75+ Best Easter Recipes in 2025 | Ideas for Easter Menu

Stuffed Onions with Ground Beef and Rice

Aysegul Sanford — Wed, 10 Dec 2025 15:27:48 +0000

Growing up in Türkiye, our holiday tables looked a little different than the ones we have here in the US. Kebabs were always on the menu, but whenever my mom wanted to make something special, she made these ground beef stuffed onions, or soğan dolması as we call it.

It has been years since I last made them, but seeing their recent popularity on social media made me pull out my mom’s handwritten notes and bring this recipe back to life.

Here are a few things that make this version special:

It has roots in Turkish cooking. There are many versions of stuffed onions across the Mediterranean and the Middle East, but the Turkish style uses pomegranate molasses to give the dish a gentle, sweet-and-tangy balance.
The ingredients are simple. Pomegranate molasses might sound unfamiliar, but most grocery stores now carry it. Everything else is a pantry staple, and I included plenty of substitutions so you can make it work with what you have on hand.
It looks impressive, but it is easier than it seems. Once you soften the onions and get the hang of rolling them, the rest of the process is surprisingly approachable and very forgiving.

If you have never made stuffed onions before, I think you will be pleasantly surprised by how doable this dish actually is.

Ingredients You’ll Need

If you’ve been following along on social media, you’ve probably seen me testing this recipe quite a bit. As I worked through each round, I learned a few things about choosing the right ingredients.

The exact measurements are in the recipe card below, but these are the notes I kept from all that testing:

Onions: Look for onions that are firm, fresh, and heavy for their size. Yellow onions work beautifully because they naturally become sweeter as they cook, but Vidalia onions and Walla Walla onions will also work if you want an even milder flavor. Red onions are also an option, but stuffed red onions are slightly sweeter than yellow onions.

Pro tip: In the recipe card, you’ll see four medium onions. If you’re making this for the first time, go ahead and buy one extra just in case. Depending on the size, four to five onions usually give me about 20 to 22 usable layers, which is right around what you’ll need for this stuffed onion recipe.

Ground beef: Fat equals flavor, so I like using 85/15 ground beef because it stays juicy and tender. If you prefer something richer, use 80/20 ground beef.

You can also use lamb if you like, or half lamb and half beef, which is pretty traditional. If you are looking for a lighter alternative, though not traditional, ground chicken would also work, but be aware that it would have a slightly different flavor profile.

White rice: I’m using long-grain white rice here, the everyday enriched kind that you can find in most grocery stores.

My mom always rinsed the rice under cold water until it ran clear, so I do that too, but I know some people prefer not to wash their rice, and that’s perfectly fine.

Some people soak their rice before using it, which helps it cook a little faster, but since we are using a rather small amount, I do not think that it is necessary.

Alternatively, medium bulgur wheat can be a good substitute for rice. It would have a distinct earthy flavor profile, but it would still be delicious.

Pomegranate molasses: Can you make it without it? You surely can. But, should you? Absolutely not, because pomegranate molasses takes these stuffed onions to another level, giving them the signature slightly sweet-and-sour taste. So, do not skip it.

Pro Tip: When shopping for it, look for a brand that uses 100% pomegranate juice and no added sugars. If you can’t find it in your local grocery stores’ Middle Eastern section, look for it online. My favorite one is this Pomegranate Molasses.

Red pepper paste: This is known as biber salçası in Turkish cooking. You can find mild or hot versions, and both work here. If you can’t find it, you can use an equal amount of tomato paste as a substitute, and it will still be delicious.

Most Middle Eastern supermarkets carry it, but if you can’t find it there, you can buy it online. I like Oncu Turkish Mild Pepper Paste, which has great depth without being overly spicy.

Spices: This part of the recipe is the most flexible, and you can get as creative as you want. I use ground cumin, dried mint, black pepper, and red pepper flakes for a little heat.

If you can’t get your hands on dried mint, you can omit using it or use a tablespoon of chopped fresh mint instead.

How to Make Stuffed Onions

If this is your first time making stuffed onions with meat, and it looks like a lot of work, let me assure you, it is not. Once you start stuffing and rolling your first couple of onions, you’ll see quickly that the whole process is actually quite simple.

Below, I am sharing every step of the process with the little things I learned from my mom and from making this Mediterranean dish over the years for my own family:

Step 1 – Prep the onions: If there’s one part to pay a little extra attention to, it’s this step. We’re trying to separate the layers in one piece as much as we can. Even if a few tear, don’t worry, they still work just fine once they’re stuffed.

Start by cutting off both ends of each onion, peeling the outer skin, and making a single straight cut down to the center without slicing all the way through. Doing this helps the layers loosen easily after boiling. Use a sharp knife here to make it easier on yourself.

Step 2 – Boil the onions: Add the onions to a large pot of water, bring it to a boil, and let it simmer for about 15 minutes. You don’t want them overly soft, just soft enough that they don’t rip when you start separating the layers later.

Step 3 – Let them cool and separate the layers: Spread the onions out on a plate and let them cool on the counter.

Pro Tip: It takes a while to cool down, especially the inner layers. If you are short on time, you can place them in a colander and run them under cold tap water to speed up cooling. However, it is imperative that you let them drain properly before you start stuffing and rolling them.

When cool enough to handle, carefully remove each layer of the onion, being gentle to avoid tearing it. You should have about 20-22 onion layers in the end.

As you peel off each layer, you’ll notice a thin membrane. If you have the time, remove it; it helps the onions cook more evenly and prevents any chewiness. But if you’re in a pinch, you can skip this step. I’ve made this dish plenty of times, leaving the membrane on, and it still turns out great.

As you get closer to the middle, you’ll end up with the onion cores. Don’t throw them out. We’ll use them in the filling, so put them in a large bowl.

Step 4 – Mix the filling: Preheat the oven to 400°F (204°C), and while it heats, make the filling. Add the ground beef, rice, red pepper paste, tomato paste, all of the spices and seasoning, pomegranate molasses, and parsley to the bowl with the chopped onion cores.

Using clean hands, give it a good mix so that everything is evenly combined. You’re looking for a mixture that feels slightly sticky and moist but holds together when you press it between your fingers.

Step 5 – Roll each layer into a little stuffed onion (aka dolma): Place about 1 ½ tablespoons of filling inside each layer and roll it tightly.

Pro Tip: As you stuff and roll, you’ll see that the very outermost layers of the onion are longer than the inner layers. I find that stuffed onions made with these longer layers are a bit chewy, so I cut them in half. This way, all layers are roughly the same size, and every stuffed onion tastes the same after everything is baked.

Step 6 – Arrange them in the pan: I am using a 3 ½-quart cast iron skillet, but a large casserole dish would also work well.

Place the stuffed onions in a spiral, starting from the outer edge, tucking each one right up against the next.

You want them close enough to support each other without squeezing them too tightly. In my 12-inch pan, depending on the size of my onions, I can usually fit 18-22 stuffed onions in one spiral layer.

Step 7 – Make the sauce: In a measuring cup, combine olive oil, pomegranate molasses, tomato paste, red pepper paste, garlic, salt, and boiling water. Whisk until everything dissolves.

Pour the sauce right over the onions. You can cover the pan with foil or a large sheet of parchment paper.

Pro Tip: During my recipe testing, I kept thinking the sauce looked like too much. It isn’t. You need that liquid to help the onions and filling cook slowly and evenly, and most of it evaporates in the oven, leaving just the right amount behind.

Step 8 – Bake: Place the onions in the oven, covered, for about 30 minutes to soften all the way through. Then uncover the dish and let them brown and caramelize around the edges for another 20 minutes or so.

You’ll see that the remaining liquid will be thicker and reduced almost in half.

Step 9 – Finish with fresh parsley and serve: I love adding a handful of parsley at the end to brighten the entire dish. Serve your baked stuffed onions warm, with extra sauce spooned over the top.

Expert Tips From My Mediterranean Kitchen

Stuffed roasted onions look fancy, but once you understand a few small techniques, the whole process becomes much easier (and more enjoyable).

Here are a few lessons I learned during my recipe testing, along with a few things I learned watching my mom make these when I was growing up in Türkiye.

Don’t over-boil the onions: Keep a close eye on them once they start boiling. Let them simmer just until they become soft enough to bend, usually around 15 minutes. If you cook them too long, the layers become mushy and tear easily when you try to separate them.

Cool the onions before handling: Letting the onions cool takes some time. If you are in a pinch, you can run them under cold water to speed things up. However, it is imperative that you drain them properly before stuffing.

It is okay to cut long onion layers: The outer layers of the onion are sometimes too long for rolling. If they are, simply slice them in half. Too much onion wrapping around the filling can become chewy after baking.

You do not need extra oil: Some versions of this recipe online (especially on social media) add additional (between ¼ cup to ½ cup) olive oil to the filling. I tested this recipe both ways and did not think it was necessary, especially if you are using 85/15 ground meat.

That said, if you’re using leaner meat, feel free to add ¼ cup olive oil to keep the filling tender and moist.

Use boiling or hot tap water for the sauce: When making the sauce, it is hard to dissolve everything with cold (or even room temperature) water, so I recommend using hot water to make it easier on yourself.

Use parchment paper or foil to cover: Most Turkish cooks use parchment paper to cover the dish. You need to cut it so it covers the entire surface and stays put. However, aluminum foil can also be used.

Stuffed Onions Recipe

This Baked Ground Beef Stuffed Onions recipe is a showstopping main dish made with tender onion layers stuffed with a beef-and-rice filling. Everything bakes in a sweet-tangy pomegranate molasses sauce that caramelizes beautifully in the oven.

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 15

Cook Time 1 20

Cooling time (for Onions) 20

Total Time 1 55

Servings servings

Calories 493kcal

Author Aysegul Sanford

Equipment

1 3 1/2 quart cast iron braiser

Ingredients

For The Onions

4 large onions ~ 2 ½ lbs
Salt

For The Filling

½ lbs ground beef 85-15
½ cup white rice rinsed under hot tap water
¼ cup pomegranate molasses
2 tablespoons red pepper paste Use tomato paste if you can't find it
2 tablespoons tomato paste
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon allspice
½ teaspoon dried mint optional
¼ teaspoon red pepper flakes Urfa or Aleppo pepper, optional
1 cup chopped fresh parsley plus more for garnish

For The Sauce

¼ cup olive oil
¼ cup pomegranate molasses
2 tablespoons red pepper paste Use tomato paste if you can't find it
2 tablespoons tomato paste
2 cloves garlic minced
½ teaspoon kosher salt
1 ½ cups boiling water or hot tap water

Instructions

Cut both ends of the onion and peel them one by one. Slice halfway through to the center without cutting all the way.
Fill a medium-sized saucepan with water and add the onions over medium heat. Bring to a boil and simmer for 15 minutes. The leaves will soften, and separate a bit.
Using a slotted spoon, carefully remove the onions from the boiling water and transfer them to a plate, and let them cool.
When cool enough to handle, carefully remove each layer of the onion, being gentle to avoid tearing it, and discard the thin membrane as needed. As you get closer to the middle, you’ll end up with the cores of the onions. Set them aside; we’ll use them in the filling.
You should have about 20-22 layers of onions in the end. Set them aside.
Meanwhile, preheat the oven to 400 degrees F.
While the oven is heating, make the filling. Into a mixing bowl, place ground beef, white rice, pomegranate molasses, red pepper paste, tomato paste, kosher salt, black pepper, ground cumin, allspice, dried mint, red pepper flakes, and chopped fresh parsley.
Chop the reserved onion cores and add them to the bowl. Give it a good mix to ensure everything is fully incorporated.
When it is time to stuff, fill each layer of the onion with a tablespoon of the meat filling, then roll tightly. Repeat this process for the remaining onion layers, then arrange them in a spiral pattern in a large skillet or casserole dish.
To make the sauce, whisk together olive oil, pomegranate molasses, red pepper paste, tomato paste, garlic, salt, and boiling water in a measuring cup until combined.
Carefully pour the sauce over the stuffed onions. You can cover it with foil or a large sheet of parchment paper.
Bake in the oven for 30 minutes, then remove the parchment paper and continue baking for an additional 20 minutes, or until onions turn golden brown.
Garnish with chopped parsley and serve immediately.

Video

Notes

Yields: This recipe makes 18-22 stuffed onions, which is ideal for serving 4 adults, with each adult eating 4-5 stuffed onions. The nutritional values below are per serving.
Make Ahead: Prep the onions and the filling. Stuff and roll the onions and arrange them in a casserole or skillet. Cover tightly and keep in the fridge for up to 24 hours. When ready to cook, make the sauce and bake as directed.
Storage: Bring the leftovers to room temperature, place in an airtight container, and store in the fridge for up to 3-4 days.

Nutrition

What to Serve With Stuffed Onions

So you’ve made your beautiful stuffed baked onions. They’re tender, aromatic, and perfectly seasoned. But what should you serve alongside them to turn this into a complete meal?

Below are a few traditional and Mediterranean-inspired pairings to help you serve them the way they’re enjoyed across Türkiye:

Pair them with a cool yogurt sauce: A creamy yogurt sauce is one of the most classic pairings to dolma-style dishes. My Yogurt Dill Sauce adds a bright, herby note with lemon and fresh dill, while my Tzatziki Sauce Recipe is a classic pairing with thick Greek yogurt, cucumber, and garlic.

Add a refreshing salad: A crisp salad never disappoints. Turkish Shepherd Salad is a traditional go-to with juicy tomatoes, cucumbers, and herbs, especially in the summer months. If you want something a bit more herby, Tabbouleh is another option with lots of fresh herbs.

Serve with rice or pilaf: To make this a little more filling, pair your stuffed onions with a starchy side dish. If you want a Turkish side, my Bulgur Pilaf is a classic, or try my Vermicelli Rice, another staple you’ll often see served alongside dishes like this in many Mediterranean restaurants. And if you want a gluten-free option, Lemon Quinoa brings a fresh, zesty note without overpowering the main dish.

How to Make Ahead, Store & Reheat

One of the things I love most about this stuffed onion recipe is that you can make it ahead, and it tastes better the next day. The flavors magically deepen as they sit, which makes it an ideal recipe for make-ahead dinners, holiday prep, or easy leftovers.

Here’s how I do it:

Make Ahead: You have two make-ahead options:

You can prepare, stuff, and roll all the onions, arrange them in your pan, and refrigerate them unbaked, without the sauce, for up to 24 hours. When you’re ready to cook, simply mix the tomato sauce, pour it over the onions, and bake as directed.
Alternatively, you can bake them completely a day ahead. Let them cool, cover tightly, and refrigerate. Just pop them in the oven to warm thoroughly, sprinkle with fresh herbs, and serve!

Storage: Once baked, let the stuffed onions cool completely before storing. Transfer them to an airtight container and refrigerate for up to 4 days.

Reheat: Reheat the stuffed onions in a 350°F (177°C) oven, loosely covered with parchment or foil, for 10-15 minutes, or just until warmed through. You can also microwave them if needed, but the oven keeps the texture softer and more consistent.

Freezing: Stuffed onions freeze very well. Once completely cooled, place them in an airtight container and freeze for up to 2 months. For the best texture, thaw them overnight in the refrigerator, then reheat.

FAQs

Can I make this recipe vegetarian?

Yes, you can make a vegetarian version. Simply increase the rice to 2 cups and add 3 tablespoons of extra-virgin olive oil to the filling. It is not traditional, but some cooked lentils or mushrooms can be added to the mixture to make it even more satisfying.

What if my onion layers fall apart?

This usually happens when the onions are overcooked. Boil them just until they’re soft enough to bend, but not mushy. Using firm, fresh onions also helps because the layers are sturdier.

Can I make stuffed onions ahead of time?

Yes. To do so, stuff the onions, arrange them in the baking dish, cover tightly, and refrigerate for up to 24 hours. When you’re ready to serve, simply add the sauce and bake.

Can I use brown rice?

Technically, yes, but it takes much longer to cook and stays much firmer inside the onions. For best results, stick with white rice (long-, medium-, or short-grain). If using brown rice, soak it for at least 1 hour to soften it before adding it to the filling mixture.

Can I use red or white onions?

Yes. Red, white, or yellow onions will all work for this recipe. Just make sure the onions you choose are fresh, firm, and not soft, so the layers hold up well when boiling and rolling.

How is this recipe different than Greek Stuffed Onions?

While the concept is pretty similar, the Greek version of this recipe does not use pomegranate molasses. It is also often made with ground pork, but, similar to my recipe here, ground beef and ground lamb can be good substitutes for pork.

Other Mediterranean Recipes You’ll Love

If these meat-stuffed onions made you curious to try more, I invite you to check out a few of my favorite recipes from the Mediterranean and Middle Eastern regions below:

If make-ahead meat dishes are your favorite, try my Greek Lamb Meatballs for an easy dinner or a quick appetizer.
You’ve probably seen the Doner Kebab recipe going viral on social media. It takes the century-old classic recipe and turns it into a weeknight dinner with a clever shortcut.

Photos by Tanya Pilgrim.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Easy Yogurt Fruit Dip

Aysegul Sanford — Sat, 31 May 2025 14:09:31 +0000

Key Ingredients

Made with only 3 basic ingredients, this fruit dip with yogurt is a great lighter alternative to traditional fruit dips, focusing on wholesome ingredients and natural sweetness. You can find the full list of ingredients in the recipe card below. Below are some helpful notes on the ingredients.

The Best Yogurt for Fruit Dip

I prefer either Greek yogurt or thick Icelandic yogurt for this recipe. The thickness is essential here, as other types of yogurt will result in a runny fruit dip. I find that whole milk (full-fat) yogurt delivers the creamiest yogurt dipping sauce for fruit, but if you prefer a lighter option, you can use non-fat or low-fat yogurt instead.

You can buy already sweetened yogurt or follow my homemade vanilla yogurt recipe to make it in just a few minutes.

Alternatively, if you are following a dairy-free (or vegan) diet, you can use plant-based yogurt. While almond yogurt and coconut yogurt are options, I prefer unsweetened cashew yogurt as it offers a neutral flavor.

Sweeteners: Natural Options & Adjustments

Honey or maple syrup: You can use maple syrup or honey interchangeably to make this yogurt fruit dip. Whenever I make it for my family, I use local honey as it helps with my husband’s allergies. Still, feel free to use what you have on hand.

Jam: Alternatively, you can flavor it with a small amount of jam. Though keep in mind that most store-bought jams are packed with sugar, so a small amount goes a long way.

Sugar alternatives: I won’t lie, I am not a big fan of sugar alternatives (primarily used in keto diets) like stevia or erythritol, but if you are, you can certainly sweeten your fruit dip with your favorite sugar-free sweetener.

Regardless of the sweetener you use, be sure to taste your yogurt before adding sugar to adjust the sweetness.

Flavor Boosters: Vanilla, Citrus & Beyond

While the 3-ingredient fruit dip recipe is wonderful by itself, you can make it your own with any of the optional add ins. Below are a few ideas to help you change it up:

Vanilla: It is no secret that vanilla extract makes everything taste better, but if you have it on hand, you can take it up a notch by using vanilla bean paste (affiliate link). The vanilla seeds spread throughout the yoghurt fruit dip not only make it even more delicious but also visually impressive.

Remember that a small amount goes a long way. I usually use ½ teaspoon per cup of yogurt.

Lemon or Orange zest: A small amount (½ teaspoon or so) of lemon zest or orange zest (for sweeter flavor notes) is an easy way to elevate this fruit dip made with yogurt. The oils and concentrated oils in the zest spread throughout the dip add a layer of depth, especially when served with berries.

Cinnamon: A small amount of cinnamon is a nice way to warm up the flavors of the dip. I especially like adding cinnamon when serving this yogurt-based fruit dip with sliced apples during the fall and winter months.

Fresh mint: Chopped fresh mint introduces a well-balanced flavor and pairs beautifully with berries.

How to make fruit dip with yogurt?

You can find the detailed instructions in the recipe card, but below are some helpful detailed notes to help you as you make this recipe.

Step 1 – Whisk the dip base for ultimate creaminess: In a medium-sized bowl, combine the yogurt, honey (or your preferred sweetener), and vanilla extract. If you are using any of the optional add-ins, this is the time to add them as well. Whisk to ensure that everything is thoroughly combined.

Step 2 – Taste and Adjust: Give it a quick taste and add more sweetener, vanilla, etc. if preferred.

Step 3 – Chill for Enhanced Flavor: This is optional, but if you have the time, cover and place in the fridge for 30 minutes or so. This way the flavors get a chance to mingle and concentrate.

Step 4 – Plate with fruit: Grab a large plate and place the vanilla yogurt fruit dip in the middle. Peel (if necessary) and slice the seasonal fruit, and put it around the bowl.

Make Ahead and Storage Instructions

Make Ahead: You can prepare this easy fruit dip with yogurt up to 2 days in advance and store it in an airtight container in the refrigerator. If you are using regular yogurt that is not as thick as Greek yogurt, you may notice some liquid (also known as whey) build-up; if that happens, simply drain it before serving.

Storing leftovers: Leftovers can be stored in the fridge for up to 3 days. Just be sure to store it in an airtight container.

Expert Tips:

While this 5-minute recipe is pretty straightforward, there are a few things I would like to mention as you make your version of the best yogurt dip for fruit:

Consistency and Texture: Achieving that perfect creamy, non-runny dip is all about a few key details. You already know to start with thick yogurt, such as Greek or Icelandic (that’s your base for success!). I would also recommend draining any liquid before using in the recipe. Additionally, letting it chill after mixing will help you achieve a thicker, more creamy consistency without extra effort.

Keep seasonality in mind: The basic recipe I’ve included below works all year round. However, if you choose to add any of the optional add-ins, consider the fruit you plan to use as you make your additions.

For example, if I plan to serve it with apple slices, then a combination of maple syrup and a dash of cinnamon would complement it better. Conversely, if I am serving it with strawberries, honey, and citrus zest would be a better choice.

FAQs

Can I use flavored yogurt?

Yes, you can. However, most flavored yogurt tends to be already sweet so be sure to taste it before adding any additional sweeteners.

How long does the dip last in the fridge?

This fruit dip recipe should last for up to 2-3 days as long as it is stored in an airtight container in the fridge.

Can I make this recipe vegan?

You sure can. Simply use vegan yogurt (my favorite is cashew) in place of Greek yogurt.

Variations for this fruit dip made with yogurt:

Depending on the season or the crowd I’m serving, I like to create my own variations of this recipe. While the options are endless, I wanted to include a few of my favorite pairings below:

Fall Spices: For a cozy, fall twist, add in a dash of ground cinnamon, allspice, and/or some nutmeg. This variation works beautifully when paired with apples or pears.
Fresh mint and Lime: Flavoring the dip with chopped fresh mint, lime zest, and a squeeze of lime juice works well, especially when serving it with strawberries, blueberries or raspberries.
Chocolate: If you are a fan of rich chocolate flavors, you can swirl in a tablespoon of cocoa powder and a bit more sweetener. I love pairing this chocolate version with bananas and strawberries.
Protein-Packed: The Greek yogurt fruit dip is already high in protein, but if you want to add more, you can stir in a scoop of your favorite protein powder. Alternatively, you can also incorporate a spoonful of peanut butter or any other seed butter for an extra boost of protein.

More Yogurt Recipes You Might Also Like:

Growing up in a Mediterranean country, yogurt was a staple in our household and I just can’t think of a day without eating a cup of yogurt, which explains why I have so many yogurt recipes on this website.

If you liked this recipe, below are a few more that you might like:

Need a no sugar added dessert? Try my frozen yogurt bark. This is a great summer snack for kids.
Chia pudding is wonderful, but did you know that you can make it with yogurt as well? My yogurt chia pudding is a filling breakfast you can make overnight.
Keep your money and never order yogurt parfait at Starbucks. My homemade yogurt parfait is just as delicious (if not better) and a great meal prep breakfast.

Yogurt Fruit Dip Recipe

An easy & quick to make 3-ingredient yogurt fruit dip recipe sweetened with honey and flavored with vanilla extract. This is the best fruit platter dipping sauce to serve everyone in your family.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 2

Total Time 2

Servings servings

Calories 68kcal

Author Aysegul Sanford

Ingredients

1 cup Greek yogurt full fat (you can use plain or vanilla yogurt)
2 tablespoons honey or maple syrup or orange juice
½ teaspoon vanilla extract

Optional add-ins:

¼ teaspoon ground cinnamon
1 teaspoon fresh mint thinly sliced/julienned

To Serve:

fresh fruit

Instructions

Place yogurt, honey (or maple syrup), and vanilla extract in a bowl. Add in the optional ingredients, if you prefer.
Whisk until thoroughly combined. *
Serve with fruit on the side.

Video

Notes

Yields: This fruit yogurt dip recipe makes 1 cup that is ideal for serving 4-6 servings. The nutritional information you see below is per serving (of 4).
Let it rest *: If you have the time, cover and let it sit in the fridge for 30 minutes before serving. Sitting in the fridge will help thickened your fruit yogurt dip and make it even more creamy.
Make ahead: You can prepare this fruit dip up to 2 days in advance and store it in an airtight container in the refrigerator. If you are using regular yogurt that is not as thick as Greek yogurt, you may notice some liquid (also known as whey) build-up; if that happens, simply drain it before serving.
Storage: Place leftovers in an airtight container and store in the fridge for up to 3 days. Be sure to give it a stir before serving.

Nutrition

Mediterranean Pasta Salad

Aysegul Sanford — Thu, 22 May 2025 12:56:19 +0000

Even as someone who develops recipes for a living, I still have those moments before a get-together when I’m standing in the kitchen wondering, what should I bring? I mean, I know I have a blog full of recipes, but when you’re serving a crowd with so many preferences and diet restrictions, it’s always a hard decision to make.

My experience is that this Mediterranean macaroni salad seems to please most people. For one thing, most people love the familiar “Greek” flavors (i.e. cucumbers, olives, tomatoes, etc.) and it rarely needs an introduction. To me, it is like a bistro pasta salad that is the most popular dish on the menu.

Key Ingredients:

The good news is that once you understand the process and the flavor profile, it’s easy to make this Mediterranean pasta recipe your own. You can find the full list of ingredients in the recipe card below, but below are a few helpful notes and substitutions:

Pasta: I used farfalle (also known as bow tie pasta), but other shapes like rotini and fusilli would also work. I prefer these shapes as they hold on to the dressing, blend well with the rest of the ingredients, and are easy to scoop and eat cold. Of course, you can always use gluten-free pasta if preferred.

Canned & fresh veggies: In my humble opinion, using a combination of canned and fresh vegetables is what makes this Mediterranean noodle salad a winner. And the best part is that if you do not have one ingredient (or you don’t care for it), you can use another. Here are a few optional add-ins and substitution ideas:

Onion: Use finely chopped red onion instead of scallions.
Tomatoes: If tomatoes are not in season, use finely chopped sun-dried tomatoes instead.
Fresh Herbs: Fresh oregano is the classic “Mediterranean” herb used in salads like this, but other herbs like fresh parsley, dill, and mint would all work.
Cheese: Not a fan of feta cheese? Use goat or no cheese if you prefer a vegan or dairy-free version of this pasta salad.
Add protein: If you want to turn this into a more filling meal, feel free to bulk it up with a protein. Chickpeas are a great plant-based option and work beautifully with the Mediterranean flavors. You can also add grilled shrimp, chicken, or even canned tuna for a quick boost. Just be sure everything is cooled before mixing it in.
Pasta Salad Dressing: I used my go-to Mediterranean Vinaigrette, but my Lemon Balsamic Vinaigrette would also be a great dressing option.

How to Make Mediterranean Pasta Salad?

Once you have the ingredients ready, making this Mediterranean diet pasta salad is no more than a few easy steps. You can find the detailed recipe below, but here’s how I put it together:

Step 1 – Cook the pasta: I feel like most pasta salads either have too much pasta or too many “supporting” ingredients. For a salad with so many add-ins, I find that 8 ounces of pasta (which gives you about 4 cups cooked) is the right balance.

Cook it in well-salted boiling water until al dente, according to the package instructions. Then drain and rinse under cold water to stop the cooking process.

Pro tip: Let the pasta cool completely before adding the rest of the ingredients. If it’s too warm, it can wilt the veggies or melt the cheese. Plus, the dressing will soak in too quickly, leaving the salad a bit dry.

Step 2: Make the dressing: You can make the Mediterranean pasta salad dressing in a mason jar (great if you’re making it ahead) or a measuring cup, but if I’m making this for just us at home, I usually grab a large bowl and make it right there.

That way, (1) I don’t have to wash another dish, and (2) I can start building the salad directly in the bowl.

No matter what vessel you’re using, start by adding the lemon juice, garlic, Dijon mustard, oregano, salt, and pepper. Then, slowly drizzle in the olive oil while whisking. This helps emulsify the dressing, making it a little creamy and helping it cling to the pasta.

Step 3 – Assemble the salad: Grab a large salad bowl. And I do mean large because we’ve got a good amount of vegetables going in. Add the cooled pasta along with the rest of the ingredients. It’ll look like a pile at first, and that’s totally fine.

Step 4: Dress and serve: Drizzle with the dressing and toss to combine. It might get a little messy, but that’s part of the charm of this easy pasta salad. Use tongs or two large spoons, and be gentle (and patient) as you toss.

If you have the time, cover and let it sit in the fridge for 30 minutes so the flavors can mingle.

Expert Tips:

Before you start cooking, here are a few tips to help you get the best results from this cold Mediterranean pasta salad. These small details can make a big difference in taste, texture, and presentation.

Drain the canned vegetables: One of the reasons this salad is so convenient is that it takes advantage of canned or jarred ingredients like artichoke hearts, roasted bell peppers, and olives. But if you don’t drain them properly, they can add too much moisture and water down the salad. Use a colander and drain each ingredient thoroughly before adding it to the bowl.

Taste for seasoning: Whenever I write a recipe with salty or briny ingredients like feta cheese and olives, I keep the added salt to a minimum. But let’s face it, not all feta or olives are created equal. Some are much saltier than others. So it’s always a good idea to taste those components first, then adjust the amount of salt in the dressing as needed.

Chop everything into similar sizes: For the best texture and an even bite, keep all the ingredients around the same size as the pasta. It’s a small thing, but it helps everything mix well and makes the salad easier to eat.

Serving Suggestions:

While this Mediterranean bow tie pasta salad can stand on its own, it also pairs well with a variety of main dishes. Below are a few of my favorite ways to serve it:

Roasted or grilled meat and seafood: This pasta salad is the ideal companion to a simply grilled salmon, baked chicken breast, or even lamb chops. The fresh, vibrant flavors of the salad beautifully cut through the richness of grilled proteins, making for a light yet satisfying meal.
Make it a Mediterranean weeknight dinner: Make a batch of my mom’s Chicken Kofta Recipe and serve it with your pasta for a true Mediterranean feast.
Bread: Serve it with a side of crusty bread (such as my Olive Bread) or warm pita bread to scoop up every last bit of that delicious dressing.
Fresh fruit: If all you need is a light and refreshing complement, serve it alongside a bowl of seasonal fresh fruit, such as watermelon, berries, or grapes.

Photos by Tanya Pilgrim.

Mediterranean Pasta Salad Recipe

This Mediterranean Pasta Salad is a vibrant, make-ahead dish that’s perfect for gatherings, lunches, or easy dinners. It travels well and tastes even better after a few hours.

Course Vegetarian Pasta

Cuisine American Vegetarian

Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 350kcal

Author Aysegul Sanford

Ingredients

For the Salad:

8 oz dry pasta farfalle, fusilli or rotini
3 Persian cucumbers or 1 English cucumber – peeled and sliced thinly
1 ½ cups cherry tomatoes quartered
2/3 cup black olives such as Kalamata olives sliced or chopped – 3 oz.
1 cup roasted red peppers sliced and drained (or cut into small strips) (I use jarred)
1 cup marinated artichoke hearts quartered and drained (7 oz after drained)
3 scallions thinly sliced
2 cups arugula or baby spinach – washed and dried
4 oz. feta cheese crumbled

For the Mediterranean Dressing:

3 tablespoons lemon juice or red wine vinegar
1 clove garlic minced
½ teaspoon Dijon mustard
½ teaspoon fresh oregano finely chopped – or ⅛ teaspoon dried oregano
½ teaspoon kosher salt plus more to taste
¼ teaspoon ground black pepper
¼ cup extra virgin olive oil

US Customary – Metric

Instructions

Bring a large pot of salted water to a boil. Cook the pasta until it’s al dente, according to the package directions. Drain and rinse under cold water to stop the cooking process. Set it aside.
While the pasta is cooking, make the dressing by whisking together 3 tablespoons lemon juice (or vinegar), 1 clove of minced garlic, ½ teaspoon Dijon mustard, ½ teaspoon chopped oregano, ½ teaspoon of Kosher salt, and ¼ teaspoon black pepper in a small bowl. Slowly drizzle in ¼ cup of olive oil while whisking until fully emulsified.
To assemble the salad, in a large bowl, combine the cooked and cooled pasta, cucumber, tomatoes, olives, roasted red peppers, artichoke hearts, scallions, arugula, and feta cheese.
Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated with the dressing. Taste for seasoning and add more if necessary.
If you have the time, cover and let it sit in the fridge for 30 minutes before serving.

Video

Notes

Yields: This recipe makes about 6-7 cups of pasta salad that is ideal for six (generous) servings as a side dish. The nutritional values below are per serving.
Make Ahead Instructions: Keep in mind that this salad gets better as it sits, so you can absolutely make it a day in advance. The only thing I recommend is holding off on adding the arugula or spinach until just before serving so the greens stay fresh and don’t wilt.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. It is normal to get a bit soggy as it sits. Be sure to give it a good toss and taste (and adjust) the seasoning before serving.

Nutrition

Goat Cheese Quiche

Aysegul Sanford — Wed, 09 Apr 2025 16:12:08 +0000

If you’re a fan of cooking with goat cheese, this quiche is a great addition to your collection—right alongside some of my other favorite goat cheese recipes.

What You Need to Know in a Nutshell:

Here are the key things to keep in mind when making this spinach and goat cheese quiche:

Crust options: While I made my goat cheese quiche using a homemade pie crust, you can use a store-bought premade pie shell as well. If you choose to make your own, it can be made ahead and frozen. If preferred, you can use a gluten-free pie crust.
Creamy custard base: This isn’t your average quiche. Unlike most recipes that use milk, this goat cheese quiche recipe uses heavy cream to create a custard that’s extra rich and velvety. The result is a filling that’s exceptionally smooth and creamy.
Let it rest: The quiche might look a little soft in the center when it first comes out of the oven, but it firms up as it cools.

How To Make Goat Cheese Quiche?

This caramelized onion goat cheese quiche recipe comes together in a few easy steps. While it looks impressive, it’s quite approachable—especially if you prep the crust ahead. Let me walk you through how to make it:

Gather your ingredients: You’ll find the full list of ingredients in the recipe card below. Below are a few helpful notes:
- Goat Cheese: Buy already crumbled goat cheese to save on time. Alternatively, you can also use herbed goat cheese that you can find in most supermarkets.
- Pie Crust: If you’re making your own crust (which I highly recommend if you have the time), you can prep it a few days ahead, cover it tightly with stretch film, and keep it in the freezer until you’re ready to use it. Store-bought is perfectly fine too, especially when time is tight.
- Fresh or frozen spinach: I used fresh spinach that was previously washed and spin-dried (a great time saver!). You can use an equal amount of frozen (and thawed) spinach, but make sure to remove the excess liquid before adding it into the filling. If preferred, you can omit using spinach and flavor the caramelized onion with a tablespoon of chopped fresh thyme.
- Optional additions: While my recipe for my goat cheese quiche only uses a combination of caramelized onions and spinach, you can add ¼ cup of drained sun-dried tomatoes, sauteed or roasted mushrooms, or a handful of thinly sliced prosciutto into the mixture.

Make the pie dough: Start by mixing together the sour cream and ice water in a small bowl. In a food processor, combine the flour, sugar, and salt, then add cold butter. Pulse a few times until the butter is incorporated into the flour. Pour in the sour cream mixture and pulse again until the dough clumps together.

Let it rest: Turn it out, form it into a 4-inch disk, wrap it up with stretch film, and transfer it into the fridge for at least an hour—or overnight if that works better for you.
Roll and shape the crust: When you’re ready to bake, let the dough sit out for 10 minutes so it’s easier to roll. Roll it into an 11-inch circle on a lightly floured surface, then carefully transfer it to a 9-inch glass tart pan, gently pressing it into the bottom and up the sides.. Tuck any excess dough under itself to create a neat edge. If preferred, using your thumb and index finger on one hand and the knuckle of your opposite index finger, gently pinch the edge to form a fluted pattern. This optional step is a small touch, but it gives the quiche a lovely, classic look. Cover it and place it in the freezer for about 15–20 minutes so it holds its shape when baking.

Blind bake the crust: While the crust is chilling, preheat your oven to 375°F (190°C). Once chilled, line the crust with parchment paper (or aluminum foil) and fill it with pie weights (or you can use dried beans like I did). Bake for 30 minutes, then remove the weights and parchment and bake for another 5 minutes until the edges are lightly golden. Set it aside to cool a bit. (No need to turn off the oven.)
Caramelize the onions: While the crust bakes, make caramelized onions—heat olive oil in a large skillet over medium heat. Add your sliced onions and cook them slowly—this takes about 15–20 minutes, but it’s worth it for that deep caramelized flavor.

Add spinach: Add baby spinach leaves and cook just until wilted, about 5–6 minutes more. Let the mixture cool slightly before using.
Mix the custard: While the quiche filling is cooking, whisk together the eggs, heavy cream, salt, and pepper in a medium bowl until fully incorporated.

Assemble the quiche: Layer the crumbled goat cheese evenly over the crust. Top with your onion and spinach mixture, then pour the custard over everything, ensuring it’s evenly distributed.
Bake: Carefully transfer your chevre quiche to the oven and bake at 375°F (190°C) for 30–35 minutes. The edges should be set, and it’s totally okay if the center has a slight jiggle—it will finish setting as it cools.
Cool and serve: Let your spinach goat cheese quiche sit on the counter for about 15 minutes before slicing. It will be easier to cut and serve, and the flavors will settle nicely. Enjoy it warm or at room temperature.

Aysegul’s Expert Tips:

While this goat cheese and spinach quiche recipe is pretty straightforward, I’d like to share a few tips that can help make the process even easier and ensure your quiche turns out perfectly every time:

Do not skip the blind baking: This step is essential for avoiding a soggy bottom. Make sure that the pie crust is fully baked before adding the filling.
Glass vs Metal Pie Plate: This recipe was tested using a glass 9-inch pie dish. If you are using a metal pie plate, check the doneness of the crust 5-10 minutes before the suggested baking time. Consider using some foil around the edges if the crust starts to brown too fast before the filling is set.
Using store-bought pie crust: If you opt for premade frozen pie crust, let it sit at room temperature for about 10–15 minutes, just until it’s soft enough and follow the baking instructions as written. You don’t want it to be too warm, or it may lose its shape.
If the center looks a little soft, that’s expected: When the quiche comes out of the oven, the middle may look slightly undercooked. That’s completely normal—it will continue to set as it cools on the counter. Just give it about 15 minutes before slicing.

What to Serve it With?

While this spinach and goat cheese quiche is perfect on its own, you can easily turn it into a brunch feast by pairing it with one of the dishes below:

Salad: A simple green salad like my Spring Mix Salad or Boston Lettuce Salad makes a delightful pairing that turns this dish into a light yet satisfying meal.
Fruit: If you are serving it for brunch pair it with fresh fruit or a simple breakfast fruit salad for a refreshing contrast. You can also serve it alongside my Yogurt Parfait topped with fresh berries for a light and colorful addition.
Other Baked Goods: A batch of my Almond Flour Blueberry Muffins or a slice of my Zucchini Bread adds a sweet note to the spread and makes the whole meal feel extra special.

Other Goat Cheese Recipes You Might Like:

The “all butter pie crust” part of this quiche is adapted from Cook’s Illustrated Cookbook (affiliate link).

Photos by Tanya Pilgrim.

Goat Cheese Quiche with Caramelized Onions and Spinach

This Goat Cheese Quiche is a brunch favorite made with a flaky crust, creamy custard, caramelized onions, and spinach. Whether you're hosting for a holiday or enjoying a slow weekend morning, it’s an easy, elegant dish that is guaranteed to impress.

Course Brunch

Cuisine French

Diet Vegetarian

Prep Time 20

Cook Time 1

Resting time 1

Total Time 2 20

Servings slices

Calories 321kcal

Author Aysegul Sanford

Ingredients

For The Crust:

4 teaspoons sour cream*
4 tablespoons ice water
1 ¼ cups all-purpose flour 177 g.
1 ½ teaspoons sugar
½ teaspoon kosher salt
8 tablespoons unsalted butter cold – cut into small pieces, 114 g.

For The Filling:

1 tablespoon olive oil
2 small onions sliced thinly into half-moon slices (400 gr)
5 ounces baby spinach leaves rinsed and spin dried, 142 g.
½ cup heavy cream
3 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground
4 oz. goat cheese crumbled, 113g

US Customary – Metric

Instructions

To make the crust, mix 4 teaspoons of sour cream and 4 tablespoons of ice water in a bowl until combined. Set it aside.
Place 1 ¼ cups all-purpose flour, 1 ½ teaspoons sugar, and ½ teaspoon kosher salt into a food processor. Pulse 3-4 times to combine.
Scatter the small pieces of butter on the flour mixture and process for 10 1-second pulses until the butter is incorporated into the flour with small pieces of butter still remaining.
Pour the sour cream mixture over the top and pulse 6 or 7 1-second pulses.
Stop the machine and pinch the dough with your fingers. If it holds together, you are done. If not, add 1 tablespoon of ice-cold water and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.
Transfer the dough onto your kitchen counter, turn it into a 4-inch disk, and wrap it tightly with stretch film. Refrigerate for at least an hour or overnight.
Before rolling it out, let it sit on the counter for 10 minutes.
When ready to bake, preheat the oven to 375 F Degrees (191 C).
Lightly flour your work surface and roll the dough into an 11-inch circle. Carefully transfer it over a 9-inch tart pan. Tuck the excess 1-inch pieces underneath to form a neat and even edge.
Cover it with plastic wrap and place it in the freezer for 15-20 minutes until thoroughly chilled and firm.
Take it out of the freezer. Place a sheet of parchment paper (or aluminum foil) over the dough and fill it with pie weights or a cup of dry beans.
Transfer it to the preheated oven and bake for 30 minutes.
Remove the pie weights and the parchment paper, and bake for another 5 minutes until lightly browned. Take it out of the oven and set it aside. Do not turn the oven off.
To make the filling: While the crust is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced onions, and, stirring often, cook for 15-20 minutes or until they turn golden brown.
Add baby spinach and cook until wilted, stirring often, about 5 minutes. Set aside aside to cool.
To make the filling, mix together the ½ cup heavy cream, 3 large eggs, ½ teaspoon kosher salt and ¼ teaspoon black pepper in a small bowl.
To assemble the quiche, scatter 4 ounces of crumbled goat cheese pieces, caramelized onion, and spinach mixture over the pie crust.
Pour the heavy and egg mixture over it.
Bake for 30-35 minutes. When you first take it out of the oven, it may look like the middle part of the quiche is not fully cooked. This is normal. It will continue to cook as it cools on the kitchen counter.
Allow it to cool for 10-15 minutes, slice, and serve while still warm.

Notes

Yields: This goat cheese quiche recipe makes a 9-inch quiche that yields 8 slices. The nutritional values below are per slice.
Using store-bought frozen crust: You can skip making your own and use a pre-made frozen pie crust instead. When shopping, look for one that is 9 inches wide and about 1¼ inches deep—this size works best with the amount of filling in this recipe. Anything smaller or larger might not hold the filling properly or bake evenly.
Using sour cream: It might seem like an unusual (and tiny) addition, but that little bit of sour cream is what makes this all-butter crust tender, flaky, and surprisingly easy to work with. It helps even beginner bakers get great results—no fuss, no cracking, just a beautifully baked crust. While I highly recommend sour cream, an equal amount of full-fat Greek yogurt would be a good substitute.
Make-Ahead Instructions: You can prep all the components—crust, caramelized onions, and filling—a day in advance. Wrap each tightly and store them in the fridge, then assemble the quiche just before baking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a low-heat (300°F (148°C) oven for 10-15 minutes or until warmed to your liking.
Freezing: While I always prefer serving this quiche freshly baked—when the crust is crisp and the filling is at its creamiest—freezing is a great option if you need to make it ahead, especially when cooking for a crowd. To freeze, let the quiche cool completely to room temperature after baking. Then, wrap it tightly with stretch film or foil and freeze for up to one month. When you’re ready to serve, unwrap it and let it thaw on the kitchen counter for about 4 hours. Reheat in a 300°F (148°C) oven for 20–25 minutes or until heated through.

Nutrition

Greek Lamb Meatballs

Aysegul Sanford — Mon, 24 Mar 2025 20:28:28 +0000

Meatball dinners are a lifesaver when you’re short on time. If you love these Greek lamb meatballs, feel free to check out some of my other favorites, like Turkish Meatballs for a bold, spiced twist or Turkey Zucchini Meatballs for a lighter, veggie-packed option.

And if you’re in the mood for something handheld, my new Lamb Burger recipe is just as flavorful and quick to make. It’s perfect for a weeknight dinner with tzatziki on top.

What You Need To Know in A Nutshell:

Taming the Gamey Flavor: Lamb has a stronger, more distinct taste than beef, which some find too “gamey.” This ground lamb meatballs recipe uses a mix of fresh mint (or parsley), lemon zest, and feta cheese (a small amount of dairy) to help mellow that flavor, making these meatballs well-balanced and delicious.
Make Ahead Friendly: Prepping these simple lamb meatballs a day ahead makes them an ideal protein-packed meal for busy weeknights and allows the flavors to develop for an even better taste. But you can also cook them immediately if you are short on time.
Evenly Sized Meatballs: A small cookie scoop (affiliate link) is a game-changer for portioning—ensuring uniform meatballs that cook evenly every time. If you don’t have one, a tablespoon works just as well—just aim for consistent sizes for even cooking.

How To Make Greek Lamb Meatballs?

This lamb meatball recipe comes together with a few easy steps. You can serve them with tzatziki on the side or use them in a Greek-inspired grain bowl for a satisfying weeknight dinner. But first, let me show you how to make them:

Gather your ingredients: You can find the complete list of ingredients in the recipe card below, but here are some ingredient substitutions:
- Ground Meat: While this recipe is made with lean ground lamb, you can use a 50/50 mix of ground beef and lamb for a milder flavor.
- Bread crumbs: Panko breadcrumbs or regular bread crumbs can be used interchangeably in this recipe. Use a gluten-free brand if you are following a gluten-free diet.
- Fresh herbs: Fresh mint is a classic pairing with lamb, but fresh parsley, fresh oregano, or fresh dill can also be used.
- Cheese: Feta cheese is one of the most popular cheeses used in most Mediterranean recipes, but crumbled goat cheese can also be used. Alternatively, if you prefer your lamb mince meatballs to be dairy-free, omit using them.
Preheat & Prep: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Mix Ingredients: In a large bowl, combine the ground lamb, onion, panko breadcrumbs (or regular breadcrumbs), garlic, spices, egg, lemon zest, feta (if using), and chopped herbs. Give the meatball mixture a good mix until all the ingredients are thoroughly combined. If you have the time, cover it with stretch film and let it marinade in the fridge for an hour or even overnight. Otherwise, move on to the next step.

Form meatballs: Using a small cookie scoop or a spoon, measure about 1 ½ to 2 tablespoons of the mixture to form meatballs. Your meatballs can be slightly smaller or larger, but the more important thing here is to have them as equal in size as possible so that they can cook evenly.
Bake or Pan Fry: While I prefer the baked option for more of a hands-off cooking approach, you can cook your lamb meatballs in a pan as well. Here is how I do it:
- To bake in the oven: Arrange the lamb meatballs on the prepared baking sheet, spacing them about 1 inch apart for even cooking. Bake for 10 to 12 minutes or until a meatball inserted with a meat thermometer registers 160 degrees F. (71 C). It is optional, but if you want, turn the broiler on in the last 2 minutes of the baking time for slightly crispy and golden browned lamb meatballs.
- To cook on the stove top: Heat a tablespoon of olive oil in a large cast iron skillet (or you can use a nonstick pan) over medium heat. Once shimmering hot, add your meatballs on a single layer and cook for about 8-10 minutes, turning a few times to ensure even browning. Work in batches if needed to avoid overcrowding.

Serve: Enjoy them as a quick appetizer with tzatziki sauce on the side, or serve them over a bed of my creamy lemon orzo, garnished with pickled red onions, kalamata olives, fresh mint (or the herb of your choice) and a squeeze of lemon juice.

Expert Tips:

While this Greek lamb meatball recipe is pretty straightforward, there are a few things that I’d love to include to help you succeed on your first try:

Taste your feta before adding salt: Some feta brands are saltier than others, so give it a quick taste before seasoning your meat mixture. You can always add more salt, but you can’t take it out!
Let them sit before baking: If making the meatballs ahead of time, take them out of the fridge 30 minutes before baking. This helps them cook evenly, preventing the centers from being too cold while the outside browns.
Mix by hand: While some recipes suggest using a food processor to mix the meatball mixture, I don’t recommend it. Overmixing can make the meatballs dense and tough. Instead, use your hands to gently combine the ingredients for the best texture.

What to Serve with Lamb Meatballs?

Many people wonder about what to do with lamb meatballs. The good news is that these Mediterranean lamb meatballs are a dynamic protein you can enjoy in multiple ways:

As an appetizer: The classic pairing for lamb meatballs is tzatziki sauce, but if you want to kick things up a notch, try pairing them with a bold harissa sauce or a creamy tahini yogurt sauce, mint yogurt sauce for a delicious appetizer. Simply plate your lamb and feta meatballs, add a bowl of your sauce, and don’t forget some warm pita bread for scooping—it’s all about those perfect bites!
Make Greek lamb bowls: Get creative and toss your easy lamb meatballs into a bowl with Mediterranean veggies such as pickled onions, cucumbers, and tomatoes, then use rice or another grain as your base. My favorite options include: Lemon Parmesan Orzo, Bulgur Wheat Pilaf, and, for a gluten-free option, Lemon Quinoa.
Serve them with a salad: Skip the bland chicken and use these Greek meatballs as a topping for a simple Greek Salad or a refreshing Greek Yogurt Cucumber Salad.
Stuff them into pita pockets: For an easy handheld meal, tuck these lamb meatballs into warm pita bread with lettuce, tomatoes, onions, and a drizzle of tzatziki for a Mediterranean-inspired wrap.

Other Lamb Recipes You Might Like

If you make this Greek Lamb Meatballs recipe, please take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Photos by Tanya Pilgrim.

Greek Lamb Meatballs Recipe

Juicy, flavorful, and ready in under 30 minutes, these Greek Lamb Meatballs are a must-try! Made with aromatic spices, fresh herbs, and a touch of lemon zest, they’re perfect as an appetizer with homemade tzatziki sauce or served over lemon orzo for a satisfying meal.

Course Appetizer, Weeknight Dinner

Cuisine Mediterranean

Diet Halal

Prep Time 20

Cook Time 12

Total Time 32

Servings servings

Calories 418kcal

Author Aysegul Sanford

Ingredients

1 lb ground lamb
½ cup onion finely chopped
¼ cup panko breadcrumbs (or regular breadcrumbs)
3 garlic cloves minced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon kosher salt*
¼ teaspoon black pepper
1 large egg
2 teaspoons lemon zest ~ zest of 1 large lemon
⅓ cup feta cheese crumbled, (optional) plus more for garnish
2 tablespoons fresh mint/parsley chopped finely, plus more for garnish
1 teaspoon olive oil to keep your hands moist

For Serving (optional*)

Tzatziki sauce
Cooked lemon orzo
Pickled red onions
¼ cup kalamata olives cut in half lengthwise as garnish

US Customary – Metric

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, place 1 lb ground lamb, ½ cup finely chopped onion, ¼ cup panko breadcrumbs, 3 cloves of minced garlic, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 large egg, 2 teaspoons lemon zest, ⅓ cup crumbled feta cheese, and 2 tablespoons finely chopped fresh parsley.
Using your hands or a large spoon, mix everything until all ingredients are well combined.
Scoop about 1 ½ to 2 tablespoons of the mixture (a small cookie scoop works beautifully here ), coat your hands with a small amount of olive oil, and roll it into a ball.
Repeat this process for the rest of the meat.
Place the meatballs on the prepared baking sheet, spacing them evenly (about an inch) apart. You should end up with approximately 18-22 meatballs.
Bake 10-12 minutes or until the meatballs are lightly browned and a meatball inserted with a meat thermometer registers 160 degrees F. (71 C)
If desired, during the last 2 minutes of baking, turn the broiler on to give the meatballs a slightly crispy, golden-brown finish. However, keep a close eye on them to prevent burning.
Serve meatballs by themselves with tzatziki on the side or with lemon orzo. Garnish with a few tablespoons of crumbled feta, pickled red onions, and chopped mint/parsley.

Notes

Yields: This recipe makes 18-22 lamb meatballs ideal for serving 4 adults with 4-5 meatballs per serving. The nutritional values below do not include the optional serving ingredients and are per serving.
Salt: Before adding salt, be sure to taste your feta, as some brands can be saltier than others.

One of the best things about this lamb feta meatball recipe is its versatility—it can be made ahead, stores well, and even freezes beautifully for a quick meal when you’re short on time. Here’s how I do it:

Make Ahead: Blend your lamb and feta mixture, form it into evenly sized meatballs, then place them on a parchment paper-lined baking sheet. Cover with cling wrap and store in the fridge up to 1 day in advance to cut your prep time before they go into the oven.
Storage: First, be sure to bring your baked lamb meatballs to room temperature. Then, store them in an airtight container in the fridge for up to 4 days.
Reheating: Bake them in a low-heat oven of 275 degrees F for about 5 minutes or until they’re heated through.

Nutrition

Lemon Orzo

Aysegul Sanford — Mon, 24 Mar 2025 20:05:17 +0000

Cooked in chicken broth, this small pasta may resemble rice but has an incomparably tender consistency. The lemon, garlic and Parmesan create a zesty flavor profile that will have you licking the spoon. If you can’t get enough of orzo after this, I know you’ll also appreciate my Lemon Chicken Orzo Soup.

What You Need To Know in A Nutshell:

Before you dive into the lemon orzo recipe below, here are a few essential notes from my test kitchen to ensure your success:

My preferred ratio of orzo to liquid is 1 to 2. Because this recipe for lemon orzo has you cooking the pasta with the pot’s lid off, some of the liquid will evaporate as it simmers. Thus, my recipe calls for a bit more broth than others you may find.
Stay close and stir often. This is a quick-cooking dish that you will want to keep a close eye on to prevent the pasta from scorching at the base of the pot. If you find that it’s cooking too fast, turn down the heat slightly and add a splash more of your stock.
1 cup of dry orzo yields about 2 to 2.5 cups of cooked orzo. If you’re wondering how much dry orzo per person to cook, a good rule of thumb is to use ⅓ cup (about 2 ounces) of dry orzo per person as a side dish. If you’re serving it as a main dish, you may want to increase the portion to ½ cup (about 3 ounces) per person.

How To Make Lemon Orzo?

The simplicity and versatility of this lemon orzo recipe are what you will love most about it. Here’s how I make it:

Gather your ingredients: You can find the complete list of ingredients in the recipe card below, but here are some ingredient notes:
- Oil: I opted for butter, but you can use extra virgin olive oil (or other vegetable oils) if you prefer.
- Chicken stock: Need to make this vegetarian? In this recipe, we are cooking orzo with chicken broth (or stock), but it can easily be made with vegetable broth instead. Whichever option you choose, if you use storebought, remember to select the low sodium version.

Sautee orzo with butter (or oil): Heat your butter in a medium-sized saucepan or Dutch oven over medium heat, then add the minced fresh garlic and lemon zest and saute for 30 seconds. Next, add the orzo and continue to saute, stirring constantly, until the orzo is coated with oil and lightly browned, about 4 minutes. While it may look like an extra step, toasting orzo in oil brings out a nutty, slightly roasted flavor that deepens the dish’s overall taste.

Add your stock and boil: Carefully pour in the chicken stock and add the kosher salt and black pepper. Stir to combine. Bring it all to a boil, then lower the heat to medium-low, and let it simmer, uncovered, until the orzo is cooked through (most of the liquid is absorbed) but still al dente, about 10 minutes, stirring occasionally. The whole thing happens quickly, so it is best to keep a close eye on it.
Serve: Remove the pan from the heat, then add lemon juice and parmesan cheese. Taste for seasoning and add more salt and pepper, if necessary, before serving. Garnish with parsley and serve immediately.

Optional Add-ins and Variations

This easy lemon orzo is highly modifiable—one of my favorite things about it! Not only does this flavor combo go with just about any main dish, but you can also elevate it with a few different vegetables. Here are some that I think are worth trying in your kitchen:

Add in a vegetable. You can easily toss frozen blanched peas or fresh baby spinach into your lemony orzo during the last 3 minutes of cooking. My favorite veggie add-in is asparagus; you will also mix this into your lemon orzo pasta in the last 3 minutes as it cooks. However, I recommend blanching or steaming asparagus first before adding it in. You can do the same with broccoli if you prefer.
Select your cheese & fresh herbs according to your menu. While this creamy lemon orzo recipe calls for Parmesan cheese, you can mix things with regional flavors. Serving this as an Italian side dish? Use Parmesan and fresh basil. Using your garlic lemon orzo as a part of a Mediterranean meal? Swap in feta cheese and fresh dill. Want some added heat? Garnish your finished lemon orzo with red pepper flakes.
Want an extra creamy lemon orzo pasta? Add a splash of heavy cream (¼ cup or so) towards the end (in the last 3 minutes or so) of your cooking time.

What to Serve with Lemon Orzo?

This lemon parmesan orzo is the ultimate side dish for a reason: it is versatile and can be enjoyed in many ways. Below are a few of my favorite pairings:

As a side dish: While I would devour this lemon garlic orzo with just about any main dish, my current go-to pairings are either serving it alongside my Chicken Kabobs or with my Honey Harissa Chicken.
As the base of a bowl: Orzo with lemon is an excellent (and surprising!) grain option in place of rice for a wide variety of bowls. Top your lemon orzo with your favorite veggies and a protein like Turkey Zucchini Meatballs or Lamb Feta Meatballs.

FAQs

What is orzo made of?

Orzo is a rice-shaped pasta made of semolina durum wheat, and its tiny size is what makes it so easy to use in everything from salads, bowls, soups, and more.

Can I use rice instead of orzo in this recipe?

Even though orzo looks like rice, it isn’t a 1-to-1 substitute. Orzo cooks faster than rice and absorbs liquid differently, creating a creamier texture. If you want to use rice, you’ll need to adjust both the cooking time and the liquid ratio—plus, the result will be less creamy and more like a pilaf than a pasta dish.

You Might Also Like:

If you make your own Lemon Orzo recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Photos by Tanya Pilgrim

Lemon Orzo Recipe

This lemony orzo pasta is a one-pot, go-with-anything side dish that’s ready in 20 minutes and perfect for busy weeknights. The lemon, garlic, and Parmesan create a zesty flavor profile that will have you licking the spoon.

Course Side Dish

Cuisine American

Diet Kosher

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 356kcal

Author Aysegul Sanford

Ingredients

1 tablespoon unsalted butter or extra-virgin olive oil
2 cloves garlic minced
2 teaspoons lemon zest approx. zest of 1 large lemon
1 ½ cups orzo 9 oz.
3 cups chicken stock homemade or store bought (low sodium) or vegetable stock for a vegetarian option
1 teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons fresh lemon juice
½ cup grated parmesan cheese or crumbled feta cheese
1 tablespoon fresh parsley or fresh basil leaves

US Customary – Metric

Instructions

Heat one tablespoon of butter in a medium-sized saucepan or Dutch oven over medium heat.
Add two cloves of minced garlic and two teaspoons of lemon zest and sautee using a wooden spoon for 30 seconds.
Add 1 ½ cups of orzo and cook, stirring constantly, until orzo is coated with oil and lightly browned, about 4 minutes.
Carefully pour in the 3 cups of chicken stock and add one teaspoon of kosher salt and ¼ teaspoon of black pepper. Stir to combine.
Bring it to a boil, lower the heat to medium-low, and let it simmer, uncovered, until the orzo is cooked through but still al dente, about 10 minutes, stirring occasionally and keeping a close eye on it.
Off the heat, add lemon juice and parmesan cheese. Taste for seasoning and add more if necessary before serving.
Garnish with fresh chopped parsley and serve immediately.

Notes

Yields: This recipe makes about 3 to 3 1/2 cups of cooked lemon orzo pasta that is ideal for 4 to 6 servings as a side dish.
Storage: Allow the leftovers to come to room temperature, then store it in an airtight container in the fridge for up to 4 days.
Reheating: Place your leftover lemon orzo in a saucepan with a splash of water or stock and warm over low heat.
Freezing: While you can, in theory, freeze orzo cooked in broth, I don’t recommend it. Pasta will always be mushy when thawed; I find it best to make this side dish fresh.
Cook only until al dente: While I listed the cooking time as 10 minutes (or so), please be aware that the timing might slightly differ based on the brand you are using. Be sure to check the package instructions and taste for texture (and doneness) towards the end to ensure it is cooked to your liking.

Nutrition

Air Fryer Asparagus

Aysegul Sanford — Sat, 08 Mar 2025 16:54:35 +0000

Why You Need To Know In a Nutshell

With the help of air frying technology, getting deliciously crispy asparagus is easier than ever now. Here are a few reasons why you should give this recipe a try:

The quickest method: Compared to roasting in the oven, cooking on the stovetop, or steaming it, roasting asparagus in the air fryer is faster, with only 13 minutes from start to finish.
Perfect texture every time: The light and crispy texture of air fried asparagus can’t be duplicated through any other method. It also has less oil than deep fried asparagus.
Easy to jazz up: Easy customizations with different spices, add-ons and toppings make this a new favorite you’ll make again and again.
Versatile: It is the perfect side dish, healthy snack, or a great addition to recipes like Asparagus Salad, Asparagus Tart and even Butter Lettuce Salad.

Ingredients

This air fryer asparagus recipe has five simple ingredients:

Fresh asparagus
Olive oil
Minced garlic
Kosher salt
Black pepper

You probably have most of these at home already.

How to Cook Asparagus in Air Fryer

Preheat the air fryer: Plug in your air fryer and let it preheat to 375 F / 190 C. Rinse and dry asparagus spears. Place the asparagus on a cutting board. While holding the bunch with one hand, cut the woody ends by one inch from the bottom using a sharp knife.

Season the asparagus: In a large bowl, combine the trimmed asparagus, a little bit of oil, minced garlic, and salt and black pepper. With clean hands or kitchen tongs, give it a toss to make sure that each asparagus spear is thoroughly coated with the mixture.

Arrange in the basket: Carefully arrange asparagus spears in the air fryer basket in a single layer. A larger air fryer might fit all the asparagus stalks, but a smaller air fryer may require multiple batches.
Cook until tender: Cook for only 6-7 minutes until tender, but don’t forget to turn the spears halfway through. If you are using thin asparagus, air fry for 3-4 minutes.
Transfer to serving platter: Carefully transfer to a serving plate, season with salt and pepper, a squeeze of fresh lemon juice (or a sprinkle of parmesan cheese), and serve while it is still warm.

How to Store & Reheat

Use this air-fried asparagus recipe to batch-cook asparagus for your weekly meal prep and store it in the refrigerator following my directions below:

Storage: Let the leftovers of your cooked asparagus come to room temperature, place in an airtight container and store for up to 3 days in the fridge.
How to Reheat Asparagus: To reheat, air fry your asparagus at 375 F / 190 C for about 3 minutes making sure to give it a toss halfway through the cooking process.

Recipe Variations

Want to check it up and make it your own? Here are a few ways to take your air fryer roasted asparagus to a whole new level:

Freshen with herbs: Fresh herbs give this dish new flavor. Try basil, parsley, mint or chives.
Experiment with spices: Make this dish unique each time with new spices. Try paprika, garlic powder or even red pepper flakes to start.
Use lemon zest and balsamic: Drizzle it with a mixture of lemon zest, balsamic vinegar (or lemon juice) and a little olive oil to give it a refreshing flavor.
Sprinkle with cheese: Shredded mozzarella or parmesan cheese makes the dish more scrumptious.
Imitate Asian flavors: Use soy sauce, maple syrup or honey to create an Asian-inspired sauce.

Expert Tips

Take time to trim asparagus, dry it thoroughly and cook in single layers – even if it requires batch cooking. This is crucial for light, crispy asparagus.
Change the cooking time if necessary. As I mentioned earlier, this recipe was tested both with thick asparagus and pencil thin asparagus. If you are using thin asparagus, be sure to reduce the cooking time by half. And don’t forget to turn the asparagus halfway through cooking.
Add variety with new flavors. Make this dish new each time by experimenting with spices, herbs and other fresh ingredients.
For more of a crispy air fryer asparagus, air fry it for 1-2 more minutes.
Keep in mind that the cooking time may differ from one air fryer to another. I tested this recipe in my Instant Vortex 6 Quart Air Fryer (affiliate link). For the best results, it is best to keep a close eye on the asparagus and check doneness after the 5-minute mark.

Serving Suggestions

There isn’t one right answer when it comes to serving this air fried asparagus recipe. It tastes great in so many ways, so consider your options!

Seafood: Asparagus makes the best side dish to serve along with any of your seafood dinners, but I particularly like to serve it with Baked Sockeye Salmon, Blackened Cod or Air Fryer Salmon.
Meat: Serve it with my Grilled Cornish Hens or Harissa Honey Chicken for a colorful feast right out of a magazine.
Toss in salad: Try this asparagus air fryer recipe with my Asparagus Salad and Butter Lettuce Salad.
Add to pasta and grain dishes: Asparagus adds healthier fiber to pasta and grains. Toss it with quinoa salads or add it to tabbouleh for a surprising crunch.
Eat as a snack: Air frying asparagus on its own is a tasty and nutritious snack served with sauces and dips like Dill Yogurt Sauce, Yogurt Ranch Dip, or Cava Feta Dip.

FAQs

What temperature do you air fry asparagus?

The ideal temperature for air frying asparagus is 375 F degrees (190 C).

How long to cook asparagus in air fryer?

Cooking asparagus in air fryer takes about 6-7 minutes at 375 F degrees.

How to cook frozen asparagus in air fryer?

Frozen asparagus takes 9-10 minutes to cook in the air fryer, but there’s no need to thaw beforehand.

How long do you reheat asparagus in air fryer?

Air frying leftover asparagus only takes 3 minutes to reheat, so it couldn’t be easier.

Do I need to adjust the cooking time when using thin asparagus?

Yes, you do. This recipe was tested both with thick asparagus and thin asparagus. By thick asparagus, I mean the regular asparagus you would find in most grocery stores. Thin asparagus is usually available for a short time at the beginning of spring. You can cook both types of asparagus in an air fryer. However, the thinner should be cooked for a shorter amount of time. While the exact time depends on how thin the asparagus stalks are, shortening the air frying time by 2-3 minutes (and keeping a close eye on it) is a good place to start.

Why did my asparagus come out stringy and tough?

If you do not take the time and cut the woodsy ends, you will end up with stringy and tough asparagus.

Do I need to soak my asparagus before air frying?

No, you do not need to soak asparagus before air frying. Instead, we recommend giving it a quick rinse and drying it as much as possible.

Other Air Fryer Vegetable Recipes You Might Like:

If you try this air fryer asparagus recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Asparagus Recipe

Learn how to cook asparagus in air fryer for perfectly crispy and tender asparagus cooked in less than 10 minutes by using only a teaspoon of oil. Easy, quick, and convenient.

Course Vegetarian Side Dish

Cuisine American Vegan

Diet Vegan

Prep Time 3

Cook Time 7

Preheating Air Fryer 3

Total Time 13

Servings people

Calories 33kcal

Author Aysegul Sanford

Equipment

Instant Vortex 6 Quart Air Fryer

Ingredients

1 pound asparagus* woody ends trimmed
1 teaspoon olive oil
1 garlic clove minced (optional)
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Preheat air fryer to 375 F degrees.
Place asparagus, olive oil, minced garlic, and salt and black pepper in a bowl. Using your clean hands or kitchen tongs, toss to make sure that each asparagus spear is coated with oil, garlic and seasonings.
Arrange them in your air fryer basket making sure that they are on a single layer. If you have a smaller air fryer, you may have to air fry your asparagus in batches.
Cook until tender for 6-7 minutes making sure to toss halfway through the cooking process.
Carefully transfer the now air fried asparagus to a platter and serve right away.

Notes

Thick Asparagus vs Thin Asparagus: This recipe was tested both with thick asparagus and pencil-thin asparagus. If you are using thin asparagus, be sure to reduce the cooking time by half. And don’t forget to turn the asparagus halfway through cooking.
To Store: Let your cooked asparagus come to room temperature, place in an airtight container and store for up to 3 days in the fridge.
How to Reheat Asparagus: To reheat, air fry your asparagus at 375 F / 190 C for about 3 minutes making sure to give it a toss halfway through the cooking process.
For more of a crispy air fryer asparagus, air fry it for 1-2 more minutes.
I listed fresh garlic as an optional ingredient as this recipe would work perfectly without it. You can also substitute fresh garlic with 1 teaspoon garlic powder if you wish.
Optional toppings: Depending on what I am serving it, I usually finish it off with a squeeze of fresh lemon juice (ideal if I am serving it seafood) or a sprinkle of parmesan cheese (ideal if I am serving it with chicken or meat dishes).

Nutrition

Mint Chimichurri

Aysegul Sanford — Fri, 07 Mar 2025 16:28:39 +0000

My chimichurri with mint is also a playful alternative to my other mint sauces—Lamb Mint Sauce and Yogurt Mint Sauce. Serve them with lamb, seafood, steak, and more!

Ingredients and Substitutions

The fresh, crisp flavor of my mint chimichurri recipe is all thanks to these fresh ingredients that you can find at your local grocer, farmer’s market, or in your garden.

Fresh mint leaves: We will be using only the leaves for my mint chimichurri sauce, as I find the stems to be too “woodsy” in flavor to include.
Fresh parsley leaves: While I prefer to use only the leaves of the parsley, if you can chop it all very finely, feel free to include the stems as well.
Red chili pepper: Traditional chimichurri sauce uses red chili peppers, but you’re welcome to swap them out with ¼ teaspoon of red pepper flakes, if that’s what you have available. Or, if you’d like to up the heat, you can also try using serrano or jalapeno peppers instead.
Fresh garlic cloves: Garlic is a big part of the classic recipe, and the fresh cloves add a bold spiciness that you won’t want to skimp on.
Vinegar: In Argentina, chimichurri sauce is always made using red wine vinegar. If you don’t have any on hand, you are welcome to swap in white wine vinegar. Another non-traditional option for the acid in this chimichurri sauce with mint that works, too, is lime juice.
Seasonings: With so many fresh herbs, the only additional seasonings needed are Kosher salt and black pepper.
Extra virgin olive oil: I recommend a good extra-virgin olive oil since this isn’t being cooked (unless you end up using it as a marinade), and the flavor will really shine through.
Shallot (optional): The traditional chimichurri sauce does not use shallots, but you can add a finely chopped shallot, especially if you plan on using this as a salad dressing.

How to make Mint Chimichurri?

You can chop the ingredients of this simple sauce by hand, or use a food processor. I personally prefer the rough traditional hand-chop method, but a few quick pulses of the processor do the trick, too. Here are the simple steps to throw it all together:

In a medium-sized bowl, combine your finely chopped fresh mint and parsley leaves, chopped small red chili pepper, minced garlic cloves, red wine vinegar, Kosher salt, ground black pepper, and extra virgin olive oil.
Mix to combine, taste for seasoning, and add more if necessary before serving.

How To Store and Freeze?

This is an excellent make-ahead condiment that stores well. Here’s how I do it:

Storage: You can store your mint chimichurri in an airtight container in the fridge for up to 4 days.
Freezer: Freezing is a fantastic way to enjoy recipes with mint sauce for months to come. Simply pour your chimichurri sauce into an ice cube tray and freeze it. Once frozen, place the chimichurri cubes in a freezer bag and take out a cube to enjoy whenever needed.

Serving Suggestions

This multi-purpose sauce can be used to add a cool burst of flavor to an array of dishes. Whether it’s enjoyed as a sauce, marinade, condiment, or dressing, these are some of my top choices to pair it with:

With Lamb: Mint and lamb are such a classic flavor combination. This mint chimichurri sauce is excellent with any of my lamb recipes but I particularly like serving it as a sauce for my Leg of Lamb and Rack of Lamb.
Seafood: Mint sauces like this pair beautifully with seafood dishes. Drizzle a generous spoon over Grilled Shrimp or Grilled Salmon for a refreshing and bright finish.
Roasted Veggies: Savory veggies fresh out of the oven shine with a splash of chimichurri sauce with mint. I love pairing it with my Baked Eggplant and Roasted Asparagus, especially when I serve them with meat dishes.
Salad Dressing: Mint chimichurri can perk up your homemade salad dressing for an unexpected taste that perks up any boring salad. Try adding a few tablespoons to either my Lemon Vinaigrette or my Yogurt Salad Dressing.

Other Recipes with Fresh Mint

Quinoa Tabouli
Turkish Tabbouleh (made with bulgur wheat)

If you make your own Mint Chimichurri recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Photography by Tanya Pilgrim.

Mint Chimichurri Recipe

A classic chimichurri with a mint twist, this play on the traditional Argentinean herb sauce comes together in about 5 minutes with everyday ingredients. It complements beautifully with any lamb, seafood, and veggie dishes.

Course Condiment/Sauce

Cuisine Argentina

Diet Gluten Free, Vegan

Prep Time 10

Total Time 10

Servings servings

Calories 177kcal

Author Aysegul Sanford

Ingredients

1 cup fresh mint leaves finely chopped
1 cup fresh parsley leaves finely chopped
1 small red chili pepper deseeded and chopped, or ½ teaspoon red pepper flakes
3 garlic cloves minced
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
⅓ cup extra virgin olive oil

Instructions

Place 1 cup of finely chopped fresh mint leaves, 1 cup of finely chopped fresh parsley leaves, 1 chopped small red chili pepper, 3 minced garlic cloves, 2 tablespoons red wine vinegar, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ⅓ cup extra virgin olive oil in a medium-sized bowl.
Mix to combine, taste for seasoning, and add more if necessary before serving.

Notes

Yields: This recipe makes ~ 2/3 cups of mint chimichurri sauce that is ideal for 4-6 servings.
Using a food processor: While I chopped the herbs by hand, you can certainly use a food processor if you want to make it quicker.
- Storage: You can store it in an airtight container for up to 4 days. The green color of the chimichurri gets darker as it sits, which is normal.
Freezing: Place it in ice cubes and freeze overnight. Store the frozen cubes in an airtight container in individual portions.

Nutrition

Roasted Boneless Leg of Lamb

Aysegul Sanford — Fri, 07 Mar 2025 16:28:02 +0000

Served with a bright and herby mint chimichurri, this leg of lamb roast recipe is a showstopper whether you serve it for Easter dinner, Christmas, or a special Sunday dinner.

If you’re looking for more roasted lamb recipes, we also have a roasted rack of lamb that is incredibly tender and has a well-rounded flavor profile through plenty of fresh garlic and rosemary.

Ingredients and Substitutions for Leg of Lamb Roast

With a few simple ingredients—all of which you can find on a single supermarket run!—you can make this boneless leg of lamb roast recipe and wow everyone at your table. Here’s what you will need:

Boneless (or deboned) leg of lamb: Here in the U.S., you’ll typically find lamb from New Zealand, Australia, or the U.S. I usually buy mine from Costco, which carries Australian lamb leg. It is sold in different weights, so choose one based on how many people you plan on serving. The leg of lamb without bone I’m using here is just over 5 pounds, which is perfect for 6 to 8 adults, but you can go smaller or larger depending on your needs.
Dijon mustard: Dijon adds a nice tangy flavor and helps tame the gameness of lamb. I do not recommend swapping it out for yellow or brown mustard, which can be too harsh for this simple leg of lamb recipe.
Extra Virgin Olive oil
Fresh garlic cloves: We use a lot of fresh garlic in this recipe to balance out the gamey flavor of the boneless lamb roast—8 whole garlic cloves! You will use 4 of them, finely minced, for the inside of the lamb (mixed into the marinade), and the remaining four cloves will be stuffed into slits on the outside once it’s rolled.
Fresh herbs: We used a combination of fresh rosemary and parsley, though you’re welcome to substitute in thyme, as well. However, it’s important to finely mince the rosemary, if that’s what you plan on using, so the pine-like needles blend in well.
Spices and seasonings: This rosemary and garlic lamb roast is quite adaptable to a range of seasoning blends, depending on the flavor profile you’re aiming for. As a nod to my own Mediterranean roots, I opted for ground cumin and coriander.
Lemon zest: The brightness of lemon mellows out the gamey flavor in our seasoned leg of lamb.

How to Cook Boneless Leg of Lamb in the Oven

If you’ve been feeling a little intimidated when you see photos of perfectly roasted lamb, don’t worry—if you follow these simple steps that I’ve outlined for you, accompanied by the step-by-step photos, you can easily achieve a stunning roast boneless leg of lamb of your own. Here, my friends, is the best way to cook a boneless leg of lamb:

Prep your oven: Adjust your oven rack to the lower-middle position and heat the oven to 425 degrees F. (218 C). Place a wire rack on a baking sheet and set it aside to warm with the oven.

Make the seasoning: Into a medium-sized bowl, combine your Dijon mustard, olive oil, 4 cloves of minced garlic, finely chopped fresh rosemary, finely chopped fresh parsley, ground cumin, ground coriander, Kosher salt, black pepper, and zest of a lemon. Stir mixture evenly.
Prepare the lamb: Remove the lamb from its packaging. It will likely look like an uneven bundle of meat. Lay it flat on a cutting board with the inside facing up. Do your best to spread it out into as even of a shape as possible. Pat it dry with paper towels on both sides to remove excess moisture. Using a sharp chef’s knife, trim off any excess fat, focusing on removing any greyish or tough fat. *Note: the grey fat is what brings out the gamey flavor, which is why we focus on removing that type in this step.
Remove the excess fat (optional): Turn it over and trim away any thick or uneven patches of fat, leaving a thin layer for flavor and moisture retention.

Even out the thickness: Flip the meat back to the inside facing up position. Cover the meat with plastic wrap. Using a meat mallet, gently pound the meat to create an even thickness of about 1-inch, focusing on the thicker areas. Remove the stretch film.
Spread it with the seasoning rub: Spread ⅔ of the Dijon-herb mixture evenly over the inside layer of the meat.
Roll into a cylinder: To roll the leg of lamb, begin with the right bottom part of the meat and roll it towards the center (away from your body), pulling it snug as you go. Then, take the left top side and roll it towards you, meeting the first roll in the middle. It should have a uniform cylinder shape. Tuck the ends of the meat inside the roll as much as you can.
Tie the lamb: Using butcher’s twine, secure the roast by tying loops around it at roughly 1 ½ inch intervals, ideally starting from the center and working towards both ends. You’ll likely need about 8-9 loops to keep everything in place. It doesn’t have to be perfect!

Cut small slits for more garlic: Using a pairing knife cut 14-16 1-inch slits evenly around the exterior of the lamb and insert the leftover four sliced garlic cloves into each cut as evenly as you can.
Season the outside: Spread the rest of the dijon-herb mixture over the outside of the deboned lamb roast, ensuring that all sides are evenly coated.
Roast: Transfer the meat onto the prepared baking sheet from the oven. Bake for 15 minutes in the preheated 425 degrees F oven for a nice sear and then turn the heat down to 350 degrees F and bake until the internal temperature reaches 125-130 degrees F (for medium-rare) when a thermometer is inserted in the middle of the roast. This takes about 40-45 minutes* (a total of 1 hour in the oven).
Let lamb rest: When the leg of lamb is finished roasting, remove it from the oven, tent it with foil, and let it rest for 10-15 minutes. As the lamb rests, the internal temperature will increase by 5 to 10 degrees, thanks to the residual heat.
Slice and serve: Transfer the roast onto a cutting board, remove the twine, and slice it into about 1-inch thick slices, depending on your preference. Transfer your boneless leg of lamb roast onto a plate and serve it with your favorite sauce (I served mine with my mint chimichurri sauce).

Ideal Temperature and Cooking Time (Based on Doneness Level)

Some of the top questions I receive are: How long to cook boneless leg of lamb? and What is the optimum cooking temperature? I promised you an easy boneless leg of lamb recipe, so here are a few notes to keep it easy & foolproof:

How long to roast a boneless leg of lamb depends on the weight and your preferred doneness level. While most boneless leg of lamb recipes say the cooking time per pound is about 15-20 minutes, I think it is more like 10-15 minutes.
3 things affect the boneless leg of lamb roasting time:
- The boneless leg of lamb temperature (I usually take the meat out of the fridge to come to room temperature for at least 30 minutes to an hour before working with it);
- The weight of your boneless lamb leg roast
- Your preferred doneness (rare, medium-rare, or medium).
The two-step process – My approach to roasting lamb starts with a high-heat sear to lock in flavor, followed by a slow, gentle cook. I begin at 425°F for the first 15 minutes, then lower the temperature to 350°F to ensure a tender, evenly cooked roast. The final touch happens as the lamb rests, allowing residual heat to finish the cooking process while keeping it juicy and flavorful.
Looking for a boneless leg of lamb roasting chart based on doneness? The below chart from America’s Test Kitchen cookbook, Meat Illustrated (affiliate link), is the one I use.

Desired Doneness	Cooking Stop Temperature	Final Temperature After Resting
Rare	115 to 120 °F (46 – 49 °C)	120 to 125 °F (49 – 52 °C)
Medium-Rare	120 to 125 °F (49 – 52 °C)	125 to 130 °F (52 – 54 °C)
Medium	130 to 135 °F (52 – 57 °C)	135 to 140 °F (57 – 60 °C)
Medium-Well	140 to 145 °F (60 – 63 °C)	145 to 150 °F (63 – 66 °C)
Well-Done	150 to 155 °F (66 – 68 °C)	155 to 160 °F (68 – 71 °C)

Residual heat will likely raise the temperature of your leg of lamb with garlic and rosemary by 5–10 degrees during the 10–15 minutes of resting. That means if I pull my lamb out when the internal temperature is at 120°F, it should ultimately reach around 130°F, which is exactly how I like it—perfectly tender and juicy.

Expert Tips

Here are a few tips from my foolproof test kitchen to help you get the best results on your first try:

Before cooking it in the oven, be sure to take it out of the refrigerator for at least 30 minutes to an hour prior. You do not want to put it directly in the oven while it’s still cold.
A wire rack is essential. A wire rack allows the air to circulate, producing an evenly cooked roasted leg of lamb. If you do not have a wire rack, you can use a roasting pan with a V-rack.
Chop your herbs finely. Rosemary is a pine-y shaped herb, and can add unpleasant bits to chew on if you don’t chop it finely enough. Feel free to experiment with the amount of herbs you use based on your preferences.
Remove the fat from the inside and outside of your leg of lamb in the prep stage. My boneless lamb roast recipe is perfectly flavored in large part due to this step, so don’t skip it. The grey fat on the inside is what contributes most to the gamey flavor of the lamb, so if that’s not something you enjoy (I do not), removing a large part of the grey fat will solve this issue. While the outer layer of fat does help retain moisture as it roasts, you want to remove some of it so the end slices are not excessively fatty.
Evening out the meat makes rolling your roast easier. This is a great tip that I picked up in my research from America’s Test Kitchen. Using a meat mallet (or you can also use a can or mason jar in a pinch) helps create an even layer, which then makes it easier to achieve the cylinder shape you see in my photos.
Do not skip resting your meat. Resting allows the juices to redistribute, making the meat extra tender.
Slice your baked boneless leg of lamb evenly. Using your chef’s knife to slice your roast into 1-1.5” slices will give you a beautiful presentation and equal serving sizes.

How To Make Ahead, Store, Freeze, and Reheat

Looking to save some time on the roasting day? Here are some quick tips:

Make Ahead: This entire recipe can be prepared ahead of the roasting day. Simply follow all of the steps before putting it in the oven, then wrap it in stretch film. This is a great way to bring out more flavor by allowing it to marinate overnight. Just remember to take it out of the fridge an hour or two before cooking to allow it to come to room temperature.
Storage: Store any leftover lamb as a cylinder or as slices. First, allow the meat to come to room temperature—you don’t want to store it while it’s still hot. Then, wrap it in an airtight container and store it in the fridge for up to 4 days.
Freezing and Thawing: You can freeze any leftovers as a cylinder or as slices as well. Bring it to room temperature and then store it in a freezer-safe container for up to a month in the freezer. Thaw it overnight in the fridge.
Reheat: Warm slices of the lamb in a low heat (275 F to 300 F oven) for 10 minutes or until heated thoroughly.

FAQs

Do I cook lamb with netting on?

No. For even cooking, you must first remove the net and follow my instructions to flatten the meat, then roll it into a cylinder to get the best results.

How much boneless leg of lamb per person?

I usually serve ¾ lbs per person, about 2 slices each.

Should you cover lamb with foil when roasting?

No, there is no need. You want the oven air to circulate evenly around the meat for a nice sear on the outside.

What To Serve with It?

This leg of lamb recipe is a versatile main dish that pairs well with many sides, making it perfect for any special meal. Here are some great serving ideas:

Mint Sauce: Mint sauce is a classic pairing for roasted lamb of any kind. You can’t go wrong with either a Mint Sauce (British), a Mint Yogurt Sauce (Mediterranean/Middle Eastern), or Mint Chimichurri (Argentinean).
Salad: Leafy greens are always a refreshing side to serve with any meat-based meal, and this one is no exception. A simple salad like my Greek Salad or my Spring Mix Salad would work beautifully.
Vegetable sides: We have so many easy vegetable side dishes on the blog, and any of them would complement this leg of lamb nicely. Two of my favorite pairings are my Yukon Gold Mashed Potatoes and Garlic Green Beans.
Grains: Any one of my grain dishes would work here as a warming side dish. I usually serve it with Vermicelli Rice or my mom’s Bulgur Wheat Pilaf.

Other Lamb Recipes You Might Like:

If you make your own Roasted Boneless Leg of Lamb recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Photography by Tanya Pilgrim.

Roasted Boneless Leg of Lamb Recipe

Looking for a foolproof way to make a juicy, flavorful, roasted boneless leg of lamb? This easy recipe walks you through every step—from seasoning to roasting—so you get a perfectly tender, golden-crusted lamb every time.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 1

Resting time 15

Total Time 1 45

Servings servings

Calories 363kcal

Author Aysegul Sanford

Ingredients

¼ cup Dijon mustard
2 tablespoons olive oil
8 cloves garlic divided – 4 cloves for rub minced, 4 cloves for inserting into slits sliced
2 tablespoons fresh rosemary leaves removed from stems and chopped finely
¼ cup fresh parsley finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
3 teaspoons kosher salt
1 teaspoon black pepper
Zest of 1 lemon about 1 ½ teaspoon
5 lbs Boneless leg of lamb

Instructions

Adjust oven rack to lower-middle position and heat oven to 425 degrees F. (218 C). Place a wire rack on a baking sheet and set it aside.
Into a medium-sized bowl, place ¼ cup of Dijon mustard, 2 tablespoons of olive oil, 4 cloves of sliced garlic, 2 tablespoons of finely chopped fresh rosemary, ¼ cup finely fresh parsley, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 3 teaspoons kosher salt, 1 teaspoon black pepper, and zest of a lemon. Stir to combine.
Remove the leg of lamb from its packaging. It will likely look like an uneven bundle of meat. Lay it flat on a cutting board with the inside facing up. Do your best to spread it out into as even a shape as possible. Pat it dry with paper towels on both sides.
Using a sharp chef’s knife, trim off any excess fat, focusing on removing any greyish or tough fat.
Turn it over and trim away any thick or uneven patches of fat, leaving a thin layer for flavor and for keeping the moisture in.
Flip the meat back to the inside facing up position. Cover the meat with plastic wrap.
Using a meat mallet, gently pound the meat to create an even thickness of about 1-inch, focusing on the thicker areas. Remove the stretch film.
Spread ⅔ of the dijon-herb mixture evenly over the meat.
To roll the leg of lamb, begin with the right bottom part of the meat and roll it towards the center away from you, pulling it snug as you go. Then, take the left top side and roll it towards you, meeting the first roll in the middle. It should have a uniform cylinder shape. Tuck the ends inside the roll as much as you can.
Using kitchen twine, secure the roast by tying loops around it at roughly 1 ½ inch intervals, ideally starting from the center and working towards both ends. You’ll likely need about 8-9 loops to keep everything in place.
Using a pairing knife, cut 14-16 1-inch slits evenly around the exterior of the lamb and insert the leftover four sliced garlic into each cut as evenly as you can.
Spread the rest of the dijon-herb mixture over the meat, ensuring that all sides are evenly coated.
Transfer the meat onto the prepared baking sheet.
Bake for 15 minutes in the preheated 425 degrees F oven and then turn the heat down to 350 degrees and bake until the internal temperature of the meat reaches 125-130 degrees F for medium-rare when a thermometer is inserted in the middle of the roast. This takes about 40-45 minutes* (a total of 1 hour in the oven).
When the leg of lamb is finished roasting, remove it from the oven, tent it with foil, and let it rest for 10-15 minutes. As the lamb rests, the internal temperature will increase by 5 to 10 degrees, thanks to the residual heat.
Transfer the roast onto a cutting board, remove the twine, and slice it into about 1-inch thick slices, depending on your preference.
Transfer onto a plate and serve it with your favorite sauce.

Video

Notes

Yields: This recipe makes about 10-12 slices (as shown in pictures), which is ideal for serving 6 adults (~2 slices per person and about ¾ lb per serving).
*Use a thermometer: As it is with any large cut of meat like this, the best way to check doneness is by using a probe thermometer or an instant-read thermometer. If you have a probe thermometer, you can insert it into the meat before placing it in the oven and set it to your desired temperature. Alternatively, you can use a meat thermometer to check doneness.
Make ahead: You can season, roll, and tie the lamb a day in advance and store it in the fridge in an airtight container. Be sure to remove it from the refrigerator a couple of hours before roasting.
Storage and reheating: Bring leftover lamb to room temperature, transfer to an airtight container, and store in the fridge for up to 4 days. Warm them up in a low heat (300 F) oven for 10 minutes or until warmed.

Nutrition

Asparagus Salad Recipe

Aysegul Sanford — Tue, 04 Mar 2025 23:34:25 +0000

For many of us home cooks, spotting fresh asparagus at the store is the first sign that spring has finally arrived. After months of cold and hearty winter meals, those vibrant green spears feel like a promise of warmer days ahead.

And with asparagus in season, I’m always looking for new ways to enjoy it. This simple asparagus salad is one of my go-to recipes—it’s fresh, easy to make, and perfect for meal prep. And if you’re looking for more salad recipes with asparagus, my Butter Lettuce Salad is another great option to try.

Key Ingredients and Substitutions:

This simple asparagus salad is packed with everyday ingredients that come together to create a refreshing and satisfying dish. The good news, you ask? You can easily customize it to your taste or use what you have on hand. Below is what you’ll need, along with ingredient substitutions, so you can make it your own with what you have on hand.

Fresh asparagus: During asparagus season, you’ll often find different varieties at the store—thin or thick, and sometimes even in shades of green, purple, or white, depending on where you live. Any of these will work beautifully in this recipe! Just be sure to trim off the tough woody ends for the best texture. And if you’re not using them the same day you buy them, don’t worry—I’ve written a whole guide on how to store asparagus to keep it fresh for longer.
Tomatoes: I opted for cherry tomatoes that I sliced in half but you can use any tomatoes you have on hand. Just slice them in bite sized pieces.
Radishes: I love adding thinly sliced radishes for a pop of color and crunch.
Olives: Use any olive you have on hand. Kalamata olives, Castelvestrano olives, or green olives would all work. Not a fan of olives? Omit them. It will still be delicious.
Onions: I prefer the mild flavor of scallions but a thinly sliced red onion would also work.
Cheese: Adding cheese is optional. I opted for feta cheese for a Mediterranean flair, but parmesan cheese, goat cheese, and shredded mozzarella would also work. And if you need a dairy-free salad, omit cheese altogether.
Fresh herbs: The combination of fresh basil and asparagus is terrific, but fresh mint, dill, and parsley would also work beautifully in this fresh asparagus salad recipe.
The dressing: My go-to asparagus salad dressing is my homemade lemon vinaigrette. However, you can also use my avocado salad dressing, lemon balsamic vinaigrette in this asparagus salad recipe. Or you can also try my Maple Dijon Vinaigrette for more of a sweet and tangy salad.

Optional Add-ins:

What I love most about this spring asparagus salad is that you can keep it simple or jazz it up with these optional add-ins to make it your own. Here are a few ideas:

Add nuts: You can easily add in some crunch and extra protein by adding a handful of pecans, walnuts, or pine nuts.
Spring mix or Butter Lettuce: If you’d like to turn this into more of a green asparagus salad, toss in a handful of spring mix or butter lettuce leaves for extra freshness and texture.
Peas: A handful of blanched peas make a great addition to this salad. They add a subtle sweetness and a pop of color, making the dish even more vibrant and seasonal.

How To Cook Asparagus for A Salad?

Asparagus is one of those wonderfully versatile vegetables that can be enjoyed in so many ways, no matter the season.

However, if you’re making this salad during peak asparagus season and have access to freshly picked spears, you can even serve them raw following this recipe.

Raw asparagus salad offers a satisfying, crisp, and refreshing bite that is truly a treat.

However, I also encourage you to try other methods of cooking asparagus for this salad recipe. Whether you prefer oven baked asparagus, air fryer asparagus, steamed asparagus, or pan sautéed asparagus, this vibrant spring vegetable always makes for a quick and delicious addition to any salad recipe, and this one is no exception.

How To Make Asparagus Salad?

There’s something so satisfying about creating a beautiful salad with fresh, seasonal ingredients. And this asparagus salad is just that—a simple yet flavorful dish that highlights the best of spring. Here are the easy steps to follow:

Cook the asparagus: As mentioned earlier, if you’re making this salad during the asparagus season, you can serve it raw for a crisp, fresh bite. However, I personally love roasting it—drizzling the spears with olive oil, seasoning with salt and pepper, and letting the heat bring out their natural sweetness. The slightly smoky, caramelized flavors are just so delicious and addictive.
Alternatively, you can blanch the asparagus for a few seconds to keep it tender-crisp while maintaining its vibrant green color. The instructions below are for medium size asparagus. For thick asparagus, I recommend increasing the cooking time by 1-2 minutes.

Make the lemon vinaigrette: I make a batch of this dressing during the weekend and keep it in a jar in the fridge. To make it, whisk together extra-virgin olive oil, fresh lemon juice, garlic, dijon mustard, salt, and pepper in a small mixing bowl until emulsified.

Assemble the salad: Once you have your asparagus ready, all you have to do is to chop the rest of the ingredients. Then, go ahead and place chopped asparagus, cherry tomatoes, sliced radishes, chopped green onion, and kalamata olives in a large bowl and drizzle it with the lemon vinaigrette. Grab two large spoons or tongs and give it a gentle toss, making sure that all the veggies are coated with the dressing.
Garnish and Serve: If preferred, top your asparagus salad with feta cheese and a handful of freshly torn basil leaves. Serve immediately or cover with stretch film and refrigerate.

How To Store Leftovers & Make Ahead Instructions

One of the great things about using asparagus in salad is that it holds up well, even after a day or two in the fridge. Whether you’re making it ahead for meal prep or saving leftovers, here’s how to keep it fresh and delicious.

To Store Leftovers: The best part about this spring asparagus salad is that it holds up well. Store it in an airtight container in the fridge for up to 3 days.
To make it ahead of time: If you want to make this salad in advance, I recommend preparing and storing all the vegetables in a bowl and then adding the lemon vinaigrette, feta cheese, and basil leaves at the very end, right before serving.

Serving Suggestions:

While this asparagus salad with lemon vinaigrette is perfect when served by itself, you can turn it into a whole meal with other recipes like:

Serve it with grains such as cooked quinoa, cooked wild rice, or even cooked bulgur wheat.
Add protein: If you want to make it more of a protein-packed salad, you can also top it off with a few hard-boiled eggs, Baked Sockeye Salmon, or a Baked Turkey Tenderloin.
Serve it alongside main dishes, such as Greek Yoghurt Chicken, Air Fried Cornish Hens, and Whole Roasted Chicken.

Expert Tips

Trim the woody ends: Asparagus spears have tough, fibrous ends that aren’t pleasant to eat. Be sure to snap or trim them off using a sharp knife before cooking.
Skip the frozen asparagus: While you can use thawed asparagus, it won’t have the same crisp, fresh bite that makes this salad so delicious. Fresh asparagus is best for both texture and flavor.
Serve it warm or cold – This salad is delicious both ways! Serve it warm right after roasting the asparagus for a cozy side dish, or let it chill in the fridge for a refreshing, make-ahead option.
Use good quality ingredients: Since this salad is made with just a few simple ingredients, each one really shines. Opt for fresh, in-season asparagus, juicy cherry tomatoes, and good-quality olive oil for the best flavor.

You Might Also Like:

If fresh veggie-packed salads are your jam, here are a few more you might like:

Roasted Butternut Squash Quinoa
Mexican Corn Salad
Boston Lettuce Salad
Chickpea Tuna Salad
Healthy Cucumber Salad
Watermelon Avocado Salad
Need more inspiration? Check out all our easy salad recipes

If you try this Asparagus Salad recipe, please take a minute to give it a star rating and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Asparagus Salad Recipe

A simple Asparagus Salad drizzled with homemade lemon vinaigrette and topped with feta, tomatoes, and olives. Light, crunchy, and perfect as a side dish, light lunch, or meal prep option. Gluten-free and vegetarian.

Course Salad

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 229kcal

Author Aysegul Sanford

Ingredients

To roast the asparagus:

1 bunch asparagus spears rinsed and the woody ends cut
2 teaspoons vegetable oil
½ teaspoon kosher salt
¼ teaspoon black pepper

For the lemon vinaigrette:

¼ cup olive oil
3 tablespoons lemon juice
1 clove garlic minced
1/2 teaspoon dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper

For the salad:

1 cup cherry tomatoes sliced
½ cup radishes thinly sliced
3 scallions stalks – chopped
½ cup kalamata olives optional
½ cup feta cheese cut into cubes or crumbled or grated parmesan cheese (optional)
½ cup basil leaves loosely packed and torn (optional)

Instructions

Preheat the oven to 425 degrees F. Place asparagus on a sheet pan in one layer. Drizzle with oil and sprinkle with salt and pepper. Give it a toss, making sure that all the spears are coated with the oil and seasoning.
Roast for 12 minutes or until the asparagus is cooked*. Transfer onto a plate and let asparagus cool. When cooled, cut the asparagus into 2-inch pieces. Place into a salad bowl.
While the asparagus is roasting make the lemon vinaigrette by mixing together 1/4 cup olive oil, 3 tablespoons of lemon juice, 1 clove of minced garlic, 1/2 teaspoon of dijon mustard, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
To assemble the asparagus salad: Place tomatoes, radishes, scallions, olive into the bowl with the asparagus. Drizzle with the dressing.
Stir in the feta cheese (if using) and basil leaves. Give it a gentle toss. Serve.

Video

Notes

Yields: This recipe makes about 4 cups (loosely packed) salads that serves four adults as a side dish. If you are serving a larger crowd, you can multiply the recipe. The nutritional values below are per serving.
Raw asparagus: During the spring, when asparagus is in season, you can use raw asparagus to make this salad, especially if you can get your hands on freshly picked asparagus. Some people like to shave it (using a vegetable peeler), which will work, but I also like to cut it into bite-size pieces for a fresh and crispy spring salad.
Blanched Asparagus: Alternatively, you can blanch asparagus to make this recipe. To do so, bring a pot of salted water to a boil. Add the asparagus spears and cook them for 4-5 minutes or until fork tender. Meanwhile, prepare the ice bath by placing some ice cubes and cold tap water in a bowl. Remove the asparagus using a slotted spoon and place it in the bowl of ice water (to stop the cooking process). Drain and cut it into smaller pieces.
How To Store Leftovers? The best part about this spring asparagus salad that it holds up well. Store it in an airing container in the fridge for up to 3 days.
Instructions to Make It Ahead: If you want to make this salad in advance, I recommend preparing and storing all the vegetables in a bowl and then adding the lemon vinaigrette, feta cheese, and basil leaves at the very end right before serving.

Nutrition

Quinoa Tabbouleh

Aysegul Sanford — Sat, 01 Mar 2025 12:47:40 +0000

Growing up in a Mediterranean country, tabbouleh, or kisir, was a staple in our house. It was my mom’s go-to spring and summer salad, which she paired with pretty much everything.

This version, made with protein-rich quinoa (a fantastic substitute for bulgur), is the latest addition to my Quinoa Salad recipes collection, and it’s just as delicious as the traditional recipe. If you love quinoa as much as I do, be sure to check out my Mediterranean Quinoa Salad for another fresh and vibrant option.

And if you’ve ever wondered about the different names and spellings—tabbouleh, tabouli—they’re simply variations of the same name, reflecting different versions of the Arabic word.

Recipe Ingredients:

This tabouli quinoa recipe is made with simple ingredients that make a bright and refreshing salad. The fresh herbs and crisp vegetables provide a delicious contrast to the fluffy quinoa, while the tangy lemon dressing ties everything together beautifully. You will need:

Quinoa: This quinoa tabbouleh salad will work with any type of quinoa. Red, black, tricolor and white quinoa would all work. It is imperative to rinse quinoa before cooking if you want it to taste good.
Cooking liquid: While water works just fine, I highly recommend cooking your quinoa in vegetable stock. It adds depth of flavor, ensuring that the base of your quinoa tabouli salad is tasty right from the start.
Fresh lemon juice: Freshly squeezed lemon juice is my favorite acid for the dressing used in this recipe, but in a pinch, white wine vinegar can be used. The flavors would be slightly different but still be great.
Extra Virgin Olive Oil
Fresh herbs: A mix of fresh herbs is key to classic tabouli, and this quinoa version is no exception. I like to use a cup of fresh flat-leaf parsley, a cup of fresh dill, and half a cup of fresh mint leaves, but there’s no strict rule—adjust to your taste! You can stick to just parsley and dill or skip the dill altogether if it’s not your favorite.
Fresh tomatoes: I prefer using colorful cherry tomatoes for their sweetness and vibrant look, but any variety will work—just be sure to chop them into small pieces for even distribution.
Cucumber: I prefer Persian cucumbers as they are crunchy, but English cucumbers would also work.
Scallions: Green onions provide a mild onion flavor that ties everything together. While it is not traditional, finely chopped red onion could be a good substitute in a pinch.
Seasonings: I kept it simple with just kosher salt and pepper in this tabbouleh quinoa salad recipe, but you can add a touch of ground cumin, ground coriander, or a pinch of red pepper flakes to the dressing for extra depth of flavor.

Optional Add-Ins

While the recipe for quinoa tabouli I’m sharing stays close to the traditional version, you can easily customize it with a few extra ingredients. These aren’t traditional, but they add delicious new flavors:

Feta Cheese: A handful of crumbled feta adds a creamy, salty contrast that pairs perfectly with the Mediterranean flavors.
Kalamata Olives: Their briny, tangy taste enhances the salad and adds an extra punch of flavor.
Garlic: The traditional tabbouleh salad recipe does not use garlic in the lemon dressing, but you can always add a minced garlic clove if you are a fan.
Chickpeas: Again, the classic tabbouleh recipe does not use chickpeas, but sometimes I add a can of (drained and rinsed) chickpeas to make it even more satisfying.

How To Make Quinoa Tabbouleh?

Making this quinoa tabouli recipe is easy, and it comes together in just a few steps in under 20 minutes. Yes, there is a bit of chopping involved, but the result is a refreshing and wholesome dish that you’ll want to make on repeat.

Cook the Quinoa: Place the rinsed quinoa in a medium saucepan along with your cooking liquid and salt. Bring to a boil, reduce to a simmer, cover, and cook for about 10-12 minutes until the liquid is absorbed. Let it rest for 10 minutes, then fluff with a fork and transfer it to a large bowl to cool.
Make the Dressing: While the quinoa is cooking, prepare the dressing. In a small bowl, whisk lemon juice, olive oil, salt, and black pepper until fully combined.
Chop the fresh herbs and veggies – Finely chop the fresh parsley, dill, and mint. Quarter the cherry tomatoes, dice the cucumbers and thinly slice the scallions. Add the chopped herbs, tomatoes, cucumbers, and scallions to the cooled quinoa.

Assemble your tabouli quinoa salad – Drizzle the cooked quinoa and the veggies with the dressing and gently toss to combine.
Serve – Taste for seasoning and add more salt, pepper, or lemon juice as needed. Serve immediately or refrigerate for later.

How To Make Ahead and Store Leftovers?

My favorite thing about this quinoa tabbouleh salad recipe is that it stores well. As a matter of fact, since the flavors meld together over time, it actually tastes even better the next day. Here is how I make-ahead and store leftovers:

Make Ahead: If preparing in advance, cook and cool the quinoa, chop the veggies, and make the dressing a day or two in advance. Store them separately in airtight containers in the fridge. Toss everything together about an hour before serving for the best texture and flavor.
Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, give it a quick stir, taste for seasoning, and refresh it with a squeeze of lemon and more seasoning if needed.
Freezing: You can technically freeze this dish, but I do not recommend it as it will lose most of its fresh flavors when thawed.

Expert Tips:

This recipe is simple and easy to make, but to ensure the best quinoa tabbouleh, here are a few key tips to help you get it right on your first try:

Chopping by hand vs. using a food processor: I like to chop the herbs by hand using a sharp chef’s knife as it gives me more control over the texture, ensuring evenly chopped herbs. Plus, there is no risk of over-processing, which can turn herbs into a paste. However, if you prefer a food processor, pulse in short bursts instead of running it continuously to prevent the herbs from turning into a paste.
Herb stems: When it comes to herbs, you can chop the parsley and dill stems, as they are tender and flavorful. However, with mint, I prefer using only the leaves unless you’re growing your own and it’s super fresh.
Are you short on time? You can prep the herbs and veggies a day in advance and store them in the fridge until you’re ready to put it all together.
Let the quinoa cool a bit: You can mix everything together while the quinoa is still warm for a slightly different texture and flavor, but letting it cool first helps keep the herbs fresh and vibrant. I usually cook the quinoa a day in advance—not only does this save time, but it also ensures it’s perfectly cooled and ready to use.
Cooking quinoa: While I opted to cook quinoa on the stovetop, you can cook quinoa in the microwave, in an instant pot, and a rice cooker. Feel free to pick the method that works best for you. Also, I usually cook a big batch and freeze some for later. If you have some cooked quinoa on hand, this quinoa tabbouleh comes together in minutes.
Serve at room temperature: This tabouli recipe with quinoa tastes best when served at room temperature, allowing the flavors to fully develop. If you made it in advance, take it out of the fridge 15 minutes before serving for the best taste and texture.

Serving Suggestions:

You can serve this gluten-free tabbouleh salad with any protein or vegetarian main or just by itself for a light meal. Below are a few of my favorite pairings:

As part of a meze platter: Serve it along with other Mediterranean/Middle Eastern favorites such as hummus, baba ganoush, borek, and pita bread as a part of a flavorful meze spread.
With grilled meat and seafood: The freshness of parsley, dill, and mint, combined with the tangy lemon dressing, cuts through the bold spices and charred smokey flavors of dishes like Grilled Harissa Chicken, Grilled Shrimp, and Grilled Rack of Lamb.
In a wrap or pita: Stuff it into a pita pocket with falafel, Yogurt-Marinated Chicken, or roasted vegetables for a delicious meal.

Other Quinoa Salads You Might Also Like

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Quinoa Black Bean Salad

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Quinoa Avocado Salad

Salads

Quinoa Lentil Salad Recipe (Gluten Free & Vegetarian)

If you make this recipe for tabbouleh salad with quinoa, I would greatly appreciate it if you could take a minute to leave a star rating and a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

This recipe was originally published in September 2018 and updated in March 2025 with new step-by-step photos and more helpful tips. The recipe itself remains the same, with only minor edits for clarification.

Quinoa Tabbouleh Recipe

Traditional Mediterranean Tabbouleh Salad made with a twist. Made with protein-rich quinoa, this vegan and gluten-free Quinoa Tabbouleh Salad Recipe is the perfect year-round salad for all your indoor and outdoor parties.

Course Side Dish – Salad

Cuisine Mediterranean, Turkish

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 15

Total Time 27

Servings servings

Calories 205kcal

Author Aysegul Sanford

Ingredients

For the Quinoa:

1 cup uncooked quinoa rinsed
1 ¾ cups water or vegetable stock
½ teaspoon Kosher salt

For The Dressing:

4 tablespoons lemon juice freshly squeezed – plus more to taste
¼ cup extra virgin olive oil
½ teaspoon kosher salt more to taste as needed
¼ teaspoon black pepper

For the Tabbouleh:

1 cup fresh parsley chopped
1 cup fresh dill chopped (optional)
½ cup fresh mint leaves chopped
1 cup cherry tomatoes quartered
2 Persian cucumbers peeled and chopped or 1 English cucumber
3-4 scallions sliced thinly both white and green parts

Instructions

Place 1 cup quinoa in a saucepan along with 1 ¾ cups of vegetable stock (or water) and a half teaspoon of kosher salt. Stir to combine, put the lid on, and bring it to a boil over medium-high heat.
Once it comes to a boil, turn the heat down to low and cook for 10-12 minutes or until water is fully absorbed. Turn the heat off and let it rest for 10 minutes. Fluff it with a fork, transfer it to a large salad bowl, and let it cool while working on the rest of the ingredients.
Meanwhile, prepare the dressing by whisking together 4 tablespoons of freshly squeezed lemon juice, ¼ cup extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a bowl. Set it aside.
To assemble the quinoa tabbouleh, add 1 cup of chopped parsley, 1 cup of fresh dill, ½ cup fresh mint, 1 cup of quartered cherry tomatoes, 2 chopped Persian cucumbers, 3 thinly sliced green onions into the bowl with the quinoa.
Drizzle it with the dressing. Give it a gentle toss.
Taste for seasoning and serve immediately.

Video

Notes

Yields: This recipe makes about 5 to 6 cups of tabbouleh, ideal for serving six adults as a side dish. The nutritional values below are per serving.
Using dill: Most tabouli recipes are made with fresh parsley and mint, but my mom always added fresh dill, so I followed in her footsteps. If you are not a fan, you can omit using dill (and use more parsley or mint instead.)
A quick note on chopping herbs: Traditional tabbouleh is made with finely chopped herbs for a light, delicate texture, but if you prefer a rougher chop, that works too! It all comes down to personal preference.
Make Ahead: If preparing in advance, cook and cool the quinoa, chop the veggies, and make the dressing a day or two in advance. Store them separately in airtight containers in the fridge. Toss everything together about an hour before serving for the best texture and flavor.
Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to 3 days. Before serving, taste for seasoning and add more lemon juice and salt and pepper if needed.

Nutrition

Almond Flour Brownies

Aysegul Sanford — Thu, 13 Feb 2025 18:15:44 +0000

These homemade brownies with almond flour are so incredibly fudgy that you’d never know they were gluten-free! Sweetened with maple syrup, this extra chocolatey and easy gluten-free brownie recipe is guaranteed to be your next favorite recipe to bake when the chocolate cravings hit.

Like my Almond Flour Chocolate Cake and Flourless Chocolate Cupcakes recipes, this easy brownie recipe is easy to make. Plus, it is a great alternative to traditional brownies that are butter and sugar-packed and not so healthy.

Why You’ll Love This Recipe:

Made with everyday ingredients: The almond flour brownie batter comes together in one bowl in just a few minutes and uses only 7 simple ingredients, all of which are pantry staples.
No different than a brownie made with regular flour: You won’t be able to detect any difference when it comes to taste and texture. Perfectly fudgy, almond flour brownies pack the same addictive chocolate flavor you’d expect from a brownie.
Made with diet restrictions in mind: Like all of my almond flour recipes, compared to traditional baked goods made with all-purpose flour and butter, it uses a minimal amount of oil. It is also low-carb, grain-free (great for Passover), and paleo-friendly. Plus, thanks to the healthy fats in ground almonds, you can even count this as a healthy brownie recipe.

Ingredients:

The ingredient profile for this gluten-free almond flour fudge brownies recipe is similar to that of my Almond Flour Chocolate Cake recipe and even my Flourless Chocolate Cupcakes recipe. (Can you tell I love almond flour desserts?)

In terms of ingredients, you will need:

Blanched almond flour (affiliate link)
Unsweetened cocoa powder – You can use cacao powder and cocoa powder interchangeably in this recipe.
Melted coconut oil (cooled)
Maple syrup
Large eggs
Vanilla extract
Walnuts

Substitutions:

Oil: If you don’t have coconut oil on hand, you can substitute another neutral oil like avocado oil.
Almond Flour: If you cannot find it, you can make almond flour at home using a blender or food processor. This paleo brownie recipe can also be made with almond meal. However, almond meal brownies will be a tad bit dense compared to brownies made with almond flour.
Sweetener: You can swap agave nectar in place of maple syrup. You can also use honey, but I would recommend using less honey (¾ cup to 1 cup) as it is sweeter.
Keto Sweetener: If you are after keto almond brownies, I recommend sweetening with Keto Maple Syrup (affiliate link) sweetened with monk fruit. Liquid stevia can also be an acceptable substitute.
Nuts: Feel free to swap the walnuts in this almond flour brownie recipe for whichever nuts you prefer. Pistachios, pecans, sliced almonds, and even unsweetened coconut would work beautifully here!
Optional – Chocolate Drizzle: If you want to take this almond flour fudge brownies to the next level, I recommend drizzling them with chocolate. I prefer refined sugar free sweeteners like Enjoy Life or Lily’s dark chocolate chips (sugar free chocolate chips for the keto option) (affiliate links) for drizzling, but any of your favorite chocolate brand would work.
Optional – Dried or fresh fruit: If you want to make it a little bit colorful, top it off with fresh berries, or do what I do, sprinkle it with dried strawberries (affiliate link).
Optional – Sea Salt: You can sprinkle it with sea salt or lightly salted nuts as well.
Serve them with ice cream: I can’t imagine a better way to serve these than a scoop of vanilla ice cream or whipped cream made with maple syrup on top.

How To Make Brownies with Almond Flour?

The steps to making this easy almond flour brownie recipe have 6 folds:

Prepare for baking: Preheat the Oven to 350 Degrees. Line an 8X8 square baking dish with parchment paper.

Combine Dry Ingredients: Whisk together almond flour and cocoa powder in a large bowl until homogeneous, and no lumps remain.

Add Wet Ingredients: Add coconut oil, maple syrup, eggs, and vanilla extract to the bowl of dry ingredients, and whisk until fully incorporated.
Add the Nuts: Fold in half a cup of the nuts.

Prepare to Bake: Transfer the raw batter into the prepared pan and spread it out evenly using a spatula. Sprinkle it with the rest of the walnuts.
Bake: Cook them for 35-40 minutes in the prepared oven or until a toothpick inserted in the center of the brownies comes out clean (or with a few tiny crumbs). Allow the brownies to cool for 5 minutes, and remove them from the pan onto a wire rack. Let it cool to room temperature before slicing to avoid them falling apart. Serve with coffee, milk, or plant-based milks such as almond milk.
Optional step: If you are like me, and enjoy extra chocolatey, gooey brownies, then I recommend drizzling them with melted chocolate. I think the easiest way to melt chocolate is in the microwave. To do so;
1. Place 2 oz. of your favorite chocolate chips (both semi-sweetened and unsweetened would work) in a microwave-safe glass bowl.
2. Microwave at high for 30 seconds. Give it a stir and then repeat in 30-second intervals until fully melted. Slice your brownies and drizzle them with melted chocolate chips.

How To Store, Freeze and Thaw?

My favorite thing about these homemade almond flour brownies is that they get better as they sit. I recommend storing them in the refrigerator and warming them slightly before serving.

Storage: These gluten-free chocolate brownies will keep for 3-4 days in the fridge in an airtight container or plastic bag. You can also store them on your counter in the same fashion for a day as long as your kitchen stays fairly cool.
Freezing: To freeze, bring brownies to room temperature, individually wrap them with parchment paper, and store them in an airtight container in the freezer for up to a month.
Thawing: To thaw, let it sit on the counter for 15 minutes and warm in a low-heat (300 degrees F) oven for 10-15 minutes and serve.

Expert Tips:

While this recipe for the most fudgy almond flour brownies you see below is pretty straightforward, there are a few things you can do to get the best results on your first try:

Room temperature ingredients: As it is with most baked goods when making these brownies, we recommend using ingredients that are at room temperature.
Wait for it to cool completely: We know it is hard to wait, but as it is with all almond flour desserts, these brownies need time to cool down. If you slice while they are still warm, the middle section will be (somewhat) wet, looking like it is not fully baked. Therefore, it is imperative to give them enough time to firm up.

FAQs:

Can you make brownies with almond flour?

You sure can. As a matter of fact, due to its high-fat content, brownies made with almond flour are just as fudgy, moist, and chocolate packed with a similar taste and texture to brownies made with traditional flour and butter.

Can I make this recipe without eggs?

This recipe will not work without eggs or egg replacers (i.e., flax eggs or chia eggs). I find that when it comes to baking with almond flour, eggs are crucial for making them rise and stay super fudgy. If you need a vegan brownies recipe, I recommend checking out my Almond Butter Brownies recipe. It’s made with wholesome ingredients like nut butter, spelt flour, Medjool dates, coconut oil, and maple syrup.

How many calories are in each serving of almond flour brownies?

This recipe makes 9 servings and each serving is 375 calories.

Other Almond Flour Recipes You Might Like:

If you are in need of creative and healthier gluten-free recipes made without the use of refined sugars (i.e., white sugar), you’ll like the recipes below:

This almond flour chocolate brownies recipe is adapted from Almond Flour Brownies at Allrecipes.com with changes.

If you try this for Almond Flour Brownies, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Almond Flour Brownies Recipe

Almond Flour Brownies recipe made with only 7 ingredients in one bowl. They are just the trick to satisfy your sweet tooth without going totally overboard. Fudgy, moist, and Paleo-friendly, meaning they’re gluten-free, wheat-free, and dairy-free! Plus, they get their sweetness from maple syrup, making them refined sugar-free, as well.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 375kcal

Author Aysegul Sanford

Ingredients

1 ½ cups almond flour 6.3 oz.
½ cup + 2 tablespoons cocoa powder 2.3 oz.
½ cup coconut oil melted and cooled
1 ⅓ cups maple syrup at room temperature
4 large eggs at room temperature
2 teaspoons vanilla extract
1 cup walnuts or pecans chopped & divided

Chocolate Drizzle (Optional)

2 oz. chocolate chips i.e. Naturally sweetened Enjoy Life brand
1 tablespoon dried strawberries

US Customary – Metric

Instructions

Preheat the oven to 350 degrees. Line an 8X8 square baking pan with parchment paper.
Mix together almond flour and cocoa powder in a large mixing bowl until no lumps remain.
Add in coconut oil, maple syrup, eggs, and vanilla extract and whisk until fully incorporated.
Fold in half a cup of the nuts.
Transfer batter to the parchment lined pan and spread it throughout the pan using a spatula.
Sprinkle it with the rest of the walnuts.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean (or with a few tiny crumbs).
Let it cool for 5 minutes and remove from the pan on to a wire rack. Let it cool before slicing.
If you are using chocolate drizzle, place the chocolate chips in a glass bowl and melt in the microwave in 30-second intervals, mixing after each time until fully melted.
Drizzle the melted chocolate over the brownie and sprinkle with dried strawberries.
Slice & serve.

Video

Notes

To Store leftovers: Place the leftover brownies in an airtight container after they come to room temperature. Store in the fridge for up to 4 days. You can also store them on your counter in the same fashion for a day as long as your kitchen stays fairly cool.
Freezing: To freeze, bring brownies to room temperature, individually wrap them with parchment paper, and store them in an airtight container in the freezer for up to a month.
Thawing: To thaw, let it sit on the counter for 15 minutes, warm in a low-heat (300 degrees F) oven for 10-15 minutes, and serve.

Nutrition

Baked Goat Cheese Balls

Aysegul Sanford — Sun, 29 Dec 2024 17:08:15 +0000

Is there anything better than tangy cheese coated in breadcrumbs and baked until crisp on the outside and creamy on the inside? I think not. I also think that goat cheese makes some of the most flavorful dishes, so make sure to try any of our Goat Cheese Recipes if you are a fan as well.

On a side note, if you’ve ever been to Lisa Vanderpump’s restaurant, Sur, then you know all about their famous fried goat cheese balls. I know people who visit the restaurant just to order them! The good news? With our recipe, you can now recreate a baked version of the goat cheese balls at Sur right at home. They’re just as delicious but a bit lighter and perfect for any occasion.

Ingredients

This baked goat cheese ball recipe is made with just a handful of simple ingredients readily available in any grocery store. We will need:

Fresh herbs: I love the savory mix of fresh thyme and parsley. Other herbs that would be delicious include fresh rosemary or basil.
Panko bread crumbs: We love the extra crisp bite of plain panko breadcrumbs, but this is your chance to have fun with the coating. While it’s not traditional, you can use Italian-seasoned breadcrumbs, Melba toast crumbs, or even swap out half the breadcrumbs for crushed pecans or walnuts. For a gluten-free option, try almond flour crackers. Simply use your food processor to break them down into fine crumbs, making it easy to coat your goat cheese balls to perfection.
Garlic powder: Garlic powder adds a nice savory bite to the breadcrumb mixture. Toss in some lemon zest for a bright citrus flavor.
Egg: One large egg is needed to coat the goat cheese before dipping it into the breadcrumbs.
Dijon mustard: A hint of Dijon mustard adds a unique flavor to the egg mixture.
Seasonings: All you need is a sprinkle of Kosher salt and black pepper for each layer of the dipping station.
Goat cheese: We recommend buying a whole goat cheese log instead of goat cheese crumbles. You can buy them in 4 oz portions or a large 12 oz log.

How to Make Goat Cheese Balls?

Goat cheese bites are a quick and easy recipe that requires a quick setup of your breading station and a chill in the freezer. Here are the step-by-step instructions:

Prep baking sheet: Line a small baking sheet (small enough to fit in your freezer) with parchment paper.
Prepare dipping station: In a small shallow bowl, mix the fresh thyme and parsley. In another small bowl, whisk together the egg, mustard, salt, and pepper. Third, toss the panko breadcrumbs and garlic powder in another small bowl.
Cut goat cheese: While you can use a sharp chef’s knife, we prefer unscented dental floss to cut the goat cheese into 12 equal goat cheese rounds. This works best if your goat cheese log is chilled, so do it right after you remove it from the fridge. To slice goat cheese using a dental floss:
1. Using a knife, score the surface of the goat cheese log into 12 equal sections.
2. Cut yourself a long (about 20 inches long) unscented dental floss and slide it under the log at the first score mark.
3. Cross the ends of the floss over the log, pulling them in opposite directions to slice through the cheese cleanly. Repeat this process until you slice the whole log, wiping the floss with a paper towel as needed.
4. Roll each piece into a small ball between the palms of your hands.
Coat goat cheese balls: Start by dipping each goat cheese ball in the herb mixture. Then, roll them in the egg mixture and allow the excess liquid to drip off. Then, gently press them into the panko mixture to ensure they are fully coated.
Freeze goat cheese balls: Transfer the goat cheese balls onto the parchment-lined baking sheet. Freeze for 30 minutes.
Bake: Preheat the oven to 400 degrees F. Bake the goat cheese balls for 8-10 minutes, or until golden brown.
Serve: Cool slightly, drizzle with honey, and serve warm.

Make Ahead and Storage Tips

Talk about a goat cheese appetizer that’s a true make-ahead marvel. The best part? You can prepare these ahead of time, freeze them, and have them ready to pop in the oven whenever you need them. Frozen goat cheese balls that bake up in minutes are a lifesaver when you want something quick, effortless, and absolutely impressive.

Make Ahead and freezing instructions: Follow the recipe as written, flash freeze them (meaning place them on a sheet pan, freeze until hardened), transfer to a ziplock freezer bag, label, date, and freeze for up to 2 months. If baking from frozen, add 2 minutes to the baking time and keep an eye on them to ensure they are not burning.
Storage: While these goat cheese bites are best served the day they are made, leftovers can be stored in an airtight container in the refrigerator for 3 days.
Reheat: Reheat the balls of goat cheese in a low oven (300 degrees F) until warm, about 5 minutes.

Expert Tips

Here are some of my helpful tips for the best baked goat cheese balls recipe:

Cutting the goat cheese: The goat cheese is easiest to cut when it is cold. The best method is with unflavored dental floss. However, you can use a sharp knife, but make sure to wipe the knife clean with a paper towel after each slice.
Set your dipping station up before starting: It’s best to prep your ingredients before starting since the process happens quickly.
Dredge quickly: Go through the breading station quickly and thoroughly, then pop them right into the freezer.
Ensure they are cold before placing them in the oven: Even though it sounds like an extra step to freeze them before baking, it helps to make the outside crispy while the inside stays soft and creamy.
Fried goat cheese balls: While we love the baked version, you can certainly fry goat cheese balls for a crisp, golden treat. Heat 1–2 inches of vegetable oil in a shallow skillet over medium heat until it shimmers. Fry the goat cheese balls in batches (preferably two) for 1–2 minutes, turning frequently to ensure they cook evenly and achieve a beautiful golden-brown crust on all sides.
Double the recipe: This recipe makes 12 individual balls—double or triple the recipe, depending on the number of people you serve. Or, make them mini by cutting the goat cheese rounds in half and reducing the baking time to 5-6 minutes.
Bake them right before serving: If you’re serving these goat cheese balls as an appetizer, we highly recommend serving them warm for the best experience. We like to pop them in the oven just before our guests arrive so they’re greeted with the irresistible aroma of golden, creamy goat cheese oozing with tangy, melt-in-your-mouth goodness.

Serving Suggestions

When it comes to serving baked goat cheese balls, the possibilities are as delightful as the dish itself! Whether you are planning an elegant appetizer, a show-stopping salad, or just looking to add a little magic to your meal, these versatile bites have you covered.

Appetizer: Serve them with a drizzle of honey or extra virgin olive oil. Or, add them to your Meat and Cheese Platter for a little pizzazz.
Salad: Enjoy a French classic and turn it into a Baked Goat Cheese Salad. This also does double duty as a delicious holiday appetizer salad or elegant weeknight dinner at home.
Croutons: Turn them into cheesy croutons to top off a warm, comforting bowl of soup, like creamy Butternut Squash Soup or velvety Zucchini Soup.
Pasta & grain bowls: Crumble them over pasta or add them to your favorite grain bowls for a tangy goat cheese twist that adds creamy texture and bold flavor.

Salads

Shaved Brussel Sprout Salad with Apples and Goat Cheese

Baked Goods

Asparagus Tart with Goat Cheese and Mushrooms

Baked Goods

Goat Cheese Quiche

Fruit Desserts

Maple Sweetened Mixed Berry Goat Cheese Bread Pudding

Baked Goat Cheese Balls Recipe

These Baked Goat Cheese balls are coated with herbs, dipped in an egg-mustard mixture, and then rolled in breadcrumbs. You can prep these ahead of time and freeze them until you are ready to serve. They make the perfect appetizer for any cheese board setup and usually disappear a few minutes after they come out of the oven.

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 10

Cooling time 30

Total Time 1

Servings Goat Cheese Balls

Calories 122kcal

Author Aysegul Sanford

Ingredients

1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
¾ cup panko breadcrumbs
1 teaspoon garlic powder
1 large egg
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 12-ounce log goat cheese
2 tablespoons honey for drizzling (optional)

Instructions

Line a small baking sheet with parchment paper and set it aside.
Prep your dipping station: First, place fresh thyme and parsley in a small shallow plate and mix to combine. Second, place panko and garlic powder in a shallow bowl. Stir to combine. And third, whisk egg, mustard, salt, and pepper in a small bowl and set aside.
Cut the goat cheese into 12 pieces. You can slice them using (unscented) dental floss (see notes for more*) or a knife. Roll each piece into a small ball.
Dip each goat cheese ball in the herb mixture, ensuring it is coated on all sides. Next, roll them in the egg mixture (allowing the excess liquid to drip), then press the panko mixture gently to ensure it is fully coated with the panko breadcrumbs.
Transfer the goat cheese balls onto the parchment-lined baking sheet. Place in the freezer for 30 minutes.
Preheat the oven to 400 degrees F. Remove the cheese from the freezer and bake in the oven for 8-10 minutes or until golden brown on top.
Let it cool for a few minutes, drizzle it with honey, if preferred, and serve while still warm.

Notes

Yields: This recipe makes 12 baked goat cheese balls, ideal for 6 servings (2 per person). The nutritional values below are per serving.
Slicing the goat cheese: While you can use a sharp chef’s knife to slice the cheese, we find it easier to use an unscented dental floss to cut it into 12 equal goat cheese rounds. This works best if your goat cheese log is chilled, so do it right after you remove it from the fridge. To slice goat cheese using a dental floss:
1. Using a knife, score the surface of the goat cheese log into 12 equal sections.
2. Cut a long (about 20 inches) unscented dental floss and slide it under the log at the first score mark.
3. Cross the ends of the floss over the log, pulling them in opposite directions to slice through the cheese cleanly. Repeat this process until you slice the whole log, wiping the floss with a paper towel as needed.
4. Roll each piece into a small ball between the palms of your hands.
Make Ahead and freezing: The best part of this recipe is that you can prepare these ahead of time, freeze, and have them ready to pop in the oven whenever you need them. Frozen goat cheese balls that bake up in minutes are a lifesaver when you want something quick, effortless, and impressive. To freeze, follow the recipe as written, flash freeze them (meaning place them on a sheet pan, freeze until hardened), transfer to a freezer bag (or a freezer safe airtight container), label, date, and freeze for up to 2 months. If baking from frozen, add 2 minutes to the baking time and keep an eye on them to ensure they are not burning.

Nutrition

Yukon Gold Mashed Potatoes

Aysegul Sanford — Tue, 10 Dec 2024 17:51:25 +0000

I think we can all agree that no holiday meal is complete without everyone’s favorite, creamy mashed potatoes. And no mashed potato recipe turns out as silky as one made with Yukon Golds.

The reason is simple. They have just the right amount of starch and a naturally buttery flavor that creates the smoothest, creamiest texture without needing a ton of added fat.

Yes, my version uses a bit of butter, sour cream, and milk, but I’ll also share ways to make it your own, whether that means swapping in Greek yogurt, keeping it extra rich, or making it vegan without losing that velvety texture.

Plus, I’ll walk you through everything you need to know, from whether to peel them to how to season them so they taste restaurant-worthy, and how to make them ahead for your holiday table.

Ingredients and Substitutions

This recipe for mashed potatoes with Yukon gold is remarkably simple. The adaptability and ease of this recipe are what make it such a classic. It comes together with a few basic ingredients that you can find at any grocery store.

Yukon gold potatoes: At the supermarket, you may also see these referred to as yellow potatoes, golden potatoes, baby gold potatoes, petite gold potatoes, or even Yukon golden potatoes. While the smaller “baby” potatoes will work for this recipe, I prefer the standard size for ease of peeling.

Whole milk: Mashed yellow potatoes are intended to be rich and creamy in consistency and that requires a full-fat milk. You could also achieve the same result using half and half. If you prefer to use a vegan milk such as oat milk or almond milk, just be sure you select one that is unsweetened and unflavored.

Fresh garlic: The real secret to the best gold mashed potatoes is garlic. The infusion of fresh garlic complements the yellow potatoes in such a decadent way. If you’d like an extra intensity here, I recommend that you use roasted garlic, which can easily be prepped in the oven or even in the air fryer!

Unsalted butter: While you can use salted butter, it is harder to control the overall saltiness of the dish this way; using unsalted butter gives you more control to make adjustments later. If you prefer, vegan butter can be swapped in.

Sour cream: Traditional mashed baby gold potatoes always call for sour cream, as it adds a welcome tang to the side dish. But if you aren’t a fan of sour cream, feel free to substitute in either whole milk plain yogurt (or Greek yogurt) or cream cheese.

Salt & Pepper: I used Kosher salt and black pepper. If you’d prefer a more even color for your Yukon whipped potatoes, you may switch to white pepper instead.

Cheese (optional): I didn’t include cheese to keep it light, but for a cheesy twist, you can fold in a cup of shredded cheddar, Parmesan, or Gruyère just before serving. The heat from the potatoes will gently melt the cheese, adding a richer, more indulgent taste. Alternatively, you can also sprinkle a handful of shredded cheese on top before serving.

Additional toppings (optional): What to add to mashed potatoes for flavor, you ask? There are lots of options that pair well with this pliable mashed yellow potatoes recipe. Some of my favorite toppings include fresh herbs, green onions, and turkey bacon. A true Epicurean upgrade: drizzle some truffle oil on top before serving!

How to Make Yukon Gold Mashed Potatoes?

The steps to prepare my signature creamy Yukon gold mashed potatoes are quite straightforward. I have tested this recipe more times than I can count.

So, if you follow along below, you’ll end up with golden mashed potatoes that disappear faster than any other side dish on the table.

Step 1 – Boil the cubed yellow potatoes: Fill a large pan with cubed potatoes and enough cold water to cover them by about an inch. Stir in 1 tablespoon of kosher salt and bring it to a boil on medium-high heat.

Starting with cold water helps the potatoes cook evenly from the inside out.

Step 2 – Cook the potatoes until fork tender: In my testing, I found that it took about 15-20 minutes to reach the desired consistency when the potatoes were cut into even 1-inch cubes.

You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, the golden potatoes are done.

Step 3 – Drain the potatoes: Then return the warm potatoes to the pot.

Step 4 – Warm your milk and butter: While the gold potatoes are cooking, place your milk, fresh (or roasted) garlic, and butter in a saucepan and heat on medium-low heat until the butter is melted and the milk is warmed. There is no need to bring it to a boil; you just don’t want to be using cold ingredients.

Step 5 – Add the warmed milk mixture to the pan: Combine the milk mixture with the drained potatoes and lightly mash to combine. You want to move fast here so you can take advantage of the residual heat from potatoes to help you mash easily and reach to that creamy consistency.

Step 6 – Add the sour cream and season: Then continue mashing to your desired consistency. Season your mashed gold potatoes with a sprinkle of kosher salt and pepper to your desired taste.

Transfer it into a serving bowl and add more butter on top, if preferred.

How To Make Ahead, Store, Reheat, and Freeze Leftovers

Do you have a lot to do for an upcoming brunch or a holiday dinner and would like to make ahead Yukon gold mashed potatoes to save time on the big day? Here are the instructions to do so:

Make Ahead: I recommend making these potatoes no more than a day in advance for optimal freshness. Simply make a batch, bring to room temperature, and store in an airtight container in the fridge.
Storage Instructions: To store, let the golden mashed potatoes cool to room temperature, place them in an oven-safe baking dish (for easy reheating) or airtight container, cover them with stretch film, and place them in the fridge for up to 2-3 days.
Freezing & Thawing Instructions: I don’t recommend that you freeze any leftovers, as freezing fundamentally changes the consistency and flavor. If you have leftovers, I recommend that you refrigerate them and then form them into potato “pancakes” to fry in the skillet for a creative brunch the following day.
Reheating: You can reheat your yellow mashed potatoes in a low-heat (300 degrees F) oven for 10-15 minutes (or until warmed thoroughly), making sure to stir them a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven.

Yukon Gold Mashed Potatoes Recipe

These Yukon Gold Mashed Potatoes are easy to make, unbelievably creamy and fluffy, and ready in 30 minutes. A timeless American side dish, whipped Yukon gold potatoes literally go with anything, making them an all-around crowd-pleaser for all year round.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 257kcal

Author Aysegul Sanford

Ingredients

2 pounds Yukon gold potatoes peeled* and cut into 1-inch cubes
1 tablespoon Kosher salt plus more for seasoning
¾ cup whole milk or half and half or heavy cream
3 cloves garlic minced
6 tablespoons unsalted butter
¼ cup sour cream or Greek yogurt
¼ teaspoon black pepper or white pepper
1 teaspoon fresh herbs such as chives or parsley chopped – optional

Instructions

Fill a large pan with cold water and add the cubed potatoes, making sure the potatoes are fully submerged. Stir in 1 tablespoon kosher salt and bring it to a boil on medium-high heat.
Cook the potatoes until tender, 15-20 minutes. You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, they are ready to go. Drain the potatoes and return them to the pot.
While the potatoes are cooking, place milk, garlic, and butter in a saucepan and heat on medium-low until the butter is melted and the milk is warmed—there is no need to bring it to a boil.
Add the warmed milk mixture into the pan containing the now drained potatoes and lightly mash* to combine.
Add the sour cream and mash all of it to your desired consistency.
Season with salt and pepper to your desired taste.
Transfer into a serving bowl, sprinkle with fresh herbs and add more butter on top, if preferred. Serve.

Notes

Yields: This recipe makes about 2 1/2 to 3 cups of mashed potatoes, ideal for serving six as a side dish. The nutritional values below are per serving. If you are serving a larger crowd, you can double the recipe.
Should I peel the potatoes? When it comes to peeling, Yukon Gold mashed potatoes offer flexibility. Unlike Russet potatoes, golden potatoes can be used with or without their skin. For the creamiest texture, peel the potatoes before mashing. If you prefer a more rustic flavor or are using baby potatoes, leaving the skin on works perfectly, too. Just note that it will add a slightly earthier texture and taste.
Tools: I recommend using a hand masher for mashing potatoes, but a food mill or potato ricer can also be used. I do not recommend using a food processor or blender for mashing as you’ll end up with a gooey texture.
Make ahead, storage and reheating: This recipe can be made a day ahead. To store, let it cool down, place it in an airtight container, and store it in the fridge. Reheat in a preheated 325-degree oven for 10 minutes or until warmed through.

Nutrition

FAQs

How long do you boil Yukon gold potatoes for mashed potatoes?

If you boil cubed potatoes, it should take about 15-20 minutes for them to cook. If you would rather boil the gold potatoes whole, then expect them to take around 25-30 minutes to reach doneness.

Do you peel Yukon gold potatoes for mashed potatoes?

Whether or not you go for skin-on Yukon gold mashed potatoes is a personal preference. Choosing not to peel your potatoes will give them an earthier vibe, in both consistency and appearance. Peeling simply makes for a smoother end product, creamy in both color and texture.

How to season mashed potatoes?

If you’re looking to elevate this recipe, then selecting the right mashed potato seasoning beyond the basic salt, pepper, and butter will do the trick. Some ideas include: Fresh herbs such as rosemary and sage; dried herbs like nutmeg; Dijon mustard for some tanginess; truffle oil or olive oil for a more gourmet feel; or even cheese (Parmesan, cheddar, or cream cheese) to bring out the richness of the potatoes.

Why are my mashed potatoes gummy & how to fix it?

If you have ended up with mashed potatoes that are gluey or gummy in texture, it simply means that the starch has gotten overworked or your ingredients were too cold. I recommend that you try folding in a little warm milk, cream, or melted butter to loosen them.

What can I do with leftover mashed potatoes?

You can use them to top a shepherd’s pie, stir them into soups to make them creamier, or even freeze them for later. For a quick meal, reheat them and serve with roasted vegetables or a fried egg on top.

Expert Tips for Mashed Golden Potatoes

This recipe is intentionally uncomplicated and will be accessible for any home cook. Here are a few additional tips to ensure this Yukon gold mashed potatoes recipe comes out perfectly for you, every time you make it:

Check the doneness of your potatoes before draining them: You want to make sure that they are cooked throughout and not still hard at their center. When you think they may be done, insert a sharp knife in their center. If it slides in easily, they are done and ready to be drained from the boiling water.
Make sure you have the best tools for mashing: How much you mash your yellow potatoes depends on the consistency you prefer. You don’t want to use a food processor or a blender, as that will result in overworking the starch, which leads to gummy mashed potatoes. My favorite tool is a potato masher, but a food mill or a potato ricer would also work well to achieve a creamy, smooth texture.
Warm your milk and butter mixture before adding them: We aren’t cooking these ingredients, but rather warming them. This step is essential because using cold milk and butter can lead to a gummy texture. Warming the mixture will give you creamy, smooth Yukon gold potato puree.
Drain well: No one wants watery mashed potatoes, and usually, the leftover excess water from boiling is the reason why this happens. Therefore, it is imperative to drain them well. I also let the potatoes sit in the hot pot for a minute after draining to let the remaining water evaporate.

What To Serve the Best Yukon Gold Mashed Potatoes With?

This recipe is so adaptable—it tastes great with just about everything! In fact, it is among my top Thanksgiving veggie sides, year after year. Here are a couple of ideas to assist you as you plan your upcoming meals, whether it’s for the holidays, a weeknight dinner, or some other special feast:

Meat: Is there any comfort food combo more well-known than meat and potatoes? If you’d like to complement your next meat main with this easy potato recipe, I recommend you check out my Pot Roast recipe, my Reverse Sear Prime Rib, or my Filet Mignon.
Turkey: No Thanksgiving meal is complete without turkey and mashed potatoes, right? If you’re cooking for the big holiday, this recipe will be divine with my Herb Roasted Turkey. Or, if you’re looking for a weeknight dinner throughout the rest of the year, I recommend that you pair it with my Turkey Meatloaf recipe.
Chicken: Serve it with my Marry Me Chicken or Chicken Fricassee for an easy yet simple weeknight dinner.

Other Potato Recipes You Might Like

Over the years of writing this blog, I have shared many potato dishes, from holiday-worthy potato recipes to easy weeknight mashed potatoes, so if you love potatoes as much as I do below are a few others I hand-picked for you:

If you want something still as creamy but with a herby touch, my Rosemary Mashed Potatoes are a bit more elevated, while just as fluffy and creamy.
My Muffin Tin Potatoes turn simple ingredients like Russet potatoes, garlic, and Parmesan into mini potato stacks that bake up golden and crisp on the edges.
If you love crispy and golden potatoes, try my Smashed Fingerling Potatoes. They have the crunchiest exterior and buttery, melt-in-your-mouth center.
And if you are a fan of the classics, my Red Skin Potato Salad is creamy, tangy, and full of bacon bits, dill, and pickles. A go-to side for summer BBQs and picnics.

Cottage Cheese Mac and Cheese

Aysegul Sanford — Mon, 28 Oct 2024 16:10:59 +0000

Our current cultural craze is all about getting more protein. Knowing what a protein powerhouse cottage cheese is, it got me wondering: Can you put cottage cheese in mac and cheese? Great news: Not only can you add protein to mac and cheese with cottage cheese, the actual cottage cheese cheese sauce comes together quickly in a blender and is ready in less than 30 minutes.

While the main instructions you’ll find below are for a stovetop version of this recipe, this cottage cheese macaroni and cheese can also be prepped ahead of time to be baked later in a casserole dish if you’d like to add it to your holiday menu. Not to worry—the baked version of this recipe is also included below.

Ingredients and Substitutions

This homemade mac and cheese with cottage cheese has an impressive depth of flavor for a dish with just a few simple ingredients:

Pasta: For our version of macaroni and cheese with cottage cheese, we selected the fun & familiar macaroni noodle that we all grew up eating. However, all pasta shapes are welcome as long as they’ll hold the sauce. And, if you have specific dietary needs/preferences, feel free to substitute gluten-free pasta (GF), chickpea pasta, or whole wheat pasta—they all adapt well to this recipe.
Cottage cheese: When adding cottage cheese to mac and cheese, I recommend that you go with the full 4% milkfat version. You can use a lower-fat version, but if you are like us and prefer a creamier dish, go for the 4% version.
Milk: The same goes here with the milk—I recommend choosing full fat regular milk for a luscious finished pasta. However, an equal amount of alternative dairy-free milk, like almond milk, can also be used.
Cheddar cheese: We used sharp cheddar cheese when testing this recipe. If you’d prefer a milder cheese flavor for your cottage mac and cheese, feel free to swap in gouda cheese in its place.
Parmesan cheese: Take it from me—shredded parmesan cheese is essential to this cottage cheese mac and cheese recipe. Without it, the mac and cheese sauce with cottage cheese tasted a bit bland. The parmesan gives it the umami punch that will keep everyone reaching for second helpings.
Cornstarch: This helps to thicken your cottage cheese sauce. If you prefer arrowroot powder, you can swap that in instead.
Garlic: Garlic powder blends into the sauce evenly, which is what we used in our recipe trials. If you prefer the more intense flavor of fresh or roasted garlic, just be sure to mince or press it well before adding it to your blender. While it is not traditional, ½ teaspoon of onion powder can also be added if preferred.
Spices: Our cottage cheese mac and cheese recipe gets its traditional flavor with these three classic mac and cheese spices—paprika, nutmeg, and a touch of cayenne pepper.
Veggies (optional): If you’d like to elevate your cottage cheese mac and cheese, feel free to mix in some cooked vegetables once the dish is complete, such as steamed broccoli, peas, or a handful of fresh baby spinach leaves.

How to Make Cottage Cheese Mac and Cheese?

This mac and cheese recipe with cottage cheese comes together in three simple steps: First, you cook the pasta. Then, you make your high-protein cheese sauce with cottage cheese. Finally, you mix the two components together. And, voilà! It’s just that easy in under 30 minutes. Here are the step-by-step instructions:

Cook the pasta: Fill a medium saucepan with water and season generously with salt. Bring it to a boil and add the pasta to the boiling water. Cook until your noodles are al dente, following the timing on the package’s directions.
Drain the water: First, reserve ½ cup of the pasta water, then drain the pasta into a strainer and set aside. Return the pot to the stove (no need to wash it.)
Blend your cheese mixture: Next, blend cottage cheese, milk, cheddar cheese, Parmesan cheese, cornstarch, garlic powder, paprika, black pepper, nutmeg, and cayenne pepper in a high-speed blender or a food processor until smooth for about 30 to 40 seconds.

Cook your cottage cheese cheese sauce: Pour the blended sauce into the pot over medium-low heat. Using a wooden spoon, stir your sauce until it is slightly thickened, for about 1 to 1 ½ minutes. You will know that it’s ready when it coats the back of a spoon. Taste for seasoning, adding more flavor if you desire it.
Combine your pasta and sauce: Add the drained pasta back into the pot with the cottage cheese cheese sauce and stir to combine. Cook until the pasta is thoroughly warmed and coated with the cottage cheese mixture. Serve while still warm.

How to Bake it?

If you’re looking for a baked mac and cheese with cottage cheese recipe, then look no further. The baked version is a crowd-pleasing side dish for Thanksgiving, Christmas, or really any holiday potluck that you’re invited to. It can easily be adjusted as a baked version, and I’m going to show you how:

Preheat the oven: Set the oven to 375 degrees F/190 degrees C.
Prepare your baking dish: Brush an 8X8 baking dish with 1 TBSP of butter.

Pour in your cooked cottage cheese mac n cheese: Put the cooked pasta and sauce mixture into the buttered 8×8 baking dish. Add an extra 3 tablespoons of pasta water into the mix.
Top your pasta: Sprinkle the top of the cottage cheese macaroni with an additional ½ cup of parmesan cheese first, then ½ cup of panko breadcrumbs (or regular bread crumbs).
Bake: Put the baking dish in the oven for 15 minutes, or until the breadcrumbs have toasted.
Brown the top, if preferred: If you’d like the top of your baked pasta to have a crunchier texture, switch the oven to broil and leave in the oven for an additional two minutes.

How To Make Ahead and Store and Reheat Leftovers?

Make Ahead: If you’re looking to make this recipe in advance of an event or holiday dinner, we recommend that you prepare the baked version that you see above. Just pour the pasta mixture into your baked dish, allow it to cool to room temperature, and then cover and refrigerate. On the day of, remove the covering and add the toppings before baking.
Storage: If you made the stovetop version of this mac & cheese recipe with cottage cheese, you can store any leftovers in an airtight container and keep it in the refrigerator for up to 3 days.
Reheating: To reheat macaroni and cottage cheese leftovers, place the pasta in a saucepan and warm it on low heat on the stovetop. If the sauce is too thick, you may have to add some water to get it back to its creamy texture.

What to Serve This Recipe?

Our mac n cheese recipe with cottage cheese is adaptable and satisfying as either a side dish or vegetarian main dish:

To serve it as a side dish to a meat or chicken-based main dish, I recommend that you pair it with either the Oven Baked Chicken Parmesan, the Pressure Cooker Pot Roast, or, for the Thanksgiving holiday, try our Herb Roasted Turkey or Roasted Turkey Breast.
To serve it as a vegetarian main dish, pair your creamy mac and cheese with cottage cheese with a simple side salad such as my Spring Mix Salad or Greek Cucumber Salad.

Expert Tips

Thankfully, the process of making this high protein cottage cheese macaroni and cheese recipe is a straightforward one without much room for error. However, there are a few things that I’d like to mention for the best results:

Don’t leave the cottage cheese mac and cheese sauce unattended while it’s cooking: The sauce comes together quickly—truly, within minutes. Once your pasta is cooked and you start to warm your sauce, it will thicken and be ready for the macaroni to be stirred in shortly.
Use full-fat dairy products: For the ultimate creamy, dreamy, high-protein mac n cheese, you’ll need to use full-fat regular milk and 4% cottage cheese. Trust me on this one. Skim just doesn’t cut it in this recipe.
Cooking the cottage cheese cheese sauce in the saucepan before adding the pasta is very important: Because the cottage cheese mixture contains cornstarch as a thickening agent, it needs a few minutes to cook so that it blends in, thickens, and becomes “invisible,” flavor-wise. You don’t want to be able to taste the cornstarch!
Use water to adjust your sauce’s texture: If your blended cottage cheese mac and cheese is too thick, adding a small bit of the reserved pasta water to the mix will thin it out.
Mind your salt: Because we are adding salt to our pasta water and using salty cheeses such as sharp cheddar and parmesan, you will notice that we did not include any additional salt in the recipe for our homemade protein mac and cheese. Please adjust and add salt according to your own taste.
Broiling browns the top of the baked macaroni and cheese with cottage cheese: We noticed in our testing of the baked version of this recipe that simply baking didn’t brown the breadcrumbs sufficiently. If you’d like that crunchy, browned top, be sure to broil it for 1 minute once it has finished baking.

If you make your own Cottage Cheese Mac and Cheese following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Cottage Cheese Macaroni and Cheese Recipe

This Cottage Cheese Mac and Cheese Recipe is our guilt-free alternative to traditional mac and cheese that is lower in calories, higher in protein, and doesn’t sacrifice the signature creamy deliciousness of the original dish. The cottage cheese sauce comes together easily in a blender and the whole dish is ready in less than 30 minutes. This recipe can be made on the stovetop, or as a baked version by following a few additional instructions below.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 461kcal

Author Aysegul Sanford

Ingredients

8 ounces pasta elbow macaroni
1 cup cottage cheese 4% milk fat
½ cup regular whole milk
4 ounces sharp cheddar cheese shredded
2 ounces Parmesan cheese shredded
1 tablespoon cornstarch
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon black pepper
pinch nutmeg
pinch cayenne pepper optional

Instructions

Bring a pot of generously salted water to a boil in a medium-sized pot. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta. Return the pot to the stove (no need to wash it.)
Meanwhile, place the cottage cheese, milk, cheddar cheese, Parmesan cheese, cornstarch, garlic powder, paprika, black pepper, nutmeg, and cayenne pepper in a blender or a food processor. Blend until smooth for about 30 to 40 seconds.
Pour the cottage cheese mixture into the pot and turn the heat to medium-low. Using a wooden spoon, stir until slightly thickened, for about 1 to 1 ½ minutes. It should be ready if it coats the back of a spoon. The sauce thickens very fast so do not leave it unattended. If it thickens too much you can thin it out using the reserved pasta water.
Taste for seasoning and add more salt and pepper, if needed.
Add the now-drained pasta into the pot and stir to combine. Cook until pasta is thoroughly warmed and coated with the cottage cheese mixture.
Serve while still warm.

Video

Notes

Yields: This recipe makes about 5 cups of macaroni and cottage cheese ideal for 4 generous servings. The nutritional values are per serving.
Baked Version: To make baked macaroni and cheese with cottage cheese, you will need 1 tablespoon of unsalted butter, 1/2 cup of panko breadcrumbs, and 1/2 cup (additional) shredded parmesan cheese. Below are the step by step instructions:
- Preheat the oven to 375 degrees F/190 degrees C.
- Brush a 8X8 baking dish with butter.
- Follow the recipe as written. Instead of serving, incorporate three tablespoons of the pasta water into the mac and cheese mixture.
- Place the cottage cheese mac and cheese into the buttered dish.
- Sprinkle with parmesan cheese and then panko breadcrumbs. Bake for 15 minutes or until breadcrumbs have toasted.
Make Ahead: If you’re planning to make this recipe in advance of an event or holiday dinner, we recommend that you prepare the baked version. Simply pour the pasta mixture into your baked dish, bring it to room temperature, and then cover and refrigerate. On the day of, remove the covering and add the toppings before baking as written above.
Storage and reheating instructions for the stovetop version: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat in a sauce pan with a splash of water over medium-low heat until heated through.

Nutrition

Potato Roses

Aysegul Sanford — Sun, 20 Oct 2024 12:51:57 +0000

Visually impressive, individual potato rosettes are an appetizer that delights for Thanksgiving and Christmas holiday dinners, or a pretty potato flower recipe to enhance your Mother’s Day or Easter brunch. They are savory and decadent—the perfect complement to almost any meat, chicken, or veggie main dish.

If you’re looking to elevate your celebratory meals this year, this potato roses recipe will certainly dazzle your guests. For those who adore a good theme, we also have a tutorial on How to Make Apple Roses that can round out your floral feast.

Ingredients You’ll Need

Don’t be intimidated by the intricate look of these rolled potato roses. We’ve tested this recipe again and again so we can share with you the simplest path to potato rosette success! You, too, can create a beautiful rose potato of your own with a few basic ingredients:

Unsalted butter: The unsalted butter in this recipe is used to grease your muffin tins. We tested the recipe with oil sprays, as well as olive oil, but butter created a far superior end result for these rose potatoes and ensured they did not stick to the pan.
Potatoes: While we used Yukon gold potatoes for the potato bacon roses pictured here, russet potatoes will also work just fine. We do recommend that you keep the skin on, as it not only helps to keep the potatoes intact, but also adds a nice visual edging to each potato rosette.
Olive oil: The olive oil in this recipe for potato roses is used in coating the sliced potatoes. If you prefer avocado oil, it will work as a suitable alternative.
Fresh herbs: For our bacon and potato roses, we used fresh rosemary. You could also substitute in fresh thyme or fresh sage. If you prefer to use dried herbs such as an Italian seasoning blend, just keep in mind that you’ll need to adjust the recipe to only 1 teaspoon, if you’re using dried herbs.
Garlic: We tested this potato rose recipe with both fresh garlic and garlic powder. While they both work, we preferred the result with the garlic powder, as it dispersed amongst the potato and bacon roses more evenly.
Seasonings: Beyond the fresh (or dried) herbs mentioned above, the only other seasonings you need are some Kosher salt and freshly ground black pepper.
Parmesan cheese: The parmesan cheese in our potato roses with bacon serves two main purposes—it adds a wonderful umami flavor to the dish, and it acts as a binder (or glue) to hold the layers together as it melts during the baking process.
Bacon: We tested this recipe with both traditional bacon and with turkey bacon. They both came out excellent, so feel free to select your personal preference on the bacon.

How to Make Potato Roses?

You needn’t have any special chef skills to achieve perfect potato roses with bacon. We have laid out the instructions step-by-step for you below. If you follow them, you will be able to prep your own in less than 30 minutes.

Preheat your oven. Set the temperature to 400 degrees F/204 C. Take your 2 tablespoons of melted butter and generously coat 6 of the 12 muffin tin cups. Ensure each cup (including the corner and sides) is fully greased to prevent sticking.
Slice your potatoes. With the skin on, slice your potatoes using a mandolin with a handrail (also referred to as a handguard) into very thin slices, approximately 1/16 – ⅛ thickness. If you do not have a mandolin, you can do this step with a sharp knife. However, do your best to slice them as thinly as possible.
Mix & coat your potato slices. Transfer the potato slices into a large bowl. Add the olive oil, minced rosemary (or your chosen herbs), garlic powder, kosher salt, and black pepper. Toss to combine, ensuring you separate the slices to coat them evenly. Potato slices will release their juices after you mix them. Be sure to drain it before using them to assemble the roses.

Layer your potato rosettes. On a clean work surface, lay out a slice of bacon, then place a line of potato slices on top, overlapping each one until you have used approximately 20 slices. Then, sprinkle the potato layer with 1 to 2 tablespoons of Parmesan cheese.

Roll your potatoes into roses. Gently roll the bacon base around the potatoes until it has formed a rosette shape.
Arrange your potato roses in the pan. Place your potato rosette in a muffin cup, then add about 10 more potato slices around the bacon-wrapped rose. This is a visual choice—feel free to play around with the potato slices, adding more or less to “fluff” up the edges of your roses.
Finish assembling your bacon potato roses. Repeat the layering and rolling steps above with the remaining bacon, potato slices, and cheese. You will have 6 potato roses when you’re finished.

Bake your rosette potatoes. Place your muffin tin in the oven and bake, uncovered, for 20 minutes. Then place your foil on top of the potato roses to prevent them from burning and bake for an additional 30 minutes or until the centers are tender and cooked through. When inserted into the middle of the potato rose, a sharp paring knife will pierce the potato center easily.
Serve your bacon potato roses. Let your potato roses rest for 10 minutes, then gently run a paring knife on the outer edge of each rose to remove them from the muffin tin. Place them onto a serving platter, or plate them individually on each dish.

How to Store and Reheat Leftovers?

If you happen to have leftover potato bacon roses (however unlikely that may be, considering what a crowd-pleaser they are!), you can store and reheat them for another snack or meal later.

To store your potato roses: Allow them to come to room temperature; do not attempt to contain them while they’re still warm. Place them upright in an airtight container. Our potato roses recipe will keep for up to 3 days in the refrigerator.
To reheat the potato rosettes: Place your rose potatoes on a baking sheet and heat them in a 300 degree F oven until warmed throughout—roughly 5-10 minutes.

Serving Suggestions

This potato roses recipe is a malleable dish that wows in a variety of scenarios. Here are some pairing suggestions:

As an appetizer or passed hors d’oeuvre
As a side dish to mains such as our Whole Roasted Chicken, grilled fish like our Grilled Sockeye Salmon, or steak
Alongside a festive holiday meal like our Thanksgiving Turkey, Turkey Breast Bake, Reverse Sear Prime Rib, or Reverse Sear Beef Tenderloin
Or, served alongside eggs for a sweet + savory brunch whether it’s for Mother’s Day, Easter, or a baby shower.

FAQs

You’ve got rose potato questions, we’ve got answers! Also, if there is something we do not cover here, please feel free to head to the comments section and we will do our best to get back to you in a timely manner.

Do I need to soak potato slices in water before making potato rosettes?

We found this to be an unnecessary step. However, if you have a desire to remove extra starch, you’re welcome to soak them, but be sure to dry them as much as you can prior to using them in the recipe.

Do I need to cover my potato and bacon roses in foil?

Yes. Covering the rosette potatoes with foil will help protect your petals and prevent them from burning.

How will I know when my bacon potato roses are fully cooked?

The easiest way to test your potato roses for doneness is to take the tip of a sharp paring knife and gently poke the center of the potato rosette; it will pierce easily if it is done.

If you make your own Potato Roses recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Potato Roses Recipe

Savory and decadent, bacon potato roses are an impressive appetizer or side dish for your holiday meals and other festive occasions. The potato rosette shape adds a playful element to your plates and is easy to achieve with this foolproof recipe.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 50

Total Time 1 20

Servings servings

Calories 245kcal

Author Aysegul Sanford

Equipment

1 Mandoline Slicer
1 Muffin Tin

Ingredients

2 tablespoons unsalted butter melted
4 Yukon gold potatoes approximately 1.4 lbs, rinsed with the skin on
2 tablespoons olive oil
1 tablespoon fresh rosemary finely minced
2 teaspoons garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup grated parmesan cheese loosely packed (approximately 1 ounce)
6 slices bacon pork or turkey

Instructions

Preheat the oven to 400 degrees F/204 C. Brush 6 cups of a 12-cup muffin tin generously with melted butter*.
Thinly slice the potatoes using a mandoline with a handguard (aka handrail), or using a sharp knife to approximately 1/16 – ⅛ thickness.
Transfer the potato slices into a large bowl*. Add 2 tablespoons of olive oil, minced rosemary, garlic powder, kosher salt, and black pepper. Toss to combine.
On a clean work surface, lay out a slice of bacon, then place the potato slices overlapping each one until you have used approximately 20 slices.
Sprinkle 1 to 2 tablespoons of Parmesan cheese over the potatoes.
Gently roll up the combined bacon and potato slices until it has formed a rose.
Place your potato rosette in a muffin cup and add 10 more potato slices around the bacon-wrapped rose. If needed, you can adjust the potato slices to “fluff” out the edges of your rosette more.
Repeat with the remaining bacon, potato slices, and cheese. You will have 6 potato roses when you’re finished.
Place your muffin tin in the oven and bake, uncovered, for 20 minutes. Then place your foil on top of the potato roses and bake for an additional 30 minutes, or until tender and cooked through. A sharp paring knife, when inserted into the middle of the potato rose, will pierce the potato center easily.
Let your potato roses rest for 10 minutes, then gently run a paring knife on the outer edge of each rose to remove them from the muffin tin. Place onto a serving platter.

Video

Notes

Yields: This recipe makes six potato roses, but you can multiply it to serve a larger crowd. The nutritional values below are per rose.
Don’t skimp on the butter when greasing your muffin tin: A generous coating of butter will keep the rose potatoes from sticking to the pan. Make sure to coat not only the inside but also the outer edges of each muffin cup. This will ensure that the outer layers of the roses don’t stick as they bake and crisp up beautifully. We do not recommend using parchment liner as it didn’t allow the potato roses to crisp.
Drain the liquid: After mixing the potato slices with the olive oil, rosemary, and seasonings, they tend to release some moisture. While we initially tried drying the slices with a kitchen towel before seasoning, we found that the potatoes still released juices once combined with the other ingredients. To avoid soggy potatoes, we recommend draining any excess liquid that collects at the bottom of the bowl before assembling your potato rosettes.
Separate the potatoes while you’re mixing them: Because your potato slices will be thin, it’s essential that you manually separate them during the mixing step into your olive oil and spices so that all of your slices get evenly coated.
A sharp knife can be used if you do not own a mandoline: While it may take you a bit longer (cue: patience) to slice your potatoes with a knife, it is doable. Do your best to slice them as thinly and evenly as possible.
Can I make potato roses in advance? Unfortunately, we do not recommend it. We attempted to prepare these bacon and potato roses ahead of time, but after sitting in the fridge for a night, the potatoes oxidized. The change in color wasn’t appetizing and they simply didn’t taste as fresh when they were baked. We encourage you to make your potato roses the day you plan on serving them.
Storage: You can store leftovers in an airtight container in the refrigerator for upto 3 days.

Nutrition

Sweet Potato Stacks

Aysegul Sanford — Thu, 03 Oct 2024 12:26:01 +0000

Versatile in flavor and impressive in appearance, this surprisingly easy-to-prepare sweet potato stackers recipe is the perfect side dish to serve alongside just about any main dish. A great alternative to classic sweet potato casserole, this recipe takes about 20 minutes of prep time when you follow the uncomplicated step-by-step instructions below.

After you give these crispy sweet potato stacks a try, we also have a Bacon Potato Roses and Sweet Potato Souffle recipe both of which are family favorites during the holiday season. And our Easy Mashed Sweet Potatoes are a fun spin on traditional mashed potatoes.

Ingredients You’ll Need

While these sweet potato stacks look like an elevated showstopper, this is truly a simple side dish—they’re essentially sliced sweet potatoes in a muffin pan. The rest of the ingredients may already be in your fridge and pantry. Otherwise, they can be easily obtained at your local grocer. Here’s what you’ll need:

Sweet potatoes: We used the traditional orange sweet potatoes in this recipe. They’re the most common type of sweet potato that you can find in stores and hold their shape beautifully when sliced. Seek out relatively narrow potatoes of similar diameter so they will fit into the muffin tin cups uniformly.
Fresh thyme leaves: We prepared our sweet potato stacks recipe with fresh thyme, though dried thyme will work, if that’s what you have on hand. Just keep in mind that you’ll need to adjust the recipe to only 1 teaspoon, if you’re using dried. You can also swap in other fresh herbs, such as fresh rosemary and sage, if you prefer. But remember: small amounts go a long way!
Unsalted butter: If you only have salted butter in hand, that will work too. However, be sure to adjust the amount of additional salt you use in the seasoning step. While we love the flavor combination of butter and sweet potatoes, you can use an equal amount of olive oil or ghee for a dairy-free alternative.
Garlic: We tested this recipe with both fresh garlic and granulated garlic. We found that while both options are acceptable, the granulated garlic dispersed more evenly amongst the stacks, and we preferred the milder flavor overall.
Seasonings: The naturally sweet flavor of the sweet potatoes doesn’t require much else by way of seasonings. And thus, we use an elegantly simple blend of Kosher salt and black pepper only.
Maple Syrup (optional): If you’d like to lean into more of a sweet flavor profile, a drizzle of maple syrup adds a delicious touch. Alternatively, you can also make these sweet potato stacks with brown sugar.
Ground cinnamon (optional): If you’re adding maple syrup, ground cinnamon pairs well. Again, just remember that a little of this spice goes a long way.
Shredded Parmesan cheese (optional): If you’d like to make these sweet potato stackers more on the savory side, a ½ cup of grated parmesan cheese (or gruyere cheese) does the trick. Crispy parmesan sweet potato stacks are always a favorite when served with beef stew and pot roast.

How To Make Sweet Potato Stacks in A Muffin Tin?

Consider this recipe a grown-up version of a layered sweet potato bake. By finely slicing our sweet potatoes in muffin tins, we end up with lovely little stacks of potatoes that are crispy on the outside and buttery soft on the inside.

Preheat your oven: Preheat the oven to 400 degrees F/204 degrees C.

Grease your muffin tin: Using a pastry brush and 1 tablespoon of butter, apply a thin layer of coating to the inside of each individual muffin cup. Set the pan aside.
Slice your sweet potatoes: Using a mandolin or a sharp chef’s knife, slice the potatoes as thinly and evenly as possible. Transfer them to a large mixing bowl.
Prepare your potatoes: In the bowl of sweet potatoes, add the rest of the melted butter, chopped thyme, garlic powder, kosher salt, and pepper. If you’re going with the maple syrup and cinnamon, add them at this step. Or, alternatively, if you’re using Parmesan for a savory touch, add the grated cheese at this step.
Coat your sweet potatoes: Using tongs (or your clean hands work fine too!), toss the sweet potatoes to ensure that all of the slices are evenly coated with the rest of the ingredients in the bowl.

Assemble your sweet potato stacks: Layer the sweet potatoes in each muffin cup until they reach approximately ¼ inches above the rim. We used 30 (yes, 30!) ⅛ -inch slices of sweet potatoes in the batches pictured here.
Bake: Bake your garlic butter sweet potato stacks for 30-35 minutes until tender and golden brown.
Cool and serve: Remove the muffin tin from the oven and allow your sweet potato stacks to cool in the pan for 10 minutes. Then, delicately remove them from each muffin cup using an offset spatula (or a butter knife) and transfer them onto a serving platter. Garnish each stack with chopped thyme and serve while still warm.

How To Make Ahead and Store Leftovers?

If you plan on doing some advance meal preparations whether it be for a dinner party or holiday event, these muffin-tin sweet potatoes are the perfect flexible and easy side dish.

Make Ahead: These crispy sweet potato stacks can be prepped 1 day before you plan on serving them. Simply follow the instructions through Step 6, where you’ve assembled the stackers in the muffin tin, then wrap them tightly with aluminum foil and refrigerate. The next day, remove them from the refrigerator to bring to room temperature about 30 minutes before you plan on baking them, then bake as directed.
Storage: If you have leftover sweet potato stackers, they will keep in an airtight container for up to 3 days in the refrigerator. Be sure to bring them to room temperature before placing them in an airtight container.
Reheating: To reheat your leftover sweet potato stacks, place them on a baking sheet (there’s no need to grease it this time). Warm your stackers in a 350-degree F oven for 5-7 minutes, or until heated through.

If you make your own Sweet Potato Stacks following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Other Potato Recipes You Might Also Like

Vegetable Side Dishes

Muffin Tin Potatoes

Vegetable Side Dishes

Rosemary Mashed Potatoes

Air Fryer

Air Fryer Red Potatoes

Vegetable Side Dishes

Mashed Potato Casserole

Sweet Potato Stacks Recipe

Sweet potato stacks with crispy edges and tender centers, baked to perfection with butter and thyme—a showstopping side dish perfect for any time of the year, but especially for Thanksgiving or Christmas dinners when you want to impress.

Course Vegetarian Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 35

Total Time 55

Servings stacks

Calories 98kcal

Author Aysegul Sanford

Equipment

1 Muffin Tin
1 Mandoline Slicer

Ingredients

3 – 4 sweet potatoes peeled (approximately 2 ½ pounds)
1 tablespoon fresh thyme minced – plus more as garnish (or 1 teaspoon dried thyme)
4 tablespoons unsalted butter + 1 tablespoon for greasing the muffin tin (melted and cooled divided)
2 teaspoons garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 tablespoons maple syrup optional
½ teaspoon cinnamon optional

Instructions

Preheat the oven to 400 degrees F/204 degrees C. Brush each muffin cup of a 12-cup muffin tin using 1 tablespoon of butter (for the whole muffin tin). Set it aside.
Using a mandolin slicer or a sharp chef’s knife, slice the potatoes as thinly (and evenly) as possible. Transfer the sliced potatoes to a large mixing bowl.
In the bowl, add the melted butter, chopped thyme, garlic powder, kosher salt, and pepper. If using, add the maple syrup, and ground cinnamon.
Using tongs or clean hands, toss to ensure that all of the potato slices are evenly coated with the rest of the ingredients in the bowl.
Layer the sweet potatoes in each muffin cup until they reach approximately ¼ inches above the rim. We used 30 ⅛ -inch slices of sweet potatoes.
Bake sweet potato stacks for 30-35 minutes until tender and golden brown.
Remove from the oven, let cool in the pan for 10 minutes. Using a butter knife or an offset spatula, carefully remove them from the muffin tray and transfer them onto a serving platter.
Garnish with chopped thyme and serve while still warm.

Video

Notes

Yields: This recipe makes 12 roasted sweet potato stacks. The nutritional values below are per stack.
The size of the potatoes: When shopping for this recipe, pick out potatoes that are similar in size and large enough to fit in a muffin cup.
Evenly sliced sweet potatoes are essential: The most crucial aspect of this recipe is that your sweet potato slices are thin and uniform in thickness (otherwise, baking times will be inconsistent). Using a mandoline slicer makes this task foolproof. If you don’t have one, then the next best option is a very sharp knife. Slicing them thinly with a knife requires a bit more patience, but it is doable. Do your best to slice them as thinly (and evenly) as possible.
Greased muffin cups are the key to crispy sweet potato stacks: When testing this recipe, we tried lining the muffin cups with parchment paper, but the potatoes wouldn’t crisp. Don’t be shy when greasing your muffin cups – use plenty of butter.
Layer plenty of sweet potatoes in your stacks: The sliced sweet potatoes in your muffin pan will compress while baking, so be sure to fill your muffin cups just slightly above the rim to get the most height out of your stackers. We used 30 slices of sweet potatoes in each muffin tin. You might consider it a lot, but it will shrink after it is baked.
There is no need to cover it with foil: During our recipe testing, we did not feel the need to cover the sweet potato stack with aluminum foil during the baking process.
Make ahead: You can prep everything a day before, cover it tightly with foil, and store it in the fridge. On the day you plan to serve, remove it from the oven 30 minutes before you plan to bake it and bake it as directed in the recipe.
Storage: Bring them to room temperature and store them in an airtight container in the fridge for up to 3 days.

Nutrition

Muffin Tin Potatoes

Aysegul Sanford — Sun, 25 Aug 2024 21:31:37 +0000

If you’re a fan of potato dishes like we are, be sure to check out our other easy potato recipes like Smashed Fingerlings—crispy on the outside, tender on the inside, and perfect for dipping—or our creamy and comforting Rosemary Garlic Mashed Potatoes. These dishes are just as delicious and easy to prepare as this muffin tin potatoes gratin recipe, offering more ways to enjoy this versatile vegetable!

Ingredients You’ll Need for Muffin Pan Potatoes

Baking potatoes in a muffin pan is easy and quick. Plus, this recipe is made with a short list of simple ingredients readily available at the grocery store. We will need the following:

Potatoes: You can use a few types of white potatoes to cook in muffin cups. Go for Russet potatoes if you prefer a fluffy and light texture (similar to french fries) or use yellow potatoes, like Yukon gold potatoes, for a creamy, tender bite. If both are unavailable, red potatoes are the next best substitute.
Butter: We need unsalted butter to grease the muffin tins, but olive oil or avocado oil cooking spray can also be used.
Garlic: Fresh garlic offers a delicious savory punch, but garlic powder is a good substitute for a milder garlic taste.
Cheese: Parmesan cheese has a rich, slightly nutty flavor that works beautifully with scalloped potatoes in a muffin tin. Gruyere cheese or cheddar cheese would be just as delicious.
Seasonings: A simple seasoning of Kosher salt and black pepper makes the cheesy potatoes to shine. But depending on your preference and serving accompaniments, you can try additional seasonings, such as chili powder, ground cumin, or Italian seasoning.
Fresh herbs: Fresh thyme offers a delicate and subtle earthy flavor, but you can substitute with dried thyme if fresh isn’t available, using about 1 teaspoon. Alternatively, you can other herbs like fresh rosemary, fresh parsley, dill, or chives, based on what you have on hand.
Cream: Heavy cream will provide a rich, buttery flavor, but whole milk can also be used.

How to Make Muffin Tin Potatoes?

Making scalloped potatoes in a muffin tin is straightforward and rewarding. The potato mixture can be prepped and ready in 15 minutes, with the oven doing the rest. Follow the below step-by-step instructions to create delicious, individual muffin tin potato stacks that are guaranteed to impress.

Preheat oven: Preheat the oven to 400 degrees F/204 degrees C.

Prepare potato slices: Slice each into 1/4-inch thin slices using a mandolin slicer. If you do not own a mandoline, you can use a sharp knife to slice them as thin and evenly as possible.
Grease muffin tray: Generously coat each muffin cup with the melted butter using a pastry brush.
Begin stacking potatoes: Stack 3-4 slices of potatoes in each muffin cup of the prepared muffin tin. Then, sprinkle one-third of the garlic, parmesan cheese, Kosher salt, pepper, and thyme over each stack.

Add a second layer of potatoes: Top each stack with 3-4 more slices of potatoes, then sprinkle with more garlic, cheese, salt, pepper, and thyme. Repeat this step until the muffin cup is fully filled with sliced potatoes. Continue to fill the rest of the muffin cups following the same order of ingredients.
Add heavy cream: Gently pour one tablespoon of the heavy cream over each potato stack.
Bake: Transfer it to the preheated oven and bake for 25-30 minutes, until tender and golden brown.
Cool and serve: Cool in the muffin pan for 5 minutes, then run a knife around the edges, remove the potatoes, and serve. Garnish with fresh thyme leaves, if desired.

How to Make Ahead, Store, and Reheat?

While these muffin tin potatoes are best enjoyed fresh from the oven, they can be made ahead, stored, and reheated for later enjoyment. Here are some tips to help you make the most of these muffin tin potato stacks:

Make Ahead: Prepare the scalloped potato cups as instructed, but do not bake. Cover tightly with foil and place in the fridge for up to 1 day. When ready to bake, remove it from the refrigerator 30 minutes before baking it in the oven. Bake as directed.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Be sure to cool the potatoes completely before storing them. Warm potatoes will create excess moisture and condensation, making them soggy.
Reheat: Reheat the leftover mini potato gratin stacks in a preheated low-heat oven (300 degrees F) or toaster oven to ensure they stay crispy and delicious.

What to Serve It With?

You can serve muffin pan scalloped potatoes as a side dish or an appetizer. They are perfect when served with eggs for breakfast or your favorite meat dishes. Some of my favorite dishes to serve them with are:

Meat: Whether serving these potatoes as part of a casual weeknight dinner or an elevated side dish for special occasions and Christmas dinners, meat and potatoes are a match made in heaven. The crispy cheesy potato stacks go especially well with Prime Rib or Beef Tenderloin and a fresh salad.
Turkey: You can’t have Thanksgiving without potatoes, and what better way to impress your guests than with a platter of scalloped potatoes in a muffin tin. These are best served to a crowd with a classic Thanksgiving Turkey. Or, you could try Baked Turkey Wings or Baked Turkey Breasts when serving a small crowd.
Breakfast: Don’t save these potatoes just for the holidays. Think of them as a year-round recipe that can be served as part of your breakfast with eggs and bacon or alongside Feta and Spinach Frittata. If you are inspired, make cheesy bacon potato stacks by tossing in some cooked and crumbled bacon (or turkey bacon) between the slices.
Snack: There’s nothing more comforting than potatoes when you need something to munch on. Dollop the tops with sour cream or with Guacamole for a fun and delicious appetizer.

Aysegul’s Expert Tips

While the recipe is straightforward, there are a few things to remember to succeed on your first try. Here are some of my expert tips for the best muffin tin potatoes recipe:

Check for doneness: The cooking time will vary depending on the thickness of the potato slices. If you can easily pierce the center of the potato stacks with a knife and they appear to have crispy edges, they are ready.
Pay attention to the size of the potatoes: No matter what potato you choose, muffin tin scalloped potatoes are best made with long and narrow-sized potatoes. As you shop for this recipe, take a few extra minutes to look for potatoes roughly the same size and diameter as your muffin tin.
Peel the potatoes: Peeling the potato skin is optional, but during our recipe testing, we found potatoes without the skins provided the best texture.
Mandoline will create the most uniform slices: A mandoline is a handy kitchen tool that will give you even slices. A sharp knife and a steady hand will suffice if you do not own a mandoline.
Brush the muffin cups generously with butter: Butter is potatoes’ best friend. We want to be generous when brushing the muffin tins with butter, as this will create crispier potatoes and easy removal. We do not recommend using parchment paper liners for this recipe.
Layer or toss with the seasonings: We found it easier to stack the potatoes, and then layer with the seasonings. However, you also have the option to toss the potato slices with the garlic, cheese, salt, pepper, and thyme in a large mixing bowl, then stack as directed.

More Potato Recipes

Vegetable Side Dishes

Sweet Potato Stacks

Salads

Red Skin Potato Salad

Vegetarian Meals

Sweet Potato Noodles

If you make this Muffin Tin Potatoes recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Muffin Tin Potatoes Recipe

Muffin Tin Potatoes is the easiest yet most delicious appetizer or side dish. Stacked potato slices layered with garlic, parmesan cheese, and fresh thyme baked in a muffin cup to perfection.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 114kcal

Author Aysegul Sanford

Equipment

Ingredients

2 medium russet potatoes peeled, about 1 ½ pounds
2 tablespoons unsalted butter melted
4 cloves garlic finely minced or pressed or 2 teaspoons garlic powder
½ cup Parmesan cheese grated
1 teaspoon Kosher salt
½ teaspoon fresh ground black pepper
1 tablespoon fresh thyme
12 tablespoons heavy cream or whole milk

Instructions

Preheat the oven to 400 degrees F/204 degrees C.
Slice each potato into 1/4-inch (or thinner) slices using a mandoline. If you do not have one, use a sharp knife to slice them as thin and evenly as you can.
Using the pastry brush, generously coat each muffin cup with the melted butter.
Stack three slices of potatoes in each muffin cup. Lightly sprinkle one-third of the garlic, parmesan cheese, Kosher salt, pepper, and thyme over each stack.
Top each stack with three more slices of potatoes, then sprinkle a third of the garlic, parmesan cheese, Kosher salt, pepper, and thyme. Repeat this step again until you reach the top of the muffin tin cup.
Continue with the rest of the muffin cups, following the same steps.
Gently pour one tablespoon of the heavy cream over each muffin cup.
Bake for 25-30 minutes, until tender.
Let cool in the muffin pan for 5 minutes, then gently remove from the pan and serve.

Video

Notes

Yields: This recipe, baked in a 12-cup standart muffin tin, make 12 stacked potatoes. The nutrition information below is per potato stack.
Generously butter the muffin tins with butter: Do not skip buttering the muffin tins generously with butter; otherwise, it’ll be hard to get the butter stacks after they are baked. We tested this recipe with parchment muffin liners and thought the stacked potatoes were not as crispy.
Number of potato slices per cup: The number of slices per cup depends on the thickness of your potato slices. Aim for filling them all the way to the top and pack as many as you can. They tend to shrink as they bake.
Thickness of the slices: While a mandoline does a beautiful job, a sharp knife is just as efficient. And if potato slices are a bit thicker, do not worry; it will still bake beautifully. You’ll see in the video below (that I made in 2017) even thicker potato slices bake beautifully.
Covering it with foil: During our recipe, we found some versions of this recipe that recommended covering it with aluminum foil while baking. We tried that and did not feel it was necessary.
Storage: Bring the leftover potato stacks to room temperature, place them in an airtight container, and store them in the refrigerator for up to three days. Reheat in a low heat oven (250-300 degrees F) for 8-10 minutes or until they are warmed to your liking.
This recipe is adapted from Martha Steward’s Muffin Pan Potato Gratins recipe.

Nutrition

Almond Flour Banana Muffins

Aysegul Sanford — Tue, 20 Aug 2024 15:22:57 +0000

This banana muffins with almond flour recipe is inspired by my Almond Flour Banana Bread. These muffins are a quick, easy, portable alternative and add to my library of Recipes with Almond Flour.

If you love baking with almond flour, be sure to also check out my Apple Almond Flour Muffins, Carrot Almond Flour Muffins, Almond Flour Blueberry Muffins, and Zucchini Almond Flour Muffins.

Ingredients You’ll Need

These banana almond muffins are made with simple ingredients you probably already have in your pantry and fridge. We will need:

Almond Flour: Go for blanched almond flour for best results. You can either pick up a bag from the store or make your own DIY Almond Flour. Almond meal (ground almonds with the skins) can be used instead, but the muffins will turn out more dense.
Baking Powder
Baking Soda
Ground Cinnamon: A hint of cinnamon adds a delicate background warmth.
Kosher Salt: A pinch of salt is needed to enhance that banana flavor.
Extra Ripe Bananas: For best results, use overripe bananas. Brown-speckled bananas provide natural sweetness and make super moist banana muffins.
Sweetener: My favorite sugar is coconut sugar, but using an equal amount of brown sugar or pure maple syrup would also work. Alternatively, your favorite keto sweeteners, like monk fruit or Erythritol (affiliate link) can be used as well. If you have less of a sweet tooth, omit the sugar for a no added sugar version.
Large Eggs: Eggs provide the right amount of lift and structure, especially for gluten-free almond flour. Bring the eggs to room temperature before mixing.
Vanilla Extract: A hint of warm vanilla adds just another level of flavor.

Optional Add-Ins

Dark Chocolate Chips: Toss in about ¼ cup chocolate chips (affiliate link) and have some extra on hand for sprinkling on top too.
Chopped Nuts: Give them a banana nut muffin vibe with ¼ cup chopped walnuts, almonds, or pecans.
Dried Fruits: Add a pop of sweetness with raisins, dried cranberries, or dried cherries.
Make it paleo friendly: For the paleo version, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.

How to Make Banana Muffins with Almond Flour?

Here are the step-by-step instructions and photos to make these gluten-free banana muffins:

Prep: Position the oven rack in the center of the oven. Preheat the oven to 350 degrees F (180 C). Line a 12-cup muffin pan with parchment paper muffin liners.
Mix dry ingredients: In a large bowl, mix together almond flour, baking powder, baking soda, ground cinnamon, and salt.
Whisk wet ingredients: In another large mixing bowl, whisk mashed bananas, coconut sugar, eggs, and vanilla extract until thoroughly combined.
Make muffin batter: Place the dry ingredients into the wet ingredients and stir with a rubber spatula until just combined. Do not overmix.

Fill muffin cups: Divide the batter into each muffin cup, filling about ¾ way full. If preferred, sprinkle them with chocolate chips.
Bake: Bake muffins for 25-30 minutes. The muffins are ready when a toothpick or cake tester inserted into the center of the muffin comes out clean.
Cool: Cool in the muffin tin for 10-15 minutes. Then, place the muffins on a cooling rack to cool completely.

How to Store, Freeze, & Thaw?

What I love most about this almond flour banana muffin recipe is that you can make a batch and enjoy it throughout the week, as long as they are stored properly. Here are my best storage and freezing tips:

Storage: Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, store in the fridge for up to 5 days.
Freeze: Wrap each muffin in plastic wrap, then store it in a plastic freezer bag. Muffins can be frozen for up to 3 months.
Thaw: Thaw overnight in the fridge, or on the kitchen counter to room temperature.
Reheat: If you prefer your muffins warm, reheat in a low oven (300 degrees F) for 5-10 minutes, or pop one in the microwave for 5-10 seconds, until warm.

Expert Tips

While this recipe is pretty straightforward and easy to make. There are a few things that I’d like to share to help you make the best almond flour banana nut muffins on your first try:

Ripe bananas: Use extra ripe bananas for natural fruity sweetness and a better texture. I’ve found the best way to mash bananas is either with a potato masher or the back of a fork. Since bananas vary so much in size, it’s best to weigh the bananas after mashing (rather than using a measuring cup) to ensure the most precise measurement and the best consistency.
Do not overmix: Just like traditional muffins with regular flour, do not overmix the batter. Overmixing will make them dense, which will result in them loosing their fluffy texture.
Don’t overbake: Start checking the muffins with the toothpick test at the 25-minute mark. The muffins will look underbaked, but they continue to bake while cooling.
Make it vegan: Vegan almond flour banana muffins will not rise as much but taste good. For the best egg substitute, substitute the eggs with flax eggs (1 flax egg = 1 tablespoon flaxseed meal + 3 tablespoons water).
Use parchment liners: Parchment paper liners (affiliate link) are the best and most efficient way to bake almond flour muffins and prevent sticking.

FAQs

Can I make this recipe with coconut flour?

No. coconut flour is super absorbent and will alter the texture of the muffins dramatically. Stick to finely ground almond flour or almond meal.

Why did my almond flour muffins sink?

Muffins made with almond flour can sink if they are underbaked or overmixed, if there is too much moisture in the batter, if the oven temperature is lower than what is listed in the recipe, or if the leavening agents are not fresh.

If you try this Almond Banana Muffin recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Other Almond Flour Recipes You Might Like

Almond Flour Banana Muffins

Moist and fluffy Almond Flour Banana Muffins that are gluten-free, dairy-free and paleo-friendly. Quick and easy to make, these low-carb muffins can be served as a healthy breakfast or snack.

Course Naturally sweetened dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 213kcal

Author Aysegul Sanford

Equipment

Ingredients

3 cups almond flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
3 bananas overripe & mashed
¼ cup coconut sugar or brown sugar or keto friendly sweetener of choice
3 large eggs at room temperature
1 teaspoon vanilla extract
¼ cup chocolate chips optional

US Customary – Metric

Instructions

Place a rack in the center of the oven and preheat to 350 degrees F (180 C). Line a 12-cup muffin tin with parchement paper liners. Set it aside.
Prepare the dry ingredients by placing almond flour, baking powder, baking soda, ground cinnamon, and salt in a large bowl. Whisk to combine all ingredients.
Prepare the wet ingredients by placing the mashed bananas, coconut sugar, eggs, and vanilla extract in a separate large bowl and whisking to combine thoroughly.
Place the dry ingredients into the wet ingredients and stir until just combined. Do not over mix.
Divide the batter, using about 2.5 oz. of muffin batter per cup, into each muffin cup so that you have 12 muffins. If using, sprinkle the top of the muffins with chocolate chips.
Place in the oven and bake for 25-30 minutes. A toothpick or cake tester should come out clean when inserted into the center of the muffin. At first, muffins might look underdone, but they will continue to cook while cooling in the muffin tin.
Let it cool in the pan for 10-15 minutes before removing it and placing it on a wire rack for at least 1 hour before serving.

Notes

Yields: This recipe makes 12 muffins. The nutritional values below are per muffin and do not include the calories from optional chocolate chips.
For paleo banana bread muffins: To make almond flour banana muffins that are paleo friendly, mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar and use it in place of baking powder.
Store: After they come to room temperature, leftover muffins can be stored in an airtight container. They will stay fresh for up to 5 days as long as they are stored in the fridge.
Freezing and thawing: Almond banana muffins can be stored in the freezer for up to 3 months. To prevent freezer burn, place them in an airtight container and remove all the air. Thaw in the fridge overnight.

Nutrition

Pesto Vinaigrette

Aysegul Sanford — Wed, 17 Jul 2024 18:46:25 +0000

Why Should You Make This Recipe?

Basil pesto dressing is a mouthwatering yet simple recipe you can’t get enough of. This vinaigrette is easy, fresh, and pairs well with dozens of delicious dishes.

This 5-minute pesto vinaigrette recipe is a great way to use fresh basil, especially if you’re growing your own fresh herbs. Who can resist natural ingredients?
Elevate any dish with ease when you top it with this herby and robust dressing. Whether you use pesto sauce for salad (or pasta salad!), to drizzle on pizza, or even to top grilled meat, your tastebuds will thank you.

Ingredients

For this pesto dressing recipe, you will need:

Fresh basil leaves: It goes without saying your basil should be fresh and free of any bruises. I used green basil here, but you can use purple basil if you prefer.
Pine nuts: If you have the time, toasting your pine nuts in an empty skillet for 3-4 minutes will produce a rich, earthy vinaigrette.
Fresh garlic cloves
Acid: White wine vinegar and fresh lemon juice
Parmesan cheese
Kosher salt and black pepper
Extra virgin olive oil

Substitutions & Variations

Nuts: Don’t have any pine nuts on hand? No problem! Swap out your pine nuts for almonds or walnuts for an easy substitution.
Vinegar: Give your pesto vinaigrette sweeter, sharper, or more robust undertones by swapping out which vinegar you use. Simply substitute your white wine vinegar with an equal amount of red wine vinegar or balsamic vinegar for a delectable Pesto Balsamic Dressing.
Make it a 3-ingredient pesto vinaigrette: You can make this pesto vinaigrette with store-bought or homemade pesto, white wine vinegar, and parmesan cheese. For measurements, I recommend mixing ½ cup prepared pesto with ¼ cup vinegar and ¼ cup parmesan cheese.
Copycat Sweetgreen Pesto recipe: If you have ever dined at one of the Sweetgreen restaurant locations, you probably already know about their pesto dressing. It seems like Sweetgreen’s Pesto Vinaigrette recipe is very similar to mine, except that they use red wine vinegar instead of white wine vinegar and add a teaspoon of dDijon mustard to your basic lemon pesto dressing.
Make it vegan: To make a vegan version of this delicious recipe, all you need to do is use vegan parmesan. For a homemade substitution, I suggest using this recipe for vegan parmesan or an equal amount of nutritional yeast.
Sweetener: A teaspoon of honey or maple syrup can be added to balance out the acidity and earthy flavors coming from the vinegar and fresh basil leaves.

How to Make Pesto Vinaigrette

This 5-minute recipe for classic basil pesto dressing is as easy as it is fresh, and it comes together in just three steps.

Chop/Pulse the ingredients in a food processor: Place all the ingredients except the olive oil (i.e., fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt, and black pepper) into a food processor (or a blender). Pulse the mixture 4-5 times for a rough chop.
Add the olive oil: Turn on the food processor and, while it runs, drizzle the olive oil through the tube. Stop the machine 1-2 times while mixing to scrape the bowl’s sides. Continue running your food processor until the salad dressing is creamy (approx. 45 seconds).
Season and serve: Taste your pesto salad sauce and add any additional seasoning. Give the mixture one more pulse, and then serve.

How to Store

This pesto salad dressing recipe is a delicious addition to any meal. With these simple storage tips, you can keep your leftover vinaigrette fresh for days.

Storage: To store lemon pesto vinaigrette, place it in an airtight container (like a mason jar) in the refrigirator. Your dressing will stay fresh for up to 5 days.
Freeze: You can freeze this vinaigrette for up to 2 months in an airtight container.
Thaw: To thaw your pesto dressing, let it sit on the counter for 2 hours before using.

Recipe Ideas to Use

Basil pesto vinaigrette is a delicious dressing that goes with just about anything. This topping adds a sumptuous flavor to countless dishes, from leafy green salads to hearty mains.

Arugula Pesto Salad: Use this pesto olive oil dressing on a white bean arugula salad for a veggie-packed dish that’s as filling as it is nutritious. Green pesto on a bed of arugula? Yes, please!
Use in any salad: Few dishes are as crisp and light as a salad with pesto dressing. This herby vinaigrette tastes terrific on everything from fresh salads with leafy greens to potato salads, and even pasta salads (hello, Pesto Caprese Salad with Pasta!). Try drizzling it over my go-to summer salads like Turkish White Bean Salad and Tomato Mozzarella Salad. Or toss it with quinoa when making my Quinoa Salad with Avocado recipe.
Vegetable side dishes: If you’re a fan of vegetables, you can drizzle your pesto sauce over any veggies, such as roasted eggplant slices, baked asparagus, and roasted portobello mushrooms, for a healthy surprise you’ll want every day.
Use it as a drizzle: This simple pesto sauce elevates any dish with a single, easy drizzle. Try it on a bowl of roasted cherry tomatoes, or use it in recipes like Chicken Caprese Sandwich or a Caprese Pizza as a quick drizzle.

Expert Tips

Texture: Feel free to adjust the consistency and texture by processing (or blending) longer or shorter. I like it to have a pourable consistency, but you can always process it less if you prefer it to be more like a sauce.
Emulsify: You can process everything all at once, but taking the time to drizzle the olive oil over the tube after processing the rest of the ingredients will help the dressing blend well and result in a creamier vinaigrette.
Taste for seasoning: Be sure to taste it before serving and adjust the amount of acid and seasoning as needed.

FAQs

Pesto vinaigrette dressing is easy enough for even beginner chefs to prepare. Still, you can become an expert saucier in no time with these helpful FAQs!

What is pesto vinaigrette?

Pesto vinaigrette is a dressing that combines the classic elements of a pesto recipe (e.g., fresh basil, pine nuts, and parmesan cheese) with vinegar and lemon juice.

How to turn pesto into salad dressing?

For an easy pesto vinaigrette salad dressing, mix ½ cup of leftover pesto, ¼ cup of white wine vinegar, and ¼ cup of parmesan cheese. It’s that easy!

What is in Sweetgreen pesto vinaigrette?

Sweetgreen pesto vinaigrette is made with apple cider vinegar, fresh basil, garlic, dijon mustard, parmesan cheese, pine nuts, and salt and pepper.

What is pesto dressing made of?

This basil pesto salad dressing recipe consists of fresh basil leaves, pine nuts, minced garlic, white wine vinegar, lemon juice, parmesan cheese, salt, pepper, and olive oil.

Other Homemade Salad Dressing You Might Like:

If you try this Pesto Vinaigrette recipe or any other one of my homemade salad dressing recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Pesto Vinaigrette Recipe

Learn how to make pesto vinaigrette recipe to use in salads, sandwiches, and more. Made with basic pantry staples, this basil salad dressing is easy and quick to make.

Course Salad Dressing

Cuisine American/Italian

Diet Vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 254kcal

Author Aysegul Sanford

Ingredients

1 ½ cups fresh basil leaves loosely packed
⅓ cup pine nuts or sliced almonds
2 small cloves garlic minced
2 tablespoons white wine vinegar
3 tablespoons lemon juice
2 tablespoons shredded parmesan cheese
½ teaspoon kosher salt*
¼ teaspoon black pepper
⅓ cup extra virgin olive oil

Instructions

Place fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt, and black pepper into the bowl of a food processor*. Pulse 4-5 times to give them a rough chop.
Turn the machine on and while it is running drizzle the olive oil through the tube. Stop and scrape once or twice and continue running the machine until the salad dressing is creamy, 45 seconds or so.
Taste for seasoning and add in if necessary. Give it one more pulse and serve.

Notes

Yields: This recipe yields 2/3 cup pesto salad dressing that is ideal for 4 servings (about 3 tablespoon each.)
Amount of salt used: This is one of those recipes that you want to taste as you go. I listed 1/2 teaspoon kosher salt, but please give it a taste before serving to make sure that it is properly seasoned to your taste.
Blender: If you do not have a food processor, you can use a blender.
Make it a 3-ingredient pesto vinaigrette: You can make this pesto vinaigrette with store-bought pesto. For measurements, I recommend mixing ½ cup prepared pesto with ¼ cup vinegar and ¼ cup parmesan cheese.
Pesto Vinaigrette Sweetgreen Recipe: For a version similar to Sweetgreen’s pesto vinaigrette recipe, use red wine vinegar instead of white wine vinegar and add a teaspoon of Dijon mustard.
Storage: To store lemon pesto vinaigrette, place it in an airtight container (like a mason jar) in the fridge. Your dressing will stay fresh for up to 5 days.
Freeze: You can freeze this vinaigrette for up to 2 months in an airtight container.
Thaw: To thaw your pesto dressing, let it sit on the counter for 2 hours before using.

Nutrition

Yogurt Chia Pudding

Aysegul Sanford — Mon, 20 May 2024 12:33:20 +0000

Making chia seed pudding with yogurt is one of my favorite bedtime rituals. It gives me the satisfaction of having a healthy breakfast ready in the morning with plenty of protein, fiber, and healthy fats wrapped up in one. It’s the perfect breakfast that does double duty as a healthy snack or healthy dessert.

For more breakfast recipes, make my Yogurt Parfait for additional protein or Chia Seed Oatmeal, a personal favorite. If you are not a fan of the texture of chia seeds, try Steel Cut Overnight Oats instead.

Ingredients for Chia Yogurt Pudding

This chia seeds and yogurt pudding recipe is made with simple ingredients you probably already have in your pantry and fridge. You will need the following:

Yogurt: I love the consistency of plain full fat yogurt, but you can also use plain Greek yogurt for a thicker consistency. You can also use low-fat yogurt, fat-free yogurt or vegan yogurt such as almond milk or coconut yogurt. If you are a fan of sweetened yogurts, my Homemade Vanilla Yogurt would also be a great option.
Milk: Use your favorite plant-based milk like Unsweetened Almond Milk, coconut milk, oat milk, or soy milk. You can also make a chia pudding with yogurt, no milk, by using water. Or, use regular dairy milk if desired.
Sweetener: I used pure maple syrup, but you can use your preferred sweetener of choice, such as honey, brown sugar, or coconut sugar. If you choose a sugar-free version, skip the sweetener or use monk fruit maple syrup instead.
Chia Seeds: I recommend using organic black chia seeds that you can find in most grocery stores and online (affiliate link). Other national brands include Navitas, Kirkland, Whole Foods 365, and Bob’s Red Mill.
Vanilla Extract: Optional, but it adds a lovely, delicious flavor.
Toppings: There are plenty of variations when it comes to toppings, so get as creative as you like. Some of my favorite toppings are fresh berries, such as my Blueberry Puree, mango, bananas, nuts and seeds, chocolate chips, granola like my chunky homemade granola, a spoonful of nut butter, such as almond butter or peanut butter, or a pinch of ground cinnamon.

How to Make Chia Seed Pudding with Yogurt?

Here are the step-by-step instructions and photos to make this yogurt chia seed pudding recipe:

Mix yogurt mixture: In a medium bowl, whisk together yogurt, almond milk, maple syrup, and vanilla extract until smooth.
Add chia seeds to yogurt: Stir in chia seeds with a rubber spatula and give it a good stir.
Soak: Cover with plastic wrap. Set in the refrigerator for at least 4 hours or overnight.
Finish with toppings: When ready to serve, scoop into bowls and enjoy with your favorite toppings, such as fresh fruit, nuts, seeds, and granola. Serve cold.

FAQs

Can you put chia seeds in yogurt?

Yes, chia seeds and yogurt is a delicious high-protein, high-fiber breakfast or snack. The perfect ratio of chia seeds to yogurt is ¼ cup chia seeds (4 tablespoons of chia seeds) to 1 cup yogurt + 1 cup liquid.

Can you eat dry chia seeds in yogurt?

Yes, you can. However, they are easier to digest (and more enjoyable to eat) when they are soaked as they expand and gain a more gel-like consistency.

How long to soak chia seeds in yogurt?

When adding chia seeds to yogurt, soak for at least 4 hours, or overnight.

What are the health benefits of eating chia seeds with yogurt?

Chia seeds with yogurt are a nutrient powerhouse, packed with omega-3 fatty acids, protein, fiber, vitamins, minerals, antioxidants, and gut-healthy probiotics. This, as a result, can help improve heart health, lower cholesterol, aid in weight loss, and promote gut health. To reap the most benefits from this recipe (especially if you are on a weight loss journey), it is best to keep the amount of sugar to a minimum.

If you make this Chia Yogurt Pudding recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Yogurt Chia Pudding Recipe

Yogurt chia pudding is a protein-packed (8 grams of protein per serving), fiber-rich make-ahead breakfast that comes together in minutes. Easy to customize and filling, it’s perfect for busy mornings.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5

Resting Time 4

Total Time 4 5

Servings servings

Calories 255kcal

Author Aysegul Sanford

Ingredients

1 cup plain yogurt
1 cup almond milk or any non-dairy milk
2 tablespoons maple syrup optional
¼ cup chia seeds
1 teaspoon vanilla extract optional

Optional Add-ins/Toppings:

1 cup fruit strawberries, blackberries, and bananas
1/2 cup nuts or seeds

Instructions

Whisk together yogurt, almond milk, maple syrup, and vanilla extract in a medium-sized bowl.
Add chia seeds to yogurt mixture, wait for 5 minutes and give it another mix. We do this because chia seeds tend to stick together when mixed with liquid. Doing so helps break up any lingering clumps of chia seeds.
Cover with stretch film, and refrigerate for at least 4 hours or overnight.
When ready to serve, ladle into bowls and top each bowl with fresh berries and nuts. Serve while still cold.

Notes

Yields: This recipe makes approximately 3 cups of chia seed yogurt pudding that is ideal for 2 generous servings. The below nutritional values are per serving, but they do not include the optional toppings.
Yogurt: While I prefer whole milk yogurt, you can use low-fat yogurt as well. Greek yogurt can also be used, but you might need to add a bit more liquid to thin it out. Finally, vegan yogurt can also be used.
Adjust consistency: In my experience, the ratio of 1 cup of yogurt + 1 cup of milk to ¼ cup of chia seed provides the best pudding-like texture. As always, you can adjust the quantities to suit your taste. More seeds will equal a thicker chia pudding.
Make it your own: This is a delicious base recipe for chia pudding in which you add your toppings of choice. Have fun with different flavors like almond extract, unsweetened cocoa powder, protein powder, or matcha powder; swirl in your favorite fruit jam like strawberry or raspberry, or add texture and crunch with coconut flakes, hemp seeds, almonds, cashews, and more.
Make Ahead / Meal Prep: Make a big batch at the beginning of the week, portion it into individual containers (or mason jars), and your overnight chia pudding with yogurt is ready to enjoy throughout the week.
Storage: Store chia pudding covered with plastic wrap or in an airtight container or mason jar in the fridge for up to 5 days.
Reuse: The mixture will thicken the longer it sits. Add a splash of milk or water to thin it out to your desired consistency.
This recipe is adapted from Giada’s Chia Seed Pudding recipe.

Nutrition

Grilled Rack Of Lamb

Aysegul Sanford — Wed, 24 Apr 2024 20:06:16 +0000

In this foolproof guide, I’ll show you how to cook a rack of lamb on a grill, tasty seasoning ideas, and the ideal temperature and grilling time to ensure your grilled lamb comes out as flavorful and juicy as possible.

Ingredients

This grilled rack of lamb recipe requires only two simple sets of ingredients: the meat and the seasoning. Even better, this five-minute seasoning recipe also doubles as an easy marinade!

These simple ingredients can probably be found in your kitchen pantry, making this grilled dish a must-have for outdoor BBQs, weeknight dinners, and summer get-togethers.

Rack of Lamb

Frenched racks of lamb: I used two Frenched racks of lamb—each weighing 1 – 1½ lbs.—to make this grilling recipe. “Frenched” refers to the preparation method in which butchers remove excess meat, fat, and cartilage from the exterior bones of the lamb rack, giving the meat a gorgeous presentation and ensuring easy carving after you cook it. You should be able to buy Frenched lamb chops from your local grocery store, but—if they don’t have any on hand—you can also ask your butcher to French the lamb for you, or you can French the meat at home if you need a quick homemade solution. Whether you purchase this cut Frenched or not, remember to select racks that are similar in weight and size to ensure even cooking.

Seasoning

Olive oil: I use regular olive oil for this recipe, but extra virgin olive oil would also work, depending on your taste preferences and what you have at home.
Fresh garlic cloves: I recommend using finely minced or pressed garlic cloves in your grilled rack of lamb seasoning. This fine processing allows the garlic to better release its flavor, more evenly coat the meat, and avoid burning during the grilling process.
Fresh herbs: My favorite herbs to use when grilling a rack of lamb are fresh rosemary or thyme, as their piney, earthy notes perfectly complement the lamb’s natural richness. However, I also used parsley to cut the potency of these other herbs while still giving my meat a garden-fresh finish.
Lemon zest and juice: The bright citrus flavor and mild sweetness of lemon are just what you need to help tamp down lamb’s (sometimes) gamey flavor. Plus, depending on how long you let your lamb marinate, the lemon juice’s acidity also helps tenderize the meat while it rests, breaking down its fibers and giving it a melt-in-your-mouth texture after grilling.
Dijon mustard: This ingredient is optional, but it lends a deliciously tangy, sharp taste to this BBQ rack of lamb recipe. You only need one teaspoon of Dijon mustard to give your meat an extra complex flavor.
Kosher salt and pepper

How to Grill Rack of Lamb?

With my no-fuss cooking method, learning how to grill a lamb rack is a cinch. These step-by-step instructions ensure your meat reaches the perfect temperature and has a savory, zesty, and herbaceous finish.

Prepare the meat: Remove any excess fat and silver skin from your racks of lamb. Too much fat might lead to flare-ups during the grilling process, so doing so will keep your grill’s flames as tame as possible. Then, pat dry the meat on all sides and sprinkle them with kosher salt and pepper.
Make the lamb marinade: In a small bowl, whisk together the olive oil, garlic, thyme parsley, lemon zest, and lemon juice.
Marinate the lamb: Once thoroughly mixed, spread the herb rub over the top and sides of the lamb racks, cover them with stretch film, and let them come to room temperature (30-60 minutes).

Prep the grill:
1. Gas grill: Turn the grill burners to “high,” cover the grill, and let it preheat to 450 degrees F. (230 degrees C.). As the grill heats, scrape the grates of any food residue and wipe them down with a paper towel dipped in olive oil to generously coat the grates. Then, right before searing your lamb, turn off all the burners except for the primary one, then close its cover until it reaches 450 degrees F. again.
2. Charcoal grill: Light up your grill, being sure that you create a “hot zone”—an area directly over the hot coals—and a “cool zone” (i.e., an area that’s not directly over the coals). Then, just as you would for a gas grill, scrape and oil the grates and wait until the coals ash over.
Sear the meat: Place each rack of lamb over the hot side of the grill/primary burner, ensuring that their fat side down. Cover the grill and let the meat sear for five minutes.
Grill the lamb rack over low heat: Turn over the lamb racks and reposition them, bone side down, over the cooler end of the grill (i.e., over the secondary burner that you turned off earlier). While keeping the primary burner on, cover the grill and cook the lamb for 15-17 minutes or until you reach your preferred level of doneness (be sure to check the temperature and doneness guide below.)

Let the meat rest: Transfer the grilled frenched lamb rack to a cutting board, tent it loosely with aluminum foil, and rest for ten minutes.
Carve and serve: Hold the rack vertically so its exposed ribs point toward the ceiling. Then, use a sharp knife to cut the lamb between the ribs, place the individual lamb chops on a serving platter, and enjoy!

Grilled Rack of Lamb Time & Temperature Guide

Below is a simple guide that will walk you through all the details about temperature, timing, and resting so that your racks come out as succulent, smoky, and perfectly cooked as possible.

Weight of the lamb: Before considering how long to grill your meat, you should assess the weight of your cut. There’s a direct correlation between the weight of the meat and how long it takes to cook, so if you have racks of lamb that are lighter or heavier than 1 – 1 ½ lbs., you’ll have to adjust your grill time accordingly.
Direct and indirect heat: I found that the best way to grill a rack of lamb is by getting the grill’s temperature up to 450 degrees F., then alternating the meat between the hot and cool sides of the grates. More specifically, I began by searing my racks of lamb over direct heat (AKA the “hot zone”) for five minutes, then flipping them to cook over indirect heat (AKA the “cool zone”) until done. That being said, how long it takes to grill a rack of lamb on a gas grill or charcoal grill depends on your preferred level of doneness. After the initial five minutes of searing time, your lamb must grill for an additional 14-20 minutes before it’s ready to remove from the heat.
Carry-over cooking: Due to carry-over heat, your meat will continue to cook even after you take it off the grill. Therefore, your lamb’s final temperature will increase by 5 degrees F. (or so) during the resting period.
Instant-read thermometer: Because grilling can be technical, a digital meat thermometer will be your best friend when trying to gauge the temperature of your grilled rack of lamb. Simply insert the probe into the thickest part of the meat, avoiding contact with the bones, to get an accurate reading.

Below, I’ve included a table showing precisely what temperatures and cooking times you should aim for to achieve your ideal level of doneness. Remember, too, that the approximate grilling time listed refers to the lamb’s cooking time over indirect heat—in other words, the additional grilling time necessary after its five-minute sear.

(Note: While you can cook your lamb anywhere from medium-rare to medium-well, I should also mention that the USDA recommends cooking lamb to a minimum of 145 degrees F. (63 degrees C.) to ensure the meat is as safe as possible to eat, as this heat eliminates any harmful bacteria.)

Level of Doneness	Approximate Grilling Time at 450 degrees F. (After Initial Searing)	Internal Temperature at Which to Remove the Meat From the Grill	Final Serving Temperature
Medium-rare	12-14 minutes	120-125 degrees F. (49-51 degrees C.)	130 degrees F. (54 degrees C.)
Medium	15-17 minutes	130-135 degrees F. (54-57 degrees C.)	140 degrees F. (60 degrees C.)
Medium-well	18-20 minutes	140-145 degrees F. (60-63 degrees C.)	150 degrees F. (66 degrees C.)

How to Make Ahead, Store Leftovers, & Reheat

This barbecue lamb rack is a great recipe for easy meal prep, whether you want to prepare it beforehand or enjoy your leftovers throughout the week.

Make ahead: You can prepare your racks of lamb up to one day in advance. To do so, cut and trim your lamb, pat it dry, season it with salt and pepper, and cover its top and sides with marinade. Then, cover the lamb with stretch film and store it in the refrigerator overnight. Just be sure to remove your lamb from the fridge 30-60 minutes before grilling, as this resting time will allow the meat to come to room temperature.
Storage: You can store your lamb in an airtight container in the refrigerator for up to 3-4 days after grilling. I recommend storing your grilled lamb unsliced, as the whole cut will retain its juices better during reheating. However, you may store the individual chops if you’ve already sliced the rack.
Reheating: To reheat your lamb, I highly recommend placing it in a low-heat oven (275-300 degrees F.) for 5-10 minutes or until heated through. Though others may opt to reheat their meat in the microwave, I find that reheating it in the oven results in much more succulent, evenly heated lamb chops.
Freezing: For longer storage, you may store your grilled lamb—sliced or whole—in the freezer for 2-3 months. Just be sure to place your meat in a freezer-safe Ziploc bag with as much air removed as possible, and thaw the frozen lamb in the refrigerator overnight when ready to eat.

What to Serve with Grilled Rack of Lamb?

Want to build a menu fit for the ultimate backyard barbecue or weeknight dinner? When you cook a rack of lamb on the grill, the sky’s the limit! Below are all my favorite menu ideas, from luscious sauces to veggie-packed sides.

Sauces: I love serving my grilled lamb rack with a classic British Mint Sauce, adding brilliantly fresh notes to this savory main. However, if you’re looking for a creamier option, my Tzatziki Sauce and Mint Yogurt Sauce offer a tangy, cool finish perfect for lamb dishes.
Barbecue season sides: No cookout is complete without show-stopping side dishes. If you’re hankering for fresh, Mexican fare, my Black Bean Corn Salad and Mexican Street Corn strike a delectable balance between zesty, herby, and garden-fresh taste. For an even more decadent dish, Deviled Egg Potato Salad has all the tender, creamy, and tangy flavor you need to satisfy everyone in your party. Or, if you’re short on time but still want to treat your guests to an iconic menu, you can whip up a Classic Caesar Salad in less than twenty minutes.

FAQs

Want to know more about how to grill a rack of lamb? In this beginner-friendly FAQ, I’ve included all the must-have information about this mouthwatering recipe, including grill temperatures, nutritional information, and ideal cooking times.

What temperature do you grill lamb at?

I found that the ideal rack of lamb grill temperature is 450 degrees F., as this high heat gives the meat a delectably crisp exterior while trapping its succulent juices inside. Depending on your desired level of doneness, you’ll need to cook your meat for 17-25 minutes at this temperature, alternating between direct and indirect heat.

How long does it take to grill a rack of lamb?

How long it takes to grill a rack of lamb on a gas grill or charcoal grill depends on your desired doneness. As a rule, you should begin by searing your lamb over direct high heat for five minutes at 450 degrees F. Then, after transferring the lamb to the cooler side of the grill, you’ll need to continue grilling for an additional 12-20 minutes.

If you try this Grilled Rack of Lamb recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Grilled Rack of Lamb Recipe

Enjoy tender, juicy grilled rack of lamb, flavored with a garlic and herb rub, for a perfect, easy-to-follow recipe that delivers robust taste perfect for the BBQ season.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Resting time 10

Total Time 50

Servings servings

Calories 533kcal

Author Aysegul Sanford

Ingredients

2 Frenched racks of lamb 1 to 1 ½ pounds each (approximately the same weight) 16 ribs in total
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 tablespoons olive oil plus more to coat the grill grates
4 cloves garlic finely minced (~2 tablespoons)
1 tablespoon fresh thyme or rosemary – minced
2 cups fresh parsley loosely packed & finely chopped
½ teaspoon lemon zest
2 tablespoons lemon juice

Instructions

To prepare the rack of lamb, remove any excessive fat and “silver skin” from the fat cap. Pat the lamb dry on all sides. Sprinkle each rack with kosher salt and pepper on both sides.
Combine olive oil, garlic, thyme, parsley, lemon zest, and juice in a small bowl to make the herb rub.
Spread the prepared herb rub on the top and sides of the lamb.
Cover with stretch film and let the racks come to room temperature for 30-60 minutes.
Meanwhile, turn all the grill’s burners high, then cover and preheat the grill to 450 degrees F. (230 C.). Scrape the grates of any possible food residue, then generously coat them with olive oil using a soaked paper towel.
Right before searing the meat, turn off all burners except for the primary one. Close the grill’s cover, making sure it reaches 450 degrees F.
Place the racks of lamb on the primary burner with their fat caps facing down. Cover and grill for 5 minutes. This will sear the meat and lock in its juices.
Turn the racks over and transfer them bone-side down on the secondary burner/cool side (that was shut off), keeping the primary one on. Cover the grill and cook for 15-17 minutes or until you achieve your preferred doneness.
Remove the racks from the grill, place them on a cutting board, and loosely tent them with aluminum foil. Let the racks rest for 10 minutes.
When ready to serve, hold the lamb vertically so its exposed rib bones point toward the ceiling, then use a sharp chef’s knife to cut between the ribs to separate the chops.
Transfer onto a serving platter and serve.

Notes

Yields: This recipe makes 16 ribs, which is ideal for four servings (4 ribs per person). The nutritional values below are per serving.
Take the time to remove the excess fat and silver skin: If you don’t want your grill’s flames to flare up while cooking your lamb, I highly encourage you to remove its excess fat before grilling. Of course, some fat is essential to giving lamb its signature richness. However, too much fat will lead to drippings that attract and fuel flames, thereby scorching your meat. Furthermore, removing the lamb’s silver skin—the connective tissue that holds the muscles together—will help reduce the lamb’s gamey flavor.
Take the rack of lamb out 30-60 min. before grilling: Be sure to let your meat reach room temperature before grilling. This way, the lamb will cook evenly throughout its body and better align with optimal cooking times.
Don’t skip scraping and oiling the grill grates: Before barbecuing a rack of lamb, you must scrape and oil your grill’s grates. Doing so will remove debris and residue from the grilling surface and ensure the meat doesn’t stick while cooking.
Maintaining the temperature: The key to getting the most reliable, evenly cooked meat is maintaining a steady grill temperature—in this case, 450 degrees. If your grill’s temperature drops, try covering it until the heat returns to your desired temperature.
Covering the rib bones: If you’ve seen other chefs prepare a barbecue rack of lamb, you might have seen them cover the lamb’s exposed ribs with aluminum foil to avoid burning. Though this step is optional, I found it unnecessary when putting a lamb rack on the BBQ, as the bones didn’t scorch during the short grilling time.
Let the lamb rest: After cooking a rack of lamb on the barbecue, you must let it rest for a minimum of 10-15 minutes. This resting time will allow the meat to reach its final desired temperature.
Storage: Leftover grilled lamb can be stored in an airtight container in the refrigerator for up to 3-4 days. I recommend storing it unsliced, as the whole cut will retain its juices better during reheating. However, you may store the chops if you’ve already sliced the rack.

Nutrition

Mint Yogurt Sauce

Aysegul Sanford — Tue, 02 Apr 2024 14:29:04 +0000

If you can’t resist the tangy, deliciousness of Greek yogurt recipes, you are not alone. While this minty condiment is a no-brainer when you want a yogurt and mint sauce for lamb, there are many other creamy yogurt recipes to enjoy! My Greek Yogurt Dressing will immediately enliven any salad with light, zesty flavors. Or, you can give your meal an authentic Mediterranean spin with the earthy, creamy, and herby notes of my Tzatziki Sauce or Yogurt Tahini Sauce.

Want to serve a crowd? My Yogurt Ranch Dip is the ultimate solution for party spreads, whether you want to serve chips, veggies, or any other fan-favorite finger foods!

Ingredients

This mint yogurt sauce recipe requires only six simple ingredients to transform your weeknight menu into a gourmet spread. In fact, you can probably find these ingredients in your pantry already!

Greek yogurt: I recommend using plain, full fat yogurt to give this dip the richest, creamiest flavor. However, you can also use low- or non-fat yogurt if you prefer a lighter alternative and don’t mind a thinner sauce.
Fresh mint leaves: Use widely available supermarket fresh mint for this recipe. I recommend removing the leaves from the stems and chopping them up finely. If you are growing your own mint, both spearmint and peppermint leaves would work.
Lemon juice: Fresh lemon juice is my go-to for this yogurt mint sauce, as it has a brighter, deeper citrus flavor than bottled lemon juice.
Fresh garlic cloves: The best way to infuse this mint yogurt recipe with robust, savory flavor is to use finely chopped or pressed fresh garlic. However, if you don’t have fresh garlic handy, one teaspoon of garlic powder will give your sauce similarly bold notes while also blending nicely into your mixture.
Kosher salt & black pepper

Optional Add-Ins & Substitutions

Olive oil: If desired, you can drizzle your mint dip with olive oil or mix olive oil with your other ingredients to achieve a richer, more full-bodied blend—just like I do in my Creamy Yogurt Dill Sauce!
Spices & dried herbs: Because this sauce is so versatile, I encourage you to customize its seasonings based on the menu you’d like to serve. Ground cumin, cayenne pepper, red pepper flakes, and dried mint are all impeccable additions if you want to lend this condiment nutty, smoky, or spicy undertones.
Water: If you want to turn this creamy dip into a thinner mint yoghurt dressing, all you need to do is add a little bit of water to your mixture. Just be sure to taste for seasoning and add more if necessary. Then, add your mint yogurt dressing to your favorite salads for the perfect side dish, light lunch, or veggie-packed meal.
Vegan yogurt: If you follow a vegan diet, you can still enjoy this mint sauce recipe by substituting the dairy-based Greek yogurt for plain vegan coconut yogurt or almond milk yogurt—as long as it’s unsweetened.

How to Make Mint Yogurt Sauce?

Anyone can make this minted yogurt sauce in just five minutes—with only two steps! Below, you’ll find out how to make a refreshingly light, creamy condiment in no time.

Combine the ingredients: Add the yogurt, chopped mint, lemon juice, garlic, salt, and black pepper to a small bowl. Whisk the ingredients until they’re thoroughly combined and smooth.
Season and serve: Taste the mint sauce for seasoning, and add more if necessary. When you reach your ideal balance of flavor, your sauce is ready to enjoy!

How to Store & Freeze?

This effortless recipe is excellent for easy storage, whether you want to make it ahead of time, use it throughout the week, or save it for future meal prep.

Storage: First, transfer this mint yogurt sauce into a tight-fitting jar or airtight container to keep it fresh. Then, store it in the refrigerator for up to five days, being sure to shake or whisk the mixture before using it.
Freeze: Technically, you can freeze this sauce for later use. However, yogurt tends to separate when it thaws, so be sure to whisk it before serving it. Furthermore, if you want to store this condiment for individual servings, you can pour it into an ice cube tray and use each frozen “cube” as needed.

How to Use Mint Sauce With Yogurt?

This hassle-free recipe is just what you need to compliment your menu with light, minty flavors. Below are some ideas to get you started:

Meat dishes
- With lamb: In the mood for a classic? Lamb with yogurt mint sauce perfectly balances this succulent, grassy meat with bright, fresh flavors. For example, this mint yogurt sauce makes an exquisite pair with my Roasted Rack of Lamb, Grilled Lamb Rack, and even individual lamb chops if you want a smaller portion size. Or, if you’re in need of a quick lamb dinner, my Pressure Cooker Lambs Shanks make an excellent pairing with this sauce.
- Chicken: People often use this Greek sauce for lamb, but it also makes a delectable condiment for countless other Mediterranean meat dishes. Succulent and tender, my Shish Taouk and Oven Chicken Kabobs expertly balance the delicate freshness of my mint dip with their smoky taste. Otherwise, you can drizzle this creamy sauce recipe over a Pita Chicken Wrap or pita sandwiches for a protein-filled meal you can enjoy at picnics, barbecues, and on-the-go meals.
- Beef: Savory, filling, and flavorful, my Kofte Meatballs and Oven Beef Kabobs are also delicious paired with this mint yogurt dipping sauce. Pour a helping of this light condiment over your hearty beef dish, or serve it on the side for a restaurant-ready menu that comes together in no time.
Dipping sauce: One of my favorite ways to use this versatile sauce is as a minted yogurt dip. It makes a delicious dipping sauce with roasted or grilled vegetables or as a part of a mezze platter with other dips like Hummus and Muhammara, of course, with pita bread on the side.
Dressing for salad: Because of its light, cool taste, this condiment makes a fantastic mint yogurt salad dressing—especially when you add a little water to thin out its base. Pair this tasty dressing with my Cucumber Greek Yogurt Salad for a refreshingly crisp side everyone can enjoy, or pour it over my Chicken Salad With Greek Yogurt for a hearty yet fresh dish that will delight any potluck.
Sandwiches and burgers: Mint yogurt dip isn’t only delicious alongside gourmet mains; it’s also a tasty topping for your favorite sandwich recipes! Spread this sauce on my Steak Sandwich for a juicy, hand-held meal. Or, if you’re in the mood for a vegetarian option, whip up a Bulgur Burger or Falafel Sandwich and top it with mint yogurt sauce for a Middle Eastern dish your dinner guests will love.
Vegetable dishes: If you’re looking for a deliciously nutritious dish, try spooning or drizzling this yoghurt and mint sauce over your favorite veggie sides. This light and creamy condiment perfectly accompanies my tender Sauteed Eggplant, or you can drizzle it over my Sauteed Mushrooms and Asparagus or Air-Fried Asparagus for a savory, flavorful side you can customize for any menu.

Expert Tips

It is no secret that this is a super simple recipe. However, during our recipe testing, we learned a few things that are worth noting to help you succeed on your first try:

Chop mint finely: The key to getting the freshest, most evenly distributed flavor is to chop your mint as finely as possible. Some versions of this recipe use a food processor to achieve a super-fine consistency, but I found this unnecessary. As long as you have a chopping board and a sharp knife, you should be able to get a similarly fine cut in your fresh mint.
Stir well: Because this lamb yogurt sauce uses fresh, wet, and dry ingredients, you must stir it thoroughly before serving. Doing so will help avoid clumpiness, give you a super-smooth texture, and ensure a more even distribution of flavor.
Experiment with seasonings according to your recipe: Whether you use this Greek yogurt sauce for lamb, chicken, beef kebabs, or any other dish, I recommend playing around with your seasonings and fresh herbs to best complement your menu. Some of my favorite additions are fresh dill, fresh parsley, and fresh cilantro—all of which offer uniquely refreshing, earthy, and grassy notes.
Adjust consistency: To make it thicker, add a little more yogurt to the sauce. However, if you prefer a thinner consistency—as you might for a salad dressing or drizzly topping—add a little bit of water to your mixture.
Let it rest: If you have the time, I highly recommend letting this mint sauce rest for 30 minutes in the fridge before using it. This resting time will allow the ingredients to more thoroughly infuse the sauce, leading to a deeper, more complex flavor profile.

FAQs

Want to know more about this tantalizingly cool sauce? Below, you’ll find answers to all your questions, from alternative preparation methods to consistency adjustments.

How is this yogurt mint sauce different than Indian mint sauce served at Indian restaurants?

True, both yogurt mint sauce and Indian mint sauce are yogurt-based sauces that use fresh mint to get their iconic cool taste. However, the Indian version—a popular condiment at Indian restaurants—includes additional ingredients, such as fresh cilantro, lemon juice (or lime juice), green chilies, cumin, sugar, and salt, to achieve a brighter, more herbaceous base.

How do you thicken mint yogurt sauce?

Try adding more yogurt to your mixture to thicken your yogurt and mint sauce. Conversely, if you want to thin out your sauce, add a bit of water to your bowl.

How to make mint yoghurt with mint sauce?

A great way to cut down on extra prep time when making this yogurt mint sauce recipe is to begin with English mint sauce (either from the store or homemade). Then, add 2-3 tablespoons of this pre-made sauce to your Greek yogurt, stir, and enjoy!

If you try this Mint Yogurt Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It will be a great help to others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Mint Yogurt Sauce Recipe

Yogurt mint sauce is a quick, easy, and flavorful condiment to serve with lamb, chicken, beef, or simple roasted vegetables. While we are making it as a sauce here, by making small adjustments you can easily turn it into a dip or dressing as well.

Course Condiment/Sauce

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings cup

Calories 154kcal

Author Aysegul Sanford

Ingredients

1 cup plain full fat Greek yogurt
½ cup fresh mint leaves loosely packed and finely chopped
2 tablespoons lemon juice freshly squeezed
2 garlic cloves minced or pressed through a garlic press
½ teaspoon kosher salt plus more to taste
1/8 teaspoon black pepper

Instructions

Place yogurt, mint, lemon juice, garlic, salt, and black pepper in a small mixinf bowl and whisk until fully combined.
Taste for seasoning and adjust if necessary.
You can use it right away or store it in a jar with a tight-fitting lid and refrigerate it for up to 5 days.

Notes

Yields: This recipe makes one cup of sauce. You can easily multiply the recipe based on what you are serving it with. The nutritional values below are for the whole recipe.
Fresh mint: I used store-bought fresh mint, but if you are growing your own, you can use peppermint or spearmint to make this recipe.
Storing leftovers: Store leftovers in an airtight container in the fridge for up to 5 days. Be sure to give it a good whisk and taste for seasoning before serving.

Nutrition

Almond Flour Carrot Muffins

Aysegul Sanford — Tue, 26 Mar 2024 15:38:48 +0000

It is no secret that I love baking with almond flour, which explains why I have so many almond flour muffin recipes on this site. If you were wondering, some of my favorites include Apple Almond Flour Muffins, Almond Flour Zucchini Muffins, and Blueberry Almond Flour Muffins.

These carrot almond flour muffins are the newest addition to the collection. They are gorgeous little gems you can make whenever you are craving carrot cake, but with less than half the effort and the same delicious results.

Ingredients

Almond flour carrot cake muffins require just a handful of simple ingredients from the grocery store. We will need the following:

Almond flour: Superfine almond flour or almond meal (ground almonds with skins) can be used interchangeably. The only difference is that these gluten-free muffins will be a bit denser if you decide to use almond meal. If you live in an area where you can’t get your hands on almond flour, you can follow my guide on How to Make Almond Flour at Home. If you are buying it from the store, I recommend Bob’s Red Mills and Blue Diamond almond flour (affiliate links.)
Baking powder: Baking powder is the magical leavening agent that gives these muffins their lift. If you follow a strict paleo diet, you can replace the baking powder with ½ teaspoon baking soda mixed with 1 teaspoon cream of tartar.
Ground cinnamon: Cinnamon adds a delicate background warmth. If you prefer a more spicy carrot cake muffin recipe, you can also add a pinch or two of ground ginger, ground nutmeg, or ground cardamom.
Kosher salt: Kosher salt or sea salt enhances the flavor.
Oil: Any vegetable oil will do. I like melted coconut oil, but avocado oil or light olive oil will also work.
Coconut sugar: Coconut sugar keeps the recipe refined sugar-free, but brown sugar can also be used. For a keto diet, use an equal amount of monk fruit sweetener.
Eggs: Three large eggs may seem like a lot, but we need the extra binding ability for structure and stability. I recommend sticking to whole eggs, rather than using an egg replacer like flax eggs. And it is best if they are at room temperature.
Vanilla extract
Grated carrots: Peel and grate fresh carrots using the large holes of a box grater. Depending on their size, you will need roughly 2 large carrots. For best results, I recommend weighing the grated carrots to ensure the right texture.
Nuts: Toasted walnuts or chopped pecans are classic with carrot muffins.
Raisins: Be sure to pick up a no-sugar-added bag. Both regular or golden raisins would work. I recommend chopping them into small pieces for even distribution.

How to Make Carrot Muffins with Almond Flour?

Carrot almond flour muffins are a quick and easy way to satisfy the carrot cake lover in all of us. Here are the step-by-step instructions and photos on how to make almond flour carrot muffins:

Preheat oven: Place the oven rack in the middle position and preheat the oven to 350 degrees F (177 C). Line a 12-cup muffin tin with parchment paper muffin liners.
Mix dry ingredients: In a large mixing bowl, stir together almond flour, baking powder, cinnamon, and kosher salt.
Whisk wet ingredients: In another large bowl, whisk together coconut oil, coconut sugar, eggs, and vanilla extract until fully incorporated.
Make muffin batter: Pour the wet ingredients into the dry and mix with a rubber spatula until just combined.

Add carrots and mix ins: Gently fold in the grated carrots, chopped walnuts, and golden raisins until evenly distributed.
Fill muffin pan: Portion the batter into the prepared muffin cups with a large ice cream scoop all the way to the top. Please be aware that this muffin batter makes 11 muffins.
Bake muffins: Bake for 23-25 minutes, until golden brown and a toothpick inserted in the center of a muffin comes out clean or the center springs back to the touch.
Cool: Allow to cool in the pan for 5 minutes, then transfer to a wire rack. Let them cool for at least 15-30 minutes before serving.

How to Store, Freeze, & Reheat?

While gluten free carrot muffins don’t require much effort, we don’t want these delicious snacks going to waste. Here are my best storage tips for maximum freshness:

Storage: Paleo carrot cake muffins will keep in an airtight container at room temperature for up to 2 days. However, because they are so moist, I like to store them in an airtight container in the fridge, where they will last up to 5 days.
Freeze: Transfer them to a freezer bag, label, date, and freeze for up to 2 months. Just make sure to push out all the air to prevent freezer burn. Thaw in the fridge overnight.
Reheat: While you can eat these healthy carrot cake muffins cold, if you prefer them warm, pop one in the toaster oven on low heat for 5 minutes or a quick 10-15-second burst in the microwave.

How to Serve Them?

These almond carrot cake muffins are perfect just as is with a hot cup of coffee or tea. But if you want to jazz them up a bit, I like to serve them in any of the following ways:

Carrot Cake Cupcakes: Top with a generous amount of Cream Cheese Frosting with Maple Syrup to get the carrot cake feel.
Nut Butter: A swirl of almond butter on top or once sliced in half would be delicious.
Glaze: In a small bowl, melt 2-4 tablespoons of coconut butter in the microwave and drizzle it over the tops of the muffins. The glaze will set as the coconut butter cools.

Expert Tips

Here are my expert tips on how to make the best almond flour carrot muffins recipe:

Almond flour baked goods tend not to rise as much as regular muffins: Most people expect baked goods made with almond flour to rise as much as those made with all-purpose or whole wheat flour. However, since almond flour is heavier, you don’t get the same dome effect as you would with muffins made with other flours. This doesn’t mean that these gluten-free carrot cake muffins don’t rise at all, but I wanted to mention it to set the expectations.
Use parchment paper liners for easy removal: Almond flour has a higher fat content, and I find muffins made with almond flour stick to paper liners. Use parchment paper liners (affiliate link) for no sticking.
An ice cream scoop ensures even size muffins: The key to evenly baked muffins that do not overflow during baking is evenly portioning the batter. An ice cream scoop (affiliate link) ensures the same amount every time. You have the option to grease the ice cream scoop to aid in releasing the muffin mixture into the liners, but it is not necessary.
Frost after they come to room temperature: If you are planning to frost them, make sure to cool completely to room temperature, or the frosting will melt right off. Chilling them in the refrigerator after frosting also helps to set the structure.

FAQs

Can I replace all purpose flour with almond flour?

No, almond flour works much differently than all-purpose flour and lacks the structure-building gluten. This recipe was specifically written for almond flour.

Why do almond flour baked goods not rise?

Almond flour baked goods have a tendency not to rise as high as their gluten-containing counterparts because almond flour lacks gluten and has a much higher fat and moisture content when compared to wheat flour.

If you try this Almond Flour Carrot Muffins recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Almond Flour Carrot Muffins Recipe

These Almond Flour Carrot Muffins are the perfect breakfast or light snack to treat yourself. Quick and easy to make, they are gluten, dairy, and refined sugar free.

Course Dessert, Healthy Snacks

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 214kcal

Author Aysegul Sanford

Equipment

Ingredients

1 ½ cups almond flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ cup coconut oil melted and cooled
½ cup coconut sugar
3 large eggs room temperature
½ teaspoon vanilla extract
1 ½ cup grated carrots approximately 2 large carrots – 170 gr
¼ cup toasted walnuts or pecans, roughly chopped
½ cup raisins finely chopped

US Customary – Metric

Instructions

Adjust the oven rack to the middle position and heat the oven to 350 degrees F (177 C). Line a 12-cup muffin tin with parchment muffin liners and set it aside.
In a large bowl, whisk together the almond flour, baking powder, cinnamon, and kosher salt until combined. Set aside.
In another large bowl, whisk together coconut oil and coconut sugar until combined.
Add the eggs and vanilla extract and whisk until fully incorporated.
Add the wet ingredients to the dry and mix until combined.
Gently fold in the shredded carrots, chopped walnuts, and raisins.
Using a greased large ice cream scoop, portion the batter into each parchment-lined muffin cup all the way to the top*.
Bake for 23-25 minutes until a toothpick inserted in the center of a muffin comes out clean or the center springs back to the touch.
Remove and let them cool for at least 15-30 minutes before serving.

Video

Notes

Yields: This recipe makes 11 muffins*. The nutritional values below are per muffin.
Frosting: You can turn these into cupcakes by frosting them with our maple sweetened cream cheese frosting. However, I recommend making sure to bring them to room temperature before frosting.
Storage: These muffins can be kept in an airtight container at room temperature for up to 2 days. However, because they are so moist, I like to store them in the fridge (in an airtight container,) where they will last up to 5 days.
Freeze: Transfer them to a freezer bag, label, date, and freeze for up to 2 months. Just make sure to push out all the air to prevent freezer burn. Thaw in the fridge overnight.
Reheat: While you can eat them cold if you prefer them warm, pop one in the toaster oven on low heat for 5 minutes or a quick 10-15-second burst in the microwave.

Nutrition

Roast Rack of Lamb with Garlic and Rosemary

Aysegul Sanford — Mon, 25 Mar 2024 17:44:13 +0000

This roasted rack of lamb recipe is undeniably delectable, with a succulent interior and crisp, flavorful exterior. If you want even more of the earthy, robust taste of lamb, you’re in luck!

Grilled Rack of Lamb brings an incomparable smokiness to this meat, giving you the ultimate cookout menu. Or, if you want a more hands-off cooking method, my Pressure Cooker Lamb Shanks will give you fall-off-the-bone meat, finished with a red wine gravy that will have everyone at the table asking for seconds.

Ingredients

This recipe for rack of lamb uses a handful of simple ingredients to achieve its bold, succulent taste. To make your cooking even easier, I’ve also created an herb crust that doubles as a quick marinade, cutting your prep time in half.

Rack of Lamb

I used two whole Frenched racks of lamb for this recipe, each weighing about 1 – 1 ½ lbs.—the perfect portion size for four people. I usually buy this cut from Costco, which tends to sell Australian racks of lamb, though you may also purchase American (AKA domestic-grown) lamb if preferred.

Furthermore, I also used a French-trimmed rack of lamb, which refers to the removal of the excess meat and cartilage from the rack’s bones, thereby exposing their ends. Though this trimming process doesn’t affect the lamb’s overall taste or cooking, it does result in a cleaner, more professional presentation, and it makes it easier to locate where to cut during the slicing process.

If your local butcher hasn’t already done so, they can French-trim your meat, or you can do it yourself.

When preparing the rack of lamb for roasting, consider trimming the excess fat (known as the fat cap) from the top. While this is an optional step, during our recipe testing, I’ve learned that leaving all the fat on can result in a rack of lamb that feels too greasy.

A sharp knife will do the job nicely, allowing you to remove some of the extra fat and the silver skin. With that being said, it is important not to remove all the fat, as keeping some ensures the lamb remains juicy and flavorful.

Alternatively, you can leave the fat cap on. However, if you do so, I recommend scoring the meat using a sharp chef’s knife. To do so, gently slice through the fat to create a crosshatch pattern, being careful not to penetrate the meat itself.

This technique not only aids in the adherence of the marinade but also facilitates the rendering of fat during cooking. As a result, your roasted rack of lamb remains juicy and succulent.

Marinade Ingredients

Vegetable oil: Because this recipe requires you to roast your lamb at high temperatures, select an oil with a high smoke point, such as olive oil (you can use extra virgin olive oil if that is all you have) or ghee.
Fresh garlic cloves: To give your roast lamb rack a deliciously robust, buttery taste, you’ll need about two tablespoons of pressed garlic, which is about 4 medium-sized cloves of garlic. However, be sure to use either pressed or extra-finely minced garlic, as larger chunks will burn in the high-heat oven. In a pinch, you may use garlic powder instead, but I found that fresh varieties had a deeper, more complex flavor.
Fresh rosemary: One tablespoon of fresh rosemary is all you need to ensure your lamb’s crust has an aromatic infusion of woodsy, herbaceous flavors. I recommend finely chopping your rosemary before adding it to your seasoning mixture. This way, it can better release its flavor and coat your lamb rack more evenly.
Fresh parsley: Colorful, fresh, and light, fresh parsley is one of my favorite ways to balance the stronger flavors of this lamb marinade. You’ll need one cup of loosely packed fresh parsley, which yields about ¼ cup of finely chopped parsley.
Lemon zest and juice: These citrusy ingredients lend this garlic-crusted rack of lamb bright, zesty undertones—but that’s not all! Lemon also does wonders for tamping down any gamey flavor in your lamb, leaving it with a fresh yet savory finish.
Kosher salt and black pepper

Other Seasoning Options

Though I use a garlic-rosemary marinade to season my lamb rack, there are many other flavor combinations to try! Below are a few foolproof flavorings that will give your recipe a smoky, spicy, or zesty finish.

Dry rub: Looking for a tasty dry rub for your rack of lamb? You can easily make a Mediterranean rack of lamb using my Mediterranean Spice Blend, which expertly balances bright and earthy flavors of natural ingredients like oregano, dill weed, and basil. Or, if you’re in the mood for a spicy-sweet profile, Middle Eastern 7 Spice comes together in just five minutes with delicious additions like cumin, nutmeg, and ground cinnamon.
Other fresh herbs: If you can’t get fresh rosemary, feel free to experiment with other fresh herbs. I also like fresh thyme in this recipe.
Mustard: Tangy with a spicy finish, mustard is a great addition to the basic marinade we are using here. If you prefer to make your rack of lamb recipe with mustard, add one tablespoon of Dijon mustard to the marinade for a bold burst of flavor.

How to Roast Rack of Lamb in Oven?

If you want to look like a gourmet chef without spending hours in the kitchen, roasting a rack of lamb in the oven is the way to go! These step-by-step instructions will guide you through this super-easy recipe, ensuring your lamb is as flavorful, tender, and juicy as possible.

Prepare the rack of lamb: Use paper towels to pat dry all sides of the meat, then season the lamb rack by sprinkling its entire surface with kosher salt and pepper. (Please note, too, that washing your lamb before cooking is unnecessary, as the rinsing process may spread unwanted bacteria, and the oven’s high heat will kill off the meat’s bacteria naturally.)
Prepare the marinade: In a small bowl, whisk together the olive oil, garlic, rosemary, parsley, lemon zest, and lemon juice. Set the mixture aside.
Marinate the rack of lamb: Spread the wet rub over the lamb’s top “fat cap” and sides, then cover it loosely with stretch film. Let the coated rack sit on the counter for 30-60 minutes. Alternatively, transfer the coated meat to an airtight container, place it in the refrigerator, and let it marinate overnight.
Prep the oven: Preheat the oven to 450 degrees F. (230 degrees C.). Then, line a baking sheet with parchment paper or aluminum foil.

Arrange the lamb: Place the marinated rack of lamb on the baking sheet with the fat cap facing up.
Roast: Bake the marinated rack of lamb for 18-20 minutes until the internal temperature at the thickest part of the meat reaches 125 degrees F. for medium rare, 21-24 minutes for 135 degrees F. for medium, or 25-27 minutes for 145 degrees F. for medium-well. Keep in mind that—as the meat rests—it will continue cooking, usually increasing the internal temperature by 4-5 degrees F.
Let the lamb rest: Remove the meat from the oven and let it rest under a loose tent of tin foil for 10-15 minutes.

Slice and serve: For slicing your herb-crusted rack of lamb with ease, it’s best to begin cutting from the backside. Cutting from the front often meets with resistance. Place the roasted rack on a cutting board with the meat side down and the ribs pointing up. Make a preliminary cut in between the bases of the rib bones using a sharp knife. When you flip the rack over and stand it vertically for slicing, you will find your knife glides through the ribs effortlessly without any resistance. As a result, you end up with smooth and clean cuts for beautifully presented lamb chops. Once sliced, transfer the baked lamb rack to a serving platter and enjoy!

Rack of Lamb Oven Cooking Times and Temperature Chart

Wondering how long to roast a rack of lamb in the oven? You’re not alone! Cooking meat in the oven might seem tricky, given the carry-over cooking, resting time, and temperature-gauging techniques necessary. Follow our pointers below to cook the perfect rack of lamb regardless of your doneness level.

Before we talk about the ideal cooking time and temperature, there are three important things to keep in mind:

Weight of the cut: As you begin thinking about your ideal rack of lamb cooking time, I encourage you to consider the weight of your cut first. For this recipe, I used two racks of lamb, each weighing about 1 – 1 ½ lbs., and I roasted them for 18-25 minutes at 450 degrees F. (depending on the level of doneness.) However, because there’s a direct correlation between cooking time and weight, if you have a lighter or heavier cut, you should adjust your timing accordingly.
Carry-over cooking: Keep in mind that your meat will continue to cook once you remove it from the oven. This process, often called “carry-over cooking,” will raise your lamb’s internal temperature by 4-5 degrees F. after it’s out of the oven. Therefore, I recommend removing the rack of lamb from the oven when its internal temperature reaches 4-5 degrees F. below your ideal final temperature.
Oven temperature: In terms of what temperature to cook a rack of lamb, I found that a high-heat oven—450 degrees F.—is the way to go. This high heat ensures that the outer edge of the lamb cooks to a crisp crust while also thoroughly roasting the body of the meat.

Below, you’ll find a chart in which I detail the rack of lamb cooking temperatures and times to achieve your ideal level of doneness. The USDA recommends cooking lamb to a minimum of 145 degrees F. (63 degrees C.) to ensure maximum food safety. However, you may adjust this temperature depending on how you like your meat, whether it be medium-rare, medium, or medium-well.

No matter what level of doneness you’re aiming for, I highly encourage you to use an instant-read thermometer inserted into the center of the meat to get the most accurate gauge.

Level of Doneness	Approximate Cooking Time at 450 degrees F.	Pull Out When the Internal Temperature Reaches	Final Serving Temperature
Medium-rare	18-20 minutes	120-125 degrees F. (49-51 degrees C.)	130 degrees F. (54 degrees F.)
Medium	21-24 minutes	130-135 degrees F. (54-57 degrees C.)	140 degrees F. (60 degrees C.)
Medium-well	25-27 minutes	140-145 degrees F. (60-63 degrees C.)	150 degrees F. (66 degrees C.)

How to Make Ahead, Store, and Reheat?

This rosemary garlic lamb rack is a weeknight must, given its delicious flavor and effortless prep. However, if you want to save this tasty dish for later, these storage tips will ensure your meal prep game is on point.

Make ahead: To get a headstart on this recipe, start by seasoning and marinating the meat up to 24 hours in advance. You can then store your lamb in the refrigerator in either an airtight container or a Ziplock bag with as much air removed as possible. Then, all you need to do is remove the meat from the fridge 30-60 minutes before cooking and roast the rack of lamb once it reaches near-room temperature.
Store: When storing the leftovers of this herb-crusted roast rack of lamb, I recommend keeping it unsliced to retain as much juice as possible—especially while reheating. However, if you’ve already cut your meat, that’s completely fine! Whether whole or sliced, you can store your meat in an airtight container in the fridge for up to 3-4 days.
Reheat: Some people prefer using a microwave to reheat the leftovers of a roast lamb rib rack. However, to ensure the most even, ideal temperature throughout your meat, I recommend heating it in a low-heat oven (275-300 degrees F.) for 5-10 minutes or until warmed to your liking.
Freeze: If you want to store your baked rack of lamb for longer, you can freeze it for 2-3 months. You can freeze it either whole or sliced, as long as you store it in a freezer-safe Ziploc bag with as much air removed as possible. Then, thaw the frozen lamb overnight in the fridge and reheat it when you’re ready to eat.

What to Serve with Roasted Rack of Lamb?

The best rack of lamb recipe is one you can pair with dozens of other delicious sides and accompaniments. This tasty list contains all my favorites, from creamy dips to nutritious veggies.

Yogurt-based sauces: Creamy, light, and flavorful, yogurt-based sauces expertly counter the more robust, meatier base of this roasted lamb rack. Tzatziki and Yogurt Dill Sauce both offer a tangy, garden-fresh taste. Or, if you’re looking for more robust flavors, Mint Yogurt Sauce and Horseradish Yogurt Sauce have a bolder profile, offering fresh, spicy, and even tart undertones—with minimal prep time!
Mint sauce: British mint sauce is a classic pairing with a rack of lamb. This iconic combination helps cut through the richness of the lamb, cleansing the palate and enhancing the overall taste of the dish. Alternatively, you can also serve it with Mint Chimichurri Sauce for another herby twist.
Butter sauces: If you want to take this easy recipe for a rack of lamb to the next level, the solution is clear: butter! Rich, creamy, and decadent, my Baked Garlic Butter offers a delectable spread you’ll want to spread on everything from roasted meats to crusty breads. If you’re in the mood for a saucier recipe, my Butter Garlic Sauce takes less than ten minutes to make and infuses each bite with a full-bodied, herby-yet-sumptuous taste.
Potatoes: One of the greatest ways to transform this lamb rib roast recipe into a full menu is by serving it alongside a hearty plate of potatoes. Air Fryer Baby Red Potatoes are a rustic and savory side that makes for a highly servable, picture-perfect spread. Otherwise, my Rosemary Mashed Potatoes are a no-brainer for anyone in the mood for a luscious, smooth, and buttery side you’ll want to spoon right out of the pot.
Vegetables: If you prefer a lighter side dish, Roasted Asparagus offers a tender, garlicky side bursting with fresh green color, while Sauteed Eggplant is a simple, twenty-minute side that you can customize with cheesy, herby, or oniony additions. In fact, any of my eggplant recipes would compliment this rosemary garlic rack of lamb, whether you’re looking for a fresh, savory, crispy, or gooey dish.

Expert Tips

While the recipe for this Frenched lamb rack is pretty straightforward, during our recipe testing, I learned a few things that I think will help you as you make your own and get perfect results on your first try.

Remove meat from the fridge 30 minutes before cooking: Whenever you’re cooking meat, it’s a best practice to let it come closer to room temperature before putting it in the oven. This pre-roast resting time ensures the entire cut warms evenly so the colder insides aren’t undercooked. If you add my rack of lamb marinade to the meat and let it sit on the counter for 30-60 minutes before cooking, you don’t need to worry about this step. However, if you let your lamb marinate overnight in the refrigerator, I recommend removing it from the fridge at least 30 to 60 minutes in advance.
Chop herbs and garlic finely: During the recipe testing, as I tried to create the perfect marinade for a rack of lamb, I learned that it is important to chop everything as finely as possible. This is especially important when it comes to garlic. If you leave big pieces of garlic in the marinade, they can burn easily when cooked in a very hot oven. Therefore, I recommend chopping both the herbs and garlic as finely as possible before mixing them with oil and spreading them on the lamb rack. If chopping by hand sounds like too much work, and if you own one, you can use a mini food processor instead.
Use a meat thermometer: The best way to tell a rack of lamb’s doneness is to use a meat thermometer, as it will accurately and precisely tell you your meat’s internal temperature. To effectively use a meat thermometer on a rack of lamb, slide the probe deep into the center of the meat, being sure to avoid touching the bones.
Let it rest: As with other high-end cuts like Prime Rib and Beef Tenderloin, resting time is critical to getting the best temperature, flavor, and juiciness from your oven-baked rack of lamb. After you remove the meat from the oven, cover it loosely with a tent of aluminum foil for 10-15 minutes. Firstly, this time will allow the lamb’s juices to redistribute throughout the meat, ensuring maximum succulence. Plus, resting will ensure the meat reaches your desired temperature, as the carry-over heat from the oven will continue cooking the meat, raising its temperature to your preferred doneness.
Searing rack of lamb: If you’ve looked at other recipes for lamb, you might have noticed that some people suggest first searing the rack of lamb on the stove and then finishing it in the oven. Some even do it the other way around, using a reverse-sear method. While those are good ways to cook lamb, I found that pan-searing was an unnecessary step. Roasting the room-temperature lamb in a high-temperature oven for a short period of time worked well and delivered a perfectly cooked herb-crusted rack of lamb.
Broiling: When testing this recipe, I didn’t find broiling the rack of lamb necessary, as the lamb’s fat cap already results in a nice crust when baked in a high-heat oven. However, if you want to make this crust even more pronounced, you may broil your roast during the final 1-2 minutes of its roasting time.

FAQs

Should a rack of lamb be roasted fat side up or down?

I recommend cooking a rack of lamb in the oven with the fat side facing up. This way, the fat has greater exposure to the oven’s heat, resulting in a crispier, more luscious crust, and the top fat cap will also help protect the meat from overcooking.

How long to cook a rack of lamb at 450 degrees F.?

When baking a rack of lamb, it’s important to note how large your cut is, as cooking time depends upon how much meat is on each rack. That said, I roasted my two racks of lamb for 20-25 minutes at 450 degrees F., as they were about 1 – 1¼ lbs. each. However, this time may also change depending on whether you want your lamb medium-rare, medium, or medium-well.

Other Lamb Recipes You Might Like:

If you try this garlic-crusted roasted rack of lamb recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Roast Rack of Lamb Recipe with Garlic and Rosemary

Make this Garlic and herb-crusted roasted rack of lamb recipe for a show-stopping Easter dinner, Christmas feast, or a simple Tuesday meal. First, marinate Frenched lamb racks with a garlic and rosemary marinade and then roast them in the oven. With only 20 minutes of hands-on time, this recipe is surprisingly easy to make.

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 20

Cook Time 25

Resting time 10

Total Time 55

Servings servings

Calories 412kcal

Author Aysegul Sanford

Ingredients

2 racks lamb Frenched – 1 to 1 ½ pounds each – trimmed off fat*
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons olive oil
4 cloves garlic finely minced or pressed (~ 2 tablespoons)
1 tablespoon fresh rosemary minced
1 cup parsley finely chopped, loosely packed
½ teaspoon lemon zest
1 tablespoon lemon juice

Instructions

Pat dry all sides of the racks of lamb. Sprinkle the kosher salt and pepper over all sides of the lamb meat.
To make the marinade, combine olive oil, garlic, rosemary, parsley, lemon zest, and juice in a small bowl.
Spread the herb mixture on the top and sides of the frenched lamb racks. There is no need to put any marinade on the back side.
Cover loosely with stretch film and let it sit on the counter for 30 to 60 minutes. Alternatively, you can place the rack of lamb in an airtight container and let it marinate overnight.
When ready to roast, preheat the oven to 450 degrees F (230 C). Line a baking sheet with parchment paper or aluminum foil.
Place the racks of lamb with the fat cap up on the baking sheet.
Roast until it reaches your desired level of doneness. For medium rare, cook it until the internal temperature of the thickest part of the meat registers 125 degrees F. for 18-20 minutes. For medium, cook it until it registers 135 degrees F, 21-24 minutes. And for medium-well, roast it until it registers 145 degrees F, 25-27 degrees F. Keep in mind that there will be 4-5 degrees carryover cooking while resting, which will help the lamb reach its ideal temperature based on your doneness preference.
Loosely tent with foil and let it rest for 10-15 minutes.
When ready to slice, it’s best to begin cutting from the backside. Cutting from the front often meets with resistance. To do so, position the rack with the meat side down and the ribs pointing up. Make a preliminary cut in between the bases of the rib bones. Flip the rack over and stand it vertically. Your knife should glide through the ribs without any resistance.
Transfer the lamb chops onto a serving platter and serve.

Video

Notes

Yields: Each lamb rack includes eight chops, which is ideal for four adults, each having four chops. The nutritional values below are per serving.
Trimming: I recommend trimming some of the fat on the fat cap using a sharp knife. The blog post contains more information and how-to photos about this, should you need them.
The weight of the lamb racks: For best results, purchase a Frenched rack of lambs that are equal in size (as much as possible.) Also, keep in mind that you’ll lose some of the weight after trimming it.
Make ahead: To get a headstart on this recipe, start by seasoning and marinating the meat up to 24 hours in advance. You can then store your lamb in the refrigerator in either an airtight container or a Ziplock bag with as much air removed as possible. Then, all you need to do is remove the meat from the fridge 30-60 minutes before cooking and roast the rack of lamb once it reaches near-room temperature.
Store: When storing the leftovers, I recommend keeping them unsliced to retain as much juice as possible—especially while reheating. However, if you’ve already cut your meat, that’s okay. Whether whole or sliced, you can store your meat in an airtight container in the fridge for up to 3-4 days.
Reheat: I recommend heating the leftovers in a low-heat oven (275-300 degrees F.) for 5-10 minutes or until warmed to your liking.
Freeze: You can freeze the leftovers either as a whole or sliced. Place them in a freezer bag, remove as much air as possible and store in the freezer for up to 3 months. Then, thaw the frozen lamb overnight in the fridge and reheat it when you’re ready to eat.

Nutrition

Deviled Egg Potato Salad

Aysegul Sanford — Fri, 22 Mar 2024 13:36:35 +0000

There are so many versions of potato salad, like Red Potato Salad and Potato Caper Salad. But I like to think this deviled potato salad recipe is a step above the rest. Thanks to layers of flavors, textures, and unmatched tanginess, it’s an old-fashioned potato salad recipe with the volume turned up.

If you are a serious potato salad fan and you’ve always loved Resers Deviled Egg Potato Salad, now is your chance to make it right at home.

Ingredients

This recipe for deviled egg potato salad combines the main ingredients for deviled egg filling and creamy boiled potatoes. Here’s a look at what we need:

Potatoes: The best potatoes for potato salad are waxy potatoes, like Yukon gold, red potatoes, or baby potatoes, which hold their shape better than starchy potatoes like russet potatoes. Avoid potatoes with green spots or sprouts, as this indicates potatoes that are old and have lost their flavor and moisture.
Hard-boiled eggs: Hard-boiled egg yolks create the base for the deviled egg dressing, and the cooked egg whites are added to the salad. Keep reading to learn how to make perfect hard-cooked eggs at home.
Green onions: We are using scallions for the filling and bright green chives for garnish. Both provide that extra layer of savory flavor.
Celery: Celery gives the potato salad crunch and color.
Sweet relish: Sweet pickle relish is a classic in salads like this, so that’s what we used. The sweet, tangy, and briny flavor is impossible to replicate. If you prefer a less sweet flavor, use dill relish, finely chopped dill pickles, or olives.
Paprika: A final sprinkle of paprika or smoked paprika celebrates the deviled egg and it adds such beautiful color.
Mayonnaise: I like to use avocado oil mayonnaise, which gives it a creamy, slightly sweet flavor.
Greek yogurt: Greek yogurt lightens up the dressing so the eggs and potatoes are not weighed down. In a pinch, sour cream can be a good substitute.
Garlic: One fresh garlic clove adds a punchy bit, but if you like your potato salad garlicky you can up it to two cloves.
Apple cider vinegar: We used apple cider vinegar, but white wine vinegar would also work.
Dijon mustard: Dijon mustard adds a zesty punch and elevates the dressing even further. Yellow mustard can also be used if that is all you have on hand.
Seasonings: A simple blend of Kosher salt and black pepper allows the rest of the ingredients to shine. Feel free to add a dash of cayenne pepper or red pepper flakes for a little kick. Or, have fun with different things like celery seed, old bay seasoning, or creole seasoning.

Optional Add-Ins & Substitutions

Lemon juice: Replace the apple cider vinegar with lemon juice for a fresh citrus kick.
Pickled red onion: Pickled Red Onions add another layer of tangy sharpness and a vibrant pop of color.
Bacon: Although the recipe is vegetarian, the addition of chopped Baked Turkey Bacon or regular bacon would be nice.
Herbs: Fresh herbs like parsley would be a nice addition, too.
Peppers: If you have it, a small amount of diced red bell pepper or pimento peppers would also work nicely in this recipe.

How to Make Hard Boiled Eggs for Potato Salad?

The key to deviled egg potato salad vs regular is the eggs, of course. We want fresh, high-quality eggs with deep orange-yellow yolks that promise a rich flavor. For easy-peel hard-boiled eggs, follow these steps:

Place the eggs in a large pot with cold water, ensuring that they are submerged in water by about 1 inch.

Set the pot on medium-high heat and bring to a boil, then immediately turn the heat off, cover, and let sit for 11-13 minutes.
Next, carefully remove the eggs from the pot to an ice bath, letting them chill for 5-10 minutes, and drain.
When ready to peel, lightly tap each egg on a flat surface to crack the eggshell. Then, gently begin peeling the egg, starting from the bottom, where there is typically an air pocket. Continue with the rest of the eggs.

How to Make Deviled Eggs Potato Salad?

Now, the fun begins! Here are the step-by-step instructions on how to make this potato salad deviled egg recipe:

Boil potatoes: In a large pot, place the cubed potatoes and cover with cool water by 1-inch. Bring to a boil over medium-high heat, then reduce the heat to medium, and cook until the potatoes are fork tender, about 15-20 minutes.
Drain potatoes: Drain the cooked potatoes in a colander and place them into a large mixing bowl to cool.
Mash egg yolks: Slice the eggs in half lengthwise. Remove the cooked egg yolks and place them in a small bowl. Mash with the back of a fork until completely smooth, breaking up any large lumps.

Prep egg whites: Cut the cooked egg whites into 1-inch cubes.
Make the dressing: Into the bowl with the mashed egg yolks, add the mayonnaise, Greek yogurt, garlic, apple cider vinegar, Dijon mustard, Kosher salt, and pepper. Whisk until thoroughly combined.
Assemble the salad: Place the now-cooled potatoes, chopped egg whites, scallions, celery, and sweet relish into a serving bowl. Gently stir to combine.
Add dressing: Drizzle generously with the dressing and give it a gentle toss. Adjust the seasoning to your desired taste. If you have the time, cover it with stretch film and chill it for an hour in the fridge.
Garnish: Sprinkle the salad with paprika and chives. Enjoy!

How to Make Ahead & Store Leftovers?

Hard-boiled egg potato salad is a delicious make-ahead recipe, and leftovers are stored beautifully in the fridge. Here are my best make-ahead and storage tips:

Make Ahead: Prepare the recipe as instructed, but do not add the paprika or chives. Store it for up to 2 days in an airtight container with a tight-fitting lid. When ready to serve, transfer to a serving dish, garnish, and enjoy.
Storage: Leftover potato salad with boiled eggs will keep in an airtight container in the fridge for up to 3 days. The potatoes will absorb the dressing over time, so you may need to adjust the seasoning or add a touch more yogurt or mayo to bring it back to its original consistency.

Expert Tips

While the recipe is pretty straightforward, we learned a few things during our recipe testing. Below are a few helpful tips on how to make the best-deviled egg potato salad recipe:

Don’t overcook the potatoes: We want the potatoes to still hold their shape for optimal taste and texture. Overcooking the potatoes will result in a mushy potato salad.
Option to toss the dressing while the potatoes are still warm: During testing, we found that you can toss the dressing with the potatoes while they are still warm since warm potatoes better absorb all the flavors.
Be gentle when mixing the potatoes: Since we’ve done our best not to overcook the potatoes, it’s important to have a gentle hand when mixing so that they don’t smush or lose their texture.
Make it ahead of time: Boiled egg and potato salad is a wonderful make-ahead recipe as the flavors get better the longer they have to marry together. Allow the salad to sit in the refrigerator for at least 1 hour, or up to 2 days, before serving.
Enjoy cold or room temperature: I like it at cool room temperature, not fridge cold but also not warm. For best results, remove it from the fridge 30 minutes before serving.
Taste before serving: As with all homemade recipes, taste and adjust the seasoning before serving.
Garnish before serving: Just before serving, gently and evenly garnish with paprika and fresh chives to keep the garnishes’ color and integrity. Otherwise, they will get lost with the rest of the ingredients.
Keep it cool: If serving it during the summer (i.e., as a part of your Memorial Day or Labor Day menu), make sure it is kept chilled, whether this is over a large bowl of ice, in a cooler, or indoors. This is a mayo and egg-based dish, so we want to keep the ingredients as cool as possible in the hot summer months for optimal food safety.

FAQs

How long is deviled egg potato salad good for?

Homemade deviled egg potato salad will keep for up to 3 days in an airtight container in the fridge. If the potato salad thickens slightly, adjust the consistency with a spoonful of mayo.

Can you freeze deviled egg potato salad?

I do not recommend freezing potato salad with deviled eggs, as this will alter the texture of the potatoes and make the dressing runny.

If you try this Deviled Egg Potato Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Deviled Egg Potato Salad Recipe

This deviled egg potato salad recipe combines the rich, savory flavors of deviled eggs with creamy potatoes, drawing inspiration from Southern-style potato salads. It is made lighter by substituting some of the dressing with Greek yogurt. Perfect as a side dish for Easter, summer cookouts, or winter potlucks.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 364kcal

Author Aysegul Sanford

Ingredients

For The Salad:

2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes (or yellow potatoes)
8 hard-boiled eggs
2 stalks green scallions chopped
2 stalks celery finely chopped
2 tablespoons sweet relish
½ teaspoon paprika or smoked paprika
1-2 tablespoons chives or green onions or parsley – chopped

For The Dressing:

½ cup mayonnaise
½ cup full-fat Greek yogurt
1 garlic clove minced
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

Place the cubed potatoes in a large saucepan and cover with water. Put the lid on and bring the mixture to a boil over medium-high heat. Once boiled, turn the heat to medium and cook until the potatoes are fork-tender, 15-20 minutes.
Drain the potatoes thoroughly, place them into a large salad bowl, and set aside to cool.
Halve the hard-boiled eggs. Remove the cooked egg yolks and place them in a bowl. Using the back of a fork, mash them to break down any lumps.
Cut the cooked egg whites into 1-inch cubes and transfer them into a small bowl. Set aside.
To make the dressing, into the bowl containing the mashed egg yolks, add the mayonnaise, Greek yogurt, garlic, apple cider vinegar, Dijon mustard, kosher salt and pepper. Whisk until thoroughly combined.
To assemble the salad, place the now-cooled potatoes, chopped egg whites, scallions, celery and sweet relish into the serving bowl.
Drizzle the dressing over everything and give it a gentle toss. Adjust the seasoning to your desired taste.
Sprinkle the salad with paprika and chives (if using). Serve!

Notes

Yields: The recipe makes approximately 6-7 cups of potato salad which is ideal for 6 servings as a side dish. The nutritional values below is per serving.
Make-Ahead Instructions: Prepare the recipe as instructed, but do not add the paprika or chives. Store it in an airtight container in the fridge for up to 2 days. When ready to serve, transfer to a serving dish and garnish with paprika and chives.
Storage: Leftover potato salad can be kept in an airtight container in the fridge for up to 3 days. The potatoes will absorb the dressing over time, so you may need to adjust the seasoning or add a touch more yogurt or mayo to bring it back to its original consistency.

Nutrition

Air Fryer Fingerling Potatoes

Aysegul Sanford — Tue, 28 Nov 2023 16:41:25 +0000

Rich, buttery, and firm, fingerling potato recipes are a family favorite for us. If you feel the same way, you might like our Fingerling Smashed Potatoes as well.

Ingredients

Air-frying fingerling potatoes require only a handful of basic ingredients to achieve their tasty texture and incomparable flavor. Below is what you’ll need:

Fingerling potatoes: As the name suggests, you will need fingerling potatoes for this air fryer potato dish. Though you don’t need to peel your potatoes before using, be sure to remove any blemishes from the potato skin and cut the potatoes evenly—preferably halved lengthwise. While we used the yellow (one color) variety, this recipe would also work with colorful fingerling potatoes, which are usually sold at grocery stores during the holiday season.
Oil: I use olive oil to give my fingerling potatoes their thorough seasoning and crisp outsides. However, any other neutral-flavored vegetable oil, like avocado oil, will also work.
Parsley: Both fresh and dried parsley will give this fingerling potato recipe a five-star presentation and a pop of bright, garden-fresh taste.
Seasonings: I’ve found that the best seasoning mix for this dish is garlic powder, salt, and pepper—a simple, balanced, and savory combination. However, you can use other spices like paprika, ground cumin, and ground coriander if they match the flavor profile of the dish you are serving them with.

Substitutions and Other Seasoning Options

Garlic butter: My buttery Garlic Butter Sauce is an easy way to take these air-roasted fingerling potatoes to the next level and turn them into a restaurant-quality side. If you happen to have some on hand, simply use a tablespoon of it instead of using olive oil.
Parmesan cheese: Who can say “no” to the nutty, rich, cheesy taste of garlic parmesan fingerling potatoes? While I don’t recommend adding the cheese to the potatoes before air frying them, I highly recommend sprinkling them with cheese right after removing them from the air fryer. The residual heat will melt the cheese without burning it, allowing the potatoes to absorb its buttery flavor.
Lemon juice or vinegar: Give your fingerling potatoes an authentic English spin by drizzling them with lemon juice or vinegar. This simple addition adds a bright tang that immediately lightens the potatoes’ heartier base.
Spice mixture: The best way to customize this air-fried potato recipe is to use a spice mixture that matches the other dishes on your menu. Try flavoring your fingerling potatoes with my Blackening Seasoning for smoky, spicy, and bold Cajun flavors. Or, use Italian Seasoning or Mediterranean Spice Mix for a more herbaceous, zesty finish.
Fresh herbs: Sprinkling your air fryer fingerling potatoes with fresh rosemary or chopped thyme is an easy way to give this dish a sophisticated, herbal finish. However, many different herbs (i.e., fresh parsley, chives, sage, or cilantro) would also work if they match the flavors in your other dishes.

How to Cook Fingerling Potatoes in the Air Fryer?

Once you learn how to air fry fingerling potatoes, you’ll likely never go back to cooking them in the oven. These hassle-free instructions will show you how to get perfectly tender-crisp potatoes in six steps.

Prepare the air fryer: Preheat the air fryer to 400 degrees F.

Mix the seasonings: Add the olive oil, dried parsley flakes, garlic powder, salt, and pepper to a large bowl. Whisk the ingredients until thoroughly mixed.
Coat the potatoes: Add the fingerling potatoes to the olive oil mixture and toss them until they have an even coating.
Layer the basket: Arrange the coated potatoes in the air fryer basket in a single layer, avoiding overcrowding.
Cook: Air fry the fingerling potatoes for 12-15 minutes, shaking the air fryer tray halfway through. When done, the potatoes should be tender when pierced with a knife. If they need more time after 15 minutes, cook them in one-minute increments until fork tender.
Serve: Transfer the air-fried fingerling potatoes to a serving platter, and—if desired—sprinkle it with fresh or dried herbs.

How to Store and Reheat?

After making fingerling potato recipes in the air fryer, you don’t have to sacrifice a single bite of leftovers. Though I recommend enjoying this recipe on the day you make it, these storage tips will keep your potatoes ready to eat days after preparation.

Store: You can store your cooked fingerling potatoes in an airtight container in the fridge for up to three days.
Reheat: To reheat, place your fingerling potatoes in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.

How to Serve Air Fried Fingerling Potatoes?

Air-frying fingerling potatoes is a great way to add a tender, savory taste to any meal, whether it be a weeknight dinner, a simple snack, or a feast for a special occasion. Below are a few serving suggestions to help you with menu planning:

Main proteins: Few combinations are as tasty as this simple yet delicious side dish and a hearty, protein-packed main course. For a light, zesty Mediterranean menu, I recommend serving your potatoes alongside perfectly portioned Chicken Skewers in the Oven or my tangy Greek Yogurt Chicken. Or, for a more decadent spread, my Baked Chicken Parm is a crisp, rich, and cheesy dish guaranteed to impress any dinner guest.
Seafood: Inspired by the classic fish-and-chips pairing, this easy side dish makes a great addition to dozens of seafood menus. I love balancing the hearty savor of these air fryer potato wedges with fan-favorite recipes, like my smoky and light Baked Blackened Cod and zesty Baked Sockeye Salmon Fillet.
Snack: Making roasted fingerling potatoes in the air fryer is a quick, simple way to please the whole family with a tasty snack, appetizer, or game-day finger food. To brighten their hardier taste, serve these crispy potatoes with your favorite tomato-based sauce, like ketchup or Basil Tomato Sauce. Or, serve them with creamy sauces, like Ranch Dressing with Greek Yogurt or Blue Cheese Sauce Without Cream, for a tangier, richer flavor.
Potato Salads: If you are a fan of roasted potato salads, consider trying your crispy air fryer fingerling potatoes as an innovative twist. These potatoes can not only elevate your potato salad with their crunch but also serve as a crunchy addition when chopped and sprinkled over salads.

Expert Tips

While making this fingerling potato recipe is quite easy and straightforward, during our recipe testing, we learned a few important things to help you get crisp, tender, and flavorful potatoes on your first try. Below are a few helpful tips for success:

Dry and clean: Begin by giving your potatoes a good scrub and thoroughly patting them dry with a paper towel or a clean kitchen towel. Damp potatoes won’t coat well with the seasoning mixture, and this oiled exterior is necessary to help the potatoes crisp up in the air fryer.
Single layer: When cooking fingerling potatoes in the air fryer, it’s essential not to overcrowd them in the basket. Air frying only works if the hot air can evenly circulate throughout the chamber, so if not all of your potatoes fit in the basket, I recommend cooking them in batches.
Shake the basket: I suggest shaking your air fryer basket halfway through air frying your fingerling potatoes to ensure even cooking. This step will also help you ascertain how much more time your potatoes will need before eating.
Size matters: It is important to note that the size of the potatoes and air frying time are directly correlated. If your fingerling potatoes are larger (or smaller), you may have the adjust the cooking time accordingly.
Air fryer brand: Every air fryer is different, so depending on which brand you own, you may have to adjust your potatoes’ cooking time and temperature accordingly.
No need to soak: Some recipes suggest soaking the potatoes first to remove excess starch, but you do not need to do that for the recipe.

FAQs

Have more questions about air-fryer fingerling potatoes? Don’t stress! Below, you’ll find everything you need to know, from how long to cook fingerling potatoes to master tips for maximum crispiness.

How long to air fry fingerling potatoes?

I recommend air frying your fingerling potatoes for 12-15 minutes at 400 degrees F. However, depending on your air fryer brand and potato size, you may have to adjust the timing. To test whether your potatoes are ready to serve, try piercing them with a knife. If the blade easily enters and exits the potatoes’ flesh, you can remove your potatoes from the heat and serve. If the blade still encounters resistance, continue cooking your potatoes in one-minute increments until ready.

Are fingerling potatoes similar to Yukon Gold?

Though both are buttery, rich, and firm, fingerling potatoes and Yukon Gold potatoes have several critical differences. First, Yukon Golds are larger potatoes that are more spherical than fingerling potatoes, which are smaller and more elongated. Furthermore, fingerling potatoes have a slightly nuttier profile, a less creamy texture, and thin skins. However, both are versatile and popular in many traditional recipes.

Why didn’t my fries get crispy in the air fryer?

Suppose that your potatoes don’t come out as crisp as desired. In that case, there are two main possibilities: Either you didn’t thoroughly dry your potatoes before coating them in your olive oil mixture, or you may have overcrowded the pan, thereby constricting airflow throughout the air fryer chamber.

Other Air Fryer Recipes You Might Also Like

Air fryer veggies strike the ultimate balance between crisp, tender, and nutritious flavors. These quick sides are just what you need to fill your cookbook (and dinner table!) with perfectly customizable flavors.

If you try this air fryer fingerling potatoes recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Fingerling Potatoes Recipe

A delicious recipe for Air Fryer Fingerling Potatoes that are great for serving as a side dish with main dishes or finger food with dipping sauces. Gluten-free and vegan.

Course Side Dish, Vegan side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 120kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

1 pound fingerling potatoes washed, blemishes removed and halved lengthwise (no need to peel)
1 tablespoon olive oil
1 teaspoon dried parsley flakes or 2 teaspoons of freshly chopped parsley plus more for sprinkling on top
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Preheat the air fryer to 400 degrees F.
In a large bowl, whisk together the olive oil, dried parsley flakes, garlic powder, salt, and pepper.
Add the fingerling potatoes and toss to combine.
Place the potatoes in a single layer without overcrowding the air fryer basket.
Cook the potatoes until tender when pierced with a knife, 12-15 minutes, shaking halfway through. If not tender after 15 minutes, continue to cook in 1-minute increments until done.
Transfer onto a serving platter. If desired, sprinkle it with fresh herbs.

Notes

Yields: This recipe makes 1 pound of fingerling potatoes, which is about 3 cups. It is ideal for serving 4 people. The nutritional information below is per serving.
Dry them thoroughly: It is important to make sure that the potatoes are dry before tossing them in the olive oil mixture to ensure that the potatoes are evenly coated and can crisp up during the cooking process.
Adding parmesan: I initially tested this recipe by adding the shredded parmesan cheese to the oil and garlic mixture, but then we found out that the quick air frying process burned the cheese before fully cooking the potatoes. Therefore, I recommend sprinkling them with cheese right after removing them from the air fryer. The residual heat will melt the cheese without burning it, allowing the potatoes to absorb its delicious umami flavor.
Size matters: It is important to note that the size of the potatoes and air frying time are directly correlated. If your fingerling potatoes are larger (or smaller), you may have the adjust the cooking time accordingly.
Store: Air fried fingerling potatoes are best right after they are fried. However, you can store them in an airtight container in the refrigerator for up to three days.
Reheat: To reheat, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.

Nutrition

Air Fryer Red Potatoes

Aysegul Sanford — Mon, 13 Nov 2023 17:05:17 +0000

It’s no secret that air-fried red potatoes are an easy way to fill your table with savory, expertly seasoned taste. If you can’t get enough of the subtle sweetness and creamy texture of red-skinned potatoes, get out your recipe book! My Red Potato Salad combines savory bacon, crisp dill pickles, and fresh dill with a creamy mayo dressing guaranteed to wow all your dinner guests.

Ingredients

Cooking new potatoes in the air fryer requires only a handful of ingredients you likely already have in your pantry.

Red potatoes: Small, creamy, and mildly sweet red potatoes (also known as red skin and new potatoes) are a must for this air fryer recipe. Though I use small red potatoes for this dish, other small, tender potatoes, such as Yukon Gold potatoes, would also work. However, avoid using potatoes with too much starch—such as russet potatoes—as they won’t crisp up or tenderize as well as other potato types.
Oil: I use olive oil to give my little red potatoes their irresistible crispiness and well-seasoned exterior. However, you may substitute olive oil with any other mild-flavored oil, like avocado oil or ghee.
Seasonings: I chose to season my air-fried new potatoes with a basic, savory mix of dried thyme, garlic powder, paprika, salt, and ground black pepper. To give your potatoes extra smoky undertones, you may also use smoked paprika.

Other Seasoning Ideas

Want to take your air fryer roasted red potatoes to the next level? Though optional, these expert seasoning ideas allow you to customize your red potatoes with dozens of other tasty flavor profiles.

Favorite spice mixtures: One of the best parts about air fryer potato recipes is how easy they are to customize based on the dish with which you serve them. For a sweet and peppery flavor profile, Italian seasoning makes a delicious seasoning mix. Or, you can enhance this dish’s spice and savoriness by opting for authentic Cajun seasoning, which you can easily make using my Blackened Seasoning recipe. Or, you can give your new potatoes a herby, warm, and bright finish using Mediterranean Seasoning, Baharat Spice Mix, or Ranch Seasoning.
Spices: If you love spicy food, a few simple additions can give your air-fried potatoes a hot kick. Depending on what you serve with your potatoes, curry powder, red pepper flakes, cayenne pepper, chili powder, onion powder, and more can transform your red potatoes into a piquant side fit for even the biggest spice fans.
Fresh herbs: Enliven your air fryer new potatoes with fresh, gourmet flavor by finishing them off with a sprinkle of chopped fresh thyme, fresh parsley, fresh basil, or fresh rosemary.
Parmesan cheese: A great way to give your little red potatoes a rich, umami flavor is to sprinkle them with parmesan at the end of cooking. Cheesy and salty, these garlic parmesan air fryer potatoes will have the whole table asking for your recipe.

How to Cook Red Potatoes in the Air Fryer?

Making baked red potatoes in the air fryer is one of the quickest, simplest ways to delight your tastebuds and cut your kitchen prep in half. Six steps and twenty minutes are all you need to make this mouthwatering side.

Prepare the air fryer: Preheat the air fryer to 400 degrees F.

Combine the seasonings: Take out a large bowl and add the olive oil, dried thyme, garlic powder, paprika, salt, and pepper. Whisk until thoroughly combined.
Toss potatoes: Add the baby red potatoes to the seasoning mixture and toss until each potato has an even coating.
Arrange the cut potatoes: Place the seasoned potatoes in the air fryer basket, arranging them in a single even layer without overcrowding.
Air fry the red potatoes: Cook the potatoes for about 15 minutes, shaking the basket every five minutes, until the potatoes are tender when pierced with a knife. If the potatoes aren’t fork-tender at the end of 15 minutes, continue cooking them in one-minute increments until done.
Serve: Transfer your fresh air-fried red potatoes onto a serving platter and serve with your favorite sauce on the side.

How to Store and Reheat?

To ensure maximum crispiness, I recommend eating them on the day of cooking. However, you can store your leftover potatoes in a pinch with these pro storage tips.

Storage: These air fryer mini red potatoes will stay fresh for up to three days when you store them in an airtight container in the refrigerator.
Reheat: To reheat your red potatoes, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.

Serving Suggestions:

This simple air fryer side is one of the tastiest, most versatile potato recipe ideas in my cookbook. Hassle-free and quick, this simple side dish takes the stress out of complicated meal prep.

Side dish with meat dishes: Hands-down, these bite-size potatoes make for the perfect weekday dinner side dish. Serve them with your favorite chicken main—like my effortless Baked Chicken Kabobs or perfectly portioned Air Fried Cornish Hens—for a menu the whole family can enjoy. Or, try a savory beef recipe, such as Reverse Sear Tenderloin or classic Pot Roast, to make a meal worthy of a gourmet dinner spread.
Serve as finger food: Not only are air fryer red potato wedges a perfect side dish for countless mains, but they’re also excellent finger food! Serve a plate of air-roasted potatoes with a side of your favorite dipping sauce—like my Blue Cheese Dip and Yogurt Ranch Dip, and watch them disappear in minutes.

Expert Tips

Preparing baby red potatoes in the air fryer is a surefire way to fill your plate with savory, crisp, and creamy flavors. These pro tips will guarantee your potato side is as delicious as possible—with none of the hassle!

Wash and dry: Washing your red potatoes is essential to removing bacteria and debris before cooking. After washing, though, dry the potatoes thoroughly with paper towels or a clean kitchen towel before adding them to your recipe. Otherwise, the seasoning will not stick to the potato skin, and they won’t come out as crispy.
Cut them evenly: When cutting new potatoes for this dish, slice them into uniform sizes to ensure even cooking. If they’re small enough, you may cook whole red potatoes in the air fryer, but if you have larger potatoes, I recommend cutting them into even, bite-sized pieces for the best results.
Don’t overcrowd: When cooking small red potatoes in the air fryer, it’s vital that you don’t overcrowd the basket to ensure proper air circulation and even cooking. I found that my 6-qt. air fryer (affiliate link) was large enough to accommodate one pound of red potatoes. However, if you have a smaller air fryer, you may need to cook your potatoes in two batches to ensure they lay in a single even layer.
Toss a few times while cooking: To ensure even roasting, I recommend tossing your potatoes a few times during the air frying process, preferably every five minutes.
Check for doneness: The best way to tell the doneness of your red skin potatoes is by using the “knife test.” Pierce the center of a potato with a knife or fork. If the blade enters and exits the flesh easily, you may remove your potatoes from the heat. If the blade encounters resistance, continue air frying the potatoes in one-minute increments until done.
Every air fryer is different: As you prepare your red baby potatoes, remember that different air fryers result in different heat levels and cooking times. I tested this recipe using an Instant Pot (affiliate link) and a Ninja Air Fryer (affiliate link), but if you have a different model, be sure to check your potatoes throughout the cooking process to avoid under or over-cooking.

FAQs

There’s no reason to stress over this simple air fryer recipe. This easy FAQ will answer all your remaining questions, from how long to cook red potatoes in the air fryer to nutritional information.

Can you air fry red potatoes?

Definitely! Air frying red potatoes results in expertly seasoned, delectably crisp, and lusciously tender potatoes in half the time as regular frying. All you need to do is season and oil your potato slices, air fry them at 400 degrees F. for 15-17 minutes (tossing occasionally), and enjoy.

Should you boil potatoes before air frying?

No, there’s no need to boil your potatoes before air-frying them. Boiling them first will make them mushy, and they won’t maintain their shape while eating.

What temperature to air fry potatoes?

Though you may air fry red skin potatoes at 350 and 375 degrees F., we found that 400 degrees F. for 15 minutes resulted in the crispiest, most tender potatoes. Remember, however, that you must adjust your cooking time should you choose a different temperature.

Are air-fried red potatoes healthy?

Air-frying is generally healthier than traditional frying methods, as it uses less oil, reduces calories and trans fats, and helps retain more nutrients in your main ingredient. However, it’s also important to note that potatoes—no matter your preparation method—are high in carbohydrates and low in protein, though they also contain vitamins and minerals, like Vitamin C and potassium (source.) Therefore, I encourage you to customize your menu depending on your dietary needs and the dishes with which you plan to pair your air-fried potatoes.

How long to air fry red potatoes at 400 degrees F.?

I recommend cooking your small red potatoes for 15-17 minutes at 400 degrees F., shaking the basket every five minutes to ensure even cooking.

How to make French fries with red potatoes in the air fryer?

To make air fryer red potato French fries, begin by washing, drying, and slicing your potatoes into thin, even-sized strips (i.e., into the shape of a French fry). Then, place potatoes in a large bowl of cold water and soak for 30 minutes. Once done, drain and dry the potatoes with a clean kitchen towel, toss them in olive oil and your desired seasonings until evenly coated. Next, arrange your seasoned potato slices in a single even layer in your air fryer basket and cook them at 375 degrees F. for 12-15 minutes, shaking the basket halfway through. When the air fryer red potato fries reach your preferred level of crispness, remove them from the heat, sprinkle them with any additional seasoning, and serve.

Other Potato Side Dishes You Might Also Like

Making crispy red potatoes in the air fryer is one of my favorite ways to please a crowd. For even more fan-favorite potato dishes, these tasty recipes will fill your menu with creamy, savory goodness every night of the week.

If you try this crispy Air Fryer Red Potatoes recipe or any other one of our Air Fry Recipes, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Red Potatoes Recipe

Get ready to tantalize your taste buds with this Air Fryer Red Potatoes recipe! In just 20 minutes, you can transform simple ingredients into a delectably crispy and flavorful weeknight dinner side dish or snack. Use this easy recipe to make a delicious side dish or a quick snack that is guaranteed to impress.

Course Vegan side dish

Cuisine American Vegetarian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 113kcal

Author Aysegul Sanford

Ingredients

1 pound baby red potatoes washed, blemishes removed and halved (no need to peel)
1 tablespoon olive oil
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Preheat the air fryer to 400 degrees F.
In a large mixing bowl, whisk together the olive oil, dried thyme, garlic powder, paprika, salt, and pepper.
Add the baby red potatoes and toss to combine.
Place the potatoes in a single layer into the air fryer basket, being sure not to overcrowd them.
Cook the potatoes until tender when pierced with a knife, about 15 minutes, shaking the basket every 5 minutes. If not tender after 15 minutes, continue to cook in 1-minute increments until done.
Transfer the air-roasted potatoes onto a serving platter and serve.

Notes

Yields: This recipe makes 1 pound air fried red potatoes that are ideal for serving 4 people. The nutritional values below are per serving.
Rinse and dry: It is important to make sure the potatoes are dry before tossing them in the olive oil mixture to ensure that the potatoes are evenly coated and can crisp up during the cooking process.
Do not overcrowd your air fryer: Cook in batches, if needed, so that the heat is evenly distributed and they have enough room to crisp up.
Sprinkle it while it is still hot: Though optional, you may sprinkle your air-fried small red potatoes with additional salt, herbs, and parmesan cheese directly after cooking (while the potatoes are still hot). Doing so ensures that the baby red potatoes heat and develop the new flavors—making them as rich and savory as possible—while also melting any additional cheese.
Storage: To ensure maximum crispiness, I recommend air frying them right before serving. However, you can store your leftover potatoes in an airtight container in the fridge for up to 3 days.
Reheat: To reheat, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.
Oven roasting: If you do not have an air fryer, you can roast your red potatoes in the oven. Simply use 2 tablespoons of oil (instead of one), transfer the cut potatoes onto a parchment-lined baking sheet, and roast in a preheated 450-degree oven for 25-30 minutes.

Nutrition

Mini Lemon Blueberry Tarts

Aysegul Sanford — Thu, 17 Aug 2023 22:20:09 +0000

If you know me well, you know I love any ricotta or lemon recipe, like Almond Ricotta Cake or Almond Flour Lemon Cake. But today’s recipe, Mini Lemon Blueberry Tarts, is one of those, ‘my friend is coming over, I have to whip something together quick’ sort of recipes.

If you are looking for a large tart recipe including the tart crust and filling, be sure to check out Summer Berry Tart for all your warm weather gatherings.

Ingredients

The ingredient list for these lemon blueberry tartlets is so short and sweet. The key is to have those little tartlets made from store-bought philo cups, but we will get to that in a bit. Here’s a quick glance at what we need:

Ricotta cheese: I use my Homemade Ricotta Cheese recipe, but any store-bought ricotta cheese will do.
Large eggs
Honey: Honey is a natural sweetener that really compliments the ricotta, lemon and blueberries. However, an equal amount of maple syrup would also work.
Vanilla extract
Lemon zest: Zest one large lemon or two small ones before slicing and juicing.
Lemon juice: Fresh lemon juice will provide the best flavor.
Mini fillo cups: Look for mini phyllo cups (sometimes labeled mini phyllo shells) in major grocery stores or online. If you have a local Greek store nearby, they will be readily available there, too.
Blueberries: Fresh sweet blueberries are your best bet; just make sure to rinse and pat dry before adding to the tarts. For a jammy sort-of blueberry layer finish, you could also finish the lemon tarts with Blueberry Sauce.
Pomegranate seeds: Optional, but I find the pomegranate seeds add such a lovely color and tangy bite.

Optional Add-Ins / Variations

Fresh berries: Change up the blueberries to any of your favorite berries, like fresh raspberries, blackberries, or diced strawberries.
Almond extract: Compliment the delicate lemon flavor with ½ teaspoon almond extract added to the ricotta mix.
Whipped cream: Dollop each individual lemon tart with Maple Whipped Cream just before serving.
Garnish: If serving immediately, you can garnish with a sprig of fresh mint for extra elegance.

How to Make Blueberry Tarts

This is the sweeter side of ricotta, with a little honey and fresh blueberries to get us there. To make these lemon and blueberry mini tarts, follow these steps:

Preheat oven: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Make ricotta filling: In a medium bowl, whisk together ricotta, eggs, honey, vanilla extract, lemon zest, lemon juice, and salt.
Fill phyllo cups: Place the filo cups on the prepared pan, spacing them out about 1” apart. Fill each shell with about 1 Tablespoon ricotta mixture.
Bake: Bake for 14-15 minutes, or until the filling is warm and the shells are a lightly golden brown.
Garnish: Allow the tartlets to cool slightly. Finish with fresh blueberries and pomegranate seeds, if using.

How to Store

While these mini berry tarts are best enjoyed the day they are made, they can be stored and enjoyed later in the week.

For best results, store leftover mini blueberry tarts in an airtight container in the fridge for 2 days. Remove from the fridge 5 to 10 minutes before enjoying to take some of the chill off.

FAQs:

Why is my lemon tart runny?

Lemon tarts can be runny if the filling is too wet. To ensure the filling is not runny, thoroughly mix the ricotta before mixing with the rest of the ingredients and bake until the filling is puffed and set in the middle.

Should lemon tarts be refrigerated?

Individual lemon tarts can be made in advance and stored in an airtight container in the fridge. When ready to enjoy, remove from the refrigerator 5-10 minutes before enjoying to bring up to room temperature.

Can you freeze lemon tarts?

We do not recommend freezing the lemon tartlets as the phyllo cups become too soggy once frozen and thawed.

Other Blueberry Recipes You Might Also Like:

If you try this Mini Lemon Blueberry Tarts recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mini Lemon Blueberry Tarts

Looking for an easy bite-sized dessert for a crowd? I’ve got you covered. These Mini Lemon Tarts are filled with ricotta-lemon filling and topped off with blueberries. They are so easy to make with only 8 ingredients and 10 minutes hands on time.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings mini tarts

Calories 43kcal

Author Aysegul Sanford

Ingredients

¾ cup whole milk ricotta cheese
3 large eggs
2 tablespoons honey or maple syrup
¾ teaspoon vanilla extract
1 tablespoon lemon zest from 1 large or 2 small lemons, freshly grated
1 teaspoon lemon juice
Pinch of salt
24 mini phyllo shells
1 cup blueberries
A handful of pomegranate seeds as garnish (optional)

Instructions

Preheat the oven to 350 F Degrees. Line a baking sheet with parchment paper. Set aside.
Whisk together ricotta cheese with eggs, honey, vanilla extract, lemon zest, lemon juice, and salt in a medium bowl.
Place the phylo cups on the prepared pan and fill each cup with 1 tablespoon filling.
Bake them until the filling is warm and the shells turn lightly golden brown, about 14-15 minutes.
Allow them to cool for a few minutes. Garnish with blueberries and pomegranate seeds (if using) and serve.

Notes

Yields: This recipe makes 24 mini tarts. I usually serve 4 per person as a “finger dessert”, which makes it ideal for 6 servings. You can, however, multiply the recipe if you are serving a larger crowd.
Storage: Since it is so easy to put together, I highly recommend serving this recipe on the day that it is made. However, if you have leftovers you can store them in an airtight container in the fridge for up to 2 days.

Nutrition

Grilled Sockeye Salmon

Aysegul Sanford — Thu, 06 Jul 2023 17:05:23 +0000

It’s a fact: Once you make wild salmon on the grill, you’ll crave fresh seafood dinners all year round. The good news is that countless other recipes for wild-caught salmon will effortlessly fill your table with omega-3s and rich, tender flavors. Add a brilliantly sophisticated freshness to your spread with an iconic Salmon Nicoise Salad, or delight your tastebuds with the creamy Thai taste of Salmon Coconut Soup. You can’t go wrong with these easy fish recipes!

Ingredients You’ll Need

To prepare this smoky recipe for fresh sockeye salmon on the grill, you only need two sets of simple ingredients—fish and seasoning.

For the fish:

Wild Alaskan sockeye salmon: I prefer a fresh, whole salmon fillet for this recipe, though you may also use pre-cut fillets if you prefer easier salmon portions. Red salmon tends to be in season from May through July, but if you want to make this dish out-of-season or don’t have access to fresh alternatives, you can also use frozen sockeye salmon fillets. Just be sure to thaw them fully before roasting them.

For seasoning:

I use a very basic seasoning mixture to prepare my sockeye salmon for grilling. Because, if you have ever cooked it, you know that Pacific salmon is already delicious by itself and doesn’t need much.

So, in terms of seasoning, this easy recipe uses a handful of ingredients you likely already have in your pantry, but it will give your grilled salmon an irresistibly light, zesty, and robust flavor profile.

Olive oil
Lemon juice
Kosher salt and freshly ground black pepper
Garlic or garlic powder: Though optional, this pantry-ready addition adds bold, smoky undertones to this BBQ sockeye salmon recipe. Simply add it on top of your fillets or mix it into your seasoning mixture before brushing your fish. However, fresh minced garlic easily burns over high heat, so keep in mind that this addition may result in slightly charred notes in your seasoning for sockeye salmon.
Fresh Herbs: I like to sprinkle my grilled salmon with fresh dill, but any fresh herbs you like and have on hand would work for this recipe.
Lemon Slices: Serve it with fresh lemon slices or grill them for the dreamy char and grill marks.

How to Grill Sockeye Salmon on a Gas Grill?

This grilled sockeye salmon recipe is a godsend for quick, delicious meals. With this effortless guide, you’ll enjoy tender, flavorful grilled fillets in under ten minutes.

Prepare the grill: Preheat the grill to 350 degrees F.

Dry the fillet: Use a paper towel to pat dry both sides of the salmon.
Mix the seasoning: In a small mixing bowl, whisk the olive oil, salt, and pepper until fully combined.
Brush the salmon: Brush both sides of the salmon fillet with the olive oil mixture.
Scrape and clean grill: Scrape the grill grates with a wire grill brush until you remove all leftover food residue. Fill a bowl with oil, and dip a wad of paper towel inside. Use this oiled towel to coat the grates generously.
Grill the salmon: Place the sockeye salmon on the grill, skin side down. Cook the fish uncovered for three minutes or until it releases easily from the grates when lifted with a spatula.

Flip the fillet: Use two spatulas to flip the salmon carefully. Grill the sockeye salmon for an additional three minutes.
Let the fish rest: Transfer the grilled wild salmon onto a plate and loosely cover it with a tent of aluminum foil for a few minutes.
Serve: If desired, drizzle the top of the salmon with lemon juice and garnish it with fresh dill. Enjoy while still warm.

How to Store and Reheat?

This Pacific salmon recipe makes an excellent option for easy meal prep because you can enjoy it both warm, room temperature, or cold. With these simple storage tips, you won’t have to sacrifice a single bite of this sumptuous dish.

Storage: To store your grilled salmon fillet, let it reach room temperature. Then, transfer it to an airtight container and place it in the refrigerator for up to two days.
Reheat: The secret to keeping your leftover grilled salmon from drying out is to reheat it in a low-heat oven—preferably 300 degrees F.—for 2-3 minutes or until warmed through.

What to Serve With Grilled Alaskan Salmon?

Grilling sockeye salmon is a great way to get diverse, smoky meals all summer long. This collection of tasty sides—from tender potatoes to tangy salsas—pairs excellently with this heart-healthy meal.

Grilled vegetables: Nearly any veggie would work as a side when you grill wild salmon. I particularly love to serve this fish recipe alongside grilled asparagus and grilled zucchini, and Mexican Street Corn is a creamy, flavorful side no one can resist. You can also grill the lemons of this recipe for added presentation and to give your fish an enticing smokiness, though this step is optional.
Salsa and sauces: Adding sauce is an easy way to add delectable complexity to this simply grilled salmon recipe. Grilled salmon with Pineapple Salsa is a classic dish for summertime barbecue. But for a more robust, rich flavor, you can also serve your fillets with my five-minute Garlic Butter Sauce.
Salads: You can serve this red sockeye salmon recipe with any of my tasty summer salads. However, my favorites include a tangy, crisp Yogurt Cucumber Salad and my crowd-friendly, healthy Mayo-Free Coleslaw.
Potatoes: For a classic potato salad dressed to impress, my Red Potato Salad will compliment your fish with a perfect mix of savory, creamy, and fresh flavors. Or, if you want to put a salty, gourmet spin on your dinner menu, Caper Potato Salad will lend a complex mix of briny pickles, robust mustard, and tender potatoes to your table.

Expert Tips

If you want to know the best way to grill sockeye salmon, these pro-level tips are exactly what you need. You’ll get rich, tender fillets every time with this easy guide.

Good-quality fish: I learned during my visit with the folks over at Copper River Salmon that the best way to turn a simple sockeye salmon recipe into a gourmet meal is by selecting high-quality fish. If you’re using fresh fish, it’s best to cook it within the first 24-48 hours for the brightest, most mouthwatering flavors. However, if you prefer frozen fillets, fully thaw them before roasting—preferably by storing them in the fridge overnight.
Preheat the grill: Ensure your grill preheats to 350 degrees F. before adding your salmon. Because salmon cooks quickly, transferring the fish too early will result in overly cooked, dry fillets.
Clean and grease the grill grates well: For best results, it’s essential that you thoroughly clean and oil your grill grates before adding your salmon. If you don’t generously grease your grates, your fish will stick to the grill, making it difficult to flip and remove the fillets.
Keep the skin on: The skin on your sockeye salmon fillet provides an excellent fatty barrier that keeps the flesh from overcooking when exposed to high temperatures. Therefore, I highly recommend keeping the skin on while grilling. Plus, it peels off easily after the cooking process.
Do not move: The key to perfectly cooked salmon is to leave the fillet on the grill grates, skin-side-down, without touching it during the grilling process. Once the salmon cooks fully, it will release itself from the grates, and your spatula should fit easily under it without tearing its flesh.
Use two spatulas: If you are new to grilling a whole fish fillet, we recommend using two large spatulas (fish spatulas (affiliate link) are best if you have them) when flipping it. It is easier to flip them when you have ample support.
Grilled sockeye salmon in foil: We tested this recipe using a sheet of aluminum foil as well. There was no difference in the cooking time but the flavor lacked some of the smokiness. However, if you prefer to grill salmon in foil, be sure to grease the foil pieces with an oil spray first. Then, transfer the salmon to the middle of the foil and grill using the recipe instructions as written.
The thickness of the fish: In general, sockeye salmon is thinner than Atlantic salmon, resulting in less time on the grill. However, if your salmon is thicker, you might have to add more cooking time to ensure fully cooked fillets (and vice versa).
Check the doneness: The secret to a moist sockeye salmon recipe is not to overcook it. Keep in mind that salmon cooks so quickly. According to the folks over at America’s Test Kitchen, the ideal internal temperature for perfectly grilled sockeye salmon is 120-125 degrees F.
Marinade: Because this wild Alaskan salmon recipe packs so many robust, natural flavors, there’s no need to marinate your fish beforehand. However, if you want a different flavor profile, brush your fillets after grilling with a sweet-and-spicy Honey Mustard Glaze or a flavorful Maple Ginger Glaze for a tangy Asian take on this classic dish.

FAQs

Have more questions about how to cook Alaska salmon? This hassle-free guide will answer all your queries, from salmon preparation to grilling time.

Should you soak salmon before grilling?

Because it has so much natural flavor, there’s no reason to marinade salmon steak before grilling. However, if you prefer to add a more complex flavoring, you are welcome to brush it with your favorite glaze after it is grilled.

How long to grill sockeye salmon?

I recommend grilling red salmon over 350 degrees F. for two and a half to three minutes on each side—no more than six minutes in total. However, keep in mind that you may have to add a few minutes to the grilling time depending on the thickness of your fish.

Can you eat sockeye salmon skin?

Yes! The shiny side of Alaska sockeye salmon (AKA the skin) is perfectly edible, and skin-on fillets often contain more healthy omega-3 fatty acids. However, if you are not a fan, you can easily remove the skin before serving as it will easily come off.

Where does sockeye salmon come from?

Wild sockeye salmon is a type of salmon that comes from the Pacific Northwest, close to the coasts of North America and Asia. Fresh sockeye salmon is in season from late spring through middle summer (i.e., May through July) and are known for their deep red color and rich, firm taste.

Other Grilled Seafood Recipes You Might Like

Tempted to make grilled salmon every night of the week? These other grilled fish dishes will satiate your seafood cravings with their delectably moist, fresh, and bright flavors.

If you try this Grilled Sockeye Salmon recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Grilled Sockeye Salmon Recipe

This Grilled Sockeye salmon recipe is the ultimate summertime dinner that is ready in less than 15 minutes. Buttery rich and super flavorful, wild caught Alaskan salmon is perfect for grilling.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 6

Total Time 11

Servings servings

Calories 189kcal

Author Aysegul Sanford

Ingredients

1 whole wild Sockeye salmon fillet* about 1 ¼ to 1 ½ pounds
¼ cup extra virgin olive oil plus additional to grill grates
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 lemon sliced or quartered
Fresh dill for garnish – optional

Instructions

Preheat the (gas) grill to 350 degrees F.
Pat the fillet dry with paper towels on both sides. Set it aside.
Whisk olive oil, salt, and pepper in a bowl until combined.
Brush the salmon fillet generously with the olive oil mixture on both sides.
Scrape the grill grates to remove any possible food residue. Dip a wad of paper towel into a bowl with oil and then generously coat the grates.
Carefully place salmon, skin side down, and cook uncovered for 3 minutes or until it releases easily when you slide a spatula between the salmon fillet and grill grate.
Using two spatulas, carefully flip the salmon fillet and cook the other side for 3 minutes. The perfectly grilled salmon should register 125 degrees F when inserted with an instant read thermometer.
Transfer it onto a plate and loosely cover it with aluminum foil for a few minutes.
If preferred, drizzle it with lemon juice and garnish with fresh dill and plenty of sliced lemon before serving.

Notes

Yields: This recipe makes one whole salmon fillet, which is ideal for 4 servings. The nutrition informatio below is for one serving.
Salmon: We used fresh wild Sockeye salmon but you can use frozen salmon in this recipe. Just make sure that it is fully thawed before grilling. You can use this recipe to cook Coho or King Salmon, but keep in mind that they tend to be thicker so the grilling time might slightly be longer.
Grilling Salmon Fillets: You can use this exact recipe to grill cut Sockeye salmon. The timing would mostly be the same. However, if your fillets are all center cut, you may have to grill slightly longer.
Marinade or glaze: Since Sockeye Salmon is already very flavorful, we did not think that it is necessary to marinade it. However, if you want, you can reserve some of the olive oil mixture to brush the salmon after it is grilled.
Don’t have a grill? Baking Sockeye in the oven is just as easy and delicious!
Storage: To store leftovers, bring your grilled fish to room temperature. Place it in an airtight container and store it in the refrigerator for up to 2 days. Reheat in a 275-degree oven for 3-4 minutes or until it is warmed to your liking.

Nutrition

Baked Sockeye Salmon Recipe

Aysegul Sanford — Thu, 06 Jul 2023 17:03:09 +0000

As I learned while on my Alaskan trip with Copper River Sockeye Salmon, once you know how to bake sockeye salmon following this basic recipe, you’ll unlock countless other delectable Pacific salmon recipes the whole family will enjoy.

This baked sockeye salmon fillet recipe is a no-brainer for easy, healthy weeknight meals. Sockeye salmon itself boasts dozens of health benefits and this easy fish dish is just one of many ways to incorporate it into your weekly menu. It also serves as a stepping stone to a multitude of other Alaskan sockeye salmon recipes, from elegant Salmon Nicoise to creamy Salmon Coconut Soup.

Ingredients You’ll Need

You’ll need two sets of simple ingredients to make this salmon sockeye recipe: the fish and its seasoning.

For the fish:

Wild Alaskan Sockeye Salmon (Fresh or Frozen): Using high-quality fish is essential to give this recipe its rich, buttery flavor. We used fresh salmon, which is in season from May through July. I also prefer using a whole salmon filet with the skin on it for easy cooking and a beautiful presentation. However, you can also use pre-cut fillets for a perfectly portioned spread. If you use frozen sockeye salmon fillets, thoroughly thaw them before roasting them.

Seasoning:

The best seasoning for sockeye salmon includes a basic mixture of zesty, robust ingredients and fresh herbs. Because this mixture packs so much flavor, you don’t need much to give your fish an incomparably bold taste.

Olive oil: Olive oil ensures that this oven-baked sockeye salmon recipe develops a crisp exterior and succulent, tender flesh while cooking. However, avocado oil will also work as a substitute.
Lemon: To give this dish bright flavors and an immaculate presentation, you’ll need fresh lemon juice, zest, and slices.
Seasonings: Only kosher salt and freshly ground black pepper are necessary to season this baked salmon recipe. You can also sprinkle it with a pinch of red pepper flakes if you prefer.
Fresh garlic cloves: Finely minced garlic is the best but you can use garlic powder in a pinch.
Fresh herbs: Fresh dill and parsley are two signature herbs for red salmon recipes, lending them citrusy notes and grassy undertones. You can add one, the other, or both herbs for an elaborate flavor profile.

How to Make Baked Sockeye Salmon?

Cooking sockeye salmon is a cinch with these foolproof instructions. In just fifteen minutes, you’ll have a filling and flavorful spread that will astound foodies and families alike.

Prep the oven: Preheat the oven to 375 degrees F.

Whisk the oil mixture: In a small bowl, whisk the olive oil, lemon zest, lemon juice, salt, and pepper until thoroughly mixed.
Dry the fish: Use a few sheets of paper towel to pat dry both sides of the salmon fillet.
Season the salmon: Brush both sides of it with the oil-lemon mixture.
Arrange the fish: Line a baking sheet with aluminum foil, ensuring it’s at least four inches larger than your fillet. Transfer the brushed salmon—skin side down—to the middle of the foil, leaving two inches on both sides.

Add the fillet: Evenly distribute the garlic and lemon slices on top of the fish fillet.
Wrap the salmon: Gently fold the excess foil on both sides of the fish toward its center and loosely cinch it to help keep the foil’s shape. Fold the end foil pieces over the fish and loosely seal it.
Cook the sockeye salmon: Transfer the wrapped salmon to the oven and roast it for 10 minutes, untouched. After 10 minutes, carefully open the foil covering to check for doneness. Insert a digital thermometer into the thickest part of the fish. Your fish is ready to serve if the thermometer reaches 125 degrees F.
Add the herbs: Remove the Pacific salmon from the oven and carefully open the foil packet. Sprinkle the fillet with chopped parsley or dill.
Serve: If desired, cut the oven-roasted sockeye salmon recipe into slices, and garnish them with lemon slices and chopped fresh herbs. Serve and enjoy!

Expert Tips

This wild Alaskan salmon recipe is an easy way for both beginner and master chefs to prepare seafood without a hitch. These simple tips will ensure your fillet always comes out moist and flavorful.

Good quality fish: The best way to cook sockeye salmon is by starting with good-quality fish fillets. If you buy fresh fish, cooking it within the first 24-48 hours is ideal for maximum flavor. If you prefer using packaged, pre-cut frozen fillets, thaw them fully before roasting. The best way to thaw frozen fish is by placing it in the fridge overnight.
The temperature of your oven: We tested this recipe at various temperatures, including 375, 400, and 425 degrees F. However, we found that a gentle, low-temperature oven—ideally, 375 degrees F. for 10 minutes (until it is medium-rare) —produced the most tender, moist salmon.
The thickness of the fish: Sockeye salmon tends to be thinner than Atlantic salmon, which will affect your ideal cooking time. Therefore, if you’re working with a thicker fillet, I recommend increasing its time in the oven by a few minutes and vice versa.
Check doneness: Your sockeye salmon temperature should reach 120-125 degrees F. before removing the fish from the oven. Keep in mind that it will continue to cook after you take it out of the oven because of the residual heat. If you do not have a thermometer to check doneness, you can also tell by looking at its texture and color. Fully cooked salmon should have a flaky texture and an opaque pink color before removing it from the oven. Finally, you can do the fork test. If it flakes easily it should be ready to enjoy.
Slightly undercook it: When baking sockeye salmon in the oven, it’s important to slightly undercook your fish and let it rest for a few minutes before serving. The fillets will continue to cook even while resting, giving them time to reabsorb their juices and keep them from becoming dry. In short, undercooking the fish will provide you with a moist sockeye salmon recipe no one can resist.
Use the skin as a barrier to avoid overcooking: For best results, I highly recommend keeping the skin on your salmon fillet while baking (even if you are not a fan of eating the skin.) It comes off easily after the roasting process and acts as a protective fatty barrier on the fillets’ bottoms, keeping the fish from overcooking.
Aluminum foil vs. parchment paper: I prefer to make baked sockeye salmon in foil due to its ability to trap steam and maintain heat, resulting in moist, succulent fish. However, if you prefer parchment paper, simply increase the cooking time by two minutes to ensure thorough roasting.
Presentation: If you want your salmon to pop, add colorful and flavorful additions to your garnish ingredients, such as lemon slices and fresh herbs. You can also ensure a beautiful presentation by serving your fillet on a center plate, drizzled with your chosen sauce.

FAQs

Have more questions about this tasty oven-baked fish? We’ve got you covered, whether you’re wondering where wild salmon fillet comes from or expert seasoning tips.

What is a sockeye salmon fillet?

Sockeye salmon—also referred to as red salmon—is a type of salmon that comes from the Pacific Ocean and has brilliant red meat, a firm texture, and a rich, fresh flavor. A fillet refers to a specific cut from the fish’s backbone, which has no bones and often still has the skin attached.

What is the difference between sockeye salmon and Atlantic salmon?

Though there are many different salmon varieties, Pacific sockeye salmon tends to have a deep red color, while Atlantic salmon is often lighter pink or orange. Furthermore, sockeye varieties are firmer, with a richer flavor profile than other, milder Alaskan types.

Where is sockeye salmon from, and when is it in season?

Sockeye salmon, also called Red Salmon or Blueback Salmon, originate from the Northern Pacific Ocean and the rivers that discharge to it—including the coasts of North America, Eastern Russia, and the Northern Hokkaido Island in Japan—and are in season from May through July.

Where to buy sockeye salmon?

When sockeye salmon is in season, you can likely purchase it at most bigger grocery stores, like Costco and Sam’s Club, or you can often find it in the frozen section of your local grocery store. However, you can also buy it online if unavailable in your area.

How to season sockeye salmon?

There are dozens of ways to season this sockeye salmon fillet recipe. If you prefer a simple, zesty version, you can whisk together an easy sockeye salmon marinade with olive oil, lemon juice, salt, and pepper. You can also create a mixture of soy sauce, garlic, ginger, and maple syrup for a more complex, Asian-inspired variation.

How long to cook sockeye salmon in the oven?

During our recipe testing, we found out that it is best to cook salmon at 375 degrees for 10-12 minutes or until it is medium-rare. Keep in mind that even after you take it out of the oven it will continue cooking with the help of the residual heat.

How to know when sockeye salmon is done?

When sockeye salmon is done, the temp. of its thickest portion should reach 125 degrees F. You can also check the doneness by looking for a flaky texture and the signature sockeye salmon cooked color: when its deep red color turns to opaque pink.

Why did my salmon turn out dry?

Overcooking will make salmon dry. The ideal temperature for cooking salmon is between 125 degrees and 135 degrees F. The best way to check doneness is to use a digital thermometer.

What to Serve With This Recipe?

Alaskan sockeye salmon fillets make an irresistible pair with countless other delectable recipes. All my favorites are in this delicious collection, from flavorful grains to tender roasted veggies.

Sauces and salsas: With its creamy, bright flavors, Yogurt Dill Sauce is one of my favorite sauces to prepare when cooking Alaskan salmon. For a sweeter, more colorful option, you could also top your fillets with Mango Salsa or Peach Salsa—both of which complete this photo-ready spread.
Salad: This simple salmon recipe makes a phenomenal combination with any of my bright summertime salads. You can whip up my Spring Mix Salad or Butter Lettuce Salad in under twenty minutes for two of my most colorful, crisp sides.
Vegetables: Wild sockeye can pair with nearly any of my tasty vegetable sides because of its extreme versatility. However, some of my favorites include creamy Mexican Street Corn, buttery Roasted Asparagus, and Air-Fried Corn on the Cob.
Cooked Grains or Pasta: Nothing makes a more sumptuous pair than baking sockeye salmon in foil alongside a hearty grain dish. I recommend serving up a pot of Cooked Wild Rice or Cooked Quinoa for a well-seasoned, healthy side. You could also compliment your light fish with rich pasta recipes, like Garlic Butter Pasta or Zucchini Lasagna, or add a nutty, herbaceous taste with a bowl of Green Pasta.
Wine: The best way to prepare sockeye salmon is alongside a bottle of crisp, dry white wine, such as pinot grigio or sauvignon blanc.

Storage & Reheating Instructions

With so much mouthwatering flavor, you won’t want a single morsel of your fresh wild sockeye salmon to go to waste. These easy storage tips will ensure you can enjoy your leftover salmon for the next few days.

Storage: To store your salmon steak, let it come to room temperature first. Then, transfer it to an airtight container (or wrap it tightly in tin foil or stretch film), and place it in the refrigerator. Your fillets will stay fresh for 2-3 days.
Freeze: Though you can technically freeze cooked sockeye salmon, the fish’s texture and flavor won’t be as good as the freshly roasted version. Therefore, I don’t recommend freezing this recipe once cooked.
Reheating: The best part about this dish is that you can enjoy it warm, room temperature, or cold. If you prefer a warm fillet, reheat your fish in a low-heat oven (275-300 degrees F.) for 3-4 minutes or until heated. However, cook your salmon sparingly, as it will become dry and flavorless if overheated.

Other Fish Recipes You Might Also Like

If you enjoy this easy sockeye salmon recipe and are a fan of grilled salmon, be sure to try our Grilled Sockeye Salmon recipe as well. And if you are in need of other seafood dinner inspiration, check out these other dishes—from wild Alaskan salmon recipes to mild mahi mahi— to satisfy your seafood fix in a snap.

If you try this Wild Alaskan Sockeye Salmon recipe, please take a minute to rate it and leave a comment below. It will be a huge help to others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Baked Sockeye Salmon Recipe

This Baked Sockeye Salmon recipe is my foolproof method for cooking this delicious Wild Alaskan fish in the oven. It is a perfectly moist and flaky salmon recipe that is great for a healthy weeknight meal.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 275kcal

Author Aysegul Sanford

Ingredients

1 sockeye salmon fillet* ~ 1 1/4 to 1 1/2 pounds with skin on
2 tablespoons olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
2 cloves garlic minced
1 small lemon sliced
1 tablespoon fresh parsley or dill

Instructions

Preheat the oven to 375 degrees F.
Whisk together the olive oil, lemon zest, lemon juice, salt, and pepper in a small bowl.
Pat dry the salmon fillet on both sides using a few sheets of paper towel. Brush both sides of the salmon with the olive oil-lemon mixture.
Line a baking sheet with a large sheet of aluminum foil that is 4 inches longer than your salmon fillet. Place the salmon skin side down in the middle leaving 2 inches on both sides.
Distribute the garlic slices and lemon slices on top of the fillets.
Bring the excess foil on both long sides of the fish towards the middle and cinch loosely. Fold the end pieces of the aluminum foil onto the fish and seal it loosely.
Transfer it to the preheated oven and Bake for 10 minutes without opening the packet of salmon. When cooking time is complete, you can carefully open the foil packet and check doneness. If you have an instant read thermometer, insert it into the thickest part of the fish, if it registers 125 degrees F, it is ready to be served.
Remove from the oven, carefully open the foil. Sprinkle it with chopped parsley and/or dill.
If preferred, cut into slices, garnish with lemon slices and chopped fresh herbs, and serve.

Notes

Yields: This recipe make a whole fillet of salmon and serves a family of 4 easily. You can multiply the recipe as need if preferred. Though we recommend baking each fillet in their own foil packets.
Fresh or Frozen Sockeye Salmon: This recipe will work with fresh or frozen salmon. If you use frozen salmon fillets make sure to thaw them fully before baking them. You can use this recipe to roast King or Coho Salmon, but keep in mind that they tend to be thicker so the cooking time might be different.
Not a fan of using aluminum foil? You can cook Sockeye salmon in a parchment packet instead (following the recipe as written.) However, we recommend extending the cooking time by 2-3 minutes.
Can I roast sockeye salmon fillet on a sheet pan without covering it in foil? I prefer to roast sockeye salmon in foil to ensure a moist, succulent texture. However, you can make this recipe without aluminum foil by preheating the oven to 350 degrees F. and placing the fillet on a sheet pan lined with parchment paper. Then, brush both sides of the fish with the olive oil mixture and sprinkle it with salt, pepper, and minced garlic. Bake the salmon in the oven for 12-14 minutes or until its internal temperature reaches 125 degrees F.
A note about the cook time: Please keep in mind that there is a direct correlation between the thickness of your fillet and the cook time. We find that baking it in a milder heat (375 degrees) will cook it gently. For best results, we recommend checking doneness after the 10-minute mark. However, be careful as you open the foil packet as it is packed with hot steam.
Storage: Leftovers can be stored in an airtight container after they come to room temperature for 2-3 days. You can reheat them in a low heat oven (275-300 degrees F.) for 3-4 minutes or until heated.

Nutrition

Breakfast Fruit Salad

Aysegul Sanford — Wed, 21 Jun 2023 15:29:16 +0000

This recipe is one of the most versatile of all the breakfast fruit ideas. Serve it by itself for a healthy, light breakfast, or serve it with my Fruit Yogurt Dip on the side for a tantalizingly creamy dish perfect for a beautiful brunch spread. You can even use your fruit mix to top off or incorporate it into your morning oatmeal (hello, Yogurt Overnight Oats)for a satisfying morning meal.

Ingredients You’ll Need for Fruit Breakfast Salad

You only need two sets of simple ingredients for this breakfast fruit salad recipe: the fruits and the fruit salad dressing.

Breakfast fruits: Wondering what ingredients to include when you make fruit for breakfast? This classic mix of colorful produce will brighten your table with nutritious, brilliant flavors.

Pineapple: Pick out a ripe pineapple that is juicy and sweet.
Grapes: You can use both red and yellow grapes in this recipe. However, I would recommend getting the seedless variety.
Berries: Nearly any berry will make this simple morning dish full of ripe, juicy flavors. My favorite fresh berries include strawberries, blackberries, and blueberries.
Oranges
Kiwis
Banana: I adore the creamy, sweet taste of fresh bananas. However, you can omit this ingredient if you’re not a fan of the fruit or preparing this recipe beforehand.

Fruit salad dressing:

Orange juice and orange zest: Be sure to use fresh orange juice and orange zest when you make fruit dishes for breakfast. Fresh oranges will give your recipe a delectable balance of tartness and sweetness guaranteed to satisfy your cravings.
Lime juice and lime zest: Fresh lime juice is the secret ingredient to giving this dish its zesty, bright flavor—and keeping your fruit fresh for longer! If you don’t have any limes, you can substitute this ingredient for lemon juice and zest.
Vanilla extract
Ground cinnamon
Sweetener: Because this dish gets natural sweetness from fruits, adding an extra sweetener is optional. If you want to enhance the sweetness of your fresh fruit breakfast, add a bit of honey (or honey syrup), maple syrup, or agave. You could also use my Honey Lime Dressing as a citrus-sweet alternative to this classic fruit dressing.

Optional Add-Ins

Fresh mint: Amongst all fresh herbs, I think mint is the most flavorful addition to a fruit salad. Adding a few fresh leaves will enliven every bite of your breakfast fruit recipes while adding a garden-green color.
Shredded coconut flakes: I love using unsweetened coconut flakes as a healthy, no added sugar topping for this sweet spread. Not only do their sweet, nutty flavors complement this simple mix, but they also add an irresistibly crunchy texture.
Spices: To add a warm, gourmet spice to your fruit bowl recipe, you can substitute a sprinkle of cardamom, nutmeg, or poppy seeds in place of cinnamon.

Variations Based on Season and Dietary Restrictions

The best fruits for a fruit salad match the time of year. If you want to transform this easy dish into a seasonal treat or satisfy a dietary need, you’ll love this collection of tasty fruits to use.

Summer: Looking to fill your morning fruit bowl with a mixture of sunny, summer-ready produce? I recommend making your summer salad with peaches, plums, raspberries, nectarines, cantaloupe, honeydew, papayas, and mango.
Fall: Fall produce makes some of my favorite fruit breakfasts. To make an autumn fruit salad, use apples, figs, pears, and pomegranate seeds for a dish perfect for the holiday season.
Winter: To make a winter fruit salad perfect for special occasions, I recommend adding tart, warm-colored fruits like Mandarin oranges, blood oranges, tangerines, grapefruit, and bananas.
Spring: When jumping into the garden-fresh spring season, you’ll want these fruits in your breakfast spread. Apricots and strawberries are some of the most spring-forward fruits in the produce aisle.
Low-sugar fruit salad: If you are in need of a healthy fruit salad recipe that has low quantities of sugar, I recommend using low-sugar fruits (as recommended by Healthline), like raspberries, strawberries, blackberries, kiwis, and grapefruit.
Low-calorie fruit salad: Want to cut down on your morning calorie intake? No problem! Some of the lowest-calorie fresh fruits for breakfast include apples, berries, grapefruit, passion fruit, and stone fruits (e.g., peaches, nectarines, and apricots).

Hot to Make Fruit Salad for Breakfast?

You don’t need a home garden to make a healthy breakfast. While it takes a bit of time to chop all the fruit, once you have them ready, you can prepare a breakfast or brunch fruit salad in just four simple steps:

Add the fruit: Take out a large bowl, and add the fresh strawberries, pineapple, grapes, blueberries, blackberries, cut oranges, and kiwis. Add the banana if you plan to serve this dish immediately. If you’re making this dish ahead, wait to add the banana just before serving.
Make the dressing: In a small bowl or mason jar, mix the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon. Either whisk or vigorously shake everything until combined thoroughly. If you are using honey, be sure also to whisk that into the dressing.
Add the dressing: Drizzle the dressing over the fruit salad and gently toss to combine.
Serve: If using, garnish the fruit salad with fresh mint leaves and serve.

How To Make Ahead, Meal Prep, and Store?

It doesn’t matter whether you want a make fruit salad ahead for a crowd or an easy recipe for everyday meal prep. This simple guide will show you how to keep your salad fresh for a few additional days.

Make ahead: This recipe is one of the greatest brunch fruit ideas because it’s so easy to make ahead of time. Simply cut up your fruits and place them in a large mixing bowl. Then, just before serving, add the banana and drizzle the fruit with your prepared dressing.
Meal prep: Looking for easy breakfast fruit cup ideas? Divide the prepared fruit mixture into individual airtight cups or mason jars (or Weck Jars (affiliate link) as I did in the photo below), and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
Storage: You can store this sugar-free fruit salad in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.

What to Serve with Fruit Salad for Breakfast?

Want to serve fruit for a brunch buffet or make a delicious fruit bowl for breakfast? When you make this easy recipe, you’ll discover countless ways to transform seasonal produce into a filling meal.

Add protein: Add a dollop of my Vanilla Yogurt or Chunky Granola on top of the finished dish for the perfect breakfast fruit bowl. You could also serve your fruit salad with a side of Greek Yogurt Fruit Dip to make one of my favorite fruit brunch ideas.
With your favorite cereal: One of my favorite ways to enjoy this simple salad is to mix it into my favorite cereals, like my Homemade Museli.
Weekday breakfast: There’s no reason why you can’t enjoy healthy breakfast ideas with fruit every day of the week. Serve this simple salad alongside simple, tasty recipes like Salmon Avocado Toast, Oatmeal with Chia Seeds, and Steel Cut Overnight Oats (with a dollop of peanut butter on top) for a breakfast that will keep you satisfied for hours.
Pancakes and waffles: If you want a fruit-based breakfast with a delectably filling base, I recommend serving it with my Almond Flour Waffles, Overnight Yeasted Waffles, or Lemon Ricotta Pancakes.

Expert Tips

It doesn’t matter whether you’re serving this fruit salad for lunch or want to make a kid-friendly fruit salad your children will love. The below tips will ensure your salad is as fresh and flavorful on your first try.

Choose fresh fruits: The key to any good fruit breakfast is selecting high-quality fruits. Ensure your produce isn’t bruised or moldy, and try to choose adequately ripe fruit. However, avoid overly ripe fruit, as these ingredients likely won’t hold their shape and become mushy in your salad mixture.
Visual interest: To make the best fruit salad for a special event, I recommend using fruits in a variety of colors—red, yellow, green, and beyond! This way, it will look appetizing and add a nice pop of color to your tablescape.
Proper cutting: I recommend cutting your fruit into equal bite-sized pieces to ensure your salad is easy to eat. If you’re serving this recipe as a breakfast fruit plate, you can slice your larger fruits, arrange them on a plate, fill the empty spaces with strawberries, and top the spread with blueberries.
Wash and dry your fruit properly: It’s essential to ensure your fruit is clean and safe to eat before incorporating it into your homemade fruit salad. However, remember that some fruits bruise easily, and washing berries requires particular gentleness. Be sure to be equal parts thorough and light when washing your produce.
Do not skip on the lime juice or lime zest: Because of its preservational properties, a little lime or lemon juice is a great way to prevent your fruit from browning. Plus, this addition enhances the taste of the salad by balancing its sweet flavors with an irresistible tanginess.
Adding banana: Some people think banana has no place as seasonal fruit for summer. However, they add a creamy, mild taste to any fresh fruit salad, and they pack tons of Vitamin C and potassium to fuel you through your day. Still, you can easily omit it if you are not a fan.
Dress it right before serving: I recommend dressing the salad right before serving. If you drizzle on the dressing too far in advance, your salad may become overly juicy and soggy.
Make it kid-friendly: The below recipe as written, is a great fruit salad for kids due to its bright color, nutritious ingredients, and sweet taste. However, depending on your kids’ age, you may want to cut your fruit into smaller or bite-sized pieces.

FAQs

Is it okay to eat a fruit salad for breakfast?

Yes! Fruit salad makes one of the healthiest options for a quick morning meal due to its high vitamin and mineral content. Plus, depending on which fruits you add, you can kick-start your day with other nutrients, such as potassium, that may help maintain healthy blood pressure, reduce your risk of diabetes, and promote immunity. With that being said, it is important to consume fruit in moderation.

Is fruit salad a healthy snack?

Definitely! Doctors recommend that people eat at least 400 grams of fruit per day (or five servings of 80 grams), so eating fruit salad as a snack will help you reach your dietary goals while reducing your risk of disease, aiding weight loss, and enhancing your body’s store of essential nutrients. However, it is always best to consult your doctor and get the best advice for your dietary requirements.

Should I peel fruits when making fruit salads?

Peeling your fruit is a personal choice for this breakfast fruit bowl recipe. However, I recommend peeling off any skins that are hard to digest, such as orange, kiwi, and banana peels.

Can I use frozen fruit?

Yes, but ensure your fruits are fully thawed (room temperature is best) before adding them to your mixture.

Other Fruit Breakfast Recipes

No one can resist a sweet bowl of fruit for breakfast. If you want other ingenious ways to incorporate nutritious fruit into your morning, you’ll love these simple dishes.

Yogurt Parfait: If you want a recipe incorporating healthy breakfast fruit with creamy, light Greek yogurt, this dish is precisely what you need.
Apple Cinnamon Oatmeal: Pack all the fresh, crisp flavors of the orchard into your morning bowl with this 15-minute recipe.
Instant Pot Quinoa Breakfast Bowl: This vegan, gluten-free breakfast recipe comes together in less than 20 minutes and is the perfect make-ahead dish.
Peach Galette: Search no more for a healthy dessert. This sophisticated recipe makes for the perfect brunch dessert—especially when served with my fan favorite Honey Vanilla Ice Cream.
Christmas Morning Fruit Salad: I switch things up a bit during the holidays and make a salad with the red and green fruit in season for a festive treat.
Can’t get enough? Check out all our fruity desserts.

If you try this Breakfast Fruit Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Breakfast Fruit Salad Recipe

Here is a breakfast fruit salad that will help you start the day in a healthy way. Made without the use of any additional sugars, this easy fruit salad can be served by itself or as a side dish served with baked goods, eggs, or oatmeal.

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Total Time 15

Servings servings

Calories 131kcal

Author Aysegul Sanford

Ingredients

For The Fruit Salad

2 cups pineapple peeled, cored, and cut into 1-inch pieces
1 cup grapes rinsed and halved
1 cup strawberries rinsed, hulled, and quartered
1 cup blueberries rinsed
1 cup blackberries rinsed
1 orange peeled and cut into 1-inch pieces
2 Kiwis peeled and cut into 1-inch pieces
1 banana peeled and sliced – optional

For The Salad Dressing

¼ cup orange juice freshly squeezed
1 teaspoon orange zest
2 teaspoons lime zest
4 tablespoons lime juice from approximately 2 limes
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
Handful of fresh mint leaves chopped – Optional

Instructions

Place the pineapple, grapes, strawberries, blueberries, blackberries, cut orange, and kiwi in a large bowl. If you are serving it right away, add the banana, but if you are making it ahead of time, we recommend adding the banana right before serving.
To make the fruit salad dressing, combine the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon* in a small bowl or mason jar. Whisk or shake vigorously to incorporate.
Drizzle the fruit salad with the dressing and gently toss to combine.
If using, garnish with fresh mint leaves and serve.

Notes

Yields: This recipe yields approximately 8-9 cups of breakfast fruit salad. The nutritional values below are for 1 serving.
Sweetener*: As we were working on this recipe, we wanted it to be a healthy no-sugar-added breakfast option. However, if preferred, you can add a tablespoon (or more) of honey (or honey simple syrup) to the dressing. Honey-sweetened fruit salad is slightly sweeter but has a subtle (but welcome) honey flavor.
Make ahead: If you want to make it ahead, simply cut up the fruit (except the banana) and prepare the dressing. Store them in separate airtight containers. Then, just before serving, add the banana and drizzle the fruit with the prepared dressing.
Meal prep: Divide the prepared fruit mixture into individual airtight cups, mason, or weck jars, and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
Storage: The leftovers can be stored in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.
Making it for a crowd? Feel free to multiply the recipe as many times as you need.

Nutrition

Red Skin Potato Salad

Aysegul Sanford — Tue, 20 Jun 2023 16:27:30 +0000

After you make this classic red potato salad recipe, you won’t be able to resist making dozens of other crowd-pleasing sides. Whip up a Deviled Egg Potato Salad for a healthy alternative to traditional deviled egg dishes, or prepare a Caper Potato Salad for a gourmet version of this iconic dish. Want to complete your dinner spread? Any of my Summer Salads will enliven your table with crisp, colorful, and garden-fresh flavors.

Ingredients

This easy red potato salad recipe uses a handful of simple ingredients to achieve its creamy texture and irresistible taste:

Red potatoes (aka Red Bliss Potatoes): This recipe requires about three pounds of red skin potatoes. Though you can cook your potatoes whole, I recommend cutting them into one-inch cubes to help them cook faster and to eliminate the need to cut your potatoes post-boiling. I also prefer to leave the skin on, though you can remove the skin before cooking if desired.
Bacon: Inspired by the fan-favorite German potato salad, we are adding a generous amount of bacon to the savory salad mixture. I use oven-baked turkey bacon for this dish, though you can also prepare it with my Air-Fried Turkey Bacon recipe to reduce cooking time. You can also make your red-skinned potato salad with regular baked bacon if you prefer something other than turkey bacon.
Mayonnaise: You can use whatever quality mayo brand you like for your potato side. However, you can also use vegan mayo to accommodate various dietary lifestyles.
Apple cider vinegar
Dijon mustard: Though I prefer the tangy, sharp taste of Dijon mustard in my homemade red potato salad, grainy mustard will also work in this recipe.
Seasonings: You only need Kosher salt and black pepper to season this dish.
Fresh dill: Fresh dill gives this recipe its light, garden-fresh overtones. You can also use one tablespoon of dried dill if you don’t have fresh dill on hand.
Celery stalks: Bu sure to chop them finely.
Scallions: I recommend using the white and green parts of your green onions to give your salad a delectable balance of robust and mild flavors.
Hard-boiled eggs: You can prepare your creamy red potato salad with egg or without egg. If you choose to include boiled eggs, I recommend using a process that I think is the best way to cook hard-boiled eggs. Once cooked, cut the eggs into ½-inch cubes and use them to top your side dish.
Dill pickles: Adding a few tablespoons of chopped dill pickles gives this dill red potato salad a deliciously pickled flavor. For a milder taste, you may omit this ingredient.

Substitutions and Variations

Potatoes: If you prefer not to use red-skin potatoes, you can use red new potatoes or baby red potatoes. If you use baby red potatoes, be sure that they are of equal size before boiling. You could also use other waxy potatoes that will hold their shape during cooking, such as Yukon Gold or Yellow Finn. Though keep in my that other potatoes, like russet potatoes, will fall apart while boiling.
Greek yogurt: For a lighter, tangier version of this potato salad, use ½ cup of Greek yogurt and ½ cup of mayonnaise to make the creamy dressing.
Sour cream: Mix ½ cup of mayonnaise with ½ cup of sour cream to make a classic Southern red potato salad. This red skin sour cream potato salad will have a slightly brighter, tarter flavor.
Fresh herbs: Don’t want to make red potato salad with dill? You can omit this ingredient or substitute it with other fresh herbs, such as fresh parsley or chives.
Vinegar or lemon juice: If you don’t have any apple cider vinegar in your pantry, you can make a red potato vinegar salad with red wine vinegar or white wine vinegar. You may also use fresh lemon juice to make this recipe without vinegar.
Red onion: To make this dish milder, substitute the scallions with Pickled Red Onions for a tangier taste or Roasted Red Onions for a more caramelized flavor.
Sweet relish or sweet pickles: You can make your red bliss potato salad less briny by swapping the dill pickles for a sweeter alternative, like sweet relish, dill pickle relish, or sweet pickles. Or you can also use briney black or green olives.
Garlic: Recipes for old-fashioned red-skin potato salad generally include one teaspoon of garlic powder for bolder undertones. However, you could also make this version with one fresh garlic clove.

How to Make Red Skin Potato Salad

The best part about this recipe is how simple it is. These easy instructions will teach you how to cook red potatoes and prepare a delicious dressing that brings every ingredient to life.

Prepare the potatoes: Place the cubed red-skinned potatoes in a large pot. Fill the pan with enough cold water to cover the potatoes, plus an extra inch of the pot. Cover it with a lid. Transfer the pot to the stove and bring the water to a boil over high heat. Once boiling, reduce the heat to medium so the water maintains a gentle boil.

Cook the potatoes: Lightly boil the red-skin potatoes for about 7-8 minutes until fork tender. When done, you should be able to spear the potatoes easily with a sharp knife. The cubes should be tender but not falling apart.
Drain: Remove the pot from the heat and drain it so that only the potatoes remain. Place potatoes in a large mixing bowl and let them cool slightly on the counter.
Cook the bacon: If you are new to cooking baking in the oven, be sure to check out my recipe for Baked Turkey Bacon for step-by-step instructions. However, in a nutshell, these are the steps to cook bacon. Preheat the oven to 400 degrees F. and line a baking sheet tray with parchment paper or aluminum foil. Add a wire rack atop the lined tray. Place four strips of turkey bacon on top of the rack, ensuring the strips don’t overlap. Transfer the turkey bacon to the preheated oven. Cook for 10 minutes, flip the strips, and cook them for another 5 minutes. Let them cool for five minutes before roughly chopping them into bite-sized pieces.
Prepare the dressing: Take out a small bowl while the potatoes and bacon cook. Add the mayonnaise, apple cider vinegar, Dijon mustard, Kosher salt, and pepper, and whisk the ingredients. Once combined, add the chopped dill and whisk again.

Assemble the red potato potato salad: Add the chopped celery, scallions, dill pickles, and turkey bacon into the large bowl where you put the potatoes earlier.
Add the dressing: Drizzle the potato mixture with dressing and toss it gently so that it coats all ingredients equally.
Serve: If using, sprinkle the chopped hard-boiled eggs on top of the red potato salad. Serve the dish immediately or cover it with saran wrap and refrigerate until ready to serve.

How to Make Ahead and Store Leftovers?

Red-skinned potato salad is a must-have recipe for hassle-free prep time. Prepare it ahead for effortless potluck preparation, or save your leftovers to enjoy days later.

Make ahead: You can prepare this delicious recipe one day in advance. However, if you plan to include eggs, I recommend adding them to the mixture just before serving.
Storage: Store your leftovers in an airtight container in the fridge, and they will stay fresh for up to 1-2 days. Because the flavors may settle or change during storage, I recommend stirring the mixture before serving and tasting it so that you can adjust its seasoning as necessary.

What to Serve with Red Potato Salad?

You’ll have countless pairable meals for any occasion when you make potato salad with red potatoes. This collection has everything from summer cookout menu ideas to weekday sandwiches.

Grilled meats: No barbecue feast is complete without a filling potato salad and grilled protein. Serve my Chicken Shish Tawook for a juicy, bold Middle Eastern meal. If you want a light seafood option, prepare my recipes for Grilled Sockeye Salmon, Shrimp Shish Kabob, or Grilled Dolphin Fish, and your tastebuds will thank you.
Air-fried chicken or turkey legs: Fried chicken and redskin potato and egg salad is a classic menu combination. However, you can take out the mess of oil frying and prepare healthy poultry half the time by making my Air Fried Chicken Legs or Air Fryer Turkey Legs instead.
Sandwiches or burgers: Satisfy your appetite and cravings by spooning your red potato salad with bacon alongside a hearty sandwich. My favorite pairings include a fresh Chicken Caprese Sandwich, a flavorful Tuna Melt Sandwich, and a restaurant-ready Bacon Avocado Burger.
Pasta Salads: Pair it with classic summer sides like my Caprese Pasta Salad, Mexican Corn Pasta Salad, or Orzo and Shrimp Salad.

Expert Tips

There’s no secret to making a deliciously savory and tender bacon red potato salad. Everyone can whip up this fan-favorite side using my beginner-friendly cooking suggestions.

Cooking potatoes: The trick to making the best red potato salad recipe ever is correctly cooking the potatoes. Begin by filling your pan with cold water and letting your potatoes heat up in the pot. Doing so allows the potatoes to cook in gentle heat resulting in more evenly cooked creamy potatoes. Additionally, this soaking process will reduce boiling time and ensure your potatoes have a tender texture.
Dress properly: I recommend letting your potatoes reach a lukewarm temperature before adding the additional ingredients. If your potatoes are too hot, they will absorb the added liquid, which may result in a mushy potato salad. However, the temperature at which you add your ingredients is entirely up to your preference.
Presentation tips: One of the biggest complaints about potato salad is that it looks bland. My solution is to reserve some of the ingredients used in the recipe and sprinkle them on top when mixed with the dressing. A redskin potato salad topped off with bacon bits, fresh herbs, and bright veggies is a treat for the eye.
Let it rest: While optional, I recommend letting your potato salad rest for 30 minutes to an hour before serving. This resting time will allow your ingredients to mix their flavors thoroughly so that every bite tastes perfectly balanced.
Eggs: When you make this red potato salad with eggs, it’s up to you how you prefer to mix them. I like adding the eggs as a topping to keep them from getting buried in the mix. However, you could also add them along with your other dressing ingredients so that they appear evenly throughout the potato salad.
Serve warm, at room temperature, or cold: As it is with most potato salads, this red potato and egg salad can be served lukewarm, at room temperature, or cold. However, if you are serving it as a part of your summer barbecue menu on a hot day, it is advised to place it above a bowl filled with icy water to maintain its coolness.

FAQs

Wondering whether red potatoes are good for potato salad or how to prepare your veggies? This handy guide answers all your questions about this delicious potato salad recipe.

Can you make potato salad with red potatoes?

Yes! Not only can you make potato salad with red potatoes, but I also highly recommend it. Red potatoes hold their shape better than other potatoes during the boiling process, and they bring a sweet, buttery flavor to your potato salad.

How long to boil red potatoes for potato salad?

The time it takes to cook red potatoes may vary depending on their sizes. However, after cutting them into one-inch cubes and letting your water boil, your potatoes should only need to cook for 7-8 minutes until they are fork-tender. Keep in mind that there is a direct correlation between the size of your potato cubes and cooking time. To check for doneness, insert a knife into the center of a potato piece. If it enters and exits easily, your potatoes are ready.

Do I need to peel the skin of red potatoes when making potato salad?

Not at all! I prefer to leave the skin on when I make this red potato salad recipe with bacon. Not only does this add color to the potato salad, but it also ensures you keep the nutrients present in the red potato skin. However, you can peel your potatoes first if you’d prefer not to include the skin.

Are red or white potatoes better for potato salad?

Whether you use red or white potatoes in your potato salad is up to personal preference. I love making this recipe with red potatoes because of their rich, sweet flavor. However, you can use any potato you prefer as long as they are waxy potatoes that can hold their shape during the boiling process, such as Yukon Gold potatoes.

Other Potato Recipes You Might Like

Whether you are a Pioneer Woman’s Potato Salad fan or have always made your cherished family recipe, I hope you try our red skin potato salad recipe. And if you happened to have any leftover potatoes, here are a few other potato recipes you might also like:

If you try this Red Skin Potato Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Red Skin Potato Salad Recipe

This Red Potato Salad recipe is packed with creamy potatoes, crispy bacon, crunchy celery, and earthy fresh herbs and then drizzled with a creamy salad dressing. It is the perfect side dish for summer BBQs, picnics, potlucks, and more.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Resting time (optional) 30

Total Time 1

Servings servings

Calories 364kcal

Author Aysegul Sanford

Ingredients

3 pounds red potatoes cleaned and cut into 1-inch cubes
6 strips turkey bacon* roughly chopped – or regular bacon
1 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoon Dijon mustard
1 teaspoon Kosher salt
½ teaspoon ground black pepper
2 tablespoons fresh dill chopped
2 stalks celery chopped
¼ cup scallions thinly sliced or red onions
2 hard-boiled eggs cut into ½ inch cubes – optional
3 tablespoons chopped dill pickles – optional

Instructions

To cook the potatoes: Place the cubed potatoes in a large pan and fill them with cold water, making sure that the water covers the potatoes plus an additional inch. Cover the pan.
Place the pan on the stove and bring to a boil over high heat. Turn down the heat to medium and let it simmer for 7-8 minutes* or until fork tender (but not falling apart.)
Remove from the heat and drain. Transfer it to a large salad bowl and let it cool slightly.
To cook the turkey bacon: Preheat the oven to 400 degrees F. Line a baking sheet tray with parchment paper or aluminum foil. Place a wire rack on top of the lined tray. Place the strips of turkey bacon on the wire rack, ensuring the strips do not overlap.
Bake for 10 minutes, then flip and cook for an additional 5 minutes. Let them cool slightly, and then cut them into bite-sized pieces.
While the potatoes and bacon are cooking, make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, Kosher salt, and pepper. Add the chopped dill and give it a good whisk.
To assemble the red potato salad: Add chopped celery, scallions, dill pickles (if using), and turkey bacon into the bowl with the boiled potatoes.
Drizzle them with the dressing and gently toss them, ensuring that the dressing is distributed throughout.
If using, add the hard-boiled eggs on top*. Serve right away or cover with stretch film and refrigerate until ready to serve.

Video

Notes

Yields: This recipe makes about 6-7 cups of salad if you cut your potatoes into 1-inch cubes. The nutritional values below are per serving.
Cook time for potatoes: Please keep in mind that there is a direct correlation between the size of your potatoes and cooking time. The best time to check doneness is by inserting a sharp knife into a potato cube. If it comes in and out easily, it should be cooked.
Bacon: I used turkey bacon, but regular bacon can be used. If you are new to cooking bacon in the oven, be sure to check out my detailed post on Baked Turkey Bacon.
Eggs: If you are using eggs, you can place them on top at the end or chop them up and incorporate them into the salad with the rest of the ingredients.
Make ahead instructions: You can prepare this salad one day in advance. However, if you plan to include eggs, I recommend adding them to the mixture just before serving.
Storage: Store your leftovers in an airtight container in the fridge, and they will stay fresh for up to 1-2 days. Because the flavors may settle or change during storage, I recommend stirring the mixture before serving and tasting it so that you can adjust its seasoning as necessary.

Nutrition

Ina Garten’s Roasted Shrimp Salad

Aysegul Sanford — Thu, 15 Jun 2023 17:48:10 +0000

A true Barefoot Contessa classic, this roasted shrimp salad is the same one Ina Garten herself sold in stores. Much like her Orzo with Shrimp and Feta Cheese, this recipe comes together in no time at all.

And if you are a serious shrimp lover, be sure to make Shrimp Scampi and BBQ Shrimp Skewers, too.

Ingredients

Ina Garten’s shrimp salad is a mix of pantry and fresh ingredients that are easy to find at the grocery store. Here are my best tips when shopping for this roasted shrimp salad recipe:

Shrimp: Buy whole shrimp labeled 16-20 or 21-25 (this is an indication of the size and number of shrimp per pound). You can peel and devein them yourself or purchase deveined shrimp to save yourself some time. If using frozen shrimp, thaw completely by placing the bag in a bowl of cold water for about 30 minutes.
Olive oil: Use good olive oil, preferably extra virgin olive oil if you have it on hand.
Mayonnaise: When first testing this recipe, we found the original 1 cup mayo Ina Garten used was too much, so I reduced it to ½ cup. As always, taste and adjust based on your desired preference.
Orange zest and orange juice: Orange zest and orange juice are the key ingredients that make this recipe so delicious and unforgettable. Lemon zest and lemon juice can be used in its place, but I highly recommend making it with orange.
Vinegar: The recipe uses white wine vinegar, but apple cider vinegar, red wine vinegar, or whatever you have on hand will work.
Fresh dill: While fresh dill is very classic and delicious, fresh herbs like fresh parsley would be great, too.
Capers: Make sure the capers are drained before adding to the salad. Not a fan? Use dill pickles or omit them altogether.
Red onion: Raw red onion adds a nice savory crunch. Replace it with Pickled Red Onions or Roasted Red Onions for a mild onion flavor. Or you can also use an equal amount of chopped scallions.

Optional Add-Ins and Variations

Although not included in the original recipe, here are some fun and creative add-ins to make this shrimp recipe your own:

Seasoning: While the shrimp is seasoned simply with Kosher salt and black pepper, you can add some nice flavor with 1 teaspoon of Old Bay seasoning, blackened seasoning, or a pinch of red pepper flakes for some heat.
Savory: One teaspoon of Dijon mustard or Worcestershire sauce mixed into the dressing would add a welcome savory bite.
Avocado: Add one cubed ripe avocado to the salad for some extra creaminess.
Salad greens: Serve it over a bed of mixed greens or thinly sliced romaine lettuce for some extra crunch.
Other veggies: Add additional fresh, crisp vegetables like diced English cucumbers, halved red cherry tomatoes, or diced bell peppers.

How to Make Barefoot Contessa’s Shrimp Salad?

This Ina Garten Shrimp Salad recipe is so easy to make and can be ready to serve in just about 1 hour, thanks to the shrimp’s quick cooking time. Here’s how to do it in a few easy steps:

Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.

Prep Shrimp: Pat the shrimp dry with paper towels. Spread into one single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss gently to ensure the shrimp is coated with the oil and seasonings.
Roast Shrimp: Roast the shrimp for 6-8 minutes, flipping them halfway through, until pink, pearly, and slightly curled into a ‘C’. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set aside.

Make Dressing: While the shrimp is roasting, whisk together the mayonnaise, orange zest, orange juice, and vinegar in a large mixing bowl. Add the dill, capers, and red onion and mix until combined.
Toss: Pour the dressing over the shrimp and toss to combine. Cover with plastic wrap and set aside for 30 minutes before serving.

How to Make Ahead and Store

Ina Garten’s shrimp salad is a wonderful make-ahead recipe and keeps well in the refrigerator. To do so, simply:

Make Ahead: Make this shrimp salad up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.

What to Serve With This Recipe?

A fabulous Barefoot Contessa shrimp salad can be served in a number of elegant and sophisticated ways. Some of my favorites include:

Bread: Serve it as a light dinner with a crusty French baguette or Homemade Olive Bread.
Soup: Make it a lighter meal by serving it alongside Ina’s Chilled Cucumber Soup or Creamy Zucchini Soup.
Grains: Make it more of a filling meal by serving it with some Cooked Quinoa, Cooked Wild Rice, or even cooked cous cous.
Wine: This light seafood salad goes wonderfully with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc.

Expert Tips

Use good quality ingredients. Your favorite brand of mayonnaise and olive oil will make the shrimp salad taste that much better.
A note on frozen shrimp: If you are using frozen shrimp, make sure it is fully thawed before cooking. According to Bon Appetit, frozen shrimp is better than fresh shrimp. But as always, shop for shrimp that is easily available to you.
Shrimp cooks very quickly. It is easy to overcook shrimp, so pay attention to the cooking time. Because it cooks so fast, I do not recommend using parchment paper, as the hot heat from the sheet pan does a better job of cooking the shrimp evenly.
Allow the shrimp to cool slightly before tossing with the sauce. You want warm shrimp, not piping hot. The gentle warmth will better absorb the dressing.
Put the sauce in the shrimp. Just as Ina Garten notes on the Food Network, add the sauce to the shrimp rather than adding the shrimp to the sauce. This way, you can moderate the amount of sauce you want tossed with the shrimp.
Let it rest before serving. Once Ina’s shrimp salad is prepared, cover it and allow it to rest for 30 minutes at room temperature to allow the flavors to marry together. Or, just as Ina Garten recommends in her cookbook, set it in the fridge for up to 6 hours before serving.

Other Shrimp Salad Recipes You Might Also Like:

If you try this Ina Garten’s Roasted Shrimp Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Adapted from Ina Garten’s Barefoot Contessa, How Easy Is That? cookbook – Roasted Shrimp Salad recipe.

Ina Garten’s Roasted Shrimp Salad Recipe

Ina Garten’s roasted shrimp salad is a deli-style salad perfect for BBQs, picnics, potlucks, and holidays all year round. Surprisingly delicious, thanks to the addition of orange juice and orange zest, once you try this easy recipe, you will never buy roasted shrimp salad from the store again.

Course Lunch, Seafood Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 8

Resting time 30

Total Time 48

Servings servings

Calories 276kcal

Author Aysegul Sanford

Ingredients

For The Roasted Shrimp:

2 lbs shrimp 16-20 or 21-25 peeled and deveined
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Dressing:

½ cup mayonnaise
1 tablespoon orange zest from 2 oranges
2 tablespoons orange juice freshly squeezed
1 tablespoon white wine vinegar or apple cider vinegar
¼ cup chopped fresh dill
2 tablespoons capers drained
2 tablespoons red onion small diced

Instructions

Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.
Prepare Shrimp: Using a sheet of paper towel, pat dry the shrimp on both sides. Transfer onto a sheet pan. Spread the shrimp on a single layer, drizzle with olive oil, and sprinkle with salt and pepper. Toss together to ensure that the shrimp is evenly coated with oil and seasoning.
Roast Shrimp: Roast for 6-8 minutes, flipping them halfway through roasting. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set it aside.
Make the salad dressing: Meanwhile, make the dressing by whisking together the mayonnaise, orange zest, orange juice, and vinegar in a mixing bowl. Add the dill, capers, and red onion and mix to combine.
Toss, rest and serve: Pour the dressing over the shrimp and toss to combine. Cover with stretch film and let it rest at room temperature for 30 minutes before serving.

Notes

Yields: This recipe makes 4-5 cups of salad, good for approximately 6 (appetizer) servings. The approximate nutritional values below are per serving.
Make Ahead: Make it up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.

Nutrition

Greek Yogurt Cucumber Salad

Aysegul Sanford — Mon, 29 May 2023 20:06:18 +0000

The best thing about this cucumber Greek yogurt salad is that it is easy to make with the most delicious yogurt salad dressing. Plus, it is made with a handful of ingredients you probably already have in your pantry.

If you are a fan of similar easy Greek yogurt-based recipes, check out our Tzatziki (aka Greek cucumber salad dressing), Greek Yogurt Coleslaw, Pasta with Greek Yogurt Sauce, and Greek Yogurt Chicken Salad recipes.

Ingredients You’ll Need:

You only need a few basic ingredients and a few pantry staples to make this cucumber yogurt salad. The ingredients list has two parts:

For the Greek yogurt salad dressing, you will need the following:

Greek yogurt: I recommend using full-fat plain Greek yogurt for the most creamy Greek cucumber salad. However, low-fat Greek yogurt or plain yogurt would also work.
Garlic cloves: Be sure to mince them finely to easily incorporate them into the dressing.
Lemon juice: Freshly squeezed lemon juice is the best.
Extra virgin olive oil: A drizzle of olive oil deepens the flavors of this yogurt dill cucumber salad, but it is an optional ingredient.
Vinegar: All you need is a splash of red wine vinegar to brighten up the yogurt salad dressing. I used red wine vinegar, but white wine vinegar, rice vinegar, or even apple cider vinegar would also work.
Fresh Dill: A small amount of chopped fresh dill is a classic ingredient for any Mediterranean cucumber yogurt salad recipe, and this one is no exception. If you find the flavors of fresh dill too strong, you can use a teaspoon of dried dill instead.
Kosher Salt and Pepper

For The Salad, you will need:

Cucumbers: I used English cucumbers (aka seedless cucumbers) as they have fewer seeds than most other types of cucumbers. However, Persian cucumbers (aka Lebanese cucumbers) and garden cucumbers (the most popular type you find in US grocery stores) would all work. Removing and peeling the seeds is optional and depends on the type of cucumber you use.
Onion: A small amount of sliced red onion pairs beautifully with all the other flavors of this creamy cucumber dill salad. However, scallions can be used as a substitute.

Optional Add-ins and Substitutions:

Sour cream: Not a fan of yogurt? Use sour cream instead. I recommend using a lesser amount, about ½ cup. If you are a fan of mayo, you can add a few tablespoons to make it a bit more tangy and flavorful.
Fresh herbs: If fresh dill is not your favorite, substitute it with fresh mint and fresh parsley. While you can omit fresh herbs altogether, I love the burst of fresh flavor they bring to this summer salad.
Seasoning: Add a teaspoon of my Mediterranean seasoning blend to the creamy yogurt dressing for an even more authentic flavor.
Honey: You can add a teaspoon of honey to the tzatziki sauce salad dressing if you want your yogurt cucumber dill salad to taste slightly sweet.
Lemon Zest: I find that a small amount of lemon zest helps enhance the flavor of the creamy dressing and make it even more citrusy, but it is optional.
Ranch Dressing: If you are a fan of ranch flavors and don’t mind a different flavor profile (with a more American twist), you can use our yogurt ranch dressing instead of the yogurt sauce in the recipe below.

How To Make Cucumber Greek Yogurt Salad?

Making cucumber salad with yogurt dressing cannot be easier. If you have 10 minutes, you can make this recipe. Here are the steps:

Make the yogurt dressing: In a small mixing bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, vinegar, fresh dill (if using), kosher salt, and black pepper until creamy.
Slice the cucumbers: If preferred, peel the cucumbers. Using a mandoline slicer or a sharp knife, slice them in ¼-inch thickness. Transfer to a large bowl along with sliced red onions.
Dress the cucumbers: Drizzle the vegetables with the creamy yogurt dressing and gently toss to ensure all of the cucumbers are evenly coated.
Taste for seasoning & serve: Give it a taste and add more if necessary. Serve.

How to Make Ahead and Store Leftovers?

When it comes to summer cookouts, planning, and meal prepping are key. Thankfully, with just a few steps, you can make this creamy cucumber salad a day ahead and put it together in minutes. Here is how I do it:

To Make Ahead: Make the creamy Greek yogurt dressing up to 3 days in advance and store it in a jar with a tight-fitting lid. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready, assemble the salad as directed in the recipe card below.
To Store Leftovers: Place the leftover Greek cucumber yogurt salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few tablespoons of Greek yogurt to thicken the dressing. Regardless of which method you choose, be sure to give it a toss before serving.

What To Serve It With?

This easy cucumber salad pairs beautifully with various of main dishes and similar salads. Here are some suggestions for pairing:

Grilled Meats: The tangy and refreshing flavors of the salad make a great summer side dish with spicy dishes like grilled chicken, pork, or turkey. Pair it with my Greek Yogurt Chicken or Shish Tawook for a wonderfully balanced and authentic Mediterranean-inspired meal.
Fish: Whether grilled mahi mahi, salmon, or shrimp kabobs, this tzatziki cucumber salad complements seafood beautifully.
Roasted Vegetables: Serve it alongside roasted asparagus, crispy eggplant, or zucchini noodles for a light vegetarian meal.
With Other Salads: If you are taking it with you to a potluck (such as a dish you can bring to a Memorial Day party) and need a few more ideas, this yogurt cucumber salad would pair well with my Caprese Pasta Salad, Jen Aniston Salad, and Quinoa Tabbouleh.

Expert Tips:

While this creamy cucumber salad with Greek yogurt is pretty straightforward, there are a few things to pay attention to for the best results. Here are a few tips I learned during my recipe testing:

Use a mandolin slicer: If you have a mandolin slicer, this is the time to use it, as thinly sliced cucumbers make for a more aesthetically pleasing and delicate salad. Not to mention, it makes the process of making this yogurt and cucumber dish much faster.
Salt cucumbers: The cucumbers will inevitably release their juices as they sit. However, if you have the time, you can place the sliced cucumbers in a bowl fitted with a colander and sprinkle them with half a teaspoon of salt. Give them a toss and let the juices drain for 15-30 minutes. Doing so will draw the water out of the cucumbers and ensure that your cucumber yogurt dill salad remains crisp rather than becoming watery.
Chill before serving: This salad can be served right away, but letting it sit in the fridge for 30 minutes to an hour allows all the flavors to blend and intensify, resulting in an even more refreshing yogurt cucumber salad.
Taste for seasoning: Be sure to give it a taste before serving and add more seasoning if necessary.

FAQs

Is Greek yogurt and cucumber good for you?

According to Healthline, Greek yogurt is high in many nutrients and a good source of protein, fat, and carbohydrate source. Conversely, cucumber is a nutritious and low-calorie fruit that is high in water content and provides many essential nutrients and vitamins. So, consuming yogurt and cucumber together, as we do in this healthy cucumber salad, can be good for you.

How do you keep cucumbers crisp in a salad?

You can keep cucumbers crisp by salting them for 15-30 minutes before assembling the salad. Place cucumber slices in a colander set in a bowl. They should release their juices as they sit. Drain and use them in your salad.

How to thicken a cucumber salad?

You can thicken your cucumber salad by adding and tossing a few tablespoons of extra Greek yogurt into the salad.

Other Cucumber Salad Recipes You Might Also Like:

If you try this Greek Yogurt Cucumber Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Greek Yogurt Cucumber Salad Recipe

This Greek Yogurt Cucumber Salad is a refreshing and healthy side dish you can make in 10 minutes. Tossed in a tangy, tzatziki-inspired Greek yogurt dressing, it is a lighter and healthier alternative to mayo or sour cream-based cucumber salads.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 76kcal

Author Aysegul Sanford

Ingredients

1/2 cup plain Greek yogurt full fat
2 cloves garlic ~ 1 1/2 teaspoons, minced
⅓ cup lemon juice freshly squeezed – from 2 lemons
1 teaspoon extra virgin olive oil
1 tablespoon red wine vinegar or apple cider vinegar
¼ cup chopped fresh dill optional
1 teaspoon Kosher salt
¼ teaspoon black pepper
1 English cucumber* sliced in 1/4 inch slices (peeling is optional)
¼ cup thinly sliced red onion or scallions – optional

Instructions

To make the yogurt dressing, whisk together yogurt, garlic, lemon juice, olive oil, vinegar, dill (if using), salt, and black pepper.
Place cucumber and red onion slices in a large salad bowl.
Drizzle the cucumber salad with the Greek yogurt dressing. Give it a gentle toss.
Taste for seasoning and add more if necessary. Serve.

Video

Notes

Yields: This cucumber salad yields approximately 4 cups of salad (with ~ 2/3 cup yogurt dressing). It is ideal for 4 servings if you are serving it as a side dish. If you are serving it to a larger crowd, you can multiply the recipe as many times as you need.
Cucumber: I used an English cucumber, but yu can also use 4-5 (smaller) Persian cucumbers.
To Make Ahead: Make the yogurt dressing up to 3 days in advance and store it in a jar. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready to serve, place cucumber and onion slices in a bowl, drizzle with the dressing and toss to combine.
To Store Leftovers: Place the leftover cucumber salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few additional tablespoons of Greek yogurt to thicken the dressing. Be sure to toss before serving.

Nutrition

Garlic Butter Pasta

Aysegul Sanford — Wed, 17 May 2023 14:31:37 +0000

Pasta with butter garlic is one of my favorites among all my easy recipes for spaghetti noodles. This simple dish comes together as quickly as my Ricotta Lemon Pasta and Greek Yogurt Alfredo Sauce and packs as much bold, robust flavor as my fan favorite Green Spaghetti. Tossed in my signature garlic butter pasta sauce, this easy dish will make your recipe book hall of fame—next to my creamy and spicy take on Gigi Hadid Pasta!

Ingredients for Garlic Buttered Pasta

To make the butter garlic pasta sauce, you will need just a few pantry-ready ingredients:

Unsalted butter: Due to its high-fat content, unsalted European-style butter is my go-to for this recipe, as it will give your pasta extra depth and richness. However, you can use any unsalted butter you prefer to balance out the excess sodium of parmesan cheese.
Fresh garlic cloves: I recommend using finely minced garlic for your buttery pasta sauce, as it most thoroughly infuses the butter with its flavors. You could also use roasted garlic for a smokier, caramelized taste. In a pinch, garlic powder can be a substitute but if you are after the rich garlicky flavors, I would recommend using fresh garlic cloves in this recipe.
Kosher Salt and black pepper
Fresh herbs: Fresh parsley is one of my favorite herbs in this butter garlic sauce for noodles. However, you can bring out similarly bright, garden-fresh flavors to your meal by using other fresh herbs matching your unique recipe.

To make the garlic butter pasta, you will need only two simple ingredients:

Pasta: I recommend using spaghetti for my garlic butter noodles, as their lean shape can hold more buttery pasta sauce than thicker types. However, you can also make this recipe using another type of pasta, such as linguine, penne, fettuccine, elbow, egg noodles, and angel hair. Additionally, if preferred, gluten-free pasta can also be used.
Parmesan cheese: Nutty and bold, parmesan cheese is the perfect finishing touch for transforming your plain spaghetti into an elegant, five-star meal.

Optional Add-Ins

Red pepper flakes: If you want to give your recipe a pop of spice and color, a sprinkle of red pepper flakes is just what your plain butter pasta needs.
A drizzle of extra virgin olive oil: For an extra-rich, authentic Italian taste, finish it off with a drizzle of EVOO.
Add a protein: Top off this butter garlic spaghetti with a tender protein to transform this simple side into a complete meal. I love serving garlic butter pasta with chicken (hello, Roasted Bone-In Chicken Breasts!) and seafood, like my zesty Shrimp Shish Kabob recipe.
Green Vegetables: Add a handful of baby spinach leaves or blanched peas to the pasta liquid in the last minute to up the nutritional value and give it some color.

How to Make Garlic Butter Pasta

This quick pasta dish is a cinch with my easy butter garlic pasta sauce. With a handful of ingredients and only six steps, anyone can quickly whip up this delicious side. Here are the steps:

Cook the pasta: Fill a large pot with water, mix in a generous helping of salt, and bring the mixture to a boil. Add the pasta to the pot of water and cook it according to the package instructions (or until al dente.) Reserve 1 cup of the pasta water, drain the pasta, and return it to the pot.
Make the garlic sauce for noodles: While the pasta cooks, melt the butter in a small skillet or saucepan over medium heat. Add the garlic and cook it over medium-low heat until it softens (2-3 minutes), stirring frequently. Then, remove the pan from the heat and stir in the salt, pepper, and fresh parsley.
Toss the pasta: Add the buttered pasta sauce to the cooked pasta and toss until combined. If the pasta is sticky, add the reserved pasta water to the mix in 2-tablespoon increments until it reaches your desired consistency.
Add the parmesan: Sprinkle the buttered spaghetti noodles with parmesan cheese and chopped parsley, and toss until combined.
Serve: Divide the garlic butter spaghetti noodles into serving bowls. Garnish them with more parmesan cheese and parsley, and enjoy!

Storage and Reheating Instructions

With these storage tips, you can save your butter garlic pasta leftovers for an easy lunch or a quick dinner the next day. Here’s how I do it:

Store: Place the leftovers in an airtight container in the fridge for up to 2-3 days.
Reheat: When reheating your garlic butter noodles, add a bit of liquid to the mixture to keep your pasta from drying. Then, heat the leftovers in a saucepan for 5-7 minutes or the microwave in 30-second increments.

What to Serve with this Recipe?

Mild yet rich, buttery garlic pasta is a highly versatile side dish. Serve it with a hearty protein, crisp salad, or tender veggie side, and your table will pack a ton of flavor with minimal prep time.

Chicken: This parmesan garlic butter pasta is my favorite simple pasta side dish for chicken. Prepare an Instagram-ready spread by making this recipe alongside a five-star Chicken Shish Tawook, Whole Roasted Chicken or tender Greek Yoghurt Chicken. For a flawless ingredient pair, you can also serve it alongside Baked Panko Chicken Parmesan, and you’ll have a cheesy meal that comes together in no time.
Turkey: Light and mild, turkey mains exquisitely balance the buttery richness of spaghetti in butter sauce. Italian seasoned Turkey Meatballs make an excellent pasta topping, while Turkey Tenderloin is a succulent main that only takes 30 minutes to prepare.
Seafood: Nothing says, “match made in heaven,” like butter garlic pasta with shrimp. Top your buttered noodles with my zesty Shrimp Scampi Recipe or Breaded Fish for a family-friendly pairing perfect for busy weeknights. Or, pair your pasta with Grilled Mahi Mahi for a light, summery pair ideal for outdoor events.
Salad: Want to add a little fiber to your pasta spread? Balance out the decadence of your pasta with a crisp, garden-fresh salad. You’ll love my easy Caesar Salad Recipe, La Scala Chopped Salad, and Burrata Caprese for light Italian signatures. Or, try out a bright, lemony recipe with my gluten-free and keto-friendly Asparagus Salad.
Vegetables: When it comes to tasty veggie recipes, the options are endless. Serve your garlic butter parmesan noodles alongside a plate of Oven-Roasted Asparagus or Air-Fried Green Beans for a nutritious green side. If you want a heartier combination, Roasted Portobello Mushrooms and Eggplant Parmesan will satisfy your appetite while serving any vegetarian needs.
Garlic bread: No one can resist a classic. Toasty and filling, oven-baked Garlic Bread and Air Fryer Garlic Bread are two of my favorite pasta sides. You’ll love dipping these tender slices into your spaghetti’s simple butter pasta sauce.

Expert Tips

There’s no secret to infusing your easy pasta side dishes with decadent, buttery flavors. However, here are a few things to pay attention to when making this easy pasta recipe:

Use high-quality ingredients: As it is with any recipe that uses a few basic ingredients, the key to the best garlic butter parmesan pasta is using the freshest and high-quality ingredients. Select firm, fresh-smelling garlic bulbs, your favorite pasta brand, and, if possible, European-style butter (for its high fat content.)
Keep a close eye on butter and garlic: Butter and garlic tend to cook quickly, so to avoid burning, watch it closely and stir frequently. Keep in mind, too, that the garlic butter pasta sauce only needs to cook for a total time of 2-3 mins.
Be sure to salt pasta water: The key to properly seasoned pasta is to cook it in salted water, so be sure to add a generous amount of salt to the boiling water. This small step will enhance the overall flavor of the pasta and make your plain noodles taste delicious even before they are coated with garlic butter spaghetti sauce.
Al dente pasta: To avoid mushy or undercooked pasta, I recommend cooking your spaghetti to al dente, giving it a firm yet tender texture.
Taste for seasoning: Because parmesan is naturally salty, it’s important to season your recipe sparsely and taste the sauce before adding extra ingredients.
Change the herbs you use to match the main dish: Light, herbaceous, and tasty, any fresh herb can be used in this noodle dish. Think of the dish you are serving it with and select fresh herbs that best complement the meal’s flavor profile.
Use a large skillet and add pasta: Another way to prepare this plain pasta recipe is to cook your buttery sauce in a large skillet and toss the cooked pasta directly in the pan.
Multiply: Making it for a crowd? Feel free to multiply the recipe to have buttery garlic pasta enough for everyone!

FAQs

How much pasta should I serve per person?

I recommend preparing two ounces of pasta per person. If serving a larger party, you can quickly multiply this simple recipe to accommodate all your dinner guests.

Should you put butter in pasta?

Absolutely! Pasta in butter sauce—especially garlic butter sauce!—is a classic, easy dish for the whole family. You can either melt butter and drizzle it over your cooked noodles or toss unmelted butter into warm pasta until melted.

How to season plain pasta?

There are countless ways to add flavor to plain pasta. You can toss your noodles with a simple sauce, such as my flavorful garlic butter sauce or an olive oil sauce, or you can top your dish with fresh herbs and cheese for a bright, lush meal.

How to make garlic butter noodles with garlic powder?

To make this easy pasta recipe with garlic powder, substitute the fresh garlic with one teaspoon of garlic powder.

Can I make this recipe vegan?

Yes! For a vegan alternative to my simple garlic butter sauce, use vegan butter and vegan parmesan instead of animal-based products.

Other Easy Pasta Side Dishes You Might Like

Can’t get enough of this easy garlic parmesan butter pasta? For even more quick pasta recipes, these beginner-friendly ideas will fill your table with bright, tender flavors.

If you try this Garlic Butter Pasta recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Garlic Butter Pasta Recipe

An easy and quick to make Garlic Butter Pasta recipe that can be served with any main dish. Spaghetti noodles tossed with buttery garlic sauce and then sprinkled with parmesan cheese and fresh parsley for a flavor packed meal that is both satisfying and comforting.

Course Dinner, Lunch

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 369kcal

Author Aysegul Sanford

Ingredients

For The Pasta:

8 ounces spaghetti or any other dried pasta or Gluten free pasta
Water
Kosher Salt
½ cup grated parmesan cheese plus more for serving

For The Garlic Butter Pasta Sauce:

4 tablespoons unsalted butter preferably European-style butter with high fat content
4 cloves garlic minced
¼ teaspoon Kosher salt plus more to taste
¼ teaspoon ground black pepper
¼ cup fresh parsley – roughly chopped, plus more for serving

Instructions

Bring a large pot of salted water to a boil, add the pasta, and cook according to the package directions until al dente. Reserve 1 cup of the pasta water and drain the pasta. Return the now-drained pasta back to the pot.
While the pasta is cooking, make the butter garlic pasta sauce. Melt the butter in a small skillet over medium heat until fully melted (but not browned.) Add the garlic and cook, stirring frequently, for 2-3 minutes. Remove from heat and stir in the salt, pepper, and fresh parsley.
Drizzle the pasta with the butter garlic sauce and toss to combine. If the pasta is too sticky, use the reserved pasta water by adding and mixing it in 2-tablespoon increments.
Sprinkle the buttery pasta with parmesan cheese and chopped fresh parsley. Toss to combine.
When ready to serve, divide the pasta into serving bowls and garnish with more parmesan cheese and parsley.

Notes

Yields: This recipe serve 2 ounces of (uncooked) pasta per serving. However, you can multiply it if you are serving a large crowd.
Keep a close eye on the butter: Watch the garlic closely when sauteeing as it can burn quickly. It is best to monitor it closely as it cooks.
Store: Place the leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Garlic Butter Sauce

Aysegul Sanford — Wed, 17 May 2023 14:29:22 +0000

If you are like us, a fan of making your own Roasted Garlic Compound Butter, you won’t be able to resist the rich and robust taste of this easy garlic butter sauce recipe. Using this versatile recipe as a base, you can quickly turn your homemade garlic butter sauce into the perfect recipe for countless other dishes.

Whether you use it to make Garlic Butter Pasta, Garlic Bread, or dipping sauce for bread, this quick and easy recipe is going to be a staple in your daily cooking routine.

Ingredients

The list of ingredients for garlic butter sauce is simple and short. You can make this savory recipe using only three ingredients, possibly with things you already have in your kitchen. So, no grocery trip is necessary!

Butter: I recommend using unsalted European-style butter (I like Vermont Creamery (affiliate link), as its high-fat content gives this recipe extra richness and depth. However, nearly any salted or unsalted butter would also work. Just note that if you use salted butter, I recommend omitting the extra salt to avoid over-seasoning.
Fresh garlic cloves: I prefer finely minced garlic for this recipe. However, you can also use my Roasted Garlic or Air Fryer Garlic for a smokier garlic flavor. Though I don’t recommend using garlic powder in this recipe, you can use it in a pinch if you don’t have any fresh garlic on hand.
Kosher salt

Optional Add-Ins and Variations

Clarified butter: If preferred, you can make this DIY garlic butter sauce with clarified butter or ghee. I make clarified garlic butter whenever I need a vegan or dairy-free version of this recipe.
Black pepper: Give your three-ingredient garlic butter recipe a little heat by mixing a bit of ground black pepper at the last minute.
Fresh herbs: To make an authentic Italian garlic butter sauce, fresh herbs are essential. One of my favorite variations is garlic parsley butter, but you can also sprinkle in a little rosemary, oregano, thyme, or dill for a light, herbaceous flavor.
Spices and seasonings: This buttery garlic sauce recipe is the easiest way to compliment dozens of different flavors, especially if you use it as a meat marinade. For a Greek-inspired take, try Mediterranean seasoning, or add a pinch of baharat spice mix to compliment Middle Eastern fare. You can also add other dried spices to your sauce, including red pepper flakes, Italian seasoning, and Old Bay seasoning.
Fresh lemon juice and zest: I recommend adding a squeeze of fresh lemon juice or zest to your butter mixture for bright, citrusy overtones. Lemon Garlic Butter Sauce makes the ultimate garlic butter sauce for fish and the perfect dipping sauce for shrimp.

How to Make a Garlic Butter Sauce From Scratch?

Simple yet tasty, this quick butter garlic sauce comes together in just five minutes with these easy instructions:

Melt butter: Heat a small skillet or saucepan over medium heat and add the butter. Wait until the butter melts.
Saute the garlic: Add the garlic to the pan, cooking gently. Stir the mixture until the garlic becomes soft (2-3 minutes). Be sure to watch it closely, as garlic burns easily.
Add the seasoning: Remove the butter from the stove. Then, stir in the salt and other desired add-ins, such as pepper and parsley.
Serve: Serve your melted garlic butter with bread or pasta, or use it as a tasty baste for other recipes.

How to Store, Reheat, Freeze, and Thaw?

You won’t want a single drop to go to waste when you make butter garlic sauce. These expert storage tips will ensure you can quickly meal prep and save your recipe for weeks.

Store: To store leftovers of this recipe, place them in an airtight container. It will stay fresh in the refrigerator for 3-4 days.
Reheat: I recommend reheating this butter sauce recipe just before serving to avoid unwanted coagulation. Reheat it over low heat in a small saucepan or the microwave (5-second increments) until it reaches your desired heat and consistency.
Freeze: To freeze, first let it reach room temperature. Then, you can pour it into an airtight container or an ice cube tray to make individual portions. Store the sauce in the freezer until ready to use.
Thaw: There’s no need to thaw your frozen butter garlic sauce. Instead, reheat it just before serving.

How to Use This Buttery Garlic Sauce?

It’s amazing how versatile this simple garlic butter sauce is. Use it in dozens of dishes—from melted garlic butter for bread to sauce for steak—for a tasty meal no one can resist. Here are a few more suggestions:

Bread: For a match made in heaven, serve it as a garlic butter dipping sauce alongside your favorite French bread. Or, if you prefer homemade bread, this hearty side tastes amazing with soft, buttery bread like my Buttery Brioche Rolls and Brioche Slices. Or, serve it alongside crustier recipes—like my No-Knead Artisan Bread and Air Fryer Garlic Bread—for a more rustic feel.
Pizza: Want to take your homemade pizza to the next level? Use this sauce for pizza by brushing your dough before baking it. Or you can also brush the pizza crust right after it comes out of the oven. Either way, every bite will explode with flavor.
Meat: Transform your bland meat recipes into five-star meals that will disappear in minutes. Use this butter garlic sauce for steak or beef with recipes like my Beef Tenderloin. You can also use it to drizzle or baste poultry dishes like my Baked Bone-In Chicken, Turkey Loin, and Roasted Turkey Legs.
Pasta: It’s undeniable that this recipe makes the ultimate homemade butter sauce for pasta. Serve it with spaghetti, and you’ll have Garlic Butter Pasta the whole family will love.
Fish: Few things taste more elegant than using this creamy garlic butter sauce for fish. Drizzle this simple sauce over your favorite fish or seafood recipe—like my Grilled Mahi Mahi, Grilled Shrimp Kabobs, or Breaded Fish—and prepare your tastebuds for a host of rich, sophisticated flavors.
Marinade: This simple recipe doubles as one of my favorite garlic butter marinades—a succulent substitution for olive oil. Like my Shrimp Marinade and Marinade for Mahi Mahi, this easy recipe adds flavor to any meat or fish meal. Just be sure that the garlic butter reaches room temperature before adding it to your fish or meat.
Vegetables: This recipe makes for a flavorful garlic butter glaze that will give any vegetable side a rich, luscious taste. Drizzle this divine sauce over Boiled Green Beans, Air Fried Corn on The Cob, or Steamed Asparagus for a tender, garden-fresh veggie side. If you want a slightly crispier taste, adding garlic butter to Air Fryer Green Beans is an easy way to take it to the next level.
Potatoes: If you’re searching for a lavish, melt-in-your-mouth potato recipe, add garlic butter with minced garlic to your favorite dishes. Mix this garlic butter recipe with Rosemary Mashed Potatoes, and your table will look like a food magazine spread. Or, use garlic butter sauce instead of olive oil to give your Smashed Fingerling Potatoes a robust, crisp bite.
Rice or grains: This garlic and butter sauce gives any grain dish a flavorsome depth. Pour some of your sauce into classic recipes, like Cooked Bulgur Wheat, Cooked Quinoa, or cooked orzo, and you’ll savor every bite. You could also add this delicious sauce to dishes like Forbidden Rice or Wild Rice for a subtle flavor boost.
Popcorn: If you love the savory taste of gourmet popcorn, drizzle your batch with a few tablespoons of this garlic butter herb sauce. You won’t be able to put down your popcorn bowl until it’s empty.

Expert Tips

There’s no secret to making garlic butter sauce that will delight your taste buds with its savory, succulent taste. Though I have a few tips to help you get the perfect results every time:

Use quality ingredients: Selecting the freshest ingredients is the best way to ensure your fresh garlic butter has the most decadent flavor. Good quality grass-fed butter and fresh garlic are the keys to preparing the best garlic butter sauce.
Mince the garlic finely: To infuse every drop of this simple butter garlic sauce with robust flavors, mince your garlic as finely as possible. I recommend using a garlic press if you have one on hand.
Keep a close eye on it: No one likes a burnt sauce’s harsh, bitter taste. Because it’s so easy to burn garlic and butter, cook your sauce gently and watch it closely during the sautéeing process.
Season to taste: To avoid over- or under-seasoning, I highly recommend giving it a taste before serving and adding more seasoning as necessary.
Adjust consistency: You can transform this basic recipe into a thick garlic butter sauce by slowly simmering it over very low heat, stirring it every few seconds until it is reduced. It is imperative that the heat is very low as high heat will turn it into browned butter. Instead, let it simmer low and slow until it thickens to your desired consistency. Conversely, if you prefer a thinner sauce, you can add a splash of water, broth, or white wine to the saucepan.
Customize it with fresh herbs and spices: Seasoned garlic butter sauce can compliment countless recipes, from Caprese Pizza to Whole Roasted Chicken, with the right blend of herbs and spices. Add fresh parsley and Italian seasoning for the perfect Italian meal, or make an Old Bay garlic butter sauce for all your fish recipes. The options are endless with this basic butter recipe.

FAQs

What is garlic butter sauce?

Garlic butter sauce is a rich, flavorful mixture made by sautéing garlic in melted butter over low heat until the butter is fully melted and minced garlic is lightly toasted.

How do you thicken garlic butter sauce?

To thicken, let the mixture simmer over low heat until it reduces, stirring frequently. Then, let the mixture rest off-heat until it reaches your desired consistency.

How do you make a vegan version of garlic butter sauce?

To make this recipe vegan, try using vegan butter, which generally includes coconut oil, almond flour, and plant-based milk. Or, to reduce the amount of dairy in your sauce mixture, you can also swap out regular butter with clarified butter or ghee.

Other Garlic Butter Recipes

If you love the rich taste of this garlic-infused butter, then you’ll be amazed by how many other delectable recipes are at your fingertips. This collection has it all, from veggie sides to tasty pasta.

If you try this Garlic Butter Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Garlic Butter Sauce Recipe

Made with just a few simple ingredients, this garlic butter sauce is a quick and easy way to enhance the flavors of any dish. It serves multifunctionally as a pasta sauce, dipping sauce, or a marinade for meats and vegetables.

Course Condiment

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 3

Total Time 8

Servings servings

Calories 205kcal

Author Aysegul Sanford

Ingredients

8 tablespoons unsalted butter preferably European style butter*
3 cloves garlic finely minced
¼ teaspoon Kosher salt plus more to taste
¼ teaspoon ground black pepper optional
1 tablespoon fresh parsley chopped, optional

Instructions

Heat a small skillet (or small saucepan) over medium heat. Add the butter and let it melt.
Add the garlic and stir until soft for approximately 2-3 minutes.
Remove from the heat and stir in the salt. If using, add the pepper and parsley as well. Serve or use in your recipe.

Notes

Butter: You can make this sauce using salted butter. However, if you use unsalted butter, we recommend omitting salt. Alternatively, you can use clarified butter (aka ghee) as a vegan option. Garlic ghee sauce is just as tasty without any dairy.
Optional Add-ins: Depending on the recipe you are planning to use this sauce, you can easily flavor it with dried herbs and spices, parmesan cheese, or add a splash of lemon juice and lemon zest to brighten the flavors.
Store: To store garlic butter sauce, place it in an airtight container. It will stay fresh in the refrigerator for 3-4 days.
Reheat: I recommend reheating it just before serving. Reheat it over low heat in a small saucepan or the microwave (5-second increments) until it reaches your desired heat and consistency.
Freeze: To freeze, first let it reach room temperature. Then, you can pour it into an airtight container or ice cube trays to make individual portions. Store the sauce in the freezer until ready to use.
Thaw: There’s no need to thaw your frozen butter garlic sauce. Instead, reheat it just before serving.

Nutrition

Mediterranean Lemon Chicken

Aysegul Sanford — Tue, 09 May 2023 17:05:44 +0000

Chicken gets an upgrade in this gorgeous lemony Mediterranean chicken recipe. All you need is your favorite Dutch Oven and a little under an hour. Get ready for a delicious Mediterranean-inspired feast that is also gluten-free and low-carb diet friendly.

And if you are looking for more Mediterranean-inspired chicken recipes, you might like Chicken with Bulgur, Greek Yogurt Chicken, or Chicken Pita Wraps.

Ingredients

Mediterranean baked chicken wouldn’t be complete without a simple list of ingredients. All we need is a handful of ingredients, including:

Chicken: Any chicken would work here, including bone-in chicken thighs, bone-in chicken breasts, skinless chicken thighs, boneless skinless chicken breasts, or a mix and match of any of those listed.
Olive oil
Potatoes: Yukon gold potatoes are my favorite, but any waxy yellow or red potato would also work.
Garlic: Fresh garlic cloves are the best and add tons of savory flavor.
Chicken broth: Either pick up a box of your favorite low-sodium chicken stock from the store or use your own Homemade Chicken Broth.
Olives: I used Castelvatrano green olives for their buttery richness, but any green olive, Kalamata olives, or black olives would all work. Omit the olives completely if you are not a fan, or swap them out for artichoke hearts instead.
Lemon: Use fresh lemon juice for the best flavor, and add some fresh lemon slices during cooking so that the flavor of the lemon rind infuses into the chicken. If you really want to amp up the lemon flavor, have a few extra lemon wedges on the side for serving.
Thyme: Fresh thyme is best for its special citrus-piney aroma, but dried thyme can also be used. Fresh oregano is another popular herb to serve in this lemon chicken with olives recipe. However, keep in mind that the flavor is very strong when compared to dried oregano. Use 2-3 sprigs of fresh oregano or 1 tablespoon dried oregano.
Seasonings: We are using basic kosher salt and freshly ground black pepper for this recipe. However, if you have some on hand, you can sprinkle the chicken with our Mediterranean Chicken Seasoning.

How to Make Mediterranean Lemon Chicken?

This easy chicken with lemon and olives recipe comes together in one skillet, making this a healthy chicken dinner you can make any night of the week. Simply:

Season chicken: Preheat the oven to 450 degrees F. Pat dry chicken thighs (or chicken breasts) with a sheet of paper towel. Season all over with salt and pepper.

Brown chicken: Set an oven-proof skillet over medium heat and add the olive oil. Place chicken, skin-side down, and sear until golden brown on the first side, about 4-5 minutes. Flip and continue cooking the chicken on the other side for another 3-4 minutes.
Add vegetables and broth: Scatter the potatoes and garlic evenly over the chicken and pour in the chicken broth. Turn it up to medium-high heat and bring to a boil.
Add olives, lemon and herbs: Once the chicken broth has come to a boil, add the olives, lemon slices and thyme.
Bake: Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken is cooked through.
Serve: Serve the pieces of chicken, scooping some of the sauce and lemon slices directly on top for a delicious meal.

How to Make Ahead and Store Leftovers

This Mediterranean Chicken Bake can be stored in the fridge and reheated to enjoy throughout the week. Here’s how to do it:

Storage: Bring your lemon chicken to room temperature. Transfer into an airtight container and store in the refrigerator for 3-4 days.
Reheat: Reheat individual portions in the microwave in 30-second intervals. Or, reheat in a skillet on the stove, with plenty of the chicken juices or a splash of water, until warmed through.

What to Serve It With?

This Lemon olive chicken recipe is a full meal by itself when served with a glass of white wine. However, you can easily turn it into a feast by pairing it with one of the dishes below:

Green Salad: A simple green salad works with any recipe, but it is especially stellar with this baked Mediterranean chicken. I usually serve it with our Spring Mix Salad, but other green salads like Kale Avocado Salad or Ceasar Salad would also work.
Grain: Keep it wholesome with a side of grains, like Jen Aniston Salad, Mediterranean Quinoa Salad, Tabbouleh, or Bulgur Pilaf.
Yogurt: Follow in the footsteps of many of the Mediterranean natives and serve it with a side of yogurt. This Mediterranean chicken bake recipe pairs perfectly with our Greek Yogurt Cucumber Salad or Tzatziki.
Vegetable Sides: As it is with any chicken recipe, this olive chicken lemon recipe pairs perfectly with roasted, grilled, or air-fried veggies. Not to mention an additional serving of veggies makes it a nutrient-dense meal. I like to serve it with roasted vegetable dishes like Roasted Asparagus or Air Fried Eggplant, Eggplant Involtini, or Turkish Braised Green Beans.
Pasta: Make it a complete meal with a bowl of pasta! The zesty and tangy flavors of this healthy lemon chicken recipe pair beautifully with simple pasta dishes like Green Pasta, Garlic Butter Pasta, or Pesto Caprese Pasta. And for a healthier alternative to pasta, serve this chicken dish with our 15-minute zucchini noodles recipe.

Expert Tips

With one bite of this Mediterranean lemon chicken, you will understand why we believe that this recipe will become a staple in your weekly menu. Below are a few helpful tips to ensure that your chicken is cooked to perfection and bursting with flavor:

Use an ovenproof skillet: I used my Le Creuset Braiser (affiliate link), which I use for just about all of my one-pot meals. It goes from stovetop to oven in a flash. However, if you do not own an ovenproof skillet, first brown the chicken in a cast-iron skillet (or large nonstick skillet), then transfer to a small baking dish (or baking sheet) to finish cooking in the oven.
Do not skip the browning of the chicken: While it might come as an extra step, searing the chicken helps build flavor and give the overall dish a deeper and more complex taste. Plus, the leftover little bits of the caramelized meat at the bottom of the pan mixed with potatoes create rich, savory flavors as they bake in the oven.
Make it your own: Play around with the combination of olives and/or herbs to give it your personal touch. Fresh parsley, fresh dill, fresh basil, or a combination of all three would make an excellent addition.
Check for doneness. The cooking time will vary based on the thickness of the chicken. Your chicken is fully cooked when the internal temperature registers 165 degrees F on an instant-read thermometer when inserted at the thickest part of the meat without touching the bone.
Serving Suggestion: Be sure to scoop some of the juices in the pan directly over the chicken when serving. I also garnish it with bruised olives and a few caramelized lemon slices for a visually stunning meal.

Other Weeknight Chicken Dinners You Might Also Like:

If you try this Mediterranean Lemon Chicken recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mediterranean Lemon Chicken Recipe

This Mediterranean Lemon Chicken is the dictionary definition of a wholesome and visually appealing dinner made in one-pot. Ready in less than an hour, it is the perfect weeknight dinner or weekend feast.

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 50

Servings Servings

Calories 583kcal

Author Aysegul Sanford

Ingredients

2 1/4 pounds bone-in skin on chicken thighs or chicken breasts
1 teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil
2/3 pound Yukon gold potatoes washed and halved (or quartered, depending on the size)
6 cloves garlic minced
1 cup chicken broth
½ cup large pitted green olives such as Castelvatrano
1 lemon sliced
6-7 sprigs of fresh thyme

Instructions

Prep chicken: Preheat the oven to 450 degrees F. Pat dry chicken thighs with paper towels. Season well with salt and pepper on both sides.
Brown chicken: Heat olive oil in an oven-proof skillet set over medium heat. Sear the chicken, skin-side down, until browned, about 4-5 minutes. Flip and cook the other side for another 3-4 minutes. Do your best not to move them so much. Chicken should release once it is properly seared.
Add vegetables and broth: Add in the potatoes and garlic and spread them around the chicken. Pour in the chicken broth. Bring it to a boil.
Add the rest: Add in the olives. Distribute the slices of lemon and thyme evenly over the chicken and potatoes.
Bake: Transfer the skillet to the oven. Bake until chicken is fully cooked and tender, 20-25 minutes.
Serve: Serve immediately alongside your favorite rice, bulgur, quinoa, or salad.

Video

Notes

Yield: Depending on the size of your chicken thighs, this recipe yields 5-6 thighs with plenty of potatoes to serve with on the side.
Do not skip the browning of the chicken: While it might come as an extra step, searing the chicken helps build flavor and give the overall dish a deeper and more complex taste. Plus, the leftover little bits of the caramelized meat at the bottom of the pan mixed with potatoes create rich, savory flavors as they bake in the oven.
Plating: When plating, be sure to drizzle the juices over the chicken and potatoes.
Storage: Bring the leftovers to room temperature before storing them. Once cooled, transfer them into an airtight container and store them in the refrigerator for 3-4 days.
Reheat: Reheat individual portions in the microwave in 30-second intervals. Or, reheat in a skillet on the stove, with plenty of the chicken juices or a splash of water, until warmed through.
This recipe is adapted from Martha Steward’s Braised Chicken with Potatoes, Olives and Lemon recipe with minor changes.

Nutrition

Steamed Asparagus

Aysegul Sanford — Sun, 09 Apr 2023 22:34:31 +0000

We’re huge fans of asparagus here at Foolproof Living. From rich, buttery Pan Sautéed Asparagus to tender-crisp Air Fried Asparagus, asparagus recipes are a must in my recipe book. If you prefer to cook veggies in the oven, you could even whip up my healthy yet flavorful Baked Asparagus with just five simple ingredients! These simple veggie sides are just what you need to complete your menu during asparagus season.

Ingredients

Whether you’re making steamed asparagus in a steamer or steaming asparagus in a pan doesn’t matter. You only need one simple ingredient to prepare this nutritious recipe: asparagus! Plus, of course, your favorite seasonings such as butter, a squeeze of lemon juice, and salt & pepper (we’ll cover the seasoning options in detail below.)

You may choose any fresh asparagus for this recipe, including green, purple, and white asparagus.

Keep in mind, too, that the steam time for asparagus directly correlates with the thickness of your stalks—not necessarily the type of asparagus. Therefore, your asparagus steam time may vary depending on the thickness of your spears.

After selecting your asparagus, complete the following steps:

Rinse it under cool water.
Dry it with a kitchen towel.
Remove the woody ends (1-2 inches from the bottom). You can either snap off these ends with your fingers or line up your asparagus stalks on a cutting board and slice them off as a group. Discard the trims or save them for making veggie stock later.

Once prepped, you can cook the vegetable immediately or save it for future use. For more handy tips on storage instructions, check out my simple guide on storing asparagus.

How to Steam Asparagus?

This steamed asparagus recipe comes together with minimal effort and in no time, no matter which method you choose. Select any of these four foolproof cooking styles, and you’ll never have to scramble for side dish ideas again.

With a Steamer Basket

Want to steam fresh asparagus perfectly every time? Learn how to steam asparagus with a steamer basket, and your veggies will come out exquisitely tender without hassle.

Fill the pot: Select a large pot—one that’s large enough to fit your steamer basket—with a tight-fitting lid. Fill the bottom of the pan with 2-3 inches of water. The water level should reach below the bottom of the steam basket.
Prepare the steamer basket: Place a collapsible steamer basket (affiliate link) inside the pot. Add the lid to the pot and bring the water to a boil.
Steam the asparagus: Place the asparagus spears—cut or whole—inside the basket, put the lid back on the pot, and cook for 4-5 minutes for al dente.
Serve: Carefully remove the asparagus stalks from the steamer basket. Top with your desired seasonings, then serve.

On the Stove

Steaming asparagus on the stove is one of the most hassle-free methods of perfectly cooking your veggies. Using this method, you can still get similar results to steaming asparagus in a steamer without having to own yet another kitchen gadget.

Prepare the skillet: Fill a large skillet with just enough water to cover its bottom. You shouldn’t have to use more than a cup of water.
Steam asparagus in the pan: Add the asparagus to the skillet, put the lid on, and bring the water to a boil over medium-high heat. Pan-steam the asparagus for 5-6 minutes or until tender.
Serve: Transfer the pan-steamed asparagus to a serving plate.

In the Microwave

Curious about how to steam asparagus without a steamer? Follow this steamed asparagus recipe that I learned from the folks over at The Kitchn! The steps below will have you steaming asparagus in the microwave in no time.

Wet the paper towels: Wet four sheets of paper towels with ¼ cup water. Gently squeeze each sheet to remove excess water. Your paper towels should be damp—not soaking wet—by the end of this step.
Assemble: Stack all four paper towel sheets on top of one another, then arrange the asparagus stalks in a single layer. This step is optional but if you want season the vegetables with salt with a little bit of salt (about ¼ teaspoon.)
Wrap: Roll the paper towels with the asparagus inside into a semi-tight bundle. When finished wrapping, your bundle should have several layers of asparagus and paper towels inside.

Cook asparagus in the microwave: Place the asparagus in the microwave with the paper towel wrap. Cook on high for 3 minutes.
Check for doneness: Remove the microwave-steamed asparagus bundle from the microwave, being careful of its heat. Gently unroll the bundle and pierce one of the spears with a paring knife to check for doneness. If it needs more time, re-roll the bundle and steam the asparagus in the microwave in 1-minute increments until it reaches your desired doneness.

In a Rice Cooker

If you love easy kitchen shortcuts, you’ll adore this foolproof method for fresh steamed asparagus. Put your rice cooker to work and get tender, nutritious spears every time.

Prepare the rice cooker: Fill the inner pot of your rice cooker (I own an Aroma Rice Cooker – affiliate link) with 1½ cups of water. Place the steamer tray on top.
Arrange the asparagus: Place asparagus stalks on top of the steamer tray.
Steam the spears: Close the lid, then turn on your rice cooker. Select the steam setting and set your timer for 10 minutes. Because the countdown timer doesn’t start until the water inside boils, even though the actual cook time is only 10 minutes, it takes about 20-25 minutes to steam asparagus in a rice cooker.
Remove the steamer basket: After cooking, open the lid and carefully remove the steaming basket using a tong or oven mitts.
Serve: Transfer the steamed fresh asparagus to a serving platter, season as desired, and serve.

How Long Does it Take to Steam Asparagus?

Wondering how much time it takes to steam asparagus? The quick answer is that this simple recipe usually takes 3-6 minutes to prepare. However, remember that these times are for one bunch of medium-thick spears (about ½-inch diameter).

Below is a quick guide for steaming time for asparagus to an al dente tenderness. If your stalks are different thicknesses, use the following tips:

If you select thinner stalks, reduce the cooking time by 1-2 minutes.
If you choose thicker stalks, add 1-2 minutes of cooking time to the recipe.

Steaming Method	Asparagus Steam Time
Using a steamer basket	4-5 minutes
On The Stove in a Pan	5-6 minutes
In the microwave (high heat setting)	3 minutes
In a rice cooker (using the steamer insert)	20-25 minutes

How to Check for Asparagus Doneness

There are two easy ways to check whether your asparagus is ready to eat:

Knife method: To check the doneness of your asparagus, insert a paring knife into a spear. If the blade enters without extra effort, your asparagus doesn’t need more time. You may also cook your asparagus to whatever tenderness level you prefer.
Visual cues: You can also assess whether your asparagus needs more or less time by its color. Perfectly steamed asparagus should have beautiful, fresh green hues. If your spears come out in more of a green-olive color, they’re likely overcooked.

How to Season Steamed Asparagus?

If you love to try new flavor combinations, you’ll enjoy the endless seasoning options that are available to you. The list below includes zesty lemon juice, creamy salad dressing, roasted garlic, and more!

Butter: Rich, decadent, and full-bodied, butter is just what you need to bring this easy dish to life. Drizzle your asparagus with two tablespoons of melted butter, or kick it up a notch with my robust and creamy Roasted Garlic Butter.
Extra Virgin Olive oil: A small drizzle of olive oil is an easy way to give your delicious asparagus subtle yet mouthwatering complexity. Plus, olive oil makes it much easier to season steamed asparagus with other herbs and spices.
Salt & pepper: Who can resist a classic? Always stocked in my spice cabinet, a pinch of sea or kosher salt and a dash of freshly ground black pepper are my go-to seasonings for this steamed asparagus recipe.
Garlic: Give this side dish bold, earthy notes by topping steamed asparagus with garlic. Along with a drizzle of olive oil, you can use freshly minced garlic, oven-roasted garlic, air-fried garlic, lightly sautéed garlic, or even garlic powder in this asparagus recipe.
Parmesan cheese: Nothing complements steamed asparagus’s grassy, tender taste better than nutty, rich parmesan cheese. Sprinkle your freshly steamed asparagus with one tablespoon of olive oil, 2-3 tablespoons of parmesan cheese, and a dash of black pepper, and voila! An elegant side perfect for any occasion.
Fresh herbs: Fresh parsley and basil are an iconic seasoning for steamed asparagus. Earthy, fragrant, and visually stunning, these herbs will give every bite a sumptuous flavor.
A squeeze of fresh lemon: Bring every bite of your vegetable to life with a light spritz of fresh lemon juice. Brilliant and bright, lemon wedges will also give your asparagus spears a gorgeous presentation.
Your favorite salad dressings: To give your asparagus maximum flavor, salad dressing is the way to go. Yogurt Dressing and Ranch Yogurt Dressing are two easy recipes with creamy, tangy richness. Or, try a lighter flavor profile with my fan-favorite recipes for Lemon Salad Dressing and Lemon Mustard Dressing.
Hollandaise sauce: You only need four ingredients and two minutes to make this buttery, luxurious topping. Serve this sophisticated asparagus dish at Easter brunch or on busy weeknights. You’ll be licking your plate clean, no matter the time of day.

How to Store, Freeze, and Thaw?

Steaming fresh asparagus is the perfect dish for easy meal prep. Store it for simple lunch salads throughout the week, or freeze it for meals months in advance—the choice is yours!

Storage: Before storing, let your steamed asparagus cool completely. Once room temperature, place it in an airtight container in the fridge for 3-4 days.
Freezing: I recommend flash-freezing asparagus to ensure it maintains its texture. First, let your steamed spears cool completely. Then, lay them in a single layer on a baking sheet lined with parchment paper. Place the baking tray in the freezer until the asparagus hardens. Once frozen, transfer the stalks to an airtight container, such as a Ziploc bag, and remove as much air as possible. You may then store your asparagus in the freezer for up to a month.
Thawing: To thaw your frozen asparagus, take it out of the freezer one to two hours before serving.

How to Serve?

This recipe for steamed asparagus is as versatile as it is delicious. Serve it warm or cold, with a protein or on a salad, or even on its own for a side dish the whole family will love.

As a side dish: Light and healthy, steamed asparagus perfectly balance the hearty taste of chicken, beef, pork, and turkey recipes. You can even serve it with morning eggs to start your day with vitamins, antioxidants, and fiber.
Make it a part of a spring salad: What pairs better with spring-fresh salads than more delicious vegetables? Mix your steamed asparagus into irresistibly fresh recipes, like my Asparagus Salad or Boston Lettuce Salad, for a light lunch or a crisp vegetarian main course.
As a topping: Steamed asparagus makes an ideal topping for dozens of nutritious, filling recipes. Add it to Savory Steel-Cut Oatmeal for a hint of grassy flavor, or layer it atop Asparagus Tart for an earthy, creamy side you’ll serve at every get-together.

Expert Tips

It doesn’t matter whether you prefer preparing your asparagus in a steamer or making asparagus steamed in the microwave. Here are a few pro tips to help you get tasty and tender asparagus every time.

Woody ends: Don’t skip trimming off the asparagus spears’ bottom 1-2 inches. These tough ends have a rigid, woody texture and don’t taste good.
Cut or not: For any of my four cooking methods, you may steam your asparagus spears whole or cut them into smaller, 2-inch pieces.
Using rice cooker and microwave: Please keep in mind that every rice cooker and microwave is different, so I’d encourage you to look at their user manuals before steaming asparagus. Take my recipe instructions as a place to start and adjust them as necessary, especially when it comes to steaming time.
Ice water bath: If I am serving y steamed asparagus right away, there is no need to set up an ice water bath. However, if you are planning to serve it later, it is a good idea to fill a bowl with water and ice and place the freshly steamed asparagus stalks in there to stop the cooking. This way it will continue to maintain its bright green color and still be fork-tender when you are ready to serve.

FAQs

There’s no secret to how to steam fresh asparagus. This handy guide will answer all your questions, from how long to steam asparagus to the difference between cooking methods.

Is it better to boil or steam asparagus?

My favorite way to cook asparagus is to steam it instead of boiling it. When you boil asparagus, the vegetables lose some of their nutrients in the water. By contrast, steamed asparagus retains its nutritional value while achieving a warm, tender texture.

How do you tell if steamed asparagus is done?

You can tell asparagus is done using one of two ways. One method is to insert a paring knife into an asparagus spear and see if the spear is tender enough to allow easy insertion. You can also use visual cues to tell. Appropriately steamed asparagus should have a bright green color, while overcooked asparagus is a lighter green with olive undertones.

How do you steam asparagus if you don’t have a steamer?

If you don’t have a steamer, you can also use the other three other methods I detail above: on the stove, in the microwave, or in a rice cooker.

How is steaming asparagus different than blanching?

Unlike steaming, blanching is a form of par-cooking in which you cook asparagus directly in boiling water for 5-6 minutes before immediately transferring it to an ice bath. By contrast, steaming entails cooking asparagus in the steam of boiling water for 5-6 minutes.

Other Asparagus Recipes You Might Like

One bite of this perfectly steamed asparagus, and you’ll be longing for asparagus recipes every night of the week. Satisfy all your garden-fresh cravings with these easy side dishes.

Sautéed Asparagus and Mushrooms
Asparagus Tart
Cold Asparagus Salad
Sesame Chicken and Noodles with Asparagus

Steamed Asparagus Recipe

Steamed asparagus is probably the easiest and most versatile side dish you can make. Below is 4 different methods you can steam asparagus; Using a steamer basket, on the stove, in the microwave, and in a rice cooker.

Course Vegan side dish

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings Bunch

Calories 91kcal

Author Aysegul Sanford

Ingredients

1 bunch of asparagus rinsed
Water

Instructions

Trim the ends: Snap off the woody ends of the asparagus spears by holding the ends and bending them until they break naturally. Or, if you want to do it faster, you can line them on a cutting board and trim an inch (or two) off the bottom using a knife.

Using a Steamer Basket:

Prepare the pot: Fill the bottom of a large pot (one that is large enough to accommodate your steamer basket) with a tight-fitting lid with two to three inches of water. The water level should be below the bottom of the steamer basket.
Assemble the steamer basket: Place a collapsible steamer basket inside. Put the lid on and bring the water to a boil.
Add the asparagus spears: Place the asparagus stalks inside, put the lid back on, and cook for 4-5 minutes for al dente.
Season and serve: Carefully remove steamed asparagus stalks from the steamer basket and season it with your favorite seasonings.

In a Pan on the Stove Top:

Prepare the skillet: Fill a large (10 or 12-inch) skillet with water just enough to cover the bottom of it. No more than 1/2 cup.
Cook: Add the asparagus, put the lid on, and bring it to a boil over medium-high heat. Let it steam for 5-6 minutes or until tender. I use kitchen tongs to turn them a few times to ensure that they are cooking evenly.
Serve: Transfer them onto a plate and season as you wish.

In the Microwave:

Prepare the paper towels: Wet 4 sheets of paper towels using ¼ cup water. Gently squeeze each sheet of paper towel to remove excess water. They should be dampened instead of soaking wet.
Assemble: Stack all four sheets on top of each other and spread the asparagus spears on top in a single layer. Season with salt.
Wrap: Roll the paper towels into a bundle with asparagus spears, forming layers of asparagus and paper towels throughout. It should be a semi-tight bundle more so than a loose one.
Microwave: Place the bundle into the microwave and cook on high for 3 minutes.
Check for doneness: Remove the asparagus bundle from the microwave. Being very careful (it is hot!!), unroll the bundle and pierce one of the spears with a pairing knife to check for doneness. If it needs more time, roll it again and microwave for 1-minute increments until it is cooked to your liking.

In a Rice Cooker:

Prepare the rice cooker: Fill the inner pot of your rice cooker with 1 ½ cups of water. Place the provided steamer tray on top.
Add the asparagus: Place the asparagus on top. If the full stalks don't fit, you can cut them into smaller pieces.
Steam: Close the lid. Turn on the rice cooker. Select the steam setting and set the timer to 20 minutes. Please remember that the countdown timer does not start until the water inside the cooker comes to a boil.
Remove from the rice cooker: When the cooking time is completed (my rice cooker beeps), open the lid and carefully remove the steamer basket using a tong or kitchen mittens.
Serve: Transfer the steamed asparagus to a serving platter. Season as desired before serving.

Notes

Steaming Time: The time suggested for steaming using every one of these methods is for medium-sized asparagus (about ½-inch diameter) to an al dente tenderness. If your stalks are different thicknesses, use the following tips:
- If you select thinner stalks, reduce the cooking time by 1-2 minutes.
- If you choose thicker stalks, add 1-2 minutes of cooking time to the recipe.
Seasoning ideas:
Below are a few seasoning ideas that you can use to season your steamed asparagus after it is cooked:
- Melted butter and salt and pepper: Drizzle steamed asparagus with 2 tablespoons of melted butter and sprinkle with salt and pepper.
- Extra virgin olive oil, garlic, lemon juice, and salt and pepper: Mix together 2 tablespoons of olive oil, 1 small minced garlic, and 1 tablespoon of lemon juice with ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Drizzle it over the steamed asparagus.
- Olive oil, parmesan cheese, and black pepper: Drizzle asparagus with 1 tablespoon of olive oil and sprinkle it with 2-3 tablespoons of parmesan cheese. Finish it off with freshly cracked pepper. Give it a gentle toss and serve.
The method for steaming asparagus is adapted from The Kitchn.

Nutrition

Quick Brioche Waffles

Aysegul Sanford — Sat, 04 Feb 2023 15:41:16 +0000

Who doesn’t love to start a slow weekend morning with a warm, sweet, and decadent breakfast? If you’re looking for more indulge-worthy breakfast recipes, try my Overnight Belgian Waffles and this Gluten Free Waffle Recipe with Almond Flour. If you have some extra brioche on hand, use it to make this delicious Brioche French Toast Casserole.

Ingredients

We’re keeping the ingredient list short and simple for this recipe, making it easy to whip up these quick brioche waffles whenever the mood strikes. Top them off with fresh fruit and maple syrup for the perfect Sunday morning breakfast. Here’s what you’ll need:

For this brioche waffle recipe, gather a loaf of brioche bread, whole milk, eggs, salt, vanilla extract, and maple syrup (optional).
As optional toppings, use maple syrup, chopped seasonal fruit, and optional confectioner’s sugar.

Ingredient Substitutions and Optional Add-Ins

If you don’t have all the ingredients on hand, you may not have to take a trip to the store. You can easily substitute for the bread and a few other ingredients, so feel free to be resourceful and make it your own. Here are my recommendations:

Bread: The soft, fluffy texture and lightness of French brioche makes for a mouth-watering recipe, but don’t stress if your local store doesn’t carry it or if you don’t have the ingredients to make it at home. A great substitute is Challah bread, which is similar in texture and flavor. If you’d like to make Challah from scratch, try this Challah Bread Recipe.
Milk: While I love the richness that whole milk gives this recipe, you can also use skim milk for an option that is lower in fat and calories.
Sweetener: I personally find it sufficient to drizzle maple syrup over my waffles to give them some sweetness, but you can also add additional sweetener to your milk and egg mixture. I recommend adding a bit of coconut sugar, maple syrup, regular sugar, or brown sugar into the milk mixture as you’re whisking in the rest of the ingredients.

How to Make Brioche Waffles

This fast brioche recipe comes together in about 25 minutes, meaning you can spend less time cooking and cleaning and more time indulging. Here’s how to make them:

Slice the bread: Cut your brioche loaf into approximately 1 ½ inch slices. Set them aside.
Preheat the oven: Preheat the oven to 200 degrees F. You can keep your cooked brioche bread waffles in the oven to keep warm while you cook the rest of the waffles.
Preheat the waffle iron: Preheat your waffle iron according to the manufacturer’s instructions.
Make the milk mixture: Add the milk, eggs, vanilla extract, salt, and (optional) maple syrup to a bowl and whisk until combined. Dip each slice of brioche into the mixture for 2-3 seconds per side. Transfer them to a baking sheet.
Cook the waffles: Spray the waffle iron with vegetable oil spray and cook each piece of brioche according to your iron’s instructions. Make sure to spray the iron before adding another slice.
Transfer to the oven: Transfer each cooked waffle onto a baking sheet and keep them in the warmed oven as you cook the rest of the waffles. Continue until all your slices are cooked.
Serve: Top each waffle with chopped fresh fruit and a drizzle of maple syrup. For additional sweetness, dust the waffles with confectioner’s sugar.

How to Store, Freeze, and Reheat

The great thing about this fast brioche recipe is that you can make extra waffles to store and enjoy for breakfast throughout the week. All you have to do is reheat them, add your toppings of choice, and enjoy! Here are a few storage tips:

Store: If you think you’ll consume the extra waffles within a few days, let them cool to room temperature before placing them in an airtight container. They’ll keep in the fridge for up to four days.
Freeze: I like to freeze my extras, so I have a quick waffle to enjoy whenever I have a busy morning. To freeze, allow them to come to room temperature before placing them in a freezer-safe, airtight container (ensure it’s airtight to prevent freezer burn). You can store them in the freezer for up to a month.
Reheat: To reheat the waffles from the fridge or the freezer, pop them in the toaster or toaster oven until they’re warm.

How to Serve

This simple recipe pairs beautifully with a variety of toppings, allowing you and your family to customize the flavors to your liking. Top it off with fresh fruit and a dusting of cinnamon for a lighter option, or go crazy with the toppings to make it more indulgent.

For a classic, subtly sweet waffle topping, add a dollop of this Whipped Maple Cream. Or, to truly indulge a sweet tooth, generously spread some Healthy Chocolate Frosting on your brioche waffles recipe. If a fruity flavor profile with natural flavoring is more your speed, add a drizzle of Pureed Blueberries.

FAQs

What is the difference between a Belgian waffle and a regular waffle?

Belgian waffles and regular “American” waffles mainly differ in size and texture. Belgian waffles tend to be thick and fluffy, as they’re usually made with a yeasted dough that puffs up when cooked, while regular waffles are thin and dense. Belgian waffles are also sometimes coated with Belgian pearl sugar (sometimes referred to as Liege waffles), giving them a crispy exterior with a nice crunch.

Can you freeze brioche waffles?

Yes, you can! To freeze brioche bread waffles, allow them to come to room temperature before placing them in a freezer-safe, airtight container. Store them in the freezer for up to a month.

Other Quick Breakfast Recipes You Might Like

They say breakfast is the most important meal of the day, so why not make it delicious? Whether you’re in the mood for something savory or sweet, you can find lots of breakfast inspiration here on the blog. Check out the links below for some ideas:

If you try this Waffle Brioche recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Brioche Waffles Recipe

These quick brioche waffles are a great alternative to waffles made with batter, especially when you are short on time. It is made by lightly dipping slices of brioche in an egg and milk mixture and cooking them in a waffle iron. Simply make a batch eat it right away, or freeze it for later.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings Slices

Calories 236kcal

Author Aysegul Sanford

Ingredients

1 loaf Brioche bread
¾ cup whole milk
3 large eggs
Pinch salt
½ teaspoon vanilla extract
1 tablespoon maple syrup optional
vegetable spray
½ cup seasonal fruit chopped
Confectioners’ sugar (optional)

Instructions

Slice Brioche into 1½ inch thick slices. Set aside.
Pre-heat your oven to 200 degrees.
Pre-heat your waffle iron.
Whisk together the milk, eggs, salt, vanilla extract, and maple syrup (if using). Dip each slice into the mixture for 2-3 seconds on both sides and then transfer it to a baking sheet.
Spray the waffle iron with vegetable spray. Cook each slice in your waffle iron according to the manufacturer’s instructions. Make sure to spray again after each slice to prevent bread from sticking.
Transfer cooked waffles onto a rimmed baking sheet and keep them warm in the oven as you cook the rest of the slices.
To serve: Top them off with chopped fruit. Drizzle them with maple syrup. If preferred, sprinkle it with some confectioners’ sugar.

Video

Notes

Store: If you think you’ll consume the extra waffles within a few days, let them cool to room temperature before placing them in an airtight container. They’ll keep in the fridge for up to four days.
Freeze: I like to freeze my extra waffles, so I have one ready to go whenever I’m craving a quick, yummy breakfast. To freeze, allow them to come to room temperature before placing them in a freezer-safe, airtight container (make sure it’s airtight to prevent freezer burn). You can store them in the freezer for up to a month.
Reheat: To reheat the waffles from the fridge or the freezer, simply pop them in the toaster or toaster oven until they’re warm.

Nutrition

Mascarpone Stuffed Dates with Pomegranate and Honey

Aysegul Sanford — Thu, 15 Dec 2022 22:08:47 +0000

If you are in need of an impressive cocktail party appetizer, a showstopping finger food for your cheese charcuterie board, or to perfect light dessert to serve after dinner, these mascarpone stuffed dates are just what you need. They are easy, quick, and addictively delicious!

Need more appetizer inspiration? Be sure to also check out our Bread Dipping Oil, Cheese Apple Appetizer, and Hot Goat Cheese Dip.

Ingredients

To make this stuffed dates recipe, you will need dates, mascarpone cheese, chopped nuts (I used a combination of walnuts and pistachios), pomegranate seeds, and honey.

When buying dates, look for fresh, plump, and large Medjool dates that are usually sold in the refrigerated section of your grocery store. You can buy pitted dates or remove the pits yourself.

Ingredient Substitutions & Optional Add-Ins:

Cheese: You can substitute mascarpone with any spreadable soft cheese. My favorite ones are goat cheese and cream cheese. Alternatively, you can stir in ½ teaspoon of vanilla extract in the cheese to make it even more flavorful.
Nuts: You can use any nuts here. I like to stuff my dates with walnuts and salty pistachios, but almonds, hazelnuts, cashews, and pecans would also be lovely. If you have the time, roast your nuts in a skillet for a few minutes for extra flavor.
Fruit: Pomegranate arils are wonderful to add a pop of color, but you can also use candied and chopped oranges or dried cranberries.
Honey: You can use maple syrup or agave nectar. Or, if you want to make it sugar-free, omit using any sweeteners.
Flaky Sea Salt: This is optional, but if you want to take it up a notch, you can sprinkle each mascarpone-filled date with a little flaky sea salt (such as Maldon salt (affiliate link))

How To Make This Recipe?

There are only a few steps to making this finger dessert. However, I recommend getting all your ingredients ready before starting so that you can quickly put them together.

Remove pits: Using a paring knife, slice dates lengthwise, being careful not to cut them all the way through. Remove the pits and set them aside.
Stuff with cheese: Using a small spoon, stuff each pitted date with a teaspoon of mascarpone cheese.

Garnish: Dip the filled dates into the bowl with pomegranate seeds. Gently press them so that they will stick to the cheese.
Sprinkle: Dust each stuffed date with chopped walnuts or pistachios. Set them onto a plate.
Drizzle: Drizzle the mascarpone-stuffed dates with a tablespoon of honey. Serve!

How To Make Ahead and Store?

The best part of this sweet stuffed dates recipe is that you can make it ahead, and it also stores well. Here’s how I do it:

To Make Ahead: You can pit the dates, stuff them with cheese, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
Storage: Leftovers will keep fresh for up to 3 days as long as they are stored in an airtight container in the fridge. They make the perfect snack or afternoon pick-me-up.

Expert Tips:

This easy recipe is pretty self-explanatory, but here are a few tips to help you succeed on your first try.

Room temperature: If you make these ahead of time, I recommend bringing them out 30 minutes before serving, as they taste best when they are served at room temperature.
Piping bag: You can multiply this recipe as many times as you want. And if you decide to make a larger amount, I recommend using piping or a pastry bag (or a Ziploc bag) instead of using a spoon. Simply fill your bag with mascarpone and fill each date one by one.
Mascarpone filling: I find that a light drizzle of honey is all you need to sweeten the already sweet dates. However, if you prefer yours sweeter, you can mix honey with mascarpone and use that honey mascarpone mixture as your filling.
Warm dates: An earlier version of this stuffed dates dessert recipe was made by first drizzling dates with a tablespoon of extra virgin olive oil and then warming them up in a 350-degree preheated oven for 10 minutes. If you prefer to serve them warm, you can follow those steps. However, after literally making this recipe for over 10 years, I feel like the room-temperature stuffed dates are just as good.

FAQs

What cheese pairs with dates?

Any mild-flavored soft and spreadable cheeses would pair well with dates. Goat cheese, mascarpone, and cream cheese are a few to name.

What can you stuff inside dates?

You can stuff dates with nuts, nut butters, soft cheese, and chocolate.

Can you put dates in the oven?

Yes, you can. Simply pop them in a preheated 350 F oven for 10 minutes to warm them up.

Other Party Appetizers You Might Also Like:

Blackberry Baked Brie
Muhammara
Poached Pears with Mascarpone
Need more inspiration? Check out all our appetizer recipes

If you try this Mascarpone Stuffed Date recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mascarpone Stuffed Dates Recipe

These Mascarpone Stuffed Medjool Dates are topped off with walnuts and pomegranate seeds and drizzled with honey. This easy recipe takes less than 20 minutes to put them all together. These are the perfect little "finger" desserts to impress your guests or even to satisfy your own sweet tooth.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Total Time 20

Servings Dates

Calories 134kcal

Author Aysegul Sanford

Ingredients

12 Medjool Dates
½ cup Mascarpone cheese
4 tablespoons pomegranate seeds
3 tablespoons walnuts or pistachios (or both) chopped
1-2 tablespoons honey
¼ teaspoon flaky seas such as Maldon salt, optional

Instructions

Cut each date lengthwise making sure to not to cut them all the way through. Remove and discard pits.
Fill each date with a teaspoon mascarpone cheese. Dip the stuffed dates into the bowl with pomegranate seeds. Gently press them so they will stick to the cheese.
Dust each stuffed date with chopped walnuts and/or pistachios. Set them on a plate.
Drizzle them with honey and if using, sprinkle them with some flaky sea salt. Serve!

Notes

I recommend prepping all the ingredients before starting to assemble. I usually put each ingredient in a small bowl so that I can put them together quickly.
You can multiply this recipe as many times as you want. If making a larger batch, you can fill a piping bag with mascarpone to help you stuff dates faster.
To Make Ahead: You can pit the dates, stuff them with mascarpone, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
Storage: Place leftovers in an airtight container and store them in the fridge for up to 3 days.
Warm dates: An earlier version of this recipe warmed the dates in the oven before stuffing them. In this updated version, I decided to skip that step as I think it is an extra step that is not necessary. However, if you prefer that version, feel free to follow the steps below:
- Preheat the oven to 350 °F. Place dates on a small baking sheet. Drizzle them with olive oil.
- Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes. Fill each date with a teaspoon of mascarpone cheese.
- Top the dates with honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt. Serve!

Nutrition

Smashed Fingerling Potatoes

Aysegul Sanford — Tue, 22 Nov 2022 20:41:40 +0000

When it comes to carbs, it doesn’t get better than a good potato recipe. Potatoes are so versatile, inexpensive, and easy to cook, so I have lots of potato recipes here on the blog. Whip up Mashed Potatoes with Rosemary or cook a batch of Red Potatoes in the air fryer for a classic Thanksgiving dinner, make a Caper Potato Salad for a cold side dish, or throw together Muffin Tin Potatoes for a party-ready appetizer.

Ingredients

Fingerling smashed potatoes are so buttery and creamy on their own that they don’t need many ingredients to jazz them up. In this recipe, we’re simply sprinkling on a little garlic powder and topping with fresh herbs to enhance their mild flavor.

To make this recipe, you’ll need a pound of fingerling potatoes (you can use colorful ones if they’re available), olive oil, garlic powder, fresh thyme, kosher salt, ground black pepper, and fresh chives (optional).

Substitutions and Optional Add-Ins

While you can follow this recipe exactly as written for a classic, great side dish, you can also customize it to suit the occasion or your preferences. Load them up with cheese and bacon for a great Game Day recipe, or top them with lots of fresh herbs for a holiday party. Here are some more suggestions:

Potatoes: I used fingerlings for their small size and mild, buttery taste, but you can also substitute different types of potatoes in this recipe. Try Yukon Gold potatoes (also called Pee Wee potatoes), Honey Gold potatoes, or any other variation of a petite gold potato.
Oil: The olive oil in this recipe helps the potatoes crisp up nicely, but you can also substitute butter for a richer, creamier taste. Just make sure to use melted butter so you can apply it evenly to the potatoes before baking.
Herbs: If you have leftover herbs in your fridge from all your holiday cooking, feel free to add them to this recipe. You can substitute fresh rosemary in place of thyme and turn this recipe into delicious garlic rosemary smashed potatoes. Or use chopped green onions instead of chives if you can’t get your hands on them. Any other fresh herbs you have on hand, such as parsley, would also work.
Garlic: We’re using a little bit of garlic powder in this recipe to enhance the buttery, mild flavor of the potatoes. I would not recommend substituting fresh garlic, as I found that it was prone to burning during the baking process. If you’d like to add extra garlicky flavor, whip up my Roasted Garlic Butter recipe and brush it onto the potatoes once they’re done baking.
Other topping ideas: For a fun take on loaded baked potatoes, top your smashed fingerlings with parmesan cheese and chopped bacon bits. If you love turkey bacon, you can make my Oven Baked Turkey Bacon or Air Fried Turkey Bacon recipe, chop it, and sprinkle it over the potatoes.

How to Make Crispy Fingerling Potatoes?

This recipe requires minimal prep and baking time, making it the perfect easy, last-minute, and crowd-pleasing dish for any occasion. Plus, smashing the potatoes is oddly satisfying! Here’s how to make them:

Boil the potatoes: Add the potatoes to a medium saucepan or large pot and fill with cold water until the potatoes are covered by an inch. Add a large pinch of salt to the pan, bring the salted water to a boil, and simmer for about 10 minutes, or until the potatoes are al dente and fork tender. Keep in mind that the potatoes may need more or less cooking time depending on their size. You should be able to easily insert and remove a sharp knife when done.
Drain the potatoes: Use a colander to drain the potatoes and place them back in the pan to “dry” for a few minutes.
Preheat the oven: While the potatoes are drying, preheat the oven to 450 degrees F.
Season the potatoes: In the same pan, sprinkle the potatoes with olive oil, garlic powder, thyme, salt, and pepper. Gently toss to evenly coat the potatoes with the seasonings and oil.
Transfer to a sheet pan: Transfer the potatoes to a rimmed baking sheet and arrange them in an even layer.

Smash the potatoes: Use a ramekin, the bottom of a glass or jar, the bottom of a small bowl, or a potato masher to gently smash the potatoes until they’re all about ½ of an inch thick. If your smashing tool gets sticky, brush or spray it with a little oil.
Bake: Bake the smashed potatoes in the hot oven for about 15-20 minutes until crispy and lightly golden brown. Make sure to flip them at the halfway mark.
Serve: Transfer the smashed crispy fingerling potatoes from the large baking sheet to a serving plate or platter, sprinkle with chives (optional), and serve.

How to Make Ahead, Store, and Reheat?

For a perfectly timed holiday dinner party or gathering, you can make these potatoes ahead of time and bake them right before the rest of your dishes are ready. They’re also super easy to store and reheat so that you can look forward to leftovers the next day. Here are some tips:

Make-ahead: If you’re busy juggling multiple recipes for a big dinner or event and don’t have much time, you can prep the potatoes earlier in the day so you can pop them in the oven when you’re ready. Simply boil and smash the potatoes, let them cool, and store them on a covered baking sheet in the fridge. When it’s time to bake the potatoes, brush them with oil and follow the instructions above for roasting in the oven.
Storage: Let the roasted smashed fingerling potatoes cool to room temperature and store them in an airtight container in the fridge for up to two days.
To reheat: To reheat, you have two options:
- Skillet method: For extra crispy potatoes, reheat the smashed potatoes over medium-high heat in a cast iron skillet with hot oil until they’re cooked through and golden brown.
- Oven method: Reheat in a 350-degree F oven until cooked through and golden brown (make sure to flip halfway through reheating). If they are too dry, brush them with a bit of oil before reheating.

What to Serve Them With?

There are endless ways to serve these melt-in-your-mouth, crispy smashed fingerling potatoes. Pair them with dipping sauces for a Game Day appetizer, serve them with your favorite main dish, or get creative with leftovers. If you’re still wondering what to serve with fingerling potatoes, here are a few suggestions:

As a crowd-favorite appetizer: These crispy fingerling potatoes will fit right in with all your favorite Game Day Foods. Serve them as grown-up french fries with an herbed sauce, such as Basil Tomato Sauce, Yogurt Dill Sauce, Blue Cheese Dressing without Sour Cream, or Yogurt Ranch Sauce. Or, simply top with a drizzle of Pesto Dressing.
To serve with main dishes: With a sprinkling of fresh herbs, you can transform these crispy smashed potatoes into a sophisticated side dish to serve with an elegant main for an impressive family dinner. These potatoes pair beautifully with a holiday classic like Baked Turkey Tenderloin or chicken dishes such as Air Fried Chicken Legs, Greek Yogurt Chicken, or Goat Cheese Stuffed Chicken. You could also serve them with this next-level Porchetta recipe for an impressive meal.
Got leftovers?: If you have leftover potatoes, why not turn your fingerling smash into a fingerling hash? Use them as breakfast potatoes and add them to a breakfast hash (don’t forget the bacon and lots of cheese), or throw them in a frittata for extra flavor.

Expert Tips

These crispy fingerlings are a breeze to make for even a beginner chef, but following my tips will eliminate guesswork and help you achieve pro results on your first try. Here’s what I recommend:

Aim for equal-sized potatoes: If you can, try to buy fairly equal-sized potatoes to ensure even roasting.
Smash with care: While you may be tempted to smash the potatoes with all your might (I was tempted, too), doing so may break the skin of the potatoes or cause split fingerling potatoes. I recommend using the bottom of a ramekin or jar (or a potato masher) to gently smash the potatoes down so that their surface area measures about ½ inch in thickness. Here is a quick visual.
Arrange in a single layer: When arranging the crushed fingerling potatoes on your baking sheet, make sure they form an even layer without overlapping. This will help them roast evenly and get nice and crispy on the outside.
Let them dry: After boiling, it’s important to drain the potatoes and return them to the still-warm pan to let them “dry” for a few minutes. Don’t skip this step, as it makes a world of difference in preventing the potatoes from retaining excess moisture and helping them get crispy in the oven.
Use extra oil for maximum crispiness: If you prefer extra crispy skin with crispy edges, oil is your best friend. Once the potatoes are done baking, remove them from the oven and brush them with an additional tablespoon of olive oil (or avocado oil) for the crispiest results. Broil them for 1-2 minutes, keeping a close eye on them so that they don’t burn.

FAQs

What are fingerling potatoes?

Fingerling potatoes are miniature, oblong-shaped potatoes that come in different colors and sizes. These waxy potatoes usually have thin skins, and they have a mild, buttery flavor when roasted.

How are fingerling potatoes different?

Fingerling potatoes are unique, finger-shaped small potatoes that are harvested when they are fully mature. They are usually confused with new potatoes or baby potatoes, which are also smaller potatoes but are harvested before they’re fully mature.

Can smashed potatoes be made ahead?

Yes, you can easily make smashed fingerling potatoes ahead of time. On the day you plan to bake them, boil and smash them, let them cool, and store them on a covered baking sheet in the fridge. Brush them with oil and pop them in the oven when you’re ready to serve.

Can you eat the skin of fingerling potatoes?

The skin of a fingerling potato is fully edible. When they’re smashed, brushed with oil, and oven-roasted, the skin gets super crispy while the inside stays creamy and soft.

What is the difference between mashed and smashed potatoes?

Mashing potatoes is the process of boiling potatoes and then mashing them completely for a smooth, creamy texture. For smashed potatoes, boil fingerling potatoes before roasting and gently smash them down until they form a thin, disk-like shape. Roast and serve.

Other Potato Recipes You Might Also Like

An easy potato recipe is always my go-to for the perfect side dish, appetizer, or snack for a crowd. If you and your family are looking for more ways to prepare this versatile vegetable, browse some of my favorite recipes below for inspiration:

If you try this Smashed Fingerling Potatoes recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Smashed Fingerling Potatoes Recipe

These Smashed Fingerling Potatoes, seasoned with salt, garlic powder, and fresh thyme, are perfectly crisp on the outside with a buttery, creamy center. Serve them sprinkled with chives for an elegant holiday side dish, or pair them with a dipping sauce for a fun Game Day appetizer. Plus, they're easy to make and require minimal ingredients!

Course Side Dish

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 183kcal

Author Aysegul Sanford

Ingredients

1 lb fingerling potatoes scrubbed
3 tablespoons olive oil
½ teaspoon garlic powder
3-4 sprigs fresh thyme minced
1/2 teaspoon kosher salt plus more to taste
¼ teaspoon ground black pepper
1 tablespoon chives chopped – optional

Instructions

Boil the potatoes: Place potatoes in a medium saucepan and fill it with cold water until covered by an inch. Season the water with a generous pinch of salt. Bring it to a boil and let it simmer until potatoes are fork-tender for about 10 minutes. They should be al dente. Please be aware that you may have to adjust the timing depending on the size of your potatoes.
Drain the potatoes: Drain the potatoes in a colander. Place them back into the pan, and let them dry for a few minutes.
Preheat the oven: Meanwhile, preheat the oven to 450 degrees Fahrenheit.
Add the oil and seasonings: Add olive oil, garlic powder, thyme, salt, and pepper into the saucepan with the potatoes and give it a gentle toss to ensure that they are coated with the olive oil mixture.
Prep for baking: Transfer the potatoes onto a baking sheet on a single layer.
Smash the potatoes: Using a potato masher, the bottom of a jar, or a ramekin, gently smash each potato to about ½-inch thickness. If it gets sticky, feel free to brush (or spray) the bottom of the glass or ramekin with a little bit of oil.
Bake: Bake in the preheated oven for about 20 minutes until they are lightly golden browned, making sure to turn them halfway through the baking process.
Serve: Transfer smashed potatoes onto a plate and sprinkle with chives if using.

Notes

Make-ahead: You can prep the potatoes earlier in the day so you can pop them in the oven when you’re ready to bake. Simply boil and smash the potatoes, let them cool, and store them on a covered baking sheet in the fridge. When it’s time to bake the potatoes, brush them with oil and follow the instructions above for roasting in the oven.
Storage: After roasting, let the potatoes cool to room temperature and store them in an airtight container in the fridge for up to two days.
To reheat: To reheat, you have two options:
- Skillet method: For extra crispy potatoes, reheat the smashed potatoes over medium-high heat in a lightly oiled cast iron skillet until they’re cooked through and golden brown.
- Oven method: Reheat in a 350-degree F oven until cooked through and golden brown (make sure to flip halfway through reheating). If they are too dry, brush them with a bit of oil before reheating.

Nutrition

Rosemary Mashed Potatoes

Aysegul Sanford — Mon, 31 Oct 2022 19:01:29 +0000

Potatoes are a classic, crowd-pleasing side dish that everyone looks forward to enjoying during the holidays and throughout the year. Plus, they’re super versatile and are guaranteed to be delicious in all forms. Some of my favorite potato recipes for the holidays include my Layered Mashed Potato Casserole, these Mashed Sweet Potatoes, and my Muffin Tin Potatoes.

Ingredients

There’s nothing better during the holiday season than a no-fuss, yet delicious, side dish that requires a few simple ingredients. In fact, you likely already have the ingredients on hand.

To make these garlic rosemary mashed potatoes, gather Yukon Gold potatoes, salt, whole milk (or your milk of choice), unsalted butter, fresh rosemary, fresh garlic cloves, kosher salt, and ground white pepper or black pepper.

Substitutions

Our fridges and pantries seem to be extra full this time of year, so feel free to make ingredient substitutions to use what you have on hand or to accommodate dietary restrictions. After all, potatoes mixed with lots of butter and rosemary are bound to be good no matter how you make them!

Potatoes: I prefer Yukon Gold potatoes for this recipe because they’re buttery and easy to cook, but red potatoes would also work if you can’t find Yukon Golds. You can also substitute russet potatoes in a pinch.
Milk: The whole milk in this recipe yields a smooth texture and lots of creamy goodness, but you can also substitute half and half or even heavy cream for a rich flavor and extra creaminess. Non-dairy milks like almond milk or oat milk would also do the trick.
Butter: While this recipe requires a lot of dairy, don’t stray away if you’re a vegan or lactose-intolerant! Simply substitute your favorite brand of vegan butter for a non-dairy alternative.
Garlic: If you love a kick of garlic flavor and want to take these mashed potatoes to the next level, you can use roasted garlic in this recipe. Simply follow my recipe for Roasted Garlic (using heads of garlic), or make Air Fryer Roasted Garlic if you’re in a rush. In a pinch, you can also use garlic powder instead.
No fresh rosemary, no problem: To me, the addition of fresh rosemary makes it taste and smell like Christmas, but if you cannot get your hands on fresh rosemary, you can use dried rosemary (1 teaspoon should be sufficient). However, please be aware that the rosemary flavor will be less potent.

How to Make This Recipe?

These rosemary garlic mashed potatoes are a life-saving side dish, especially during the holidays, because you can whip them up in no time. They require little effort for a big reward! Here’s how to make them:

Boil the potatoes: Add the cubed and peeled potatoes to a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and add the salt. Cook potatoes for about 15-20 minutes or until fork tender. Drain and place potatoes back in the pot. Set aside.
Melt the butter: Add the milk and butter to a small saucepan. Cook over medium heat until the butter is melted (no need to bring it to a boil). Turn off the heat, add the rosemary sprigs and garlic, and let it sit for about 10-15 minutes. Keep in mind that the rosemary flavor gets stronger as it steeps.
Mash the potatoes: While the rosemary is steeping, use a potato masher or a food mill to mash the potatoes until creamy and smooth (or your desired consistency).

Add the milk mixture: Remove the sprigs of rosemary from the milk and melted butter mixture and pour it over the mashed potatoes. Stir until well combined.
Season: Season the potatoes with salt and pepper, taste, and add another pinch of salt or more ground pepper if needed.
Serve: Transfer the potatoes to a large bowl, top with chopped rosemary, and serve.

How to Make Ahead, Store, & Freeze?

If your holiday schedule (or schedule in general) is a bit hectic, you can make this dish ahead of time to relieve some stress on busy days. Simply store it in the fridge until you’re ready to serve, and pop it in the oven to reheat. Here are some tips:

Make ahead & reheat: I recommend making these potatoes no more than a day in advance. To store, let the potatoes cool to room temperature, place them in an oven-safe dish (to make for easy reheating), cover it with stretch film, and place it in the fridge. Reheat in a low-heat oven for about 15 minutes, making sure to stir a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven.
Store: The best way to store your garlic and rosemary mashed potatoes is in an airtight container in the fridge for up to 2-3 days.
Freeze: If you made too much or want your potatoes to last longer than a few days, you can store them in the freezer. Make the potatoes, let them cool completely, and store them in an airtight freezer bag or a freezer-safe container for up to one month.

What to Serve It With

Mashed potatoes provide a buttery flavor and richness that pairs beautifully with a variety of main dishes. Serve them with your favorite protein for a hearty, satisfying meal, or pair them with a vegetarian main for a touch of comfort and creaminess. Here are some suggestions:

Chicken: Elevate a simple chicken dish by adding mashed potatoes with rosemary for a restaurant-quality meal. The creaminess of the potatoes pairs so well with my Greek Yogurt Chicken recipe, Chicken Breast Fricassee, and Cornish Game Hens (which is why it is one of my favorite Cornish Hen Side Dishes).
Beef: Potatoes and beef are a classic combo! Make my Brown Gravy Recipe and drizzle it over mashed potatoes for a next-level side dish. Or, serve it with a good old steak dinner, Pressure Cooker Roast, Beer Braised Beef Short Ribs, or for an international flair, try serving my Kofte Recipe over a generous bed of mashed potatoes.
Turkey: Would a Thanksgiving table be complete without turkey and mashed potatoes? I think not. Serve this rosemary mashed potato recipe with my Healthy Turkey Meatloaf for a year-round dinner, or serve them during the holidays alongside Turkey Tenderloin, Turkey Legs, or Air Fried Turkey Drumsticks.
Vegetarian: If you’d like your vegetarian meal to be a bit more hearty and filling, don’t be afraid to throw some potatoes on the plate. Some of my favorite vegetarian recipes are Vegan Stuffed Eggplant and Cauliflower Coconut Curry.

Expert Tips

Do you want to know how to make your mashed potatoes taste as if they came from a 5-star restaurant? Below, I compiled a few expert tips that make all the difference when it comes to elevating the flavor and texture of your recipe.

Fresh rosemary: The fresh, earthy flavor notes of the rosemary blend so well with the garlic and butter in this recipe. Just keep in mind that the longer the rosemary “steeps” in the butter and milk, the stronger the flavor. Because of this, I don’t recommend letting the rosemary steep overnight. I found that the sweet spot is only 10-15 minutes.
Salted water: Always make sure to salt your water when boiling potatoes, as it seasons the potatoes and contributes to a creamy texture. I recommend adding 1-2 tablespoons of salt to the water when boiling.
Consistency/texture: My favorite tool to use for mashed potatoes is a potato masher, but a food mill, potato ricer, or hand mixer would also work well to achieve a creamy, smooth texture. I recommend sticking to handheld tools and avoiding tools like food processors or blenders, as they result in a gummy texture.
Double the recipe: If you’re serving this recipe for a holiday dinner or a large crowd, feel free to double the recipe as many times as you need. You can even make a little extra for those who may want a second helping (who wouldn’t?).
Taste for seasoning: Mashed potatoes aren’t nearly as good when they’re bland, so make sure to taste for seasoning before serving. Feel free to add in some extra salt or ground pepper to enhance the flavors of the dish.

FAQs

Does rosemary go with mashed potatoes?

Rosemary is a great pairing with mashed potatoes, especially with the addition of lots of butter and garlic for a ton of flavor. Let the rosemary steep for a few minutes on the stove in a mixture of butter, milk, and garlic to let its earthy flavors infuse into the mixture.

How many potatoes should you make per person for mashed potatoes?

As a rule of thumb, use half a pound of potatoes per person, which is equivalent to one medium potato.

Should I peel potatoes to make mashed potatoes?

Peeling potatoes is optional, especially if you are using Yukon Gold potatoes, as their skin is very thin. However, if you decide not to peel, be sure to scrub it very well using a vegetable brush.

Other Potato Recipes You Might Like

Potatoes are a perfect side dish for a simple, easy, and delicious pairing to virtually any recipe. Browse the links below for some inspiration:

If you try this Rosemary Mashed Potatoes recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Rosemary Mashed Potatoes Recipe

These Rosemary Mashed Potatoes are a buttery, decadent side dish that's a classic, crowd-favorite addition to any holiday table. Easily make these potatoes ahead of time to pop in the oven on a busy holiday, or whip them up to accompany a weeknight meal.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 348kcal

Author Aysegul Sanford

Ingredients

2 pounds Yukon gold potatoes peeled and cut into chunks
1 tablespoon salt
½ cup whole milk or almond milk
6 tablespoons unsalted butter plus more as garnish if preferred
2 sprigs fresh rosemary plus more as garnish
3 cloves garlic* peeled and minced
½ teaspoon Kosher salt
¼ teaspoon ground white pepper or black pepper

US Customary – Metric

Instructions

Boil the potatoes: Fill a medium saucepan with cold water and add the cubed potatoes making sure that they are fully submerged. Stir in the salt and bring it to a boil on medium-high heat. Cover and cook the potatoes until tender, 15-20 minutes. You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, it is ready to go. Drain potatoes, return to pot, and set them aside.
Infuse the rosemary: Meanwhile, place milk and butter in a small saucepan over medium heat. Cook until butter is fully melted. You do not need to bring it to a boil. Turn the heat off, add in sprigs of rosemary and minced garlic and let it steep while you are mashing the potatoes. I recommend letting it sit for 10-15 minutes. However, you can let it steep longer. Be aware that the longer it steeps, the stronger the flavors of rosemary will be.
Mash the potatoes: Using a potato masher or a food mill (if you have one), mash the potatoes until they reach your desired consistency.
Add the milk mixture: Remove the sprigs of rosemary from the milk mixture and pour the mixture over the mashed potatoes and mix until completely combined. At first, it will look like it has too much liquid, but it will thicken as it sits.
Season: Season with salt and pepper. Taste for seasoning and add in if needed.
Serve: Transfer onto a serving bowl, garnish with chopped rosemary and more butter if preferred. Serve.

Notes

Garlic: If you love a kick of garlic flavor and want to take these mashed potatoes to the next level, you can use roasted garlic in this recipe. Simply follow my recipe for Roasted Garlic (using heads of garlic), or make Air Fryer Roasted Garlic if you’re in a rush. In a pinch, you can also use garlic powder instead.
Make ahead & reheat: I recommend making these potatoes no more than a day in advance. To store, let the mashed potatoes cool to room temperature, place them in an oven-safe baking dish (to make for easy reheating), cover it with stretch film, and place it in the fridge. Reheat in a low-heat oven for about 15 minutes, making sure to stir a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven.
Store: The best way to store this dish is in an airtight container in the fridge for up to 2-3 days. You can reheat it in a low-heat (300 degrees F) oven for 10-15 minutes or until warmed thoroughly.
Freeze: To freeze leftovers, let them cool completely and store them in an airtight freezer bag or a freezer-safe container for up to one month. Thaw it in the fridge overnight.
Consistency/texture: My favorite tool to use for mashed potatoes is a potato masher, but a food mill, potato ricer, or hand mixer would also work well to achieve a creamy, smooth texture. I recommend sticking to handheld tools and avoiding tools like food processors or blenders, as they result in a gummy texture.
Double the recipe: If you’re serving this recipe for a holiday dinner or a large crowd, feel free to double the recipe as many times as you need.
Taste for seasoning: Mashed potatoes aren’t nearly as good when they’re bland, so make sure to taste for seasoning before serving. Feel free to add in some extra salt or ground pepper to enhance the flavors of the dish.

Nutrition