Healthy fries never tasted this good! Crispy, golden fries with just the right amount of Cajun heat, cooled back down to perfection with a creamy dipping sauce. Yes ma’am!
Ingredients
Cajun Seasoned Steak Fries:
2 (1lb.) packages A Cut Above Potatoes Fresh-Cut Steak Fries
2 teaspoons olive or avocado oil
1 ½ tablespoon Cajun seasoning (like Tony Chachere’s or Old Bay)
1 teaspoon fine sea salt (optional)
2 tablespoons green onions, sliced
Dipping Sauce:
½ cup sour cream
¼ cup mayonnaise
1 tablespoon hot sauce (like Frank’s RedHot Original Cayenne Pepper Sauce)
2 teaspoons lemon juice
1 teaspoon ranch powder
½ teaspoon smoked paprika
½ teaspoon cayenne
Preparation
Pour the A Cut Above Potatoes Fresh-Cut Steak Fries package into a medium-sized bowl and drizzle them with the olive oil and stir to combine. Then season liberally with the Cajun seasoning. Adjust with the salt (depending on the saltiness of your seasoning, you can omit the salt).
Air Fryer Directions:
Preheat the air fryer to 400°F. Transfer the fries to the air fryer basket and cook them for 25-28 minutes. When the potatoes are done, they should be golden and crispy with a fluffy interior.
Gently remove the Steak Fries from the air fryer. Season them with sea salt, black pepper, lemon zest, lemon juice, and dill.
Oven Directions:
Preheat your oven to 425°F. Transfer the fries to a large baking sheet. You’ll want to use a sheet large enough so that the potatoes have enough room to be in an even layer. If your sheet isn’t large enough, use two. Cook for 25-28 minutes. When the potatoes are done, they should be golden and crispy with a fluffy interior.
While the potatoes are cooking:
Make the dipping sauce by combining the sour cream, mayo, hot sauce, lemon juice, ranch powder, smoked paprika, and cayenne. Mix thoroughly and keep cold until ready to serve.
Arrange the crispy fries on a serving plate alongside the dipping sauce. Garnish with sliced green onions, and enjoy.
Crowd-pleasing, easy, tasty, quick. Fries with a welcome twist of lemon and dill. The perfect way to elevate a weeknight dinner or a yummy snack.
Ingredients
1 (1lb) bag A Cut Above Fresh-Cut Potatoes Steak Fries
1 tablespoon olive or avocado oil
As needed cooking oil spray (only if you’re using an air fryer)
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 lemon, zested and juiced
½ tablespoon fresh dill (if fresh isn’t available 1 teaspoon of dried dill can be substituted
Preparation
Pour the potatoes from the packaging into a bowl and add the olive oil, toss to coat evenly, and season with salt and pepper.
Air Fryer Directions:
Preheat the air fryer to 400°F. Lightly spray the air fryer basket with the cooking oil spray. Place the A Cut Above Potatoes Fresh-Cut Steak Fries in the basket of the air fryer and cook the potatoes for 25-28 minutes or until they are golden brown and crispy on the outside but light and fluffy on the inside.
Gently remove the Steak Fries from the air fryer. Season them with sea salt, black pepper, lemon zest, lemon juice, and dill.
Oven Directions:
Preheat your oven to 425°F. Transfer the fries to a large baking sheet. You’ll want to use a sheet large enough so that the potatoes have enough room to be in an even layer. If your sheet isn’t large enough, use two. Cook for 25-28 minutes. When the potatoes are done, they should be golden and crispy with a fluffy interior.
Variations
Notes:
To zest a lemon, you will want a citrus zester. Lightly run the zester on the outside of the citrus to remove just the yellow part (the white part of the lemon can be bitter). The zest can then be sprinkled over the potato wedges.
This is an easy, quick, and tasty way to keep your eggs company on the plate and a smile on your face. Use A Cut Above Diced Potatoes to make this dish a snap!
Ingredients
1 (1lb.) package A Cut Above® Fresh-Cut Diced Potatoes
2 tablespoons olive or avocado oil
1⁄2 teaspoon fine sea salt
1⁄4 teaspoon freshly ground black pepper
As needed cooking oil spray (only if you’re using an air fryer)
1 tablespoon Everything Bagel Seasoning
3⁄4 tablespoon chopped parsley, fresh (If fresh isn’t available 1⁄4 tablespoon of dried parsley can be substituted)
Preparation
Pour the potatoes from the packaging into a bowl and add the olive oil, toss to coat evenly, and season with salt and pepper.
Air Fryer Directions
Preheat the air fryer to 400°F.
Lightly spray the air fryer basket with the cooking oil spray. Place the potatoes in the air fryer’s basket. Cook the potatoes for 15 minutes, remove the basket, and shake to turn the potatoes. Cook for an additional 5 minutes, or until they are golden brown and crispy on the outside but light and fluffy on the inside.
Remove the potatoes from the air fryer and season them with the Everything Bagel Seasoning and parsley. Serve and enjoy.
Oven Directions
Preheat your oven to 425°F.
Transfer the potatoes to a large baking sheet. You’ll want to use a sheet large enough so that the potatoes have enough room to be in an even layer. If your sheet isn’t large enough, use two. Cook the potatoes for 10 minutes, remove the pan(s), and shake to turn the potatoes.
Cook for an additional 5-8 minutes, or until they are golden brown and crispy on the outside but light and fluffy on the inside.
Rosemary Roasted Potato Slices
4 each Side Delights® Russet potatoes, sliced ¼ inch
2 Tbs. (30ml) Olive Oil
2 tsp Fine Sea Salt
1 tsp Freshly Cracked Black Pepper
3 tsp Freshly Chopped Rosemary
Marinated Tomatoes
16 oz Cherry Tomatoes
1 Tbs.Canola Oil
4 each Fresh Garlic, chopped
2 tsp Italian Seasoning
1 tsp Red Wine Vinegar
1 each Sprig of Basil (optional)
As needed Olive Oil (for storing the tomatoes)
4 oz Goat Cheese, Crumbled (Garnish)
Preparation
Preheat the oven to 425 F (218 C).
To make the tomatoes (which can be made any time in advance). Toss the tomatoes in the
canola oil and garlic. Place them on a baking sheet and bake for about 10-12 minutes, they
should begin to burst a little and get slightly charred. Remove from the oven and sprinkle with
the Italian seasoning and red wine vinegar
Consolidate the tomatoes into a small jar or crock and nestle the basil into the center of the
container. Pour enough olive oil over the tomatoes to cover and set aside at room temp until
ready to use. If making this well in advance be sure to store the tomatoes in the refrigerator (should last 7-10 days.)
In a large bowl toss the potato slices with the olive oil, sea salt, and black pepper. Place in a
single layer onto a baking sheet lined with aluminum foil or parchment paper. Place in the oven
and bake for 20-25 minutes or until golden and crispy on the outside. Remove from the oven and
sprinkle immediately with the chopped rosemary.
To serve arrange the crispy, hot potatoes on a plate/platter and top with some of the roasted
tomatoes. Top with the crumbled goat cheese and serve right away.
This chicken and potato dish is tangy and savory, with a distinctive Southwestern flavor. Pepper Jack cheese and chili seasoning give it just the right amount of heat.
Ingredients
1-1/2 lbs. (roughly 5 medium) Side Delights® Russet potatoes, washed and cut into ½ moons
4 each (6 ounces) *1.5 lbs. Chicken Breast, Boneless/Skinless
1 tablespoon Olive Oil
2-1/2 tablespoons Chili Lime Seasoning
8 ounces Shredded Pepper Jack Cheese
½ cup Fresh Salsa (Prepared)
Preparation
Preheat the oven to 400 °F, this can also be done on the grill, simply preheat to 400 °F. If cooking outdoors without a thermometer and over an open flame (cook time may vary slightly). Recommend an instant-read meat thermometer to check the internal temperature of the chicken.
Place the potatoes onto a large square of aluminum foil.
Drizzle the chicken and the potatoes with olive oil and season with chili lime seasoning.
Wrap the foil around the food by creating an envelope-style fold over the top and rolling the edges up, this will make it easier to check the temperature of the meat.
Place the foil pouch into the oven or over the campfire on a grate. Allow the packages to cook for about 30 minutes or until the potatoes are tender and the juice from the chicken runs clear. It’s important to rotate the foil package around the heat from time to time to prevent scorching.
Remove the chicken from the foil package and allow it to rest slightly while completing the dish.
To finish the dish, top the potatoes with the shredded pepper jack cheese and place them back in the oven or on the fire to allow the cheese to melt.
Slice the chicken breast and place it on top of the potatoes.
Top the chicken breast and potatoes with prepared salsa and enjoy.
Flaky, buttery, and delicious. These holiday cookies are great for decorating or just enjoying as is.
Ingredients
Sugar Cookies
1-1/2 cups (340g) Salted Butter, softened
2 cups (450g) Granulated Sugar
4 each (215g) Large Eggs
5 cups (675g) Cake Flour
1 cup (50g) Dehydrated Potato Flakes (Instant Mashed Potatoes)
1/2 tablespoon (8ml) Pure Vanilla Extract
1 tablespoon (2g) Baking Powder
2 teaspoons (2g) Kosher Salt
Preparation
In a stand mixer or in a bowl with a hand mixer cream together the butter and the sugar until light and fluffy. With the mixer running at low speed add the eggs one at a time, waiting until fully incorporated before adding another.
Add the vanilla and mix until incorporated.
Add the flour, baking powder, and salt, mix gently until the dough is combined. Add the potato flakes and mix again until combined.
Using a 2-ounce portion scoop out 30 cookies. Arrange the cookies on a sheet pan, you should get 6-8 cookies per pan when properly spaced. Pat the cookies down slightly so they are 2 inches in diameter and about 1/2 inch thick.
Bake the cookies at 350 °F (177 °C) for 10 minutes. For best results place the rack of your oven directly in the center.
Be sure to cool the cookies on a wire rack for about 10 minutes.
Make sure cookies are completely cool before decorating.
Store in an airtight container for 3-5 days (they won’t last long because you’ll eat them all).
This dairy-free Spicy Potato and Corn Chowder has just enough heat to warm you up during the chilly winter weather. With spicy poblano peppers, crunchy corn and creamy potatoes, this dish will warm your heart and stomach.
Ingredients
4 bacon slices
2 leeks, halved and sliced
3 large Side Delights® Russet potatoes, peeled and cubed
2 poblano peppers, seeded and chopped
3 carrots, sliced
4 cups reduced-sodium chicken broth
2 cups coconut milk, divided
2 Tablespoons all-purpose flour
1 teaspoon coarse salt
½ teaspoon pepper
1½ cups frozen corn kernels
1 cup cooked and chopped chicken
Chopped fresh cilantro, for garnish
Preparation
In a large stockpot over medium-high heat, cook bacon slices until crispy, turning once. Remove from pan and set aside.
Add the leeks, peppers, carrots and potatoes to the pot. Sauté until the leeks have softened and are slightly translucent.
Add the chicken broth and 1½ cups of coconut milk. Bring to a boil.
Meanwhile, whisk together the remaining coconut milk with the flour In a small bowl until smooth.
Add the flour mixture to the soup and stir until combined.
Add the salt and pepper and allow the soup to simmer over medium-low heat until the potatoes have softened, about 15 minutes.
Add the corn and chicken and continue to cook until heated through.
Garnish with fresh cilantro and bacon before serving.
This Winter Minestrone Soup is packed with seasonal root vegetables like potatoes, parsnips, cabbage, and kale, as well as quinoa and beans. Topped with plenty of extra-virgin olive oil and parmesan cheese, it’s a delicious recipe to keep you warm this winter! Stovetop, Slow Cooker, and Instant Pot friendly.
Ingredients
1/4 cup extra-virgin olive oil, divided
1 onion, diced
2 stalks celery (plus the leaves), thinly sliced
2 cloves garlic, minced
2 carrots, halved and sliced
2 parsnips, halved or quartered and sliced
2 cups shredded cabbage (about 1/2 small head)
2 cups Side Delights® Gourmet Petite Red potatoes, halved or quartered, depending on size
8 cups chicken or vegetable broth
1 Tablespoon chopped fresh rosemary
1 parmesan cheese rind (optional)
1 bay leaf
3/4 cup uncooked quinoa, rinsed
2 cups packed kale, roughly chopped
1 15-oz. can fire-roasted diced tomatoes
1 15-oz. can cannellini beans, rinsed and drained
Kosher salt and black pepper, to taste
Parmesan cheese, for serving (optional)
Preparation
In a large pot, sauté the onion and celery in 1 tablespoon extra-virgin olive oil with a pinch of salt over medium-high heat until softened and starting to brown (about 3 minutes).
Add the garlic, carrots, parsnips, cabbage, and potatoes. Sauté for another minute, until the veggies have been coated in the oil.
Add the broth, rosemary, cheese rind (if using), and bay leaf. Bring to a boil, cover, and simmer for 15 minutes.
Add the quinoa, stir, cover, and simmer for another 15 minutes.
Add the kale, tomatoes (with their juices), and cannellini beans. Simmer uncovered, stirring occasionally, for another 5 minutes, or until beans are heated through and kale is fully wilted.
Remove the cheese rind and bay leaf.
Remove from heat and stir in remaining 3 tablespoons extra-virgin olive oil, and season to taste with salt and pepper.
Serve topped with parmesan cheese and fresh cracked black pepper, if desired.
Notes
To make this vegetarian, be sure to use vegetable broth instead of chicken. To make it vegan, also omit the cheese rind.
To make this paleo/whole30 compliant, omit the cheese rind, beans, and quinoa. Reduce the broth to 6 cups. If you like, add cooked shredded chicken for extra protein.
You can substitute the quinoa with another whole grain if you like. A small pasta shape, farro, barley, or rice would be delicious. Just be sure to adjust when you add it according to the cooking time for the grain.
You can also substitute the kale for another quick-cooking leafy green, such as spinach.
To make this in your slow cooker, add all ingredients except for kale, tomatoes, and beans to a large slow cooker. Cook on low for 6 hours or high for 3 hours. 5 minutes before serving, stir in the kale, tomatoes, and beans. Remove the cheese rind, add the remaining olive oil and adjust seasoning as necessary. Serve.
To make this in your pressure cooker/instant pot, use the sauté setting to cook the onions and celery in 1 tablespoon olive oil for 3 minutes. Add the remaining ingredients except for the kale, tomatoes, and beans. Turn pressure to high on manual for 10 minutes. Wait for 10 minutes for the pressure to release naturally, then quick release until the float valve sinks in. Add the tomatoes, beans, and kale, and allow to sit for 5 minutes. Remove cheese rind, add remaining olive oil, and adjust seasoning as necessary. Serve.
3 cups cubed Side Delights® Red potatoes, with skins
1 cup water
1/2 cup sliced celery
1/2 cup sliced carrots
1/4 cup finely chopped onion
1 teaspoon dried parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup vegetable or chicken broth
3 Tablespoons milk
2 Tablespoons all-purpose flour
1/3 lb. Gouda cheese, cut into small chunks
Preparation
In a large pot, combine potatoes, water, celery, carrots, onion, parsley, salt, pepper, and broth over medium-high heat.
Bring to a boil. Cover and reduce heat, simmering for 10 minutes.
Combine the milk and flour to make a slurry, then gradually stir the milk and flour mixture into the soup, bring the soup to a boil then reduce to a simmer. Be sure to stir constantly to prevent scorching. Allow the soup to simmer for about 5 minutes or until thick.
