But, I’d much rather just let you try baby potatoes for yourself when making these garlic and herb potatoes. I think tasting them is the best way to appreciate the difference.

Roasted Potato Recipes

When I say I like to roast potatoes… I mean, I really like to roast them. I’ve got a ton of awesome roasted potato recipes on the blog. I mean, these crispy, cheesy roasted potatoes are covered in a mouth-watering blend of garlic, herbs, and gooey cheese, making these taters the MVP of comfort food. How could I say no?

These tender roasted potatoes and Brussels sprouts have wonderful crisp edges. And, if you add in some bacon, this is a side dish that is worthy of being a meal on its own. Not a fan of Brussels sprouts? That’s ok! You can skip it and still make these cheesy, bacon roasted potatoes.

I adore these roasted potatoes with sausage and broccoli. It’s a simple dinner that packs a hearty punch. And, you can’t go wrong with roasted potatoes and kielbasa. It’s an amazing one-pan meal with just a few seasonings.

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Garlic Herb Roasted Potatoes

Forget about French fries! These Garlic Herb Roasted Potatoes are crispy outside, tender inside, and irresistibly good.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 214kcal

Author Mary Younkin

Ingredients

• 3 pounds tiny baby potatoes sliced in half
• 5 tablespoons olive oil divided
• 2 teaspoons kosher salt divided
• 1 teaspoon freshly ground black pepper divided
• 1 tablespoon red wine vinegar
• 6 cloves garlic minced
• ¼ cup thinly sliced green onions
• ¼ cup finely chopped Italian parsley

Instructions

Roasting Instructions

• Preheat the oven to 400°F. Place the potatoes on a large baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with 1½ teaspoons salt and ½ teaspoon pepper. Toss with your hands to coat the potatoes well. Roast for 30 minutes.
• Remove from the oven and stir. Then, roast another 15 minutes until the potatoes are lightly browned and crisp. Remove from the oven, and transfer the potatoes to a medium size bowl.

Dressing Instructions

• Whisk together the remaining 2 tablespoons of olive oil, vinegar, and garlic in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with the remaining ½ teaspoon salt and ½ teaspoon pepper. Top with chives and parsley and toss well.

Notes

I like to buy the tiniest potatoes I can find for this recipe and simply slice them in half. However, any potato will work, just cut the potatoes into 1-inch pieces.

Nutrition

Calories: 214kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 594mg | Potassium: 745mg | Fiber: 4g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 37mg | Calcium: 30mg | Iron: 2mg

Air Fryer Hasselback Potatoes

I’ve made Hasselback potatoes before. That probably goes without saying for anyone who knows me. My family eats a lot of potatoes. We adore the humble spud, in all of its wonderful ways. But, air fryer Hasselback potatoes? I was entering uncharted territory.

I knew what I wanted, though. I had recently tried some Parmesan french fries that were still on my mind. And, I wanted to recreate those divine flavors and textures. So, I broke out the shredded parmesan cheese and fresh Italian parsley. And, I’m happy to say that the potatoes were fantastic served with this zucchini meatloaf.

What are Hasselback Potatoes?

If I lost you at Hasselback, don’t worry. There were a lot of people asking, “What are Hasselback potatoes?” back when these were making the rounds on social media. This distinctive method of preparing potatoes originated in Sweden in the 1950s at the Hasselbacken Restaurant. Hence, the name.

And, while they look difficult, they’re really quite simple to prepare if you use one easy to remember trick. Just lay a chopstick along either side of the potato. This allows you to slice the potato at intervals without cutting all the way through. The slices stay connected at the base, which makes the potato fan out as it bakes.

Aside from appearances, this method also lets you get plenty of seasoning on each slice of potato. And, the textures are incredible. At the outer edge it’s extra crispy, almost crunchy like a thick potato chip, while the center remains soft and creamy.

Hasselback Potatoes in the Air Fryer

Potatoes take a long time to cook, even in the air fryer. So, my favorite part of making Hasselback potatoes in the air fryer is that it leaves my oven available. The air fryer doesn’t exactly replace the oven, but is deputized for the battle to get dinner to the table. And, especially for getting crispy sides like an air fryer Hasselback potato, this little machine is a highly effective deputy, indeed.

I use the COSORI Air Fryer for all of my air fryer recipes. I’m partial to a square basket air fryer as I find it easier to fit more food into the basket. This is a 5.8QT air fryer, one of the largest machines I’ve found that works effectively.

The machine is a bit retro with simple knob controls. It turns out that I really like the basic settings and ability to set the time and temp like a traditional appliance. I’ve used a few different air fryers with pre-programmed settings and I found I was still tweaking the times.

This air fryer is surprisingly easy to clean and the two-part basket locks together (it’s literally impossible for it to detach the way some do) until you open the latch and then push the button to release it. I simply wipe down the baskets with a sudsy dish scrub brush or sponge, rinse and let them air dry on the counter.

Potato Sides

I did say that my family loves potatoes, right? You can see it in the sheer number of potato sides that appear on this blog. And, I’m not sorry about it. Because people need to know about these mouth-watering cheesy roasted potatoes. These are pure comfort food.

And, broccoli mashed potatoes are a very successful attempt (if I say so myself) to bring mashed potatoes and broccoli together, inspired by my family’s fondness for Irish colcannon.

This recipe for garlic parmesan smashed potatoes is the joyous marriage of fluffy, tender insides and delightfully crispy edges. Every flavor-packed bite will have your taste buds dancing.

If you want a fresh twist on the classic baked spud, then put my loaded baked potato salad on the menu. With fluffy potatoes, sour cream, cheddar cheese, bacon, and chives, there is a whole lot of flavor in every awesome bite.

You can even make delicious, thick steak fries at home with these roasted red potato wedges. I like to season them with our custom French fry seasoning, and then dip them in homemade ranch.

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Air Fryer Hasselback Potatoes

Crispy and cheesy, these easy Air Fryer Hasselback Potatoes with parmesan will make any meal feel gourmet.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 207kcal

Author Mary Younkin

Ingredients

• (4) 6-8 ounce russet potatoes scrubbed well and patted dry
• 4 tablespoons olive oil or olive oil spray
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon granulated garlic or garlic powder
• ¼ teaspoon freshly ground black pepper
• ¼ cup freshly grated Parmesan cheese
• ¼ cup fresh Italian parsley finely chopped

Instructions

• Preheat the air fryer to 350°F. Cut a very thin slice lengthwise from the flattest side of a potato. Place the potato on a cutting board cut side down, so that it is steady and doesn't roll. Place a chopstick along either side of the potato.
• Slice as evenly as possible across the length of the potato, creating ⅛-inch thick slices. Make sure the knife cuts all the way down to the chopsticks each time, while keeping the potato in one piece. Repeat with the remaining potatoes.
• Brush the outsides and between the slices with oil, or spray generously with oil, in between the slices and over the exterior of the potatoes. Sprinkle generously with salt, pepper, and garlic powder.
• Place potatoes in the air fryer and cook for 15 minutes. Brush or spray again with oil and cook until crispy on the edges and tender in the middles, about 15 minutes more. Top with Parmesan and fresh parsley.

Nutrition

Calories: 207kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 397mg | Potassium: 327mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 1mg

Loaded Potato Salad

This potato salad starts with baked Yukon Gold potatoes, which are naturally buttery and perfect for soaking up flavor. Then we mix in chopped hard-boiled eggs for a bit of richness and protein, plenty of freshly shredded cheddar, and of course, there’s plenty of bacon here. Because what’s a loaded potato anything without bacon?

Green onions add a bright freshness with just the right bite to balance the richness. And if you’re the kind of person who likes their potato salad extra creamy, you’ll be thrilled with this one.

As far as I’m concerned, potato salad lives or dies by its dressing. And this loaded potato salad recipe? It’s absolutely packed with flavor. Creamy, smoky, tangy, and just a little bit zesty thanks to a splash of vinegar and a hit of yellow mustard. The dressing clings to every chunk of potato. It isn’t just a background player in this salad, it ties everything together.

You’ll notice there’s a tablespoon of bacon grease in the recipe here. It might sound extra, but that little spoonful adds a smoky depth that pulls the whole dish together. If you’ve already cooked the bacon, you’ve got the grease anyway, so why not use it?

Loaded Baked Potato Salad

What I love about summer potato salads is how easy they are to adapt for different tastes and cravings. Want your salad extra cheesy? Go ahead. Add more cheese. Want some heat? Toss in chopped jalapeños or add some cayenne to the dressing.

For the vegetable lovers, tender potatoes mingle with crisp fresh vegetables in a creamy, herb dressing to take this Loaded Vegetable Potato Salad over the top.

Sweet corn, creamy potatoes, and crispy bacon are tossed with a smoky, tangy, street corn-inspired dressing to create the Bacon Lover’s Potato Salad of your dreams.

Creamy deviled egg filling creates the dressing that coats each bite of this Deviled Egg Potato Salad. Chunks of potato and hard-boiled eggs are tossed with the dressing to make the ultimate potato salad for anyone who loves deviled eggs.

Jalapenos and cheddar cheese make this Jalapeno Popper Potato Salad a guaranteed win. With a creamy, spicy dressing and smoky bites of bacon and egg throughout the salad, it’s a crowd favorite.

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Loaded Potato Salad

Baked potatoes are the ultimate in comfort food, and this summery twist on a loaded baked potato salad is an awesome variation on the classic potatoes.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 235kcal

Author Mary Younkin

Ingredients

• 2½ pounds Yukon Gold potatoes
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tablespoon bacon grease (OPTIONAL, but highly recommended for smoky flavor)
• 1 tablespoon yellow mustard
• 1 tablespoon plain white vinegar
• ½ teaspoon dried dill
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• 1 cup freshly shredded cheddar cheese
• 8 hard-boiled eggs roughly chopped
• 6 slices cooked bacon chopped or sliced small
• 4 green onions sliced thin

Instructions

• Preheat the oven to 400°F. Scrub the potatoes to remove all dirt, and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet. Bake for just over an hour, until fork-tender. They should be crisp on the outside and tender inside. Allow the potatoes to cool completely, and then peel and dice into ½-inch pieces.
• While the potatoes are baking, cook the bacon. Transfer the cooked bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon grease. Cool completely before chopping or crumbling the bacon. Boil the eggs, peel, and roughly chop. Set the bacon and eggs aside.
• Combine the sour cream, mayonnaise, bacon grease, mustard, vinegar, dill, paprika, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes to the bowl with the dressing and stir until thoroughly coated.
• Add the bacon, eggs, cheese, and green onions. Stir to combine. Serve immediately or refrigerate until ready to serve.

Notes

You can use any potato you like to make this potato salad. However, I typically use the thin-skinned Yukon Gold potatoes. There’s no need to peel them and the texture stays nice for the salad. If you decide to use a russet or red potato, I recommend peeling the potatoes for the best results.

Nutrition

Calories: 235kcal | Carbohydrates: 18g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 320mg | Potassium: 496mg | Fiber: 2g | Sugar: 2g | Vitamin A: 418IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 1mg

Ground Beef and Potatoes

I typically make this for dinner and sprinkle each serving with cheese. However, my boys have been known to claim the leftovers and top them with an egg, or mix the meat and potatoes into a skillet of scrambled eggs. There just isn’t a wrong way to enjoy this meal. It earns double thumbs up every time it’s made.

Is there anything more common in simple dinner recipes than a pound of ground beef? This ground beef and potatoes skillet is centered around the most basic of dinner planning ingredients and yet the result is packed with flavor.

We’re no strangers to ground beef skillets over here. The best stir fries are salty, savory, sweet, and just a little bit spicy. This Ground Beef and Broccoli Stir Fry nails all of those things.

You’ll have dinner ready in minutes with this easy low-carb and one-pan recipe for Ground Beef and Cabbage. Tender crisp cabbage, carrots, and peppers combine with savory ground beef and leave a subtle, lingering heat that will have you wanting more.

Ground Beef Fried Rice is both savory and slightly sweet with a subtle touch of heat. Oh, fried rice, how I love you. Let me count the ways. Not only is homemade tastier than take-out most of the time, but it’s also budget-friendly and super easy.

Ground Beef Philly Cheesesteaks are a tasty, convenient twist on the classic Philadelphia sandwich. This skillet version is prepared using ground beef instead of thinly sliced ribeye or sirloin steak, making it a quicker and budget-friendly option. My boys love this dinner.

Ground Beef and Potatoes Skillet

You’ll need the following ingredients to make this meal:

• olive oil
• yellow onion
• potatoes
• taco seasoning
• bell pepper
• ground beef
• green onions
• cilantro
• shredded cheese

You can use any potato you like for this recipe. I tend to use red or golden potatoes.

Mexican Ground Beef and Potatoes

Heat the oil in a large deep-sided skillet over medium-high heat. Add the onion and potatoes. Stir to coat. Sprinkle with 1 tablespoon of taco seasoning and stir again. Spread the potatoes across the skillet and add 2 tablespoons of water to the pan.

Cover with a lid and let cook for about 10 minutes, stirring every few minutes, and spreading the potatoes out across the pan again. You want the potatoes to be tender and browned on the sides.

Add the peppers and stir to combine. Reduce the heat to medium and continue cooking. Stir every few minutes and add more water, scraping the bottom of the pan, as needed, for about 5 more minutes. When the peppers are tender, transfer the vegetables to a bowl next to the stove.

Add the ground beef to the empty skillet and increase the heat to high. Sprinkle with the remaining taco seasoning. Crumble the ground beef as it cooks. Add a couple of tablespoons of water to the pan with the meat as it finishes cooking. It shouldn’t be dry at all.

Return the vegetables to the skillet with the meat. Add the green onions and cilantro. Stir to combine. Serve warm, topped with shredded cheese and additional green onions and cilantro, if desired.

If you have a few more minutes at hand, this Ground Beef Sweet Potato Casserole is a hearty dinner you’re sure to love. Rich and savory ground beef is seasoned with a dash of aromatic spices, beneath a fluffy layer of mashed sweet potatoes.

Tender peas, sweet carrots, and savory bits of celery and onions in a creamy, rich beef gravy baked inside a buttery crust make for a fantastic Ground Beef Pot Pie.

Shepherd’s Pie Baked Potatoes start with crispy baked potatoes that are scooped out and filled with hearty meat and vegetables and then topped with creamy mashed potatoes. These are certain to disappear almost as fast as I can pull them from the oven.

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Mexican Ground Beef and Potatoes

Spicy ground beef, tender potatoes, bell pepper, and onion come together in a simple skillet meal that will leave everyone grinning around the table.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 489kcal

Author Mary Younkin

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion diced into ½-inch pieces, about 1½ cups total
• 6 potatoes diced into ½-inch pieces, about 6 cups total
• ¼ cup taco seasoning divided
• 1 large bell pepper any color, diced into ½-inch pieces, about 1 cup total
• 1½ pounds ground beef
• ½ cup green onions thinly sliced
• ¼ fresh cilantro chopped
• 1-2 cups shredded cheese for serving

Instructions

• Heat the oil in a large deep-sided skillet over medium-high heat. Add the onion and potatoes. Stir to coat. Sprinkle with 1 tablespoon taco seasoning and stir again. Spread the potatoes across the skillet and add 2 tablespoons of water to the pan.
• Cover with a lid and let cook for about 10 minutes, stirring every few minutes, and spreading the potatoes out across the pan again. You want the potatoes to be tender and browned on the sides.
• Add the peppers and stir to combine. Reduce the heat to medium and continue cooking. Stir every few minutes and add more water, scraping the bottom of the pan, as needed, for about 5 more minutes. When the peppers are tender, transfer the vegetables to a bowl next to the stove.
• Add the ground beef to the empty skillet and increase the heat to high. Sprinkle with the remaining taco seasoning. Crumble the ground beef as it cooks. Add a couple of tablespoons of water to the pan with the meat as it finishes cooking. It shouldn't be dry at all.
• Return the vegetables to the skillet with the meat. Add the green onions and cilantro. Stir to combine. Serve warm, topped with shredded cheese and additional green onions and cilantro, if desired.

Notes

You can use any potato you like for this recipe. I tend to use red or golden potatoes.

Nutrition

Calories: 489kcal | Carbohydrates: 45g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1002mg | Potassium: 1325mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1144IU | Vitamin C: 49mg | Calcium: 144mg | Iron: 5mg

Cottage Pie vs Shepherd’s Pie

What’s the difference between cottage pie vs shepherd’s pie? In traditional shepherd’s pie, the filling is made with lamb. It’s called shepherd’s pie, after all. This version is made with ground beef, which technically makes it a cottage pie.

Most people today tend to use the terms interchangeably. The difference is negligible. Both versions are absolutely delicious, with a hearty meat and vegetable filling and a mashed potato topping. So, use whichever meat you prefer.

Baked Potato Shepherd’s Pie

Depending on the size of your potatoes, you’ll likely have both leftover filling and mashed potatoes. I like to combine the two in a small pan to make a mini shepherd’s pie for additional servings.

I tend to err on the side of extra vs less when cooking, especially when the recipes are a little more involved like this baked potato shepherd’s pie. It doesn’t take much more time to make enough to ensure leftovers. That is always satisfying when I’ve spent a little extra effort making dinner.

Cottage Pie Baked Potatoes

This recipe is perfect for my family. Feel free to reduce the recipe as desired for fewer servings. A halved recipe makes four servings.

If your potatoes are on the smaller side, you’ll have more than 8 potatoes to work with in this recipe. I prefer to use Yukon gold potatoes, and they tend to be smaller than Russets most of the time.

As a result, I was able to make 12-14 smaller stuffed potatoes with about 3 pounds of potatoes when I was photographing this recipe.

Shepherd’s Pie Baked Potato

You’ll need the following ingredients to make this recipe:

• Yukon gold or Russet potatoes
• olive oil
• kosher salt and black pepper
• butter and milk
• shredded cheddar

Filling Ingredients

• ground beef
• flour
• onion, carrots, and garlic
• salt and pepper
• parsley, thyme, and basil
• petite diced tomatoes
• Worcestershire sauce
• water or beef broth
• frozen peas
• fresh Italian parsley

Begin by preheating the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry them well. Poke several holes into each potato with a fork and place them on a baking sheet.

Drizzle each potato with oil and sprinkle each potato generously with salt. Next, rub with your hands to coat and place in the oven. Bake for about an hour, until fork tender. They should be crisp on the outside and tender inside.

Remove from the oven and set aside until cool enough to handle. Then, slice the top off of each potato and scoop out the potato center, leaving a thin but sturdy wall with the skin. Place the removed portion in a large bowl.

Add the butter, milk, half of the cheese, ½ teaspoon salt, and pepper to the bowl with the potato fillings. Then, mash everything together and taste. Adjust the salt and/or pepper, then set aside.

Shepherd’s Pie with Cheese

While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.

Add the onions and carrots. Cook for 2-3 minutes, then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Continue cooking for an additional 2-3 minutes until the onions are soft.

Add the tomatoes and Worcestershire sauce. Stir to combine and cook for another couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.

Continue stirring, then taste and season with additional salt and pepper, as desired. Remove from the heat.

Spoon the beef filling into the potatoes and top each with a heaping of mashed potatoes. Then, sprinkle the remaining cheese over each potato.

Place the potatoes back on the metal sheet pan, then return them to the oven for another 10 minutes until the cheese has melted. Sprinkle with fresh parsley before serving.

Stuffed Vegetables

Looking for more recipes with stuffed vegetables?

Dive into this timeless combination of flavors with savory chicken, gooey mozzarella, and marinara sauce, nestled in tender crisp squash, and topped with toasted bread crumbs. Chicken Parmesan Zucchini Boats are a big hit!

Savory and sweet, with a touch of heat, blends perfectly in this sausage and apple Stuffed Acorn Squash. And, saucy barbecue Chicken Stuffed Potatoes, topped with melted cheese are mealtime perfection.

If you like the idea of stuffed vegetables, but don’t want to do as much labor, give this one pot Stuffed Pepper Skillet a try. It’s loaded with ground beef, rice, and bell peppers in a flavorful tomato sauce.

Tender carrots and broccoli and a rich, creamy sauce are nestled under a layer of golden, flaky biscuits just begging to be enjoyed with this vegetable pot pie casserole.

Zucchini Pizza Boats are proof that everything is made better with the amazing glory of cheesy pizza toppings. Fluffy baked potatoes stuffed with spicy beef and black beans and plenty of melting cheese are always a hit for dinner.

Creamy, classic mashed potatoes are elevated with the sharp and tangy flavor of white cheddar cheese in these White Cheddar Mashed Potatoes.

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Cottage Pie Baked Potatoes

Crispy baked potatoes are filled with hearty meat and vegetables and topped with creamy mashed potatoes in these Cottage Pie Baked Potatoes.

Course Main Course

Cuisine American

Prep Time 1 hour hour

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 583kcal

Author Mary Younkin

Ingredients

Potato Ingredients

• 3 pounds Yukon gold or Russet potatoes about 8 large potatoes
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt divided, adjust to taste
• ¼ cup butter room temperature
• ¼ cup milk
• ½ teaspoon freshly ground pepper adjust to taste
• 2 cups freshly shredded cheddar cheese divided

Filling Ingredients

• 2 pounds ground beef
• 3 tablespoons all purpose flour
• 1 small yellow onion diced into ¼-inch pieces, about ¾ cup
• 3 medium carrots diced into ¼″ pieces, about 1 cup
• 4 large cloves of garlic minced
• 1 teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 14 ounces petite diced tomatoes
• 1-2 tablespoons Worcestershire Sauce
• ¼ cup water or beef broth only as needed
• ½ cup frozen peas
• 1 tablespoon fresh Italian parsley for serving

Instructions

Potato Instructions

• Preheat the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet.
• Drizzle each potato with oil and sprinkle each potato generously with salt. Rub with your hands to coat and then place in the oven.
• Bake for about an hour, until fork tender. The potatoes should be crisp on the outside and tender inside.
• Remove from the oven and set aside until cool enough to handle. Slice the top off of each potato (about ¾ of the way up) and scoop out most of the potato center. Be sure to leave a thin wall of potato along each skin to keep the potatoes sturdy.
• Place the removed potato portions into a large bowl. Then, add the butter, milk, half of the cheese, ½ teaspoon salt, and pepper to the bowl. Mash together and taste the potatoes. Adjust the salt and/or pepper, then set aside.

Filling Instructions

• While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.
• Add the onions and carrots. Cook for 2-3 minutes then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Cook an additional 2-3 minutes until the onions are soft.
• Add the tomatoes and Worcestershire sauce. Stir to combine and cook for a couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.
• Stir to combine. Taste and then season with additional salt and pepper, as desired. Remove from heat. Spoon the beef into the potatoes, then top each potato with a heaping of mashed potatoes.
• Sprinkle the remaining cheese over each potato, then place back in the oven for about 10 minutes, until the cheese has melted and the edges are lightly browned. Sprinkle with parsley before serving.

Notes

If your potatoes are on the smaller side, you’ll have more than 8 potatoes to work with in this recipe. I prefer to use Yukon gold potatoes and they tend to be smaller than the Russets are most of the time. So, I was able to make 12-14 smaller stuffed potatoes with about 3 pounds of potatoes

Nutrition

Calories: 583kcal | Carbohydrates: 42g | Protein: 35g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1155mg | Potassium: 1403mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4521IU | Vitamin C: 45mg | Calcium: 282mg | Iron: 5mg

{originally published 9/4/23 – recipe notes and photos updated 4/10/25}

Over the past couple of months, this has been my lunch at least once a week.

Air Fryer Baked Sweet Potatoes

Baked sweet potatoes with their soft fluffy insides are delightful with a simple pat of butter and a sprinkling of kosher salt. Crispy on the outside and piping hot, sweet potatoes make a hearty side dish or a light meal on their own.

The cooking time for sweet potatoes depends entirely on the size of the potatoes. The sweet potatoes pictured here were fairly small to medium size and they cooked in just over 30 minutes.

Larger sweet potatoes typically require about 45 minutes of cooking time. Don’t stress the outsides of the potatoes, as they will be deeply browned by the time the potatoes are cooked through. Just test with a fork for doneness.

I use the COSORI Air Fryer for all of my air fryer recipes. I’m partial to a square basket air fryer as I find it easier to fit more food into the basket. This is a 5.8QT air fryer, one of the largest machines I’ve found that works effectively.

The machine is a bit retro with simple knob controls. It turns out that I really like the basic settings and ability to set the time and temp like a traditional appliance. I’ve used a few different air fryers with pre-programmed settings and I found I was still tweaking the times.

This air fryer is surprisingly easy to clean and the two-part basket locks together (it’s literally impossible for it to detach the way some do) until you open the latch and then push the button to release it. I simply wipe down the baskets with a sudsy dish scrub brush or sponge, rinse and let them air dry on the counter.

Air Fryer Potatoes

Let’s be honest, I bought an air fryer for making french fries, it is the closest thing I’ve found to the results you can achieve with an actual deep fryer. Fortunately, I’ve found quite a few other uses for my air fryer, especially when cooking for just one or two people.

You may not really need a recipe to cook frozen sweet potato fries in the air fryer, but the seasonings here take sweet potato fries to the next level.

Slightly crisp with soft sweet insides, air fryer sweet potato wedges dipped in ketchup are impossible to resist. Potatoes are a go-to side in my house and these air fryer potatoes make a weekly appearance on our table. When grilling or not wanting to heat up the oven these come in handy.

Baked Sweet Potato in the Air Fryer

You’ll need just three ingredients to make this recipe:

• medium sweet potatoes 
• olive oil
• kosher salt

Cooking Time for Sweet Potatoes

Preheat the air fryer to 400°F. Wash and dry the sweet potatoes. Poke holes all over them with a fork.

Drizzle the sweet potatoes with oil and rub it over the potatoes with your hands.

Place the potatoes in the air fryer and sprinkle them generously with salt. Air fry for 30-45 minutes until fork tender. Serve with the toppings of your choice.

Why poke holes in potatoes?

Just a quick note here, don’t forget to poke holes in each potato. When you’re preparing any kind of potatoes, it’s a good idea to poke them with a fork or knife before baking.

As potatoes bake, the moisture inside them turns to steam, which builds up pressure inside the potato. If the pressure becomes too great, the potato can burst open in the oven.

By poking holes in the sweet potatoes before baking, you create vents that allow steam to escape. This helps to prevent the pressure from building up too much inside the potato, reducing the likelihood of an exploded sweet potato in the air fryer. Let’s just avoid that whole mess.

Sweet Potato Toppings

If I happen to have some taco beef or bbq chicken on hand, I like to pile it on top of the split sweet potato to amp up the protein in the meal. A scoop of chili also works well as a potato topping.

Burrata is an amazing sweet potato topping if you happen to have it on hand. For breakfast, a leftover sweet potato half topped with a fried egg is happiness on my plate.

As much as I love a savory sweet potato; there are a whole lot of people who go for the sweet option. A sprinkling of cinnamon and brown sugar with a handful of toasted mini marshmallows reminds me of the sweet potatoes served at Texas Roadhouse.

This crispy, cheesy, immensely snackable Air Fryer Eggplant is going to change your mind forever about this awesome vegetable.

With only a handful of ingredients, these Glazed Sweet Potatoes form an amazing caramelized brown sugar crust on top as they roast and broil in the oven.

Looking for more comfort food side dishes? Creamy, classic mashed potatoes are elevated with the sharp and tangy flavor of white cheddar cheese in these White Cheddar Mashed Potatoes.

Rich and savory ground beef is seasoned with a dash of aromatic spices, beneath a fluffy layer of mashed sweet potatoes in this ground beef sweet potato casserole.

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Air Fryer Baked Sweet Potatoes

Forget heating up the oven, use the air fryer for baked sweet potatoes. The first time I baked sweet potatoes in the air fryer it was a game-changer for me.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 230kcal

Author Mary Younkin

Ingredients

• 2 medium sweet potatoes about 6-8 ounces each
• 2 teaspoons olive oil
• ¼ teaspoon kosher salt

Instructions

• Preheat the air fryer to 400°F. Wash and dry the sweet potatoes. Poke holes all over them with a fork. Drizzle with oil and rub all over the potatoes with your hands.
• Place in the air fryer and sprinkle generously with salt. Air fry for 30-45 minutes until fork tender. Serve with the toppings of your choice.

Notes

The cooking time for sweet potatoes depends entirely on the size of the potatoes. The sweet potatoes pictured here were fairly small to medium size and they cooked in just over 30 minutes.

Larger sweet potatoes typically require about 45 minutes of cooking time. Don’t stress the outsides of the potatoes, as they will be deeply browned by the time the potatoes are cooked through. Just test with a fork for doneness.

Nutrition

Calories: 230kcal | Carbohydrates: 45g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 415mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

{originally published 3/10/23 – recipe notes and photos updated 2/27/25}

Breakfast Hash

Hash one of our favorite breakfasts! Often composed of crispy potatoes, onion, and a bit of sausage or bacon, we love to add vegetables to the skillet for all of the added flavors and textures they provide.

And yes, I mean often and not always. Hash is really more of a method than it is a recipe. You have almost endless flexibility in what goes in as long as you know how to cook it.

Cabbage Skillet

I’ve made this breakfast skillet with cabbage, spinach, or kale over the years, but cabbage remains our favorite by a good measure. The texture of cooked cabbage is a winning feature, but the resulting flavor is always great too. Cabbage holds the flavor of whatever is cooked with it, making it the perfect accompaniment to sausage.

What is Breakfast Hash?

Breakfast hash is basically a churched up version of home fries. Everyone knows sausage is meat glitter, so adding it to a pan of fried potatoes makes for a festive breakfast, brunch, or brinner everyone will love.

It’s one of our favorite breakfasts! Often composed of crispy potatoes, onion, and a bit of sausage or bacon, we love to add vegetables to the skillet for all of the added flavors and textures they provide.

For the record, topping our breakfast hash with a soft fried egg is never optional, it’s a requirement and the entire family loves this meal. (Fun fact, my brother requests a hash dinner or breakfast every time he visits.)

How to Make Breakfast Hash

To make this substantial breakfast, you’ll need the following ingredients:

• sausage
• olive oil
• potatoes
• kosher salt
• black pepper
• onion
• green cabbage

Breakfast Skillet Recipe

In a large, deep-sided skillet over medium high heat, cook and crumble the sausage. Transfer the cooked sauce to a bowl. Leave the grease in the skillet and add enough olive oil to make about 2 tablespoons worth. 

Add the potatoes and toss to coat. Sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Cover with a lid and cook for 5 minutes.

Stir the potatoes and cover again. Cook an additional 4-5 minutes, until the potatoes are browned and fork tender. Remove the potatoes to a plate.

Return the skillet to the stove over medium-high heat and add 1 tablespoon of oil. Add the onions and saute for 2-3 minutes, stirring a few times while they brown.

Add the cabbage and return the sausage to the pan. Stir to mix well.

Add 2 tablespoons of water and cover with a lid. Reduce the heat to medium and allow the cabbage to cook covered for about 5 minutes. When the cabbage has wilted, uncover, stir, and add the potatoes back to the skillet.

Serve immediately or keep warm while cooking eggs sunny side up or over easy. Serve topped with the eggs, if desired.

We love hash so much that we have a multitude of recipes suitable for just about anything you have in the pantry or refrigerator. Roasted sweet potatoes, crisp warm baby spinach, and spicy breakfast sausage are all topped with an egg in this Sweet Potato Hash with Eggs.

Crispy hot potatoes and cabbage are combined with bites of tender, salty, corned beef to create the classic corned beef and cabbage hash of your dreams.

Sausage Hash with Cabbage, Potatoes, and Beans is one of our go-to dinners on nights when I either don’t have a dinner plan or have very little motivation to cook. Luckily, it’s also one of our favorite dinners!

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Breakfast Hash

What is a breakfast hash, you ask? This hearty, soul-satisfying skillet full of sausage, potatoes, cabbage, and onions is a guaranteed hit that also delivers a serious punch of nutrition.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 379kcal

Author Mary Younkin

Ingredients

• 1 pound hot or regular breakfast sausage (our preference is always the hot sausage for the additional flavors it delivers)
• 2 tablespoons olive oil as needed
• 3 medium yellow potatoes chopped into ½-inch pieces, about 3 cups
• 1 teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• 1 large yellow onion chopped into ½-inch pieces, about 1 cup
• ½ large head of green cabbage sliced thin, about 8 cups

Instructions

• In a large, deep-sided skillet over medium high heat, cook and crumble the sausage. Transfer the cooked sausage to a bowl. Leave the grease in the skillet and add enough olive oil to make about 2 tablespoons worth. 
• Add the potatoes and toss to coat. Add 2 tablespoons of water. Sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Cover with a lid and cook for 5 minutes.
• Stir the potatoes and cover again. Cook an additional 4-5 minutes, until the potatoes are fork tender. Remove the potatoes to a plate.
• Return the skillet to the stove over medium-high heat and add 1 tablespoon of oil. Add the onions and saute for 2-3 minutes, stirring a few times while they brown. Add the cabbage and return the sausage to the pan. Stir to mix well.
• Add 2 tablespoons of water and cover with a lid. Reduce the heat to medium and allow the cabbage to cook covered for about 5 minutes. When the cabbage has wilted, uncover, stir, and add the potatoes back to the skillet. Taste and adjust salt and pepper as desired.
• Serve immediately or keep warm while cooking eggs sunny side up or over easy. Serve topped with the eggs, if desired.

Nutrition

Calories: 379kcal | Carbohydrates: 25g | Protein: 15g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 889mg | Potassium: 791mg | Fiber: 5g | Sugar: 4g | Vitamin A: 133IU | Vitamin C: 51mg | Calcium: 54mg | Iron: 2mg

Roasted Carrots and Potatoes

The humble carrot and potato get seasoned with basic oil, salt, pepper, garlic, and herbs, and take a tour through a nice, hot oven. The end result is a side dish so irresistible that I have to remind myself not to eat too much of this simple roast carrot and potato dish when I make it.

If I don’t, I find myself grabbing a piece of carrot here and a potato there every time I walk past the tray when they’re done cooking. I may have even found reasons to walk past them to sneak a bite once or twice.

Oven Roasted Potatoes and Carrots

To make this roast potatoes and carrots dish, you’ll need the following easy-to-find ingredients:

• potatoes
• carrots
• olive oil
• kosher salt
• black pepper
• Italian seasoning
• granulated garlic or garlic powder

Granulated garlic and garlic powder are both made from dehydrated garlic. The main differences are potency and texture. Garlic powder is a much finer grind which some describe as having more punch (and a little more “heat”) than granulated garlic.

Granulated garlic, on the other hand, is a gentler but still very powerful garlic flavor. Its larger grind size makes it less likely to clump in recipes. You can use whichever you prefer or have on hand! I’m a granulated garlic gal, myself.

Roasted Potatoes and Carrots

Preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 2 tablespoons of oil.

In a small bowl, stir together the salt, pepper, Italian seasonings, and garlic powder. Sprinkle the potatoes with about half of the spice mixture. Toss with your hands to coat well.

Roast the potatoes for about 20-25 minutes, until tender and beginning to crisp. While the potatoes are in the oven, wash and thoroughly dry the carrots.

Peel if desired. Slice the carrots into 3-4” lengths and then quarter lengthwise. Place the carrots in a bowl and drizzle with the remaining oil.

Toss to coat and sprinkle with the remaining spices. Toss again to distribute the spices evenly.

Remove the potatoes from the oven, stir, and add the carrots to the pan. Roast for an additional 15 minutes, until the carrots are tender-crisp with lightly browned edges. Serve warm.

I like to serve this with Broccoli and Cheese Stuffed Chicken Breast or Chicken Parmesan Zucchini Boats for a vegetable forward meal!

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Roast Carrots and Potatoes

Roasted carrots and potatoes are proof that food doesn't have to be complicated to be sublime. The lightly browned, crispy edged tender vegetables will keep you coming back for more!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 189kcal

Author Mary Younkin

Ingredients

• 2 pounds red or golden potatoes cut into 1-inch pieces OR halved baby potatoes
• ¼ cup olive oil divided
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons Italian seasoning
• 1 teaspoon granulated garlic or garlic powder
• 2 pounds carrots sliced into 3-4” lengths and then quartered lengthwise

Instructions

• Preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 2 tablespoons of oil. In a small bowl, stir together the salt, pepper, Italian seasonings, and garlic powder. Sprinkle the potatoes with about half of the spice mixture. Toss with your hands to coat well.
• Roast the potatoes for about 20-25 minutes, until tender and beginning to crisp. While the potatoes are in the oven, wash and thoroughly dry the carrots. Peel if desired. Slice the carrots into 3-4” lengths and then quarter lengthwise. Place the carrots in a bowl and drizzle with the remaining oil. Toss to coat and sprinkle with the remaining spices. Toss again to distribute the spices evenly.
• Remove the potatoes from the oven, stir, and add the carrots to the pan. Roast for an additional 15 minutes, until the carrots are tender-crisp with lightly browned edges. Serve warm.

Nutrition

Calories: 189kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 626mg | Potassium: 847mg | Fiber: 6g | Sugar: 3g | Vitamin A: 709IU | Vitamin C: 124mg | Calcium: 69mg | Iron: 2mg

The classic recipe for Parmesan Smashed Potatoes is the joyous marriage of fluffy, tender insides and delightfully crispy edges. Every flavor-packed bite will have your taste buds dancing.

Naturally, as a sweet potato fan, I had to try my hand at this variation. While the sweet potatoes don’t crisp up in quite the same way, the flavors are fantastic and I find the tender smashed sweet potatoes to be every bit as irresistible.

Roasted Sweet Potatoes

Oh, sweet potatoes, I love you so. There’s just something extra special about this vegetable. I enjoy potatoes just about every possible way you can cook and serve them, but when you make it a sweet potato dish? You get my attention right away.

Roasting brings out extra sweetness and flavor in sweet potatoes. With only a handful of ingredients, these glazed sweet potatoes form an amazing caramelized brown sugar crust on top as they roast and broil in the oven.

Tender sweet potatoes, crisp bell peppers, sweet onions, and spicy sausage are roasted together in this simple and flavorful meal that my family just can’t get enough of lately.

Tender roasted sweet potatoes are drizzled with a garlicky lemon herb butter to make this the side dish of my dreams. I think I ate about half of these potatoes right out of the pan after I shot these photos.

Smashed Sweet Potatoes

You’ll need the following ingredients to make this recipe:

• small sweet potatoes
• olive oil
• butter
• fresh rosemary
• kosher salt
• freshly ground black pepper
• granulated garlic or garlic powder
• freshly grated Parmesan cheese
• fresh Italian parsley

Smashed Sweet Potatoes Recipe

Preheat the oven to 425°F. Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes, then drain. Coat a baking sheet with a teaspoon of olive oil and set aside.

Use tongs to transfer the hot potatoes to a cutting board. Carefully cut each potato into 1-inch thick slices. Transfer the sliced potatoes to the oiled baking sheet.

Use the back of a heavy measuring cup to gently smash each potato. (They should be about ½-inch thick.) Melt the butter and drizzle it over the potato slices. Generously season the smashed potatoes with rosemary, salt, pepper, and garlic.

Roast for 20 minutes, until browned and crispy on the edges. Remove from the oven, and top with Parmesan cheese. Roast for an additional 5-10 minutes to melt the cheese.

Remove from the oven and sprinkle generously with parsley. Serve warm.

Pair the sweet potatoes with these chicken parmesan zucchini boats, a really great meatloaf, or a steak and mushroom stir fry for a winning dinner combination.

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Smashed Sweet Potatoes

Sliced, smashed, drizzled with butter, sprinkled with herbs and spices, and then topped with Parmesan, these smashed sweet potatoes are perfection.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 219kcal

Author Mary Younkin

Ingredients

• 1 pound small, narrow sweet potatoes
• 1 tablespoon olive oil divided
• 2 tablespoons butter melted
• 1 teaspoon finely minced fresh rosemary
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon granulated garlic or garlic powder
• ¼ cup freshly grated Parmesan cheese
• 1 tablespoons chopped fresh Italian parsley

Instructions

• Preheat the oven to 425°F. Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes, then drain. Coat a baking sheet with a teaspoon of olive oil and set aside.
• Use tongs to transfer the hot potatoes to a cutting board. Carefully cut each potato into 1-inch thick slices. Transfer the sliced potatoes to the oiled baking sheet.
• Use the back of a heavy measuring cup to gently smash each potato. (They should be about ½-inch thick.) Melt the butter and drizzle it over the potato slices. Generously season the smashed potatoes with rosemary, salt, pepper, and garlic.
• Roast for 20 minutes, until browned and crispy on the edges. Remove from the oven, and top with Parmesan cheese. Roast for an additional 5-10 minutes to melt the cheese.
• Remove from the oven and sprinkle generously with parsley. Serve warm.

Nutrition

Calories: 219kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 635mg | Potassium: 532mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21744IU | Vitamin C: 5mg | Calcium: 148mg | Iron: 1mg