Tender green beans are folded into a rich, savory sauce, then topped with crispy fried onions that turn perfectly golden in the oven. The result is a simple, satisfying casserole that pairs beautifully with turkey, ham, or roasted chicken.

You don’t need any special ingredients or complicated steps — just a few pantry staples and about half an hour. It’s comfort food at its best: nostalgic, reliable, and always one of the first dishes to disappear from the table.

Ingredients

• 1 can (10.5 oz) cream of mushroom soup (cream of celery works too)

• ½ cup 2% milk

• 1 teaspoon soy sauce

• 4 cups cooked green beans, cut into bite-size pieces

• 1⅓ cups crispy fried onions, divided

Fresh or frozen beans are both fine. Just make sure they’re tender before mixing.

Instructions

Step 1
Preheat your oven to 350°F (175°C). In a 1½-quart baking dish, stir together the soup, milk, soy sauce, green beans, and ⅔ cup of the fried onions. Add a little salt and pepper if you like.

Step 2
Bake uncovered for about 25 minutes, or until the casserole is hot and starting to bubble. Give it a quick stir to bring everything together.

Step 3
Sprinkle the remaining onions over the top and return to the oven for another 5 minutes, just until the onions turn crisp and golden.

Step 4
Let the casserole rest for a few minutes before serving so it thickens slightly and the flavors settle.

Make Ahead

Planning ahead? This casserole fits perfectly into a busy holiday schedule. You can prep it early without losing flavor or texture.

• Assemble in advance:
  Mix the soup, milk, soy sauce, green beans, and ⅔ cup fried onions. Spread into your baking dish, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours.

• When ready to bake:
  Remove from the fridge while preheating the oven. Bake as directed, then add the remaining onions in the last few minutes so they stay crisp and golden.

• Alternate method:
  Prepare just the filling ahead of time, refrigerate it, and bake with the topping added fresh before serving. This keeps the flavor bright and the texture perfect.

Storage

Leftovers reheat beautifully, making this casserole just as good the next day.

• Refrigerate:
  Let the casserole cool completely. Cover tightly or transfer to an airtight container and refrigerate for up to 3 days.

• Reheat:
  Warm in the oven at 325°F (160°C) for 15–20 minutes until heated through. Uncover for the last few minutes to crisp the onions again.
  Tip: You can microwave individual portions if you’re short on time, though the topping won’t stay as crunchy.

• Freeze (optional):
  For longer storage, freeze without the onion topping. Wrap well and store for up to 2 months.
  Thaw overnight in the fridge, bake at 350°F (175°C) until hot, and finish with a fresh layer of onions before serving.

Frequently Asked Questions

Can I make green bean casserole ahead of time?

Yes. Assemble the casserole (without the final onion topping) up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, let it sit at room temperature while the oven preheats, then bake as directed. Add the remaining onions in the last few minutes so they stay crisp.

Can I use fresh or frozen green beans?

Both work well. If using fresh beans, blanch them in boiling water for 5–6 minutes until just tender before adding them to the casserole. Frozen beans should be thawed and drained to avoid excess moisture.

Can I use cream of celery instead of cream of mushroom soup?

Absolutely. Cream of celery adds a lighter, slightly herbaceous flavor. You can also try cream of chicken or even a homemade mushroom sauce if you prefer less processed options.

How do I keep the fried onions crispy?

Add the final layer of onions during the last 5 minutes of baking. This keeps them crunchy and golden. If reheating leftovers, uncover the dish for the last few minutes to re-crisp the topping.

Can I make this without canned soup?

Yes. You can prepare a simple homemade sauce with butter, flour, milk, and sautéed mushrooms. Use about 1½ cups of thickened sauce as a replacement.

What size baking dish should I use?

A 1½-quart baking dish works best for this amount. It allows the casserole to bake evenly and develop a slightly golden edge.

Can I freeze green bean casserole?

Yes, but it’s best to freeze it before baking and without the onion topping. Wrap tightly and store for up to 2 months. Thaw overnight in the fridge, bake until hot, and top with fresh fried onions just before serving.

How long does green bean casserole last in the fridge?

Up to 3 days when stored in an airtight container. Reheat in the oven at 325°F (160°C) until warm, uncovering for the last few minutes to restore crispiness.

Can I double this recipe?

Definitely. Use a 9×13-inch dish and double all ingredients. Baking time may increase by 5–10 minutes, so check for bubbling edges before adding the final onion layer.

What can I serve with green bean casserole?

It’s a classic pairing for holiday mains like roast turkey, baked ham, or prime rib, and complements other sides such as mashed potatoes, stuffing, or sweet potato casserole.

It fits right in at Thanksgiving or Christmas, but honestly, I’ll pull it together anytime I want something cozy to go with roast chicken or glazed ham. Everything comes together in one dish, and you can even prep it a day ahead so the oven’s free when company shows up.

If you like casseroles that lean a bit sweet but still taste homemade—not like dessert—this one’s worth keeping in your holiday lineup.

Ingredients

Sweet Potato Filling:

• 4 lbs sweet potatoes, peeled and cubed (about 6 cups mashed)

• 3 large eggs

• ½ cup granulated sugar

• 6 Tbsp unsalted butter, melted and slightly cooled

• ½ Tbsp vanilla extract

• 1 cup dried cranberries (Craisins)

Pecan Crumble Topping:

• ⅔ cup brown sugar, packed

• ⅓ cup all-purpose flour (or gluten-free substitute)

• 3 Tbsp unsalted butter, cold and cubed

• 1 cup pecans, coarsely chopped

Instructions

Step 1: Cook and Mash the Sweet Potatoes

• Peel and cut the sweet potatoes into 1-inch cubes.

• Place them in a large pot and add enough water to cover.

• Bring to a gentle boil and cook uncovered for 10–15 minutes, or until fork-tender.

• Drain well, then mash until smooth. For a creamier texture, use an electric mixer.

Step 2: Prepare the Sweet Potato Mixture

• Preheat the oven to 350°F (175°C).

• In a large bowl, whisk together the eggs, granulated sugar, melted butter, and vanilla extract.

• Stir the mixture into the mashed sweet potatoes until fully combined.

• Fold in the dried cranberries.

• Spread evenly into a 9×13-inch casserole dish.

Step 3: Make the Pecan Crumble

• In a medium bowl, combine brown sugar and flour.

• Add the cold butter and use your fingertips or a pastry cutter to work it in until coarse crumbs form.

• Stir in the chopped pecans until evenly distributed.

Step 4: Assemble and Bake

• Sprinkle the pecan crumble evenly over the sweet potato layer.

• Bake uncovered for 35–40 minutes, or until hot and slightly puffed around the edges.

• The topping should be golden brown and crisp.

• Let the casserole rest for about 10 minutes before serving.

Make-Ahead and Storage Tips

• Make Ahead: Prepare the sweet potato base up to 2 days in advance. Store covered in the refrigerator. Add the crumble topping just before baking.

• Freeze: Assemble (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

• Store Leftovers: Cover and refrigerate for up to 4 days. Reheat in a 325°F oven until warmed through.

Variations & Substitutions

• Nut-Free Option: Replace pecans with crushed graham crackers or a mix of rolled oats and brown sugar for a crisp topping without nuts.

• Dairy-Free: Substitute the butter with coconut oil or a plant-based alternative for both the filling and crumble.

• Lower Sugar: Reduce granulated sugar to ⅓ cup and brown sugar to ½ cup, or swap some sugar with maple syrup or honey for natural sweetness.

• Add Warm Spices: Stir ½ teaspoon cinnamon and a pinch of nutmeg or ginger into the sweet potato mixture for a cozy fall flavor.

• Orange Twist: Add 1 tablespoon fresh orange zest to the filling for a subtle citrus note that pairs beautifully with cranberries.

• Gluten-Free: Use a gluten-free flour blend in the crumble topping for a celiac-friendly version.

Frequently Asked Questions

Can I make sweet potato casserole ahead of time?

Yes. You can make the filling 1–2 days ahead and refrigerate it covered. Add the pecan crumble right before baking to keep the topping crisp.

Can I use canned sweet potatoes instead of fresh?

You can, but make sure to drain them well. Mash thoroughly before mixing with the other ingredients for a smooth texture.

Do I need to cover the casserole while baking?

No. Bake it uncovered so the crumble topping turns golden brown and crisp.

How do I know when sweet potato casserole is done?

It’s ready when the edges puff slightly and the topping is lightly browned, usually after 35–40 minutes at 350°F.

Can I freeze sweet potato casserole?

Yes. Assemble it (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.

How can I reheat leftovers?

Warm leftovers in a 325°F oven for 15–20 minutes. For individual portions, microwave in 30-second intervals until heated through.

Can I make this without nuts?

Absolutely. Replace pecans with rolled oats, crushed cookies, or streusel crumbs for a nut-free version that still adds crunch.

Ingredients

• 1 tablespoon olive oil

• 2 garlic cloves, diced

• 1 medium onion, roughly chopped

• 6 large bell peppers (mixed colors), sliced into strips

• About 1 pound (500 g) ripe organic tomatoes, chopped

• 1 teaspoon white wine vinegar

• Salt and freshly ground black pepper, to taste

Instructions

1. Sauté the aromatics
   Warm the olive oil in a wide skillet over medium heat. Add the diced garlic and roughly chopped onion. Cook for about 5 minutes, stirring often, until softened and fragrant.

2. Cook the peppers
   Stir in the sliced bell peppers. Let them cook for a few minutes, stirring occasionally, until they begin to soften.

3. Add the tomatoes
   Add the chopped organic tomatoes and stir everything together. Cook uncovered for about 15 minutes, or until the tomatoes have broken down into a rich, jammy sauce.

4. Season & finish
   Season generously with salt and black pepper to taste. Add the vinegar, stir, and cook for another 5 minutes to bring all the flavors together.

5. Serve
   Remove from the heat and serve warm or at room temperature with feta cheese and crusty bread.

I always save my favorite recipes to Pinterest so I don’t lose them — if you enjoyed this peperonata, go ahead and pin the photo below to your board so it’s waiting for you next time you’re craving it.

Serving Suggestions

Peperonata is incredibly versatile and can be enjoyed warm or cold. Here are some of my favorite ways to serve it:

• With bread and cheese: Spoon it over toasted crusty bread and add a crumble of feta or goat cheese.

• As a side dish: Pairs beautifully with grilled chicken, lamb chops, or baked fish.

• With pasta or polenta: Toss it through pasta or serve over creamy polenta for a comforting meal.

• In sandwiches or wraps: Use leftovers as a flavorful filling for sandwiches or panini.

Variations & Substitutions

Make this recipe your own with a few simple tweaks:

• Herbs: Stir in fresh basil, parsley, or oregano at the end for extra aroma.

• Vinegar: Swap white wine vinegar with balsamic vinegar for a sweeter, deeper flavor.

• Vegetables: Add zucchini, eggplant, or even potatoes for more variety.

• Protein boost: Mix in cooked chickpeas or cannellini beans for a heartier dish.

• Spice: A pinch of chili flakes adds gentle heat if you like it spicy.

Storage & Make-Ahead Tips

• Refrigerator: Store peperonata in an airtight container in the fridge for up to 4 days. The flavors deepen and improve as it rests.

• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

• Meal prep: Make a big batch ahead of time — it works for quick lunches, sides, or as a topping throughout the week.

Ingredients:

• 2 pounds potatoes (Russet, Yukon Gold, or red), peeled and cut into 1.5–2 inch chunks

• ½ teaspoon baking soda

• 1 teaspoon salt (for boiling water)

• 2 tablespoons vegetable oil (plus more for misting)

• 3 tablespoons olive oil

• 4–5 garlic cloves, minced

• 1 sprig fresh rosemary, finely minced

• Zest of 1 lemon

• 1–2 tablespoons honey (to taste)

• Salt and black pepper, to taste

• ¼ cup freshly grated Parmesan cheese

• Chopped fresh parsley, for garnish

Instructions:

1. Boil the potatoes
   Fill a large pot with water and bring it to a boil. Add the potato chunks along with ½ teaspoon of baking soda and 1 teaspoon of salt. Boil for 12–15 minutes, or until just fork-tender (not falling apart). Drain well.

2. Rough up and season
   Return the drained potatoes to the empty pot or a large bowl. Add 2 tablespoons of vegetable oil and a pinch of salt. Give them a few firm shakes to rough up the edges — this helps create that crisp, craggy surface in the air fryer. Let them sit for about 10 minutes to release steam and dry out slightly.

3. Make the garlic-rosemary oil
   In a small saucepan over low heat, warm the olive oil. Add the minced garlic and stir gently for 30 seconds to 1 minute, just until fragrant (don’t brown it). Stir in the rosemary, lemon zest, salt, and black pepper. Turn off the heat and mix in the honey. Set aside.

4. Air fry the potatoes (first round)
   Preheat your air fryer to 390°F. Mist the basket with oil if needed. Arrange the potatoes in a single layer (you may need to cook in batches). Air fry for 10 minutes, then shake the basket to flip them around.

5. Add the garlic-rosemary oil
   After 10 minutes of cooking, remove the basket and gently toss the potatoes with the garlic-rosemary honey oil. You can also use a brush to coat them evenly. Return them to the air fryer and cook for another 10–15 minutes, shaking once or twice, until crispy and deeply golden.

6. Finish and serve
   Transfer the hot potatoes to a serving platter. Sprinkle with Parmesan, drizzle any remaining garlic-rosemary oil on top, and finish with fresh chopped parsley. Serve immediately.

If this recipe hit the spot, pin the image below and share it with someone who’d love it too — crispy potatoes are always better when shared!

Air Fryer Roast Potatoes Video Recipe

https://www.youtube.com/watch?v=p9fmwX3UdVU

Tips & Tricks for the Best Air Fryer Roast Potatoes

Choose the right potato
Russet potatoes give you that extra fluffy center, while Yukon Golds hold their shape a bit better and have a buttery taste. Both work great — just avoid waxy varieties like fingerlings or red bliss if you want a crisp crust.

Don’t skip the baking soda
That little bit of baking soda in the boiling water breaks down the surface of the potatoes just enough to create a starchy coating — which is exactly what turns golden and crunchy in the air fryer. It’s a small step that makes a big difference.

Dry them out before air frying
After boiling and draining, let your potatoes steam dry for 10 minutes or so. The drier they are, the better they crisp. It’s tempting to skip this step, but it’s worth it — moisture is the enemy of crispiness.

Shake, don’t stir
When it’s time to rough up the potatoes or toss them mid-air fry, give the pot or basket a firm shake instead of stirring with a spoon. This helps keep the pieces intact while still roughing up those edges that get super crispy.

Brush the oil for even crisping
When adding the garlic-rosemary oil, brushing it on gives you more control and ensures every piece is coated without getting soggy. Plus, you waste less oil and keep things lighter.

Use the air fryer in batches if needed
Crowding the basket can lead to uneven cooking and steaming instead of roasting. If your air fryer is on the smaller side, just do two quick batches — it’s faster than waiting on the oven and totally worth it.

Make extra — they go fast
These potatoes are always the first thing to disappear. If you’re cooking for a group, go ahead and double the recipe. You can keep the first batch warm in the oven at 200°F while the second one finishes.

Ingredients

• 16 ounces frozen Brussels sprouts
• 1 tablespoon olive oil
• 1 teaspoon fine sea salt (more to taste)
• Freshly ground black pepper (to taste)
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 1 tablespoon balsamic vinegar

Instructions

1. Prepare the Brussels sprouts: In a mixing bowl, combine frozen Brussels sprouts with olive oil, balsamic vinegar, salt, black pepper, and sweet paprika. Toss gently until all sprouts are evenly coated.
2. Air fry the Brussels sprouts: Place the seasoned Brussels sprouts in the air fryer basket in an even layer. Set your air fryer to 400°F. Cook for 10 minutes. Shake or toss gently, then cook for an additional 5-6 minutes. The Brussels sprouts are ready when they become crispy, golden brown, and slightly charred on the outside.
3. Serving suggestions: Transfer the Brussels sprouts to a serving plate. Sprinkle with freshly grated Parmesan cheese, or serve alongside your favorite dipping sauce for extra flavor.

Tips & Tricks for Perfect Air Fryer Frozen Brussels Sprouts:

• No Thawing Needed: You don’t have to thaw or prep the frozen Brussels sprouts. Using them directly from the freezer keeps them from turning mushy and helps achieve a crispy texture.
• Even Layer: Always arrange Brussels sprouts in a single, even layer in the air fryer basket. Overcrowding can result in uneven cooking and less crispy sprouts.
• Shake or Flip: After the initial 10 minutes of cooking, shake or gently toss the basket. This ensures every Brussels sprout cooks evenly and crisps up beautifully on all sides.
• Adjust Cooking Time: Cooking times can vary slightly depending on your air fryer model and the size of your sprouts. Keep a close eye in the last few minutes, adjusting as necessary.
• Enhance the Flavor: Feel free to experiment by adding other spices such as cayenne pepper, smoked paprika, onion powder, or even grated Parmesan cheese after cooking.
• Pair with Sauces: Brussels sprouts pair wonderfully with flavorful dips and sauces, such as garlic aioli, honey mustard, or balsamic glaze. It can elevate their taste even further.

If this recipe made you look at frozen Brussels sprouts a little differently, go ahead and save the image below to your Pinterest board—because crispy magic like this deserves to be shared (and remembered for later snack cravings)!

Video Recipe:

Variations:

• Cheesy Brussels Sprouts: Sprinkle shredded mozzarella, cheddar, or Parmesan cheese over sprouts during the last 2-3 minutes of air frying.
• Sweet & Spicy: Toss cooked sprouts with a drizzle of honey and a dash of red pepper flakes for a sweet and spicy twist.
• Garlic Lovers: Mix in additional garlic powder or minced fresh garlic along with a squeeze of fresh lemon juice after cooking for extra flavor.
• Asian-Style: Toss cooked Brussels sprouts with soy sauce, sesame oil, and sesame seeds for an Asian-inspired side dish.
• Bacon Brussels Sprouts: Crumble crispy bacon bits over the cooked sprouts for an indulgent and savory variation.

Instead, enter the air fryer—the game-changing kitchen gadget that delivers next-level crispiness in half the time. By using a few key techniques—parboiling with a touch of baking soda to create that signature rough texture, infusing oil with garlic and herbs, and letting the air fryer work its magic—you get roast potatoes so good, they might just become your new obsession.

Now, this recipe technically serves 6-8. But let’s be real. That’s only if you have the willpower to stop eating them. Some of us were just trying to make a side dish, and now we’re standing over the air fryer shoveling crispy potato chunks into our mouths like we haven’t eaten in days. Don’t say I didn’t warn you.

Ingredients:

• 2 pounds (about 1 kg) russet or Yukon Gold potatoes, peeled and cut into even-sized chunks

• ¼ teaspoon (2 g) baking soda

• 1 tablespoon kosher salt (for boiling) + extra for seasoning

• 4 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat

• 2 cloves garlic, minced

• 1 Tablespoon fresh rosemary, finely chopped

• ¼ teaspoon black pepper, freshly ground

• 1 small handful fresh parsley, finely minced

Instructions:

Step 1: Parboil the Potatoes

1. Bring 1 quart (1L) of water to a boil in a large pot.

2. Stir in 1 tablespoon kosher salt and ¼ teaspoon baking soda.

3. Add the potato chunks and boil for 8-10 minutes, until just fork-tender but still holding shape.

4. Drain and let sit in the colander for 2 minutes to release excess steam.

Step 2: Infuse the Oil

1. In a small saucepan, heat 2½ tablespoons oil over medium-low heat.

2. Add garlic, rosemary, and black pepper, stirring constantly for about 2 minutes until the garlic just turns golden.

3. Strain the oil into a large bowl, setting the garlic-rosemary mixture aside.

Step 3: Coat & Rough Up the Potatoes

1. Toss the steamed potatoes in the infused oil and a pinch of extra salt.

2. Shake the bowl roughly until a starchy coating forms on the potato edges.

Step 4: Air Fry to Crispy Perfection

1. Preheat your air fryer to 400°F (200°C) for 5 minutes.

2. Spread the potatoes in a single layer in the air fryer basket.

3. Cook for 10-12 minutes, shake the basket, then cook for 10-12 more minutes until crispy and golden brown.

Step 5: Finish & Serve

1. Toss the potatoes with the reserved garlic-rosemary mixture and fresh parsley.

2. Serve immediately with your favorite meal or dipping sauce.

Loved this recipe? Save it for later and share the crispy magic—just pin the image below to your favorite Pinterest board!

Video Recipe

Tips & Tricks for the Crispiest Air Fryer Roast Potatoes

Don’t skip the parboil.
Yes, it’s an extra step—but it’s the step. It softens the insides and sets the stage for that legendary crust. Skipping it is basically potato sabotage.

Baking soda isn’t optional.
That tiny bit of baking soda changes the pH of the water, helping the surface of the potatoes break down and go starchy. That starchy layer = crispiness heaven.

Steam dry = crunch gold.
Letting the potatoes sit in a colander after boiling helps moisture escape, which means you’re not steaming them in the air fryer. Dry potatoes = crispier crust.

Shake it like you mean it.
Tossing the boiled potatoes with infused oil roughly helps build up that mashed potato-like coating on the outside. It looks messy, but that’s the texture you’re after.

Don’t crowd the basket.
If your air fryer is on the smaller side, cook in two batches. Overcrowding leads to sad, soggy potatoes—and no one wants that.

Watch the garlic.
Infuse the oil, but don’t leave the garlic in during air frying—it’ll burn and turn bitter. Straining the oil keeps the flavor, not the char.

Salt at the end, too.
Always taste and adjust salt after tossing with the final herb-garlic mix. Potatoes soak up flavor like a sponge, and a little sprinkle at the end goes a long way.

Whether you’re preparing for a cozy night in or hosting friends, this easy-to-make appetizer is a surefire hit. The combination of marinated vegetables and melted feta creates a perfect balance of flavors and textures, making every bite irresistible.

Serve it with slices of crusty French baguette and watch it disappear in no time. Ready to make this delicious dish? Let’s get started!

Baked Feta with Olives and Basil Marinade Recipe

Ingredients

• 1 block (8 oz) feta cheese, sliced in half horizontally
• 1 cup mixed olives, pitted
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp fresh basil leaves, chopped (or 1 tbsp dried basil)
• 1/4 cup extra-virgin olive oil
• 1/2 tsp red pepper flakes
• Freshly ground black pepper, to taste
• Lemon zest from 1 lemon
• 1 tbsp fresh rosemary leaves, chopped (for garnish)
• French bread or crackers, for serving

Instructions

1. Prepare the Marinade:
   • In a bowl, combine the olives, cherry tomatoes, red onion, minced garlic, basil, olive oil, red pepper flakes, black pepper, and lemon zest.
   • Mix well to ensure all ingredients are coated with the olive oil and spices.
   • Let the mixture marinate for at least 15-20 minutes to allow the flavors to meld together.
2. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
3. Prepare the Feta:
   • Slice the block of feta cheese in half horizontally so you have two thinner blocks.
4. Layer the Ingredients:
   • In a medium-sized baking dish, place one half of the feta cheese.
   • Spread half of the marinated mixture over the feta.
   • Place the second half of the feta cheese on top of the first layer.
   • Spread the remaining marinated mixture on top of the second layer of feta.
5. Bake the Dish:
   • Place the baking dish in the preheated oven.
   • Bake for about 20-25 minutes, or until the feta is golden and slightly melted, and the tomatoes are soft and blistered.
6. Serve:
   • Remove the dish from the oven and let it cool slightly.
   • Garnish with freshly chopped rosemary and parsley.
   • Serve warm with crusty bread or crackers for dipping.

If this baked feta with olives has won you over, why not spread the love? Pin the image below to your Pinterest board and let your friends enjoy it too. Happy cooking and sharing!

Video Recipe

Tips and Variations

Tips

1. Marinate Longer: For an even more intense flavor, let the marinated mixture sit for a few hours or overnight in the refrigerator.
2. Serve Warm: This dish is best enjoyed warm, straight out of the oven. If it cools down, you can reheat it in the oven for a few minutes before serving.
3. Parchment Paper: Lining the baking dish with parchment paper makes for easier cleanup and prevents sticking.
4. Fresh Herbs: If you have fresh basil and rosemary on hand, they provide a more vibrant flavor compared to dried herbs.

Variations

1. Add Capers: For an extra briny flavor, mix in a tablespoon of capers with the olives and tomatoes.
2. Sun-Dried Tomatoes: Substitute fresh cherry tomatoes with sun-dried tomatoes for a richer taste.
3. Different Cheeses: Try using other types of cheese like goat cheese or halloumi for a different twist on this dish.
4. Spicy Kick: If you like it spicy, add a few slices of fresh jalapeños or a dash of hot sauce to the marinated mixture.
5. Vegetables: Add sliced bell peppers or zucchini for additional texture and flavor.

Enjoy experimenting with these tips and variations to make the dish your own!

Picture this: tiny, tender baby potatoes, each one enveloped in a crispy Parmesan shell, creating the perfect contrast of textures in every bite. And just when you think it couldn’t get any better, there’s the dip—cool, creamy, with just the right amount of garlic to make these potatoes irresistible.

This recipe is more than just a way to whip up a side dish; it’s about turning simple ingredients into a culinary highlight, effortlessly and deliciously. Ready to give your meal a makeover with something special? Let’s dive into how these little wonders can make a big impact.

Air Fryer Parmesan Baby Potatoes Recipe

Ingredients:

For the Potatoes:

• 1 lb baby potatoes
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes, adjust to taste
• ½ cup grated Parmesan cheese, plus extra for garnish

For the Creamy Garlic Dip:

• ⅓ cup sour cream
• ⅓ cup mayonnaise
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• 1 tablespoon freshly chopped parsley 

Instructions:

Preparing the Potatoes:

1. Preheat and Prep: Warm up your air fryer by setting it to 350°F (175°C) and let it preheat for about 5 minutes. In the meantime, give the baby potatoes a good wash and pat them dry. Depending on their size, halve or quarter the potatoes to ensure they cook evenly.
2. Season: In a sizable mixing bowl, whisk together the melted butter, olive oil, Italian seasoning, garlic powder, salt, pepper, and crushed red pepper flakes. Fold in the grated Parmesan cheese until everything is evenly incorporated.
3. Coat the Potatoes: Toss the prepared potatoes in the bowl with the seasoning mixture, ensuring they are thoroughly coated with the herby Parmesan goodness.
4. Air Fry: Spread the seasoned potatoes in a single layer. Air fry for 10 minutes, then shake the basket or toss the potatoes gently and continue cooking for another 6-8 minutes, or until they are crisply golden.
5. Serve with Extra Cheese: Once done, plate the potatoes and sprinkle with additional Parmesan for that extra cheesy flair.

Making the Creamy Garlic Dip:

1. Combine Ingredients: Mix the sour cream, mayonnaise, lemon juice, and garlic powder in a small bowl until smooth.
2. Add Parsley: Stir in the freshly chopped parsley for a fresh, vibrant twist.
3. Chill: Ideally, let the dip chill in the refrigerator for at least 30 minutes before serving. This chilling period helps the flavors to meld together more harmoniously.

Totally enchanted by these Parmesan Baby Potatoes? Bet your friends will be too! Go ahead, give that image below a quick pin to your Pinterest. It’s like passing a note in class that says, ‘You’ve GOT to try this!

Tips & Variations for Perfect Air Fryer Baby Parmesan Potatoes

Elevating your Air Fryer Baby Parmesan Potatoes from delicious to unforgettable requires just a few insider tips and some creative twists. Whether you’re hosting a dinner party or simply spicing up a weeknight meal, these suggestions ensure your potatoes will be the talk of the table.

Essential Tips:

• Preheat Your Air Fryer: For the crispiest results, always preheat your air fryer. This ensures the potatoes start cooking the moment they hit the basket, sealing in the flavor.
• Uniformity is Key: Cut your baby potatoes to similar sizes to promote even cooking. Halves or quarters work best, depending on their original size.
• Don’t Overcrowd: Arrange the potatoes in a single layer with some space between them. Cooking in batches is better than sacrificing that golden, crispy texture.
• Shake or Toss Mid-Cooking: Halfway through cooking, give the potatoes a good shake or toss. This little move encourages an all-around crisp.

Flavorful Variations:

• Spice It Up: Love a little heat? Mix in some cayenne pepper or paprika with the Parmesan coating for a spicy kick.
• Herb Infusion: Before cooking, toss your potatoes with fresh rosemary or thyme for an aromatic twist. Fresh herbs bring a vibrant depth to the dish.
• Cheese Please: Beyond Parmesan, feel free to experiment with other hard cheeses like Asiago or Pecorino Romano for different flavor profiles.
• Dipping Delights: Venture beyond the creamy garlic dip. Think tangy yogurt-based dips or a bold, herby chimichurri. Each dip offers a new experience for your tastebuds.

Serving Suggestions:

While these potatoes shine as a side, they’re versatile enough to be the base of a more substantial dish. Top them with a dollop of sour cream, some crispy bacon bits, and chives for a loaded potato experience. Or, keep it light and vegetarian with a sprinkle of green onions and a side of roasted vegetables.

It’s not every day that you find a meal combining the hearty comfort of shredded chicken with the bold kick of buffalo sauce, all wrapped up in a perfectly crispy taco shell. Whether you’re aiming to impress guests or just treat yourself, this dish is your ticket to a flavor-packed dining experience.

Plus, with an air fryer option that crisps without excess oil, you’re looking at a modern twist on taco night that’s as mindful as it is mouthwatering. Ready to upgrade your taco game and make mealtime anything but mundane? Let’s explore how to turn ordinary ingredients into extraordinary dinners.

Mini Garlic Butter Buffalo Chicken Tacos Recipe

Ingredients

For the Tacos:

• 2 cups of shredded rotisserie chicken
• 12 mini flour taco shells 
• 2 cups of a shredded Mexican cheese blend
• 2 tablespoons of oil (for frying)

For the Filling:

• 2 tablespoons of butter, softened
• 3 cloves of garlic, minced
• 1/3 cup of buffalo sauce
• 1 tablespoon of fajita seasoning
• 1 teaspoon of smoked paprika 
• 1/2 lime, juiced
• 2 tablespoons of cilantro, finely chopped
• 3 green onions, thinly sliced (include both green and white parts)
• 1/2 teaspoon of red pepper flakes

For Serving (optional):

• Guacamole, salsa, or ranch dressing

Instructions

1. Prep the Filling: Combine the softened butter and minced garlic in a large mixing bowl. Microwave for about 20 seconds or until the butter melts. Stir in the buffalo sauce, fajita seasoning, smoked paprika, lime juice, cilantro, sliced green onions, and red pepper flakes. Mix well to ensure all the flavors meld together.
2. Combine with Chicken: Add the shredded chicken to the bowl, tossing until each piece is evenly coated with the spiced mixture.
3. Assemble the Tacos: Sprinkle a base layer of cheese in each taco shell, followed by 2-3 tablespoons of the chicken filling. Add another sprinkle of cheese on top before folding the tacos closed.
4. Cook the Tacos: Heat oil in a skillet over medium-low heat. Place tacos in the pan, cooking for about 3 minutes on each side or until golden brown and crispy. Cook in batches to avoid overcrowding.
5. Serve and Enjoy: Serve hot with your choice of guacamole, salsa, or ranch dressing on the side.

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Air Fryer Method

1. Preparation: Follow the original recipe to prepare your buffalo chicken filling and assemble your tacos, ensuring each is securely closed to prevent the filling from falling out during cooking.
2. Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C). If your air fryer model does not have a preheat option, simply let it run at 380°F for about 5 minutes before adding the tacos.
3. Prepare the Tacos for Air Frying: Lightly brush both sides of the assembled tacos with oil or use an oil spray. This step helps achieve a golden, crispy texture without needing to fully submerge the tacos in oil.
4. Cooking: Place the tacos in a single layer in the air fryer basket. You might need to cook them in batches depending on the size of your air fryer to avoid overcrowding, which can affect how crispy they get.
5. Air Fry the Tacos: Cook for about 6-8 minutes at 380°F, then carefully flip the tacos using tongs and cook for an additional 3-4 minutes or until they are golden brown and crispy to your liking. The exact cooking time might vary based on the air fryer model and how crispy you prefer your tacos.

Tips & Recipe Variations

General Tips:

• Shredded Chicken: For an even quicker prep, use pre-shredded rotisserie chicken available at most grocery stores. Alternatively, cooking and shredding your own chicken allows for seasoning control.
• Balancing Flavors: Taste the buffalo filling before adding the chicken to ensure the flavors are to your liking. It’s easier to adjust the spiciness, acidity, and seasoning at this stage.
• Cheese Choices: The Mexican cheese blend is versatile, but feel free to experiment with other types of cheese for different flavors. A combination of sharp cheddar and mozzarella can offer a nice melt and depth of flavor.
• Crispiness: Whether using a skillet or an air fryer, aim for a golden-brown exterior for the best texture. Adjust cooking times based on your appliance and preference for crispiness.

Cooking Method Tips:

• Skillet Cooking: Ensure the oil is hot before adding the tacos to prevent them from becoming greasy. A medium-low heat allows them to crisp up without burning.
• Air Frying: Avoid using too much oil, as it can make the tacos soggy. A light brush or spray is sufficient. Remember to not overcrowd the air fryer basket to allow air circulation.

Recipe Variations:

• Go Green: Add a fresh twist by incorporating diced avocado or a spoonful of guacamole inside the tacos before cooking. This adds creaminess and complements the buffalo sauce.
• Protein Variations: Not a fan of chicken? Shredded pork, ground beef, or even a plant-based meat substitute can work well with the buffalo and cheese filling.
• Heat Level: Adjust the buffalo sauce and red pepper flakes according to your heat preference. For those who love extra spice, adding diced jalapeños to the filling will kick it up a notch.
• Gluten-Free Adaptation: Use gluten-free taco shells to make this dish accessible for those with gluten sensitivities.
• Serving Suggestion: For a complete meal, serve these tacos with a side of cilantro lime rice, black beans, or a simple salad to balance out the richness of the tacos.

Unlike the canned variety, this recipe offers a depth of flavor and creaminess that truly sets it apart. It’s a straightforward yet impactful way to elevate any meal, making it an indispensable addition to your culinary repertoire.

Ideal for both everyday dinners and special occasions, this creamed corn is not just served; it’s celebrated. Ready to make your meals memorable? Let this creamed corn be your secret weapon.

Slow Cooker Creamed Corn Recipe

Ingredients:

• 7 cups frozen corn kernels
• 8 oz cream cheese, softened to room temperature & cubed
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 tbsp sugar
• 1 tsp salt
• Pepper, to taste
• 1/4 tsp nutmeg 
• 2 tbsp fresh chives, finely chopped (optional for garnish)

Equipment Needed:

• Slow Cooker

Instructions:

1. Prep Your Ingredients: Ensure the cream cheese is softened and cubed for even melting. Measure out all other ingredients as listed above.
2. Combine Ingredients in Slow Cooker:
   • In the bowl of your slow cooker, add the 7 cups of frozen corn kernels.
   • Follow with the cubed, softened cream cheese, 1 cup of whole milk, and 1/2 cup of heavy cream for that luxurious texture.
   • Sprinkle in the 3 tablespoons of sugar, 1 teaspoon of salt, 1/4 tsp nutmeg, and a dash of pepper according to your taste preferences.
3. Mix and Cook:
   • Stir all the ingredients together until they are well combined.
   • Cover the slow cooker with its lid. Set the temperature to low and cook for 3 hours. This slow cooking process allows the flavors to meld together beautifully.
4. Stir and Finish Cooking:
   • After 3 hours, open the slow cooker and give the corn mixture a good stir to ensure that all the ingredients are evenly distributed.
   • Cover again and continue to cook on low for an additional hour. This final hour lets the corn fully soften and the flavors intensify.
5. Final Seasoning and Serving:
   • Once done, taste the creamy corn and adjust the seasoning with a bit more pepper if needed.
   • Serve hot as a delightful side dish that complements a wide range of main courses, from grilled meats to roasted vegetables.

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Recipe Variations for Creamed Corn

This creamed corn recipe is a versatile foundation that invites a variety of twists to suit any palate or occasion. Here are some inspired variations to keep your meals exciting and cater to different tastes:

1. Cheesy Delight

• Stir in 1 cup of shredded sharp cheddar cheese during the last 30 minutes of cooking for a gooey, cheesy version. A sprinkle of smoked paprika adds a nice touch of warmth and depth.

2. Spicy Kick

• For those who enjoy a bit of heat, add diced jalapeños to the mix or a teaspoon of red pepper flakes. Adjust the amount based on your preferred spice level.

3. Herb Infusion

• Freshen up the dish with finely chopped herbs such as basil, thyme, or cilantro. Adding them in the last hour of cooking preserves their vibrant flavor and color.

4. Bacon Crunch

• Cooked, crumbled bacon can be mixed in towards the end of cooking or sprinkled on top just before serving for a savory, crunchy twist that’s hard to resist.

5. Southwest Style

• Incorporate a can of drained black beans and a cup of diced bell peppers for a Southwest-inspired version. A dash of cumin and a squeeze of lime juice will enhance the flavors.

6. Sweet and Savory

• Mix in a half cup of finely diced onion and a clove of minced garlic for an added layer of flavor. For a hint of sweetness, try adding a splash of maple syrup or honey.

7. Lightened Up

• For a lighter version, substitute the heavy cream with additional whole milk or a plant-based alternative. You can also use a light cream cheese or a blend of Greek yogurt and milk to achieve the creamy consistency with fewer calories.

Tips for Perfection:

• Stirring occasionally during the cooking process can help prevent any ingredients from sticking to the bottom and ensure an even texture.
• For a lighter version, you can substitute the heavy cream with more whole milk or even a milk alternative, though the final dish may be less creamy.
• Additions for Variation: Consider stirring in some chopped fresh herbs like chives or parsley before serving for a burst of color and freshness.