Colcannon (Irish Mashed Potatoes) – Self Proclaimed Foodie (Video)

Creamy mashed potatoes with sautéed cabbage, kale and green onions make this traditional Irish Colcannon recipe from Krissy over at Self Proclaimed Foodie a perfect dish for St. Patrick’s Day! You can learn more about Krissy here. This was our first try at this dish, but it won’t be our last!  They were perfect, and made everyday mashed potatoes even more flavorful.

I used my Deluxe Multi Cooker and my 5-qt. (4.7-L) Brilliance Nonstick Sauté Pan:

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more undercooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

5-qt. (4.7-L) Brilliance Nonstick Sauté Pan

One-Pot Meal Maker

Weeknights have met their match! This 5-qt. (4.7-L) saute pan has high walls, so it’s perfect for one-pot meals and skillet dinners for the whole family. It’s large enough to cook up to four chicken breasts at a time! The stainless steel handle and glass lid let you easily transfer this pan from the stove-top to the oven, and the helper handle gives you the support you need to avoid spills. It’s coated on the inside and outside with high-quality nonstick coatings, which helps food slide right out and makes cleanup a breeze.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Click here to get your Deluxe Multi Cooker and here to get your 5-qt. (4.7-L) Brilliance Nonstick Sauté Pan. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 3 pounds russet potatoes peeled and cut in half
  • 1 cup water for pressure cooker
  • 8 tablespoons salted butter
  • 1 cup buttermilk
  • 2 cups kale chopped, packed thick stems discarded
  • 2 cups green cabbage chopped

Instructions

Peel potatoes, slice in half.

Place the water in the inner pot of the Deluxe Multi Cooker. Add the potatoes to the Pressure Cooker Steamer Basket and place in the inner pot. Cook on CUSTOM for 20 minutes, press button to start.

Chop kale, green onions and cabbage. Melt butter in sauté pan over medium-high heat. Add in cabbage and kale, stir to coat in butter.  Let cook undisturbed for 5-10 minutes. Add in green onions, cook for 2-3 minutes more. 

When the potatoes are done, release pressure manually. Remove the water from the inner pot, and then place the warm potatoes into the inner pot.

Mash potatoes, add butter and buttermilk. Stir in sautéed vegetables.  Add salt and pepper, to taste. Serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Irish Colcannon (Mashed Potatoes) – Self Proclaimed Foodie (Video)

Creamy mashed potatoes with sautéed cabbage,kale and green onions make this traditional Irish Colcannon recipe a perfect dish for St. Patrick’s Day!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course potatoes, Side Dish
Cuisine Irish
Servings 8 servings
Calories 270 kcal

Ingredients
  

  • 3 lb russet potatoes peeled and cut in half
  • 1 cup water for pressure cooker
  • 8 tbsp salted butter
  • 1 cup buttermilk
  • 2 cups kale packed thick stems discarded
  • 2 cups cabbage chopped
  • 6 oz green onions sliced
  • salt and pepper to taste

Instructions
 

  • Peel potatoes, slice in half.
  • Place the water in the inner pot of the Deluxe Multi Cooker.Add the potatoes to the Pressure Cooker Steamer Basket and place in the inner pot.
  • Cook on CUSTOM for 20 minutes, press button to start.
  • Chop kale, green onions and cabbage.
    Melt butter in sauté pan over medium-high heat. Add in cabbage and kale, stir to coat in butter. Let cook undisturbed for 5-10 minutes. Add in green onions, cook for 2-3 minutes more. 
  • When the potatoes are done, release pressure manually. Remove the water from the inner pot, and then place the warm potatoes into the inner pot.
  • Mash potatoes, add butter and buttermilk. Stir in sautéed vegetables.

Notes

You can peel your potatoes ahead of time, up to 24 hours prior, and store them in cold water in your refrigerator.  This will prevent browning, and also remove some of the starch.
This recipe freezes well.  You can store any leftovers in a sealed container up to three days or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 270kcalCarbohydrates: 36gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 147mgPotassium: 900mgFiber: 4gSugar: 4gVitamin A: 2304IUVitamin C: 36mgCalcium: 126mgIron: 2mg
Keyword colcannon, colcannon Irish Mashed Potatoes, Irish, mashed potatoes
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Pierogi Casserole – Taste of Home (Video)

Tender lasagna with a filling of creamy cheeses, mashed potatoes, onions and spices, this pierogi casserole from Taste of Home is so full of flavor, perfect for a family gathering or anytime!! 

For this recipe, I used my Stone Rectangular Baker With Tray, along with our Three Onion Rub:

The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!

Shake on the flavor of yellow, red and green onions. Use in place of fresh onions. 1.3 oz. Gluten-free.

Click here to get your Stone Rectangular Baker With Tray  and here to get your Three Onion Rub today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 1 ½ cup onion, finely chopped
  • ¼ cup butter, cubed
  • 2 cups 4% cottage cheese, drained
  • 1 large egg
  • ¼ teaspoon Three Onion Rub
  • 3 cups mashed potatoes with added milk and butter
  • 1 1/3 cup grated cheddar cheese, divided
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 12 lasagna noodles, cooked and drained
  • Sour cream for topping
  • Chives for topping

Instructions

Chop onion, grate cheddar cheese; set both aside. 

Prepare mashed potatoes (if you need a recipe, see mine here).

Cook lasagna noodles according to package directions. Drain, then place in cold water until ready to use. 

Preheat oven to 350°F/175⁰C.

Melt butter in skillet over medium-high heat. Add onions, sauté until tender, about 5 minutes.  Remove from heat.

Mix together cottage cheese, egg and Three Onion Rub.

In another bowl, combine mashed potatoes and 1 cup cheddar cheese, salt and pepper. 

Place 4 lasagna noodles in bottom of Stone Rectangular Baker (3 lengthwise, one horizontal). Top with cottage cheese mixture, and four more noodles.  Top with potato-cheese mixture, remaining noodles and sauteed onions.  Cover noodles with remaining cheese. 

Cover and bake for 25-30 minutes, until heated through and cheese is melted.

Let stand for ten minutes prior to slicing and serving.  Top with sour cream and chives, if desired.

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Pierogi Casserole – Taste of Home (Video)

Tender lasagna with a filling of creamy cheeses, mashed potatoes,onions and spices, this pierogi casserole is so full of flavor, perfect for a family gathering or anytime!! 
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Course dinner, Lunch, Main Course, Side Dish
Cuisine Polish
Servings 12 servings
Calories 285 kcal

Ingredients
  

  • 1.5 cup onion finely chopped
  • ¼ cup butter cubed
  • 2 cups 4% cottage cheese drained
  • 1 large egg
  • ¼ tsp Three Onion Rub
  • 3 cups mashed potatoes prepared with milk and butter
  • 1 ⅓ cup grated cheddar cheese divided
  • ¼ tsp salt
  • tsp black pepper
  • 12 lasagna noodles cooked and drained

Topping

  • sour cream for topping; optional
  • chives for topping; optional

Instructions
 

  • Chop onion, grate cheddar cheese; set both aside. 
  • Prepare mashed potatoes (if you need a recipe, see mine)
  • Cook lasagna noodles according to package directions. Drain, then place in cold water until ready to use. 
  • Preheat oven to 350°F/175⁰C.
  • Melt butter in skillet over medium-high heat. Add onions, sauté until tender, about 5 minutes.  Remove from heat.
  • Mix together cottage cheese, egg and Three Onion Rub.
  • In another bowl, combine mashed potatoes and 1 cup cheddar cheese, salt and pepper. 
  • Place 4 lasagna noodles in bottom of Stone Rectangular Baker (3 lengthwise, one horizontal).
  • Top with cottage cheese mixture, and four more noodles.  Top with potato-cheese mixture, remaining noodles and sauteed onions.  Cover noodles with remaining cheese.  Cover and bake for 25-30 minutes, until heated through and cheese is melted.
  • Let stand for tenminutes prior to slicing and serving.  Topwith sour cream and chives, if desired.

Notes

This recipe freezes well.  You can store any leftovers in a sealed container up to three days or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 285kcalCarbohydrates: 36gProtein: 12gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 293mgPotassium: 304mgFiber: 2gSugar: 3gVitamin A: 295IUVitamin C: 14mgCalcium: 134mgIron: 1mg
Keyword Casserole, lent, pierogi
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Crispy Smashed Potatoes (Video)

Smashed potatoes that are both crispy AND fluffy?  Yes, PLEASE!!  Full of flavor, and oh-so-easy to make, try not to eat them all by yourself!  I wanted to try to make these potatoes using the Garlic & Herb Rub from Pampered Chef – it was such a hit, that they were devoured within minutes of coming out of the oven.  I will have to double this recipe for the hungry people in my family! 

While you can boil your potatoes first, I really like to use my Deluxe Multi Cooker to pressure cook the potatoes instead; this way, they are not sitting in water, which I feel results in a crispier outside, while still being fluffy on the inside.  Perfection! 

The key to getting the outside crispy is letting them cool on a rack for ten minutes after pressure cooking or boiling, in order to remove any water left on the potatoes.  The bonus in using the Deluxe Multi Cooker is that it is hands free cooking, leaving you to do something else while the potatoes are cooking in the first step.  Easy peasy! 

I used my Half Sheet Pan & Baking Rack Set to first cool the potatoes, then to roast them.  Not only do they crisp beautifully, but nothing sticks to this pan.

Here’s the info on these items:

Half Sheet Pan & Baking Rack Set

If you love easy, fast sheet-pan dinners, the Half Sheet Pan & Baking Rack Set is just what you need. By combining your sheet pan and rack, you’ll be able to cook meat more evenly, and vegetables and bacon will be crispier. You can also keep greasy foods out of the drippings while cooking.

Product Details

Half Sheet Pan

  • 12″ x 17″ x 1″.
  • Heavy-gauge aluminized steel resists corrosion and provides even heat distribution.
  • Conventional- and convection-oven safe.

Baking Rack

  • 16½” x 11¾” x 4½”.
  • Nonstick coating.
  • Legs fold for compact storage.
  • Also works as a cooling rack.
  • Oven-safe.

Garlic & Herb Rub

A fragrant combination of garlic, basil and rosemary that adds great flavor to grilled meats and is delicious as a dip with sour cream and mayonnaise. 1.9 oz. Gluten-free.

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more under-cooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

Product Details

  • 6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
  • Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
  • 16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
  • Built in carrying handles, hidden cord storage, and an on/off switch.
  • Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.

Click here to get your own Garlic & Herb Rub, here to get your Half Sheet Pan & Baking Rack Set, and  here to get the Deluxe Multi Cooker today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 2 pounds baby Yukon gold potatoes
  • 1 cup water
  • 2 tablespoons extra virgin olive oil, divided
  • 2 teaspoons Garlic & Herb Rub
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon freshly chopped flat Italian parsley, for garnish

Instructions

Place potatoes in steamer basket of the Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start.

Once timer goes off, release pressure and remove potatoes to cooling rack for 10 minutes.

Preheat oven to 425°F/220⁰C.

Pour olive oil on half sheet pan, spreading with brush to coat pan. Add potatoes to pan, then use potato masher or fork to gently smash potatoes down, but not to the point of being smashed apart.

Drizzle with the remaining olive oil, then sprinkle with the Garlic & Herb Rub, salt and pepper.

Bake for 25-35 minutes, or until crispy and golden.

Remove from oven, garnish with freshly chopped parsley, and serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

FEBRUARY – Hosts can earn 60% off STONEWARE!!

SALE ITEMS – The Deluxe Cooking Blender, Blender Accessories, the Manual Food Processor AND our Tastebuds Subscription are all on sale!!

GUESTS can earn the Skinny Scraper FREE with and $80 purchase, and BOTH the Skinny Scraper AND Donut Hole Pan FREE with a $100 purchase – plus FREE SHIPPING with any $150 purchase!!

Message me to place an order or to host – I would be thrilled to help you get some FREE and discounted!!

Crispy Smashed Potatoes

Smashed potatoes that are both crispy AND fluffy? Yes, PLEASE!!  Full of flavor, and oh-so-easy to make, try not to eat them all by yourself! 
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 249 kcal

Ingredients
 
 

  • 2 lb baby Yukon gold potatoes
  • 1 cup water
  • 1 tsp kosher salt
  • 2 tbsp extra virgin olive oil divided
  • 2 tsp Garlic and Herb Rub
  • 1 tsp kosher salt
  • ½ tsp Freshly Ground Black Pepper or to taste
  • 1 tbsp freshly chopped flat Italian parsley for garnish

Instructions
 

  • Place potatoes in steamer basket of the Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10minutes. Press button to start.
  • Once timer goes off, release pressure and remove potatoes to cooling rack for 10 minutes.
  • Preheat oven to 425°F/220⁰C.
  • Pour olive oil on half sheet pan, spreading with brush to coat pan. Add potatoes to pan, then use potato masher or fork to gently smash potatoes down, but not to the point of being smashed apart.
  • Drizzle with the remaining olive oil, then sprinkle with the Garlic& Herb Rub, salt and pepper.
  • Bake for 25-35 minutes, or until crispy and golden.
  • Remove from oven, garnish with freshly chopped parsley, and serve immediately.

Notes

If you like them very crispy, smash them down until they are less than 1/4 -inch thick.  I like mine to be crispy on the outside, but fluffy on the inside, so I prefer to smash them down just a little bit.  You decide!

Nutrition Estimate

Calories: 249kcalCarbohydrates: 43gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1247mgPotassium: 1007mgFiber: 5gSugar: 4gVitamin A: 306IUVitamin C: 49mgCalcium: 33mgIron: 2mg
Keyword crispy potatoes, potatoes, side dish, smashed potatoes
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Crispy Leaf Potatoes – Rasa Malaysia (Video)

I love it when I come across a recipe during my research that is not only incredibly simple, but also delicious and will dress up any table, no matter what the occasion.  These crispy leaf potatoes from Bee over at Rasa Malaysia are just such a recipe! You can learn more about Bee and her blog here. I’m only surprised that I had not heard of her before, she appears to be pretty famous! 

I cut the recipe down for our family by two thirds, and I used my 2- Qt. Enameled Cast Iron Baker AND, of course, the Rapid-Prep Mandoline:

Rapid-Prep Mandoline

Upright Mandoline

Our Rapid-Prep Mandoline lets you safely slice, dice, julienne, and french-fry cut fruits and veggies in seconds. Simply select your cut, adjust its thickness from 8 thickness settings, and get prepping. Our mandoline’s stainless-steel blade cuts through tough veggies, so you can transform a variety of ingredients into beautiful slices.

And, you can cut ingredients with confidence—our mandoline is designed to safely keep hands clear of blades. When you’ve finished prepping, you can store the food chute and food pusher in the food catch tray and fold it flat, though you’ll use it so often, you may want to leave it on your counter!

2- Qt. Enameled Cast Iron Baker

Enameled cast iron is the kind of cookware that will become a fixture at every special meal you bake—and that includes weeknight meals. This baker is beautiful so it’s ready to go directly from your stove (including induction) or oven to your table. You’ll reach for it again and again because it’s low maintenance and versatile.

This baker has a light-colored enameled interior which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. Cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready. 

Heat-safe up to 500°F (260°C), this pan is perfect for baking sides like vegetable casseroles, corn pudding, and stuffing.​ Its wide, shallow design makes lots of surface area for bubbly, cheesy browning in the oven. And, its shape lets you easily scrape food down the sides of the pan or flip food with a spatula. Say hello to perfect Scalloped Potatoes!

With the cooking traditions and durability of cast iron comes a certain weightiness. But not to worry—our bakers have two sturdy handles to help you lift and carry dishes from the oven right to your dinner table.

Product Details

  • Dishwasher safe for easy clean-up. Because the rim around the edge of the cast iron isn’t enameled, we recommend hand drying the baker when the cycle is finished to prevent rusting.
  • 12.5” x 8.54” (31.75 cm x 21.69 cm)
  • 2-qt., 8 cups (2 L)

Warranty

  • Lifetime guarantee

Click here to get your 2- Qt. Enameled Cast Iron Baker and here to get your Rapid-Prep Mandoline today, in time for the holidays.

Let’s jump right in!!

Ingredients

  • 3 lbs. Yukon gold potatoes
  • ½ cup (1 stick) unsalted butter
  • 1 teaspoon Kosher salt
  • ¼ teaspoon pepper, or to taste
  • 1.5 teaspoons fresh rosemary or oregano

Instructions

Preheat your oven to 400°F/205⁰C.

Chop fresh rosemary or oregano.

Peel potatoes, then slice using the Rapid-Prep Mandoline at the Full Slice setting at 1 mm. Dry the potato slices with a paper towel, and place in large bowl.

Toss with butter, salt, pepper and rosemary until fully coated.

Place potato slices upright in 2- Qt. Enameled Cast Iron Baker or other casserole dish.  Bake for one hour, or until potatoes are crispy and golden brown. 

Garnish with more fresh rosemary and oregano as desired. 

That’s it!  They were really easy to make and very delicious.  Next time, I think I will add in some freshly chopped garlic to add a different flavor.  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

DECEMBERHosts can earn ANYTHING item 60% off!!

Scan the QR code below to shop, and message me to host – I would be thrilled to help you get some FREE and discounted!!

Crispy Leaf Potatoes – Rasa Malaysia (Video)

Thinly sliced potatoes drenched in butter, lightly seasoned then baked until crispy, this recipe makes a simple side dish into something absolutely delicious and elegant!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Course holiday, Side Dish
Cuisine American
Servings 6 servings
Calories 311 kcal

Ingredients
  

  • 3 lbs Yukon gold potatoes
  • ½ cup unsalted butter, melted
  • 1 tsp kosher salt
  • ¼ tsp Freshly Ground Black Pepper
  • 1.5 tsp fresh rosemary or oregano

Instructions
 

  • Chop fresh rosemary or oregano.
  • Peel potatoes, then slice using the Rapid-Prep Mandoline at the Full Slice setting at 1 mm. Dry the potato slices with a paper towel, and place in large bowl.
  • Toss with butter, salt, pepper and rosemary until fully coated.
  • Place potato slices upright in 2-Qt. Enameled Cast Iron Baker or other casserole dish.  Bake for one hour, or until potatoes are crispy and golden brown. 
  • Garnish with more fresh rosemary or oregano as desired. 

Notes

This recipe is easily doubled or even tripled!

Nutrition Estimate

Calories: 311kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 403mgPotassium: 961mgFiber: 5gSugar: 2gVitamin A: 478IUVitamin C: 45mgCalcium: 32mgIron: 2mg
Keyword crispy potatoes, potatoes
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Buttery Herb Stuffing – How Sweet Eats (Video)

Made with fresh herbs, veggies and butter, this recipe from @howsweeteats is the BEST stuffing ever, no doubt about it! You may recall my other post reviewing a certain Burst Tomato and Burrata Pasta from Jessica over at How Sweet Eats. It was certainly the most delicious pasta dish, so much so that we have it several times a month, please do check that recipe out – after this, of course!

Since we have about 17+ people coming for Thanksgiving, I like to use our Stone Rectangular Baker With Tray for this recipe,  this way I can cover it with the tray whilst baking, and then use the warmed tray to bake my buttermilk biscuits at the same time, then use the tray to serve them afterwards!

Stoneware Baker With an All-in-One Lid, Cooking Tray, and Serving Tray!

The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!

Click here to shop for your baker and other Thanksgiving essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 1.5 lbs bread of choice, cubed (@14 cups) – slightly stale or toasted
  • 1 cup unsalted butter
  • 3 cups diced sweet onions
  • 2 cups diced celery
  • 6 cloves garlic, chopped
  • 1 teaspoon Kosher salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • 3 tablespoons chopped fresh sage, plus more for garnish
  • 3 tablespoons chopped fresh flat parsley, plus more for garnish
  • 3 tablespoons chopped fresh rosemary, plus more for garnish
  • 2 ½ cups chicken or vegetable stock
  • 2 large eggs, beaten

Instructions

Preheat oven to 350°F/180⁰C.

Slice bread into even cubes.  If bread is very fresh, toast in a 350°F/180⁰C oven for 15-20 minutes until lightly toasted. 

Chop onions, celery, garlic and herbs. Someone taught me to leave the root on the onion when dicing, which is very helpful, as you have something to hold onto.

Melt butter in large saucepan over medium heat.  Add in onions, celery, garlic, salt and pepper, stirring to combine.  Cook for 8-10 minutes, until vegetables have softened.  Add in sage, parsley and rosemary, cook one minute.  Add in one cup of the chicken or vegetable stock.

Beat the eggs, and combine with the remaining stock.  Add bread cubes and eggs/stock to vegetable mixture in saucepan, stirring well to combine.

Pour stuffing into Rectangle Stone Baker or another 9” x 13” pan.  Bake for 45-50 minutes, until cooked through and nicely browned on top.  If the top is browning too quickly, you may cover with Stoneware Tray while baking. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Buttery Herb Stuffing

Made with fresh herbs, veggies and butter, this recipe from @howsweeteats is the BEST stuffing ever, no doubt about it! 
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Course Side Dish, Thanksgiving
Cuisine American
Servings 8 servings
Calories 508 kcal