Spicy skillet potatoes aka Gamja Jorim is a deliciously flavorful Korean side dish that's quick and simple to make. Baby potatoes are boiled then braised in the skillet and coated in a sweet and spicy glaze. So good!

Serve this with 9 minute pork chops and korean cucumber salad.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Spicy Skillet Potatoes

The Sauce. Combine all sauce ingredients in a bowl.

Potatoes. Boil potatoes in salted water with 2 teaspoons of lemon juice (or mild vinegar).

Fry in skillet. Drain in colander and set aside. In a large skillet over medium heat, fry potatoes until golden brown.

Add sauce, simmer until thickened, stirring often for even coating.

Off heat, stir in sesame seeds, garnish with green onions, and serve immediately. Enjoy your meal!

Tips

• If your baby potatoes are larger than bite-sized, cut them in half.
• Potato alternative. You can also utilize regular potatoes, just make sure to use less starchy ones like white or Yukon gold hold their shape best. Red, fingerling, and new potatoes are also great options, and you can leave the skins on if you prefer.
• Make a stir fry. This spicy sauce is incredibly good with anything. Instead of using only potatoes, throw in a mix of bell peppers, mushrooms, baby corn, carrot, red onion, zucchini. Just cut the veggies into large chunks, similar to one another and cook in the skillet with the sauce.
• Don't overboil the potatoes, the skins will start to come off.

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How To Make Skillet Potatoes (Korean Style)

Spicy skillet potatoes aka Gamja Jorim is a deliciously flavorful Korean side dish that's quick and simple to make. Baby potatoes are boiled then braised in the skillet and coated in a sweet and spicy glaze. So good!

Course Main Course, Side Dish

Cuisine Korean

Keyword braised potatoes, gamja jorim, korean braised potatoes, korean potatoes, korean side dish, skillet potatoes, spicy potatoes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 244kcal

Author Julia | The Yummy Bowl

Ingredients

For Potatoes

• 1 ½ pounds baby potatoes
• 2 tablespoon vegetable oil or any neutral oil
• 1 tablespoon toasted sesame seeds
• green onions chopped for garnish
• 2 teaspoons lemon juice or vinegar for boiling potatoes
• salt to taste

For Sauce

• 3 tablespoon tamari sauce or regular soy sauce
• 2 tablespoon honey or maple or agave syrup
• 3 teaspoon garlic minced
• 1 teaspoon Gochugaru paste
• ½ tablespoon water

Instructions

• Mix all sauce ingredients in a bowl.
  3 tablespoon tamari sauce, 2 tablespoon honey, 3 teaspoon garlic, 1 teaspoon Gochugaru paste, ½ tablespoon water
• Season boiling water with salt and add lemon juice in a pot. Cook potatoes until tender (timing varies based on potato size), then drain and set aside. Lemon helps with potatoes texture, keeping them firm without falling apart or skins coming off.
  2 teaspoons lemon juice, salt to taste, 1 ½ pounds baby potatoes
• In a large skillet over medium heat, fry potatoes in oil until golden brown, about 5 minutes. Add sauce, simmer until thickened, stirring frequently for even coating, approximately 5 minutes.
• Remove from heat, stir in sesame seeds, garnish with green onions, and serve promptly.
  1 tablespoon toasted sesame seeds, green onions

Notes

• To Store. While ideally enjoyed fresh, these potatoes can be refrigerated in an airtight container for 3-4 days.
• To Reheat. Reheat in skillet with a little oil or butter or in the microwave. I like to make some extra sauce for serving.

Nutrition

Calories: 244kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 766mg | Potassium: 776mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6IU | Vitamin C: 35mg | Calcium: 48mg | Iron: 2mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Recipe adapted from Cookerru.

The post Spicy Skillet Potatoes (Korean Braised Potatoes) appeared first on The Yummy Bowl.

Making heart-shaped potatoes is totally optional but does add bonus points for presentation. Serve them at your next Date night or Valentine's day.

⭐ Looking for more air fryer sides? Try our cheesy Jalapeno Poppers, bacon Brussel Sprouts, and best Buffalo Cauliflower next!

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Cut the potatoes lengthwise about ¼ inches thick slices. Not very thin.

With a heart-shaped cookie cutter, cut out potato hearts. I used 2-inch cookie heart.

Place potatoes in a large bowl and toss in seasonings. Add olive oil and combine. 

Spray the air fryer tray lightly with oil before adding the seasoned potato slices.

Preheat the air fryer to 375 degrees Fahrenheit according to manufacturer instructions. Mine was about 5 minutes: Cosori 5.8 quart.

You could also use something like a Ninja Foodi with built-in air fryer function)

Place the potatoes in the basket in a single layer. Don't overcrowd the basket and cook in multiple batches.

Air fry potatoes at 375 degrees Fahrenheit for 10-11 minutes, turning the potatoes halfway through. Once the potato slices develop golden brown edges - they are done.

Serve as an appetizer with dipping sauces, as a side dish or for breakfast instead of hash browns.

📋 JULIA'S TIP To ensure you get crispy potatoes, you can take an extra step and soak the raw cut potatoes in cold water before patting them dry with a paper towel to season and air fry. BUT this is not essential with air fryer.

Tips

• You can use as little as 1 tablespoon of oil. I find the fries slightly crispier and flavorful when using more oil but you can get away with less if using air fryer.
• Fried food generally don't reheat well. But with air fryer you can reheat them once or twice more once they go cold. Reheat in a preheated air fryer at 375 degrees F for 3-5 minutes.
• Don't overcrowd the air fryer basket. Keep those slices separate to ensure even cooking and crispy exterior. 
• I didn't soak the potatoes but it may help to draw out the excess starch for more crisp results. However, I find that it is not that essential, especially when using an air fryer. Soak the fries in cold water for at least 20-25 minutes to 1 hour.
• Shake basket halfway through to help potatoes crisp up nicely.
• It’s good to season potatoes with salt before frying them, but you should also season them (preferably sea salt flakes) after frying, as this will help the potatoes to soak up even more flavor. 
• If you do multiple batches, keep the cooked potatoes warm in the oven while you work with the remaining batches.

📋 JULIA'S TIP While traditional fried food doesn’t reheat well, you can salvage leftover fried food by reheating it in an air fryer the same day once the food has become cold.

Serving Suggestions

Air fryer potato slices are the perfect side dish to your favorite main dish or as a choice of finger foods at parties and family gatherings.

Once they are getting cold you can quickly pop them back into air fryer and reheat once or twice. The only downside to serving these for a crowd is cooking them in smaller batches unless you using something like a french door or large family air fryers.

Potato dishes go with almost anything. We love to serve this side dish with our favorite main courses.

Make Ahead and Storing Instructions

Overall, leftover ‘’fried’’ foods don’t last in the fridge for too long. Nor do they taste great after reheating.

Make as much as you'd consume.

📋 JULIA'S TIP If you have leftover uncooked potato slices (with no seasoning or oil), submerge them in cold water and keep them refrigerated for up to 12-24 hours. This is also a great way to make ahead a bunch. 

More Air Fryer Recipes

Air fryer is my favorite thing lately, from my guest's favorite Air Fryer Nachos, Peanut Butter Cookies to Jalapeno Poppers. Anything can be done in air fryer, plus it reheats beautifully and tastes and looks like from the restaurant!

For a full collection hop on to our Air Fryer archives.

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Easy Air Fryer Potatoes (Heart Shaped Slices)

These easy air fryer potatoes are the new way to enjoy this delicious side dish. Say goodbye to convenient oven-baked potatoes that lack that signature crisp, and hello to a healthier and more appetizing alternative that's easy to prepare and is ready in minutes. With just a little oil you get a perfect crunchy exterior with fluffy potato inside.

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer sliced potatoes, heart shaped potato, sliced potatoes in air fryer

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 3 side portions

Calories 287kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 pounds larger Russet potatoes
• 1-2 tablespoons of olive oil or more if needed
• 1 teaspoon garlic powder for stronger flavor use 1 medium garlic clove, minced
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• 1 teaspoon salt or to taste
• ½ teaspoon paprika
• fresh thyme for serving
• black pepper to taste optional

Instructions

• Cut the potatoes lengthwise about ¼ inches thick slices. Not very thin. With a heart-shaped cookie cutter, cut out potato hearts. I used 2-inch cookie heart. This step is optional and you can simply leave the round slices as they are.
• Place potatoes in a large bowl and toss in seasonings. Add olive oil and combine. Spray the air fryer tray lightly with oil before adding the seasoned potato slices.
• Preheat the air fryer to 375 F according to manufacturer instructions. (Mine was 375 F for 5 minutes) Cosori 5.8 quart. You could also use something like a Ninja Foodi air fryer.)
• Place the potatoes in the basket in single layer. Don't overcrowd the basket and cook in multiple batches. Air fry potatoes at 375 degrees Fahrenheit for 10-11 minutes, turning the potatoes halfway through. Potato slices should have a golden brown edges once done cooking.
• Serve as an appetizer with dipping sauces, as a side dish or for breakfast instead of hash browns.

Video

Notes

You can use as little as 1 tablespoons of oil or use a little more. I find the fries slightly crispier and flavorful when using oil but you can use even less for an air fryer.
Fried food generally doesn’t reheat well. But with air fryer you can reheat them once if they got cold (on the same day of making). Reheat in a preheated air fryer at 375F for 3-5 minutes.

Nutrition

Calories: 287kcal | Carbohydrates: 56g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 17mg | Potassium: 1288mg | Fiber: 4g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 3mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Air Fryer Potatoes appeared first on The Yummy Bowl.

Gluten-Free Latkes are creamy potato pancakes with a pan-fried crispy exterior. It’s as if the hash brown and pancake decided to join culinary forces, resulting in this potato-rich pancake - a delicious addition to the breakfast table or to be served for brunch. 

Gluten Free Latkes Recipe

While traditional latkes have been around for quite some time as part of Jewish cuisine, I’ve made a few recipe tweaks, creating a gluten-free and ultra-smooth potato pancake that’s going to have you coming back for more in no time! Everything comes together in one bowl!

If you like recipes with potatoes be sure to check out my other recipes such as Homemade Parmesan Truffle Fries, Mashed Cauliflower and Potatoes, or simply type the word ''potato'' into the search bar.

How To Make Latkes

Add chopped potatoes and onions to the food processor. Pulse until smooth or leave a few chunks here and there.

It is totally up to you which texture you'd like in the end. Alternatively, you can use a box grater to medium grate the potatoes and onions (optional, these can be just diced very small too).

Place the potato mixture into a clean kitchen towel (or a fine mesh strainer or a cheesecloth) and squeeze all of the liquid into a large bowl.

Discard the liquid and keep the potato starch that you’ll find in the bottom of the bowl. It helps the potato pancakes stay together.

Add the drained potato mixture with starch to a large mixing bowl. Add flour, eggs, and seasonings. Stir to combine.

In a nonstick pan over medium-high heat add a little oil. Once the oil is sizzling hot, slowly drop 2 tablespoons of potato mixture into the pan.

Try a test latke first. I will always create a small latke first to assess and adjust the seasonings, mainly salt, if needed. This step is crucial!

Gently press down with the back of the spoon (instead of spreading the batter out, please see notes) and fry the pancakes for 2-3 minutes on both sides until crispy and golden brown.

Don’t overcrowd the pan, you’ll need to do it in batches. 

Don’t forget to wipe down the browned bits from the pan and add more oil if needed between the batches.

Transfer the cooked pancakes to a plate lined with paper towels to remove the excess moisture.

📋 PRO TIP: To avoid soggy latkes keep the cooked pancakes separate from each other either on a large platter or with some parchment paper and kitchen paper in between.

Traditional potato latkes are served with fresh herbs, sour cream or apple sauce. Any favorite sauce that you'd use for french fries will work too!

Common Readers Questions

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Gluten-Free Latkes (Potato Pancakes)

Gluten Free Latkes are delicious creamy on the inside with a pan-fried crispy exterior. It’s as if the hash brown and pancake decided to join culinary forces, resulting in this potato-rich pancake - a delicious addition to the breakfast table or to be served for brunch.

Course Appetizer, Side Dish

Cuisine American

Keyword gluten free latkes, gluten free potato pancakes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 pancakes

Author Julia | The Yummy Bowl

Ingredients

For Gluten free Latkes

• 4 large Russet potatoes roughly chopped
• 1 small brown onion roughly chopped
• 2 large eggs
• ¼ cup gluten free flour
• ¼ teaspoon garlic powder
• Salt to taste
• Black pepper to taste
• Cooking oil for frying

For serving

• Herbs Green onion, Dill, Parsley
• Sour cream

Instructions

• In a food processor add chopped potatoes and onions. Pulse until smooth or leave a few chunks here and there. It is totally up to you which texture you'd like in the end. Alternatively you can use a box grater to medium grate the potatoes and onions (optional, these can be just diced very small too).
• Place the potato mixture into a clean kitchen towel (or a fine mesh strainer or a cheese cloth) and squeeze all of the liquid into a large bowl. Discard the liquid and keep the potato starch that you’ll find in the bottom of the bowl. It helps the potato pancakes stay together.
• Add the drained potato mixture with starch to a large mixing bowl. Add flour, eggs, and seasonings. Stir to combine.
• In a nonstick pan over medium-high heat add a little oil. Once the oil is sizzling hot, slowly drop 2 tablespoons of potato mixture into the pan. Gently press down with the back of the spoon (instead of spreading the batter out, please see notes) and fry the pancakes for 2-3 minutes on both sides until golden brown and crispy. Don’t overcrowd the pan, you’ll need to do it in batches.
• Don’t forget to wipe down the browned bits from the pan and add more oil if needed between the batches.
• Transfer the cooked pancakes to a plate lined with paper towels to remove the excess moisture. PRO TIP: To avoid soggy latkes keep them separate from each other either on a large platter or with some parchment paper and kitchen pape in between.
• Traditional potato latkes are served with fresh herbs and sour cream. Any favorite sauce that you'd use for french fries will work too!

Video

Notes

• Oil - I generally use oils with high smoke points such as grapeseed or avocado oil.
• Little oil needed - We are not deep frying here and the method is similar to cooking the pancakes where only just a little oil or butter is needed.
• Oil temperature - It is important to find the right temperature as with very hot oil you'll not be able to spread or change the shape of the pancake at all. And with not enough hot oil the batter will spread out way too much.
• Storing instructions. These gluten-free latkes are best enjoyed right away. Keep the latkes warm in the oven while you finish the batches. Make as much as you'd consume but in case of leftovers keep them in the fridge for 2 days in an airtight container, separated with parchment paper or kitchen towels. For the freezer, tightly cover the pancakes with plastic wrap and store them for up to 2 months. Thaw and reheat in the oven or over low heat in the pan with a little butter.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

More Potato Favorites

The post Gluten-Free Latkes (Potato Pancakes) appeared first on The Yummy Bowl.

Creamy Au Gratin Potatoes - a traditional French side dish recipe that will complement any main course like pork, beef, poultry, and also seafood.

This cheesy recipe, similar to my salmon casserole is easy to make, requires super simple ingredients, and is loaded with plenty of cheesy and creamy flavors!

Luxuriously creamy and cheesy potato slices are baked until perfectly soft and topped with plenty of cheese and a hint of thyme.

Potato Gratin Recipe

For the recipe, there are two ways of making these baked potato slices. The first method - making the sauce base with heavy cream, cheese, and butter, and the second is making a flour-based roux and adding milk and cheese. 

But today we are going to make it with a gluten-free flour base and lots of cheese. The sauce is creamy, thick, and enough to cover the potatoes for a very luxurious creamy flavor.

Ingredients

• Potatoes - use starchy potatoes like Yukon, Russet, Idaho which are great for baking, mashing and deep frying. 

• The best cheese for potatoes au gratin - choose any good melting cheese like Mozzarella, Colby jack cheese or Cheddar types.

See all the ingredients in the recipe card below this post.

Instructions

Start by making the sauce (depending on how confident you are in the kitchen you can slice the potatoes before making the sauce). The key here is to preserve the precious starch in the potatoes, so for this recipe, you’ll need to wash and rinse the potatoes properly, then pat dry with a kitchen towel. After slicing them, I wouldn’t recommend adding them in a bowl of water like I usually do, but if you feel it’s taking longer to make the sauce, feel free to place the potato slices in a bowl of milk or cream.

Slicing the potatoes - I found that the best method is to use a food processor, the slices come out not very thin and not too thick, just perfect (about ⅛ inch thick). 

Alternatively, you can always use a mandolin or cut by hand (will take a while to cut to even-sized slices!).

For meal prep -  make the potatoes au gratin ahead, by keeping potato slices submerged in the cream and milk mixture the night before to prevent browning, all you’ll need to do the next day is the sauce and bake.

Preheat oven to 350 F.

Melt butter in a skillet/pan over medium heat. Add garlic and gradually add flour, constantly whisking at the same time until a roux has formed.

Stir in the milk slowly and whisk vigorously.

Finally add in the cheddar and whisk until the cheese is fully melted and set aside.

Layer the potato slices in an 8x12 or 9x13 inch dish (butter or spray with cooking spray prior), add the onion sliced in between. Sprinkle with salt, pepper, and dried thyme.

Pour the cheese sauce all over the potato slices, cover with foil and bake for 1 hour 15 minutes.

Remove the foil and top with mozzarella cheese and return to the oven until cheese is melted and bubbly, slightly browned. You can use the broiler method but be careful as the cheese can burn very quickly.

Tips

• Salt - in this recipe I added 1 teaspoon however for every person it’s different!

I am trying to decrease my salt consumption by adding less and less each time, and after tasting the final-cooked dish I can always add a little extra if needed so. And for that, I usually love adding (crushed) sea salt flakes instead of the regular salt!

Feel free to bump the salt to 2 teaspoon if in doubt.

• Thyme - sub to dried rosemary or add few fresh sprigs to the mix (just be careful and remove them when serving). Or if you not feeling the herbs, simply leave them out, but they add a little twist to the traditional potato au gratin recipe. 

• Paprika - sprinkle smoked or regular paprika powder over the potatoes just before adding the sauce. 

• Toppings - if you're in the mood, sprinkle with slightly cooked bacon pieces all over the potatoes in the last round of baking, just before topping with cheddar cheese. Alternatively, add uncooked small bacon slices between the potatoes along with the onion slices.

• If you are like me and love a little heat in your meals, add 1 teaspoon of chili flakes to the cooked sauce, right before topping the au gratin potatoes.

FAQs

• Can you freeze potato gratin? Best to be stored refrigerated, tightly sealed in a glass food container for up to a week tops. When ready to use, reheat in the oven (about 375 F for 20-40 min or less) until soft and creamy again. This creamy potato au gratin doesn't freeze really well, however, if you do need to freeze this, you can do so by transferring them in an airtight container and keep in the freezer for up to 2-3 weeks. 
• How do you keep potatoes au gratin from becoming watery? As I mentioned above, it is important to choose more starchy potatoes for this recipe as they hold their shape, don’t become watery, and are perfect for baking. 
• For the milk - use a full fat milk, nut milk or cooking cream for best results. 

Easy Potato Recipes

ALL SIDE DISH recipes.

Easy Creamy Dinner Recipe

• Creamy Chicken Enchilada Casserole

• Baked Taquitos

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Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes – a traditional French side dish recipe that will complement any main course like pork, beef, poultry, and also seafood. This recipe is easy to make, requires super simple ingredients, and is loaded with plenty of cheesy and creamy flavors!

Course Side Dish

Cuisine French

Keyword cheesy potato bake, gratin dauphinoise, potatoes au gratin

Prep Time 7 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 32 minutes minutes

Servings 6 side portions

Author Julia | The Yummy Bowl

Ingredients

For Potatoes

• 2 lb starchy potatoes cut into ⅛ inch thick slices
• 1 medium brown or red onion cut into thin circles

For Cheesy Sauce

• 3 tablespoon butter
• 5 tablespoon gluten-free flour blend
• 1 cup milk plant-based nut milk like almond is perfect
• ½ cup veggie or meat broth or bio bouillon cube dissolved in hot water according to instructions
• 1 ½ cup sharp cheddar cheese shredded
• 2 large garlic cloves minced or paste
• ½ teaspoon thyme dried (or dried rosemary)
• 1 ½ teaspoon kosher salt or add to taste up to 2 tsp
• ¼ teaspoon ground black pepper

Top with:

• ½ cup mozzarella cheese shredded
• 1 teaspoon fresh parsley chopped
• Thyme sprigs

Instructions

• Preheat oven to 350 F.
• Melt butter in a skillet/pan over medium heat. Add garlic and gradually add flour, constantly whisking at the same time until a roux has formed.
• Stir in the veggie broth, milk slowly and whisk vigorously.
• Finally, add in the cheddar and whisk until the cheese is fully melted and set aside.
• Layer the potato slices in an 8x12 or 9x13 inch dish (butter or spray with cooking spray prior), add the onion sliced in between. Sprinkle with salt, pepper, and dried thyme.
• Pour the cheese sauce all over the potato slices, cover with foil and bake for 1 hour 15 minutes.
• Remove the foil and top with mozzarella cheese and return to the oven until cheese is melted and bubbly, slightly browned. You can use the broiler method but be careful as the cheese can burn very quickly.

Video

Notes

• Potatoes - use starchy potatoes like Yukon, Russet, Idaho which are great for baking, mashing, and deep-frying. 
• Salt - in this recipe I added 1 teaspoon however for every person it’s different and some people like their food to have enough salt all the time. I am trying to decrease my salt consumption by adding less and less each time, and after tasting the final ready-cooked dish I can always add a little extra if needed so. Feel free to bump the salt to 2 teaspoon to be sure.
• Thyme - sub to dried rosemary or add few fresh sprigs to the mix (just be careful and remove them when serving). Or if you not feeling the herbs, simply leave them out, but they add a little twist to the traditional potato au gratin recipe. 
• Paprika - sprinkle the smoked or regular paprika powder over the potatoes just before adding the sauce. 
• Toppings - if you in the mood, sprinkle with slightly cooked bacon pieces all over the potatoes in the last round of baking, just before topping with cheddar cheese. Alternatively, add uncooked small bacon or ham slices between the potatoes along with the onion slices.
• If you're like me and love a little heat in your meals, add 1 teaspoon of chili flakes to the cooked sauce, right before topping the potatoes au gratin. 

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Creamy Au Gratin Potatoes appeared first on The Yummy Bowl.

An air fryer can halve your cooking time while delivering super crispy results, just like our air fryer fried chicken and zucchini fries.

Ingredients

• Potatoes - choose starchy Russet (Idaho) or red potatoes and Yukon golds for a creamier texture with a buttery flavor.
• Salt - sea salt or try this homemade celery salt instead.
• Olive oil - or your favorite cooking oil.

The full recipe and ingredients are in the recipe card below this post.

How To Make Air Fryer Baked Potato

Prep potatoes. Begin by scrubbing the potatoes under running water and then pat them dry with a towel.

Next, perforate the potatoes thoroughly using a fork, and gently massage them with oil while generously sprinkling salt all over.

Place the prepared potatoes into the air fryer basket. 

Air fry. Cook these potatoes in a basket-style air fryer at 390 degrees for about 30 minutes.

Afterward, flip the potatoes and continue cooking for an additional 5-15 minutes, adjusting the time based on their size. 

Check for doneness. You'll know they're ready when a fork easily glides through to the center.

The cooking time will depend on the size of the potato: smaller potatoes will cook faster, while larger ones may require a bit more time.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Baked Potato In Air Fryer

Meet the Air Fryer Baked Potato – it's crispy outside and fluffy inside, all with minimal effort. This quick and easy recipe uses just three ingredients, making it the ideal side dish. Thanks to the air fryer, you get perfectly even cooking and a wonderfully crispy seasoned skin without the long oven wait. No need to use foil or to microwave first!

Course Side Dish

Cuisine American

Keyword air fryer baked potato, baked potato in air fryer, cooking potatoes in air fryer, jacket potato

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 3 servings

Calories 207kcal

Author Julia | The Yummy Bowl

Ingredients

• 3 medium potatoes red or russet potatoes
• 1 teaspoon sea salt or to taste
• 1 tablespoon olive oil or use a cooking spray

Instructions

• Prep potatoes. Begin by scrubbing the potatoes under running water and then pat them dry with a towel. Next, perforate the potatoes thoroughly using a fork, and gently massage them with oil while generously sprinkling salt all over. Place the prepared potatoes into the air fryer basket.
• Air fry. Cook these potatoes in a basket-style air fryer at 390 degrees for about 30 minutes. Afterward, flip the potatoes and continue cooking for an additional 5-15 minutes, adjusting the time based on their size.
• Check for doneness. You'll know they're ready when a fork easily glides through to the center. The cook time will depend on the size of the potato: smaller potatoes will cook faster, while larger ones may require a bit more time. Use tongs to transfer the perfectly cooked potatoes to a plate.

Nutrition

Calories: 207kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 789mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

FAQs

More Easy Air Fryer Recipes

More Potato Recipes You’ll Love

Recipe inspired by Natasha's Kitchen.

The post Air Fryer Baked Potato appeared first on The Yummy Bowl.

Air Fryer is a game changer in the kitchen, we use it for just about everything! Some of my air fryer readers’ favorites include Garlic Butter Salmon and Zucchini Chips.

I've also shared my method for preparing Air Fryer Baked Potatoes, which is my preferred way to cook the potatoes for this recipe.

We love to serve these potato skins with all sorts of toppings from simple sour cream and green onions to jalapeños, healthy green goddess yogurt dip, tahini sauce, ranch dressing, buffalo sauce, blue cheese crumbles, or anything else you fancy!

Homemade Potato Recipes

Potatoes offer incredible versatility, and I've got some favorite recipes I'd like you to explore! They're a budget-friendly option for feeding a crowd.

Consider trying out these side dishes next to impress your family and friends:

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

To make it simple, I like to cook the potatoes in the air fryer. But I'll also mention other methods for you in the next section.

• Potatoes - For the fluffiest air fryer baked potatoes, opt for Russet (Idaho) potatoes known for their starchiness, or try red or Yukon gold potatoes for a creamier, buttery texture. Ensure your potatoes are of similar sizes and clean off any dirt from their skins. You can even mix Russets with yellow or sweet potatoes of similar size, making them all excellent choices for this dish.
• Cheese - Feel free to mix up the cheeses, we love melty cheese options such as Cheddar, Monterey Jack, Gouda, and Colby Jack Cheese.
• Bacon - Cooked and crumbled for serving along with a dollop of sour cream and green onions.
• Sour cream - Or you can use Greek yogurt.
• Salt and black pepper to taste.

Instructions

Take the halved cooked potatoes, and gently hollow out a small portion of the potato flesh to create a pocket.

Be careful not to remove too much since we intend to enjoy the potato itself. Repeat this process for all the potatoes.

Brush the olive oil evenly onto the surface of the potatoes, ensuring they are fully coated.

Sprinkle a bit of salt and black pepper onto the potato skins. If you like, you can also add some extra seasonings here such as ranch dressing seasoning.

Place the potato skins in single layer, with the skin side facing up, into the air fryer basket.

Set the temperature to 400 degrees Fahrenheit and set the timer for 5 minutes. Afterward, carefully remove the basket.

Fill the potato skin pockets with shredded cheese and bacon crumbles.

Close the air fryer basket and lower the temperature to 350 degrees.

• Related: Fried cabbage with bacon

Set the timer for 2 minutes (add an extra minute if necessary for extra crispy skin). Carefully take out the cheesy potato skins when done.

Add your preferred toppings, like sour cream and green onions, on top of the potato skins. Now, savor and enjoy!

📋 FLAVOR & TEXTURE - These potatoes have crispy skins and soft inside, cheesy and savory.

How To Cook Baked Potatoes

In Air Fryer - use my air fryer baked potato recipe here.

In the Microwave

To prepare potatoes in the microwave, start by piercing the potato with a fork.

Then, put the whole potatoes on a microwave-safe dish and microwave them for 5 minutes.

Flip the potatoes over and continue microwaving for an additional 7-8 minutes or until they are easily pierced with a fork.

Baked Potato In The Oven

For oven-baked potatoes, begin by piercing the potato with a fork.

Then, gently coat the potatoes with olive oil and season them with salt and pepper.

Lay the whole potatoes on a baking sheet.

Bake at 450 degrees Fahrenheit for 45-55 minutes, adjusting the time based on the size of the potato, until they're tender and perfectly cooked.

How to Reheat

Here's how to reheat potato skins:

Place them in the air fryer and cook at 350 degrees for 3-4 minutes. Add your favorite toppings if desired.

Tips

• If you like more cheese, increase the amount to ½ cups.
• Potato size. Opt for large potatoes, preferably russets, as they're sturdy and hold up well when baked.
• Cooling. Allow the potatoes to cool completely before cutting into them to prevent them from falling apart.
• Cutting technique. Slice lengthwise along the potato skin, then gently scoop out the potato's interior, leaving approximately a ¼-inch layer for stability.
• Use up the potato insides for mashed potatoes, creamy potato soup or savory pancakes.
• Make it sweet by using sweet potatoes.

Serving Suggestions

Transforming crispy potato skins into a satisfying meal is effortless with the addition of toppings. We love to serve them for holiday dinners along with green beans and pork.

Here are some great ways to load them up:

• Cheese sauce (vegan)
• Buffalo chicken dip - similar to my stuffed zucchini skins.
• Create pizza skins by adding mozzarella cheese, marinara sauce, pepperoni, and bacon bits.
• Taco potato skins - use this taco meat with my homemade taco seasoning for a delicious Mexican flavor.
• Chili - fill it up with your favorite chili recipe or try one of these: pumpkin chili, vegetarian chili or creamy chicken chili.
• Air-fried potato skins are the perfect appetizer or side dish for mains like this rump roast, tilapia, quick pork chops or holiday favorite pork tenderloin with berry sauce.

Freezing And Storing Instructions

How to Freeze Potato Skins

Follow the potato skin preparation instructions as directed, but refrain from adding sour cream or green onions on top. Let them cool completely.

Next, place the cooled potato skins into a freezer-safe bag or container, ensuring you remove any excess air. Store the potato skins in the freezer, where they will remain fresh for up to 6 months.

FAQs

Thinking About Dessert? Try These!

Favorite Air Fryer Recipes

Air fryer is hands down the quickest way to have a dinner ready in minutes.

You can cook, reheat your favorite foods, and make delicious desserts in it. Perfect for anything!

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Air Fryer Potato Skins With Cheese and Bacon

Create these scrumptious crispy Air Fryer Potato Skins from scratch in under 10 minutes using pre-cooked potatoes. Fill them with cheese, bacon, sour cream, and green onions for a delightful game day or party appetizer treat. Enjoy the easy preparation and deliciousness

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer potato skins, bacon and cheese potato skins, can you eat potato skins, crispy potato skins, homemade potato skins, how to make potato skins, potato skins in the air fryer, stuffed potato skins

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 366kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 large cooked russet potatoes cut in half, see notes
• ½ tablespoon olive oil
• pinch of salt
• pinch of pepper
• ⅓ cup freshly grated Colby jack or cheddar cheese
• 2 slices bacon cooked and crumbled
• sour cream for topping optional
• green onions for topping chopped, optional

Instructions

• Take the halved cooked potatoes, and gently hollow out a small portion of the potato flesh to create a pocket.
• Be careful not to remove too much since we intend to enjoy the potato itself. Repeat this process for all the potatoes.
• Brush the olive oil evenly onto the surface of the potatoes, ensuring they are fully coated.
• Sprinkle a bit of salt and black pepper onto the potato skins. If you like, you can also add some extra seasonings here such as ranch dressing seasoning.
• Place the potato skins in single layer, with the skin side facing up, into the air fryer basket.
• Set the temperature to 400 degrees Fahrenheit and set the timer for 5 minutes. Afterward, carefully remove the basket.
• Fill the potato skin pockets with shredded cheese and bacon crumbles.
• Close the air fryer basket and lower the temperature to 350 degrees.
• Set the timer for 2 minutes (add an extra minute if necessary for extra crispy skin). Carefully take out the cheesy potato skins when done.
• Add your preferred toppings, like sour cream and green onions, on top of the potato skins. Now, savor and enjoy!

Notes

• For this recipe, we used cooked whole potatoes. You have three options how to make them:
• In Air Fryer - use my air fryer baked potato recipe here.
• Microwave option - To prepare potatoes in the microwave, start by piercing the potato with a fork. Then, put the whole potatoes on a microwave-safe dish and microwave them for 5 minutes. Flip the potatoes over and continue microwaving for an additional 7-8 minutes or until they are easily pierced with a fork.
• Baked Potato In The Oven option - For oven-baked potatoes, begin by piercing the potato with a fork. Then, gently coat the potatoes with olive oil and season them with salt and pepper. Lay the whole potatoes on a baking sheet. Bake at 450 degrees Fahrenheit for 45-55 minutes, adjusting the time based on the size of the potato, until they're tender and perfectly cooked.
• Nutrition info is calculated without sour cream, green onions and salt.

Nutrition

Calories: 366kcal | Carbohydrates: 40g | Protein: 12g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 282mg | Potassium: 946mg | Fiber: 3g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 12mg | Calcium: 162mg | Iron: 2mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Recipe inspired by Domestic Superhero.

The post Air Fryer Potato Skins With Cheese and Bacon appeared first on The Yummy Bowl.

This article walks you through the different ways to avoid making runny sweet potato casserole as well as how to fix a runny sweet potato casserole if you run into this challenge!

Common Mistakes That Result In Runny Sweet Potato Casserole

Prevention is always better than cure, right? Before we dive into the ways you can fix a runny sweet potato casserole, it’s worth understanding the common mistakes people make that can lead to runny sweet potato casserole so that you can avoid this problem completely!

Here are the 12 most common mistakes that can create a runny sweet potato casserole:

📋Sweet Potato casserole can be made up to 4 days in advance and stored in the fridge, covered tightly with plastic wrap. You have the option of adding the marshmallow topping just before serving and heating it in the oven under broil. 

FAQs

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

More Cooking Tips

• How To Store Cabbage + Best Tips
• How To Clean Pumpkin Seeds
• How To Store Zucchini
• Can You Freeze Sweet Potato Casserole

The post 12 Mistakes That Ruin Sweet Potato Casserole appeared first on The Yummy Bowl.

Serve your baked sweet potatoes with your favorite toppings - a pat of butter, shredded cheese, sour cream, or freshly chives! It’s a satisfying and wholesome main course or a perfect side dish.

In case you are looking for next recipe to make with sweet potatoes try these ultra-creamy Whipped Sweet Potatoes.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

• Sweet potatoes - I’ve used sweet potatoes in this recipe but you can use other kinds of potatoes too. When choosing which potatoes to buy from the grocery store, keep the texture of potatoes in mind. The most crispy, fluffy potatoes are those that are high in starch and low in moisture like Russet Potatoes. While I’ve used large sweet potatoes, you may need to adjust the cooking time for smaller potatoes.  

• Oil - Extra virgin olive oil is a great choice for coating these sweet potatoes but you could also use vegetable oil, canola oil, avocado oil, or coconut oil. 

• Toppings - Keep your oven-baked sweet potatoes plain with just a little butter and kosher salt or add some other delicious toppings such as freshly chopped chives, shredded cheese, sour cream, or even top the potatoes with marshmallows and pop back into the oven for a few minutes to toast the marshmallows. 

Instructions

Preheat the oven to 425F.

Wash the potatoes with cold water and scrub (necessary step as we leave the skins on) and dry the potatoes with a paper towel or clean kitchen towel. 

Place the potatoes on a baking dish, baking tray, or sheet pan, lined with foil or parchment paper.

Pierce small holes with a large fork or a knife all around the potatoes. (4-5 places is enough).

Massage the potatoes with a little oil, and season with salt and pepper.

Bake for 30 minutes, then flip with kitchen tongs (carefully as the potatoes will be quite soft on one side) and bake for another 30 minutes.

Potatoes should be fork tender inside, which you can test with a knife.

Remove the whole sweet potatoes from the oven rack and let rest for 5 minutes.

Make a cut in the middle of potatoes with a pairing knife to open them, and top with butter, toppings and more salt and black pepper (I love to use sea salt flakes here).

Tips

• If you add shredded cheese as a topping to these baked sweet potatoes, ensure that you use freshly shredded cheese from a block instead of using pre-shredded cheese that often lacks fresh flavor and melting ability. 

• Make sure that your potatoes are firm and free of blemishes or sprouts. If your potatoes start to sprout after purchase, trim them off before baking. 

• Poke holes in the potatoes before baking. This helps with air circulation and so that the potatoes don’t burst while baking. You can use a fork to poke the holes. 

• As all ovens differ, use the cooking time as a guide and check the potatoes which should be soft with a crispy skin. If you can’t insert a fork into the potatoes with ease then they are not yet cooked through and require a longer cook time. 

• For ultra-soft baked sweet potatoes, wrap each sweet potato with aluminum foil before baking. 

• Selecting sweet potatoes that are of similar size will ensure all potatoes bake evenly. 

• If you don’t intend to eat the skins of your baked potatoes then it’s not absolutely necessary to oil and season the potatoes before baking. I do it because I enjoy eating the entire potato and the oil does a great job of adding some delicious crisp to the skin. 

• It’s a good idea to line your baking sheet with parchment paper or foil when baking the potatoes since the potatoes release liquid while baking which caramelizes and can stick to the tray. 

• An easy way to split the potatoes is to use a sharp knife for the initial cut and then carefully remove the skins with kitchen scissors. 

• Leftover baked sweet potato can be used in other recipes such as sweet potato shepherd's pie, sweet potato casserole, or other favorite sweet potato recipes.

• While I love my baked potatoes as a savory dish, you could also enjoy these sweet potatoes with maple syrup and brown sugar since sweet potatoes already have a natural sweetness.

Serving Suggestions

There are many options on what to serve with sweet potatoes.

• Veggies - Just about any vegetables will work well with the natural sweetness of the baked sweet potato. Think steamed or roasted vegetables such as beetroots, broccoli,

Salads such as Marinated Vegetable Salad and Beetroot And Feta Salad.

• Soups - Gluten Free Chicken Soup With Kale, Vegetarian Minestrone Soup.

• Sandwiches and Wraps - Crispy Chicken Ciabatta Sandwich, Crispy Chicken Wrap Recipe, Creamy Chicken Tacos, Chicken Crunchwrap Supreme.

• Seafood - Air Fryer Tilapia With Pesto, 2 minute Air Fryer Tuna Steak, Shrimp Scampi Without Wine, Mediterranean Salmon Salad.

• Meats - beef, pork or chicken. Asparagus And Cheese Stuffed Chicken Breast, Pork and Beef Meatballs With Tomato Sauce, Ground Beef and Cabbage.

Freezing And Storing Instructions

Store the baked sweet potato in an airtight container in the fridge for 1-2 days max. 

Reheat in oven or air fryer at temperature - 400 degrees Fahrenheit for 10 minutes.

I don’t recommend freezing these.

FAQs

Easy Side Dish Recipes

ALL SIDE DISH recipes.

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Easy Baked Sweet Potato

Baked sweet potato is one of the easiest meals you can make yourself! Simply wash and dry the root vegetables, massage some oil and light seasoning onto the skin and bake for an hour.

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 2 potatoes

Author Julia | The Yummy Bowl

Ingredients

• 2 larger sweet potatoes
• 2-3 tablespoons olive oil good quality olive oil
• sea salt to taste season generously
• ½ teaspoon black pepper or to taste
• butter for serving

Instructions

• Preheat the oven to 425F.
• Wash the potatoes with cold water and scrub (necessary step as we leave the skins on) and dry the potatoes with a paper towel or clean kitchen towel.
• Place the potatoes on a baking dish, baking tray, or sheet pan, lined with foil or parchment paper. Pierce small holes with a large fork or a knife all around the potatoes. (4-5 places is enough).
• Massage the potatoes with a little oil, season with salt and pepper.
• Bake for 30 minutes, then carefully flip the sweet potatoes (they will be soft) and bake for another 30 minutes. Potatoes should be fork tender inside, which you can test with a knife.
• Remove the whole sweet potatoes from the oven rack and let rest for 5 minutes. Make a cut in the middle of potatoes with a knife to open them, and top with butter, toppings. I love to use sea salt flakes and a little black pepper.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Gluten Free Potato Recipes

The post Easy Baked Sweet Potato appeared first on The Yummy Bowl.

What are truffles?

Truffles are a type of fungi that grows on the roots of trees. There are many different types of truffles, such as black and white truffles, Chinese truffles, summer truffles and winter truffles. In the wild, they're mostly eaten by squirrels and wild boar.

Ingredients for Homemade parmesan truffle fries recipe

Ingredients for Truffle Fries

• large potatoes (Russet preferred)
• parmesan cheese
• olive oil
• truffle oil
• fresh parsley, minced
• salt and pepper to taste

Ingredients for Truffle Fries Dipping Sauce

• greek yogurt
• garlic powder
• salt
• sweet paprika spice

How to make Homemade parmesan truffle fries

STEP 1

• Preheat oven to 450F.

• Cut potatoes into ¼-½ inch thick stripes. I recommend not removing the skin but it’s totally optional.  

• In a large mixing bowl combine fries, olive oil, salt, and pepper. Toss until evenly coated. 

STEP 2

• Transfer to a baking sheet lined with parchment paper greased priorly with olive oil.

• Spread the potatoes evenly leaving enough space between them, they should be apart and not touching each other. This will help for better airflow between them and result in crispy and not soggy fries.

• Bake for 30-35 minutes until golden and crispy.

STEP 3 - TRUFFLE FRIES DIPPING SAUCE

• While the potatoes are in the oven, prepare the dipping sauce. In a small bowl, mix greek yogurt, garlic powder, salt, and sweet paprika spice. Mix to combine all the ingredients and set aside.

STEP 4

• Gently transfer baked fries to a bowl, drizzle with Truffle Oil (or truffle zest powder) and toss until all the fries are covered in oil.

SERVE

Sprinkle some parmesan cheese, fresh parsley and serve while hot.

PRO TIPS

• For crispier fries, soak potatoes in water before baking, for about 15-30 minutes. 
• Parmesan - if you want parmesan to melt on the fries better, buy a whole piece of parmesan and grate it yourself instead of buying already grated one. I found that the already grated option doesn't melt so good on cooked food.

Tips for making homemade truffle fries

• Bake with the fries far apart on the baking sheet. Wonder why your fries are soggy? This is why. When spreading the fries on your baking sheet, keep the fries as far apart as possible. This allows for the best airflow between the fries and makes them crispy in the end. Simple, huh?
• Soak the fries in the water before baking. It helps the potatoes to remove the excess starch content and makes them crispier. Leave them in the water for about 30 minutes. 
• Organic nonsynthetic truffle oil - if you can find an organic and high-quality truffle oil then it’s amazing, but totally okay if a truffle powder is all you have. You can still use it and sprinkle over baked potatoes according to taste.

Choosing the right truffle oil and how can you tell if it’s real

Check the ingredients listed on the back to be sure real truffles were used in making the oil.

Real truffle oil is made from high-quality olive oil infused heavily with real pieces of truffles to give the oil their distinct taste.

Look for oils that are derived from natural ingredients, and avoid ones that mention "truffle aroma", "essence," or "flavor."

What else can you eat truffle oil with:

Many things and more!

sprinkle on popcorn.

• sprinkle over popcorn
• pasta dishes
• Mac n' Cheese. ...
• stir in sweet and mashed potatoes
• use as seasoning on pizza and flatbreads
• risotto
• roasted veggies.

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Homemade Parmesan Truffle Fries

Homemade Parmesan Truffle Fries - this recipe is so good, no frying involved, easy and quick! Paired with delicious healthy Sweet Paprika Dipping Sauce makes it a beautiful lazy evening dinner meal. 

Course Appetizer, Side Dish

Cuisine American, Italian

Keyword greek yogurt dipping sauce, healthy fries, homemade fries, homemade truffle fries, sweet paprika sauce, truffle fries, Truffle fries dipping sauce, Truffle fries recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 portions

Author Julia | The Yummy Bowl

Ingredients

• 2 large potatoes
• ½ cup grated parmesan cheese
• 1 tablespoon olive oil
• 2 tablespoon truffle oil
• 2 tablespoon fresh parsley minced
• salt and pepper to taste

For Dipping Sauce

• 2 tablespoon greek yogurt
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 ½ teaspoon sweet paprika spice

Instructions

• Preheat oven to 450F.
• Cut potatoes into ¼-½ inch thick stripes. I recommend not removing the skin but it’s totally optional.
• In a large mixing bowl combine fries, olive oil, salt, and pepper. Toss until evenly coated.
• Transfer to a baking sheet lined with parchment paper greased with olive oil prior. Spread the potatoes evenly leaving enough space between them, they should be apart and not touching each other. This will help for better airflow between them and result in crispy and not soggy fries.
• Bake for 30-35 minutes until golden and crispy.
• While the potatoes are in the oven, prepare the dipping sauce. In a small bowl, mix greek yogurt, garlic powder, salt, and sweet paprika spice. Mix to combine all the ingredients and set aside.
• When potatoes ready, gently transfer them to a bowl, drizzle with Truffle Oil (or truffle zest powder), and toss until all the fries are covered in oil. Sprinkle some parmesan cheese, fresh parsley, and serve while hot.

Notes

• For crispier fries, soak potatoes in water before baking, for about 15-30 minutes. 
• You can also use a Truffle Seasoning instead of truffle oil, just sprinkle it all over truffle fries and gently shake the fries for even coating. But I highly recommend investing in natural and a high quality Truffle oil for example like Urbani Organic Truffle Oil
• Parmesan - if you want parmesan to melt on the fries better, buy a whole piece of parmesan and grate it yourself instead of buying already grated one. I found, that it doesn't melt so good on cooked food.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Homemade Parmesan Truffle Fries appeared first on The Yummy Bowl.

These highly addictive tots will make you say goodbye to store-bought unhealthy tater tots!

Why it's yummy

• Fresh is always best - freshly made homemade tots taste way better than from the freezer aisle!

• Healthier - making these tots at home means you are controlling what ingredients go inside, no additives (xantham gum only). Although these tots are deep-fried you can choose which oil to use.

• Soft and fluffy on the inside and perfectly crisp on the outside.

• You can make these in an air fryer too! Below I'll explain how to easily make tater tots in air fryer, tater tots air fryer time and temp.

If you are looking for more potato recipes be sure to try these popular recipes next: Homemade Parmesan Truffle Fries, Potato Salad Without Eggs, Creamy Au Gratin Potatoes, Mashed Potatoes With Cream Cheese And Garlic, or simply type word ''potato'' into the search bar.

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Ingredients

• Potatoes - In the US use Russet potatoes (Idaho potatoes), these potatoes are high in starch and have low moisture content. Anywhere else in the world any starchy potato should work here. A starchy potato will make the tater tots exterior extra crispy but remain fluffy and tender on the inside. 

• Cheddar cheese - freshly grated block of cheddar will melt better than already grated store-bought. I used cheddar cheese but any other hard or semi-hard cheeses will work just fine here. Edam, Gouda, Gruyere. 

• Oil - Vegetable oil is the best oil for deep frying. Canola oil and peanut oil are other popular options. And you’ll need plenty. The tater tots should be fully submerged in the oil. For less oil, you can use a smaller pot. Alternatively, if you have a deep fryer this would be the best option.

• Chili flakes - use red chilin flakes or chili powder to add a little spicy zing to your homemade tater tots.

• Flour - helps to bind these gluten free tater tots even more (we only use a little here because most of the binding work is done by the par-boiled grated potatoes themselves). Choose your gluten-free brand but the most important thing is that it should have a thickener/stabilizer in it. Otherwise, you’ll need to add xantham gum or something similar to your flour mixture. I used my Gluten Free Flour Blend for this.

Instructions

Bring a large pot with salted water to a boil. Add peeled and washed potatoes, cover with a lid, and cook for 5-6 minutes. The potatoes need to be par-boiled (partially boiled).

Pour out the water and let cool completely, then transfer to the fridge for 10-15 minutes.

Grate the potatoes with a cheese grater into a large bowl. The potatoes should be ‘’medium’’ grated, not very thin (otherwise will turn into ''mashed potatoes'') but not very thick either.

Drain the excess water with a towel or fine mesh strainer or milk bag(Important!)

In the same bowl with potatoes add flour, cheese and spices. Mix gently.

Start shaping the potato mixture into cylinder ‘’tot’’ shapes. Tip: prepare a small bowl with water on the side to dip your fingers in it if the mixture gets too sticky. And it will be sticky and messy!

In a large skillet with deep bottom, heat up oil about (you should have about 3 inches of oil in the pan or use deep frying for this).

Once the oil is sizzling hot (measure with a kitchen thermometer, oil should be at 375 F), lower tater tot, one by one into oil, making sure they’re not touching each other. 

You’ll need to do it in batches. Fry the tots until golden brown on all sides, flipping them halfway through as needed.

Transfer to a plate lined with paper napkins to remove the excess oil.

Serve warm with your choice of dipping sauces. I am easy, I like to use ketchup!

Tips

• How long to cook tater tots in Air Fryer? - Preheat air fryer to 400 F (usually a setting in your air fryer and will take you about 4-5 minutes). Spray the tater tots with a little avocado oil (as far as I've researched avocado oil is the healthiest oil for frying and cooking overall), and spread them out in the air fryer basket. You'll have to do this in batches, they should have an inch between them. Season with salt and pepper and other spices if using and cook for 15 minutes at 400F. I recommend shaking the basket a few times during this period to ensure even frying. The result should be golden brown tater tots with a crispy exterior. Add extra minutes if you want crispier. This is my go-to air fryer that I use plus these air fryer basket liners.

• Squeeze out the excess moisture -  after grating the potatoes, take time to drain the potatoes from the extra moisture. You can do that with paper towels, a milk bag for example. 

• Wait until the oil in the pan is sizzling hot (measure with a kitchen thermometer, oil should be at 375 F) before submerging the tater tots in it.

• Things will get messy - shaping the tots is not the easiest thing in the world and not the hardest but it is a very messy job. You’ll need to clean your hands a couple of times while shaping the tots.

• Grater - I used a simple box grater and chose the cheese grater surface for this. I’m sure you know which one I mean! Grating the parboiled potatoes is another important step here that can mess everything up in seconds. If grated too thin and small will result in a very mushy and sticky consistency that makes it impossible to do anything with the potatoes. Grate too thick and you won’t be able to shape them together in ‘’tots’’ as grated bits will simply not stick to one another. 

• Frying - when submerging the tots in the oil for the first time, don’t attempt to move them right away even if they happened to be too close to each other. Don’t separate or touch them, as they may fall apart and shape will change. Do this in batches, slowly. Wait until they start to get golden brown in color and crisp, you may then flip them over gently.

• Overall suggestion - it may take a few trials and errors until you make the perfect tots but they are so worth it. It took me about 3 failed recipe tries to make the perfect ones, sometimes the reason was not properly parboiled potatoes, grated too thick or thin, and then simply rushing the whole deep-frying process.

Storing and freezing instructions

• To store. To serve gluten free tater tots later, you can keep them warm by covering with aluminum foil. They should remain warm for about 30 minutes. Fried food is not recommended to be stored for later consumption after that. The same goes for refrigerating fried foods. Not good!

• To freeze. Just like any other fried food, it is not recommended to freeze it at all. Make as much as you will eat. And if you need to freeze these, or simply make too much you can place the raw shaped tots onto a smaller baking sheet and keep them in a single layer, separate from each other. Place the whole tray into the freezer for up to 2-3 months. Then when ready, thaw until almost thawed and proceed with the recipe. For frying, these gluten free tater tots do not need to be completely thawed.

Serving Suggestions

• With plenty of dipping sauces - choose your favorite sauces here but I like to keep things simple and use high-quality ketchup, mayo, or sour cream/creme fraiche.

• Serve these tots as a snack or appetizer but best served together with the main course such as baked or fried fish, pork, chicken, beef. 

Choose your favorite and best sauce for tater tots and enjoy!

My dipping sauce recommendations:

• Simple Guacamole Recipe
• Homemade Buffalo Sauce

FAQ

I hope you'll enjoy these gluten free tater tots recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.

Thank you for reading,

Love,

Julia

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Gluten Free Appetizer Recipes

• Roasted Summer Squash Spread (Kabachkovaya Ikra)
• Gluten Free Latkes (Potato Pancakes)
• Grilled Vegetarian Tostadas
• Easy Pico De Gallo
• Cheesy Summer Squash Zucchini Bites

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Homemade Gluten Free Tater Tots

Perfectly crispy golden brown on the outside and tender soft inside, these homemade Gluten Free Tater Tots will become your new favorite snack! These highly addictive tots will make you say goodbye to store-bought unhealthy tater tots!

Course Appetizer

Cuisine American

Keyword gluten free tater tots, homemade tater tots, tater tots gluten free

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 18 tots

Calories 158kcal

Author Julia | The Yummy Bowl

Ingredients

• 5 medium russet potatoes peeled
• ⅓ cup sharp cheddar cheese freshly grated
• 1 tablespoon GF flour blend with xanthan gum
• Salt and pepper to taste
• Oil for frying
• ½ teaspoon chili flakes
• 1 teaspoon cornstarch

Instructions

• Bring a large pot with salted water to a boil. Add peeled and washed potatoes, cover with a lid, and cook for 5-6 minutes. The potatoes need to be par-boiled (partially boiled).
• Pour out the water and let cool completely, then transfer to the fridge for 10-15 minutes.
• Grate the potatoes with a cheese grater into a large bowl. The potatoes should be ‘’medium’’ grated, not very thin (otherwise will turn into mashed potatoes) but not very thick either. Drain the excess water with a towel or fine mesh strainer or milk bag (Important!)
• In the same bowl with potatoes add flour, cheese and spices. Mix gently.
• Start shaping the potato mixture into cylinder ‘’tot’’ shapes. Tip: prepare a small bowl with water on the side to dip your fingers in it if the mixture gets too sticky.
• In a large skillet with deep bottom, heat oil about (you should have about 3 inches of oil in the pan or use deep frying for this). Once the oil is sizzling hot (measure with a kitchen thermometer, oil should be at 375 F), lower tater tot, one by one into oil, making sure they’re not touching each other.
• You’ll need to do it in batches. Fry the tots until golden brown on all sides, flipping them halfway through as needed. Transfer to a plate lined with paper napkins to remove the excess oil.
• Serve warm with your choice of dipping sauces. I am easy, I like to use ketchup!

Video

Notes

• My Gluten free flour blend
• Squeeze out the excess moisture -  after grating the potatoes, take time to drain the potatoes from the extra moisture. You can do that with paper towels, a milk bag for example.
• Why do tater tots fall apart? The reasons for your tater tots falling apart are a ton. Not enough or too much ‘’par-boiled’’ potatoes, not enough flour, old or not good quality frying oil. Also when lowering the tots into frying pot/fryer make sure to do it slowly and apart from one another. Wait until the bottom will become firmer and golden brown and only then flip them over.
• How long does it take to fry tater tots? For homemade tater tots, it is very quick. If using enough oil, and heated to 375 F, It shouldn’t take you more than 2 minutes for a perfectly golden brown and crispy tater tot. 

Nutrition

Calories: 158kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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