37 Best Side Dishes for Fish

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Vegetarian Stuffed Zucchini

Delicious Vegetarian Stuffed Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 portions’]

These Delicious Vegetarian Stuffed Zucchini make an excellent side dish for many meals. They are quick and easy to make and would look great for festive dining too.

Ingredients

• 4 zucchinis
• 1 bell pepper
• 2 tomatoes
• 1/2 cup of whole mushrooms
• 3 garlic cloves
• 3/4 cup of panko crumbs (gluten-free if needed)
• 2 tablespoon of olive oil
• 4 tablespoons of crumbled feta
• 1 teaspoon of oregano
• Salt and pepper to taste

Instructions

1. Pre-heat the oven to 400F. Prepare a baking dish lined with some parchment paper or a silicone mat.
2. Wash the vegetables with water except for the mushrooms; use a damped paper towel to clean them.
3. Using a board and a knife, chop tomatoes, pepper, mushrooms, and the garlic cloves into small pieces.
4. Cut the zucchinis in half in the length and, using a teaspoon, carve the flesh of the zucchini, keeping about a quarter of an inch thick of the zucchini. Save half of it for the stuffing.
5. In a bowl, mix the reserved zucchini flesh, vegetables, bread crumbs, and season with salt and pepper.
6. Fill up generously the zucchini halves with the stuffing. Place them on the baking dish.
7. Drizzle with olive oil.
8. Season with oregano, salt, and pepper.
9. Bake for 25 minutes
10. Sprinkle with feta before serving; enjoy!

2. Tomato Cucumber Salad

Tomato Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Tomatoes, 2 cups chopped
• Cucumber, 1 large, sliced
• Red onion, 1/4 cup thinly sliced
• Feta cheese, 1/4 cup crumbled
• Extra virgin olive oil, 2 tablespoons
• Red wine vinegar, 1 tablespoon
• Lemon juice, 1 teaspoon
• Salt and pepper, to taste
• Fresh basil or parsley, 2 tablespoons chopped

Instructions

1. 1. Combine chopped tomatoes, cucumber, and red onion in a bowl.
2. 2. Whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper to make a dressing.
3. 3. Toss vegetables with the dressing and crumble feta on top.
4. 4. Garnish with chopped fresh herbs and serve.

3. Creamed Collard Greens

Creamed Collard Greens Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Creamed collard greens, in all their old-fashioned charm, soothe a worn soul. The greens’ briny undertones pair nicely with the rich, sweetness of fresh cream and tender onions.

Ingredients

• 3 bunches collard greens ((trimmed of tough stems and sliced 1/2-inch thick)
• 2 tablespoons salted butter
• 1/2 teaspoon fine sea salt ((plus additional for blanching the greens))
• 1 large yellow onion ((sliced thin))
• 1/2 cup chicken broth
• 1 1/2 cups heavy cream
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground black pepper

Instructions Blanch the collard greens.

1. Bring a large pot of water to a boil over high heat, and season with salt as you like it. When the water is at a rolling boil, drop in the collard greens and cook them in the hot water for about 2 to 3 minutes or until bright green, then immediately strain them into a colander and rinse them with cold water. Set aside while you prepare the onions and cream.

Prepare the onions and cream.

1. Melt the butter in a wide skillet over medium heat. When the butter foams, toss in the sliced onion and sprinkle them with salt. Cook the onion, stirring occasionally, for 2 to 3 minutes, and then stir in the chicken broth. Continue cooking until the chicken broth is almost gone, and the onions are tender and soft – about 6 more minutes.
2. Pour in the cream, and simmer, until reduced by half. Stir in the nutmeg and black pepper, and then fold in the collards. Turn down the heat to medium-low, and continue cooking until collards are warmed through. Serve hot.

4. Orzo Side Dish

Easy Orzo Side Dish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’, ‘6 people’]

Quick and easy side dish made with a rice shaped pasta, butter, herbs and parmesan cheese.

Ingredients

• 8 oz orzo pasta (uncooked)
• 2 Tablespoons butter
• ½ teaspoon garlic salt
• ½ teaspoon Italian seasoning blend (dried herbs)
• ¼ cup Parmesan cheese (shredded)
• fresh chopped parsley (optional for garnish)

Instructions

1. Cook pasta according to package directions.
2. Drain and place in a serving bowl.
3. Add butter. Stir until melted.
4. Sprinkle garlic salt and Italian seasoning. Stir.
5. Stir in Parmesan cheese, reserving a Tablespoon to sprinkle on top.
6. Serve.

5. Freekeh Salad

Really Good Freekeh Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 4

Ingredients

• 2 tablespoons olive oil
• Kosher or sea salt
• 1/4 cup diced white or yellow onion
• 1 garlic clove, minced
• 1/2 cup freekeh
• 1 cup vegetable stock or broth
• 1 cup arugula
• 1 teaspoon lemon juice
• 1/2 cup halved grape tomatoes
• 1/4 cup crumbled goat cheese
• 1/4 cup pickled red onion (homemade recipe found here)
• 1 tablespoon fresh chopped parsley

Instructions

1. In a large saucepan over medium heat, heat 1 tablespoon olive oil. Once hot, add the onion and a pinch of salt. Cook until softened, about 5 minutes.
2. Add the garlic and freekeh then cook for another 1-2 minutes or until the freekeh is lightly toasted.
3. Slowly stir in the stock/broth. Bring to a boil.
4. Once boiling, lower the heat to simmer and cover with a lid. Cook 20-25 minutes or until the liquid has been absorbed and the freekeh is done (it’ll be slighty chewy but not hard and crunchy). Let rest with the lid on for 10 minutes.
5. In a medium bowl, toss the arugula with the remaining 1 tablespoon oil, lemon juice, and a few pinches of salt.
6. Once the freekeh has rested, stir in the dressed arugula, tomatoes, goat cheese, red onion, and parsley. Serve immediately or refrigerate and serve cold.

6. Roasted Zucchini and Potatoes

Roasted Zucchini and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘3’, ‘3 servings’]

This is a simple but delicious side that goes well with meat, fish or vegan dishes, and is such a classic. Most of the time is spent in the oven and it has minimal ingredients. Serves 3-4.

Ingredients

• 1.5 lbs potatoes (cut into halves or quarters if required)
• 1/2 large zucchini (sliced)
• 2 tbsp olive oil
• 4-5 thyme sprigs
• 1 green onion (optional, sliced)
• parsley (optional, to garnish)

Instructions

1. Add the potatoes to boiling water (lightly salted). Reduce to a light simmer, cover and cook for 10 minutes.
2. Preheat the oven to 200C / 390F. Pour the oil into your roasting tray and heat in the oven for 4-5 minutes.
3. Add the potatoes to the roasting tray, and move around to coat in the oil. Roast for 25 minutes. Then add the zucchini and thyme and roast for a further 15-20 minutes or until the potatoes and zucchini are fully cooked through.
4. Plate up in your serving dish, scatter on the green onion (if using) and sprinkle over some parsley.

7. Roasted Carrots with Honey Mustard Glaze

Roasted Carrots with Honey-Mustard Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’]

Roasting carrots intensifies their natural flavour. Adding this honey-mustard glaze put them “over the top!” These Roasted Carrots with Honey-Mustard Glaze make an ideal holiday side dish.

Ingredients

• 12-15 medium carrots, (multicolour or orange)
• 2 tbsp olive oil, (extra virgin)
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp fresh rosemary, (finely chopped)
• 2 cloves garlic, (minced)
• ½ tsp sea salt
• ½ tsp freshly ground pepper
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat oven to 425°F.
2. Scrub the carrots and peel if necessary. Cut larger ones in half lengthwise so that carrots are of uniform sizes and place them in a large bowl.
3. In a separate container, whisk olive oil, minced garlic, rosemary, mustard, honey, salt and pepper. Whisk to combine and pour all but 2 tablespoons over carrots, coating evenly, making sure they are all well-coated. Set aside the 2 tablespoons to drizzle over the carrots once they’re roasted.
4. Arrange in a single layer in a parchment paper-lined baking sheet. Avoid having them touch each other. Use two baking sheets if necessary.
5. Roast in the oven for 20-25 minutes, turning occasionally until tender and just beginning to brown.
6. Garnish with the 2 tablespoons of honey-mustard sauce you saved previously. Add freshly chopped parsley and sprinkle with extra freshly ground pepper and salt before serving.

8. Baked Avocado Fries

Avocado Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: 2

A nutritious (and delicious) alternative to greasy french fries, these Baked Avocado Fries are packed with vitamins and fiber. Plus they’re easy to make!

Ingredients

• 2 avocados
• 1 egg
• 1 cup bread crumbs
• 2 tablespoons paprika
• 2 tbsp. olive oil
• Pinch salt for seasoning
• 2 teaspoons fresh lime juice, optional for preventing the avocados from browning when baked

Instructions

1. Preheat oven to 450°F.
2. While oven preheats, combine the bread crumbs, parika, and salt in a small mixing bowl. Set aside.
3. Cut avocados in half vertically and remove the pits. Carefully slice each avocado half vertically down to the peel. Using a large spoon, scoop the avocado slices out of their peels.
4. Brush each avocado slice with a beaten egg and coat in bread crumbs (repeat process for a thicker coating). You may also dip avocado slices in a bowl with the eggs, then roll them in a plate with the bread crumbs.
5. Place avocado slices in baking dish (or baking sheet covered with one of these versatile, non-stick silicon baking mats) and drizzle olive oil on top.
6. TIP: Add a sprinkle of fresh lime juice to preserve the avocado color while baking.
7. Bake for 12-15 minutes at 450°F or until golden brown.
8. Serve and enjoy with your favorite dipping sauce.

9. Ginger Ale Glazed Carrots

Ginger Ale Glazed Carrots (with VIDEO) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT23M · Total: PT28M · Yield: [‘6’, ‘6 servings’]

2-ingredient Ginger Ale Glazed Carrots are guaranteed to become one of your favorite easy side dishes!

Ingredients

• 1 bag carrots (medium bag)
• 1 can ginger ale

Instructions

1. Wash & peel carrots. Cut off and discard ends and tips. Cut into slices 1/4″ thick.
2. Add carrots to greased frying pan on medium high. Brown for 2-3 minutes.
3. Add up to a full can of ginger ale to carrots. (You can start with half and if it looks like the liquid is not enough to cover the bottom of the pan, add more). Reduce heat to low, cover and simmer for 20 minutes.

10. Garlic Bok Choy

Easy Stir-Fried Bok Choy Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT8M · Total: PT10M · Yield: [‘6’, ‘6 as a side’]

This quick and easy stir-fried bok choy is my favorite way to enjoy this tender leafy Asian green. It’s ready in just 10 minutes and cooks in the most delicious savory sauce made with garlic, shallots, and sesame. It’s the perfect side dish with any protein and a scoop of cooked rice.

Ingredients

• 1 tablespoon vegetable oil
• 5 cloves garlic (minced)
• 2 large shallots (minced)
• 2 pounds baby bok choy (halved or quartered)
• 2 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon crushed red pepper (optional)

Instructions

1. Heat the vegetable oil in a large wok or skillet set over medium-high heat. Swirl to coat the entire surface of the pan.
2. Add the minced garlic and shallots. Sauté, stirring constantly, for 1-2 minutes or until fragrant.
3. Add the bok choy, soy sauce, and sesame oil. Toss to coat, then cover the pan.
4. Steam for 1-2 minutes, uncover and toss again. Re-cover and cook for an additional 3-5 minutes, or until the bok choy is tender and cooked to desired doneness.
5. Sprinkle with crushed red pepper flakes if using, and serve immediately. Enjoy!

11. Oven Roasted Potatoes

Crispy Oven Roasted Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘6’, ‘6 people’]

Crispy Roasted Potatoes are an easy, delicious side dish! Learn how to make perfectly cooked roasted potatoes in oven. No more wondering how long to roast potatoes in oven – we’ve got you covered!

Ingredients

• 4 cups cubed russet potatoes (cut in 1/2 inch pieces)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions Sheet Pan Instructions

1. Preheat oven to 450 degrees F and prepare a parchment lined baking sheet.
2. In a bowl, toss together chopped potatoes, olive oil + spices. Make sure all pieces are evenly coated.
3. Spread out potatoes on prepared parchment baking sheet in a single layer.
4. Bake for 20 minutes. Flip the potatoes, then bake for additional 20 minutes until potatoes are browned on all sides.

Air Fryer Instructions

1. IMPORTANT NOTE FOR AIR FRYER: USE 1/2 THE AMOUNT OF OIL – you only need 1 tablespoon of oil
2. In a bowl, toss together chopped potatoes, olive oil + spices. Make sure all pieces are evenly coated
3. Air Fry at 400 for 20 -25 minutes. If your air fryer has a basket, remove it at 10 minutes, shake, and return to cooking. This allows the potatoes to cook evenly. Every air fryer is different so check after 20 minutes to make sure they don’t burn!

12. 15-Minute Pesto Pasta

Tagliatelle Pesto Pasta (15 Minutes) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘3’]

This Tagliatelle Pesto Pasta is ready in just 15 minutes! It’s light and healthy but packed with flavor from the homemade pesto. Serve with a generous sprinkle of parmesan and garlic bread on the side!

Ingredients

• 1 ounce (30g) basil
• 1/2 cup pine nuts (or other nuts like cashews or walnuts)
• 1-2 tbsp fresh lemon juice
• 2 garlic cloves
• 1/3 cup freshly grated parmesan cheese (use vegan if needed)
• ⅓ cup olive oil (extra virgin)
• A pinch of salt, to taste
• Freshly cracked black pepper, to taste
• 6 ounces dry tagliatelle pasta ((use gluten-free if needed))

Instructions

1. Fill a large pot with water, add 2 tsp salt, and bring to a boil. Next, add the pasta and boil until al dente, following the recommended time on the packaging. Save 1/2 cup of the pasta water before draining.
2. In the meantime, prepare the pesto. Start by toasting the pine nuts, if you haven’t already. Add to a skillet and toast over medium heat for 5-6 minutes or until slightly golden.
3. Add all of the ingredients to a food processor- basil, pine nuts, garlic, lemon juice, a pinch of salt, black pepper, and parmesan cheese. Pulse for 30 seconds to roughly chop.
4. Then, slowly pour the olive oil while blending on low speed, until fully incorporated.
5. Add the drained pasta back to the pot along with the pesto, and a splash of pasta water. Cook on low heat for 2-3 minutes, until creamy and well coated.
6. Serve topped with more parmesan (optional) and enjoy immediately.
7. Save in a covered container, in a fridge for up to 4 days.

13. Black Bean and Mango Salsa

Black Bean and Mango Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup ripe mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1 small jalapeño, minced (seeded for less heat)
• 2 tablespoons chopped fresh cilantro
• juice of 1 lime
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt, or to taste

Instructions

1. 1. Rinse and drain the beans; place in a mixing bowl.
2. 2. Add mango, red bell pepper, red onion, and jalapeño; toss to combine.
3. 3. Stir in cilantro and lime juice; drizzle with olive oil and mix.
4. 4. Season with salt and adjust heat as desired; let sit 10 minutes to meld flavors.
5. 5. Serve with tortilla chips or as a topping for bowls.

14. Cilantro Lime Cauliflower Rice

Cilantro Lime Cauliflower Rice (10 Min) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

This cilantro lime cauliflower rice is zesty, fresh, and ready in minutes. It’s my favorite easy side for taco night, burrito bowls, and more.

Ingredients

• 3 tbsp Olive oil
• 2 cloves Garlic ((minced))
• 1 lb Cauliflower rice ((~4 cups, fresh or frozen))
• 1/2 medium Lime ((zested and juiced))
• 1 tsp Sea salt ((to taste))
• 1/4 tsp Black pepper ((to taste))
• 1/2 cup Fresh cilantro ((chopped))

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the garlic and saute for about 1 minute, until fragrant.
2. Add the cauliflower rice, lime zest, lime juice, salt, and pepper. Stir-fry for 3 to 5 minutes, until cauliflower rice is soft.
3. Remove from heat. Stir in the fresh cilantro.

15. Light Cabbage Slaw

Light Cabbage Slaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded carrot
• 1/4 cup chopped fresh parsley
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• salt and pepper to taste

Instructions

1. 1. In a large bowl, combine shredded cabbage, carrot, and parsley.
2. 2. Whisk vinegar, honey, olive oil, Dijon mustard, salt, and pepper in a small bowl.
3. 3. Pour dressing over vegetables and toss to coat evenly.
4. 4. Let the slaw rest 10 minutes to soften slightly and develop flavor.
5. 5. Taste and adjust seasoning before serving.

16. Fruit Salad with Honey Lime Dressing

Honey Lime Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 Servings’]

This fresh fruit salad with honey lime dressing is a great side with any meal! Also a great option to prepare for a wide variety of occasions such as brunch, bridal showers, baby showers, or summer parties and potlucks.

Ingredients

• 1 pound fresh strawberries, rinsed and sliced into bite-sized pieces*
• 1 pint fresh blueberries, rinsed*
• 1 mango, peeled, fruit removed from the stone and cubed*
• 1 lime, zested and juiced
• 2 Tablespoon honey
• Optional garnish: fresh mint

Instructions

1. Prepare the fruit. Rinse and chop the strawberries, peel and chop the mango, and rinse the blueberries. Zest and juice the lime.
2. Place the cut up strawberries, mango, blueberries and lime zest into a large mixing bowl.
3. In a separate bowl, prepare the dressing by mixing together the fresh lime juice and honey. (Note: microwaving the honey and lime juice mixture for about 10 seconds helps the honey to dissolve and allowing the dressing to mix together easier).
4. Drizzle the honey lime dressing over the fresh fruit and toss until evenly coated.
5. Serve immediately and enjoy!

17. Edamame Salad

Crunchy Edamame Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘4’]

Fresh and crunchy edamame, snap peas, cucumber and sesame seeds tossed in a rice vinegar and soy sauce dressing. The best part? This easy edamame salad is super healthy, lasts days in the fridge and takes about ten minutes to make!

Ingredients

• 1 10oz bag frozen, shelled edamame
• 1 english cucumber
• 2 heaping cups snap peas (strings and stems removed )
• 1 scallions
• 1/4 c rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds

Instructions

1. Defrost the edamame either in the microwave or by running it under cool water.
2. Place all of the dressing ingredients into a small jar and shake vigorously until evenly combined.
3. Thinly slice the cucumber, snap peas and scallions and place everything in a large mixing bowl. Add in the edamame, dressing and a pinch of salt. Toss the salad together until evenly combined. Serve immediately or store in the refrigerator for up to five days.

18. Air Fryer Hasselback Potatoes

Air fried Hasselback potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 Servings’]

Get crispy Air Fried Hasselback Potato Bites by making this incredible easy recipe. Before serving, top it with cheese or sour cream.

Ingredients

• 6 Yukon Gold potatoes
• ¼ cup butter (softened )
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dry parsley
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon salt (or Vegeta seasoning)
• sour cream (optional)
• cheese slices (optional)

Instructions

1. Preheat the air fryer to 400 degrees F. Spray the air fryer basket with cooking spray.
2. Place potatoes on a cutting board and cut them in half; place one half of potato in between two butter knives or chopping sticks to prevent cutting potato all the way through. Slice the potatoes into ¼ inch thick slices.
3. Repeat the process for the remaining potatoes.
4. In a small bowl, cream together butter and all the spices (½ tsp. black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. paprika, 1 tsp. dry parsley, 1 tsp. Vegeta seasoning or salt, 1 tsp. oregano )
5. Cover the potatoes with the seasoning mixture; make sure to get some in between each slice.
6. Place Seasoned potatoes in the air fryer basket, air fry for 20 minutes at 400 degrees F.
7. You can place cheese slices between each cut of the potatoes and air fry for 1-2 minutes.
8. Serve with a dollop of sour cream and sprinkle with fresh parsley.

19. Caprese Gnocchi Sheet Pan

Caprese Gnocchi Sheet Pan Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT17M · Total: PT22M · Yield: [‘6’]

This easy caprese gnocchi sheet pan dinner recipe is the perfect meal for summer. It’s a simple and delicious way to feed a big family and dress up your weeknight dinner with minimal effort.

Ingredients

• 16 oz Gnocchi (fresh or refrigerated)
• 10 oz Cherry Tomatoes
• 8 oz Fresh Mozzarella Pearls
• 1 tbsp Extra Virgin Olive Oil
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Kosher Salt
• 1/4 tsp Freshly Cracked Pepper
• 2 tbsp Pesto Sauce
• Fresh Basil Leaves ((for garnish))
• Balsamic Glaze ((as a drizzle))

Instructions

1. Preheat the oven to 425°F and slice the cherry tomatoes in half lengthwise.
2. Combine the sliced cherry tomatoes with the gnocchi in a large mixing bowl.
3. Add the extra virgin olive oil, salt, pepper, garlic powder, and onion powder to the bowl with the tomatoes and gnocchi. Gently toss the ingredients and spices together until fully coated.
4. Transfer the seasoned mixture onto a large baking sheet and spread out in an even layer.
5. Bake for 15 minutes or until the tomatoes have started to wilt and the gnocchi has plumped up.
6. Remove from the oven and spread the mozzarella balls throughout the sheet pan. Then add small dollops of pesto over the top of the ingredients.
7. Return to the oven and bake for 2-3 more minutes minutes allowing the mozzarella balls to heat through. Do not overcook the mozzarella.
8. Garnish with fresh basil leaves, drizzle with balsamic glaze and enjoy!

20. Roasted Zucchini

Roasted Zucchini (Easy Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

My oven roasted zucchini recipe makes a quick, easy, and healthy side dish! You need just 4 simple ingredients for perfectly tender squash.

Ingredients

• 2 lb Zucchini
• 3 tbsp Olive oil
• 1/2 tsp Italian seasoning
• 1/2 tsp Garlic powder
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper, if desired.
2. Cut off the ends of the zucchini and then cut each one across in half, making 2 shorter cylinder-shaped pieces. Cut each piece lengthwise 4 times, making 8 spears out of each larger piece.
3. Toss zucchini sticks with olive oil. Season with Italian seasoning, garlic powder, sea salt and black pepper, and toss again to coat.
4. Arrange zucchini sticks in a single layer on the baking sheet without touching. Roast in the preheated oven for 7 minutes. Flip the pieces over and continue roasting for about 8-13 more minutes, until tender and golden brown.
5. Optional step: Place roasted zucchini under the broiler for 1-2 minutes to brown more, if desired.

21. Warm Grilled Vegetable Salad

Warm Grilled Vegetable Salad with White Beans and Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘4’]

This warm grilled vegetable salad is made with perfectly charred asparagus, corn and red onion tossed with a bright and flavorful vinaigrette, white beans, fresh herbs and creamy feta cheese!

Ingredients

• 2 ears fresh corn
• 1 bunch asparagus
• 1 large red onion
• 2 15 oz can white beans (drained and rinsed)
• 4 oz feta cheese
• 1/2 c roughly chopped parsley
• 1-2 tbsp olive oil
• 2 tbsp dijon mustard
• 1 clove garlic (grated)
• 3 tbsp vinegar (champagne, red wine, apple cider, rice wine or even lemon juice)
• 1 tbsp fresh thyme leaves
• 1/4 c olive oil
• salt and pepper

Instructions

1. Preheat a grill (gas, charcoal or stove top grill pan) over medium-high heat.
2. Prepare the vegetables for the grill, shuck the corn, peel and slice the onions into rounds and trim the woody ends off the asparagus. Drizzle olive oil over the vegetables and season with salt. Depending on the size of your grill, you may need to grill in batches. Grill the vegetables on all sides until slightly charred and soft. Once cool enough to handle, cut the corn kernels from the cob and slice the onion and asparagus into bite sized pieces.
3. Make the dressing in a large bowl; whisk together the dijon mustard, grated garlic, vinegar and thyme leaves. While whisking slowly stream in the olive oil. Season with salt and pepper.
4. Toss the grilled vegetables, white beans, fresh parsley and feta cheese with the dressing. Taste and season with salt and pepper as needed. Serve warm or room temperature.

22. Caprese Pasta Salad

Easy Caprese Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’]

Cool and refreshing, this easy Caprese pasta salad takes a classic summer dish and adds a delicious Italian twist. This recipe combines cooked pasta with a blend of basil, tomatoes and bite-sized balls of mozzarella cheese that add a light creaminess to the dish.

Ingredients

• 3 cups Orecchiette pasta (or medium shells)
• ¼ cup basil pesto
• 2 cups Roma tomatoes (chopped)
• ½ cup oil-packed sun-dried tomatoes (drained of the oil and sliced)
• 2 cups bocconcini cheese (sliced in half)
• fresh basil leaves (to garnish)
• salt and pepper (to taste)

Instructions

1. In a large pot of salted boiling water, cook pasta according to package directions, until al dente (tender but still a bit firm).
2. Drain the pasta, rinse with cool water and transfer to a large bowl.
3. Add the pesto sauce to the pasta. Mix well. Season with salt and pepper, to taste.
4. Add the chopped tomatoes, sun-dried tomatoes and bocconcini balls. Mix again.
5. Garnish with fresh basil leaves and serve. You can also chill it for an hour or two before serving if desired.

23. Smashed Smashed Potatoes with Cheese

Smashed Roasted Cheesy Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’, ‘6 people’]

These Smashed Potatoes are small red potatoes boiled until slightly soft, smashed, and basted with a seasoned garlic butter. Then before being roasted for the second time in the oven, they’re topped generously with cheese and chives. It’s a delicious and super easy potato side dish for any night of the week and one you’ll add to your regular menu rotation.

Ingredients

• 1.5 lbs. small red potatoes
• 3 tablespoons olive oil
• salt and pepper to taste
• 4 tablespoons unsalted butter
• 3 cloves garlic (minced)
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped chives
• 3/4 cup freshly grated Monterey Jack / Colby cheese

Instructions

1. Rinse and gently scrub the potatoes under cold water.
2. Preheat oven to 500° F. Prepare a rimmed baking sheet by spraying it with cooking spray.
3. Fill a medium pot with water. When it comes to a boil, add two tablespoons Kosher salt.
4. Place potatoes into water and boil for 15 minutes until fork tender.
5. In a small microwavable bowl, melt the butter. Add the minced garlic, Old Bay seasoning, and 1/4 teaspoon black pepper. Mix well.
6. Drain the potatoes and pat dry if needed so that the olive oil will adhere to the skin.
7. Pour the 3 tablespoons olive oil into a large bowl, add salt and pepper to taste and add potatoes. Toss gently to coat.
8. Place potatoes on a rimmed baking sheet
9. With a heavy bottomed glass, flatten each potato so that they are about 1/2-inch thick or so. You can also use a potato masher.
10. Using a pastry brush, brush each potato with the butter mixture.
11. Bake for 5 – 7 minutes.
12. Using 1 tablespoon of the chives, sprinkle each potato.
13. Place an equal amount of grated cheese on each potato.
14. Sprinkle the remaining chives on top.
15. Bake for 5 – 7 minutes.

24. Tortellini Pesto Pasta Salad

Tortellini Pesto Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

A flavor-packed, easy tortellini pasta salad recipe made with cheese tortellini pasta, fresh mozzarella, cherry tomatoes, pesto, and basil.

Ingredients

• 1 19 ounce package cheese tortellini
• ¾ cup pesto
• 1 cup cherry tomatoes (halved)
• 1 cup mini mozzarella pearls
• ¼ cup basil (thinly sliced)
• salt and pepper (to taste)

Instructions

1. In a large pot of boiling water, cook the tortellini al dente according to the instructions on the box. Before draining, reserve about 1 cup of the cooking water and set it aside. Drain the pasta and rinse with cool water.
2. In a large bowl, whisk the pesto together with ¼ cup of the reserved pasta cooking water. Add the tortellini and toss to coat evenly. If the sauce is too dry, add more of your reserved pasta water.
3. Add in the tomatoes, mozzarella, and basil; toss to combine. Season with salt and pepper to taste.
4. Serve immediately or refrigerate until serving. Enjoy chilled or at room temperature!

25. Avocado Pasta Salad

Avocado Pasta Salad with Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: 4

A hearty and flavorful pasta salad made with avocado buttermilk dressing…and bacon! The perfect pasta side dish for BBQs, lunch boxes or easy summer lunches.

Ingredients

• 8 slices bacon, cooked
• 1 green onion, thinly sliced
• 8 oz pasta, cooked and cooled
• 1 teaspoon lime juice
• 1 avocado, diced
• 1 avocado
• 1/2 lime, juiced (approximately 1 Tablespoon)
• 1/4 cup cilantro, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 cup buttermilk
• Salt and pepper, to taste

Instructions

1. Puree all dressing ingredients together and chill.
2. Toss chopped avocado with lime juice to prevent browning.
3. Cook bacon to preferred level of doneness.
4. Cook pasta according to directions and strain *don’t rinse.
5. Combine all pasta salad ingredients, then dress as desired.

26. Cold Italian Pasta Salad

Cold Italian Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz rotini pasta, cooked to al dente and cooled
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup black olives, sliced
• 1/2 cup fresh mozzarella pearls or cubed
• 1/4 cup fresh basil, torn
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• salt and pepper to taste

Instructions

1. 1. Cook pasta until al dente; rinse under cold water and drain well.
2. 2. In a large bowl, combine pasta with tomatoes, cucumber, olives, mozzarella, and basil.
3. 3. Whisk olive oil, vinegar, oregano, garlic, plus a pinch of salt and pepper in a small bowl.
4. 4. Pour dressing over pasta mixture and toss to coat.
5. 5. Chill 20–30 minutes to meld flavors.
6. 6. Taste and adjust seasoning before serving.

27. Roasted Radishes

Roasted Radishes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Looking for an easy veggie side dish? Try this roasted radishes recipe with garlic, balsamic vinegar and chives! Made in about 20 minutes, they’re garlicky, flavourful and sure to be a favourite.

Ingredients

• 2 pounds radishes (about 3 bunches)
• 2 tablespoons avocado oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic (minced)
• 2 tablespoons balsamic vinegar (a good quality balsamic vinegar is great here)
• 2 tablespoons chopped fresh chives

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Meanwhile, wash, trim (root/green ends), and pat radishes dry with a clean tea towel. Cut into pieces (the large ones I halved and the smaller ones I left whole).
3. In a bowl, toss radishes with avocado oil, salt and black pepper. Place radishes onto a sheet pan in a single layer. Roast for 15 to 20 minutes (depending on how tender you like them). Note: When there’s about 2 to 3 minutes of cook time left, remove the sheet pan from the oven, stir in the minced garlic and place the sheet pan back in the oven (don’t add the garlic too early because it’ll burn).
4. Once done, transfer radishes to a bowl (you could use the same one you used for prepping the radishes) and toss with balsamic vinegar.Note: If you like a little sweetness, you could mix in some maple syrup (about 1/2 tablespoon with your balsamic vinegar).
5. Place radishes in a serving dish and sprinkle with chives. Serve and enjoy!

28. Balsamic Asparagus

Asparagus (Roasted) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Oven Roasted Asparagus is a seasonal delight taken to the next level with balsamic glaze. This gourmet side dish is equally perfect for a holiday meal or a regular weeknight.

Ingredients

• 1 pound fresh asparagus (woody stems trimmed (about 1 to 2 inches of bottom of stalks))
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/2 batch Balsamic Glaze (1/4 cup )

Instructions

1. Preheat oven to 425 degrees F.
2. Place asparagus on large rimmed baking pan. Drizzle with olive oil and sprinkle with salt. Toss until well combined. Arrange asparagus in single layer on pan.
3. Transfer asparagus to oven and cook 8 to 15 minutes or until tender-crisp. Cooking time will depend on thickness of asparagus spears. Check for tenderness by piercing asparagus with paring knife.
4. Transfer asparagus to serving platter and drizzle with some balsamic glaze. Serve any remaining glaze on the side, to pass at the table.

29. Lemon Ricotta Pasta

Lemon Ricotta Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘5’, ‘5 people’]

This Lemon Ricotta Pasta is packed with fresh, delicious flavors and takes less than 20 minutes from start to finish! A perfect vegetarian dish for meatless Monday or any day of the week!

Ingredients

• 1 lb tortiglioni pasta (see ingredient notes above for substitutions)
• 1 cup ricotta cheese, full fat
• 1 lemon, juice and zest
• 1/4 cup olive oil
• 1/4 cup grated or finely shredded parmesan (freshly grated is best)
• 1 tsp white truffle oil (optional)
• pinch of red pepper flakes
• salt & pepper
• fresh basil, thinly sliced
• grated parmesan (for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, usually about a minute less than package instructions. Turn off the burner and reserve 1 cup of the starchy pasta water. Then drain pasta in a colander. (Do not rinse the pasta.)
2. While the pasta is cooking combine ricotta, lemon juice and zest, olive oil, parmesan cheese, truffle oil (if using), a pinch of red pepper flakes and a pinch of salt and black pepper. Stir until well combined.
3. After draining the pasta immediately add back back to the pot and place on the warm (but not lit) burner. Immediately stir in ricotta lemon mixture and about 1/2 cup of the reserved pasta water. Continue to stir over the warm burner for a few minutes until the mixture is heated through and creamy. Add additional pasta water to thin out the sauce if needed. Taste and add additional salt & pepper as necessary.
4. Top the pasta with thinly sliced basil and grated parmesan cheese. Enjoy!

30. Asian Garlic Noodles

Asian Garlic Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Asian Garlic Noodles is a quick and easy 20-minute noodle stir-fry that’s made using your favorite noodles in a delicious sauce made with garlic, butter, soy sauce, and parmesan cheese. Perfect for anyone who loves garlic!

Ingredients

• 8-10 ounces Asian style noodles (see notes)
• 2 tablespoon oyster sauce
• 2 tablespoon soy sauce
• 1 tablespoon dark soy sauce ((optional))
• 2 tablespoon fish sauce
• 2 teaspoon Worcestershire sauce
• ¼ teaspoon sesame oil
• 1 tablespoon brown sugar
• ¼ teaspoon white pepper
• 4 tablespoon unsalted butter
• 6 cloves fresh garlic (minced`)
• ⅓ cup Parmesan cheese (grated)
• ¼ cup green onions
• 1/2 teaspoon red chili flakes (optional)
• sesame seeds (to garnish (optional))

Instructions

1. Cook noodles or pasta to al dente according to package instructions (cooking time will vary). When the noodles are soft, reserve 1 cup of the boiling noodle water and strain. Rinse the pasta with cold water. Set aside.
2. Combine the oyster sauce, soy sauce, dark soy sauce, fish sauce, Worcestershire sauce, sesame oil, brown sugar, and white pepper in a small bowl. Whisk to combine and set aside.
3. Melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant – approximately 30-60 seconds. Add the prepared sauce to the garlic butter and mix well to combine. Bring to a gentle simmer.
4. Add the cooked noodles to the simmering sauce. Gently toss to combine. Remove from heat.
5. To thicken the sauce, add some of the reserved noodle water until desired consistency is reached. If the sauce becomes too thick, add some water, vegetable broth, or chicken broth, as needed.
6. Sprinkle with the grated parmesan cheese, green onions, and red chili flakes. Gently mix to combine.
7. Best served immediately.

31. Roasted Garlic Potatoes

Healthy Roasted Garlic Baby Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

Looking for an easy and delicious way to prepare potatoes? These roasted garlic potatoes are oven roasted to perfection, resulting in extra crispy mini potatoes that are infused with flavour! Made with only five simple ingredients, these healthy roasted potatoes make the perfect easy side dish to pair with a burger, fish, grilled chicken or eggs for brunch. The ultimate tasty and healthy potato recipe! {Gluten-free, dairy-free, vegan}

Ingredients

• 1.5 pounds mini red or white potatoes (cut into 1/2 inch pieces)
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves (minced)
• 1/2 teaspoon each salt and freshly ground pepper ((or more to taste))
• 3 tablespoons chopped parsley for garnish (optional)

Instructions

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
2. Place diced potatoes in large bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well-coated.
3. Transfer the potatoes to a baking sheet and spread out into an even layer.
4. Roast in the oven for 20 minutes. Flip and roast for an additional 20 minutes or until brown and crisp. You may need to adjust the cooking time depending on your oven.
5. Remove potatoes from oven and toss with chopped parsley. Serve warm.

32. Creamy Sun-Dried Tomato Pesto Pasta

Creamy Sun-Dried Tomato Pesto Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’]

Indulge yourself with this quick weeknight pasta that comes together in less than 10 minutes.

Ingredients

• 1/2 lb dried pasta of any desired shape
• 3 oz sun-dried tomato pesto
• 1/2 cup heavy cream
• 4 oz mascarpone cheese
• 1/8 tsp red pepper flakes
• 1/2 cup pasta water (to thin sauce )
• salt to taste
• fresh basil for garnish
• freshly grated parmesan for garnish

Instructions

1. Bring a large pot with water to boil, salt your pasta water once boiling and add pasta. Cook according to package directions
2. In a medium skillet over medium low heat, add pesto, heavy cream, mascarpone cheese and red pepper flakes. Stir until combined and mascarpone cheese has melted, then turn to low
3. Add 1/4 -1/2 cup of pasta water that pasta is cooking in to thin the sauce. The amount you use depends on how thick or thin you want your sauce. Start with 1/4 cup and add more if necessary (remember as it cools the sauce will thicken up).
4. Add your cooked pasta to your sauce, turn off the heat and stir to combine. Garnish with freshly grated parmesan and fresh basil

33. Air Fryer Brussels Sprouts with Bacon and Balsamic

Air Fryer Brussels Sprouts with Bacon & Balsamic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘4’, ‘4 -6 servings’]

These Air Fryer Brussels Sprouts will change the minds of any brussels sprout skeptic! These sprouts are made extra crispy in the air fryer and tossed with maple syrup, balsamic vinegar, and crumbled bacon for the ultimate punch of flavor.

Ingredients

• 1 pound fresh brussels sprouts
• Olive oil
• Salt and pepper
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• ¼ cup cooked and crumbled bacon

Instructions

1. Prep the brussels sprouts by trimming off the root end and halving each sprout lengthwise. For large sprouts, cut them into quarters. Do not discard the leaves that fall off of the cut sprouts – those get nice and crispy and are the best part!
2. Toss the brussels sprouts with a generous drizzle of olive oil and a generous sprinkle of salt and pepper.
3. Preheat the air fryer to 400°F for 5 minutes. Once preheated, add the sprouts and cook at 400°F for 12 minutes, stirring after 6 minutes. Check them again around 9 minutes to see how crisp they are; finish the full 12 minutes if you like them nice and crispy.
4. As soon as the sprouts come out of the air fryer, while they are still piping hot, toss with the syrup, balsamic vinegar, and bacon. Taste for seasoning. Serve warm.

34. Jalapeno Lime Corn Fritters

Jalapeno Lime Corn Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup fresh corn kernels (or thawed frozen)
• 1 small jalapeño, finely minced
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1 large egg
• 1/3 cup milk (dairy or non-dairy)
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons neutral oil for frying
• Lime wedges and yogurt dip for serving (optional)

Instructions

1. 1. In a bowl, whisk flour, cornmeal, baking powder, and salt.
2. 2. In another bowl, whisk egg with milk.
3. 3. Combine wet and dry ingredients; fold in corn, jalapeño, and cilantro.
4. 4. Heat a thin layer of oil in a skillet over medium heat.
5. 5. Scoop batter by 1/4-cup portions and flatten slightly; cook 2–3 minutes per side until golden.
6. 6. Drain on paper towels and serve with lime and a yogurt dip if desired.

35. Air Fryer Potato Wedges

Air Fryer Potato Wedges is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds russet potatoes, scrubbed and cut into wedges
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt and pepper to taste
• parsley for garnish (optional)

Instructions

1. 1. Toss potato wedges with oil, paprika, garlic powder, onion powder, salt, and pepper.
2. 2. Preheat air fryer to 400°F (200°C).
3. 3. Arrange wedges in a single layer; air-fry 12–15 minutes, flipping halfway through.
4. 4. Transfer to a serving dish and garnish with parsley.
5. 5. Serve hot with your favorite dipping sauce.

36. Crispy Salt and Vinegar Potatoes

Crispy Salt and Vinegar Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Tangy, salty, and completely delicious crispy potatoes.

Ingredients

• 2 lbs Yukon Gold potatoes*, halved or quartered if larger in size
• 1 cup white vinegar
• 2 tbsp white vinegar
• 1 tbsp kosher salt
• 2 tbsp unsalted butter
• 1 pinch flaky sea salt**
• 2 tbsp sliced fresh chives, optional (for garnish only)

Instructions

1. Add potatoes, 1 cup vinegar, and kosher salt in a large pot. Cover by 2″ with water. Bring to a boil, reduce heat, and simmer for 20 minutes.
2. Drain, allowing the steam to dry the potatoes for a minute or two.
3. Heat butter in a larger frying pan to medium hight heat. Add potatoes and season with kosher salt and pepper. Fry potatoes until golden brown and crisp.
4. Place in a serving dish and top with 2 tbsp vinegar, chives (if using), and flaky sea salt.

37. Deep Fried Sweet Potato Fries

Deep-Fried Sweet Potato Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

Homemade deep-fried sweet potato fries are a quick and easy family favorite recipe. This fantastic method to deep fry & season them makes the best appetizer or side dish.

Ingredients

• 2 pounds sweet potatoes
• 2 teaspoon salt
• 1 teaspoon smoked sweet paprika
• peanut oil (for frying in deep fryer – about 6 cups)

Instructions

1. Turn on the deep-fryer to preheat. Set to 325°.
2. To prepare the sweet potatoes, begin by peeling them.  Next, cut them into large round slices about 1/2″ thick. Then you will need to cut each slab of sweet potato into shoestring strips as seen above.
3. FIRST FRY – Begin by frying them once at a lower 325° to cook the sweet potatoes all the way through.  This takes about 6-8 minutes and depends on the exact size of your cut. Drain on paper towels.  Now, let them rest to cool off for about 2-3 minutes and for the remaining moisture to come back to the surface.
4. Finally, turn up the heat on the deep fryer for a second cook at 375°.  Then add the sweet potato fries back into the deep fryer for a quick 2-minute deep-frying. Drain again on a paper towel.
5. As soon as the second fry is done, drain them on paper towels, the seasoning needs to go on.  I liberally salt them and then sprinkle on sweet paprika.
6. Enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.