THE BEST POTATO SKIN RECIPE RECIPES

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BEST BAKED SWEET POTATO RECIPE - HOW TO BAKE ... - DELISH



Best Baked Sweet Potato Recipe - How to Bake ... - Delish image

Baking sweet potatoes whole in the oven is arguably the easiest way to prepare them (if you're really pressed for time, you can always microwave your sweet potato). This perfect baked sweet potato recipe makes them a perfect base for all types of toppings.

Provided by Lindsay Funston

Categories     gluten-free    low-cost    nut-free    vegetarian    autumn    weeknight meals    winter    baking    dinner    roasted    side dish

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 4

4 sweet potatoes, scrubbed clean
4 tbsp. butter
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat oven to 425º. On a baking sheet lined with aluminum foil, prick sweet potatoes all over with a fork.
  • Bake until tender, 45 to 50 minutes.
  • Let cool, then split the tops open with a knife and top with a pat of butter.
  • Season with salt and pepper before serving.

BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE EASY POT…



Best Classic Potato Salad Recipe - How to Make Easy Pot… image

A classic potato salad is a must have at every barbecue and this is the best of the best. It's creamy, tangy, with a little bit of crunch, and the pickles make this potato salad stand out from all the rest. It's also our go-to year round.

Provided by Lauren Miyashiro

Categories     gluten-free    low sugar    nut-free    vegetarian    birthday    Father's Day    feed a crowd    Fourth of July    picnic    Summer    lunch    side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

3 lb. Yukon Gold potatoes, chopped into 1” pieces
Kosher salt
1 1/2 c. mayonnaise
1 small red onion, finely chopped
1 tbsp. Dijon mustard
1 tbsp. lemon juice
1/4 c. chopped pickles
1/2 tsp. paprika
4 hard boiled eggs, chopped
1/4 c. finely chopped chives
Freshly ground black pepper
Butterhead lettuce, for serving

Steps:

  • In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.
  • In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve.
  • Serve over butterhead lettuce. 

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