Tag Archives: potatoes

Home Fries

Home Fries


Hope yours was great. We spent another New Year’s Eve with Anderson and Kathy, along with my best friend and MOH Devin, and feasted on carnitas tacos, chocolate-covered strawberries, and of course, champagne!

So let’s get to it… What are your resolutions for 2013?

Here are a few of mine in no particular order:

  1. Don’t become a bridezilla. No one likes a bridezilla.
  2. Do something every day that I can feel proud about (this can be anything from taking the stairs, to holding the door for someone, to choosing a salad over fried chicken, to not being a bridezilla (see #1))
  3. Eliminate all soda from my diet. This one should be fairly easy.
  4. Cut back on caffeine. This one will not be nearly as easy.
  5. Go to the gym at least twice a week for cardio and once a week for yoga or pilates.
  6. Save my pennies and bring lunch to work more often!!

But really, my resolutions should revolve around making more of these delicious home fries. I made these for New Year’s Day brunch- not a bad way to kick off 2013, don’t ya think?

Home Fries

You know what another resolution should be? Remembering the difference between hash browns and home fries. Well, it’s not that I don’t know the difference. It’s just that I literally ALWAYS say hash browns when I mean home fries, and vice versa. They really shouldn’t make two potato-based brunch dishes that both start with “H” and are two-word phrases.

Man are these puppies delicious. I followed the recipe over at Simply Recipes (adding some diced red peppers along with the onions for good measure), and they came out perfectly crispy and super flavorful. I highly recommend Elise’s method delicious homemade home fries- so head on over there and check the recipe out!

Happy New Year! and as always…

Happy Eating 🙂

Loaded Mashed Potatoes

Loaded Mashed Potatoes
I know, I know, it’s still summer. Who wants to eat hot potatoes when there’s so much fresh and cool fruit and vegetables to be had? But sometimes, you just need some comfort food. Something that screams cozy, happy, warm nights at home. Something that’s filling, something that’s wholesome. Something with roasted, garlic cheese and bacon in it.

Oh, that’s right. I’m not done with bacon just yet. And to add delight to deliciousness, we’re throwing roasted garlic and yummy sharp cheddar cheese in the mix. These are not your mother’s mashed potatoes. Or, maybe they are. No disrespect to her.

Start out with some delicious, yellow Yukon Golds. Add in some sweet, savory and rich roasted garlic. Shred in some cheeeeeese, and throw in that salty, crispy, and just dang delicious bacon. You got a party going!

Loaded Mashed Potatoes

And if you’re feeling guilty, add those chives up top! They count as vegetables here. I promise.

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Loaded Mashed Potatoes
Prep time

Cook time

Total time


Serves: 4

  • 4-5 cloves garlic, peel in tact
  • 1 tbsp olive oil
  • 1 tbsp kosher salt, divided
  • 4-5 Yukon Gold potatoes, scrubbed and peeled
  • ½ cup milk
  • 3 tbsp unsalted butter
  • ¼ cup sharp cheddar cheese
  • 4 slices bacon, chopped into ¼ inch bits (optional)
  • finely chopped chives, for garnish

  1. Preheat your oven to 350. In a small baking dish, add the unpeeled garlic cloves, olive oil, and half the salt. Toss to cover the garlic cloves in salt and oil. Cover the dish with foil and bake for 25-30 minutes, until delightfully roasted and yummy. Remove from the oven and let cool.
  2. Cut your peeled potatoes into 2-inch chunks. Place potato chunks into a large pot and fill with cold water just until it covers the potato chunks. Add the salt, and bring to a boil over high heat. Reduce heat to medium, cover and let simmer for 15 to 20 minutes. The potatoes are done when you can easily pierce a chunk with a fork.
  3. While the potatoes are cooking, heat up the milk and butter separately in the microwave or on the stove. You want the milk to be warm, and the butter to be melted. Now’s the time you’ll want to fry up your bacon bits in a frying pan, if you’re using them. I like my bacon crispy, but you can cook to whatever done-ness you prefer.
  4. When potatoes are done, drain into a colander. You want to let the potatoes to drain for a minute or two- boiled potatoes that sit in water can start to jellify and get swollen and weird. Who wants that?
  5. Return the potatoes to the pot, and lower the heat to low or medium low. Using a potato masher or potato ricer, start to mash the potatoes. Add the melted butter and warmed milk and stir it all up. Add the bacon bits, cheese, and roasted garlic (squeeze the cloves out of the peel first!). Give it all one more stir and salt to taste.
  6. Garnish with chives and serve!


Happy Eating 🙂

Hasselback Potatoes with Cheese

Seasoned Fanned Potatoes with Cheese

OMGah you guys. Coming up is a big milestone in totalnoms’ville- I’m hosting my very first Thanksgiving! I’m so excited, but also pretty nervous. Both of our parents are coming, as well as my man’s brother, sister-in-law and baby nephew. This will be the first big dinner in our new apartment, too- Not to mention, I’ll be planning and executing an entire meal for 8 people!

So, as you can tell, there’s a lot at stake here. Thanksgiving is my favorite holiday, foodwise. Not only do you get to eat massive amounts of turkey, there’s so much more- the appetizers, the desserts, and oh yeah, the side dishes. Keeping that in mind, I’m testing out a few potential candidates in anticipation of the big day. Continue reading

Potatoes au Gratin

potatoes au gratin

One of my boyfriend’s and my favorite things to get when we go to a steakhouse (besides the steak, duh) is potatoes au gratin. What’s not to love about thin-sliced potatoes that get crispy in the oven, between layers of decadent cheese sauce, creating a multitude of flavors and textures in each bite? That’s right, nothing.

When I tried to find a good recipe for this dish though, I could barely find anything that didn’t rely heavily on sticks of butter or cups and cups of heavy cream. However, after some serious sleuthing, I was able to uncover a recipe from one of my favorite healthy chefs on Food Network: Ellie Krieger. She always tries to bring a healthy twist to recipes, and this one is no exception. The best part: you don’t miss the extra fat and added calories at all! Continue reading