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Air Fryer Baked Potatoes

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Air Fryer Baked Potatoes are a great side dish with olive oil rubbed potatoes cooked in an air fryer with some sea salt and ground pepper. 

I love cooking with my air fryer! It has become one of my kitchen essentials. It provides easy clean up, simple cooking and just less effort to cook some really amazing dishes. Check out the Air Fryer Garlic Parmesan Asparagus for another simple side dish idea that will be on repeat in your home. 


 

Air Fryer Potatoes

Air Fryer Baked Potatoes have this amazing crispy outside and the insides are soft and fluffy. My husband typically won’t eat the skin of a baked potato but he eats the WHOLE potato when cooked with this method. Proof it’s delicious in my book. 

Toppings

Can we be honest and admit the toppings are the best part of a baked potato with soooo many possibilities. Here are some ideas for your Air Fryer Baked Potatoes! 

  • Butter
  • Sour Cream
  • Chives
  • Parsley
  • Cheese
  • Bacon

Get creative!

  • Buffalo chicken
  • Taco meat with taco toppings
  • Broccoli with cheese
  • Fajita
  • Chili
  • Pulled pork
  • Pizza stuffed
Air Fryer Baked Potatoes, how to cook potatoes in air fryer, air fryer recipes, baked potatoes, steakhouse style baked potatoes
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Air Fryer Baked Potatoes

Air Fryer Baked Potatoes are a great side dish with olive oil rubbed potatoes cooked in an air fryer with some sea salt and ground pepper. 

Course Side Dish
Keyword air fryer, potatoes, side dish
Prep Time 2 minutes
Cook Time 50 minutes
Servings 4 servings
Author Amber

Equipment

  • Air Fryer

Ingredients

  • 4 Russet potatoes
  • olive oil
  • sea salt
  • ground pepper

Instructions

  • Wash potatoes and pierce each one a few times with a fork.
  • Lather each with olive oil and sprinkle with salt and pepper.
  • Place into Air fryer basket.
  • Cook for about 50 minutes on 390 degrees. Please see notes.
  • Fill with toppings of choice.

Notes

Air fryer wattage varies per appliance so cook times can vary. Potato sizes will also vary. I recommend checking your potatoes after 45 minutes and they may need to cook up to one hour. 

Roasted Lemon Garlic Parmesan Broccoli

Roasted Lemon Garlic Parmesan Broccoli is made with fresh broccoli florets, minced garlic, fresh lemon juice, olive oil, cracked pepper and olive oil.

Roasting vegetables is my jam. You can see how to roast green beans with this Roasted Green Beans recipe or try some Roasted Lemon Asparagus. Tossing some vegetables in the oven with some olive oil and seasonings is just so easy and so tasty! These Roasted Lemon Garlic Parmesan Broccoli are no exceptional.

Roasted Lemon Garlic Parmesan Broccoli

Roasted Lemon Garlic Parmesan Broccoli have a nice flavor of lemon with the freshly squeezed lemon and after baking, get tossed in with some shredded Parmesan cheese for a nutty note. You can makes this side dish with ANY entree you like! I recommend the Creamy Honey Mustard Chicken with mashed potatoes and this yummy broccoli.

Tips & Tricks

Don’t overcook the broccoli- keep green and crisp to ensure you are getting all the nutrition from the vegetable. After all, broccoli is said to be one of the healthiest foods on the planet full of Vitamin C, Vitamin K and Folate (that’s just the beginning). Loaded with fiber for digestive health and could even help lower your risk of cancer. You should be feeding your family this stuff regularly!

Roasted Lemon Garlic Parmesan Broccoli, side dish, how to roast broccoli, parmesan broccoli, how to cook broccoli
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Roasted Lemon Garlic Parmesan Broccoli

Roasted Lemon Garlic Parmesan Broccoli is made with fresh broccoli florets, minced garlic, fresh lemon juice, olive oil, cracked pepper and olive oil. 
Course Side Dish
Keyword broccoli
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Amber

Ingredients

  • 1 pound broccoli florets
  • 1 Tablespoon olive oil
  • 1 Tablespoon lemon juice
  • 3 cloves garlic minced
  • 1/4 cup Parmesan cheese
  • ground pepper

Instructions

  • Preheat oven to 425 degrees. 
  • Rinse your broccoli and chop into bite sized pieces. Place on a baking sheet. 
  • Drizzle with olive oil. 
  • Add some freshly squeezed lemon juice (about 1/2 lemon). 
  • Minced garlic and add on top. Mix all the ingredients together so each broccoli is covered. 
  • Sprinkle on a little black pepper and cook in the oven for 14-16 minutes, flipping half way through cooking. 
  • Remove from oven and sprinkle with Parmesan cheese. 
  • Serve. 

Pork and Kimchi Fried Rice

Pork and Kimchi Fried Rice

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Pork and Kimchi Fried Rice is made with ground pork, mint, garlic, ginger, scallions, delicious and flavorful kimchi topped with a fried egg.

You haven’t been seeing as many new recipes from me recently but I am back in full swing and have a whole lineup of great recipes waiting to be shared! Starting with this Pork and Kimchi Fried Rice.

Long story short of where I have been – we decided to sell the house, we rushed and rushed and rushed some more to finish up all those little projects we started and never completed, painted the whole darn house… even put down new flooring. Then, we decided to stay. At least I have a freshly painted house and no projects for the moment!

Back to what’s really important – the food! This Pork and Kimchi Fried Rice comes from Recipes Swap Club where I was tasked this month with The Schizo Chef. I love this website! There are so many awesome recipes from all around the world. I didn’t grow up learning how to make Asian, Caribbean or African foods so a lot of recipes on the site are really foreign to me which is cool because I get the opportunity to learn a new recipe, new cooking techniques and discover new ingredients. Then, I get to share all that with you!

I chose to recreate the Kimchi Fried Rice recipe and Mireille shares her tips to the perfect fried rice! See the tips and entire post by clicking HERE.

I have made fried rice plenty of times but my fried rice making skills go as follows: have leftover rice, throws it into wok with some oil and soy sauce, scramble up an egg , tosses in whatever vegetables happen to be laying around, done. I won’t lie- this works pretty well but today, I am sharing a Korean fried rice that is so flavorful with the kimchi, hearty and packed with protein. I did do a couple of things differently than the original recipe by opting out of shrimp, adding more pork and using mint instead of perilla leaves so make sure to also check out the original recipe.


Pork and Kimchi Fried Rice
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Pork and Kimchi Fried Rice is made with ground pork, mint, garlic, ginger, scallions, delicious and flavorful kimchi and topped with a fried egg.

Yields: 8 servings

  • 1 tablespoon oil (I used olive oil)
  • 3 garlic cloves, minced
  • 2 tablespoons ginger, finely chopped
  • 1 pound ground pork
  • 2 eggs, beaten
  • 16 ounce jar kim chi, rough chopped
  • 2 cups long grain rice, cooked and chilled (I used jasmine)
  • 2 tablespoons light soy sauce
  • 2 tablespoons sesame oil
  • 3 scallions, chopped
  • 3 mint leaves, thinly sliced
  • 1 fried egg per bowl, sunny-side up
  1. Prepare all the ingredients- beat 2 eggs, mince garlic, chop ginger, mint, scallions and roughly chop kimchi.
  2. In a wok, heat olive oil.
  3. Add garlic and ginger, cook until fragrant (about 1 minute).
  4. Add ground pork and cook until browned.
  5. As the pork is cooking, cook your fried eggs on a medium-low heat in an oiled pan for 2 minutes or until the whites are cooked through. Set eggs to the side once cooked.
  6. Add eggs and mix. When they start to cook, add kim chi.
  7. Stir to combine and cook for 30 seconds.
  8. Whisk together the soy sauce and sesame oil in a bowl on the side.
  9. Add rice and wet ingredient mixture, a little at a time, until well absorbed.
  10. Cook for a few more minutes until rice is well coated with the kimchi.
  11. Add scallions and mint and stir.
  12. Add a fried egg to each bowl of fried rice.
  • Preparation time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes

Cilantro Lime Rice

Cilantro Lime Rice

Cilantro Lime Rice is made with basmati rice, freshly squeezed lime, chicken broth and cilantro for a simply delicious side dish for any night of the week.

Let’s get cooking!

Cilantro Lime Rice
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Cilantro Lime Rice

Cilantro Lime Rice is made with basmati rice, freshly squeezed lime, chicken broth and cilantro for a simply delicious side dish for any night of the week.

Yields: 6 servings

  • 1 cup long grain rice, basmati rice recommended
  • 2 cups chicken broth
  • pinch of salt
  • 1 teaspoon olive oil or butter
  • .5 cup fresh cilantro, chopped
  • 1 lime, juiced
  1. Place the rice and chicken broth into a pot on the stove top.
  2. Add a pinch of salt and a drizzle of olive oil.
  3. Cook accroding to packaged directions on rice bringing to a simmer and covering for 20 minutes or until the liquid is absorbed.
  4. Roughly chop your cilantro.
  5. Squeeze in fresh lime juice and the cilantro. Stir.
  6. Serve.
  • Preparation time: 5 minutes
  • Cook time: 20 minutes

What entrée will you pair this Cilantro Lime Rice with?

Crockpot Southern-Style Green Beans

Southern-Style Green Beans

Southern-Style Green Beans made in the crockpot slow cooked to side dish heaven. Made with fresh green beans and loads of delicious bacon for all my bacon lovers out there!

Crockpot Southern-Style Green Beans

Thanksgiving and Christmas are officially on a countdown now. I started my Christmas shopping and holiday menu planning. One dish that is typically on the table for holidays with my family is a green bean dish and these Southern-style Green Beans are always a huge hit!

Crockpot Southern-Style Green BeansThis side dish goes well beyond just the holidays. Make these any time for a bright, fresh comfort food paired with anything from ham to chicken, baked potatoes to rice. This is a simple dish with delicious flavor and a must make!

Crockpot Southern-Style Green Beans

Crockpot Southern-Style Green Beans
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Crockpot Southern-Style Green Beans

Southern-Style Green Beans made in the crockpot slow cooked to side dish heaven. Made with fresh green beans and loads of delicious bacon for all my bacon lovers out there!

  • 2 pounds fresh green beans, trimmed
  • 1 pound thick cut bacon (.5 pound of you want to cut back the bacon)
  • 1 medium yellow onion
  • 1/4 cup chicken broth
  • 4 sprigs thyme
  • salt
  • pepper
  1. Chop the yellow onion.
  2. Wash and trim the green beans.
  3. Chop your bacon and cook in a pan on a medium heat until crispy.
  4. Place on a paper towels to the side.
  5. Dispose of excess bacon grease. I always place my bacon grease into a mug and let it harden before throwing away.
  6. Place the same pan back on the burner and cook your onion for 3 minutes.
  7. Add the green beans for another 2 minutes tossing often.
  8. Place the green beans and onion into the crockpot. Add in a dash of salt, pepper, HALF the cooked bacon, broth and thyme.
  9. Cook on high for 3 hours.
  10. Stir in other half of cooked bacon and serve.

Crockpot Southern-Style Green BeansCrockpot Southern-Style Green Beans

Charred Corn and Feta Salad

Charred Corn and Feta Salad

Charred Corn and Feta Salad with roasted corn, cherry tomatoes, feta cheese, basil and a simple dressing. Perfect side dish for weeknight meals.

Recipe Swap Club took a much needed Summer vacation but we are back and swapping recipes! Recipe Swap Club is a group of food bloggers who get together monthly to connect and swap recipes. I was tasked with recreating a recipe from Eat What We Eat.

Becky is the editor and chef from Eat What We Eat. She grew up in my neighboring state of Kentucky and now resides in Australia. Her recipes have a lot of flavor and International inspiration but still made with everyday ingredients and simplicity. You really must check out her site for some gorgeous photography, how-to videos and delicious, family friendly recipes.

I spent a lot of time searching for a recipe. I would find a great recipe that I wanted to make and then come across another I needed to make… and then another. I ended up choosing this Charred Corn and Feta Salad because the simplicity and the fact that if you yell “FETA cheese”, I will suddenly appear.  Plus, the kids love corn and tomatoes so I knew it would be a hit like it will on your families table, too.

Charred Corn and Feta Salad

Preparation of this Charred Corn and Feta Salad is super simple. I changed some of the instructions from the original recipe to oven roast my corn. I mainly did this because I was also cooking chicken in the oven so it just made sense to save some time and effort.

Charred Corn and Feta Salad is strong in flavor. There is a really nice balance of sweet corn ad cherry tomatoes with the feta cheese and peppery-taste of the basil. The vinegar in the dressing makes a strong appearance but really works when all the ingredients are together.

For the main dish, we baked some chicken with olive oil rub and salt/pepper sprinkle. Simple, simple, simple… and still a delicious meal.

Charred Corn and Feta Salad
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Charred Corn and Feta Salad, side dish, #corn
  • 6 ears of corn
  • 1 tablespoon of butter
  • 1 cup of cherry tomatoes, halved
  • ½ cup feta cheese, crumbled
  • 3 tablespoons fresh basil leaves, chopped
  • Dressing
  • 1 clove garlic, minced (I always cheat and double garlic so I used 2 cloves today)
  • ¼ cup olive oil
  • ¼ cup rice vinegar
  1. Preheat oven to 400 degrees.
  2. Place your corn onto a aluminum foil lined baking sheet.
  3. Bake 40 minutes, turning half way through.
  4. As the corn cooks, prep your other ingredients. Cut your tomatoes in halves, chop the fresh basil, and mix the dressing.
  5. For the dressing, whisk olive oil, rice vinegar and minced garlic.
  6. When the corn is finished cooking, let cool and rub with butter and cut the kernels from the cob.
  7. Place your corn, tomatoes, basil and feta cheese into a bowl and stir.
  8. Whisk the dressing again and add to the salad. Mix all ingredients well and serve.

 

Home Style Scalloped Potatoes

Home Style Scalloped Potatoes

Home Style Scalloped Potatoes with sliced russet potatoes and a creamy cheese sauce. Great for a side dish for a variety of meals.

 

Home Style Scalloped Potatoes

 

These Home Style Scalloped Potatoes are an old fashioned recipe that is very simple and the cheese can be swapped out for any type you would like. I made them with a mixed Italian cheese today but frequently use a cheddar. Use whatever cheese you please! You cannot go wrong.

 

Home Style Scalloped Potatoes

 

I posted this recipe today in thought of Easter coming up and thinking about what is going to be on our menu. Every Easter, we make a huge ham and multiple side dishes including these scalloped potatoes. Potatoes and ham are just the perfect combination in any form. Get some creamy sauce and potatoes on a fork with a bit of salty ham and oh yes, so heavenly. Comfort food at its finest. We will also make a vegetable side and large salad. Oh, and rolls. Cannot miss the rolls for Easter dinner.

 

Home Style Scalloped Potatoes

 

Skin on the potatoes? Peel or not to peel? This is up to you. I prefer to keep skins on potatoes as much as possible but some people don’t love the skin so if you are feeding a large group, think about peeling the potatoes to make everyone happy- if that is possible.

 

Home Style Scalloped Potatoes

 

What type of dishes does your family typically eat for Easter? Are scalloped potatoes always on your table?

 

Home Style Scalloped Potatoes
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Scalloped Potatoes
  • 2 cups shredded cheese (i used italian cheese mix today but cheddar is also a good choice)
  • 3 cups milk
  • 6 cups sliced russet potatoes
  • 2 tablespoons finely diced white onion
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoon flour
  • 3 tablespoon unsalted butter
  • 2 garlic cloves, minced
  1. Pre heat oven to 350 degrees.
  2. Slice your potatoes as thin as possible and lay half in the bottom of a casserole dish. Chop your onion.
  3. Make your sauce. On the stove pan, heat up a sauce pan on medium heat.
  4. Add butter and flour. Whisk well and slowly add in the milk.
  5. Add your diced onion, minced garlic, salt, pepper and whisk until thickened.
  6. Add your cheese, turn off heat and mix until creamy.
  7. Pour half your sauce on top of first layer of potatoes in casserole dish.
  8. Add the rest of your potatoes and the remainder of your sauce.
  9. Cover with foil and bake for 1 hour.
  10. After 1 hour, remove foil and let bake 30 more minutes uncovered.
  11. Remove from oven and let cool 5 minutes.
  12. Serve.

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Home Style Scalloped Potatoes