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
These cabbage steaks are seared until golden on both sides, then finished in a creamy mushroom sauce with onions, garlic, Parmesan, and a little chili crisp. The cabbage turns tender in the middle but still holds its shape, while the sauce brings a rich, savory Read More
This Creamy Lemon Pasta is simple, bright, and creamy without using heavy cream. The sauce is made with butter, olive oil, fresh lemon, Parmesan, basil, and starchy pasta water, so it coats the spaghetti in a light, glossy finish. For extra lemon flavor, a few Read More
These crispy pan fried baby potatoes are cooked in one pan until the centers are soft and creamy and the outside turns golden and crisp. They’re finished with butter, smoked paprika, fresh herbs, chili oil, and a cool garlic sour cream sauce.
This recipe is simple, but the method makes a big difference. The potatoes cook first in a little water until tender, then the water evaporates and the same pan turns into a skillet for crisping them in olive oil and butter. No draining, no roasting tray, and no extra pot.
The result is a side dish that tastes buttery, garlicky, a little smoky, and fresh from the herbs. Serve these potatoes with chicken, steak, burgers, grilled meat, eggs, or as a warm appetizer with the creamy garlic sauce underneath.
1 1/2 lb baby Yukon gold potatoes
Water, enough to barely cover the potatoes
1/4 cup extra virgin olive oil, divided
1 tbsp butter
3/4 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp chili flakes
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh dill, chopped
1 tsp fresh parsley, chopped
3/4 cup sour cream
2 tbsp mayonnaise or Greek yogurt
1 small garlic clove, finely grated
1 tsp lemon juice
Salt and black pepper, to taste
3 tbsp chili oil
Extra chopped parsley and chives
Add the potatoes to a wide skillet or sauté pan. Pour in just enough water to barely cover them.
Cover the pan with a lid and bring the water to a boil over medium-high heat. Once boiling, remove the lid and let the potatoes cook until fork-tender, about 18–20 minutes.
By the end, most of the water should be gone. If the potatoes are tender but there is still too much water in the pan, carefully pour off the excess. If the pan dries out before the potatoes are soft, add a small splash of water and keep cooking.
Add 2 tablespoons of olive oil and the butter to the pan with the cooked potatoes.
Cook over medium heat for 10–12 minutes, turning the potatoes every few minutes, until the skins are golden, blistered, and crisp in spots.
Do not stir constantly. Letting the potatoes sit against the hot pan for a minute or two at a time helps them brown properly.
Sprinkle the potatoes with salt, black pepper, smoked paprika, and chili flakes.
Toss for about 1 minute, just until the spices coat the potatoes and warm through in the oil. Keep the heat at medium so the paprika does not burn.
Add the thyme, rosemary, dill, and parsley.
Toss for another 30 seconds, just until the herbs smell fragrant and still look fresh. Turn off the heat.
In a small bowl, mix the sour cream, mayonnaise or Greek yogurt, grated garlic, lemon juice, salt, and black pepper.
Taste and adjust with a little more salt or lemon juice if needed.
Spread the garlic sour cream sauce onto a serving plate.
Pile the hot crispy potatoes over the sauce, drizzle with chili oil, and finish with extra parsley and chives.
Serve right away while the potatoes are hot and crisp.
Love crispy, buttery potatoes? Save this one to your Pinterest board so you don’t lose it.
Use a wide pan so the potatoes have space to crisp instead of steam.
Baby Yukon gold potatoes work best because the skins get golden while the inside stays creamy.
Do not add the paprika too early. It can burn if it sits in the hot oil for too long.
For more crispy edges, gently press a few potatoes with the back of a spoon before frying.
Fresh herbs should go in at the end so they stay bright and do not turn bitter.
These potatoes are great with grilled chicken, steak, pork chops, burgers, roasted meat, eggs, or a simple salad. They also work as an appetizer if you serve them on a large plate with the garlic sour cream sauce underneath.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat them in a skillet over medium heat with a small drizzle of oil until warmed through and crisp again. You can also reheat them in the air fryer at 375°F for 4–6 minutes.
The microwave works for warming them, but the potatoes will lose most of their crispness.
This Creamy Street Corn Cucumber Salad is cold, crunchy, smoky, and a little tangy, with smashed cucumbers, charred corn, onion, dill, garlic, and a creamy chili-seasoned dressing. The cucumbers are lightly smashed instead of neatly sliced, so the dressing catches in all the rough edges, Read More
These crispy potato cups are a fun little appetizer with golden smashed potato edges, a creamy roasted garlic pesto filling, and a fresh tomato bruschetta topping. They look fancy, but the method is simple: boil the potatoes until tender, press them into a muffin tin, Read More
Korean popcorn chicken is the kind of crispy, saucy chicken that disappears fast. The pieces are small enough to stay crunchy, but juicy inside, and the sauce gives you that sticky sweet, spicy, garlicky finish without making the recipe feel complicated.
This version can be fried for the best crunch, or made in the air fryer when you want something a little lighter. Serve it over rice, pile it into a bowl, or put it out as a snack-style dinner with extra sesame seeds and green onions on top.
2 lb boneless chicken thighs or chicken breasts, cut into 1-inch pieces
2 large eggs
2 tablespoons rice vinegar
6 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon gochugaru, optional
1/4 cup cornstarch
1/2 cup all-purpose flour
Neutral oil, for frying or brushing
1 1/2 tablespoons gochujang
3 tablespoons ketchup
4 garlic cloves, minced
1 1/2 tablespoons honey
3 tablespoons butter
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons sesame seeds
1 teaspoon gochugaru, optional
Cooked jasmine rice
Sesame seeds
Sliced green onions
Add the chicken pieces to a large bowl with the eggs, rice vinegar, minced garlic, ginger, garlic powder, onion powder, salt, black pepper, and gochugaru if using.
Mix until every piece is coated. Let it sit for at least 15 minutes, or up to 1 hour if you have time. The chicken will still work with a short marinade, but a little resting time gives it better flavor.
For fried popcorn chicken, add the cornstarch and flour directly into the bowl with the marinated chicken. Mix until the coating turns thick, sticky, and clings to the chicken. It should look a little shaggy, not dry and powdery.
For air fryer popcorn chicken, mix the cornstarch and flour in a separate bowl. Lift the chicken pieces from the marinade, let the extra drip off slightly, then toss them in the dry coating. Press lightly so the coating sticks.
Heat 2–3 inches of neutral oil in a heavy pot to 350°F.
Fry the chicken in batches for 6–7 minutes, or until golden, crisp, and cooked through. Do not overcrowd the pot, or the coating will soften instead of crisping.
Transfer the fried chicken to a wire rack while you cook the remaining batches.
Lightly oil the air fryer basket. Arrange the coated chicken in a single layer, leaving space between the pieces. Brush or spray the tops with oil.
Air fry at 375°F for 8 minutes, flip, then cook for another 6–8 minutes, or until crisp and cooked through. Work in batches for the best texture.
In a skillet over medium-low heat, add the gochujang, ketchup, garlic, honey, rice vinegar, soy sauce, sesame oil, sesame seeds, and gochugaru if using.
Stir and let it gently simmer for 1–2 minutes, just until glossy and fragrant. Add the butter and stir until melted. Remove from the heat so the sauce does not over-thicken.
Add the crispy chicken to the sauce and toss quickly until coated. For lighter saucing, place the chicken in a bowl and spoon in just enough sauce to coat it.
Serve over jasmine rice and finish with sesame seeds and sliced green onions.
Love this Korean Popcorn Chicken? Save the image below to your Pinterest board so you can find it again when a crispy, sticky chicken craving hits.
Chicken thighs stay juicier, but chicken breasts work well if you do not overcook them.
For the crispiest fried version, keep the oil close to 350°F and fry in small batches.
If the sauce feels too thick, add 1–2 teaspoons of water and stir it over low heat.
Toss the chicken with the sauce right before serving. Once coated, it will still taste great, but the crust will slowly soften.
This creamy one-pot mushroom pasta is the kind of pasta recipe that feels cozy without turning into a big kitchen project. Everything cooks in one pan, including the pasta, so the tagliatelle absorbs flavor from the mushrooms, garlic, onion, sun-dried tomatoes, cream, and stock as Read More
These roasted garlic butter eggplants are soft, rich, and deeply savory, with golden roasted garlic tucked into every scored groove. The eggplant bakes until it turns tender and almost creamy inside, while the top gets coated with a buttery garlic-parmesan spread, a little tomato paste Read More
These crispy potato cheese balls are soft and creamy in the center, filled with melty mozzarella, and fried until golden on the outside. The base is simple mashed potato mixed with cornstarch, seasoning, and herbs, then shaped around small cubes of cheese. They work great as a snack, party bite, appetizer, or side dish with ketchup, spicy mayo, garlic sauce, or your favorite dip.
2 large potatoes, peeled and chopped
1/2 teaspoon salt, plus more for boiling water
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon chicken powder or chicken bouillon powder
5–6 tablespoons cornstarch, plus more if needed
1 tablespoon finely chopped parsley or green onion
Oil, for frying
4 ounces mozzarella cheese, cut into small cubes
Peel the potatoes and cut them into chunks so they cook evenly. Add them to a pot of salted water and boil until fork-tender, about 12–15 minutes.
Drain very well. Let the potatoes sit for a few minutes so the steam can escape. This helps keep the mixture from turning watery.
Transfer the hot potatoes to a bowl and mash until smooth. Try to remove any large lumps because the mixture will be easier to shape.
Let the mashed potatoes cool slightly before adding the rest of the ingredients.
Add salt, white pepper, garlic powder, chicken powder, cornstarch, and chopped parsley. Mix until the potato mixture turns into a soft dough.
It should be easy to press together without sticking too much to your hands. If it feels too wet, add another tablespoon of cornstarch. If it feels dry or crumbly, mix in a small splash of water or a tiny drizzle of oil.
Take a small piece of potato mixture and flatten it in your palm. Place one cube of mozzarella in the center, then wrap the potato around it.
Roll it gently into a smooth ball, making sure the cheese is fully sealed inside. If the cheese is exposed, it can leak while frying.
Repeat with the remaining mixture.
Heat oil in a deep pan over medium heat. The oil should be hot enough to bubble when a small piece of potato mixture is dropped in, but not so hot that the outside browns too quickly.
Fry the potato cheese balls in small batches until golden brown and crisp, about 3–4 minutes. Turn them gently so they color evenly.
Transfer to a paper towel-lined plate and let them cool for a minute before serving.
Use starchy potatoes if possible. Russet potatoes work especially well because they mash smoothly and help the balls hold their shape.
Do not skip draining and steaming off the potatoes after boiling. Too much moisture makes the mixture sticky and harder to fry.
Mozzarella gives the best cheese pull, but any good melting cheese can work.
Keep the balls small so the outside crisps before the cheese overheats and leaks.
For extra crunch, you can roll the shaped balls lightly in cornstarch before frying.
Serve these potato cheese balls hot, while the cheese is still melty. They go well with ketchup, spicy mayo, ranch, garlic yogurt sauce, sweet chili sauce, or sriracha mayo.
For a simple dipping sauce, mix:
1/4 cup mayo
1 tablespoon ketchup
1 teaspoon sriracha
1/2 teaspoon garlic powder
These cheesy roasted eggplant boats are soft, savory, and packed with sweet blistered cherry tomatoes, roasted garlic, fresh basil, and melted mozzarella. The eggplant roasts until the inside turns creamy, then gets mashed right in the skin and topped with a simple tomato-garlic mixture before Read More
This Creamy Lemon Pasta is simple, bright, and creamy without using heavy cream. The sauce is made with butter, olive oil, fresh lemon, Parmesan, basil, and starchy pasta water, so it coats the spaghetti in a light, glossy finish. For extra lemon flavor, a few Read More
Korean popcorn chicken is the kind of crispy, saucy chicken that disappears fast. The pieces are small enough to stay crunchy, but juicy inside, and the sauce gives you that sticky sweet, spicy, garlicky finish without making the recipe feel complicated. This version can be Read More
This creamy one-pot mushroom pasta is the kind of pasta recipe that feels cozy without turning into a big kitchen project. Everything cooks in one pan, including the pasta, so the tagliatelle absorbs flavor from the mushrooms, garlic, onion, sun-dried tomatoes, cream, and stock as Read More
This creamy air fryer roasted veggie pasta is the kind of easy dinner that feels a little richer than the effort it takes. The eggplant, tomatoes, peppers, and onion roast until soft and slightly caramelized, then get blended with cream cheese, basil, Parmesan, and broth Read More
These crispy cottage cheese chicken nuggets are golden on the outside, juicy in the center, and packed with flavor. Cottage cheese keeps them tender and moist, while Parmesan and a crunchy coating help create that crispy finish without deep frying. They’re baked in the oven, Read More