side dish – Florida Girl Cooks http://floridagirlcooks.com Seeker of sunshine + exquisite food Sun, 03 Feb 2019 18:29:26 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.1 96532064 SMASHED POTATOES http://floridagirlcooks.com/smashed-potatoes/ Tue, 15 Sep 2015 13:52:04 +0000 http://floridagirlcooks.com/?p=737 There consensus in our house is usually unanimous on choosing a side dish for dinner. Potatoes win. But we can’t always do it up the same way because that would get redundant for everyone. ...

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]]> There consensus in our house is usually unanimous on choosing a side dish for dinner. Potatoes win. But we can’t always do it up the same way because that would get redundant for everyone. So one way we’ve seen suggested on Pinterest for years is smashed potatoes. Sounds good and easy enough.

Smashed Potatoes

Ingredients

Baby Golden Potatoes (about 20)
1/2 cup extra-virgin olive oil
1/2 tsp. sage
1/2 cup kosher salt
freshly ground black pepper

Prepare

Using a wide dutch oven or deep skillet, place potatoes in pan in one layer. Add enough water to cover by an inch along with the 1/2 cup of salt. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork.
Preheat oven to 450F.
Drain potatoes well and pat dry if necessary. Place on baking sheet and gently press each on with a potato masher. If any break just push them back together. Drizzle with olive oil and sprinkle generously with sage and freshly cracked pepper.
Roast potatoes for 20 minutes. Remove from oven, flip each potato over, drizzling with more olive oil if any look dry and seasoning with more salt, if necessary. Roast for another 20 minutes or until potatoes are sizzling and crispy.
Serve immediately.

Smashed Potatoes
Serves 8
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. Baby golden potatoes (about 20)
  2. 1/2 cup extra-virgin olive oil
  3. 1/2 tsp. sage
  4. 1/2 cup kosher salt
  5. freshly ground black pepper
Instructions
  1. Using a wide dutch oven or deep skillet, place potatoes in pan in one layer. Add enough water to cover by an inch along with the 1/2 cup of salt. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork.
  2. Preheat oven to 450F.
  3. Drain potatoes well and pat dry if necessary. Place on baking sheet and gently press each on with a potato masher. If any break just push them back together. Drizzle with olive oil and sprinkle generously with sage and freshly cracked pepper.
  4. Roast potatoes for 20 minutes. Remove from oven, flip each potato over, drizzling with more olive oil if any look dry and seasoning with more salt, if necessary. Roast for another 20 minutes or until potatoes are sizzling and crispy.
  5. Serve immediately.
Florida Girl Cooks http://floridagirlcooks.com/
smashed potatoes, potatoes, healthy, paleo, side dish, dinner

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]]> 737 ROASTED ROSEMARY POTATOES http://floridagirlcooks.com/roasted-rosemary-potatoes/ Sun, 06 Sep 2015 01:39:17 +0000 http://floridagirlcooks.com/?p=626 I am really loving thumbing through my Daniel Plan book weekly and falling in love with virtually EVERY single recipe I come across. It is my plan to cook every recipe in this cookbook…but ...

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]]> I am really loving thumbing through my Daniel Plan book weekly and falling in love with virtually EVERY single recipe I come across. It is my plan to cook every recipe in this cookbook…but knowing my life and the nonstop daily madness I have to live with some realism of that fact that it’s going to take a lifetime and a half to achieve that. That’s fine by me. These roasted rosemary potatoes are so simple to make and require such little preparation and time to make but yield such a contrasting flavor in that they are so rich with their rosemary flavor, which makes me channel fall/winter. If you know me I am not a fall/winter person. I live and breathe for summer, but, year after year I have to just accept it and roll with the change of seasons. These are good, hands down…my sons and husband loved these and so did I. I cannot recommend them enough…and if you don’t like them…oh well…I’ll come to your house and eat yours too. Ha!

roasted rosemary potatoes, rosemary, potatoes, side dish, roasting, Daniel Plan, paleo, vegetarian

Roasted Rosemary Potatoes

Ingredients

10-12 small redskin potatoes, cut in half
1/2 cup diced sweet onion
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/4 tsp sea salt
1/4 tsp fresh cracked black pepper
2 tbsp finely chopped rosemary
2 tbsp freshly chopped parsley

Prepare

1. Preheat oven to 400 degrees Fahrenheit.

2. In a large bowl, toss all ingredients except the parsley until potatoes are lightly coated with olive oil mix.

3. Place potatoes on a baking sheet lined with parchment paper. Bake for 25 minutes. remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are golden and tender. Sprinkle with parsley and serve.

Roasted Rosemary Potatoes
Serves 6
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 10-12 small redskin potatoes, cut in half
  2. 1/2 cup diced sweet onion
  3. 3 tbsp extra virgin olive oil
  4. 1 tbsp balsamic vinegar
  5. 1/4 tsp sea salt
  6. 1/4 tsp fresh cracked black pepper
  7. 2 tbsp finely chopped rosemary
  8. 2 tbsp freshly chopped parsley
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, toss all ingredients except the parsley until potatoes are lightly coated with olive oil mix.
  3. Place potatoes on a baking sheet lined with parchment paper. Bake for 25 minutes. remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are golden and tender. Sprinkle with parsley and serve.
Adapted from The Daniel Plan
Adapted from The Daniel Plan
Florida Girl Cooks http://floridagirlcooks.com/

roasted rosemary potatoes, rosemary, potatoes, side dish, roasting, Daniel Plan, paleo, vegetarian

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]]> 626 CORN SOUFFLE http://floridagirlcooks.com/corn-souffle/ Fri, 26 Dec 2014 12:35:09 +0000 http://floridagirlcooks.com/?p=699 This corn souffle recipe is the result of trial and error in trying man other recipes that were “okay.” In experimenting with different ones yielded different flavors and textures. I was looking for something ...

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]]> This corn souffle recipe is the result of trial and error in trying man other recipes that were “okay.” In experimenting with different ones yielded different flavors and textures. I was looking for something with corn bits in it while preserving a more creamy texture. This recipe is the perfect marriage of creamy and that perfect corn texture. Enjoy for any holiday or family cookout, it surely will not dissapoint.

Corn Souffle

Ingredients

2 sticks melted unsalted butter
3 cups sour cream
2 – 15 ounce can of whole kernel corn, drained
2 – 15 ounce can of cream style corn
4 eggs beaten
2 – 8 ounce box Jiffy corn bread mix

Prepare

1. Preheat the oven to 350 degrees.
2. Spray a rectangular baking pan with nonstick spray.
3. In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated.
4. Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow to cool slightly before serving.

Corn Souffle
Serves 10
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 2 sticks melted unsalted butter
  2. 3 cups sour cream
  3. 2 - 15 ounce can of whole kernel corn, drained
  4. 2 - 15 ounce can of cream style corn
  5. 4 eggs beaten
  6. 2 - 8 ounce box Jiffy corn bread mix
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray a rectangular baking pan with nonstick spray.
  3. In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated.
  4. Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow to cool slightly before serving.
Florida Girl Cooks http://floridagirlcooks.com/

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