Bombay Sunset Mashed Potato Board

Appetizer, Snack

At a Glance

  • Potato Type: Yellow
  • Prep Method: Boiled
  • Cuisine: Indian
  • Yield: 10
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

A coconut curried mashed potatoes topped with peas, paneer cheese, mint, lemon zest, raita, red onions, tomato chutney, and cilantro.

Ingredients

Coconut curried mashed potatoes:

  • 5 each (726 g) Side Delights® Yellow Potatoes
  • 2 tbsp (14 g) Curry Powder
  • 1 cup (236 ml) Coconut Milk
  • ½ tsp (4 g) Salt
  • ½ tsp (2 g) Black Pepper, Ground

On the side:

  • 1 package of Naan Bread (Optional)

Toppings:

  • ¼ cup (32 g) Peas
  • 2 tbsp (4 g) Mint
  • 2 tbsp (4 g) Cilantro
  • ½ cup (100 g) Paneer, Crumbled
  • ½ cup (26 g) Red Onions, Diced
  • 1 tbsp (6 g) Lemon Zest

Raita:

  • 1 cup (236 ml) Greek Yogurt
  • 1 cup (120 g) English Cucumber, Fine Dice
  • 1 tbsp (6 g) Cumin
  • 2 tbsp (30 ml) Lemon Juice
  • ½ tbsp (9 g) Salt
  • 1 tsp (2 g) Black Pepper, Ground

Tomato chutney:

  • 1 cup (200 g) Tomatoes, Diced
  • 2 tbsp (30 ml) Olive Oil
  • ¼ cup (13 g) Red Onion, Fine Dice
  • 1 tbsp (8 g) Garlic, Fine Dice
  • ¼ cup (40 g) Golden Raisins
  • ½ cup (118 ml) Apple Cider Vinegar
  • 2 tbsp (25 g) Brown Sugar
  • 1 tsp (2 g) Curry Powder
  • ½ tsp (1 g) Chili Powder
  • ½ tsp (4 g) Salt

Preparation

  1. Gather all ingredients and equipment needed.
  2. Rinse and peel yellow potatoes, then cut them into small cubes, and place them in a large pot, and fill with enough water to cover the potatoes. Then turn on to high heat and bring to a boil, then reduce heat to a simmer and cook potatoes for 30 minutes or until they are fork tender. Drain water and shake off excess liquids. And then, place potatoes in a bowl, add roasted garlic, then using a food mill, hand/stand mixer, or a fork, mash potatoes until smooth or desired consistency. And let cool down and set aside.
  3. In a large bowl, add mashed potatoes, curry powder, coconut, salt, and black pepper, and mix until incorporated fully. Set aside.
  4. To make raita, in a medium bowl, add yogurt, cucumber, cumin, lemon juice, salt, and black pepper, then whisk together until fully mixed. set aside.
  5. To make tomato chutney, in a frying pan or skillet, on medium-high heat, add olive oil, curry powder, and chili powder and lightly toast spices until fragrant. Then add red onions and garlic and sauté. Then add red tomatoes, and continue to sauté. Then add apple cider vinegar, brown sugar, and golden raisins, and let reduce until the chutney is thick. Remove from heat and set aside.
  6. To make the board, spread coconut curried mashed potatoes evenly on the board, and top off with peas, mint, paneer, raita, tomato chutney, and cilantro.

Calories: 160 Fat: 4g Sodium: 880mg Vitamin C: 9% Carbohydrates: 26g Fiber: 2g Protein: 5g Potassium: 377mg

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.

South of the Border Mashed Potato Board

Appetizer, Snack

At a Glance

  • Potato Type: Russet
  • Prep Method: Boiled
  • Cuisine: Latin / Hispanic
  • Yield: 10 minutes
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Avocado mashed potatoes topped with fire-roasted corn, black beans, chili lime spiced acorn squash, sauteed zucchini, and yellow squash with oregano and cumin, Pico de Gallo, red onion, queso fresca, and cilantro.

Ingredients

Avocado Mashed Potatoes

  • 5 each (726 g) Side Delights® Russet Potatoes
  • 3 each (450 g) Avocados
  • ½ cup (118 ml) Lemon Juice
  • ½ tbsp (9 g) Salt
  • ½ tbsp (7 g) Black Pepper Ground
  • ¼ cup (60 ml) Olive Oil

On the side:

  • 1 package Flour tortillas, Street (Optional)
  • 1 package Corn Tortilla Chips (Optional)

Toppings:

  • ½ cup (86 g) Black Beans
  • ½ cup (75 g) Fire Roasted Corn
  • ¼ cup (13 g) Red Onion (Diced)
  • ¼ cup (30 g) Queso Fresca, Crumbled

Chili Lime Spiced Acorn Squash:

  • 1 cup (205 g) Acorn Squash (Sliced)
  • 1 tbsp (15 ml) Olive Oil
  • 1 tbsp (17 g) Chili Lime Seasoning
  • ½ tbsp (6 g) Cumin
  • ½ tsp (4 g) Salt
  • ½ tsp (2 g) Black Pepper, Ground
  • ½ tsp (2 g) Smoked paprika
  • ½ tsp (2 g) Chili powder

Sauteed Zucchini and Yellow Squash:

  • ½ cup (87 g) Zucchini (Diced)
  • ½ cup (87 g) Yellow Squash (Diced)
  • 1 tbsp (15 ml) Olive oil
  • 1 tbsp (12 g) Cumin
  • 1 tbsp (3 g) Oregano, Dried
  • ½ tsp (4 g) Salt
  • ½ tsp (2 g) Black Pepper, Ground

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat oven to 400°F (204°C).
  3. Rinse and peel russet potatoes, then cut them into small cubes, place in a large pot and fill with enough water to cover the potatoes. Then turn on to high heat and bring to a boil, then reduce heat to a simmer and cook potatoes for 30 minutes or until they are fork tender. Drain water and shake off excess liquids. And then place potatoes in a bowl, and add roasted garlic then using a food mill, hand/stand mixer, or a fork, mash potatoes until smooth or desired consistency. Let cool and set aside.
  4. To make chili lime spiced corn squash, in a bowl, add sliced acorn squash, olive oil, chili lime seasoning, cumin, salt, black pepper, smoked paprika, and chili powder and toss until fully mixed. place seasoned acorn squash onto a parchment paper lined baking tray and place into the oven. Roast acorn squash for 15 minutes or until slightly charred and soft. Remove the tray from the oven and let it cool.
  5. To make sauteed zucchini and yellow squash, in a large bowl, add diced zucchini and yellow squash and olive oil, salt, black pepper, cumin, and oregano then toss until fully coated. Then in a frying pan or skillet on medium-high heat, add a little olive oil and add seasoned zucchini and yellow squash, and sauté for 5-7 minutes. Then set aside.
  6. In a large bowl, add mashed potatoes, avocado, lemon juice, olive oil, salt, and black pepper, and using a fork, smash avocados into mashed potatoes until fully incorporated.
  7. To make board, spread avocado mashed potatoes on board evenly then top with black beans, fire-roasted corn, red onions, chili lime acorn squash, sauteed zucchini and yellow squash, pico de gallo, crumbled queso fresca and garnish with cilantro leaves.

Calories: 250 Fat: 16g Cholesterol: 5mg Sodium: 1140mg Vitamin C: 25% Carbohydrates: 25g Fiber: 5g Protein: 4g Potassium: 582mg

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.

Fall Harvest Mashed Potato Board

Appetizer, Snack

At a Glance

  • Potato Type: Yellow
  • Prep Method: Boiled
  • Cuisine: American
  • Yield: 10
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

A butternut squash mashed potato topped with maple glazed butternut squash, dried cranberries, roasted brussels sprouts, caramelized onions, and goat cheese.

Ingredients

Butternut squash mashed potatoes:

  • 5 each (726 g) Side Delights® Yellow Potatoes
  • 1 cup (236 ml) Butternut Squash Soup, Pre-made
  • ½ tsp (4 g) Salt
  • ½ tsp (2 g) Black Pepper, Ground

Toppings:

  • ½ cup (127 g) Goat Cheese, Crumbled
  • ½ cup (65 g) Cranberries, Dried

Caramelized onions:

  • 2 each (450 g) Yellow Onions
  • 2 tbsp (30 ml) Olive Oil
  • ¼ cup (60 ml) White Wine
  • ½ tsp (4 g) Salt

Maple glazed butternut squash:

  • ¼ cup (60 ml) Maple Syrup
  • 1 cup (205 g) Butternut Squash, Diced
  • 1 tbsp (15 ml) Olive Oil
  • ½ tsp (4 g) Salt
  • ½ tsp (2 g) Black Pepper, Ground

Roasted Brussels Sprouts:

  • 1 cup (88 g) Brussels Sprouts
  • 1 tbsp (15 ml) Olive Oil
  • 1 tsp (7 g) Salt
  • ½ tsp (2 g) Black Pepper, Ground

On the side:

  • 1 package Multigrain Seeded Bread (Optional)

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat oven to 400°F (204°C).
  3. Rinse and peel yellow potatoes, then cut them into small cubes, and place them in a large pot, and fill with enough water to cover the potatoes. Then turn on to high heat and bring to a boil, then reduce heat to a simmer and cook potatoes for 30 minutes or until they are fork tender. Drain water and shake off excess liquids. And then, place potatoes in a bowl, add roasted garlic, then using a food mill, hand/stand mixer, or a fork, mash potatoes until smooth or desired consistency. And let cool down and set aside.
  4. To make butternut squash mashed potatoes, in a large bowl, add mashed potatoes, butternut squash soup, salt, and black pepper, and using a spatula or whisk, mix until fully incorporated. Set aside.
  5. To make maple glazed butternut squash, in a large bowl, add diced butternut squash, olive oil, maple syrup, salt, and black pepper, and toss until fully coated. Then place butternut squash onto a parchment paper lined baking sheet and place in the oven for 10-12 minutes or until soft and slightly charred. Remove from oven and let cool, then set aside.
  6. To make roast brussels sprouts, rinse brussels sprouts and cut them into quarters; place in a large bowl and add olive oil, salt, and black pepper and toss to fully coat. Then place on to a parchment paper lined baking sheet and roast in the oven for 10-12 minutes or until crispy and slightly charred. Remove from oven, let cool, and set aside.
  7. To make caramelized onions, slice yellow onions, in a frying pan or skillet, on medium heat, add olive oil, yellow onions, and salt, and let brown for 10 minutes, occasionally stirring. Then add white wine and stir to deglaze, picking up the bits stuck on the bottom of the pan. Cook down for another 1-2 minutes until the alcohol is cooked off and the onions are brown in color. Turn off the heat and set aside.
  8. To make the board, spread the butternut squash mashed potatoes evenly and top off with maple glazed butternut squash, dried cranberries, roasted Brussels sprouts, caramelized onions, and crumbled goat cheese, and finish with a little drizzle of olive oil.

 Serve with toasted or grilled multigrain seeded bread (optional).

Calories: 250 Fat: 10g Cholesterol: 15mg Sodium: 880mg Vitamin C: 24% Carbohydrates: 38g Fiber: 3g Protein: 5g Potassium: 237mg

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.

Greek Isles Mashed Potato Board

Appetizer, Snack

At a Glance

  • Potato Type: Reds
  • Prep Method: Boiled
  • Cuisine: Mediterranean
  • Yield: 10
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Red mashed potatoes flavored with roasted garlic and lemon juice topped with kalamata and green olives, thinly sliced red onions, cherry tomatoes, cucumbers, crumbled feta cheese, and dill.

Ingredients

Roasted garlic mashed potatoes:

  • 5 each (726 g) Side Delights® Red Potatoes
  • ½ cup (48 g) Almond Meal
  • ½ cup (152 g) Roasted Garlic
  • ¼ cup (60 ml) Olive Oil
  • ¼ cup (60 ml) Lemon Juice

Toppings:

  • ½ cup (90 g) Kalamata Olives (Halves)
  • ½ cup (90 g) Green Olives (Halves)
  • ½ cup (120 g) Cucumbers (Diced)
  • ½ cup (100 g) Cherry Tomatoes (Halves)
  • ¼ cup (30 g) Capers
  • ½ cup (75 g) Feta Cheese (Crumbles)
  • ¼ cup (3 g) Dill, Fresh
  • ½ tbsp (9 g) Salt
  • ½ tbsp (7 g) Black Pepper, Ground

On the side:

  • 1 package of Pita Bread (Optional)

Preparation

  1. Gather all ingredients and equipment needed.
  2. Rinse and peel red potatoes, then cut them into small cubes, place them in a large pot, and fill them with enough water to cover the potatoes. Then turn on to high heat and bring to a boil, then reduce heat to a simmer and cook potatoes for 30 minutes or until they are fork tender. Drain water and shake off excess liquids. And then, place potatoes in a bowl, and add roasted garlic. Then, using a food mill, hand/stand mixer, or a fork, mash potatoes until smooth or desired consistency. And let cool down and set aside.
  3. In a frying pan or skillet, on low medium heat, add oil and garlic cloves and slowly cook until soft and comes to a translucent light golden-brown color.
  4. In a large bowl, add mashed potatoes, roasted garlic, almond meal, lemon juice, salt, and black pepper, and mix incorporated fully.
  5. To serve, spread mashed potatoes evenly onto the board and top with cherry tomatoes, kalamata olives, green olives, red onions, cucumbers, capers, feta cheese crumbles, and dill, then finish with a drizzle of olive oil. Serve pita on the side (optional).

Calories: 230 Fat: 14g Cholesterol: 5mg Sodium: 930mg Vitamin C: 14.15% Carbohydrates: 22g Fiber: 2g Protein: 5g Potassium: 362mg

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.

Steakhouse Seasoned Potato Chips with Chipotle Sour Cream

Side Dish

At a Glance

  • Potato Type: Yellow
  • Prep Method: Air Fryer
  • Cuisine: American
  • Yield: 2-3
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

A well-seasoned potato plays many roles.  The most important of them all – people pleaser! Try these homemade chips with lunch, dinner, or a snack.

Ingredients

  • As needed cooking oil spray, only if you’re using an air fryer
  • 1 (1lb) package A Cut Above® Fresh-Cut Sliced Potatoes
  • 2 tablespoons canola or avocado oil (however, if you have some bacon fat handy, this is a luxurious substitution)
  • 1 tablespoon Montreal Steak Seasoning (or any steak/chophouse seasoning you prefer)
  • ½ cup sour cream
  • 1½ tablespoon chipotle peppers, canned in adobo sauce, chopped fine (find these in the ethnic aisle, they’re usually next to the salsa or canned pepper varieties)

Preparation

Air fryer directions

  1. Preheat the air fryer to 400°F.
  2. Lightly spray the air fryer basket with the cooking oil spray. Empty the A Cut Above Sliced Potatoes from the package and place them in the air fryer’s basket. Make sure the potatoes are in an even layer; you may need to cook them in batches depending on the size of your air fryer.
  3. Brush them with the oil of your choice.
  4. Sprinkle the potatoes evenly with the steak seasoning.
  5. Cook the potatoes for 25 minutes or until they are golden brown and crispy.

Oven directions

  1. Preheat the oven to 425°F.
  2. Remove the A Cut Above Sliced Potatoes from the package and lay them in an even layer on a baking sheet. Make sure the potatoes are in an even layer; you may need to use two sheets.
  3. Brush them with the oil of your choice. Sprinkle the potatoes evenly with the steak seasoning. Cook the potatoes for 20-22 minutes or until they are golden brown and crispy.

While the potatoes are cooking, mix the sour cream with chipotle peppers (fewer peppers can be used for a milder sauce if desired).

Serve potato chips with the chipotle sour cream. Enjoy!

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.

Skillet Eggs in Tomato Sauce with Diced Breakfast Potatoes

Breakfast/Brunch

At a Glance

  • Potato Type: Yellow
  • Prep Method: Pan Fried
  • Cuisine: Mediterranean
  • Yield: 4-5
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

The right way to kick off your weekend.  A Mediterranean breakfast standout.

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon chili powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon (scant) caraway seeds
  • 1 (14.5-ounce) can of unsalted, diced tomatoes
  • 1 cup water
  • 1 (1lb.) package A Cut Above® Potatoes Fresh-Cut Diced
  • 2 eggs
  • 2 ounces feta cheese, crumbled
  • 1/4 cup Italian parsley leaves or cilantro leaves
  • Hot pepper sauce

Preparation

  1. Heat 1 teaspoon of the oil in a heavy medium saucepan over medium heat.
  2. Add shallot, garlic, chili powder, turmeric, and caraway; sauté until shallot is tender, about 4 minutes.
  3. Add tomatoes with juices from can and water; simmer until sauce thickens and is reduced to 1 3/4 cups, occasionally stirring for about 8 minutes.
  4. Meanwhile, heat the 3 remaining teaspoons of oil in a heavy, well-seasoned cast iron skillet or non-stick skillet over medium heat.
  5. Add potatoes and sprinkle with salt and pepper. Sauté potatoes until tender and golden brown, about 15 minutes.
  6. Using a wooden spoon, push the potatoes to the edge of the skillet.
  7. Crack eggs into the center of the skillet and cook until whites are set, and yolks are creamy, about 6 minutes.
  8. Spoon half of the warm sauce over the eggs and potatoes. (Cover remaining sauce and refrigerate to enjoy later.)
  9. Sprinkle eggs with feta and parsley. Serve, passing hot sauce separately.

Variations

Note:

  • You can use the leftover sauce to make the recipe again the following day, OR you can serve it over a baked potato or other veggies for another meal.

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.

Easy Picadillo Over Crispy Potato Wedges

Appetizer, Main Dish

At a Glance

  • Potato Type: Yellow
  • Prep Method: Baked
  • Cuisine: American
  • Yield: 4-5
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Succulent, savory, delightful.  A party on your plate.  You’re welcome!

Ingredients

Potatoes:

  • 2 (1lb) bags A Cut Above® Fresh-Cut Potato Wedges
  • As needed olive oil spray
  • 1 ½ teaspoons sea salt

Picadillo:

  • 1 tablespoon olive oil
  • 1 (1lb) package of lean, ground turkey
  • 1 cup chopped yellow onion
  • 3 garlic cloves, thinly sliced
  • 10 ounces tomato puree
  • 3 tablespoons smoked paprika
  • 2 cups chicken stock
  • ½ tablespoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ¼ cup raisins
  • ½ cup sliced Spanish olives
  • 1 teaspoon sea salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground black pepper

Plating:

  • ¼ cup finely chopped chives

Preparation

  1. Preheat the oven to 400°F.
  2. Place the potato wedges on a baking sheet and spray the potatoes with olive oil spray. Season the potatoes with the salt and roast them in the oven for 30-32 minutes or until the potatoes are golden and crisp. Remove from the oven and keep warm until ready to use.
  3. While the potatoes are cooking, prepare the picadillo. Start by heating the olive oil and browning the turkey in a large heavy-bottomed pot, such as an enamel Dutch oven, over medium-high heat.
  4. When the turkey is brown, reduce the heat to medium and add the yellow onions and garlic. Stirring regularly, cook the mixture until the onions are translucent but not brown.
  5. Add the tomato puree and smoked paprika. Cook this until the tomato sauce reduces by half (about 10 minutes).
  6. Add the chicken stock, cumin, coriander, cinnamon, and raisins. Allow the picadillo to simmer for about 15 minutes. Add the olives, salt, cayenne, and black pepper. Allow the mixture to simmer for another 5 minutes.
  7. Arrange the crispy potato wedges on a plate or a platter, and then spoon some of the picadillo on top. Garnish with chopped chives.

Serve right away and enjoy! This can be eaten as an appetizer or meal.

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.

Grilled Potato Wedges with 3 Greek Yogurt Dipping Sauces

Appetizer

At a Glance

  • Potato Type: Yellow
  • Prep Method: Grilled
  • Cuisine: American
  • Yield: 4-5
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Can’t decide which sauce to make?  Try all three! The ultimate dipping recipe for potato wedges.

Ingredients

Potatoes:

  • 2 (1lb) bags A Cut AboveÒ Fresh-Cut Potato Wedges
  • 1 tablespoon olive oil
  • Fine sea salt to taste

Caramelized Onion and Chive Dipping Sauce

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, quartered and thinly sliced
  • 1 cup fat-free Greek yogurt
  • 1/4 cup sliced chives or green onion tops
  • 2 tablespoons fresh rosemary leaves
  • Fine sea salt and freshly ground pepper to taste

Red Pepper Basil Dipping Sauce

  • 1/2 cup fat-free Greek yogurt
  • 1/2 cup roasted red peppers, drained and patted dry
  • 2 cloves garlic
  • 1/4 cup each: sliced green onions and basil leaves
  • Fine sea salt and freshly ground pepper to taste

Avocado Cilantro Dipping Sauce

  • 3/4 cup fat-free Greek yogurt
  • 1 ripe avocado, peeled and pitted
  • 2 cloves garlic
  • 1/4 cup lightly packed fresh cilantro leaves
  • 1/2 tablespoon lime juice
  • Fine sea salt and freshly ground pepper to taste

Preparation

  1. Pour potato wedges into a large bowl.  Add olive oil; toss well to coat.
  2. Grill over medium-high heat for 10 minutes, turning once or twice, until lightly charred and cooked through. If you have large grill grates, you may need to lay a piece of foil on the grates under the potatoes so that the potatoes don’t fall through.
  3. Season with salt and serve immediately with dippers.

Caramelized Onion and Chive Dipping Sauce

  1. Heat oil in a medium skillet.
  2. Add onion and cook over low heat for 20 minutes stirring frequently; let cool.
  3. Puree onion, yogurt, chives, and rosemary until smooth.
  4. Season to taste with salt and pepper.

Red Pepper Basil Dipping Sauce

  1. Puree yogurt, peppers, garlic, onions, and basil in a blender or small food processor until smooth.
  2. Season to taste with salt and pepper.

Avocado Cilantro Dipping Sauce

  1. Puree yogurt, avocado, garlic, cilantro, and lime juice in a blender or small food processor until smooth.
  2. Season to taste with salt and pepper.

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.

Crispy Air Fryer Potato Wedges with Creamy Sweet Chili Sauce

Side Dish

At a Glance

  • Potato Type: Yellow
  • Prep Method: Air Fryer
  • Cuisine: Asian
  • Yield: 2-3
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

As a side dish or a party buffet item, these potatoes please every time!

Ingredients

  • As needed cooking oil spray
  • 1 (1lb.) package A Cut Above® Potatoes Fresh-Cut Wedges
  • ½ tablespoon olive or avocado oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup mayonnaise
  • ¼ cup sriracha (Thai Chili Sauce), find this in the ethnic foods aisle
  • ¼ cup sweet chili sauce, find this in the ethnic foods aisle
  • ¼ cup green onion, chopped
  • ½ tablespoon sesame seeds

Preparation

Pour the potatoes from the packaging into a bowl and add the olive or avocado oil, toss to coat evenly, and season with salt and pepper.

Air Fryer Directions:

  • Preheat the air fryer to 400°F. Lightly spray the air fryer basket with the cooking oil spray. Add the potatoes to the air fryer and cook for 25-28 minutes or until they are golden brown and crispy on the outside but light and fluffy on the inside.

Oven Directions:

  • Preheat your oven to 425° Transfer the potatoes to a large baking sheet. You’ll want to use a sheet large enough so that the potatoes have enough room to be in an even layer. If your sheet isn’t large enough, use two. Cook the potatoes for 10 minutes, remove the pan(s), and shake to turn the potatoes. Cook for an additional 5-8 minutes, or until they are golden brown and crispy on the outside but light and fluffy on the inside.

While the potatoes are cooking, make the sauce. To make the sauce, combine the mayonnaise, sriracha, and sweet chili sauce in a bowl and stir until well combined.

Gently remove the wedges from the air fryer or oven. Place onto a plate and drizzle with the sauce. Top the potatoes with green onions and sesame seeds.

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.

Creamy Garlic and Herb Skillet Potatoes

Side Dish

At a Glance

  • Potato Type: Yellow
  • Prep Method: Pan Fried
  • Cuisine: American
  • Yield: 2-3
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Create your own signature house-made potato chips, or use this recipe.  We’ll never tell!

Ingredients

  • 1 (1lb) bag A Cut Above Fresh-Cut Sliced Potatoes
  • ¼ cup vegetable oil
  • As needed, salt and pepper
  • 2 tablespoons unsalted butter
  • 5 ounces soft garlic and herb cheese (like Alouette, found in the packaged cheese aisle)
  • 2 tablespoons lemon juice
  • Fresh parsley for serving, optional

Preparation

  1. Preheat the oven to 450°F.
  2. Empty the A Cut Above Fresh-Cut Sliced Potatoes into a large pot and cover them with water just until the water is about 2 inches above the potatoes. Place the pot on the stove and bring it to a boil over high heat. Reduce the heat to medium. Allow the potatoes to cook for 5-7 minutes or until they are just fork-tender. Drain the potatoes and set aside.
  3. While the potatoes are draining, place a cast-iron skillet with the vegetable oil over medium heat and allow it to heat up for 3-4 minutes.
  4. Carefully add the potatoes down in one even layer. Cook the potatoes for 3-4 minutes on each side until they are golden brown. Remove them from the oil and season them with salt and pepper.
  5. Drain the oil from the pan and add the butter. Return the potatoes to the pan in one even layer in the melted butter.
  6. Spoon the garlic and herb cheese over the potatoes and place the skillet into the preheated 450 F oven for 3-5 minutes until the cheese begins to melt. Remove the potatoes from the oven.
  7. Drizzle the potatoes with lemon juice and parsley, if using, and serve them immediately.

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.