Everything goes into one large jar, the dressing gets poured in last, and a few gentle shakes bring it together without turning it into mush. It’s fast, messy in the best way, and perfect for chips, tacos, grilled chicken, or eating straight from the spoon while the chips are still in the bag.

Ingredients 

• 4 ripe avocados, cubed (not mashed)

• 2 cups cherry tomatoes (about 12 oz / 340 g), halved

• 1/2 cup parsley, chopped (or do half parsley + half cilantro for a more classic guac vibe)

• 1/2 cup corn kernels (cooked and cooled, or drained if canned)

• 1/3 cup finely diced red onion (or 2 tbsp scallions)

Optional 

• 1 small jalapeño/serrano, finely diced

Dressing 

• 3 tbsp lime juice

• 3 tbsp extra-virgin olive oil

• 1 tsp garlic powder

• 1 tsp kosher salt (start with 3/4 tsp, then adjust)

• 1/2 tsp ground cumin (optional but very guac)

• 1/4 tsp black pepper

• Pinch chili flakes (optional)

Instructions

Fast cherry tomato hack (lid method)

1. Spread tomatoes on a board in one layer.

2. Press a flat lid/plate/second board on top to hold them steady.

3. Slice straight through the middle with a sharp knife.

Jar method (no smashing)

1) Load the jar (no dressing yet)
Use a big jar (1.5–2 quarts / 1.5–2 L) so the avocado has room.

Add in this order:

1. Corn kernels

2. Cherry tomatoes

3. Onion/jalapeño (if using)

4. Parsley (and cilantro if using)

5. Avocado cubes last

2) Mix the dressing separately
In a small bowl or cup, whisk (or shake in a small jar) the lime juice, olive oil, garlic powder, salt, cumin, pepper, and chili flakes.

3) Pour dressing into the big jar
Pour it over everything, seal tightly.

4) Shake gently, in short bursts
Do 5–8 quick, gentle shakes, like you’re “tossing” the salad inside the jar.
Stop, open, check. If needed, do 2–3 more gentle shakes.

Goal: glossy, coated chunks — not guacamole paste.

5) Taste + adjust
Add a pinch more salt or another squeeze of lime if it tastes flat.

Pin this one before you forget it — this Lazy Guacamole Salsa is the kind of quick recipe you’ll want again for chips, tacos, and last-minute snacks.

Tips & Tricks

• Use avocados that are ripe, but not super soft.
  They should give a little when pressed. If they’re too soft, they’ll break down when you shake the jar.

• Cut the avocado into larger cubes.
  Bigger pieces hold their shape better than small dice.

• Use a large jar, not a crowded one.
  A roomy jar gives the ingredients space to move, so they mix instead of getting crushed.

• Add the dressing last.
  This helps coat everything evenly and keeps the avocado from getting handled too much.

• Shake gently in short bursts.
  Think “toss,” not “blend.” Start with a few quick shakes, check it, then shake again only if needed.

• Add avocado last every time.
  Corn, tomatoes, onion, and herbs can go in first. Avocado should always be the final ingredient before the dressing.

• Taste after shaking, not before.
  Once everything is coated, the salt and lime will taste stronger and more balanced.

• Want it more classic guacamole-style?
  Add a little finely diced red onion, jalapeño, and cilantro. Those ingredients push it more into guacamole territory without mashing.

• Want it less watery?
  If your tomatoes are very juicy, let them sit on a paper towel for a few minutes before adding to the jar.

Storage

• Best eaten fresh (same day).
  The texture is best right after mixing, when the avocado is bright green and chunky.

• Refrigerate leftovers in a tightly sealed jar for up to 24 hours.
  The lime juice helps slow browning, but some darkening is normal.

• To reduce browning:
  Press a piece of plastic wrap directly against the surface before sealing the jar (if storing in another container, do the same).

• Do not freeze.
  The avocado texture turns watery and mushy after thawing.

• If making ahead:
  Prep the tomatoes, corn, herbs, and dressing in advance, but add and shake in the avocado right before serving.

Ingredients

Chicken mixture (blended)

• 1 lb chicken breast

• 1 large egg

• 1 tsp salt

• 2 tbsp hot sauce (optional, for spicy)

For shaping

• 1 cup cornstarch (for rolling + shaping nuggets)

Seasoned batter

• 1 cup self-rising flour

• 1 tsp salt

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp cayenne pepper (optional)

• 1 1/2 cups cold water

For frying

• Neutral oil (vegetable/canola/peanut), enough for deep frying

Instructions (clear + foolproof)

1) Blend the chicken base

Cut chicken into chunks so it blends evenly. In a food processor (best) or blender, combine:

• chicken

• egg

• salt

• hot sauce (if using)

Blend/pulse until you get a thick, sticky paste. It doesn’t have to be perfectly smooth, but there shouldn’t be big pieces.

2) Scoop → roll in cornstarch → shape

Pour cornstarch into a shallow bowl.

• Scoop about 1 to 1 1/2 tablespoons of the chicken mixture.

• Drop it into the cornstarch and roll until fully coated.

• Gently press and shape into a nugget (oval or rounded rectangle).

Tip: Dust your hands with cornstarch so the mixture doesn’t stick to your fingers.

Place shaped nuggets on a parchment-lined tray.

3) Freeze for 1 hour

Freeze the tray for 1 hour.
This step firms the nuggets so they stay intact when battered and dropped into hot oil.

(If you want, you can freeze longer—once solid, transfer to a freezer bag.)

4) Heat the oil

Heat oil to 390°F (199°C) in a deep pot or fryer.
Use a thermometer if possible—this is the difference between crisp and greasy.

5) Make the seasoned batter (keep it cold)

In a bowl, whisk together:

• self-rising flour

• salt

• paprika

• garlic powder

• onion powder

• cayenne (if using)

Whisk in cold water until smooth.

Batter consistency: It should coat a spoon and drip off in a steady ribbon—like thin pancake batter.

6) Batter the frozen nuggets

Take nuggets straight from the freezer.

• Dip each nugget in the batter.

• Let extra batter drip off for a second.

7) Deep fry (small batches)

Fry at 390°F for 3–4 minutes, until golden brown.

Don’t crowd the pot—oil temperature drops fast and the coating turns soft.

8) Drain and serve

Remove to a wire rack (best for crunch) or paper towels.
Let them sit 1–2 minutes before eating—the inside is hot.

Save the photo below to your Pinterest so you can come back to these nuggets when you want something crispy fast.

Tips and Tricks

• Keep the chicken cold: It’s easier to blend, scoop, and shape when the mixture stays cold.

• Don’t skip the cornstarch: Rolling each scoop in cornstarch helps the nuggets hold their shape.

• Freeze until firm: That 1-hour freeze makes battering and frying much easier.

• Keep the batter cold: Cold batter gives you a crispier coating.

• Fry in small batches: This keeps the oil temperature steady so the nuggets stay crispy, not greasy.

• Use a thermometer if possible: Frying at 390°F helps them cook fast and turn golden.

• Let extra batter drip off: This keeps the coating even and prevents thick batter clumps.

• Drain on a wire rack: It keeps the crust crisp better than paper towels.

Ingredients 

• 2 English cucumbers (about 1–1.25 lb / 450–570 g)

• 1 clove garlic, finely minced or grated

• 1 1/2 Tbsp sesame oil (22 ml)

• 3 Tbsp light soy sauce (45 ml)

• 3 Tbsp honey (about 63 g)

• 4 Tbsp rice vinegar (60 ml)

• 3 Tbsp chili oil (45 ml)

• 2 Tbsp black sesame seeds (about 18 g)

You’ll need

• Large jar with a tight lid (at least 1 quart / 1 liter)

• Chef’s knife or cleaver + cutting board

Instructions

1) Smash first, then cut

1. Wash and dry the cucumbers.

2. Place a cucumber on a cutting board. Lay your knife flat over it (blade parallel to the board).

3. Press down firmly with your palm until it cracks. Repeat a few times along the length so it’s split and jagged, but not crushed into mush.

4. Now slice the smashed cucumber into bite-size chunks (about 1–1.5 inches / 2.5–4 cm).

5. If there’s lots of cucumber liquid on the board, leave most of it behind so the dressing stays bold.

2) Add cucumbers + dressing to the jar, then shake

1. Add the cucumber chunks to your jar.

2. Add garlic, soy sauce, rice vinegar, honey, sesame oil, chili oil, and black sesame seeds.

3. Close the lid and shake hard for 20–30 seconds (honey needs a little extra shaking).

4. Open and check the bottom—if honey is still sitting there, shake another 10 seconds.

3) Rest (optional)

• Eat right away or chill 10–20 minutes, then shake once more.

If this smashed cucumber salad is your kind of snack, hit “Save” and pin the photo below so it’s waiting for you next time you need something quick and crunchy.

Tips & Tricks (so it stays crunchy and the flavor hits)

Smash technique that actually works

• Press in 3 spots per cucumber: one near each end + one in the middle.
  You’re aiming for cracks and splits, not a flattened pancake.

• Stop when it “gives.” If the cucumber breaks open and looks crinkly, you’re done. Any more and you’ll squeeze out too much water.

Cut size matters more than people think

• Bite-size, but not tiny: about 1–1.5 inches.
  Too small = watery fast. Too big = dressing doesn’t cling as well.

• Include some long-ish pieces. A mix of shapes (chunks + a few strips) makes it feel more “restaurant-style.”

Keep the dressing bold (avoid cucumber soup)

• After smashing + cutting, you’ll see liquid on the board. Leave most of it behind.

• If you want it extra crisp: salt nothing. Your soy sauce already seasons it, and salt pulls water out fast.

Make the honey behave in a cold jar

Honey loves to stick to glass. Two easy fixes:

• Order matters: soy sauce + rice vinegar → honey → oils → sesame. Then shake.

• Shake like you mean it: 20–30 seconds, pause, then another 10 seconds if you still see honey at the bottom.

Chili oil: control the heat without ruining the balance

• If your chili oil is the crunchy flake-heavy kind, it’s usually hotter. Start at 2 Tbsp, taste, then add the last tablespoon.

• If it’s mostly red oil with little sediment, 3 Tbsp is usually fine.

Black sesame tip (so it doesn’t taste “dusty”)

• Add the black sesame after the liquids, not first. That way it suspends instead of clumping.

• For a smoother vibe, do 1 Tbsp black + 1 Tbsp white. Still looks great, slightly lighter flavor.

The 10-minute rule

• Right away: sharp, loud crunch.

• After 10–20 minutes in the fridge: the garlic/sesame sinks in and it tastes more “finished.”
  Just don’t push it too long—after a couple hours it starts losing snap.

Quick serving upgrades (optional, but worth it)

• More aroma: add a few drops extra sesame oil right before serving (not more than 1/2 tsp).

• More bite: an extra splash of rice vinegar at the end brightens everything instantly.

• Cleaner presentation: if your jar has a lot of dressing pooled at the bottom, tip it into a bowl for serving so you can spoon that last bit over the top.

Ingredients

Potatoes

• 4 medium Yukon Gold potatoes (Russets work too)

• Flaky sea salt + chopped chives (optional, to finish)

Seasoned olive oil (for brushing before baking)

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked paprika

Roasted garlic herb butter

• 1 whole garlic bulb

• 1–2 teaspoons olive oil (for roasting the garlic)

• 1/4 cup butter (½ stick), softened

• 2 teaspoons fresh rosemary, finely minced

• 2 teaspoons fresh thyme, finely minced (optional)

• 2 tablespoons fresh parsley, finely chopped (optional)
  (Use thyme or parsley—both work. If you love herbs, you can do a little of each.)

Instructions

1) Roast the garlic

1. Heat oven to 425°F (220°C).

2. Slice the top ¼ inch off the garlic bulb so the cloves are exposed.

3. Place on foil, drizzle with 1–2 tsp olive oil, and wrap into a loose packet.

4. Roast 35–45 minutes, until the cloves are soft and caramelized.

2) Preheat the sheet pan

• While the garlic roasts, place a large sheet pan in the oven to preheat.

3) Cut potatoes into rectangles

1. Trim a thin slice off all 4 sides of each potato to square it off.

2. Slice into ¼-inch thick rectangles/planks.

3. Keep them in cold water as you work to prevent browning.

4) Cut the accordion pattern (with skewers/chopsticks)

1. Place one potato rectangle on a cutting board.

2. Lay two wooden skewers (or chopsticks) lengthwise along the two long sides of the potato. This stops your knife so you don’t slice all the way through.

3. Using a sharp knife, make thin cuts straight across the potato, very close together, letting the skewers stop the blade.

4. Flip the potato over, reset the skewers if needed, and slice again on a 45° diagonal, same close spacing.

5) Parboil (5–6 minutes)

1. Bring a pot of salted water to a gentle boil.

2. Add the potato planks and simmer 5–6 minutes (tender, not falling apart).

3. Lift them out carefully with a slotted spoon/spider.

4. Let them steam-dry 2–3 minutes, then pat dry gently.

6) Mix the seasoned olive oil

• Stir together olive oil, kosher salt, pepper, and smoked paprika.

7) Bake (build the crust)

1. Carefully remove the hot sheet pan and lightly oil it.

2. Brush both sides of each plank with the seasoned olive oil.

3. Arrange in a single layer on the hot pan.

4. Bake 12–15 minutes, until the bottoms are crisp and deeply golden.

5. Flip and bake 10–15 minutes more, until browned and sizzling at the edges.

8) Make the roasted garlic herb butter

1. Squeeze the roasted garlic cloves into a bowl and mash into a paste.

2. Mix with softened butter, rosemary, and thyme or parsley (your choice).

9) Finish with roasted garlic butter

1. Pull the pan out and brush the tops generously with the roasted garlic butter, working it into the cuts.

2. Return to the oven 2–4 minutes to melt and set.

3. Optional: broil 30–90 seconds for extra crunch—watch closely.

10) Serve

Let the potatoes sit 5 minutes on the pan (they crisp up even more). Finish with flaky sea salt and chives if you want.

Want to make these again without hunting for the recipe? Save it the easy way—pin the photo below to your Pinterest board.

Tips & Tricks for Crispy Accordion Potato Rectangles

• Make the rectangles first (it’s worth the extra minute). Trimming the sides gives you flat, even planks that sit steady on the pan and brown more evenly than rounded slices.

• Keep the planks around ¼ inch thick. Thinner planks get fragile once you start slicing the accordion pattern. Thicker than ¼ inch takes longer to crisp and won’t open up as nicely.

• Skewers are your insurance policy. Set one along each long side so your knife stops automatically. It keeps the potato in one piece and makes the cuts consistent—even if you’re rushing.

• Go for “lots of cuts,” not “deep cuts.” Tight spacing is what creates that accordion look. The goal is many thin slices while leaving a small hinge at the bottom.

• Simmer, don’t blast them with a hard boil. A gentle boil for 5–6 minutes softens the inside without breaking the planks. If the water is violently rolling, the crosshatch can split.

• Steam-dry after draining. Let the potatoes sit in the colander 2–3 minutes before patting dry. That little bit of steam helps surface moisture evaporate so you get crispier edges in the oven.

• Preheat the sheet pan like it’s cast iron. Starting on a hot pan gives you instant sizzle and better browning. If you skip this, the bottoms tend to go soft.

• Brush with the smoked paprika oil first. It builds flavor and color where you actually want it—on the crisp crust—without risking burnt herbs.

• Save the roasted garlic butter for the end. Butter and herbs can darken too fast at 425°F. Brushing it on during the last few minutes keeps the garlic sweet and the herbs fresh-tasting.

• Broil only when you’re already happy with the color. Think of the broiler as a quick “final crunch,” not the main cooking step. Thirty seconds can be enough.

• Want extra-crispy edges? Don’t crowd the pan. Leave a little space between planks so hot air can circulate and the potatoes roast instead of steaming.

• If a plank breaks, roast it anyway. Broken pieces still crisp up beautifully—and they’re usually the first ones to get “taste-tested” off the tray.

The key is seasoning both sides differently: rosemary and thyme on one side, then cinnamon and brown sugar on the cut side so it bakes into a sweet, sticky glaze. A brush of melted butter halfway through is what brings it all together. It’s a simple sheet-pan recipe, but the flavor feels like something you’d order as a side at a great restaurant.

Ingredients

• 5 medium sweet potatoes, halved lengthwise

• 4–5 Tbsp oil, divided (about 2 Tbsp for the pan + 2–3 Tbsp to coat)

• 3 Tbsp butter, melted

Seasonings

• 3 tsp dried rosemary, divided

• 3 tsp dried thyme, divided

• 1 1/4 tsp salt (skin side only)

• 1 tsp ground cinnamon 

• 2 tsp adobo seasoning 

• 2 Tbsp brown sugar

Instructions

1) Preheat + prep the pan

Preheat oven to 400°F.
Spread a thin layer of oil over a large sheet pan so the potatoes can roast (not stick).

2) Oil the sweet potatoes

Cut your sweet potatoes in halves, and place them cut-side down on the oiled pan and slide them around a bit so the cut sides pick up oil.
Flip them over and rub a light coat of oil over the skins and cut sides so they brown evenly.

3) Season side #1 (skin side / salted side)

With the skin side facing up, season with:

• half the rosemary

• half the thyme

• all the salt

4) Flip and season side #2 (cut side)

Flip the potatoes so the cut side faces up, then season with:

• remaining rosemary

• remaining thyme

• cinnamon

• adobo seasoning

• brown sugar (spread it in a thin, even layer so it caramelizes instead of burning)

5) First roast

Roast for 20 minutes.

6) Flip + butter halfway

Pull the pan out and flip the potatoes again.
Brush/spoon the melted butter over the tops. (It’ll run down and help baste the edges.)

Return to the oven and roast 18–25 minutes more, until deeply caramelized.

7) Know when they’re done

They’re ready when:

• a fork slides in easily, and

• the edges look dark and roasted with caramelized spots, and

• the surface looks “set” (not wet or grainy with sugar)

Optional: extra-dark, crispier edges

Broil briefly at the end, watching closely so the sugar doesn’t burn.

If these roasted sweet potatoes made it onto your “make again” list, do me a favor—save the photo below to your Pinterest board so you’ve got it ready the next time you’re craving that caramelized, buttery edge.

Tips & Tricks for the Best Results

• Pick the right sweet potatoes. Medium ones roast more evenly than huge ones. If you’re using very large sweet potatoes, expect a longer cook time.

• Cut them evenly. Try to keep the halves similar in thickness so they finish at the same time. If one half is much thicker, it’ll still be firm when the others are done.

• Spread the brown sugar thin. A light, even layer caramelizes into a glossy coating. Big piles tend to burn before the potatoes are fully roasted.

• Use the edges as your “crisp meter.” The centers should be soft, but the real magic is at the edges where the sugar and butter concentrate and get dark and sticky.

• Crowding = steaming. Give the potatoes space. If they’re packed in, moisture builds up and you’ll miss that deeper roasted finish. Use two pans if needed.

• Butter halfway, not at the start. Adding melted butter mid-roast helps it cling, baste the sides, and deepen browning without burning too early.

• Watch closely if you broil. It’s the fastest way to get that darker “video-style” finish, but brown sugar can go from perfect to bitter in a minute. Keep the oven door cracked and don’t walk away.

• Let them sit for a few minutes. Right out of the oven, the sugar is still soft. A short rest helps the glaze set up so the tops feel less sticky and the edges stay crispier.

• Reheat the right way. For leftovers, use the oven or air fryer to bring back the roasted edges. The microwave works, but it softens everything.

Leftover Storage & Reheating

How to store

• Let the sweet potatoes cool to room temp (don’t leave them out longer than about 2 hours).

• Transfer to an airtight container.

• Refrigerate for up to 4 days.

Freezing (optional)

• You can freeze them for up to 2 months, but the texture will be softer after thawing and the caramelized top won’t stay as “roasty.”

• Freeze in a single layer on a tray first, then move to a freezer bag/container.

Best ways to reheat (to bring back the edges)

• Oven: Spread on a sheet pan and reheat at 400°F until hot and the edges look lively again.

• Air fryer: Reheat in a single layer at 375–400°F until warmed through.

Microwave (quickest)

• Works fine for speed, but expect a softer texture. If you want, microwave to warm them, then finish for a few minutes in a hot oven/air fryer to crisp the edges again.

Ingredients 

Cucumbers

• 6 mini cucumbers or Persian cucumbers (about 1 lb / 450 g total)

• 2 teaspoons salt (for draining)

Dressing

• 1 tablespoon regular soy sauce

• 2 garlic cloves, minced (or finely grated)

• 1 tablespoon rice vinegar (or white vinegar)

• 1 tablespoon Chinese chili oil (use more/less to taste)

• 1 tablespoon granulated sugar

• 1 teaspoon sesame oil

• 1 teaspoon black sesame seeds

• 2 tablespoons green onion, thinly sliced (optional)

Instructions

1) Prep the cucumbers

Wash the cucumbers well and slice off the ends.

2) Make the spiral cuts (easy method)

You’ll need two chopsticks (or skewers) per cucumber.

1. Place 1 cucumber between the chopsticks so they run lengthwise along both sides.
   This stops your knife from cutting all the way through.

2. Slice on a diagonal across the top of the cucumber—thin slices, close together—until you reach the end.

3. Flip the cucumber over and straight slices on the other side.

4. Now cut the cucumber in half (crosswise) so it’s easier to toss and eat.

Important: The diagonal angle is what creates the spiral effect. If you cut straight across, it won’t “accordion.”

No time for spirals? Thinly slice the cucumbers instead—still great.

3) Salt to remove extra water (don’t skip)

Put the cucumbers in a large bowl. Sprinkle with 2 teaspoons salt and gently massage for 15–20 seconds.

Let sit 5 minutes (up to 10 minutes max).
Then rinse under cold water 3–4 times until the cucumbers no longer taste salty. Drain very well.

Tip: If your cucumbers seem watery, pat them dry with paper towels after draining. It helps the dressing stay punchy.

4) Mix the dressing

In a small bowl, stir together:
soy sauce, garlic, vinegar, chili oil, sugar, black sesame oil, sesame seeds, and green onion.

Stir until the sugar dissolves.

5) Toss and serve

Pour the dressing over the cucumbers and toss gently so you don’t break the spirals.

Eat right away for maximum crunch—or let it sit 10 minutes for a slightly more “pickled” bite.

Saved this one? Pin it for later — share the image below to your Pinterest board so you can come back to this spiral cucumber salad anytime.

Tips & Tricks for the Best Spiral Cucumber Salad

1) The cut that actually works (your method)

• Side #1: slice diagonally (thin, close together)

• Side #2: flip and slice straight across (thin)
  That combo still creates the accordion/spiral effect, and it’s easier to keep consistent than doing diagonal on both sides.

Tip: Use chopsticks (or skewers) as “stops” so you don’t slice all the way through.

2) Don’t skip the salt step—but don’t overdo it

Salting is what keeps the salad from turning watery 10 minutes later.

• 5 minutes is ideal

• 10 minutes max or the cucumbers start to soften and break

After rinsing, drain really well.

3) Drain like you mean it

Watery cucumbers = diluted dressing.

• Shake the colander hard

• If you want the strongest flavor, pat the cucumbers dry with paper towels before dressing

4) Make the dressing smooth (no gritty sugar)

Stir the dressing for 20–30 seconds until the sugar fully dissolves.
If it’s stubborn, let it sit 1 minute, then stir again.

5) Control garlic intensity

Garlic can take over fast in cold salads.

• Minced garlic = balanced

• Grated garlic = sharper, stronger (use less)

6) Chili oil varies a lot

Some chili oils are mild, others are nuclear.

• Start with 2 teaspoons if you’re unsure

• Add more after tasting

7) Black sesame = better when toasted

If your black sesame seeds aren’t toasted, warm them in a dry pan for 1–2 minutes until fragrant.
Add them at the end so they stay crisp and nutty.

8) Let it sit (briefly) for max flavor

• Eat right away = maximum crunch

• Rest 10 minutes = dressing soaks into the cuts and tastes more “restaurant-style”

9) Keep leftovers separate (best trick if you meal prep)

If you’re making it ahead:

• Store cucumbers and dressing separately

• Toss right before eating
  This keeps the cucumbers snappy instead of soggy.

10) Quick “save it” fixes

• Too salty after rinsing? Add a splash more vinegar and a pinch of sugar.

• Too sharp? Add ½ tsp more sugar or a few drops of sesame oil.

• Too mild? Add more green onion and a small pinch of salt to the dressing (not the cucumbers).

The secret isn’t anything fancy—it’s the little steps that actually matter: a quick parboil so the centers go fluffy, a good steam-dry so they don’t turn soggy, and enough space in the pan so the edges get properly crisp. Then, right near the end, they get a drizzle of warm garlic-rosemary oil with fresh lemon zest and a tiny bit of honey. It doesn’t make them sweet—it just smooths out the sharpness and makes the flavor feel rounded and restaurant-level.

If you’ve ever had roast potatoes come out pale, soft, or weirdly dry, this is the method that fixes that. Crunchy outside, tender inside, and the kind of aroma that makes everyone wander into the kitchen to “check something.”

Ingredients

(serves 6–8)

For the potatoes

• 3 lb 5 oz Maris Piper potatoes (or Yukon Gold) (about 1.5 kg)

• Sea salt and freshly ground black pepper

• 2–3 Tbsp olive oil (for the roasting tray)

For the garlic-rosemary oil

• 1/3 cup olive oil (80 ml)

• 4–6 garlic cloves, minced

• 1–2 Tbsp fresh rosemary, finely chopped

• Zest of 1 lemon

• 1 tsp honey

• 1/2–1 tsp kosher salt (to taste)

• 1/2 tsp black pepper

Instructions

1. Preheat the oven and heat the tray.
   Heat to 375°F / 190°C /. Place a large roasting tray in the oven while it preheats (a hot tray helps the potatoes start crisping right away).

2. Prep the potatoes.
   Peel the potatoes and cut any large ones so they’re all similar size. Rinse in cold water to remove excess surface starch.

3. Parboil.
   Add potatoes to a large pot, cover with cold salted water, bring to a boil, then cook for 7 minutes. Drain well.

4. Steam-dry and rough up the edges.
   Let the potatoes sit in the colander for 3 minutes to steam dry. Then shake the colander a few times until the edges look fluffy and slightly ragged—those bits are what turn crisp in the oven.

5. First roast.
   Carefully remove the hot tray. Add 2–3 tablespoons olive oil, then tip in the potatoes and spread them into a single layer. Season generously with salt and pepper. Roast for 30 minutes.

6. Make the garlic-rosemary oil.
   While the potatoes roast, warm 1/3 cup olive oil in a small saucepan over low heat. Add minced garlic and stir 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.

7. Coat and finish roasting.
   After 30 minutes, remove the tray and drizzle about two-thirds of the garlic-rosemary oil over the potatoes. Turn them carefully so the crisping sides stay intact, then return to the oven for 30–40 minutes, turning once more halfway through, until deeply golden and crisp all over.

8. Serve.
   Spoon the remaining garlic-rosemary oil over the potatoes right before serving. Taste and add a final pinch of salt if needed.

If you’re making these again (you will), pin the image below and keep it in your “go-to sides” board.

Tips & Tricks

• Dry potatoes roast. Wet potatoes steam. After you drain them, leave them in the colander for a few minutes until they stop looking shiny. If they still look glossy, they’ll never get that proper crust.

• The shake is the whole point. Don’t be gentle with the colander. A couple of confident shakes roughs up the edges, and those rough edges are what turn into the crispy bits everyone fights over.

• Hot tray = head start. Sliding the empty tray into the oven while it preheats is an easy win. When the potatoes hit the oil, you should hear a little sizzle. No sizzle usually means less color.

• Give them room or they’ll go soft. If the potatoes are piled or touching too much, they’ll sweat and stay pale. If you’re not sure, use two trays. It’s better than “almost crispy.”

• Don’t pour all the garlic oil in from the beginning. Garlic is delicate. Add most of it after the first 30 minutes so it stays fragrant instead of turning bitter. Save a spoonful for the end — that’s what makes them smell insane at the table.

• Keep the garlic oil calm. Low heat only. You’re not frying garlic, you’re just waking it up. The moment it smells amazing, you’re done. If it browns in the pot, it’ll taste harsh after roasting.

• Final salt matters. Roast potatoes always need one last tiny pinch right before serving. Taste one and adjust — it makes everything feel “finished.”

• Leftovers tip: Reheat on a tray at 400°F (205°C) for 10–15 minutes. Microwave turns them soft, oven brings the crunch back.

Ingredients

• 1 large English cucumber (or 2 small cucumbers), about 350 g

• 3 garlic cloves, smashed then finely chopped

• Salt, to taste

• 1/4 tsp sugar (optional, helps balance vinegar + heat)

• 1 tbsp toasted sesame oil

• 1 tbsp light soy sauce (optional, for deeper savoriness)

• 1 tsp black vinegar (optional, for that classic tang)

• 1–2 tsp chili oil (or chili crisp), to taste

• 1–2 tsp black sesame seeds, for topping

Instructions 

1. Prep the cucumber

   • Rinse well. For English cucumber, peel just a few strips of skin (leave some on for crunch and color).

   • For smaller cucumbers, simply trim the ends.

2. Smash it

   • Place the cucumber on a cutting board.

   • Use the flat side of a large knife (or a rolling pin) and give it a few firm hits until it splits and looks “cracked.”

   • Cut into bite-size chunks (rough pieces are perfect).

3. Salt first (this prevents watery salad)

   • Add cucumbers to a bowl. Sprinkle with salt and the sugar (if using).

   • Toss and let sit 10 minutes so extra water releases.

4. Drain

   • Pour off the liquid in the bowl (this keeps the dressing bold instead of diluted).

5. Dress it

   • Add chopped garlic, sesame oil, and chili oil (or chili crisp). Toss well.

   • For a stronger Sichuan-style flavor, add soy sauce + black vinegar.

6. Finish

   • Sprinkle black sesame seeds on top right before serving.

   • Taste and adjust: more salt, a little more vinegar, or a touch more chili oil.

7. Serve cold

   • Best after 10–20 minutes in the fridge, but it’s great immediately too.

Save this to Pinterest (image below). You’ll want it the next time you need something fresh and spicy.

Tips & Tricks for the Best Smashed Cucumber Salad

• Smash, don’t just slice. You’re not trying to pulverize the cucumber—just crack it so it splits and gets those rough edges that grab onto the dressing.

• Salt first, always. Tossing the cucumbers with salt for 10 minutes pulls out extra water. If you skip this, the salad tastes great for 2 minutes… then turns watery.

• Drain well (but don’t squeeze). Pour off the liquid after salting. A gentle press with a spoon is fine. Over-squeezing makes the cucumbers limp.

• Peel in stripes, not all the way. English cucumbers are great as-is, but peeling a few strips removes any tough skin while keeping crunch and color.

• Use toasted sesame oil, not plain. Toasted sesame oil is what gives that “restaurant smell” the moment you toss it.

• Chili oil heat varies a lot. Start with 1 tsp, taste, then add more. Some chili oils are mild; some are sneaky-hot.

• Black vinegar is the difference-maker. If you have it, use it. It adds that deep, slightly sweet tang that makes the salad taste “Sichuan-style,” not just spicy.

• Add garlic after draining. Garlic + salt sitting too long can taste harsh. Mix it in once the cucumbers are drained so it stays fresh and punchy.

• Black sesame seeds go on last. Sprinkle right before serving so they stay crisp and don’t get lost in the liquid.

• Let it chill 10–20 minutes if you can. The flavor gets better fast, but the cucumbers stay crunchy because you drained them first.

• Want the real Sichuan “tingle”? Add a pinch of ground Sichuan peppercorn (or crush a few whole ones). It shouldn’t taste peppery—just bright and slightly numbing.

What I love most is how it looks fancy without being fussy. The oven does the heavy lifting, the custard comes together on the stove in a few minutes, and the torch (or broiler) turns the top into that glossy, glassy shell everyone fights over. If you’ve ever wanted a brûlée moment at home without ramekins, water baths, or any stress, this is the one.

Ingredients

• 2 medium to large Japanese sweet potatoes (satsumaimo)

• Olive oil (for the skins)

• 2 egg yolks

• 2 1/2 tablespoons granulated sugar (plus extra for brûlée topping)

• 2 teaspoons cornstarch

• 1/2 teaspoon vanilla extract

• 1 1/4 cups heavy cream

Step-by-step instructions (clear + foolproof)

1) Roast the sweet potatoes

1. Heat oven to 425°F (220°C).

2. Scrub the sweet potatoes and dry them well.

3. Lightly rub the skins with a bit of olive oil.

4. Poke 6–8 holes all over each potato with a fork (don’t skip this—they’ll steam inside).

5. Place on a foil-lined baking sheet and roast for 40–55 minutes, depending on size, until a fork slides in easily.

Tip: If they’re very thick, they may take closer to 55–60 minutes. You want them fully soft inside.

2) Make the custard base

While the potatoes roast:

1. In a mixing bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla until smooth and slightly lighter in color.

2. Slowly pour in the heavy cream a little at a time, whisking constantly, until fully combined.

This slow-pour step helps keep the mixture silky and lump-free.

3) Thicken the custard on the stove

1. Pour the mixture into a small saucepan.

2. Set over low heat and stir constantly with a silicone spatula or wooden spoon, making sure you scrape the bottom and corners.

3. After 5–10 minutes, it will start to thicken. Keep stirring until it looks like a pourable pudding that coats the back of a spoon.

Important: Don’t crank the heat. Low and steady prevents scrambled eggs.

4. Immediately scrape the custard into a clean bowl.

4) Chill the custard (so it sets)

1. Press plastic wrap directly onto the surface of the custard (touching it prevents a skin).

2. Refrigerate for 30–45 minutes, until cooled and thickened (cool is fine—doesn’t need to be exactly room temp).

5) Split the sweet potatoes (without cutting through)

1. When the potatoes are done, let them cool 10–15 minutes so you can handle them.

2. Slice a slit lengthwise across the top of each potato—don’t cut all the way through.

3. Gently press the ends to open the potato a bit, like a little boat.

6) Fill and brûlée the tops

1. Spoon custard into each potato until generously filled.

2. Sprinkle a thin, even layer of granulated sugar over the custard (about 1–2 teaspoons per potato, depending on size).

If using a kitchen torch:

• Torch the sugar in small circles until it melts, bubbles, and turns deep golden.

If using a broiler:

1. Move an oven rack to the highest position.

2. Place filled potatoes on a baking sheet.

3. Broil for 1–3 minutes, watching constantly, until the sugar melts and browns.

Broiler tip: It can go from perfect to burnt fast—don’t walk away.

Save this to your Pinterest board so you don’t lose it—because you will want that crackly top again.

Tips that make it come out better

• Roast until truly soft. Undercooked potatoes taste starchy and won’t mash slightly when opened.

• Keep custard heat low. If it thickens too fast, it can turn grainy.

• Go light on the sugar layer. A thin layer brûlées into a crisp shell; a thick layer can taste bitter.

• No torch? Broiler works—just stay glued to the oven door.

Storage

This dessert is best right after brûléeing (that crackly top is the whole point).
If you want to prep ahead:

• Make custard up to 2 days ahead and refrigerate.

• Roast potatoes up to 1 day ahead, rewarm slightly, fill, then brûlée right before serving.

The method is easy once you do it in the right order, and I’ll show you exactly when to steam, when to fry, and when to glaze so it actually works.

Ingredients

• 1 lb Japanese sweet potatoes (satsuma-imo) (450 g)

• Vegetable oil, for deep-frying (enough for about 2 inches / 5 cm depth)

• 1/4 cup water (60 ml)

• 1/4 cup brown rice syrup (about 2.8 oz / 80 g)

• 2 Tbsp evaporated cane sugar (about 0.7 oz / 20 g)

• 2 tsp black sesame seeds

Instructions

1) Cut the sweet potatoes

Trim the ends, then cut into rangiri chunks: slice at a 45° angle, rotate the potato 90°, slice again, and repeat. Aim for pieces that are roughly the same thickness so they cook evenly.

2) Soak

Add the pieces to a bowl of cold water and soak for 10 minutes (this helps remove excess starch). Drain well.

3) Steam until nearly tender

Put the drained sweet potatoes in a pan with 1/4 cup water (60 ml). Cover and cook over medium-high heat until the water is almost gone and the potatoes are mostly tender (a fork should go in with a little resistance).

Remove the lid and let any remaining water fully evaporate.

4) Heat the oil

Heat about 2 inches of oil to 340°F (170°C) in a pot or deep skillet.

5) Fry

Carefully add the sweet potatoes and fry for 4–6 minutes, turning occasionally, until golden and lightly crisp. Remove to a rack or paper towel.

6) Make the glaze

In the same pan you used for steaming, add:

• 1/4 cup brown rice syrup (80 g)

• 2 Tbsp evaporated cane sugar (20 g)

Warm over medium heat, stirring just until the sugar dissolves and the glaze looks smooth.

7) Coat the sweet potatoes

Add the fried sweet potatoes to the glaze and toss until glossy and evenly coated.
If the glaze tightens too fast, add 1 tsp water at a time to loosen it.

8) Finish

Add 2 tsp black sesame seeds and toss once more. Serve warm.

If you’re making these again (and you probably will), pin the photo below so you don’t lose it.

Tips and Tricks (So They Turn Out Right)

• Cut matters more than shape. Rangiri looks nice, but the real goal is even thickness. If some pieces are thin and some are thick, the thin ones brown too fast while the thick ones stay firm inside.

• Don’t skip the soak. A quick soak pulls off surface starch so the pieces fry cleaner and don’t glue themselves together.

• Steam until “almost” tender, not fully soft. You want a fork to go in with a little resistance. If they’re fully soft before frying, they can break apart and drink up oil.

• Let the pan go dry before frying. After steaming, keep the lid off and cook for a minute until the water is completely gone. Any leftover moisture = more splatter and less crisp.

• Hold the oil around 340°F (170°C). Too hot and the outside gets dark before the inside is right; too cool and they soak up oil. Fry in small batches if your pot is crowded—crowding drops the oil temp fast.

• Use a rack if you can. Draining on a wire rack keeps the bottoms from getting soft. Paper towels work, but they trap steam.

• Warm the glaze gently. You’re not trying to boil it hard—just heat it enough to dissolve the sugar and make it loose. If it thickens too much in the pan, it’ll turn into sticky candy before you can coat the potatoes.

• Toss fast, then stop. Once the sweet potatoes are coated and glossy, take them off the heat. Overcooking after glazing can make the coating gritty or overly hard.

• If the glaze tightens up: Add 1 teaspoon water at a time and stir. It loosens back up quickly—don’t dump in a bunch or it’ll go thin.

• Sesame timing: Add sesame at the very end so it sticks to the coating instead of sinking into the syrup.

• Best texture window: These are at their peak within 15–30 minutes. They’re still good later, but the crisp edges soften as they sit.