Welcome to the ultimate DIY Baked Potato Bar-a culinary adventure that's sure to satisfy even the heartiest appetites. With over 25 mouthwatering topping ideas, you can transform ordinary potatoes into extraordinary dishes. From savory chicken fajita baked potatoes to dessert apple pie-filled sweet potatoes, it's a dream buffet for food lovers.

A loaded potato bar is not just a feast for the taste buds; it's a versatile and budget-friendly meal or snack that caters to everyone's cravings. Whether you're a traditional russet potato enthusiast or a stuffed sweet potato aficionado, a carnivore, or a vegan, we've curated something special just for you.

In this comprehensive guide, we'll not only show you how to craft the perfect Baked Potato Bar in the comfort of your home but also share invaluable party planning tips to ensure your next gathering is nothing short of unforgettable.

Potato Buffet Benefits

Do you refer to a baked potato as a jacket, spud, tater, Idaho, or tuber? The naming convention isn't relevant because we all share a love for CARBS! There's something extraordinarily comforting about the humble potato. When perfectly cooked, it's crispy on the outside and irresistibly soft on the inside-making it the ideal canvas for a myriad of delightful toppings. Here are some compelling reasons for creating a baked potato bar at your next gathering:

• Ensures a stress-free experience for both hosts and guests because everything can be prepared in advance.
• Fosters a fun and interactive experience where everyone can customize their own baked potatoes with their preferred toppings.
• Easily accommodate various dietary needs, including vegan, dairy-free, and gluten-free options.
• Enjoy an affordable meal option that won't break the bank.
• Experience a quick and convenient dining solution.
• Make the most of leftovers by turning them into delectable toppings. Ever thought of topping your favorite tater with leftover Moroccan lamb stew? It's a 'Spud-tacular' experience!"
• September is National Potato Month. However, we love to make this hot potato buffet all year around.

Basic Ingredients

To start, you'll need just three core ingredients to make the perfect roasted baked potatoes. We'll explore optional toppings and present six unique recipe ideas shortly:

1. Potatoes - Choose medium-sized russet or sweet potatoes to allow guests to enjoy more than one. For baking, select russet potatoes with low moisture and high starch content. In the US, choose firm, heavy, orange-skinned sweet potatoes. Japanese sweet potatoes or purple potatoes from Asian markets are excellent options due to their low moisture content. Stuffed sweet potatoes with all the fun toppings are personally our favorite.
2. Olive oil
3. Salt

How to Bake a Potato Without Foil

Before cooking, follow these initial steps for all potato baking methods:

• Scrub the potatoes and let them dry.
• Poke holes all around the potato to release steam during cooking.
• Coat with olive oil.
• Sprinkle with salt.

Oven Method

Our preferred method for large gatherings:

• Preheat the oven to 400°F (204°C).
• Place the prepped potatoes directly on a foil-lined baking sheet; avoid wrapping in foil to prevent sogginess.
• Bake for 45 minutes to 1 hour, depending on potato size. They're ready when a fork easily pierces them.

Air Fryer Method

Ideal for smaller gatherings:

• Preheat the air fryer to 400°F (204°C).
• Put the prepared potatoes in the air fryer basket or tray. Do not wrap in aluminum foil.
• Air fry for 35 to 45 minutes, flipping them halfway until they're fork-tender.

While you can also cook potatoes in a pressure cooker, microwave or slow cooker, these methods are less preferred because steam can't escape, resulting in a soggy texture.

How to Choose Toppings?

When it comes to topping your favorite spud, there are no strict rules. The possibilities for baked potato toppings are endless! Consider these factors when making your choice:

• Dietary restrictions of your guests.
• The time you have available for prep.
• Whether you're using russet or sweet potatoes, or both.
• Are you planning on providing baked potato bar recipe ideas?
• Available serving dishes (more on that later).

The Ultimate 25+ Topping List

Say hello to our favorite list of baked potato toppings. Our potato bar ideas may vary from yours, but it's designed to cater to all tastes. Add just a few or many more - it's up to you. If you are planning on hosting guests that need gluten-free or vegan toppings, you are going to love our fun recipe ideas that feature these healthier toppings. We offered these options for our guests, keeping in mind our 6 recipe ideas and the choice between regular and sweet potatoes at the baked potato bar.

We categorize our toppings into six categories:

Proteins

• Cooked bacon crumbles
• Chili (homemade or canned)
• Fajita chicken (grilled chicken with taco seasoning)
• Black beans
• Roasted garbanzo beans
• Cheese (grated Colby, pepper jack, feta, or your choice)

Veggies

• Sauteed spinach
• Diced fresh tomatoes
• Cooked corn
• Jalapeno slices
• Grilled or stir-fried peppers and onions with taco seasoning
• Sliced green onions or chives
• Steamed broccoli
• Chopped onions
• Guacamole or avocado slices

Sauces

• Butter
• Sour cream or plain Greek yogurt
• Tahini sauce
• Garlic chili oil
• Taco sauce or salsa
• Hot sauce

Seasonings

• Salt and pepper
• Crushed red pepper flakes
• Italian seasoning
• cilantro

Crispy Things

• Corn chips, crushed tortilla chips or homemade tortilla strips
• Fried shallots
• and more

Dessert Toppings

• Apple pie filling
• Regular or coconut whipped cream
• Candied pecans
• Honey or maple syrup

Gathering Setup: Small vs. Large

Tailoring your baked potato bar setup to the gathering's size and location:

For small family gatherings at home, place baked potatoes in the center and scatter toppings for self-service.

However, for larger gatherings or tailgate parties, opt for a buffet-style setup, preferably with long tables to keep lines moving smoothly.

Set Up: Baked Potato Bar for a Party

Tasks can be done up to 24 hours in advance

• Arrange the buffet table(s) and select the required bowls, serving containers, and utensils. Mix up the bowls and place some up higher like on a cake stand to give you more room on your table.
• Plan on 1 potato per guest and for those hungry guests at least 2. If you are planning on serving sweet potatoes with dessert toppings, plan on 1 for each person as well.
• Wash, scrub and dry your potatoes.
• Decide on your list of toppings. Plan on grouping ingredients that complement each other for easy access.
• Place plates, utensils, and napkins at the starting end of the table.
• Reserve space for freshly baked potatoes on the table.
• Optional - create little cards to label your toppings.  Set out recipe cards for your guests with a few of your favorite ways to top the potatoes.
• Locate your slow cooker and any warming trays to keep toppings like chili, chicken, or other items warm.
• Pre-chop and prepare all topping ingredients before guests arrive, storing them in covered serving containers. Most can be done up to 24 hours in advance and refrigerated, except guacamole.

Day of Party Tasks

• Arrange toppings, labeling ingredients and grouping complementary ones. Most items can be served at room temperature, so you can set these out before guests arrive.
• Place sauces, dried seasonings, and salt/pepper at the end of the table.
• About 1 hour before serving, preheat the oven and bake the potatoes until fork tender.
• Toppings that need to be served warm can be microwaved, placed in a slow cooker, or kept ready on the stovetop until you open the potato bar.
• When potatoes are perfectly cooked, add them to the buffet along with hot items.

It's time to dig in! Invite your guests to the buffet line to create their loaded baked potato.

Side Dishes to Complement Loaded Spuds

Drinks and Beverages: Enjoy the game with a cold brew or a spiced/spiked Instant Pot apple cider.

Salads: Complement your hearty potatoes with a light green salad featuring a lemon white balsamic vinaigrette or an autumn kale salad.

Soups: Pair Tex Mex-topped potatoes with chicken tortilla soup or try our easy Instant Pot sausage tortellini soup.

Light Appetizers: Serve up a veggie tray with roasted red pepper hummus or opt for antipasto skewers.

6 Unique Baked Potato Toppings & Recipes

1. Chili Cheese Potato: Halve your potato, add butter, hot chili, grated cheese, onions, corn chips, and jalapeno.
2. Tex Mex Sweet Potato (Vegan): Slice open a sweet potato, add black beans, corn, tomatoes, guacamole, jalapeno, and your choice of sauce or tortilla chips.
3. Broccoli and Cheese Potato: For a classic, cut a russet potato in half, add butter, steamed broccoli, cheese, bacon, sour cream, and green onion.
4. Garbanzo Bean and Tahini Potato (Vegan): Begin with a sweet potato, add steamed spinach, roasted garbanzo beans, tahini sauce, and chili garlic oil.
5. Chicken Fajita Potato: Cut a russet or sweet potato in half, add grilled chicken, stir-fried peppers and onions, cheese, green onions, and optional sauce, salsa, guacamole, or chips.
6. Apple Pie Sweet Potato: For dessert, use a perfectly baked sweet potato, top with apple pie filling, whipped topping, candied pecans, and a drizzle of maple syrup or honey.

Storage

For food safety reasons, do not leave baked potatoes out at room temperature for longer than 4 hours. Leftover baked potatoes can be placed in a sealed container in the refrigerator for up to 3 days or frozen for up to 2 months.

Place dairy toppings like sour cream or Greek yogurt in a bowl over a another bowl of ice on the buffet bar. Only put out what you need and pitch any leftovers.

What to make with leftover baked potatoes?

Make a breakfast hash, add them to Chicken curry soup, make a potato salad or put them in a Spanish tortilla.  

Frequent Asked Questions

More Game Day Grub!

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Baked Potato Bar

Discover the ultimate Baked Potato Bar guide with 25+ tasty toppings, 6 unique recipes including sweet potato desserts, and party tips for a crowd.

Course Appetizers/ Snacks, Mains

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 1 potato per person

Calories 203kcal

Author HWC Magazine

Ingredients

Basic Baked Potato

• 1 whole potato per person or 2 if a hungry crew. Medium to large russet and/or sweet potatoes - see notes below.
• olive oil
• salt as desired - coarse kosher is best for that little crunch.

Classic Baked Potato Toppings

• butter salted
• sour cream or Greek yogurt
• chives or green onions
• crispy bacon crumbles
• shredded cheese

Chili Cheese Potato Toppings (optional)

• butter
• chili served warm
• shredded cheese cheddar or your favorite
• chopped onions
• tortilla chips or corn chips
• jalapeno slices

Tex Mex Sweet Potato Toppings - Vegan (Optional)

• black beans canned, rinsed well
• corn cooked - can use canned, fresh or frozen)
• tomatoes fresh chopped
• guacamole or sliced avocado
• jalapeno
• tortilla chips

Broccoli and Cheese Potato Toppings (Optional)

• butter
• steamed broccoli
• cheese
• bacon
• sour cream or Greek yogurt
• chives or green onion

Garbanzo Bean and Tahini Potato - Vegan (Optional)

• steamed spinach
• roasted garbanzo beans
• tahini sauce
• chili garlic oil

Chicken Fajita Potato (Optional)

• grilled chicken tossed in taco seasoning
• grilled or stir fried peppers and onions tossed in taco seasoning
• shredded cheese
• chives or green onions
• salsa or taco sauce, hot sauce as desired

Apple Pie Sweet Potato Dessert (Optional)

• apple pie filling
• coconut whipped cream or regular whipped topping
• candied pecans
• honey or maple syrup drizzle on top

Additional Topping Ideas (Optional)

• crushed red pepper flakes
• Italian seasoning
• fresh cilantro
• fried shallots

US Customary - Metric

Instructions

• Preheat oven or air fryer to 400°F (204°C).
• Wash and scrub potatoes thoroughly and allow to dry.
• Pierce potato with a fork several times to allow the steam to escape.
• Line your baking pan with aluminum foil to reduce clean up time.
• Drizzle potatoes with olive oil and sprinkle with sea salt and rub potato to get oil and salt on entire potato. Do NOT wrap the potatoes in aluminum foil as this makes them soggy!
• OVEN METHOD - Place potatoes on lined baking tray and bake for 45 minutes to 1 hour, depending on potato size.

  AIR FRYER METHOD - Put the prepared potatoes in the air fryer basket or tray. Air fry for for 35 to 45 minutes, flipping them halfway until they're fork-tender.
• Potatoes are cooked to perfection when they are tender when pierced with a fork and/or the internal temperature reaches 210 F.  
• Either the day before or while your potatoes are cooking; chop, prep and place your toppings of choice in serving containers.

Set Up Baked Potato Bar Buffet

• To keep potatoes warm, keep them in the oven or air fryer (with it turned off as it will stay hot) after they have finished cooking. (No longer than 45 minutes to prevent drying.)
• Arrange the buffet table with plates, utensils, and napkin sat the beginning.
• Organize toppings, group them logically, and consider labeling with cards.
• Warm toppings as needed (microwave, slow cooker, stovetop).
• Utilize a slow cooker for chili or chicken, and warming trays for potatoes on the serving table.
• Add the cooked potatoes and hot toppings to the buffet.
• Invite guests to create their loaded baked potatoes.

Video

Notes

Nutrition Facts 

The nutrition facts are calculated using one plain medium sized russet potato with 1 teaspoon of olive oil WITHOUT any toppings.

Sweet Potato Nutrition Facts are calculated WITHOUT any toppings are Calories- 103, Total Fat - 0.2 grams, Sodium 41 mg, Total carbohydrate - 24 grams, Dietary Fiber- 3.8 grams, Sugar 7.4 grams, Protein - 2.3 grams. 

Recipe Tips

• Plan on 1 potato per guest and for those hungry guests at least 2. If you are planning on serving sweet potatoes with dessert toppings, plan on 1 for each person as well.
• For large gatherings, prep all of your toppings up to 24 hours in advance, cover and refrigerate. You can even set up your buffet table, serving utensil and make your labels in advance. 
• Do not let the baked potatoes set out at room temperature for longer than 4 hours. 

Storage

Cooked baked potatoes can be stored up to 3 days covered properly in the refrigerator or up to 2 months in the freezer. 

Reheating Baked Potatoes

You can reheat a baked potato in the oven at 350°F (176°C) for 15 to 20 minutes or until heated through. To reheat a baked potato in the air fryer, pre-heat to 350°F(176°C) for 3 to 5 minutes or until hot.

Nutrition

Serving: 1potato | Calories: 203kcal | Carbohydrates: 37g | Protein: 0.02g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 0.1mg | Potassium: 4mg | Fiber: 4g | Sugar: 2g | Vitamin A: 0.02IU | Vitamin C: 14mg | Calcium: 0.2mg | Iron: 0.03mg

The post Baked Potato Bar appeared first on Healthy World Cuisine

We have been on a sheet pan dinner roll this week. If you like the idea of quick clean up, fast dinners and minimal ingredients, you might also like our Garlic Roasted Shrimp and Potatoes and our Sheet Pan Chorizo Panko Crusted Cod.

What's to Love

• Super easy just dump everything on a sheet pan and whack it in the oven.
• Ready in 30 minutes
• Celebrating the winter vegetables with Savoy cabbage, onions and red potatoes for a just in time recipe for St. Patrick's Day.
• You are going to love the crispy pork with cabbage and potatoes, caramelized onions and spices.

St. Patrick Recipe Ideas

If you are celebrating St. Patrick's Day, be sure to try our Shamrock Oreo Truffles for dessert. Surprise your family with a fun breakfast with our Baked Matcha Lemon Glazed Donuts. Did you know that St. David's Day is in March as well. Be sure to try our St. David's Day Welsh Cakes a perfect tea time treat.

Fabulous Side Dish

Crispy Roasted cabbage and potatoes is a fabulous side dish or a main. Don't take our word for it. Give it a try.

Actually, with bacon (protein), savoy cabbage (vegetable) and red potato (carbohydrate) it's a full meal. Our cabbage bacon potato bake is a great side dish for our Mushroom Chicken and Brandy Sauce or your favorite corned beef recipe.

Low Fassum

We used savoy cabbage for our sheet pan dinner because originally we thought about making a Low Fassum. A low fassum is an epic whole stuffed cabbage," that is filled to the brim with salty prosciutto, pancetta and pork.

Did you know that a Low Fassum takes 5.5 hours to make and has about 20 ingredients. However, our Crispy Roasted Red Potatoes and Cabbage has only 6 ingredients and ready in 30 minutes. Hands down, we know our choice. What is your choice?

Substitutions

Feel free to exchange savoy cabbage with either a plain purple or green cabbage. The savoy cabbage has lacy leaves that seem to get crispier faster than regular cabbage but both work well.

We love little red potatoes because when roasted they are creamy in the middle and crispy on the outside. You can use any potato you have on hand but make sure you chop in a symmetrical shape so they bake evenly.

We diced each of little red potatoes into 8 little cubes and that was about 1.5 inch cubes to perfectly roast in about 30 minutes.

Step by Steps

1. Dice the potatoes
2. Chop the cabbage
3. Slice the bacon
4. Place the ingredients on a lined sheet pan, drizzle oil and herbs and toss.
5. Bake

Helpful Hints

• Use a large sheet pan and make sure your potatoes are evened out and not over lapping on the sheet pan. If they are crowded and top of each they will steam instead of brown.
• Slather your potatoes, cabbage and onions well with olive oil to help with the browning process.
• Put your bacon on top so they brown and then as they cook the bacon essence drizzles on top of your potatoes and cabbage. Oh, so good.
• We placed everything on the sheet pan at the same time as we like our cabbage crispy like potato chips. If you like your cabbage a little less crispy, put your potatoes in for 15 minutes to bake first before adding your other ingredients.
• After the first 15 minutes in the oven toss well so that all the ingredients have a chance to get crispy and toasty.

Frequent Asked Questions (FAQ's)

More Delicious Potato Recipes

Baked Chorizo Crusted Fish and Potatoes

Herbs de Provence Baby Potatoes and Tomatoes

Bacon Wrapped Stuffed Chicken Tenderloins and Rosemary Potatoes

Awesome Baked Potato Bar

Garlic Roasted Shrimp and Potatoes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

Teatime After Dinner Treats

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Crispy Roasted Red Potatoes and Cabbage

Crispy Roasted Red Potatoes and Cabbage is a quick and easy one pan recipe made with crispy bacon, sweet onions, seasonings and a drizzle of olive oil.

Course Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 437kcal

Author HWC Magazine

Ingredients

• 3 cups Red potatoes
  chopped
• 1 Onion
  peeled and sliced
• ½ head Cabbage
  sliced
• 2 tablespoon Olive oil
  
• Salt and pepper
  to taste
• 1 teaspoon Thyme
  
• 5 slices Bacon chopped

US Customary - Metric

Instructions

• Pre-heat oven to 425 degrees F or 218 degrees C.
• Line your baking sheet with aluminum foil. (You can thank us later)
• Place your red potatoes, onion, cabbage, olive oil, salt and pepper and thyme on the line baking sheet and toss well to coat with the olive oil. Lay the ingredients flat on the baking sheet. Sprinkle your raw bacon on top of your other ingredients.
• Bake for 15 minutes. Stir and toss the ingredients so everything has a chance to get crispy and return back to the over for about another 15 minutes or until the potatoes are fork tender.

Notes

We used a savoy cabbage but can also use regular red or green cabbage. If you like your cabbage less crispy, place the potatoes, bacon and onions tossed with olive oil and seasonings first in the oven alone for the first 15 minutes. Then add your cabbage to crisp for the last 15 minutes. Feel free to try other seasonings of choice like Italian Seasonings, chili, etc.

Use a large sheet pan and make sure your potatoes are evened out and not over lapping on the sheet pan. If they are crowded and top of each they will steam instead of brown.

Slather your potatoes, cabbage and onions well with olive oil to help with the browning process.

Put your bacon on top so they brown and then as they cook the bacon essence drizzles on top of your potatoes and cabbage. Oh, so good.

We placed everything on the sheet pan at the same time as we like our cabbage crispy like potato chips. If you like your cabbage a little less crispy, put your potatoes in for 15 minutes to bake first before adding your other ingredients.

After the first 15 minutes in the oven toss well so that all the ingredients have a chance to get crispy and toasty.

Nutrition

Serving: 4g | Calories: 437kcal | Carbohydrates: 552g | Protein: 155g | Fat: 174g | Cholesterol: 26mg | Sodium: 588mg | Potassium: 1647mg | Fiber: 62g | Sugar: 62g

The post Crispy Roasted Red Potatoes and Cabbage appeared first on Healthy World Cuisine

Baked Spicy Salmon and Sweet Potato Kale Hash is a delicious idea for meal prep Sunday. When time is limited, having at least one dinner prepped and ready to go is a huge relief and time saver. Check out our post 10 Different Ways to Cook Salmon for more delicious salmon recipe ideas. 

More Salmon Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Baked Spicy Salmon and Sweet Potato Kale Hash

Baked Spicy Salmon and Sweet Potato Kale Hash is a full and complete meal with a balance of spicy, sweet, savory and nourishing all in one bite for the perfect weeknight superfoods healthy meal.    

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 420kcal

Author HWC Magazine

Ingredients

• 2 sweet potatoes 2 peeled and diced
• 2 tablespoons olive oil to coat the sweet potatoes and kale.
• ½ teaspoon garlic powder
• salt and pepper to taste
• 1.25 pounds salmon fillets or 4 slices (wild caught salmon is best) -
• 2 cups kale stems removed and washed and roughly chopped (can exchange with spinach or other green leafy vegetable of choice)
• Garlic soy chili sauce recipe below
• Sesame seeds to garnish optional

Sweet and Spicy Garlic Chili Sauce (skip if using store bought Thai Sweet Chili Sauce)

• ½ cup orange juice fresh or canned unsweetened
• 2 tablespoon rice wine vinegar fresh is best
• 1 teaspoon garlic chili paste or sriracha (adjust to your desired heat level)
• 1 clove garlic peeled and minced
• ½ tablespoon ginger fresh or ⅛ teaspoon dried ground
• 1 tablespoon soy sauce or tamari or coconut aminos to keep gluten free.
• 2 tablespoons honey or sugar alternative of choice
• 1 teaspoon cornstarch mixed with 2 teaspoons cold water to make a cornstarch slurry
• ½ teaspoon red pepper chili flakes optional

US Customary - Metric

Instructions

Homemade Sweet and Spicy Garlic Chili Sauce (skip if you using store bought Thai Sweet Chili Sauce)

• Add orange juice, rice wine vinegar, garlic chili paste, fresh garlic, ginger, soy sauce, honey or sugar alternative of choice and cook over medium-high heat until it starts to boil. Make a cornstarch slurry with 1 teaspoon of cornstarch mixed in 2 teaspoons of water. Mix cornstarch slurry well and slowly add into the sauce while constantly stirring for about 1 minute. The sauce should thicken so it coats the back of a spoon. Remove from the heat and set aside.
• Preheat oven to 375 degree F (190 degrees C)
• Drizzle olive oil, garlic powder and salt and pepper to taste over the cubed sweet potatoes and spread out evenly on a lined baking sheet. Set timer for 20 minutes.
• While your sweet potatoes are cooking, season salmon with olive oil, salt and pepper and set aside. Prep the kale by washing, removing the stem, drying and chopping. Massage the kale with olive oil, and salt and pepper and set aside.
• Safest to remove the sheet pan from the oven for this step - but leave the oven on with the door closed. Once the sweet potatoes start to become fork tender, add the prepared massaged kale onto the baking sheet and gently toss with the sweet potatoes. Move the sweet potato kale hash over to one side of the baking sheet to make room for salmon fillets.
• Place the seasoned salmon on the baking sheet along side the sweet potato and kale hash. Drizzle the homemade sweet and spicy garlic chili sauce (or Thai sweet chili sauce) over your salmon fillets. Place back in the oven to bake for another 12-15 minutes or until the salmon flakes easily with your fork.
• Serve your Baked Spicy Salmon and Sweet Potato Kale Hash is a bowl and sprinkle with a little white sesame seeds and Enjoy!

Notes

• Leftovers can be stored in a covered container in the refrigerator for up to 3 days or frozen for up to 3 months.
• You can save time by using store bought Thai sweet chili sauce but it comes with more calories and refined sugar. 
• Leave the skin on or off the salmon for baking. If you leave it on - it slides right off after baking. 
• Salmon is done cooking when it flakes easily with a fork or has an internal temperature of 145 degrees F ( 63 degrees C)

Nutrition

Serving: 1salmon fillet with hash | Calories: 420kcal | Carbohydrates: 37g | Protein: 31g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 276mg | Potassium: 1209mg | Fiber: 4g | Sugar: 16g | Vitamin A: 17202IU | Vitamin C: 29mg | Calcium: 85mg | Iron: 2mg

The post Baked Spicy Salmon and Sweet Potato Kale Hash appeared first on Healthy World Cuisine

What's to Love

These little classic baby creamer potatoes and gourmet cherry tomatoes are tossed together to create their own little juice that you just can't get enough of. The potatoes are roasted and crisp on the outside and soft and creamy on the inside.

The heirloom tomatoes have surrendered to the pan to just start to give away to a little of that precious fresh sweet tomato juice. If you want to kick this recipe up a notch, be sure to to slather a little Easy Herb Butter on top at the end of the cooking process.

The summer harvest is coming to an end of the fall harvest is ready to begin (Spring harvest for our dear friends down under). Roasted Potatoes and Tomatoes is a great dish to transition with.

Ingredients

It is amazing what a little garlic, dairy free margarine (butter) and Herbs de Provence can do for a dish. REALLY! Just 8 little ingredients and so much flavor.

We added the butter and the tomatoes at the end of the cooking process and this is when all the magic happens. The butter browns....delicious brown butter...fragrant Herbs de Provence and the tomatoes begin to slightly burst and give up all of their delicious juices.

Types of Potatoes

We used the little roasted baby potatoes and small cherry tomatoes in this dish to keep everything about the same size. However, you could certainly use large potatoes, like we used in our baked potato bar, and cut to size and whole tomatoes but you may have to add a little time to the cooking process.

Seasonings

If you do not have Herbs de Provence, you can and a little dried or fresh rosemary, thyme and oregano or even little basil to your Herbs de Provence Baby Potatoes and Tomatoes and it will be equally delicious.

We have made this roasted tomato recipe many different ways. I am all about using what you have on hand and not buying anything special to make a dish. With that being said, if you have extra seasoning left over, it is so fragrant in our gluten-free buns.

How to Cook?

We have also experimented with boiling and roasting the potatoes in advance and then waiting to finish the dish with a little butter and tomatoes right before company comes. This time-saving method works really well.

Another time saver is using a deep frying pan with a lid instead of dirtying 2 pots/pans. Our frying pan is about 2 inches deep so we could both boil and roast the potatoes in the same pan.

On a side note our lid does not match our pan so some steam escapes and it is perfect timing as when the 15 minute mark has arrived the water in our pan has completely evaporated. Of course, that mis-fitting lid saves us the step of not having to drain the water from the boiled potatoes. Win-win!

Vegan and Gluten-Free

Roasted Potatoes and Tomatoes recipe is dairy free, gluten-free and vegan. We used a little dairy free olive oil margarine for this dish. If you are not vegan or have dietary dairy issues then butter is best. For our low carb/diabetic friends, decrease the potato portion and increase the tomato portion or substitute potatoes with cauliflower.

When the oven is in use for roasts and other dishes stove top dishes, roasted Potatoes with Tomatoes is a super delicious and easy side dish.

More Tasty Side Dish Recipes

Crispy Roasted Red Potatoes and Cabbage

Balsamic Roasted Fennel and Carrots

Trofie al Pesto

Best Vegan Warm Swiss Chard Salad

Heirloom Tomato Cucumber Salad

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Herbs de Provence Baby Potatoes and Tomatoes

Herbs de Provence Baby Potatoes and Tomatoes is a delightful one pan dish with roasted garlic potatoes, bursted heirloom cherry tomatoes tossed with a little brown butter and Herbs de Provence.

Course Sides

Cuisine American

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 187kcal

Author HWC Magazine

Ingredients

• 3 cups potatoes
  classic whole baby creamers
• water
  enough to cover the potatoes or just until the very tips of potatoes peak through
• salt and pepper
  to taste
• 2 tablespoon olive oil
• 1 teaspoon herbs de Provence
  
• 1 tablespoon butter
  or dairy free margarine
• 1 teaspoon garlic
  dried powder (If using fresh do not add the garlic until the last part of the cooking process)
• ⅓ pound tomatoes
  or about 2 cups of heirloom medley tomatoes or cherry tomatoes
• 1 tablespoon parsley chopped (optional- garnish)

US Customary - Metric

Instructions

• Cover potatoes whole with just enough water so that the tips are peaking through and salt the water. Boil for approximately 15 minutes or until fork tender. (We used a 2 inch deep frying pan so that we could boil and roast the potatoes in just ONE pan.)
• Drain water from the potatoes. Add olive oil, salt and pepper to taste and herbs de Provence to the pan. Roast and brown potatoes for about 5 minutes. Do not stir with a spoon or fork but instead just give your pan a toss to not break up the tender potatoes.
• When potatoes are brown, add the garlic, tomatoes and butter. Lightly toss in pan for just a minute or two over medium heat just until the tomatoes begin to burst and the butter browns.
• Season to taste and toss with fresh parsley and enjoy.

Notes

We used the little baby potatoes and small cherry tomatoes in this dish to keep everything about the same size. However, you could certainly use large potatoes and cut to size and whole tomatoes but you may have to add a little time to the cooking process.

If you do not have Herbs de Provence, you can and a little dried or fresh rosemary, thyme and oregano or even little basil to your Herbs de Provence Baby Potatoes and Tomatoes and it will be equally delicious. We have made it many different ways. I am all about using what you have on hand and not buying anything special to make a dish.

Nutrition

Serving: 1g | Calories: 187kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 44mg | Potassium: 740mg | Fiber: 4g | Sugar: 1g | Vitamin A: 487IU | Vitamin C: 25mg | Calcium: 56mg | Iron: 6mg

The post Roasted Potatoes and Tomatoes appeared first on Healthy World Cuisine

Lightly Spicy! Naturally Sweet! A delicious treat!

You are going to love this little creative Pull Apart Chicken Tandoori Sweet Potato Skins dish as it satisfies all of the usual palate needs. Your spice craving is satiated with a little spicy and warmth from the chili, turmeric, cumin and paprika. Your sweet tooth is going to be super happy from the natural sweetness of the sweet potato skins and your body is going to love you as it is dairy-free, gluten-free and paleo friendly.

No Bread... No Problem!

Who needs bread anyways with these delicious little Pull Apart Chicken Tandoori sweet potato skins. Gluten and me are not best of friends and nor are those nasty loaves of pre-made gluten bread (bag of rocks) that are available at the grocery store. If I wanted to eat cardboard, then I would just buy cardboard and eat it. Now don't you worry, you are not going to miss slices of that cardboard gluten-free bread one bit with these delicious sweet potato skins. If you want an easy and delicious gluten-free bread, try my Gluten-Free Herbes De Provence Buns instead.

Do some of you remember my post for Stove Top Chicken Fajitas Sliders? This Pull Apart Chicken Tandoori Sweet Potato Skins builds on top of that same concept of slow stove top cooking.  See this just works out perfect as just for the same amount of time it takes to bake your sweet potatoes it takes for your chicken to get delicious tender.

Pull Apart Chicken Tandoori Sweet Potato Skins (Stove Top or Slow Cooker)

My boys love the delicious stove-top pull apart Tandoori chicken in a delicious flat bread and the chicken is even better the next day. On a work day, if you throw all the ingredients in a slow cooker, you could come home to one delicious hot Pull Apart Chicken Tandoori. If I was using a slow cooker for the chicken, I might hold off on putting the dairy free coconut plain yogurt in until you came home and then finish off the dish.

Turmeric the Warming Spice

It is in between season here in Hong Kong. Yesterday it was 20 degrees C and today it is only 10 degrees C so you really need to take care and nourish your body. Turmeric, cumin, chili and paprika are all warming spices when it is cold and damp outside you need to be warmed from the inside out. Turmeric is frequently used in Traditional Chinese Medicine to treat migrating aches and inflammation that is made worse by the cold and damp weather. I think I need a double dose for sure.

Pull Apart Chicken Tandoori Sweet Potato Skins are a delicious main course for family or friends as you can make everything in advance and just assemble when you are ready to eat. You are going to want to make a little extra of the pull apart chicken, as it is even better the next day.

Are you looking for other inspiring dishes to make with chicken? Please follow along on our CHICKEN A BIZILLION WAYS Pinterest board and I am sure you will find something to make your taste buds happy.

More Delicious Chicken Recipes

Peking Glazed Beer Butt Chicken

Creamy Chipotle Chicken Skillet

Cozy Chicken Curry Soup

Best Chicken Tortilla Soup

Creamy Thai Sweet Potato Chicken Soup

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Pull Apart Chicken Tandoori Sweet Potato Skins

Pull Apart Chicken Tandoori Sweet Potato Skins are made with mouthwatering slow cooked stove top chicken and blend of Indian spices cooked until pull apart tender and then piled high in a delicious sweet potato skin. 

Course Mains

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 4

Calories 199kcal

Author HWC Magazine

Ingredients

Sweet Potato Skins

• 4 whole Sweet Potatoes washed and dried
• 1 tablespoon coconut oil
  (Or olive oil or oil of choice)

Pull Apart Chicken Tandoori

• 1 tablespoon coconut oil
  (or olive oil or oil of choice)
• ½ cup onion
  chopped
• 3 cloves garlic
  peeled and chopped
• 1 chili peppers
  (or fresh chili pepper of choice- can exchange with dried chili flakes to desired heat level) - optional
• 12 oz chicken breasts
  (boneless skinless half breasts cleaned and fat removed)
• 1.5 teaspoon turmeric
  
• 1.5 teaspoon cumin
  
• 1.5 teaspoon paprika
  
• salt and pepper
  to taste
• 1 cup Chicken Broth
  gluten-free
• ½ cup Yogurt
  plain (and a little to drizzle the dish with to garnish) We used a dairy free plain yogurt
• 2 tablespoon cilantro (coriander) chopped to garnish (optional)

US Customary - Metric

Instructions

• Preheat oven to 190 degrees C (375 degrees F).
• Bake your Sweet Potatoes. Place your whole sweet potatoes on a lined baking tray. Rub your whole sweet potatoes with coconut oil or oil of choice. Bake your whole sweet potatoes for about 45 minute to 1 hour or until you can easily pierce your fork or knife into the middle without resistance. Remove from oven, keep warm and set aside.
• In the time while your sweet potatoes are baking,

  Cook your chicken tandoori

  Stovetop Directions - Place your oil of choice in a large frying pan, add you onions and garlic and sauté until translucent on medium heat. sprinkle your turmeric, cumin, paprika and salt and pepper on both sides of your clean and dry boneless and skinless chicken breasts. Add your chicken breasts to the pan and cook on each side for just about 2 minutes to seal in the juices. Then turn your heat down to a simmer and add your gluten free chicken broth and put a lid. Simmer your tandoori chicken slowly on the stove top for about 50 minutes to one hour or when the chicken easily pulls apart with a fork.

  Slow Cooker Directions - Season chicken breasts with turmeric, cumin, paprika, salt and pepper on both sides. Place the seasoned chicken in the slow cooker and add coconut oil, onions, garlic, chili peppers (if desired) and chicken broth. Slow cook on low for for 6 to 8 hours or on high for 3 to 4 hours or until the chicken pulls apart easily and the juices run clear.

  Instant Pot (pressure cooker) Directions - Season chicken breasts with turmeric, cumin, paprika, salt and pepper on both sides. Add coconut oil, onions and garlic to instant pot and sauté just until aromatic. Add the chicken breasts to the instant pot with chicken broth. Cover with the lid and lock into place and turn knob to NO venting. Set the pressure cooker to high for 10 minutes. Allow the pressure cooker to release steam naturally for 5 minutes. Then, carefully vent to allow quick steam release for the remaining steam. (Be careful, point the steam nozzle away from your face)
• Pull chicken apart with 2 forks and add the plain (coconut) low fat yogurt and mix well.
• Assembly

  Cut your sweet potatoes in half and scoop out just a little bit of the sweet potato so you can pile a few scoops of your delicious tandoori chicken. Drizzle a little of the plain (coconut) low fat yogurt on top and cilantro and enjoy.

Notes

If you have leftovers, store the pull apart chicken tandoori and baked potato skins separately for up to 3 days or in the freezer for up to 3 months. 

You can reheat sweet potatoes in the microwave or place in the oven at 350 degrees F (176 degrees C) for 10 to 15 minutes or until warm. Pull apart chicken tandoori can reheat in the microwave or on the stove top. 

 

Nutrition

Serving: 1g | Calories: 199kcal | Carbohydrates: 6g | Protein: 20g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 332mg | Potassium: 497mg | Fiber: 1g | Sugar: 3g | Vitamin A: 614IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 1mg

The post Pull Apart Chicken Tandoori Sweet Potato Skins appeared first on Healthy World Cuisine

Healthy Ingredients

Sweet potato - Did you know there are over 16 types of sweet potatoes? We used a Beauregard type of sweet potato. It has deep orange flesh with red-orange skin. Every type has a slightly different flavor, sweetness profile and color ranging from white to purple. Use the sweet potato type that is easily accessible at the markets near you.

Oranges - You will be using the orange peel to infuse the orange flavor into the cooking oil. In addition, the juice of one orange is used to naturally sweeten this savory sweet potato recipe and our Mandarin Chicken. Sweet potato and orange flavor are a match made in heaven.

Italian Sausage - We used hot Italian sausage from 2 links and saved the rest for our tortellini soup. You need just a little bit to give a pop of flavor. You can also use mild Italian sausage, Chinese cured sausages, chorizo, turkey sausage or plant-based sausage. If you are celiac, be sure to choose a gluten free sausage - there are many options.

Aromatics - Ginger, garlic, dried red chili flakes, 5 spice powder and onions. Some of the best substitutes for Chinese 5 spice powder are allspice, garam masala or even a little ground cinnamon.

How to Make a Sweet Potato Stir Fry?

Chop all your vegetables into small cubes.

Peel the zest off the orange and juice it. Do not include the white pith as this part is bitter.

• Panfry the orange zest in oil until aromatic and lightly golden around the edges and remove.
• Cook the aromatics, ground Italian sausage and spices until golden brown. Remove from pan or wok.

Add the diced sweet potatoes and other firm veggies (radishes and broccoli stems) along with a little water or chicken broth. Place the lid on pan or wok and steam on high for about 3 minutes or until they start to become slightly fork tender.

• If you want to add any quick cooking vegetables or onions, add them to the wok along with a little extra oil to prevent sticking and stir fry a minute.
• Add the cooked sausage and the juice of one orange. Stir fry a minute just until the liquid is absorbed.

Enjoy over rice, quinoa, black rice or your favorite noodles.

Frequently Asked Questions (FAQ's)

More Easy Stir Fry Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Orange Ginger Sweet Potato Stir Fry with Sausage

Make this Orange Ginger Sweet Potato Stir Fry with Sausage in under 30 minutes! A healthy, budget-friendly dish that's savory, sweet, and a little spicy.

Course Mains

Cuisine Chinese

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 741kcal

Author HWC Magazine

Equipment

• wok or frying pan with lid

Ingredients

• 2 tablespoon oil (we used a light olive oil) 1 tablespoon to fry the sausage and 1 tablespoon to stir fry the veggies.
• 7 ounces Italian sausage 2 links removed from the casing. We used a hot Italian sausage. (198 grams). Use a gluten-free brand if celiac.
• 1 knob ginger
  fresh grated (or about 1 and ¼ teaspoons grated) or about ¼ teaspoon dried ground ginger
• 2 cloves garlic
  peeled and minced
• 1 teaspoon 5 spice powder
• ½ teaspoon red pepper chili flakes dried - optional or to your desired heat level
• 2 cups sweet potato peeled and chopped into 1 inch cubes ( or one extra large sweet potato)
• 1 cup radishes
  trimmed edges and cut in half or quarters OR 1 cup of chopped veggies of choice
• 1 cup broccoli stems peeled and chopped OR 1 cup of chopped veggies of choice
• ½ cup water or chicken broth
• ⅓ cup onion peeled and sliced - optional
• salt and pepper
  to taste
• ¼ cup orange zest peel use a vegetable peeler or knife to get large slices of only the orange zest peel - do not include white pith of orange.
• 4-5 tablespoons orange juice fresh - juice from one orange
• ¼ cup roasted pepitas optional

US Customary - Metric

Instructions

• Prepare all your vegetables and aromatics: Peel and chop broccoli stems. Remove the ends from radishes and slice into quarters. Peel and chop sweet potatoes into 1 inch cubes. Remove the peel and mince garlic. Slice optional onions. (You will need 2 cups sweet potatoes and 2 cups of vegetables of choice. We used radishes and broccoli stems.) Set aside.
• Use a vegetable peeler or sharp knife to remove only the orange zest peel from the orange into long strips. Then, slice the orange in half to squeeze and reserve the orange juice. Set aside.
• Heat your wok or frying pan to medium-high heat. Add 1 tablespoon of oil. Panfry the orange zest in oil for approximately 1 minute or until aromatic and lightly golden around the edges. Carefully remove the orange zest from the pan and save as a delicious garnish.
• Next, add the sausage removed from the casing into the hot wok or pan. Break up the pork sausage with your spatula and stir fry for 2 minutes. Then add ginger, garlic, 5 spice powder and dried red chili pepper flakes as desired. Stir fry sausage until golden brown. Remove the sausage from the pan and set aside in a bowl. (You will be adding the sausage back into the stir fry later)
• Add the diced sweet potatoes and other firm veggies (radishes and broccoli stems) along with ½ cup water or chicken broth and salt and pepper to taste into the hot pan. Place the lid on pan or wok and steam on high for about 3 minutes or until they start to become slightly fork tender - but not all the way. Don't over cook! Remove the lid!
• If you want to add any quick cooking vegetables or onions, add them to the wok along with a little extra oil to prevent sticking and stir fry a minute. Cook uncovered.
• Add the cooked sausage back into the wok with the vegetables and the juice of one orange. Stir fry uncovered a minute just until the liquid is absorbed.
• Garnish with roasted pepitas and cooked orange peel as desired. Delicious over rice or your favorite noodles.

Video

Notes

Tips

• The total amount of vegetables used in the orange ginger sweet potato stir fry recipe is 4 and ⅓ cups. (2 cups of sweet potatoes and 2 and ⅓ cups of whatever fresh veggies are in your crisper. - we used broccoli stems, radishes and onions - but use what you have on hand) 
• Feel free to use all sweet potatoes for this recipe and any vegetables you desire. The goal is to use up all the bits and bobs of vegetables in your crisper.
• However, always remember that you need to cook your hard vegetables first and then your softer vegetables last. 
• How to cook firm vegetables? After adding the hard vegetables to the hot pan, add a splash of water or broth and cover the pan with a lid to lightly steam the veggies until they are nearly al dente. Finally, uncover and give them a quick stir-fry to achieve that perfect al dente texture. Unlike Western cooking, Asian stir fries aim to retain a bit of texture in the vegetables. They should not be mushy!
• Do not over crowd your wok or frying pan. 

Storage

Leftovers will keep for 3 days in a covered container in the refrigerator or for 3 months in the freezer. 

Nutrition

Serving: 1bowl | Calories: 741kcal | Carbohydrates: 46g | Protein: 24g | Fat: 53g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 887mg | Potassium: 1275mg | Fiber: 9g | Sugar: 12g | Vitamin A: 19422IU | Vitamin C: 90mg | Calcium: 152mg | Iron: 5mg

The post Orange Ginger Sweet Potato Stir Fry with Sausage appeared first on Healthy World Cuisine

Stack up your roasted Japanese sweet potatoes high just like the game Jenga. The winner can take a plunge into the honey ginger soya dipping sauce - the BEST dip for sweet potato fries.

Ingredients

• Sweet potatoes - we used Japanese Sweet potatoes but you can substitute with a Western sweet potato, yam or even oriental yam as well.

• Sesame seeds - white or black toasted sesame seeds both work well.

• BEST dip for sweet potato fries is a mixture of soy sauce (or tamari sauce for gluten-free), honey and ginger. The sweet and salty soy mixture is addictive just like in our recipe - Isobeyaki Mochi.

Feeding and Fun in one Recipe

Real Case Scenario: Kids just got home from school and are driving you crazy. Everyone is hungry. You have a conference call in 45 minutes and you are still in sweats. Hey life happens! Prep time for this recipe is only 10 minutes. While the snack is baking you can get on with life.

Learn how to play with your food and everyone is happy. Jenga Japanese Sweet Potato Fries is a fun way to keep the family entertained and happily fed.

Jenga Game

Have you ever played the board game called Jenga? Jenga is traditionally played with the wooden blocks and each player takes off a block from in between and then puts it back on top.

However, in our case we just ate them instead. A very edible game and fun after school snack. With the actual Jenga board game, you have the chore of putting the wooden block together perfectly so it fits back into the box. With Japanese Sweet Potato fries, you just eat your mess. How perfect is that!

Healthier alternative to Candied Sweet Potatoes (Daigaku Imo, 大学芋)

One delicious Japanese treat that I love is Candied Sweet Potatoes (Daigaku Imo, 大学芋) However this dish is fried and is not so healthy.  I wanted to create a low-fat, gluten-free, egg-free, dairy-free baked dish with reduced sweetness. We lightened this recipe up and made the ginger honey soya dip optional too.

Recipe Substitutions

Our favorite season is autumn and along with that comes all the delicious cozy fall favorites that we love so much. Purple sweet potatoes here in Asia have bright purple skins and the light yellow interior. If you love sweet potatoes as much as we do , be sure to try our Ground Turkey Sweet Potato Curry, Creamy Thai Sweet Potato Chicken Soup and Pull Apart Chicken Tandoori Sweet Potato Skins.

I scrubbed my sweet potatoes well and just leave the skins on as they add a delicious crunch and extra vitamins and minerals too. If you don't have access to an Asian market near you, you can use the Western orange sweet potatoes and they are just as delicious for this Japanese sweet potato recipe.

Let's Have Fun!

Can you spot the non-conformist in the picture below? 

Japanese Culture

When living in Japan, I used to marvel on how organized and methodical all things are. Trains are punctual to the second. Getting on and off public transport is like a ballet.

Everyone gracefully stands to the side and lets the exiting passengers off first and then everyone enters quietly, organized and respectively. There is purpose and meaning to all movements. It is calming and comforting.

People dress the same and uniformity and conformity are the norm. It is just precious to see all the little younger children with their matching hats, book bags and even umbrellas. Even as adults it is a comforting thing to be part of a group with certain attire guidelines.

Plating is Essential

Attention to detail is paramount in Japanese Culture. Have you ever noticed in Japanese cooking, the little vegetables cut into flowers, the placement of little dishes set in front of you? Maybe you have admired the time mothers spend on creating the perfect cute little bento box for their children? Well maybe not everyone notices these little things, but I sure do.

Our eyes are the gateway to our stomachs. It must first look pleasing to the eye and then your lips and taste buds will follow.

Japanese Sweet Potato fries is just the kind of healthy snack you have been looking for. If you are looking for more HOT Japanese savory snacks you might also like our crab sushi bake or our Isobeyaki Mochi

Frequent Asked Questions (FAQ's)

Japanese Appetizer Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Jenga Japanese Sweet Potato Fries

Baked Jenga Japanese Sweet Potato Fries are crunchy on the outside and tender sweet and delicious on the inside tossed with a little cinnamon and sesame seeds and plunged into a delicious honey ginger soya sauce.

Course Appetizers/ Snacks, Sides

Cuisine Japanese

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 223kcal

Author HWC Magazine

Ingredients

• 3 cups japanese sweet potatoes
  10 (Asian sweet potatoes) or about 3 cups sliced into wedges
• 1 tablespoon olive oil
  
• 1 teaspoon cinnamon
  
• 1 tablespoon sugar or sugar alternative or brown sugar, coconut sugar, sugar alternative (optional)
  
• ¼ teaspoon salt
  
• 1 tablespoon sesame seeds
  toasted

Honey Ginger Sauce

• 2 tablespoon honey
  or maple syrup for vegan
• 1 teaspoon soy sauce
  or tamari for gluten free
• ¼ teaspoon ginger dried ground

US Customary - Metric

Instructions

• Preheat oven to 450 degrees or 230 degrees Celsius
• Wash and cut up sweet potatoes in lengthwise strips. You can remove the peel or leave it on as I have done ((FYI: immediately submerge fries into a dish of cold water with a little salt, to prevent the oxidation process)
• Dry off Japanese sweet potatoes thoroughly. In a bowl (or directly on your baking sheet) add sweet potatoes, olive oil, cinnamon, salt, brown sugar (coconut sugar or sugar substitute) and sesame seeds if desired. Mix well and place on baking sheet. Brown sugar is optional.
• Place Japanese Sweet potatoes on baking sheet and place in oven to bake for about 20-25 or until tender and golden brown.
• Optional - make the honey ginger soya sauce. In a small sauce pan add the honey, tamari/soy sauce and ginger to pan and cook until thick and bubbly. Set aside.
• Stack up your sweet potato fries and get ready for a hot game of Jenga. (If desired, you can serve plain or maybe try some honey ginger soya sauce.)

Notes

If you don't have access to an Asian market near you, you can use the Western orange sweet potatoes and they are just as delicious for this dish.

Nutrition

Serving: 1g | Calories: 223kcal | Carbohydrates: 44g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 284mg | Potassium: 722mg | Fiber: 5g | Sugar: 21g | Vitamin A: 28827IU | Vitamin C: 29mg | Calcium: 82mg | Iron: 1mg

The post Japanese Sweet Potato Fries appeared first on Healthy World Cuisine

Are you ready for an evening of fun?

Invite some friends over at the last-minute and you can have an instant "Tapas and Tinis Party" in less than 30 minutes flat. Really! If the end of the world is supposed to happen on this Friday, then you don't want to spend needless time prepping for a party...Heck I am not even going to clean the house.

Tis the season to be jolly and Tapas and Tinis are a sure fire way to get the party going. In Spanish, a 'tapa' is a 'lid' or 'cover'. In the early days of tapas, a slice of cheese or ham was given with your drink and placed over your drink. There is some debate over why exactly this was done and nor in the ancient days do I really want to know why... However, I am so happy this little tradition started. "Tinis" is an abbreviation for a martini cocktail.

Tapas can be eaten any time of the day as long as it comes with a drink. Great news for you as I have you covered with some delicious "Tinis" or martini ideas as well to keep all of your guests (adults and kids) happy.

A tortilla Espanola also known as a Spanish omelet is a delightful blend of potatoes, eggs, cheese, chorizo and seasonings. This tasty dish can be eaten hot out of the oven or at room temperature. In addition, this little tapas is also gluten-free. Just the list of ingredients lets you know this is a teenager friendly dish.

Teenagers must have hallow legs as where do they put all of that food. Daily food shopping is something that is required here in Hong Kong as we have to rely on public transport and we have to carry everything home like Sherpas. However, when you have hungry teenagers even this is not enough. Food evaporates into thin air. If it is not nailed down, it is gone.  My refrigerator and pantry were so empty that they made a loud echo with the squeak of the door due to the large hallow area inside. In scarce times like this, the tortilla Espanola is the perfect low maintenance tapas for when your refrigerator and cupboards look like Mother Hubbards.

Tortilla Espanola (Spanish Omelet)

Serves 8-10 as an appetizer or 2 hungry teenagers

• 8 medium potatoes (peeled and chopped into large cubes)
• water to boil potatoes
• 75 grams chorizo sausage chopped
• 1 onion chopped
• olive oil
• 6-8 beaten eggs (depends on size of eggs and iron skillet)
• 75 grams of grated Cheddar or Manchego cheese
• salt and pepper to taste
• optional (roasted red peppers, jamon)
• hot sauce or red sauce (optional)

Step 1: Boil your potatoes for about 10-12 minutes or just until fork tender. Drain and set aside

Step 2: Preheat oven to 190 degrees Celsius or 375 F.

Step 3: In a frying pan place about a tablespoon of olive oil, chopped chorizo and chopped onion and cook about 3 minutes or until the onion caramelizes (If you wanted to add roasted red peppers or jamon or other items they would be added at this time)

Step 4: Grease your iron skillet with olive oil on the bottom and all sides (very important step). I used a paper towel to do this. (If you do not have an iron skillet ,either use a pan or plate that can go safely from the top of the stove and then into the oven)

Step 5: Place you iron skillet on the stove top and heat up on medium heat. Add cooked potatoes, spread on top cooked onions and chorizo mixture. Season beaten eggs with salt and pepper to your liking and pour on top of the potato, onion and chorizo mixture. Then finally top with shredded cheese. Cook on top of stove just until it starts to set up and then pop into the oven for another 5-8 minute or just until the egg mixture sets up and the top of the Spanish omelet is golden brown.

Step 6: Let your omelet rest for just a minute or so and run a knife around the edges of the omelet. Place a plate larger than your pan over the top of your Spanish omelet and carefully invert your pan upside down to release the omelet.

Step 6: Serve Tortilla Espanola with a delightful Tinis (recipe to follow), side of olives and an easy greens salad with rocket (arugula) in a simple vinaigrette. Enjoy a simple no fuss gathering with family and friends.

Agua de Valencia' Martinis Recipe (Adults only)

Recipe adapted from label on Smirnoff Vodka.

Serves one Adult and no kids....

• Juice of one fresh orange
• 1 shot of Gin
• 1 shot of Vodka
• Pinch of sugar (or alternative sugars such as stevia, optional)
• ice
• Cava (or Champagne,sparkling wine, Prosecco) to top it off
• garnish with oranges

Step 1: Add juice of orange, gin, vodka, few ice cubes and pinch of sugar into a martini shaker and shake well. Strain out ice and pour into a chilled martini glass.

Step 2: Top off martini with a splash of Cava (or Champagne, sparkling wine, Prosecco) and garnish with oranges. Enjoy!

Agua de Valencia' Martinis Recipe (Kid Friendly Version)

Makes 1 Virgin Martini for the kids and teenagers

• juice of 2 fresh oranges
• pinch of sugar (or alternative sugar such as stevia, honey,depends on how sweet your oranges are etc)
• ice cubes
• Sparking apple juice
• garnish of fresh orange slices

Step 1: Add orange juice, ice and a pinch of sugar into martinis shaker and shake well.

Step 2: Strain orange juice mixture into a chilled martini glass, top off with sparkling apple juice and garnish with orange slices. Enjoy!

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Tapas and Tinis Party

Course 30 Minute Meals, Appetizers/ Snacks, Breakfast and Brunch, Gluten Free, Potatoes, Vegetarian

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Author HWC Magazine

Ingredients

• potato -
• eggs -
• chorizo -
• manchego cheese -

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Viaamse Frites and Zesty Mayo

A couple hundred years ago, some brilliant person decided to slice up a few potatoes and fry them in hot oil. Absolutely ingenious and delicious! Served with a topping of homemade mayonnaise, it is like heaven on earth.  In the Netherlands and Belgium, they call these fried things of beauty “Vlaamse frites” and they are on every street corner in Amsterdam.  Vlaamse frites literally means “Flemish fries,” as the name originated in northern Belgium region of Flanders.

When you are jet lagged, cold, wet from the rain and tired, a combination of the salt and grease from this delicious Vlaamse frites (sometimes seen as Viaamse Frites) comfort food is sure to cure-all of your woes.

15 minutes later after walking by some beautiful gingerbread houses (that look identical to the little bottles they hand out during your KLM flight into Amsterdam) "coffee shops", swans in the canal and several other odd shops in the red light district.  We came upon a Frites (French Fries) shop that was sure to cure my craving.

I stood in front of the little take away restaurant and pondered looking at over 18 unique condiments. I was ready  to put my order and then I was stopped abruptly by Mr. Anonymous, who reassured me, that I must try the traditional Viaamse Frites and Zesty Mayo.

I watched in amazement as this one man show, "doubled" fried my frites then took them off the fryer to drain and season. He then placed a whopping serving of Vlaamse Frites in the paper dome, drizzled the top with mayo and served it to me piping hot with a little miniature fork.

Please do heed the warning, careful as they are hot. I almost lost complete sensation of my tongue and all surrounding sense organs on my rush to try this yummy treat. Vlaamse Frites have a gorgeously crunch on the outside and are nice and delicate on the inside with a great seasoning. However, it was the mayo that was the star. I had never tasted mayonnaise this good ever. It was not from a bottle, it was homemade and it was zesty and fresh. It was just amazing.

The next day for lunch I ordered Viaamse Frites and mayo again at a different restaurant. No homemade zessty mayo and a real disappointment. Its their special mayonnaise that it the secret.

Amsterdam Mayonnaise

I was on a mission to find out how to make mayonnaise taste like "Amsterdam" mayonnaise. So off to our test kitchen we go...

I started with the usual ingredients in Mayo such as pasteurized eggs, oil, mustard, salt and lemon juice. It was okay but lacked that sparkle so I added more lemon juice, a little better, but still missing something. I tried some wine vinegar and I was closer but it still needed something to make it zesty...cayenne pepper?  Now here is the recipe all with just a dash of this and a dash of that but it was pretty close to the Mayo recipe in Amsterdam.

A few months back I posted by recipe for some great some great frites so please take a look at Baked Pommes Frites Chips and French Fries. Now keep reading along to find out to make some authentic Amsterdam homemade mayo to accompany your Viaamse Frites...

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Viaamse Frites and Zesty Mayo

Viaamse (Vlaamse) Frites and Zesty Mayo are a must try treat if you visit Amsterdam. Learn how to make your own homemade Zesty Mayo. 

Course Sauces and Dressings

Cuisine Flemish

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 tablespoons

Calories 11kcal

Author HWC Magazine

Ingredients

• 1 whole egg pasteurized
• 1 egg yolk
  pasteurized
• 2 tablespoon lemon juice
  
• 2 teaspoon wine vinegar
• 1 teaspoon dijon mustard
  
• 1 cup olive oil
• cayenne pepper
  pinch to taste

US Customary - Metric

Instructions

• With a whisk and very strong muscles or a blender, combine egg, egg yolk, lemon juice, vinegar, mustard, salt and cayenne. Process until well blended.
• Now slowly pour in olive oil in steady stream until mixture thickens while whisking or blending.
• Serve homemade Amsterdam Mayonnaise with Viaamse (Vlaamse) Frites and enjoy! Recipe for our Baked Frites.

Notes

Please refrigerate any leftovers and use within 3 days. 

Nutrition

Serving: 1tablespoon | Calories: 11kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 3mg | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

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Where is the ketchup?  Don't worry these homemade baked "french fries" are so good that you will not need anything to top them but if you try our .  They are also the perfect Baked Pommes Frites to go with fish or alone as yummy savory snack.

Why you should eat Baked Pommes Frites instead of frozen french fries

I was just about to open a bag of "processed frozen french fries" from the freezer section of the grocery store to go along with my burgers on the grill.  I turned the frozen bag of french fries over to see what temperature to bake them at.  However, something else caught my eye, "the ingredients..."  What exactly is Disodium Dihydrogen Pyrophosphate and why would there be sugar and dextrose added into my potatoes?

Here is the list of 16+ ingredients on the bag of processed french fries (Brand name to be kept disclosed) "Potatoes, Vegetable Oil (Contains One Or More Of The Following: Canola Oil, Corn Oil, Cottonseed Oil, Palm Oil, Soybean Oil, Sunflower Oil), Corn Flour, Rice Flour, Salt, Spices And Coloring, Corn Meal, Garlic Powder, Onion Powder, Leavening (Disodium Dihydrogen Pyrophosphate, Sodium Bicarbonate), Dried Yeast, Modified Cornstarch, Sugar, Dextrose. Allergy Warning: May Contain Traces Of Milk, Eggs, Wheat And Soy."

Here is the list of my 3 ingredients for my homemade baked french fries, "Idaho potatoes, olive oil and sea salt." I can pronounce all 3 ingredients.  In addition, there is no sugar or other weird chemicals or byproducts that sound like they need to be in a teenagers science experiment.

Here is to a healthier way to enjoy one of my teenagers favorite side dishes- Baked Homemade french fries.

More Tasty Potato Recipes

Crispy Roasted Red Potatoes and Cabbage

Herbs de Provence Baby Potatoes and Tomatoes

Viaamse Frites and Zesty Mayo

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Baked Pommes Frites, Chips and French Fries

Baked Pommes Frites (french fries or chips) are crispy on the outside and tender on the inside and make a great combo to those burgers on the grill. 

Course Side Dish

Cuisine French

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 4

Calories 93kcal

Author HWC Magazine

Ingredients

• 4 15 oz potatoes - 4 large Idaho potatoes
  
• 1 tablespoon olive oil
  
• 1 teaspoon sea salt

Toppings (Optional)

• Dutch Zesty Mayo (optional)
• ketchup (optional)
• Malted vinegar (optional)

Instructions

• Preheat oven to 450 degrees F (232 degrees C)
• Wash and scrub potatoes well.
• Cut potatoes in ¼ inch lengthwise slices then in long slices (Do not peel as the skin makes them more crispy and adds flavor and nutrients)
• Submerse potatoes into cold water and rinse about 3 times until water runs clear. (If you plan on cooking potatoes later then keep in cold water and put into fridge until ready to bake) This step keeps the potatoes from turning brown due to oxidation.
• Drain and dry potatoes very well in towel
• In large bowl add potatoes, olive oil and salt and toss to coat.
• Line baking sheet with parchment paper or aluminum foil to reduce mess and clean up time and place potatoes in a single layer on baking sheet.
• Place baking sheet of potatoes into oven and cook for about 60 minutes or until golden brown. (Toss potatoes gently every 10-15 minutes so it browns evenly.)
• Serve Baked french fries plain or with ketchup, malted vinegar or our special zesty mayonnaise dip on the side. Enjoy!

Notes

Make sure you dry your potato slices super well before baking. Be sure to try our Dutch Zesty Mayo on the side. 

Nutrition

Serving: 4g | Calories: 93kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 592mg | Potassium: 439mg | Fiber: 3g | Vitamin C: 12mg | Calcium: 32mg | Iron: 3mg

The post Baked Pommes Frites, Chips and French Fries appeared first on Healthy World Cuisine