This Perogies recipe with Bacon and Onions recipe is made with frozen perogies swimming in a creamy sauce with smoky bacon and onions. Ready in 35 minutes, it’s the perfect side dish for the holidays or whenever you’re craving something comforting. 

A comforting side dish is the best way to round out a meal! Here are some more cozy sides you’ll want to try: Baked Cheese Risotto, Cream Cheese Mashed Potatoes Recipe, and Creamy Cheese Tortellini!

This Perogies with Bacon and Onions recipe is the lazy way to make delicious perogies without the hassle of making them from scratch. 

I grabbed some potato and cheese perogies from the freezer section (choose a brand you love!) and dressed them up with a bacon and onion cream sauce. 

The bacon adds a ton of smoky flavor, while the onions and cream sauce provide richness and a cozy feel. 

5 ingredients and 35 minutes is all it takes to make these creamy, cheesy potato pockets!

Why we love these smoky, cheesy perogies:

• Quick and easy: This recipe uses only 5 ingredients and is ready in 35 minutes for a simple side to pair with any of your favorite dishes. 
• Frozen shortcut: Since we’re not making homemade perogies, this recipe is much faster and less stressful!
• Comforting: Potatoey, cheesy, and creamy, this side dish is the perfect comfort food that ticks all the boxes.

Ingredients to make Perogies with Bacon and Onions:

• Potato and cheese perogies (frozen): I love using the perogies with a cheesy filling, but you can use any kind you like! These are boiled first and then added to the pan to finish cooking. 
• Thick-cut bacon (diced): Adds a ton of smoky flavor. We’re also using the bacon fat to cook the onions for even more depth!
• Small onion (finely diced): Yellow or white onions work well here. 
• Unsalted butter: Use unsalted so you control the saltiness. Butter adds rich flavor and helps brown the perogies.
• Heavy cream: Heavy cream thickens into a rich, silky sauce without needing thickeners. Avoid lighter creams unless you plan to add a thickener.
• Toppings: Green onions and sour cream are a must!

How to make Perogies with Bacon and Onions:

This Perogies recipe is so simple and delivers tender, creamy results every time! Don’t forget to check the recipe card for the full list of instructions.

• Boil frozen perogies in salted water until they float to the top.
• Add butter to the skillet with bacon and onions.

• Brown the perogies on both sides.
• Add cream, salt, and pepper to the pan. Let it simmer until the sauce thickens.

Variations and Substitutions

• Meatless: You can skip the bacon for a meatless version. The onions and butter still provide plenty of flavor, and you can add extra seasoning or herbs if you want.
• Caramelized onions: If you want to take the extra time, you can caramelize some onions and toss them in with the perogies instead of sautéing them with the bacon fat. This can add another layer of irresistible flavor!
• Veggies: You can absolutely mix things up and add some veggies to your pan! Mushrooms would be great, as would broccoli, Brussels sprouts, green beans, etc. There are lots of ways to round out this decadent meal.

How to store leftover perogies:

Store any leftovers in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to eat, add a splash of water or broth and warm them up in a skillet so the perogies get nice and crispy again! If you’re in a pinch, you can also microwave them until warm. 

What is the best way to cook frozen perogies?

I think boiling is the best way to cook frozen perogies. It takes just a few minutes, and they pop right to the top of the water when they’re ready, so there’s no second-guessing.

You can also add frozen perogies to casseroles and simmer in one pan recipes, but it’s more difficult to get right because it’s tough to know how much water they will release as they cook and may water down sauces or not cook completely. Try my Perogies and Sausage Skillet or Sheet Pan Perogies and Sausage if you’re looking for a heartier meal.

I would not add them directly to a hot, dry pan to cook, but after they are heated through you can always brown them in a skillet for a crisper texture.

Can I make perogies from scratch for this recipe?

Absolutely! Homemade perogies can be used in place of frozen ones. Just boil and cook them as directed, then proceed with the bacon, onions, and cream sauce.

Serving suggestions:

It doesn’t get much more comforting than pairing these perogies with Instant Pot pot roast! Just skip the potatoes in the roast and serve with something green on the side. 

If you’re feeling super indulgent, you can pair them with some crockpot creamy garlic chicken or Swedish meatballs!

If you want some more veggies, you can pair them with roasted green beans or air fryer broccoli.

More comfort food side dishes you’ll love:

• Slow Cooker Mashed Potatoes
• Garlic Parmesan Orzo recipe
• Crockpot Scalloped Potatoes
• Creamy Gemelli Pasta recipe

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Perogies Recipe with Bacon and Onions

Perogies with Bacon and Onions is a comforting side dish made with crispy perogies coated in a creamy sauce with smoky bacon and sweet onions. Ready in 35 minutes!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 315cal

Author Ashley Fehr

Ingredients

• 16 potato and cheese perogies (frozen)
• 2 slices thick cut bacon (diced)
• 1 small onion (finely diced)
• 1 tablespoon unsalted butter
• ¾ cup heavy cream
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• green onions and sour cream to serve as desired

US Customary – Metric

Instructions

• Bring a large pot of lightly salted water to a boil. Add frozen perogies and boil for about 3 minutes or until they float to the top.
• Meanwhile, cook bacon and onion in a large skillet over medium-high heat until both are lightly browned. 
• Remove cooked perogies to a plate lined with paper towel. 
• Add butter to skillet with bacon and onions, then add perogies in a single layer and brown on both sides, about 2-3 minutes per side.
• Reduce the heat to medium. Whisk together cream, salt and pepper and add to the hot pan once perogies are lightly browned. Let simmer for 2-3 minutes until thickened slightly (it will bubble up and thicken fairly quickly, so keep an eye on it!). 
• Remove from the heat to garnish with green onions if desired and serve.

Video

Notes

Ingredients and Substitutions:

Bacon: you can omit the bacon if you prefer for a meatless meal or side dish.

Cream: I recommend heavy whipping cream because it thickens into a rich sauce without corn starch. To use a lighter cream or milk, you’ll likely have to use corn starch or flour to thicken.

 

Nutrition

Calories: 315cal | Carbohydrates: 13g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 390mg | Potassium: 109mg | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 2.3mg | Calcium: 40mg | Iron: 0.5mg

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Scalloped Potatoes and Ham is a cheesy, creamy potato casserole made with layers of potatoes and ham cooked in a creamy white sauce. It’s a comforting side dish perfect for a holiday meal or Sunday dinner!

If you love potatoes and cheese as much as I do, then you’ll love comforting casserole recipes like Cheesy Ham and Potato Casserole, Crockpot Scalloped Potatoes, and this Garlic Parmesan Scalloped Potatoes and Carrots Recipe!

This Scalloped Potatoes and Ham is a creamy potato side dish that’s perfect for bringing to holiday potlucks — it could even be the main event!

This dish starts with a creamy sauce that starts with a roux made with butter, flour, and herbs.

Then heavy cream and cheese are added to create that irresistible creamy sauce that’s poured over the potatoes!

Why you’ll love these cheesy scalloped potatoes:

• Comforting: Layers of tender potatoes, smoky ham, and a cozy cream sauce create a delicious comfort food that’s always a hit at any dinner table. 
• Make-ahead friendly: I love how these scalloped potatoes cook hands-off in the oven. It’s perfect for busy days!
• Versatile: Whether it’s gracing the table at a holiday dinner or making a comforting weeknight meal, this dish easily transitions from special to every day.

Scalloped Potatoes and Ham Ingredients:

• Red potatoes: These potatoes are perfect for Scalloped Potatoes because they hold their shape and don’t get mushy. If you don’t have red, Yukon gold potatoes are a great choice!
• Cooked ham: Leftover ham works great here. Just chop or shred it up and toss it in for a savory flavor. Any cooked ham will do, so use what you’ve got!
• Unsalted butter: This adds richness and flavor to the sauce without making it too salty. I prefer unsalted butter so you can control the seasoning yourself.
• Dried parsley and dried thyme: These herbs bring in warm, earthy flavors. Fresh is fine, too, but dried herbs are perfect for a baked dish like this.
• All-purpose flour: This helps thicken the sauce and makes it smooth and creamy. 
• Heavy whipping cream: This is what makes the sauce so rich and creamy.
• Low sodium chicken broth: Adds extra flavor to the sauce without being too salty. Vegetable broth works, too, if you need it.
• Cheese: I use a blend of mozzarella cheese and parmesan cheese for the perfect combination of melty and nutty flavors! You can swap out different cheeses depending on what you like.

How to make Scalloped Potatoes:

These Scalloped Potatoes look super fancy but couldn’t be easier to make! Make sure to check the recipe card for the full list of instructions. 

• Peel and slice the potatoes. I recommend using a mandolin slicer for super thin slices!
• In a pan, melt the butter, then add herbs and seasonings.

• Whisk in the flour.
• Add the cream and broth. Cook until thickened, then add the cheese.

• Layer the potato slices and ham in a baking dish.
• Pour the cream sauce over the top, cover and bake until tender.

Variations and Substitutions

• Swap the protein: Feel free to use leftover turkey instead of leftover ham or even sliced sausages, or skip it and serve these cheesy Scalloped Potatoes as a side dish to this Perfect Roast Chicken or these Baked Pork Chops.
• Add some veggies: Feel free to add vegetables to make this a full meal deal. Broccoli (though it will get quite soft), mushrooms, and thinly sliced carrots would all be great choices!
• Spice it up: Feel free to add a splash of sriracha or hot sauce to the sauce — sometimes, a little heat is perfect to cut through the richness of the cheesy sauce!

How to store leftovers:

Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the oven at a low temperature until heated through. You may want to add a splash of broth or water when reheating so the potatoes don’t dry out!

You can also reheat individual portions in the microwave.

Make-ahead option:

You can assemble the dish in advance, cover it tightly, and refrigerate it for up to 8 hours before baking, just be sure that the potatoes are completely covered or they will brown in the meantime.

Let the dish come to room temperature or increase the baking time slightly, as the potatoes will be cold!

Serving suggestions:

This creamy potato casserole makes the perfect side dish for a holiday meal, served alongside Crockpot Turkey with Garlic Butter or Easy Spiral Ham. And don’t forget the other classic sides like Green Bean Casserole and Homemade Creamed Corn! 

However, I will often make this casserole as a main dish with Air Fryer Broccoli or Roasted Green Beans for a pop of green!

More comforting side dishes you’ll love:

• Scalloped Potatoes — if you have no leftover ham!
• Cheesy Make Ahead Mashed Potatoes — perfect for a holiday potluck.
• Crockpot Cheesy Potatoes — set it and forget it.
• Broccoli Casserole — the best way to do broccoli!

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Cheesy Scalloped Potatoes and Ham

These Cheesy Scalloped Potatoes and Ham are made with a rich, velvety sauce, tender potatoes, and a touch of leftover ham. Perfect for holidays or simple weeknight dinners!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 541cal

Author Ashley Fehr

Ingredients

• 8 medium red potatoes (about 1200 grams or 2½-3lb)
• 2 cups chopped, cooked ham (160 grams)
• ¼ cup unsalted butter (60 grams)
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ cup all purpose flour (63 grams)
• 2 cups heavy whipping cream
• 1½ cups low sodium chicken broth
• 2 cups shredded mozzarella cheese divided (180 grams)
• 1 tablespoon grated Parmesan cheese

US Customary – Metric

Instructions

• Peel potatoes and very thinly slice — I like to use a mandolin for this.
• Layer potatoes and ham in a lightly greased 9×13" baking dish (I do 3 layers of each, alternating each time) and preheat the oven to 375℉.
• In a medium saucepan, melt the butter over medium heat. Add salt, parsley, thyme, and pepper — cook and stir 1 minute.
• Whisk in flour until smooth, then gradually whisk in the cream and broth.
• Cook and stir over medium heat until thickened, about 3-4 minutes. Stir in 1 cup of cheese.
• Pour sauce over potatoes and ham. Cover with foil and bake for 60-65 minutes, until potatoes are tender.
• Uncover, sprinkle with remaining 1 cup Mozzarella and Parmesan, and bake 10 minutes or until thickened, bubbly, and cheese is lightly browned.
• Let stand 10 minutes before serving.

Video

Notes

*This recipe was updated originally published in November 2018 but was updated to ensure you get the best results!

*To make ahead, you can cover and refrigerate once completely assembled up to 8 hours. You need to be sure the potatoes are completely covered in sauce or they will brown.

Ingredients and Substitutions:

Potatoes: you can use any kind of potatoes in here! I prefer red or golden. You don’t need to peel them — the peel adds lots of great fibre.

Ham: you can use leftover cooked ham, deli ham, or omit for a meatless side — just be sure if you add meat that it is fully cooked.

Seasonings: feel free to mix these up to your tastes! Onion powder, garlic or dried dill are all great in here. 

Broth: if using salted broth, reduce the salt to 1 teaspoon and taste the sauce before pouring over the potatoes.

Cream: heavy whipping cream gives the best flavor and it does not break in the oven. For this reason I don’t usually recommend swapping for a lighter cream.

 

Nutrition

Calories: 541cal | Carbohydrates: 40g | Protein: 19g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 1063mg | Potassium: 1095mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1265IU | Vitamin C: 19mg | Calcium: 214mg | Iron: 2mg

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Glazed Carrots are a great complement to any meal, but we particularly love them with a big Sunday dinner or around the holidays (maybe with this Crockpot Turkey or this Perfect Roast Chicken?).

Throw in a mound of these Crockpot Mashed Potatoes and you won’t regret it!

Glazed carrots are simple to make and also easy to prep a day or two in advance, which make them the perfect holiday side dish if you already have a lot of things going on in the kitchen.

How to make Glazed Carrots:

This is just a quick overview! You’ll find the complete recipe down in the recipe card.

1. Peel and slice your carrots (you can slice them on a diagonal if you’re feeling fancy!) — try to slice them the same thickness throughout so that they all cook in the same amount of time.
2. Bring to a boil and simmer. Cook until partially cooked — they will continue cooking after we add the glaze.
3. Add the glaze ingredients and cook until carrots are tender and glaze has thickened.

Ingredients and Substitutions:

• Carrots: I prefer to use large carrots, peeled and sliced. In a pinch, you can substitute baby carrots that are already peeled, but I find they do need a little longer to cook so keep that in mind.
• Honey: you can swap almost any sugar for the honey: maple syrup or brown sugar are both delicious!
• Brown sugar: I like to use a combination of honey and brown sugar, but you can swap out the brown sugar for additional honey if you prefer.
• Butter: if you need these glazed carrots to be dairy free, you can swap the butter for dairy-free margarine and they will still be incredible.
• Seasonings: feel free to adjust the seasonings to your taste, adding more or less salt or pepper, or kicking up the spice with a pinch of red pepper flakes. Ginger and cinnamon are also popular choices with carrots.

Can I prep these the day before?

Absolutely! There are a couple of different ways that these glazed carrots can be made in advance.

You can peel and slice your carrots up to 1 day in advance. I find the texture changes if you store them too long so I find that the day before is best.

You can also prepare the recipe completely, and simply reheat (or throw them in the slow cooker!) before serving. To reheat, I usually opt for low heat, covered, on the stove top. Stir often and serve once heated through.

How to store and reheat leftover carrots:

Leftover cooked carrots can be stored in the refrigerator up to 1 week.

To reheat, place in a covered pan on medium-low heat and cook, stirring often, until heated through. If necessary, add a splash of liquid to loosen up the glaze.

If necessary, you can also reheat in the microwave on high for a couple of minutes, stirring occasionally.

To reheat for a holiday dinner, I love to use the slow cooker! Simply dump them in and turn it on low. They’ll be heated through in just a couple of hours.

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Honey Glazed Carrots

These Honey Glazed Carrots are an easy side dish that go with almost any meal! Made with honey, brown sugar, butter and garlic, they are sweet and salty and savory!

Course Side Dish

Cuisine American, canadian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 127cal

Author Ashley Fehr

Ingredients

• 5 large carrots (peeled and thinly sliced)
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 2 cloves garlic (finely minced)
• ½ teaspoon salt
• ⅛ teaspoon pepper

Instructions

• Place the carrots in a medium-sized saucepan and cover with cold water.
• Bring the water to a boil over medium-high heat. Reduce the heat and simmer for 6 to 8 minutes, until the carrots are crisp-tender. Drain.
• To the carrots in the pan, add the butter, honey, brown sugar, garlic, salt, and pepper.
• Cook and stir over medium heat about 5 minutes, until the carrots are tender and the glaze has thickened slightly.
• Taste and adjust seasonings as desired before serving.

Video

Nutrition

Calories: 127cal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 346mg | Potassium: 261mg | Fiber: 2g | Sugar: 15g | Vitamin A: 12914IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg

More Easter side dishes:

• Cream Cheese Mashed Potatoes
• Instant Pot Mashed Potatoes
• Easy Broccoli Salad
• Homemade Creamed Corn
• Mom’s Homemade Buns

The post Honey Glazed Carrots appeared first on The Recipe Rebel.

There is just not a better comfort food combo than creamy tomato soup and a crispy, melty grilled cheese sandwich.

This Creamy Tomato Soup has been on repeat here, because it’s easy and quick enough to whip up for any meal, even with the kids running circles around you!

It’s so quick, and so delicious, that you’ll never have to settle for the can again!

Why you’ll love this easy Tomato Soup recipe:

• Canned tomatoes: it’s an easy and inexpensive meal that tastes just as amazing year round. (P.S. This Tomato Tortellini Soup is another one using canned tomatoes!)
• Customizable: you can customize the flavors according to your tastes, and even add in some additional vegetables, cooked rice or pasta if you see fit.

I confess, I’m one of those people who enjoys soup year round, and some of our other favorites (if you’re one of those people, too!) are this Sausage Tortellini Soup, Chicken Gnocchi Soup, and this Crockpot Potato Soup.

Give me some crusty bread or a great dinner bun and I’ll enjoy soup for every meal of every day!

Variations on this Creamy Tomato Soup:

• Feel free to adjust the spices and herbs to your tastes or what you have on hand — add some heat if you like, or experiment a little!
• If you don’t have fresh milk, you can easily substitute for evaporated milk or cream. If you need to make this recipe dairy free, you can substitute for non dairy milk though it will change the flavor, or you can use chicken or vegetable broth as well. It will still be creamy and delicious!
• Feel free to add in other veggies, before or after pureeing! Some cooked carrots puree really easily in tomato soup and go mostly unnoticed.
• Some pasta, rice or other cooked grains can make this soup a little heartier (though you know I’m serving mine with grilled cheese so I opt for plain and simple 😉 )
• If you need to make this recipe gluten free, you can skip the roux and opt to thicken the milk with a couple tablespoons of corn starch before adding the tomatoes.

Got leftover Tomato Soup?

Pasta: This creamy Tomato Soup also makes a great pasta sauce! You can make a double batch, and save some for serving over pasta for an easy dinner another night.

Pizza: This Tomato Soup is thick and creamy enough to be used as a pizza sauce as well!

Reinvent it: serve leftovers with cooked pasta and vegetables for a new twist on tomato soup — bonus points if what you add to the soup is also leftover from another meal!

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20 Minute Creamy Tomato Soup from Scratch

This Creamy Tomato Soup is made in 20 minutes with canned tomatoes, but no one would ever know! It's flavored with basil, garlic and Parmesan and perfect for dunking your grilled cheese!

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 226cal

Author Ashley Fehr

Ingredients

• ¼ cup salted butter
• 2 tablespoons tomato paste
• 3 cloves garlic (finely minced)
• 1 teaspoon salt
• 1 teaspoon basil pesto
• ½ teaspoon dried basil
• ¼ teaspoon pepper
• ¼ cup all-purpose flour
• 2½ cups milk
• 1 can crushed tomatoes with Italian herbs (28oz or 798ml)
• ½ cup grated Parmesan cheese
• 1-2 tablespoons granulated sugar
• Fresh basil for serving

Instructions

• Melt the butter in a large soup pot over medium-low heat. Add the tomato paste, garlic, salt, pesto, dried basil, and pepper and cook for 1 minute.
• Whisk in the flour, until no white remains.
• Add the milk and whisk until combined. Increase the heat to medium and cook, stirring frequently, until thickened.
• Add the tomatoes and Parmesan and stir until combined. Heat through.
• Stir in the sugar to taste and serve with fresh basil.

Video

Nutrition

Calories: 226cal | Carbohydrates: 18g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 711mg | Potassium: 476mg | Fiber: 2g | Sugar: 11g | Vitamin A: 820IU | Vitamin C: 15mg | Calcium: 255mg | Iron: 2mg

*This post has been updated since its original posting in April 2014.

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These Roasted Vegetables come together in 5 minutes and are made up of a colorful blend of veggies perfectly seasoned with fresh garlic, butter, cracked pepper, and parsley! They’re the perfect side dish for any main dish. 

Love the flavor of Roasted Vegetables? Try this Roasted Red Pepper Soup, these Roasted Carrots, or this Easy Roasted Tomato Soup Recipe!

If you’re not one that normally fills their plate with vegetables, then you have to try this easy Roasted Vegetables recipe!

This recipe transforms different types of vegetables into a caramelized, hearty side dish that will make you rethink veggies forever.

They’re super simple to throw together, too. You just need 5 minutes and any type of veggies you have lying around. 

Why you’ll love this Roasted Vegetable recipe:

• Customizable: Play around with different flavors and seasonings to get your desired result!
• No waste: You can use all kinds of vegetables for this recipe, so it’s a great way to use up any vegetables in your fridge.
• Easy: This recipe comes together with only 5 minutes of prep, and the oven does the rest of the work!

Roasted Vegetables Ingredients:

• Potatoes: I halved small potatoes, but you could swap little potatoes for larger ones and cut them up into smaller chunks. You could also use sweet potatoes if you like!
• Carrots: you’ll want to peel and slice the carrots before adding them to the mix.
• Red Bell Pepper: cut into 1″ chunks.
• Red Onion: yellow or white onions will work as well. 
• Canola Oil: I like to use canola oil because it has a neutral flavor, but olive oil will work as well!
• Garlic: I highly recommend using fresh garlic for the best flavor! Garlic powder will work, but the flavor is never quite the same.
• Pepper: freshly cracked black pepper is the way to go! Because we’re keeping things simple, choose the best ingredients possible.
• Green beans: green beans don’t take as long to roast as our other veggies, so we add them after about 10 minutes when we give everything a toss.
• Butter: I use salted butter to add a little more flavor to the veggies.
• Parsley: for garnish! If all you have is dried parsley, you can mix it in with the veggies when you add the garlic.

How to make Roasted Vegetables:

This recipe is the best way to get more hearty vegetables into your diet! Make sure to check out the recipe card for the full list of recipe instructions.

• Place the prepped vegetables on a baking sheet lined with parchment paper.
• Drizzle with a little oil. Season well with salt and pepper, add garlic to the pan and stir to coat.

• Roast the veggies, stirring once (add the green beans when you stir!).
• Add butter to the pan and allow it to melt while stirring it into the veggies. Sprinkle the veggies with fresh parsley, then serve and enjoy!

How to store:

Leftover Roasted Vegetables will last in an airtight container in the fridge for up to 5 days.

To reheat, place a single layer on a baking sheet in the oven at 400ºF for 10 minutes or on the stove with a drizzle of oil until heated through.

Serving suggestions:

These Roasted Vegetables are a perfect side dish to just about any meal!

You can serve them alongside a hearty protein like Grilled Chicken Thighs, Air Fryer Steak, Baked Chicken Breast or JUICY Roast Pork Tenderloin for a balanced dinner. 

They’re also great alongside Italian dishes like Ravioli Lasagna or Creamy Italian Sausage Pasta. 

More vegetable side dishes you’ll love:

• Cheesy Baked Asparagus — creamy and cheesy!
• Roasted Green Beans — if all you have are green beans.
• Roasted Potatoes and Carrots — everyone loves these!
• Air Fryer Broccoli — roast up so quickly!

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Easy Roasted Vegetables

These Roasted Vegetables are a colorful mix of veggies, all tossed with fresh garlic, butter, cracked pepper, and parsley for the perfect seasoning. In just 5 minutes, you’ve got a side dish that pairs wonderfully with any meal!

Course Side Dish

Cuisine American, canadian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 191cal

Author Ashley Fehr

Ingredients

• 1½ pounds baby potatoes (halved)
• 2 large carrots (peeled and cut into ½" slices)
• 1 red bell pepper (cut into 1" chunks)
• 1 red onion (cut into 1" pieces)
• 2 tablespoons oil
• Salt
• Freshly cracked pepper
• 2 cloves fresh garlic (finely minced)
• 1 cup halved fresh green beans (7oz or 200g)
• 2 tablespoons salted butter
• 2 tablespoons fresh minced parsley

Instructions

• Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Place the potatoes, carrots, bell pepper, and onion on the baking sheet. Drizzle with the oil and season well with salt and cracked pepper. Add the garlic to the pan and stir well to coat.
• Roast for 10 minutes. Remove from the oven, add the green beans, and stir.
• Roast for another 10 to 15 minutes, until the potatoes and carrots are tender.
• Add the butter to the baking sheet and allow it to melt while stirring into the vegetables. Sprinkle with the parsley and serve.

Video

Notes

Notes:

• Use any veggies. The great thing about roasted veggies is you can pretty much use whatever you have on hand! Try it with mushrooms, Brussels sprouts, broccoli, cauliflower, asparagus, green beans, snap peas, you name it.
• Keep in mind that different veggies cook at different rates. Veggies with more structure such as carrots need to be sliced more thinly while softer veggies such as onions and peppers can be slightly larger.
• Don’t skip the butter. Melting butter into the cooked veggies is optional, but highly recommended. It adds another layer of flavor that’s so delicious!
• Play around with seasonings. You can customize these veggies in so many ways to fit your tastes! Use other seasonings such as Italian seasoning, Cajun seasoning, red pepper flakes, everything bagel seasoning, etc. Add grated parmesan for a cheesy finish. Toss with pesto. Drizzle with balsamic vinegar. The possibilities are endless!
• Add some protein: this is a great recipe to turn into a one pan meal! Simply add some sausages or chicken breasts and double the seasoning — you may need to use more than one pan so that everything is in a single layer.

 

Storage:

Leftover Roasted Vegetables will last in an airtight container in the fridge for up to 5 days.

To reheat, place in a single layer on a baking sheet in the oven at 400ºF for 10 minutes or on the stove with a drizzle of oil until heated through.

Nutrition

Calories: 191cal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 57mg | Potassium: 655mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4264IU | Vitamin C: 53mg | Calcium: 36mg | Iron: 1mg

The post Simple Roasted Vegetables appeared first on The Recipe Rebel.

I’m a sucker for an easy one pot pasta recipe, and that’s exactly what this homemade Macaroni and Cheese is all about! You only need a few simple ingredients and one pot to make it. 

My kids love this meal as a main dish, but you can totally serve it as a side dish alongside this Slow Cooker Pork Tenderloin or this Easy Meatball Recipe!

It’s an easy and comforting dish that never disappoints and is loaded with ooey, gooey cheese, and pasta in every single bite. 

Can’t get enough Mac and Cheese? Try this Baked Macaroni and Cheese, Green Chile Mac and Cheese, or this Healthier Baked Mac and Cheese next!

Why we love this stovetop Mac and Cheese:

• Versatile: Play around with different seasonings, add some protein, or even add veggies to make this Mac and Cheese your own!
• One pot: No need to dirty up a bunch of dishes with this recipe! You only need one pot, and that’s it. 
• Cheesy: This recipe creates the creamiest homemade cheese sauce that any comfort food lover will appreciate. 

Homemade Macaroni and Cheese ingredients:

• Chicken broth: I always use low sodium chicken broth so that I can control the added salt. If you only have regular chicken broth, you will want to reduce the added salt and adjust as needed.
• Whole milk or cream: High-fat milk or cream will not curdle as it cooks, so low-fat milk is not a great option. 
• Butter: A little butter makes the sauce smoother and keeps the pasta from sticking.
• Dry elbow macaroni: for this macaroni and cheese, the uncooked pasta cooks right in the sauce. You can use another short pasta shape, just keep in mind it may require more or less liquid and more or less cook time.
• Sharp cheddar cheese: gives that classic orange color and the best flavor. Avoid using pre-shredded cheese as it has an anti-caking agent added in that will prevent it from melting smoothly. Grab a block of cheese and shred your own cheese!
• Gruyere cheese: is the best cheese for an ultra-creamy Mac and Cheese. If you can’t find Gruyere or are looking for a more affordable option, try Swiss cheese.

How to make Mac and Cheese in one pot:

This Mac and Cheese is seriously easy to prepare! Make sure you check the recipe card for the full list of instructions.

• In a large skillet, combine chicken broth, milk or cream, butter, bouillon, salt, pepper, and hot sauce (if using). Bring to a simmer.
• Stir in the macaroni noodles.

• Cover and cook, stirring every few minutes, until the pasta is al dente. Do not overcook the pasta, or it will be mushy!
• Add the shredded cheese and stir until melted. If the sauce is too thick, add more broth or milk to reach the desired consistency!

Variations and Substitutions

• Add different seasonings: Hot sauce, garlic powder, onion powder, mustard powder, cayenne, paprika, cayenne pepper, and Italian seasoning are all popular additions, but feel free customize it however you like!
• Use a combination of cheeses: Cheddar cheese gives that classic color and flavor, but feel free to experiment with the cheese your family enjoys! Monterey jack, pepper jack, white cheddar, colby jack, and Havarti cheese are great choices.
• Add in vegetables: If adding firmer vegetables, I recommend sauteeing in the pan before continuing with the recipe. Vegetables like spinach or frozen vegetables that will soften quickly can be stirred in with the cheese.
• Add in cooked meats: This recipe is a great side dish or main dish, but you can add in this Shredded Chicken or Instant Pot Chicken Taco meat or saute meat in the same pan before adding the liquid and pasta. Chopped cooked bacon or ham would also be delicious!

How to store Mac and Cheese:

Store this recipe for up to 4 days in an airtight container in the refrigerator.

To reheat, add a splash of water, milk, or broth and place it covered over low heat on the stove. Stir occasionally. If it is still thick and not saucy and creamy, add another splash of liquid.

Can I freeze this recipe?

Yes! If you know you want to freeze your Mac and Cheese, make sure that you quit cooking while your pasta is still slightly firm — a couple minutes before you would want to eat it.

Let cool slightly before covering it tightly and placing it in the freezer for up to 3 months.

To serve, I recommend thawing at room temperature for several hours or in the refrigerator overnight before reheating. 

Serving suggestions:

When it comes to serving this cheesy dish, you really can’t go wrong! Pair it with some protein like Air Fryer Chicken Thighs or Honey Garlic Pork Tenderloin Recipe!

If you’re having a BBQ, go ahead and pair this Mac and Cheese with some The BEST Crock Pot Pulled Pork, Coleslaw, and Corn on the Cob.

You can also serve it as a main dish with a side salad or Green Beans with Bacon for some greens!

More Mac and Cheese recipes you’ll love:

• Turkey Chili Mac and Cheese — with added protein.
• Mexican Baked Mac and Cheese — with added kick!
• Instant Pot Mac and Cheese — cooks with no stirring!
• Crock Pot Mac and Cheese recipe — perfect for busy days.

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Easy Homemade Mac and Cheese

This Easy Homemade Mac and Cheese is a creamy, cheesy dream made in just one pot with simple ingredients. It’s quick, comforting, and perfect for when you’re craving some serious comfort food!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 541cal

Author Ashley Fehr

Ingredients

• 2-2½ cups low-sodium chicken broth (divided)
• 2-2½ cups whole milk or light cream (divided)
• 2 tablespoons salted butter
• 1 teaspoon chicken bouillon
• ¾ teaspoon salt
• ½ teaspoon hot sauce
• ¼ teaspoon pepper
• 3 cups dry macaroni (12oz or 345g)
• 1½ cups shredded Cheddar cheese
• 1½ cups shredded Gruyère cheese

Instructions

• In a large saucepan over medium heat, stir together 2 cups of the broth, 2 cups of the milk or cream, butter, bouillon, salt, hot sauce, and pepper. Bring to a gentle simmer.
• Stir in the uncooked macaroni. Cover and cook for 10 to 12 minutes, stirring often, until al dente, adding more broth, milk or cream gradually if needed.
• Stir in the Cheddar and Gruyère, until melted. If necessary, cover and let rest a few minutes off the heat to melt the cheese and then stir. If the sauce is too thick, gradually stir in additional broth, milk or cream, until it comes together.
• Taste, adjust seasonings as desired, and serve.

Video

Notes

*If you don’t have gruyere cheese, feel free to substitute with additional cheddar cheese or another cheese you have on hand.

Ingredients and Substitutions:

• Chicken broth: I like to use a mix of broth and milk or cream because it keeps the sauce smoother and not as heavy. You can sub vegetable broth to make this recipe vegetarian.
• Whole milk: whole milk or light cream will make this macaroni and cheese recipe nice and creamy. You can use low fat milk to reduce the fat if necessary, but it will not be as thick. 
• Macaroni: any short pasta will work here! Keep in mind that different types require different cook times and may absorb more or less liquid.

 

Nutrition

Serving: 238grams | Calories: 541cal | Carbohydrates: 45g | Protein: 28g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 672mg | Potassium: 347mg | Fiber: 2g | Sugar: 6g | Vitamin A: 844IU | Calcium: 643mg | Iron: 1mg

The post Easy Homemade Mac and Cheese appeared first on The Recipe Rebel.

Love veggie-loaded soups? Try this Roasted Red Pepper Soup, this Instant Pot Vegetable Soup or this Chicken Dumpling Soup next!

This easy Roasted Tomato Soup was inspired by my first foray into gardening and is one of our favorite things to do with summer tomatoes!

I wanted to develop an easy Roasted Tomato soup recipe that I can use (and maybe even save and freeze for the dead of winter!) with my garden tomatoes, and I love the flavor they get from roasted in the oven, especially with garlic and onions.

With a little — or a lot of — Parmesan cheese?!? So, so good.

Love Tomato Soups? Try this Tomato Tortellini Soup, this One Pot Beef and Tomato Macaroni Soup or this Sausage Tortellini Soup next!

Got loads of garden tomatoes? Try this Tomato Basil Pasta!

Roasted Tomato Soup Ingredients and Substitutions:

• Tomatoes – I love to use Roma tomatoes but you can really use any kind you want, or a variety. A smattering of cherry or grape tomatoes add a nice punch of flavor and sweetness!
• Onion – any onion will do! White, yellow, red, or scallions.
• Oil – I like to use canola oil for this recipe as it has a neutral flavor and higher smoke point. If you prefer to use olive oil, you will need to reduce the cooking temperature to 375 and roast for a longer time.
• Seasonings and herbs – garlic, salt, pepper, and fresh basil are all you really need! Feel free to experiment with other herbs you have growing in your garden, like parsley, thyme, rosemary or dill.
• Evaporated milk – I like to use evaporated milk or cream because a little goes a long way and gives this soup a rich, creamy flavor. You can omit, use a lower fat milk (though it won’t be as creamy), lactose free cream, or another dairy free milk, but keep in mind that those will change the flavor somewhat.
• Parmesan cheese – I love the sharp, tangy flavor of Parmesan cheese with tomatoes, but Romano and Asiago are great options as well.
• Tomato paste – to bump up the tomato flavor! You could leave this out but it really makes for a flavorful soup.
• Sugar – don’t skip it! A little bit of sugar helps to balance out the acidity of the tomatoes.

How to make Roasted Tomato Soup:

1. Grab some tomatoes, onions, oil and garlic and throw them on a sheet pan.
2. Roast them up until lightly golden and they smell amazing!
3. Pop them in the blender with some simple seasonings and a bit of cream and wait for the magic to happen
4. Taste and adjust seasonings as desired — it’s as simple as that!

Tips and Tricks for Making this Roasted Tomato Soup:

• Grab the ripest tomatoes you can find — they are going to have the best flavour!
• Feel free to go a little easy on the onion if you’re not generally a fan — I love how it rounds out the flavour and gives the soup more depth, but it’s your soup so you do you
• Use whichever herbs you have handy that you love with tomatoes! Almost anything goes here.
• This soup is naturally gluten-free and vegetarian. You can easily skip out on the milk and cheese to make this a dairy-free, vegan recipe.

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Easy Roasted Tomato Soup

This Easy Roasted Tomato Soup is MUCH better than the can and couldn’t be simpler — perfect for fresh garden tomatoes and herbs! A healthy gluten-free and vegetarian meal with dairy free and vegan options.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 286cal

Author Ashley Fehr

Ingredients

• 3 lb Roma tomatoes (about 9 large)
• ½ small onion (or less, if you prefer, sliced)
• 2 tablespoons canola oil
• 2 tablespoons minced garlic
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 cup evaporated milk (or cream)
• ½ cup freshly grated Parmesan cheese
• 3 tablespoons fresh basil
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• salt and pepper to taste

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F.
• Halve tomatoes and place cut side up with the onion on a rimmed baking sheet. Drizzle with oil and add garlic, salt and pepper. Stir to coat well.
• Roast for 40-50 minutes, just until starting to brown.
• Scrape everything into the blender and add the milk or cream, Parmesan, basil, tomato paste, and sugar. Puree until completely smooth and adjust seasonings to taste.
• Serve immediately with grilled cheese for dunking (obviously!).

Video

Notes

*The recipe should make roughly 7 cups depending on the size of your tomatoes. One serving equals approximately 1 ¾ cups.

Nutrition

Calories: 286cal | Carbohydrates: 26g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 932mg | Potassium: 1149mg | Fiber: 5g | Sugar: 18g | Vitamin A: 3287IU | Vitamin C: 53mg | Calcium: 372mg | Iron: 2mg

More tomato recipes:

Is your garden bursting? Here are some of our other favorite recipes!

• 20 Minute Creamy Tomato Soup — with fresh or canned tomatoes
• Slow Cooker Creamy Tomato Basil Chicken — swap the canned tomatoes for fresh with the juices!
• Use your cherry tomatoes in this Baked Chicken Caprese
• Or slice them and stack them up on the Best Burgers!

The post Easy Roasted Tomato Soup Recipe appeared first on The Recipe Rebel.

Skip the takeout and make this simple Fried Rice at home! With soy sauce, toasted rice, vegetables and eggs, it’s delicious on its own or paired with your favorite main dish.

Check out these better-than-takeout recipes next time those pesky cravings strike: Easy Crockpot Teriyaki Chicken, One Pot Chicken Chow Mein Recipe, Chicken Stir Fry and Beef Lo Mein!

I don’t know about you, but I always seem to have leftover rice sitting in the fridge, and this simple Fried Rice is my go-to way to use it up! 

Garlic, ginger, soy sauce, and sesame oil give that classic taste, and you can throw in whatever veggies or protein you have lying around. 

Perfect as a side or a quick dinner, it’s one of those easy, no-fuss recipes I keep coming back to! (Mostly because the kids always ask, “can you make this one more often?!”)

Why you’ll love this Fried Rice recipe:

• Fridge clean-out meal: Toss in leftover rice, veggies, and any protein you have for a delicious, no-waste dinner!
• Better than takeout: This fried rice is packed with flavor and super easy to make right at home.
• Fast and foolproof: It’s a simple recipe that comes together in minutes, making it perfect for busy weeknights!

Fried Rice Ingredients:

• Oil: A neutral oil like vegetable or canola works best for stir-frying, giving the rice a nice, lightly crisp texture.
• Onion and garlic: Acts as a flavorful base. Fresh garlic will provide the best flavor, but pre-minced works, too! You can swap for onion powder if you want to avoid the chopping.
• Frozen peas and carrots (or mixed vegetables): Toss in whatever veggies you have on hand, or use frozen veggies to make things easy!
• Cooked long-grain rice: Leftover, cold rice works best! It keeps the grains separate and gives you that perfect fried rice texture.
• Low-sodium soy sauce: Adds savory, umami flavor without making the dish too salty. You can always add more if needed.
• Fresh minced ginger: Adds a bit of warmth and brightness.
• Sesame oil: This gives the rice that signature nutty, toasty flavor.
• Eggs: These are scrambled right in the pan and are a must in classic Fried Rice.

How to make Fried Rice: 

This Fried Rice recipe is super easy to make and comes together in minutes! For the full list of recipe instructions, check out the recipe card below.

• Sauté the onions. Then, add the frozen peas and carrots, stirring until tender.
• Stir in the cooked rice, pressing it down in the pan to toast slightly.

• Mix soy sauce, garlic, ginger, sesame oil, salt, and pepper, then pour over the rice.

• Push the rice to the edges of the pan and cook the eggs in the center, scrambling until fully cooked.

Variations and Substitutions

• Sauce alternatives: Try tamari or coconut aminos instead of soy sauce for a gluten-free option, or add a splash of oyster sauce for extra umami.
• Protein: Add leftover shredded chicken or baked chicken breasts, shrimp, tofu, or even leftover pork for a heartier meal. Cook the protein first, then add it back in at the end.

How to store leftover Fried Rice:

Keep leftover fried rice in an airtight container in the fridge for up to 3 days. If you need to store it longer, pop it in the freezer in individual portions for up to 3 months. 

Warm it in a skillet over medium heat with a splash of water or oil to bring back the moisture. You can also microwave it in short bursts until it’s warmed through.

Serving suggestions:

You can serve this on its own or create a whole takeout-style meal by serving it with Sweet and Sour Pork or Teriyaki Chicken! For a more low-effort meal, make some Slow Cooker Mongolian Beef or Crockpot Orange Chicken. Whatever you choose, you can’t go wrong!

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Simple Fried Rice Recipe

Skip the takeout and make this simple Fried Rice at home! With soy sauce, toasted rice, vegetables and eggs, it's delicious on its own or paired with your favorite main dish.

Course Main Course, Side Dish

Cuisine American, Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6 servings

Calories 200cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 1 small onion (finely chopped)
• 1½ cups frozen peas and carrots (or mixed vegetables)
• 3 cups cooked long grain rice
• 1 tablespoon low sodium soy sauce
• 2 cloves garlic (finely minced)
• 1 teaspoon fresh minced ginger
• 1 teaspoon sesame oil
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 2 large eggs

Instructions

• Heat a large skillet over medium-high heat and add the oil. Add the onion and cook 2-3 minutes until softened.
• Add the frozen vegetables, cook and stir for 3-4 minutes until tender.
• Add the rice and press into a single layer. Let cook for 2 minutes, then stir and press down again. Repeat this process several times until rice is warmed through and slightly toasted.
• Meanwhile, stir together the soy sauce, garlic, ginger, sesame oil, salt and pepper. Reduce heat to medium, pour over rice and stir to coat.
• Push the rice to the edges of the skillet. Add another drizzle of oil to the middle of the skillet and add the eggs, quickly scrambling with a spatula but not mixing with the rice.
• Scramble and cook until cooked through, then stir into the rice and serve.

Video

Notes

Ingredients and Substitutions:

Vegetables: you can use any fresh or frozen vegetables you like. Firmer vegetables should be cooked with the onion, and softer can be stirred in with or in place of the frozen.

Rice: you can use any kind of cooked, cooled rice!

Soy sauce: you can use up to 2 tablespoons soy sauce, depending on your tastes.

Sesame oil: this isn’t necessary but adds a lovely, nutty flavor. You can simply skip it if you don’t have it. 

 

Nutrition

Serving: 348grams | Calories: 200cal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 340mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3404IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg

The post Simple Fried Rice Recipe appeared first on The Recipe Rebel.

This Air Fryer Baked Potato recipe is incredibly crispy on the outside, fluffy and creamy on the inside, and much faster than the oven! Simply seasoned and perfect for your favorite toppings.

Want more easy air fryer potato recipes? Try these Air Fryer Potatoes, Air Fryer Frozen French Fries, and Air Fryer Tater Tots!

Air Fryer Baked Potatoes have a few things going for them: they are super easy and mostly hands-off (no watching or flipping or stressing). 

The hot air from the air fryer produces super crisp skin with a perfectly fluffy center to match. Plus, they’re ready in a fraction of the time compared to a conventional oven!

Pop it open and drop a dollop of salted butter inside with some cheese and crispy bacon for the best Baked Potatoes you’ve ever had!

No Air Fryer? Check out my oven Baked Potato recipe.

Why you’ll love this Air Fryer Baked Potatoes recipe:

• No oven needed: You can still get that same crispy skin and fluffy insides without firing up the oven!
• Easy: You only need potatoes, oil, salt, and pepper to make this easy recipe.
• Customizable: This recipe is like a blank canvas for piling on your favorite toppings!

Ingredients for making the perfect baked potato:

• Russet potatoes: They are the must-have potatoes for classic baked potatoes, but you could also use red potatoes, sweet potatoes, or Yukon golds.
• Oil: Rubbing the potatoes with oil maximizes their crispness and adds a little flavor!
• Salt and pepper: This adds extra flavor, too. You can play around with different seasonings if you like!

How to make an Air Fryer Baked Potato:

This Air Fryer Baked Potato recipe is super hands-off! For the full list of recipe instructions, scroll down to the recipe card.

• Wash and dry the potatoes.
• Rub with oil, season with salt and pepper, and poke with a fork.

• Place in the air fryer basket and cook until crispy outside and tender inside.
• Check for doneness by piercing with a knife. Once it’s done, add your favorite toppings, and enjoy!

Baked potato toppings:

• shredded cheddar cheese or another favorite cheese
• sliced green onions or fresh chopped onions
• salted butter or sour cream
• crispy cooked bacon bits
• Chives and other fresh, chopped herbs
• Prepared tomato salsa or a scoop of questo
• Steamed broccoli
• Crispy fried onions
• Prepared chili or vegetarian chili
• Instant Pot Pulled Pork or Crockpot Shredded Chicken

How to store leftover baked potatoes:

Store leftover baked potatoes in an airtight container in the fridge for 3-5 days.

Reheat for 5-10 minutes at 400 degrees F, depending on how hot and crispy you want your potatoes. I recommend drying any condensation on a paper towel before reheating. 

What can I do with leftover baked potatoes?

There are so many things! Use them to make these Breakfast Potatoes for a weekend breakfast, or chop them up and use them in this Cheesy Ham and Potato Casserole.

You can also stir them into this easy Potato Soup recipe, Ham and Potato Soup, or Crockpot Potato Soup — simply leave out the potatoes until the end. 

Pair your Air Fryer Baked Potatoes with these mains:

If your Air Fryer Baked Potatoes are a side dish, here are a few ideas for a main:

• Roasted Pork Tenderloin — cooked to perfection served alongside this.
• Perfect Roast Chicken — throw it in the oven while your potatoes cook!
• Slow Cooker Chicken Thighs — for a quick-prep meal
• Italian Beef — tender, juicy, and full of flavor!

More air fryer side dishes you’ll love:

• Air Fryer Green Beans — roasted to perfection!
• Air Fryer French Fries — crispy every time.
• Air Fryer Potato Wedges — my favorite way to eat potatoes!

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Air Fryer Baked Potato recipe

This Air Fryer Baked Potato recipe is incredibly crispy on the outside, fluffy and creamy on the inside, and much faster than the oven! Simply seasoned and perfect for your favorite toppings.

Course Air fryer, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 3 potatoes

Calories 292cal

Author Ashley Fehr

Ingredients

• 3 russet potatoes (mine were 300 grams)
• 1½ tablespoons oil
• salt and pepper

US Customary – Metric

Instructions

• Preheat air fryer to 400 degrees F according to manufacturer directions if required.
• Wash and dry potatoes thoroughly.
• Rub all over with oil and season well with salt and pepper. Pierce with a fork once in the middle.
• Place in the basket of the air fryer, place the basket into the air fryer and cook for 40 minutes (a little less if your potatoes are smaller than mine, a little more if your potatoes are larger than mine).
• Check doneness be inserting a knife into the center of the potatoes — if it goes in and comes out easily, they are done. If it seems to get stuck, give them 5-10 more minutes.

Video

Nutrition

Serving: 1potato | Calories: 292cal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

The post Air Fryer Baked Potato appeared first on The Recipe Rebel.

These ultra crispy Air Fryer Potato Wedges are made with just a few simple ingredients and turn out perfectly every time! Golden and crispy on the outside and tender on the inside.

Love potatoes as much as I do? Try these Air Fryer Potatoes, Air Fryer Baked Potato, and Air Fryer French Fries.

The Air Fryer is our favorite way to get food that is perfectly golden and crispy on the outside without drying out the inside, and — I promise you — these Air Fryer Potato Wedges are perfection.

The air fryer circulates hot air all around the potatoes, resulting in a crispy texture without deep frying! Plus, you need much less oil than French fries, so they’re lower in fat.

Simply seasoned, they are great paired with your favorite dipping sauce as an appetizer or a versatile side dish.

Why we love these Air-Fried Potato Wedges:

• Minimal prep: No need to peel the potatoes—just cut, soak, and season.
• Crispy yet light: The air fryer gives you that crispy texture without all the oil, making them a healthier snack or side.
• Customizable: Add as much garlic, spice, or seasoning as you like to make these wedges your own!

Ingredients for these easy Air Fryer Potato Wedges: 

• Russet potatoes: Russet potatoes are the most common potatoes for baking and work great for air frying as well. You can use any other kind of potato for this recipe, but you may have to adjust the cook time slightly.
• Canola oil: Canola oil has a neutral flavor and high smoke point, which makes it the perfect oil for air frying. Aerosol nonstick sprays are not recommended for the air fryer, and tossing the potatoes in oil before seasoning is a great way to get an even coat.
• Seasoning salt: Seasoning salt is kind of a one-shot wonder around here. It includes many different spices and seasonings that we would normally combine to season potato wedges, so if you’ve got it, use it!
• Garlic powder: Most seasoning salts include garlic powder but I like to add a little bit extra!

How to make crispy Potato Wedges in the air fryer:

Cooking these potato wedges in the air fryer is a breeze! For the full list of recipe instructions, scroll down to the recipe card.

• Cut the the potatoes in half lengthwise.
• Cut the potatoes in half again to make quarters.

• Cut each quarter into 3-4 wedges. They should be the same thickness for even cooking!
• Soak the wedges in cold water. Drain the water and pat dry with paper towels.

• Drizzle with oil, sprinkle with seasoning salt and garlic powder, and toss to coat evenly.
• Place the seasoned potato wedges in the air fryer basket and cook until golden brown and crispy, flipping them halfway through.

Should I peel my potatoes when making potato wedges?

You can, but I don’t! I prefer not to peek at my potatoes because that skin gets so perfectly crispy in the air fryer!

If your potatoes are not as fresh and are a little on the wrinkly side, you can peel them.

Do I have to soak my potatoes before air frying?

Yes and no.

Soaking the cut potatoes in cold water before air frying removes the excess starch on the outside of the potato, providing maximum crispiness!

You can skip this extra step if your family needs dinner like now. But keep in mind that you will have better results if you take the extra 30 minutes!

Serving suggestions:

Serve these homemade potato wedges with Air Fryer Chicken Tenders or the Best Oven Fried Chicken and your favorite dipping sauce like Spicy Mayo or Homemade BBQ Sauce!

More air fryer recipes we love!

• JUICY Air Fryer Chicken Breast — our favorite way to do chicken breast!
• Air Fryer Chicken Legs — with crispy skin and juicy meat, these Air Fryer Chicken Legs are incredibly delicious!
• Air Fryer Meatballs — the juiciest meatballs you’ve ever had, cooked in 7 minutes!

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Air Fryer Potato Wedges

These ultra crispy Air Fryer Potato Wedges are made with just a few simple ingredients and turn out perfectly every time! Golden and crispy on the outside and tender on the inside.

Course Air fryer, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Soaking time 30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 116cal

Author Ashley Fehr

Ingredients

• 2 russet potatoes
• 1 tablespoon canola oil
• 1 ½ teaspoons seasoning salt
• ¼ teaspoon garlic powder

US Customary – Metric

Instructions

• Wash potatoes well and cut into wedges (see post above for step by step photos).
• Place potato wedges in a large bowl and fill with very cold water. Let sit for at least 30 minutes. If you want to leave them longer, simply place the bowl in the fridge and let soak for several hours.
• Drain potato wedges and dry well on a clean kitchen towel.
• Preheat air fryer to 400 degrees F according to manufacturer's instructions.
• Place potato wedges in dry bowl, drizzle with oil and sprinkle with seasoning salt and garlic powder. Toss to coat.
• Place potatoes in air fryer basket and cook for 15-20 minutes, opening to stir and flip potatoes once or twice through the cook time. *NOTE: a single layer is best but not necessary. If you only have a single layer of potatoes, they may cook more quickly so keep an eye on them. The more full your basket is, the longer it will take to cook. Be gentle when you stir and don't do it too often as the wedges can break and crumble.
• Cook to desired crispiness and serve.

Video

Nutrition

Calories: 116cal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 877mg | Potassium: 447mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg

The post Air Fryer Potato Wedges appeared first on The Recipe Rebel.