What I like about these is that they don’t need a long list of ingredients or complicated steps. A little paprika, black pepper, chili flakes, and fresh parsley give the potato mixture much better flavor, and the mozzarella makes them extra satisfying once it melts. They work well as a snack, light lunch, or even a quick side dish when you want something warm and filling.

Ingredients

• 2 large potatoes, boiled, drained well, and mashed
• 1 cup cornstarch
• 1 tsp salt, or to taste
• 1 tsp chili flakes, or to taste
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 to 2 tbsp fresh parsley, finely chopped
• Mozzarella, cut into small cubes, as needed
• Oil, for shallow frying

Instructions

1. Make the potato mixture.
   Add the mashed potatoes to a large bowl. Mix in the cornstarch, salt, chili flakes, paprika, black pepper, and chopped parsley until a soft dough forms. It should hold together easily and be soft without feeling too wet.
2. Shape the pancakes.
   Take a portion of the potato mixture and flatten it in your hand. Place a cube of mozzarella in the center, then bring the potato mixture around it and seal it well. Gently flatten it into a pancake shape. Repeat with the remaining mixture.
3. Heat the oil.
   Pour enough oil into a skillet to coat the bottom well and place it over medium heat. Let the oil heat up before adding the pancakes so they start frying right away.
4. Fry until golden.
   Carefully place the pancakes in the skillet, leaving a little space between each one. Fry for 1 to 2 minutes per side, or until golden brown and crisp on the outside. Turn them gently so they keep their shape.
5. Serve warm.
   Transfer the cooked pancakes to a plate and let them rest for a minute or two. Serve while still warm so the mozzarella stays soft and melty.

Loved these cheesy potato pancakes? Save the image below to your Pinterest board so you can come back to the recipe anytime.

Tips for the Best Potato Pancakes

• Make sure the potatoes are drained well after boiling. Too much moisture can make the dough harder to shape.
• Do not skip the seasoning. Since potatoes have a mild flavor, the salt, pepper, paprika, chili flakes, and parsley help a lot.
• Keep the heat at medium. If the pan is too hot, the outside may brown too quickly before the inside is fully heated through.
• Seal the mozzarella well inside each pancake so it stays in the center instead of leaking out during cooking.

Serving Ideas

These potato pancakes are really good on their own, but you can also serve them with sour cream, garlic yogurt sauce, spicy mayo, or a simple tomato-based dip. They also pair well with a fresh salad if you want to turn them into a more complete meal.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm them in a skillet over medium-low heat until heated through and crisp again on the outside. That works better than microwaving if you want to keep the texture.

Ingredients

• 1 whole cucumber
• 1 small onion, thinly sliced
• 1 large handful arugula
• 1/4 cup olives, pitted and sliced
• 1/2 cup cherry tomatoes, halved
• 3/4 cup cooked pasta, cooled

For the dressing

• 3 tablespoons plain yogurt
• 1 tablespoon pesto
• 1 tablespoon mayonnaise
• 1 to 2 teaspoons lemon juice
• 1/4 teaspoon red pepper flakes, optional
• Salt, to taste
• Black pepper, to taste

For finishing

• 2 tablespoons toasted pine nuts or chopped toasted cashews
• 1 teaspoon balsamic glaze, optional

Instructions

1. Cook the pasta

Cook the pasta in well-salted water until just tender. Drain and let it cool completely. Do not add warm pasta to the jar or it will soften the greens and make the salad watery.

2. Smash the cucumber

Place the cucumber on a cutting board and gently smash it with a rolling pin, meat mallet, or the bottom of a sturdy glass until it cracks and splits open. You do not want to flatten it completely. Just break it enough to create rough, jagged pieces. Cut it into bite-sized chunks.

3. Make the dressing

In a small bowl, stir together the yogurt, pesto, mayo, lemon juice, salt, black pepper, and red pepper flakes if using. Mix until smooth and creamy. Taste and adjust the seasoning.

4. Build the jar

Layer the ingredients in this order:

• smashed cucumber
• sliced onion
• olives
• cherry tomatoes
• cooled pasta
• arugula
• dressing
• toasted pine nuts or cashews

If you want a little extra sweetness and depth, drizzle the balsamic glaze over the top just before sealing, or wait and add it right before serving.

5. Chill

Seal the jar tightly and refrigerate until ready to eat. It is best the same day, but it also works well made a few hours ahead.

6. Shake and serve

When ready to eat, secure the lid tightly. Turn the jar upside down a few times, then shake well until the dressing coats everything. Eat it from the jar or pour it into a bowl and toss once more.

Love this cucumber pasta salad? Save the image below to your Pinterest board so you can come back to it whenever you need a fresh, easy meal idea.

Notes

• Use short pasta: Rotini, fusilli, penne, or farfalle work best.
• Cool the pasta fully: Warm pasta will make the jar steamy and soggy.
• Keep the heat light: A small pinch of red pepper flakes is enough.
• Balsamic is optional: It works best as a light finish, not as a main part of the dressing.
• Toast the nuts: They taste richer and stay crunchier.

They’re especially handy when you need something simple that both kids and adults will actually want to eat. The potatoes keep everything soft and creamy inside, while the carrots and broccoli blend right in. Serve them with the quick lemon-garlic dip, and you’ve got an easy snack, side dish, or light lunch that feels a lot more fun than plain cooked vegetables.

Why You’ll Love These Crispy Veggie Balls

• Crisp outside and soft, fluffy inside
• A simple way to use everyday vegetables
• Kid-friendly and easy to serve
• Great for snacking, lunch, or as a side
• Air fryer and oven friendly

Ingredients

For the Veggie Balls

• 4 medium potatoes, peeled and cut into cubes
• 2 large carrots, sliced
• 1 cup broccoli florets
• 2 to 3 tablespoons olive oil
• 2 tablespoons cornstarch, plus more if needed
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano or Italian seasoning
• 2 tablespoons grated Parmesan
• 2 tablespoons fresh parsley, finely chopped

For the Dip

• 3 tablespoons mayonnaise or plain yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, finely grated
• 1/4 teaspoon paprika
• 1 tablespoon chopped parsley

Instructions

1. Cook the vegetables

Bring a large pot of salted water to a boil. Add the potatoes and carrots and cook for 8 minutes. Add the broccoli and cook for another 4 to 5 minutes, until everything is very soft.

Drain well, then let the vegetables sit for a few minutes so extra moisture can steam off. This helps the mixture hold together better later.

2. Mash and season

Transfer the vegetables to a large bowl. Mash until mostly smooth. A few small pieces are fine, but the mixture should be soft enough to shape easily.

Add the olive oil, cornstarch, salt, pepper, garlic powder, paprika, and dried herbs. Mix well, then fold in the Parmesan and parsley.

The mixture should feel soft but still hold its shape when pressed together. If it feels too wet, add a little more cornstarch, 1 teaspoon at a time.

3. Shape the balls

Scoop out small portions and roll them into bite-sized balls. If the mixture sticks to your hands, lightly oil your palms or chill the mixture for 10 minutes first.

Place the balls on a tray or plate as you go.

4. Cook until golden and crisp

Air fryer:
Preheat to 390°F. Lightly brush or spray the veggie balls with oil. Air fry for 12 to 15 minutes, flipping halfway through, until golden and crisp on the outside.

Oven:
Preheat the oven to 400°F. Place the veggie balls on a lined baking tray and lightly brush the tops with oil. Bake for 20 to 25 minutes, flipping once halfway through, until lightly browned and crisp.

5. Make the dip

In a small bowl, stir together the mayo or yogurt, lemon juice, garlic, paprika, and parsley. Taste and add a pinch of salt if needed.

6. Serve

Serve the veggie balls warm with the dip on the side. They’re best right after cooking, while the outside is still crisp.

Love these crispy veggie balls? Save the image below to your Pinterest board so you can come back to them anytime.

Tips for Success

Drain well after boiling.
Too much water is the fastest way to end up with a soft mixture that will not hold its shape.

Mash while the vegetables are still warm.
They come together more easily and make a smoother mixture.

Add cornstarch gradually.
You want the mixture moist enough to stay tender, but firm enough to roll.

Do not make them too large.
Smaller veggie balls cook more evenly and crisp up better.

Give them a light coating of oil.
That helps the outside turn golden instead of drying out.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven so they crisp up again. The microwave works, but they will be softer.

Ingredients

• 4 medium potatoes
• 2 cups all-purpose flour, plus more for dusting
• 1/2 ounce cheese, finely grated
• 3 tablespoons fresh parsley, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• Butter, for brushing after cooking

Instructions

1. Cook the potatoes

Peel the potatoes and cut them into chunks so they cook faster and more evenly. Place them in a pot, cover with water, and boil until fork-tender. This usually takes about 15 to 20 minutes, depending on the size of the pieces.

Drain them well, then let them sit for a minute or two so excess moisture can steam off. Mash the potatoes until smooth. Try to get rid of lumps so the dough is easier to work with later.

2. Make the dough

While the potatoes are still warm, transfer them to a large bowl. Add the flour, grated cheese, parsley, salt, black pepper, garlic powder, and red pepper flakes.

Mix everything together with a spoon or your hands until a soft dough forms. If the dough feels too sticky to handle, add a little more flour, one tablespoon at a time. You want it soft and pliable, not dry or stiff.

3. Divide and shape

Lightly flour your work surface. Divide the dough into equal portions, depending on how large you want the flatbreads. For medium flatbreads, divide it into 6 pieces.

Roll each piece into a ball, then flatten it gently with your hands or a rolling pin into a round about 1/4 inch thick. If the dough sticks, dust lightly with more flour.

4. Cook the flatbreads

Heat a dry skillet or nonstick pan over medium heat. Once hot, place one flatbread in the pan.

Cook for about 2 to 3 minutes on the first side, or until golden spots appear on the bottom. Flip and cook the other side for another 2 to 3 minutes. The flatbread should be cooked through with light golden brown patches on both sides.

Repeat with the remaining dough.

5. Finish with butter

As soon as each flatbread comes off the pan, brush it lightly with butter while still hot. This keeps it soft and adds extra flavor.

Serve warm.

Love this potato flatbread? Save the photo below to your Pinterest board so it’s easy to find when you’re ready to make it.

Tips for the Best Potato Flatbread

• Drain the potatoes well: Too much water will make the dough sticky and harder to shape.
• Mash while warm: Warm potatoes mix more easily with the flour and seasonings.
• Do not add too much flour: A little extra is fine for sticky dough, but too much can make the flatbread dense.
• Keep the heat at medium: If the pan is too hot, the outside will brown before the inside is fully cooked.
• Brush with butter at the end: This keeps the flatbreads soft and gives them a better finish.

Serving Ideas

These potato flatbreads are great with:

• sour cream or Greek yogurt
• garlic butter
• hummus
• grilled chicken or kebabs
• soups and stews
• eggs for breakfast

Small Recipe Notes

• For a cheesier flavor, you can use mozzarella, cheddar, or feta.
• If you want a milder version, reduce or skip the red pepper flakes.
• These are best served warm, but leftovers can be reheated in a dry skillet for a minute or two on each side.

Ingredients

For the potato balls

• 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

For the sriracha mayo

• 1/2 cup mayonnaise

• 1/2 cup sriracha sauce

Instructions

1. Cook the potatoes

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.

2. Mash and season

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.

3. Shape the potato balls

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.

4. Heat the oil

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.

5. Fry until golden and crisp

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.

6. Make the sriracha mayo

In a small bowl, stir together the mayonnaise and sriracha until smooth and evenly mixed.

7. Serve

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.

Tips for Better Crispy Potato Balls

• 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.

Storage and Reheating

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.

Ingredients

For the Potato Dough

• 1 pound (450 g) russet potatoes, peeled and cubed

• 4 to 5 tablespoons cornstarch or potato starch

• 1/2 teaspoon salt

• 1/4 teaspoon chili flakes

• 1/2 teaspoon paprika

• 1/4 teaspoon black pepper

• Pinch of garlic powder, optional

For Frying

• 2 cups (500 ml) neutral oil, such as canola or sunflower oil

For Serving

• Mayo or spicy mayo

• Chopped fresh parsley

• Grated parmesan

Optional Vegan Alternatives

• Vegan mayo

• Vegan parmesan

Equipment

• Medium pot

• Potato masher or potato ricer

• Rolling pin

• Zip-top bag or parchment paper

• Knife or pizza cutter

• Slotted spoon

Instructions

1. Boil the potatoes

Boil the cubed potatoes in lightly salted water for 15 to 20 minutes, or until fork-tender. Drain well, then return them to the hot pot for 1 to 2 minutes to remove excess moisture.

2. Mash until smooth

Mash the potatoes until completely smooth. A ricer gives the best texture, but a masher works too.

3. Make the dough

Transfer the mashed potatoes to a bowl. Add 4 tablespoons of starch, salt, chili flakes, paprika, black pepper, and garlic powder if using. Mix into a soft dough. Add a little more starch if needed.

4. Shape the dough

Place the dough in a zip-top bag or between parchment sheets. Press or roll into a rectangle about 1/2 inch thick.

5. Chill

Freeze for 30 to 45 minutes, until firm but not fully frozen.

6. Cut into fries

Cut the chilled dough into long strips about 1/2 inch wide. Keep them as long as possible without breaking.

7. Fry

Heat the oil to 375°F (190°C). Fry the potato strips in small batches for 3 to 5 minutes, until golden and crisp. Remove with a slotted spoon and drain well.

8. Serve

Serve hot with mayo or spicy mayo, chopped parsley, and grated parmesan. For a vegan version, use vegan mayo or vegan parmesan instead.

If this recipe caught your eye, save the image below to your Pinterest board so you can find it again when you’re ready to make it.

Tips and Tricks

• Dry the potatoes well after boiling. Too much moisture makes the dough soft and harder to shape, so give the potatoes a minute or two in the warm pot after draining.

• Mash while the potatoes are still hot. This helps you get a smoother texture, which makes the Japanese extra long fries easier to cut and helps them fry up more evenly.

• Do not add all the starch at once. Start with the smaller amount, then add more only if the dough still feels too soft. You want a dough that holds together without turning dense.

• Chill the dough until firm. This step makes a big difference. Cold dough is much easier to cut into long strips and less likely to break when you lift it.

• Use a sharp knife or pizza cutter. Clean cuts help the fries keep that neat, extra-long shape.

• Keep the fries similar in size. When the strips are close in thickness, they cook more evenly and finish at the same time.

• Fry in small batches. Crowding the pot lowers the oil temperature and can make the fries greasy instead of crisp.

• Serve them right away. These extra long potato fries are at their best when hot and freshly fried, with the outside still crisp and the center soft.

Ingredients

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.

Instructions 

1) Toast the sesame seeds (takes 1 minute, worth it)

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.

2) Smash the cucumbers

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.

3) Make the dressing in the jar

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.

4) Add cucumbers + onion, then shake

Add smashed cucumbers and sliced red onion to the jar. Close and shake until everything is glossy and coated.

5) Finish with sesame

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.

Tips & Tricks

• 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.

Ingredients

For the potatoes

• 1 1/2 to 2 lb baby Yukon Gold potatoes, or baby yellow potatoes

• Flaky sea salt, for finishing (optional)

• Chopped fresh chives, for finishing (optional)

For the seasoned oil

• 2 tbsp olive oil

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika

For the roasted garlic herb butter

• 1 whole garlic bulb

• 1 to 2 tsp olive oil, for roasting the garlic

• 1/4 cup (1/2 stick / 57 g) unsalted butter, softened

• 2 tsp fresh rosemary, finely chopped

• 2 tsp fresh thyme, finely chopped, or 2 tbsp fresh parsley, finely chopped

Instructions

1. Roast the garlic

Preheat the oven to 425°F (220°C).

Slice the top off the garlic bulb so the cloves are exposed. Set it on a piece of foil, drizzle with 1 to 2 teaspoons olive oil, then wrap it loosely. Roast for 35 to 45 minutes, until the garlic is soft and lightly caramelized. Remove from the oven and let it cool enough to handle.

2. Boil the potatoes

While the garlic roasts, add the baby potatoes to a large pot and cover with cold salted water. Bring to a boil, then lower to a steady simmer. Cook for 15 to 20 minutes, or until the potatoes are fork-tender.

Drain well and let them sit for 5 minutes so the excess moisture can evaporate. This helps them crisp better in the oven.

3. Preheat the baking sheet

Place a large sheet pan in the oven for a few minutes while the potatoes steam dry. A hot pan helps the bottoms crisp up faster.

4. Make the seasoned oil

In a small bowl, stir together the olive oil, kosher salt, black pepper, and smoked paprika.

5. Smash the potatoes

Carefully remove the hot sheet pan and lightly grease it if needed. Place the potatoes on the pan with a little space between each one.

Use the bottom of a glass, jar, or measuring cup to gently press each potato until it flattens to about 1/2 inch thick. Don’t press too hard—you want them flattened and craggy, not completely broken apart.

6. Season and bake

Brush the tops of the potatoes with the seasoned oil.

Bake for 25 to 30 minutes, or until the bottoms and edges are deeply golden and crisp. For extra crispiness on both sides, carefully flip them and bake another 8 to 12 minutes.

7. Make the roasted garlic herb butter

Squeeze the roasted garlic cloves into a small bowl and mash them with a fork until smooth. Add the softened butter, rosemary, and thyme or parsley. Mix until well combined.

8. Finish with the garlic butter

Brush or spoon the roasted garlic herb butter over the hot potatoes, letting it fall into the cracks and over the edges. Return the pan to the oven for 2 to 3 minutes, just until the butter melts in.

If you want even crispier edges, broil for 30 to 60 seconds at the end, but keep a close eye on them.

9. Serve

Let the potatoes sit for a few minutes before serving. Finish with flaky sea salt and chopped chives, if you like.

If you can already hear the crispy edges, save the image below to your Pinterest board and keep this one for later. These smashed potatoes are too good to forget.

Quick Notes

• Baby Yukon Gold potatoes are ideal here because they stay creamy inside and hold together well after boiling.

• If your baby potatoes are on the larger side, they may need a few extra minutes in the water.

• Letting the potatoes steam dry after boiling is one of the easiest ways to get better browning.

• You can use thyme or parsley in the butter depending on the flavor you want. Thyme gives it a slightly deeper savory flavor, while parsley keeps it fresher.

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.

Ingredients

• 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

Instructions

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.

Tips and Tricks

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.

This rosemary garlic chili oil is my favorite way to bottle that feeling: warm chili flakes for heat, sesame for nuttiness, peanuts for crunch, and a little rosemary in the bake to give the whole jar a subtle, savory backbone.

Yield

About 2 to 2 1/2 cups (500–600 ml)

Ingredients

For the bake

• 2 cups peeled garlic cloves (250 g)

• 2 cups extra-virgin olive oil (500 ml)

• 1 small sprig rosemary (3–4 inches)

Stir in after baking

• 4 Tbsp chili flakes

• 2 Tbsp sesame seeds

• 4 Tbsp chopped peanuts

• 1 tsp salt

• 1/2 tsp sugar

Optional

• 1 Tbsp soy sauce

• 1 tsp rice vinegar or apple cider vinegar

Equipment

Small oven-safe baking dish (or loaf pan) + foil + clean glass jar

Instructions

1) Preheat

Heat oven to 320°F (160°C).

2) Arrange the garlic

Spread the peeled garlic cloves in an even layer in a small baking dish.

3) Add oil + rosemary

Pour in the olive oil until the garlic is fully submerged. Tuck in the rosemary sprig (it should sit in the oil, not on top).

4) Cover and slow-bake

Cover tightly with foil and bake 60–90 minutes, until the garlic is:

• fork-tender (very soft),

• lightly golden (not browned),

• and the oil has gentle bubbling (quiet simmer, not frying).

5) Remove rosemary

Take the dish out of the oven. Rest covered 5 minutes, then uncover carefully.
Use tongs or a fork to remove the rosemary sprig and discard it (this keeps the flavor fresh, not bitter).

6) Stir in the chili, seeds, and peanuts

While the oil is still hot, add:
chili flakes, sesame seeds, chopped peanuts, salt, and sugar.
Stir gently to combine. For a stronger garlic flavor, lightly mash 5–8 cloves against the side of the dish—keep the rest whole for texture.

7) Optional: add soy + vinegar (best timing)

Let the oil cool 5–10 minutes (still warm, not ripping hot), then stir in:

• 1 Tbsp soy sauce (optional)

• 1 tsp rice vinegar or apple cider vinegar (optional)

8) Bake again to infuse

Cover again and return to the oven for 10–15 minutes.

9) Cool and store

Cool completely at room temp. Transfer to a clean jar, making sure the garlic stays under the oil. Store in the fridge.

Love this Rosemary Garlic Chili Oil? Save the image below to your Pinterest board so you’ve got it ready the next time you want to level up pasta, eggs, pizza, or bread.

Storage and safety (garlic-in-oil)

• Keep refrigerated (don’t store at room temp).

• Keep garlic fully submerged.

• Use within 10–14 days, or freeze in small portions.

Serving Suggestions

• Noodles: Toss 1–2 Tbsp with hot noodles + a splash of cooking water to make it glossy.

• Eggs & toast: Drizzle over fried eggs, scrambled eggs, or avocado toast.

• Rice bowls: Spoon on rice with chicken/tofu + cucumbers or greens.

• Roasted potatoes/veg: Add right after they come out of the oven.

• Dumpling dip: Mix 1 Tbsp oil + (optional) 1 tsp vinegar + 1 tsp soy sauce.