Slovenian Cheese Dumplings or Struklji is a lovely side dish recipe made with filo pastry, cottage cheese (or ricotta), and sour cream. Great for any day.
Corn Fritters Recipe – Crispy on the edges, soft in the middle, and so delicious, these little cheesy corn cakes are so easy to put together and make a great side dish for a host of dinners! …
Recipe video above. This is a recipe for truly crispy Potato Rosti that's beautifully golden on the outside and fluffy on the inside. The secret is pan frying in the right fat! Butter = tasty but not crispy. Oil = crispy but flavourless. The Swiss cracked the code - use clarified butter (or ghee!). Buy it or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.
These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals like any roast chicken or lamb dinner or to serve with Greek Souvlaki.
These Golden Baked Jicama Fries are cooked in the oven and are a perfect low-carb side dish for weeknight dinners. To make them, you'll prepare the fries by first boiling them in water, seasoning, and then baking them in the oven.
See how easy it is to elevate your mashed potatoes with this Duchess Potatoes recipe! These individually-piped potato puffs are a rich, elegant side dish for a special occasion dinner.
Sicilian arancini are stuffed and fried rice balls that are simply delicious. They can be eaten as an appetizer or side dish.
Make good use of in-season Jersey Royals with this flavour-packed side dish
Elevate your meal with our Bombay Potatoes! Crispy exteriors, fluffy interiors, and a burst of Indian spices make this side dish a perfect complement to any Indian meal.
These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.
Gaji-namul is a simple, delicious, everyday Korean side dish, meant to be eaten with other side dishes and rice. It’s one of my favorites. I love the fresh taste, soft texture, and the beautiful vibrant purple color of the dish on the table. It's refreshing and goes well with oilier items to...
Potato Croquettes are crispy on the outside, creamy on the inside and a great way to use up leftovers!
These creamy, cheesy little gems are like mini individual serves of au gratin potatoes, made in a muffin tin!
These will be the best roasted potatoes ever.
If you like your potatoes sliced thin and baked until they're creamy and cheesy, you will love Hungarian style potatoes. I've based this recipe on the Hungarian version of scalloped potatoes, a casserole called rakott krumpli. It shouldn't be difficult to make potatoes, Hungarian or otherwise I really, really wanted to make this with kielbasa (I know it's not Hungarian), but was unable to find any with walking distance in Valladolid. I tried to substitute fresh chorizo even though the local stuff tends to turn into hard lumps if cooked too long. In addition, I cut the recipe in half
Spicy Melting Potatoes are wonderfully crispy on the outside and creamy on the outside with lots of spicy kick. Amazingly flavorful!
A traditional Swiss Rosti that is Whole 30 compliant! Serve for breakfast lunch or dinner with a side of Brats! NOTE: while I love cast iron because it browns so well, you may want to use a lighter non stick pan for this recipe. At one point you have to flip the potatoes and that can be tricky in a heavy pan.
Our roast parsnips are smashed to give you the crispiest veggie side dish ever. Goat's cheese and honey are the key ingredients to make these the best parsnips of your life!
Who doesn’t love anything fried? I know I do, and one of my favorite fried foods is fried eggplant. On this dreary, rainy day I decided to take the afternoon and fry up some fresh eggplant. I…
Recipe video above. The ultimate potato bake, created by the French!!! Potato + cream + cheese with a hint of garlic and thyme = pure heaven. Based on Julia Child's Potato Dauphinoise recipe. This is THE perfect make ahead potato dish, the most luxurious of all potato casseroles, the better version of Scalloped Potatoes!Authenticity note: traditional Dauphinoise in France does not contain cheese. But I could never imagine making it without..... It makes it better. You know it does!
This has perfectly balanced oomph: the sweetness of the carrots, that particular herbal freshness of fennel, the mellow citrus tang of satsuma (though the zest of half an orange, along with 2 tablespoons of juice, would do) and the aromatic heat of harissa. For US cup measures, use the toggle at the top of the ingredients list.
Roasted or fried potatoes are a classic side dish that complements a wide variety of meals.
Cookbook author Nanna Rögnvaldardóttir braises cabbage with warm spices, fruit, and jam for this festive, tart-sweet side dish.
Red cabbage is a great side dish to accompany any roast meat. Braised on medium heat, this red cabbage has a little crunch and pleasantly sweet and sour taste. Recipe story
Recipe video above. This is a recipe for truly crispy Potato Rosti that's beautifully golden on the outside and fluffy on the inside. The secret is pan frying in the right fat! Butter = tasty but not crispy. Oil = crispy but flavourless. The Swiss cracked the code - use clarified butter (or ghee!). Buy it or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.
I adapted this from a recipe I found in an old Nigel Slater cookery book called Real Food. I have adapted it to feed as many and as few as you require.
Recipe video above. This is a recipe for truly crispy Potato Rosti that's beautifully golden on the outside and fluffy on the inside. The secret is pan frying in the right fat! Butter = tasty but not crispy. Oil = crispy but flavourless. The Swiss cracked the code - use clarified butter (or ghee!). Buy it or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.
