Easy and Delicious Recipes
Today, we will dive in and show you how to make Turmeric Paste. And take full advantage of the healing properties of turmeric’s healing power. Whether you use it in smoothies, turmeric golden milk, curries, or this homemade golden paste is much better than its Read More
Hello, it’s me, Sarah, from Cooking Frog. Today I’m going to share How to Make Chicken Minis just like Chick-fil-A makes them. Is bigger better? That does not seem to be true anymore. I mean, just look at the hamburger industry. Sliders, popularly referred to Read More
This vegetarian keto Zucchini and Spinach Lasagna is gluten-free and low-carb. It is made with skinny ricotta, tomato sauce, mozzarella, and zucchini noodles. How to make the perfect zucchini noodles? As you see, rather than lasagna noodles, I take advantage of zucchini noodles. So, how Read More
This Creamy Caramelized Onion Pasta starts with slowly cooked onions that turn soft, sweet, and deeply flavorful in the pan. Once cream, Parmesan, and chili oil are added, they turn into a smooth, savory sauce that coats every piece of pasta beautifully. It’s an easy Read More
Soft, pan-cooked potato flatbread is one of those simple recipes that turns basic ingredients into something seriously good. The potatoes make the dough tender, the cheese adds a little richness, and the parsley, garlic, and pepper give it more flavor than plain flatbread. You can Read More
These crispy potato balls are the kind of snack that disappears fast. They’re crunchy on the outside, soft and fluffy in the middle, and packed with savory seasoning in every bite. Serve them hot with a spicy sriracha mayo and they work just as well for parties, movie nights, or a side dish that feels a little more fun than regular potatoes.
3 medium potatoes, about 1.3 pounds (600 g)
3 tbsp cornstarch
2 tbsp dried oregano
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1/2 tsp ground cumin
2 tbsp chopped fresh parsley, plus more for garnish
Salt, to taste
Freshly ground black pepper, to taste
Neutral oil, for frying
1/2 cup mayonnaise
1/2 cup sriracha sauce
Peel the potatoes and cut them into medium chunks so they cook faster and more evenly. Add them to a pot of cold salted water and bring to a boil. Cook until the potatoes are very tender and easy to pierce with a fork, about 15 to 20 minutes.
Drain them well, then let them sit in the colander for 2 to 3 minutes so excess moisture can evaporate. This step matters because wetter potatoes make a softer mixture that’s harder to shape.
Transfer the hot potatoes to a large bowl and mash until mostly smooth. A few tiny lumps are fine, but you don’t want big chunks.
Add the cornstarch, oregano, garlic powder, onion powder, smoked paprika, cumin, chopped parsley, salt, and black pepper. Mix until everything is fully combined and the mixture starts to feel like a soft dough.
If it feels too loose or sticky to shape, let it cool for a few minutes first. As it cools, it will firm up a bit.
Once the mixture is cool enough to handle, scoop out small portions and roll them into balls. Aim for roughly walnut-sized pieces so they fry evenly.
Place them on a tray or plate as you go. If the mixture sticks to your hands, lightly oil your palms or chill the mixture for 10 to 15 minutes before shaping.
Pour neutral oil into a deep pan or pot so there’s enough depth for the potato balls to float and fry evenly. Heat the oil over medium heat to 350°F (175°C).
If you don’t have a thermometer, test with a small piece of the potato mixture. It should sizzle right away and slowly rise to the surface without browning too fast.
Carefully lower the potato balls into the hot oil in batches. Don’t overcrowd the pan or the oil temperature will drop.
Fry for 3 to 5 minutes, turning occasionally, until they’re deep golden brown and crisp all over. Transfer them to a plate lined with paper towels or a wire rack.
While they’re still hot, sprinkle with a little extra salt if needed.
In a small bowl, stir together the mayonnaise and sriracha until smooth and evenly mixed.
Serve the crispy potato balls hot with the sriracha mayo on the side. Finish with extra chopped parsley if you want a little fresh color on top.
Save this one for later — these crispy potato balls are too good to lose. Pin the image below to your Pinterest board so it’s there when you need an easy, crunchy snack idea.
Let the potatoes dry out a little after draining. Too much moisture makes the mixture softer and less crisp after frying.
Mash while the potatoes are still hot. It gives you a smoother mixture and helps the seasonings blend in better.
Don’t make them too large. Smaller potato balls fry more evenly and get crisp all the way around.
Fry in batches. Crowding the pan drops the oil temperature and can make them greasy instead of crisp.
Keep the heat steady. If the oil is too hot, they brown too fast before the outside fully crisps. If it’s too cool, they soak up more oil.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer until hot and crisp again. The microwave works, but the outside won’t stay nearly as crunchy.
For make-ahead prep, shape the potato balls and refrigerate them on a tray until you’re ready to fry.
These Japanese extra long fries are crisp on the outside, soft in the middle, and made from a seasoned potato dough that gets chilled, cut into long strips, and fried until golden. They’re fun, different from regular fries, and easy to dress up with mayo, Read More
Sweet roasted cherry tomatoes, soft garlic, butter, and fresh basil turn into a silky sauce that clings to every strand of pasta. The tomatoes bring brightness, the butter smooths everything out, and a small splash of balsamic gives the whole dish a deeper, richer finish. Read More
Crunchy smashed cucumbers, sharp red onion, and toasted sesame—shaken in a jar with a bold dressing that’s salty-sweet, tangy, and a little smoky from pepper paste. This Korean cucumber salad is the kind of side dish that accidentally becomes the main event (especially next to grilled meat, rice bowls, or noodles).
Salad
2 large cucumbers (or 4–5 Persian cucumbers)
1/4 medium red onion, thinly sliced
1–2 tbsp toasted sesame seeds (white or mixed)
Dressing
1 small garlic clove, finely grated (or minced very small)
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp chili oil (more to taste)
1 tbsp agave or honey
1 tbsp pepper paste (see note)
1/4 tsp black pepper (optional)
Pinch of salt only if needed (pepper paste + soy can be salty)
Pepper paste note: If you don’t have gochujang (Korean pepper paste) use whatever you have (e.g., roasted red pepper paste, ajvar-style paste, or a thicker pepper spread). If it’s very thick, thin it with 1–2 tsp water so it shakes/mixes easily.
Add sesame seeds to a dry pan over medium heat. Shake/stir until they smell nutty and look slightly deeper in color, 60–90 seconds. Pour out to cool.
Trim the ends. Place cucumbers on a cutting board and lightly smash with the flat side of a knife or a rolling pin—just enough to crack and split them.
Cut into bite-size pieces (roughly 1-inch / 2–3 cm). The messy edges are what hold the dressing.
In a large jar with a lid, add garlic, soy sauce, rice vinegar, chili oil, agave/honey, and pepper paste.
Close the lid and shake hard for 10–15 seconds.
If the pepper paste sticks to the bottom, add 1–2 tsp water and shake again.
Add smashed cucumbers and sliced red onion to the jar. Close and shake until everything is glossy and coated.
Pour into a bowl (or eat straight from the jar). Sprinkle toasted sesame seeds on top.
Taste. If you want it:
tangier: add a splash more vinegar
sweeter: add a small drizzle of honey/agave
hotter: add more chili oil
saltier: a tiny splash more soy sauce (usually better than adding salt)
That crunch and chili oil combo is hard to forget—pin the image below so you can make it the next time cucumbers are in your fridge.
Watery cucumbers? If you’re using big cucumbers, you can scrape out the seedy center, or let the smashed pieces sit with a pinch of salt for 5–10 minutes, then drain before shaking.
Garlic intensity: Grating makes it punchier. If you want it milder, mince and use half a clove.
Pepper paste thickness matters: If it’s dense like a spread, it needs a teaspoon of water to turn into a shakeable dressing.
Best texture: Let it sit 5 minutes after shaking so the onion softens slightly.
This mango sorbet is simple, bright, and exactly the kind of dessert that works when you want something cold and refreshing without a long ingredient list. The mango is cut fresh, frozen until firm, then blended with honey and lime juice until smooth. That short Read More
Some recipes are good because they’re complicated. These smashed potatoes are good for the opposite reason. You boil them, smash them, roast them until the edges get crisp, then finish them with roasted garlic herb butter. That’s it. The inside stays soft, the outside gets Read More
Roasted sweet potatoes are one of those sides that never stay on the table for long, especially when they come out of the oven with browned edges, warm spices, and just enough caramelization to make every bite better than the last.
This version keeps things simple but gives the sweet potatoes more flavor with olive oil, paprika, cumin, garlic, cinnamon, chili powder, and a little brown sugar to help everything roast up beautifully. They’re easy enough for a weeknight dinner, but they also look and taste good enough to serve with a bigger spread when you want something a little more special.
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
3/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1 tablespoon light brown sugar
1. Preheat the oven.
Preheat your oven to 425°F (220°C).
2. Prep the sweet potatoes.
Peel the sweet potatoes and cut them into 1/2-inch cubes. Try to keep the pieces close in size so they roast evenly and finish at the same time.
3. Season everything.
Place the sweet potato cubes in a large bowl. Add the olive oil, salt, black pepper, chili powder, paprika, cumin, garlic powder, cinnamon, and brown sugar. Toss well until the sweet potatoes are evenly coated and no dry spices are left sitting at the bottom of the bowl.
4. Spread them out.
Transfer the sweet potatoes to a large sheet pan and spread them into a single layer. Make sure the pieces are not piled on top of each other. Space helps them roast and brown instead of turning soft and steamy.
5. Roast until tender and caramelized.
Roast for 27 to 35 minutes, flipping every 10 to 15 minutes, until the sweet potatoes are tender inside and browned on the edges. The brown sugar will help them develop deeper color as they roast.
6. Serve hot.
Serve right away while they are hot and caramelized, with the edges at their best.
Love a side dish that’s simple but still feels worth making? Pin the image below to your Pinterest board so these roasted sweet potatoes are easy to find the next time you need them.
Cut the sweet potatoes evenly
Try to keep the cubes close in size so they roast at the same pace. If some pieces are much smaller, they can brown too fast before the larger ones are tender.
Do not overcrowd the pan
Spread the sweet potatoes out in a single layer with a little space between them. If they are too close together, they will steam instead of roast, and you will miss out on those caramelized edges.
Coat them well
Toss the sweet potatoes thoroughly with the olive oil, spices, and brown sugar so every piece is evenly covered. This helps with both flavor and color.
Let them roast undisturbed between flips
Flip the sweet potatoes during baking, but do not move them around too often. Leaving them in place for a while helps them develop better browning.
Watch them near the end
Because of the brown sugar, they can go from nicely caramelized to too dark pretty quickly in the last few minutes. Start checking for doneness around the 27-minute mark.
Store leftovers the right way
Let the sweet potatoes cool completely, then transfer them to an airtight container and refrigerate for up to 4 days. If they are still warm when stored, they can trap moisture and turn soft faster.
Reheat for the best texture
To bring back some of the roasted edges, reheat them in the oven or air fryer instead of the microwave. The microwave works, but it will make them softer.
Make them ahead if needed
You can peel and cube the sweet potatoes ahead of time, then keep them in cold water in the fridge for several hours. Just dry them very well before seasoning and roasting so they brown properly.
There’s a certain kind of magic that happens when garlic cooks slowly in oil. Not sautéed, not browned—just gently baked until every clove turns soft enough to crush with the back of a spoon. The flavor goes from sharp to sweet and almost buttery, and Read More
This Creamy Caramelized Onion Pasta starts with slowly cooked onions that turn soft, sweet, and deeply flavorful in the pan. Once cream, Parmesan, and chili oil are added, they turn into a smooth, savory sauce that coats every piece of pasta beautifully. It’s an easy Read More
Sweet roasted cherry tomatoes, soft garlic, butter, and fresh basil turn into a silky sauce that clings to every strand of pasta. The tomatoes bring brightness, the butter smooths everything out, and a small splash of balsamic gives the whole dish a deeper, richer finish. Read More
Aglio e olio is usually the “pan + sliced garlic + olive oil” situation—but this roasted version is the one I make when I want the flavor to feel deeper and a little more luxurious. Roasting the garlic in olive oil turns it sweet and Read More
These homemade chicken nuggets are the kind you make once and then keep thinking about. They’re crispy on the outside, juicy in the middle, and have that real nugget texture because the chicken is blended, shaped, and frozen before frying. The cornstarch step helps them Read More
If you’ve got 25 minutes and one piece of meat, you’ve got dinner. That’s the whole pitch of this air fryer pork tenderloin. You whisk a quick honey-Dijon rub, coat the pork, and let the air fryer handle the rest while you deal with literally Read More